NH OUTLOOK, Thursday, 4/27/2006
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script iconPreshow #2 pasta script iconkey: Consumer
script iconHello/Intro Chefs script iconkey: Economy / Business
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Return to index of stories... 		NOW on New Hampshire Outlook, a culinary adventure. 4 great chefs from the granite state learn some new lessons and bring home a fresh taste of the Pulgia region of Italy.
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Return to index of stories... 		Growing a business making pasta. How it unfolded in this week's Making It in New Hampshire report.
script iconHello/Intro Chefs
Return to index of stories... 		Hello. I'm Beth Carroll. Welcome to New Hampshire Outlook.
For many of us, Italian food means pizza, spaghetti, tomato sauce and garlic.
But for a few NH chefs it means much more.
Especially now after they've spent a week in Pulgia, Italy learning the art of that region's cuisine.
On April 30th, they'll produce a banquet created out of the Italian experience of pairing wine with food.
Joining me now to talk about this unique experience are 2 of the chefs: Steve Stinnett, Executive Chef of the Manchester Country Club in Bedford and Pasquale Celone, owner/& chef of Pasquale's Ristorante in Candia. We're also joined by the man who made the trip possible, Rufus Boyett a wine consultant for the Italian government.
Q RUFUS: Apulia is the heel of the boot of Italy -- How did this trip come about?
Q What was the GOAL of the trip?
Q Pairing wine with food is done here in America, but what's different about the way Europeans
look at wine?
Q Tell us a little bit about the region. What foods are typical in the region?
Q PASQUALE: You're from Campagna, right next to the region. What was this experience like for you?
Q STEVE: What was the single most important thing you learned?
Has it changed what you do in your kitchens? How?
Q You've brought some dishes with you today.
Are they different from your usual preparations? How?
Q The Ah-PUHL-ya Wine dinner at the Manchester Country Club has been Weeks in the preparation. What are some of the signature dishes?
Q RUFUS: What were some of the most memorable moments?
RUFUS, PASQUALE AND STEVE
script iconIntro MINH/Pasta
Return to index of stories... 		Kevin Cambridge has turned making pasta by hand into a successful business.
He started by selling his pasta primarily to restaurants to make a living but now 16 years later Terra Cotta Pasta Company has two retail shops and hopes to expand even more.
In this edition of our "Making It in New Hampshire series," Cambridge shares his story of his Dover-based business with Outlook Photojournalist Steve Giordani.
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Return to index of stories... 		Cambridge still does some catering but his business now is primarily retail.
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Return to index of stories... 		Just a reminder New Hampshire Outlook is available online on-demand at nhptv.org/outlook
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Return to index of stories... 		That's it for this edition of New Hampshire Outlook.
Thanks for watching.
I'm Beth Carroll.
I'll see you next time.
script iconkey: Culture / Arts
Return to index of stories... 		NEW HAMPSHIRE OUTLOOK Air Date/Time: 4/27/06
HOST: Beth Carroll Length: 18:00 minutes
Now on New Hampshire Outlook, a culinary adventure. Four great chefs from the granite state learn some new lessons and bring home a fresh taste of the Pulgia region of Italy. Growing a business making pasta. How it unfolded in this week's Making It in New Hampshire report. Hello. I'm Beth Carroll. Welcome to New Hampshire Outlook. For many of us, Italian food means pizza, spaghetti, tomato sauce and garlic. But for a few NH chefs it means much more. Especially now after they've spent a week in Pulgia, Italy learning the art of that region's cuisine.
On April 30th, they'll produce a banquet at the Manchester Country Club created out of the Italian experience of pairing wine with food. Joining me now to talk about this unique experience are 2 of the chefs: Steve Stinnett, Executive Chef of the Manchester Country Club in Bedford and Pasquale Celone, owner/& chef of Pasquale's Ristorante in Candia. We're also joined by the man who made the trip possible, Rufus Boyett a wine consultant for the Italian government.
PRODUCER/REPORTER: Beth Carroll NAME OF PARTICIPANTS: Steve Stinnett\Executive Chef\Manchester Country Club, Pasquale Celone\Owner/Chef\Pasquale's Ristorante, Rufus Boyett\Wine Consultant
script iconkey: Consumer
Return to index of stories... 		NEW HAMPSHIRE OUTLOOK Air Date/Time: 4/27/06
HOST: Beth Carroll Length: 7:50 minutes
Now on New Hampshire Outlook, a culinary adventure. Four great chefs from the granite state learn some new lessons and bring home a fresh taste of the Pulgia region of Italy. Growing a business making pasta. How it unfolded in this week's Making It in New Hampshire report. Kevin Cambridge has turned making pasta by hand into a successful business. He started by selling his pasta primarily to restaurants to make a living but now 16 years later Terra Cotta Pasta Company has two retail shops and hopes to expand even more. In this edition of our "Making It in New Hampshire series," Cambridge shares his story of his Dover-based business with Outlook Photojournalist Steve Giordani.
PRODUCER/REPORTER: Beth Carroll / Steve Giordani NAME OF PARTICIPANTS: Kevin Cambridge\Owner, Terra Cotta Pasta Company
script iconkey: Economy / Business
Return to index of stories... 		NEW HAMPSHIRE OUTLOOK Air Date/Time: 4/27/06
HOST: Beth Carroll Length: 7:50 minutes
Now on New Hampshire Outlook, a culinary adventure. Four great chefs from the granite state learn some new lessons and bring home a fresh taste of the Pulgia region of Italy. Growing a business making pasta. How it unfolded in this week's Making It in New Hampshire report. Kevin Cambridge has turned making pasta by hand into a successful business. He started by selling his pasta primarily to restaurants to make a living but now 16 years later Terra Cotta Pasta Company has two retail shops and hopes to expand even more. In this edition of our "Making It in New Hampshire series," Cambridge shares his story of his Dover-based business with Outlook Photojournalist Steve Giordani.
PRODUCER/REPORTER: Beth Carroll / Steve Giordani NAME OF PARTICIPANTS: Kevin Cambridge\Owner, Terra Cotta Pasta Company
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