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José Andrés adviseer Hannibal TV -reeks

José Andrés adviseer Hannibal TV -reeks


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Ja, sjefs neem ook Hollywood oor

Benewens die skep van 'n Spaanse kurrikulum vir die International Culinary Center, José Andrés het klaarblyklik baie longgeregte geëet en navorsing gedoen oor die ontwikkeling van 'n Hannibal Lecter TV -program op NBC.

Die Washington Post berig dat Bryan Fuller, die man agter Stoot madeliefies, is besig met 'n program oor die kannibalistiese psigiater, en Fuller tik vir Andrés as die gedagte agter die kos.

Wat is Andrés se werk? Om die 'kulinêre gesofistikeerde' agter Lecter uit te leef. Fuller beplan om die karakter te laat kook, in plaas van om dood te maak, en het vir die akteur Mads Mikkelsen gesê: "Moenie boeke met reeksmoordenaars lees nie. Kyk na kookboeke."

Enkele invloede van Andrés in toekomstige tonele: 'n Lendeskotel met gebraaide appels en Cumberland -sous, 'n 'interessante' manier om sampioene in 'n partytoneel voor te berei, en 'n verwysing na die Franse sjef Auguste Escoffier. Maar natuurlik, aangesien neus tot stert nou die neiging is, verseker Andrés die Pos dat 'elke liggaamsdeel' in die program gebruik sal word.

"Dit gaan verder as kannibalisme," het Andrés gesê. "Dit gaan oor mense met donker kante en donker stories."

Wat klante verloor oor hierdie grusame projek? "Dit is TV!" het hy gesê. "Ek gaan kliënte hierdeur verloor? Ek dink nie so nie." Geen woord oor wanneer die reeks verwag moet word nie, maar as ons die vorige werk van Fuller en Andrés se heerlike kookkuns in ag neem, sal dit moreel verwarrend wees.


Ontmoet die voedselkonsultant agter ‘Hannibal ’

Dit verg 'n sterk maag om 'n 'voedselkonsultant' aan te stel vir 'n TV -program oor kannibalisme.

Maar een van die heerlikste dele van die komende TV -weergawe van “Hannibal”-die reeks wat gebaseer is op Anthony Hopkins se verkoeler in die groot skerm van 1991" Silence of the Lambs "-is dat dit kookkuns 'n belangrike karakter in die drama maak.

"Hannibal" begin Donderdagaand (22:00, hoofstuk 4).

Maar toe die hersieningsafskrifte van die nuwe reeks verlede week aankom, is daar ontdek dat die beroemde Spaanse sjef José Andrés - eienaar van die beroemde The Bazaar in LA en Minibar in Washington, DC - in die krediete as 'voedselkonsultant' gelys is.

Die reeks speel af van 'n kriminele profielprofiel genaamd Will Graham (gespeel deur Hugh Dancy) wat gehuur word om die FBI te help (Laurence Fishburne speel die agent) om 'n skelm moordenaar op te spoor.

Vir hulp raadpleeg Graham 'n deskundige krimp, Hannibal Lecter (Mads Mikkelsen). Natuurlik besef niemand in die program dat Lecter eintlik die moordenaar is nie.

Die meester -manipuleerder Lecter bekoor die polisie - wat nog meer? - elegante kombuis en fyn wyne.

Die vangs: dit is dele van sy slagoffers.

Dit is waar Andrés inkom.

Die Spaanse sjef sê dat sy inheemse kookkuns 'n paar liggaamsdele bevat waaraan Amerikaners moontlik nie gewoond was nie - soos long of nier - sowel as die meer herkenbare lende- en ribgebraai.

NBC beplan toevallig om Andrés se resepte uit die program na elke episode aanlyn te plaas - met vleissnitte wat makliker by u plaaslike supermark beskikbaar is.


Jack en Will sal 'n oproep ontvang oor 'n ander moontlike doodmaak van Chesapeake Ripper. 'N Man lê dood in sy hotelbadkamer. Will maak sy oë toe en kom in die gedagtes van die moordenaar. Van die ingang af sien Will hom voor hoe die slagoffer rondstruikel, nog steeds wakker van narkose en probeer om sy hegtings oop te maak. As die slagoffer Will opmerk, reageer hy gewelddadig uit selfverdediging en gooi Will hom met geweld in die bad.

In die hede vertel Will vir Jack dat dit nie brutaal was nie, maar lomp- die chirurg wat hulle soek, het probeer om sy slagoffer lewendig te hou. Jack en Brian Zeller let op al die ooreenkomste tussen hierdie saak en die moorde wat met die Chesapeake Ripper verband hou, maar Will weet van beter. Die laaste moord op Ripper het bestaan ​​uit 'n bloedige tong wat op die bladsye van 'n kerkbank verskyn het. Jack wil desperaat die Ripper vind en arresteer voordat meer mense sterf, maar Will preek geduld.

In 'n deftige kunsmuseum laat 'n operale uitvoering dr Hannibal Lecter tot trane. Na die vertoning, terwyl Hannibal in gesprek tree met 'n ou vriend, onderbreek Franklyn Froidevaux, gretig om sy metgesel Tobias Budge aan dr Lecter voor te stel. Franklyn is een van

Hannibal se pasiënte en is grens -obsessief oor die genie van sy dokter.

Tydens hul volgende terapiesessie erken Franklyn dat sy toevallige ontmoeting met Hannibal by die opera nie heeltemal toevallig was nie. Franklyn dink dat hy en dr Lecter goeie vriende buite sy kantoor kan wees en betreur hoe hy moet betaal om saam met hom te kuier. Hannibal beweer sy rol as Franklyn se terapeut en niks anders nie.

Hannibal berei hom voor vir sy volgende afspraak met Will Graham. Hy wil die man uit sy kantoor haal en Will probeer herstel van die trauma rondom sy rol in die wees van Abigail Hobbs. Hannibal het empatie met Will en gaan selfs so ver om aan te dui dat hulle albei die ouers op 'n manier is. Dr Lecter vertel vir Will dat hy gehoor het van die jongste 'beweerde' Chesapeake Ripper -moord, maar Will hou vol dat dit nie dieselfde man is nie. Lecter wonder of een van die moorde “dieselfde man” was. Die verband tussen elke misdaad is die versigtige ontginning en oes van organe. Miskien is Jack op soek na 'n eensame reeksmoordenaar wat nie bestaan ​​nie. Will stem in om Lecter se teorie in gedagte te hou. Agtien maande tevore trek Andrew Caldwell - 'n onafhanklike mediese ondersoeker - bloed uit die arm van Hannibal Lecter en sit dit in 'n fles vir latere toetse. Andrew vra die dokter of hy bewus is van enige ander infeksies in sy liggaam

op die oomblik en moedig Lecter aan om die waarheid te praat, want hy sal in elk geval uitvind en lieg net sy versekeringsbetalings verhoog. Hannibal vra die man se besigheidskaartjie.

Maande later, in die hede, ry Andrew op 'n verlate pad as sy gastenk lek, en hy word verplig om af te trek. Skielik kom Hannibal Lecter langs hom en bied hulp. 160 In die daaropvolgende dae verskyn Caldwell se afgesnyde lyk in 'n leë skoolbus, terwyl Hannibal noukeurig skoon gesnyde rooivleis in sy yskas plaas.

Later, in die FBI -lykskouingskamer, ondersoek Will Graham die bebloede lyk van Andrew Caldwell, die hart en lewer van die slagoffer word vermis. Wie hierdie misdade pleeg, is nougeset oor hul werk en hul ambag. Beverly Katz beskou hierdie psigopaat as 'n kunstenaar, hoewel sy doek duidelik onkonvensioneel is. Will bekommerd, bewus daarvan dat 'n kunstenaar nie net geïnspireer is deur diegene wat voor hom is nie, maar ook in staat is om diegene wat volg, te inspireer.

By Hannibal se woonstel tree Alana Bloom op as die sous-sjef van die dokter terwyl hulle 'n veelgangmaaltyd voorberei. Terwyl Alana groente sny, probeer Lecter in haar verhouding met Will Graham, sowel as haar kennis oor die lopende saak om die Chesapeake Ripper te vang, vas te vang. Alana is doelbewus vaag en noem haar wens om dinge met Will heeltemal platonies en los van hul werk te hou. Alana wens net almal wil Will met rus laat,

maar terwyl Hannibal nadink oor die opmerking, weet hy dat dit makliker gesê as gedaan is. 160 Later, toe hy alleen was, verwys Hannibal na 'n massiewe rolodex in sy kombuis vol mense se visitekaartjies, geheg aan lekker vleisresepte. Met elke geselekteerde kaart plaas Hannibal nog 'n stuk vleis in sy yskas.

Terwyl Hannibal Lecter 'n orrel deur 'n worsmaker druk, lig die lykskouingspan by die FBI Will en Jack in oor die verskillende vermiste liggaamsdele in elk van hul onlangse slagoffers. Wie ook al hierdie moordenaar is, hy doen tog iets met die organe behalwe oorplantings -wie kry 'n miltoorplanting? Will is oortuig dat hulle te doen het met twee moordenaars - die chirurg wat die man in die hotel vermoor het en die persoon wat Will aanneem, is die Chesapeake Ripper: die een wat die ander doodmaak vir hul organe. Will weet dat die moordenaars van mekaar bewus is, hetsy deur direkte kontak of deur Freddie Lounds se blog. Hulle beste kans om die Ripper te vang. is as die "hotelchirurg" hulle na hom toe lei.

Elders doen Hannibal nog 'n terapie

sessie met Franklyn Froidevaux. Franklin noem hoe hy Hannibal weer buite sy kantoor gesien het, hierdie keer by die kruidenierswinkel, maar hy het besluit om hom nie te nader nie, na aanleiding van dr Lecter se reaksie op hul laaste informele ontmoeting. Franklyn is bekommerd om alleen te wees in die lewe - hy neem aan dat almal dieselfde voel. As Franklyn vertrek, maak Lecter sy deur oop vir die volgende pasiënt, maar niemand is in die wagkamer nie. Hannibal keer terug na sy lessenaar en kyk na sy telefoon en verwag dat dit sal lui.

Hannibal vind Will Graham in sy klaskamer, gedompel in 'n hoop foto's op die misdaadtoneel wat onlangse moorde uitbeeld wat moontlik deur die Chesapeake Ripper gepleeg is. Lecter bied hulp aan om die inligting te ontleed. Die eerste motief wat hy raaksien, is een van intimiteit - die moorde is persoonlik. Hannibal vra Will oor Jack se voormalige leerling, Miriam. Will weet die Ripper het haar vermoor. Maar waar is haar liggaam? Hannibal wonder of die Ripper Jack tart deur nie die "kunswerk" van die vermoorde Miriam te vertoon nie. Will weet dat dit 'n geldige hipotese is, en dr. Lecter neem die teorie nog 'n stap verder deur te voorspel dat Jack direk van die Ripper sal hoor.

Beverly Katz nader Jack met 'n groot onthulling - sekuriteitskameras van die hotel wys 'n privaat ambulans wat van die toneel af wegtrek, net soos die eerste respondente opdaag. As die moordenaar 'n operasie in sy voertuig wou uitvoer, is 'n ambulans die beste soort, en aangesien dit so goed inpas by 'n noodgeval, sou niemand twee keer dink as hy dit op die toneel sien nie. Jack jaag na Will se klaskamer en vra Graham en Lecter se hulp om die Ripper vas te vang.

Nadat hulle die privaat ambulansmaatskappy gekontak het, spoor die FBI -span die vermiste voertuig op

met behulp van GPS en saam met 'n SWAT -span die voertuig nader - wat op 'n afgeleë plek geparkeer staan. Jack vind Devon Silvestri in die middel van die operasie in 'n poging om die nier van sy jongste slagoffer te onttrek. Jack beveel Devon om sy hande op sy kop te sit, maar die chirurg waarsku Jack dat dit die slagoffer sal doodmaak. Crawford roep Hannibal in om die operasie oor te neem en die bloeding te stop, wat dr Lecter naatloos doen. Terwyl die slagoffer gestabiliseer is, haal die SWAT -span Silvestri uit die voertuig en plaas hom in hegtenis.

Na die arrestasie besoek Will Hannibal en bedank hy hom omdat hy die slagoffer se lewe in die ambulans gered het. Will vra Hannibal waarom hy opgehou het om operasies te doen, en Lecter onthul dat hy die passie verloor het nadat hy 'n pasiënt op die noodtafel verloor het. Sedertdien het hy hom toegewy aan sielkundige terapie, waar hy nog nooit 'n pasiënt laat sterf het nie. Will verskoon homself, want hy het 'n "afspraak met die Chesapeake Ripper". Hoewel die vang van Silvestri 'n sukses was, was die ware moordenaar

nog steeds daar buite, en Will het so behep geraak dat hy nie sal ophou voordat hy hom gevang het nie.

Terwyl Hannibal 'n uitbundige aandete hou met 'n oorvloed nie-vegetariese kursusse, keer Will Graham terug na sy klaskamer en ondersoek die misdaadtoneelfoto's van die "kunswerke" van die Chesapeake Ripper noukeurig.


13 Heerlike feite oor Hannibal

In 2013 het die vervaardiger Martha De Laurentiis, die skrywer Bryan Fuller en 'n talentvolle rolverdeling 'n nuwe weergawe van die Hannibal Lecter -verhaal begin maak. Dit was 'n gewaagde stelling nadat die karakter en sy wêreld so duidelik gedefinieer is deur Sir Anthony Hopkins se uitbeelding van die karakter en Hannibal se teenwoordigheid in vier romans en vyf speelfilms, maar Fuller het 'n idee gehad wat niemand anders nog genader het nie. Hy wou die verhaal vertel van die kannibale psigiater en die empatiese profieleerder wat hom uiteindelik aangegryp het as die verhaal van twee lewens wat deur onderlinge waansin verbind word. Die gehoor kon dit nie sien kom nie, maar wat hulle gekry het, was een van die stylvolste, visueel meesleurende en sielkundig ingewikkelde gruwelprogramme wat ooit op televisie verskyn het.

Hannibal dit het net drie seisoene geduur, maar in sy kort tydjie in die lug het dit baie kritieke byval gekry en 'n ywerige aanhangers bekend as "Fannibals", waarvan baie steeds die hoop op die terugkeer van die program hou. Met die invloed en impak van die vertoning nog meer vars in ons verbeelding meer as vyf jaar nadat dit sy debuut gemaak het, is hier 13 feite oor die maak van Hannibal.

1. BRYAN FULLER HET DIE WERK KRAG OMDAT HET 'N VEILIGE VLIEGERY HET.

Bryan Fuller is 'n lewenslange aanhanger van afgryse en 'n jarelange aanhanger van Thomas Harris se Hannibal Lecter -romans, maar hy wou nie die Hannibal werk. Trouens, hy was nie eers noodwendig bewus van die werk nie, totdat hy hom op 'n vlug na New York gekry het, waar hy toevallig naby 'n ou vriend gesit het: Katie O'Connell, die destydse nuwe uitvoerende hoof van die Gaumont Film Company se Amerikaanse televisie -afdeling. O'Connell het aan Fuller gesê dat sy 'n Hannibal -reeks ontwikkel, en hy het hom gevra of hy dink daar is 'n vertoning - nie om hom die pos aan te bied nie, maar net om sy terugvoer te kry. In reaksie hierop het Fuller gevra of Gaumont die regte het op Will Graham, die hoofrolspeler van Harris se roman rooi draakomdat hy gefassineer was deur een reël in die roman wat 'n baie dieper verhouding tussen Graham en Lecter beteken het wat die gehoor en lesers nog nooit heeltemal gesien het nie.

'Omdat ek die boeke gelees het, het ek geweet hoeveel meer sielkundig ingewikkeld Will Graham in die literatuur is as in die film. Ek het gedink: Sjoe, daar is 'n wonderlike geleentheid om op die lyn af te kom rooi draak dat Hannibal Lecter sê: 'Jy het my gevang omdat jy so kranksinnig is soos ek.' Daar is 'n hele wêreld waarin hulle vriendskap ondersoek, 'het Fuller gesê. 'As ons te doen het met die Hannibal Lecter, 'n praktiserende psigiater en 'n praktiserende kannibaal, dan is hy in die openbaar onder ons, 'n wolf in die sielkundige klere, en sou dit nie so 'n skrikwekkende ding wees vir iemand soos Will Graham, wat is uniek kwesbaar vir sy eie sielkunde, om iemand daar te hê met toegang tot die knoppies van sy gedagtes. ”

Fuller se gedagtes oor Hannibal en Will Graham het 'n idee vir 'n soort van rooi draak prequel wat ook 'n kombinasie van al Harris se geskrifte oor die karakter sou wees. Dit het weer gelei tot 'n ontmoeting met Martha De Laurentiis van die Dino De Laurentiis Company, wat op sy beurt gelei het tot 'n vergadering by NBC wat die program groen verlig het.

2. DIE REEKS BEGIN DIE LEWE AS 'N CLARICE STARLING STORY MET MGM.

Brooke Palme, NBCUniversal Media

Voordat Bryan Fuller die prentjie betree het, en nog voordat Gaumont Television aan die ontwikkeling van die reeks begin werk het, oorweeg Martha De Laurentiis 'n nuwe Hannibal Lecter -projek, maar was nie geïnteresseerd in die maak van nog 'n film gebaseer op die werke van Thomas Harris. Terwyl Fuller se konsep uiteindelik by die dinamiek tussen Lecter en Graham aangesluit het, het De Laurentiis gesê dat voordat dit gebeur het, die idee was om weer te kyk Die Stilte van die lammers kombinasie van Lecter en FBI -agent Clarice Starling.

'Ons speel eintlik met die idee - met MGM, met die Clarice -karakter, uit die biblioteek van Orion Pictures Stilte van die lammers -en ons het gepraat oor iets wat Clarice en Hannibal in die tyd daarna sou doen Stilte van die lammers, maar ons het dit regtig nie baie ver gevat nie, ”het De Laurentiis gesê. 'Eintlik het ek gevoel dat Hannibal miskien 'n baie, baie geringe karakter sou wees en dan miskien net sou verdwyn, en ek het nie gevoel dat dit reg was vir die karakter van Hannibal Lecter nie.'

Dus, deur saam met Katie O'Connell by Gaumont te werk, was De Laurentiis verbind met Fuller en die samewerking wat ons sou bring Hannibal begin het.

3. VOLLEDIGER HET OORSPRONKLIK 'N SEWE-SEISOONPLAN ONTWIKKEL.

Alhoewel rooi draak was 'n belangrike inspirasie vir die regie van die vertoning vanweë die uitbeelding van die Lecter/Graham -dinamika, Fuller en die stel Hannibal in die jare voor die verhaal om die gehoor te wys hoe Lecter was as 'n praktiserende psigiater en 'n praktiserende kannibaal, ”soos Fuller dit gestel het. Dit het beteken dat tussen die lyne van Harris se roman gelees moes word om die verhouding te ontwikkel wat uiteindelik die twee karakters op die pad sou lei rooi draak, en lei Hannibal as 'n karakter in sy lewe soos gedokumenteer deur Harris, toe hy 'n gevangene reeksmoordenaar was en daarna 'n ontsnapte vlugteling. Uiteindelik het Fuller die verbeterde kwaliteit van die reeks toegelaat om met baie van die elemente van Lecter se lewe buite Harris se chronologie te speel, maar toe die reeks eers vorm aanneem, het Fuller 'n sewe-seisoen-plan voorgestel wat uiteindelik Harris se eers drie Lecter -romans en gaan dan verder.

'Wel, as u in seisoen vier kom, kom u in die literatuur. En so sou seisoen vier wees rooi draak, seisoen vyf sou wees Die stilte van die lammers era, seisoen ses sou die Hannibal era, en dan sou seisoen sewe 'n oplossing wees vir die einde van die boek, "het Fuller gesê."Hannibal eindig op 'n kranshanger. Hannibal Lecter het 'n band met Clarice Starling gehad en haar gebreinspoel, en hulle is nou kwasi-liefhebbers en vlugtelinge, en dit is 'n cliffhanger. Dit kan interessant wees om dit op een of ander manier op te los en Will Graham weer in die prentjie te bring. Dus, sodra ons nog twee seisoene van die televisieprogram kry, is dit die nie-nuutverhale, en dan sou ons daarna die romans uitbrei en die romans gebruik as 'n ruggraat vir seisoenboë wat sou dan versterk word. ”

Natuurlik verander planne en die aanpassing van rooi draak uiteindelik gekom in die tweede helfte van die derde seisoen van die program, maar dit is duidelik dat Fuller groot ambisies gehad het om die volle gang van Hannibal se kriminele loopbaan te bepaal.

4. 'N WERKLIKE KAAF ONTWERP AL DIE KANIBELE RESEPTE.

NBCUniversal Media

Hannibal Lecter is nie net 'n kannibaal nie - hy is 'n kannibaalproever en fynproewer, 'n liefhebber van die fynere dinge wat nie net menslike vlees wil eet nie, maar dit op 'n uitstekende en verfynde manier voorberei. Fuller het dit geweet, en hy het ook onmiddellik geweet dat hy iemand nodig het met geweldige voedselkundigheid om hom te help om die reeks te maak. Hy wend hom dus tot 'n sjef van wie hy reeds 'n aanhanger was: José Andrés, eienaar van die restaurant The Bazaar in Beverly Hills.

"Ek het 'n beperkte kennis van die kookkuns. En Hannibal Lecter moet slimmer wees as wat ek in die kombuis is," het Fuller gesê. "José gee insig in sy kundigheid wat hy in elke voedseltoneel alomteenwoordig is."

Toe die werk aan die reeks begin, begin Fuller en Andrés met 'n reeks gesprekke waarin die sjef verduidelik dat elke deel van die menslike liggaam op een of ander manier eetbaar is, tot by die bene, wat gemaal en as verdikkingsmiddel gebruik kan word. Met die oog hierop het Fuller probeer om nie net tonele te skryf waarin Hannibal menslike liggaamsdele kook nie, maar om uitgebreide metafore te maak in elke etetoneel (byvoorbeeld die toneel waarin hy 'lamtaal' aan dr. Frederick Chilton bedien) , waaroor hy Andrés sterk geraadpleeg het tydens die skryfproses. Andrés sou 'n resep ontwikkel, wat die kosstilis Janice Poon dan op die stel sou voorberei en rangskik, kompleet met die uitgebreide tafeldoeke wat soveel van die voorkoms van die vertoning oorheers het. Die 'voedselporno' waarop Fuller aangedring het, het so gewild geword onder aanhangers dat Poon 'n blog oor die proses begin het en selfs 'n kookboek opgestel het.

5. VERSKEIE ROLLE WAS RAS- EN GESLAG Wissel.

Op skrif Hannibal, Oorweeg Fuller Harris se skryfwerk - veral rooi draak—Om 'n soort leidende Bybel te wees, maar dit beteken nie dat hy geen vryhede geneem het nie. Hy het die titelkarakter verouder, wat onder meer die traumatiese kinderjare -ervarings van Lecter tydens die Tweede Wêreldoorlog uit die weg geruim het, maar miskien is die belangrikste veranderinge in die rolverdeling. Uiteindelik word verskeie hoofrolle in die reeks aan akteurs van verskillende rasse en selfs geslagte gegee as wat hulle voorheen uitgebeeld het, in 'n poging om die diversiteit van die rolverdeling te vergroot. Dus, Hannibal het ons swart akteurs gegee in die rolle van voorheen wit karakters Jack Crawford (Laurence Fishburne) en Reba McClane (Rutina Wesley), en die voorheen manlike karakters Alan Bloom en Freddy Lounds het Alana Bloom (Caroline Dhavernas) en Freddie Lounds (Lara Jean Chorostecki) geword .

'Omdat dit 'n meer akkurate voorstelling van die wêreld is, en as ons dit net gedoen het rooi draak weer, dit sou 'n worspartytjie wees met 'n klomp wit ouens, 'het Fuller aan Bloody Disgusting gesê. 'Ek bedoel, toe ek die eerste keer begin skryf het, was my protagoniste altyd jong vroue, en daar is iets aan die standpunt. jy kan 'n paar dinge doen met 'n vroulike karakter wat jy nie met 'n manlike karakter kan doen nie. Soos ek altyd dink, om 'n karakter vroulik te maak, gee u soveel meer uitdrukkingsgeleenthede. "

6. DAVID HUURDER HANNAAL gespeel het.

Myles Aronowitz, Netflix

Hugh Dancy was die eerste rolverdeling in die reeks wat aangesluit het Hannibal soos Will Graham in die lente van 2012, maar die rol van die titelrol het 'n bietjie langer geneem. Hoe kan u 'n deel wat Anthony Hopkins basies besit het, herskep, danksy drie films en een Oscar? Uiteindelik het die Deense akteur Mads Mikkelsen die rol gewen, maar hy was nie die enigste ster wat oorweeg is nie. Op 'n stadium ontmoet Fuller met Dokter wie en Jessica Jones ster David Tennant oor die rol.

"Ek het ontmoet [Hannibal uitvoerende vervaardiger] Bryan Fuller 'n paar keer, en ons het daaroor gepraat, "het Tennant gesê Vermaak weekliks. 'Maar ek dink hulle het Mads Mikkelsen baie verstandig gekies, ek dink hy was 'n perfekte keuse daarvoor, en ek dink hy het dinge gedoen met die karakter wat ek nie sou regkry nie, so ek dink die regte man het die pos gekry.

7. SENSORSE WAS AKTIEF BETROKKE BY DIE KREATIEWE PROSES.

Vir 'n vertoning soos Hannibaluitgebreide misdaadtonele vol verminkte liggame was altyd deel van die proses, wat nog meer geloof gee aan die idee dat so 'n reeks beter geskik is vir kabels as 'n uitsaaienetwerk. By NBC het Fuller egter 'n baie praktiese benadering gehad om die verskillende grusame moorde te bewerkstellig met behulp van die netwerk se afdeling vir standaarde en praktyke. In plaas daarvan om iets te skryf of iets te skiet en dan met netwerksensors te baklei oor wat hy nie kon wys nie, sou Fuller eers met sy idees uitreik en dan saam met hulle werk om die beste NBC-vriendelike weergawe van die toneel uit te beeld. . As gevolg hiervan het hy 'n paar truuks geleer om die geweldsbeperkings van TV -uitsendings te vermy.

'Hoe rooier die bloed en hoe helderder die bloed, hoe minder kan u wys,' het hy gesê. 'As u dus die bloed donkerder maak en in die skaduwee gooi, kan u baie meer grafies wees as wat u normaalweg sou kon doen.'

Soos dit gebeur, pas donker skaduwee bloed HannibalDie algemene estetika daarvan is perfek, sodat die spesifieke noot vir almal uitgewerk het.

8. EEN EPISODE HET NOOIT OP NBC GESLUIT NIE.

Dit was nooit 'n geheim nie Hannibal sou die soort vertoning wees wat handel oor grafiese en gruwelike misdade. Sy twee hoofkarakters is 'n reeksmoordenaar en 'n man wat reeksmoordenaars jaag. Tog het selfs Fuller sy perke, en ná 'n besonder gewelddadige paar maande aan die einde van 2012 en vroeg in 2013 in Amerika, het hy NBC gevra om die vierde episode van die eerste seisoen van die program te trek. 'Oeuf', die betrokke episode, behels dat 'n vrou (Molly Shannon) kinders breinspoel om hul eie gesinne te vermoor. Fuller was van mening dat "gegewe die kulturele klimaat tans in die VSA, ek dink dat ons nie die episode in sy geheel moet uitstuur nie", en veral die skietery op Sandy Hook en die bombardement van Boston Marathon as voorbeelde genoem. 'Oeuf' is nog steeds geterg deur 'n reeks snitte wat op NBC se webwerf vrygestel is, en die episode is nou beskikbaar op Blu-ray en via stromingsdienste.

9. DAAR WAS EEN UITBREIDENDE MOORD DIE SKOU WORD NIE TOEGELAAT NIE.

Ondanks die noue samewerking met die netwerk se standaarde en praktyke om soveel as moontlik binne die perke van uitsaai -TV te wys, Hannibal was nog steeds 'n reeks wat op een van die vier groot uitsaaienetwerke uitgesaai word, en nie kabel nie. Dit beteken dat beperkings altyd onvermydelik was, en op 'n stadium bereik Fuller en die skrywers se verbeelding verder as wat NBC bereid was om toe te laat.

So, wat is die een groot moordtoneel waarop NBC nee gesê het? Volgens Fuller sou dit in die seisoen 1 -episode "Roti" gekom het, waarin Graham die ontsnapte moordenaar, dr. Abel Gideon (gasster Eddie Izzard), agtervolg. Die toneel sou behels het dat Lounds in 'n kamer gelok is waar een van Gideon se slagoffers, nog lewend, met 'n spleet in sy maag gewag het. Lounds sou dan 'n skakelaar laat draai wat 'n plafonwaaier veroorsaak het, en dit sou aan die lig gebring het dat die waaier deur die sny in sy maag aan die ingewande van die man geheg is. Terwyl die waaier begin draai, sal dit hom losmaak.

'Dit was die enigste een waar NBC was:' Ek weet net nie hoe u dit gaan doen nie, 'het Fuller gesê. 'Ons sou teruggedruk het as ons ook nie meegedeel is dat ons finansieel nie weet hoe ons dit kan bekostig nie, want u het ingewande wat om 'n plafonwaaier swaai,' voeg hy by.

10. DIE SKOU SE GROOTSTE MISDAADSTONE GEBRUIK WERKLIKE (LEWENDE) MENSLIKE LIGGAAME.

NBCUniversal Media

Die eerste geval van HannibalDie tweede seisoen was "The Muralist", 'n reeksmoordenaar wat verskillende mense van verskillende etniese agtergronde ontvoer en vermoor het, hul liggame met silikoon en hars bewaar het en dit dan in 'n massiewe en ingewikkelde patroon aan die onderkant van 'n silo vasgemaak het. vorm die vorm van 'n menslike oog (slagoffers met 'n ligter vel is wit, terwyl slagoffers met 'n donkerder vel die pupil is). Dit is selfs 'n intense en boeiende beeldmateriaal HannibalSe standaarde, en terwyl die produksie 'n rekenaarprogram genaamd Form Z gebruik het om die uitleg van die liggame vooraf te ontwerp, was dit nie 'n plaasvervanger vir die regte ding nie. Verskeie dosyne agtergrondkunstenaars is in diens geneem en gevra om in 'n uitgebreide patroon op die vloer van die stel te lê vir twee dae se skietery, gewoonlik byna naak.

“Meer as veertig menslike liggame. Hulle het die onderkant van die vloer vir die agtergrondkunstenaars warm gemaak sodat hulle nie sou swig vir die koue nie, ”onthou Fishburne. 'En u stap in daardie kamer en u word onmiddellik getref met die geur van menslike vlees en die feromone wat van almal afkom, en u wil net gaan lê en by hulle gaan slaap.

11. DIT INSLUIT A WONDERVALLE CROSSOVER.

Dit is 'n bietjie tradisie onder Bryan Fuller TV -reekse dat daar 'n bindweefsel is tussen wat ook al die huidige reeks is en die programme wat voorgekom het, wat die aanhangers die 'Fullerverse' noem. Dit het oorgedra na Hannibal, wat 'n baie kort verband met Fuller se enkele seisoen Fox -reeks deel Wonderwerke. In HannibalSe tweede episode, "Amuse-Bouche", gaan 'n vrou met die naam Gretchen Speck (Chelan Simmons) na die apteek om haar insulien te gaan haal, en dit word onthul dat sy voorheen Gretchen Speck-Horowitz was, maar dat sy sedertdien geskei is. Speck is een van die potensiële slagoffers van die reeksmoordenaar van die episode, 'n apteker wat diabetespasiënte die verkeerde medikasie gee om hulle in 'n koma te plaas, dan half begrawe en hul liggame as sampioenplase in die bos gebruik. Speck was sy volgende slagoffer, maar sy is gered voordat hy sy plan kan uitvoer. Gretchen Speck-Horowitz was een van WonderwerkeSe herhalende karakters, en omdat sy daarin kon slaag om uit die dood te ontsnap Hannibal, sy is nog steeds in die omtrek vir nog 'n Bryan Fuller -reeks.

12. DAVID BOWIE WAS AMPER 'N GASSTER.

Stephen Luff via Flickr // CC BY 2.0

Benewens 'n sterre hoofrol, Hannibal was ook altyd propvol interessante gassterre, van Eddie Izzard tot Gillian Anderson tot Lance Henriksen. Een spesifieke gasster was egter altyd net buite bereik van die reeks. Vir die tweede seisoen bied Fuller die rol van Hannibal se oom Robert Lecter aan die legendariese musikant en akteur David Bowie aan, maar Bowie was nie beskikbaar nie en die rol is ongegrond gelaat - hoewel nie sonder die hoop dat Bowie uiteindelik tyd kon maak vir die reeks nie.

'Ons mense het ons meegedeel dat ons, toe ons die derde seisoen haal, seker maak dat ons weer vra oor sy beskikbaarheid,' het Fuller gesê. 'Dus, sodra ons 'n afspraak het, gaan ons weer vra. Ek dink die man loop op water, so ek sal op een of ander manier in sy wentelbaan wil wees. ”

Bowie het dit natuurlik nooit reggekry nie Hannibal, en ons weet nou dat hy die laaste 18 maande van sy lewe gesukkel het met lewerkanker en aan sy laaste musikale projekte gewerk het voordat hy op 10 Januarie 2016 oorlede is.

13. 'N HERLEWING FOKUS OP DIE STILTE VAN DIE LAMME IS NOG MOONTLIK.

Hannibal is in Junie 2015, slegs weke in die derde seisoen, gekanselleer na drie jaar van kritieke lof, maar deurgaans lae graderings. 'Fannibals' het dadelik begin versoek dat die reeks elders voortgaan, en Fuller het gesprekke met verskillende stromingsdienste geterg om dit te doen. Op 'n stadium het dit gelyk asof dit 'n ooreenkoms was om die reeks vir 'n vierde seisoen na Amazon te bring, maar die tydlyn het uiteindelik nie uitgewerk nie, deels weens Fuller se toewyding aan die Starz -reeks Amerikaanse gode. Drie jaar later het ons nog nie meer gesien nie Hannibal.

Dit beteken egter nie dat dit nooit sal gebeur nie. Fuller het deurgaans die moontlikheid van 'n vierde seisoen of selfs 'n miniserie benader om die rolverdeling van die program te herenig, en Mikkelsen en Dancy het belangstelling getoon om terug te keer. As die program wel terugkom, sou Fuller daarop fokus om op een of ander vorm van die program te fokus Stilte van die lammers storielyn, aangepas rooi draak in seisoen drie, terwyl dit ook die letterlike cliffhanger aan die einde van die reeks se NBC -reeks opgelos het.

So, wanneer kan dit gebeur? Verlede jaar het Fuller gesê dat die regte uiteindelik teruggekeer het na De Laurentiis, wat 'gesprekke' begin het oor die toekoms van die franchise. Ons weet nog steeds nie wat die toekoms inhou nie, maar selfs drie jaar later laat Fannibals nie hul gunsteling kannibaal los nie.

Bykomende bronne:
'Hannibal Reborn' featurette, 2013
'A Taste for Killing' featurette, 2013
Die kuns en maak van Hannibal die televisiereeks deur Jesse McLean, 2015


Nuwe sanitasie standaarde

Wat effektiewe ontsmetting van restaurante betref, het Andrés Fauci gevra of eienaars nuwe tegnologieë soos UV -ligte moet ondersoek wat ekstra lae sanitasie kan toevoeg.

Sommige studies het getoon dat UV -ligte effektief is om die virus dood te maak, maar Fauci het gesê dat hy nie dink dat elke restaurant dit moet installeer nie. Die doeltreffendste manier om die virus dood te maak, is baie eenvoudiger en goedkoper as dit.

'Hierdie virus is veral sensitief vir skoonmaakmiddels op alkohol,' het hy gesê. '' N Goeie afvee is belangrik, want ons weet dat die virus verskillende tye op chroom, staal, lap en hout kan leef. En dit verskil regtig. Dit vaar beter op baie harde oppervlaktes en baie minder goed op poreuse oppervlaktes. So the idea about intermittently, often enough to be effective, wiping down things that people touch ― around the chairs, doorknobs, going into the ladies’ and the men’s rooms ― I strongly recommend that you do that. … Doing that kind of good cleansing will work.”

What you need to know about coronavirus

In addition to continuously sanitizing surfaces in restaurants, Fauci said employees should also constantly wash their hands and use hand sanitizer themselves.

“Your staff should do it until they’re tired of it,” he told Andrés.

Providing sanitizer for customers is just as important. It’s best to do as soon as customers walk in the door, but it wouldn’t hurt to also have hand sanitizer on the tables for customers. If anything, Fauci said, providing that extra sanitizing option would bring comfort to customers.

Guidelines laid out by the Texas Restaurant Association and Abbott’s reopening plan also encourage restaurants not to leave utensils, cups or condiments on tables and to use disposable menus only as an added layer of precaution.

Testing, training and polite policing: How one Dallas restaurant is preparing to reopen the safest way possible


Jose Andres

World Central Kitchen is now the biggest feeding operation in Guatemala. What goes into a meal?

#ChefsForGuatemala Activates

José and the World Central Kitchen team are on the ground in Guatemala following the deadly volcano

José and Team Announce Mercado Little Spain

Now introducing José's Spanish Food Hall!

José Receives Honorary Doctorate from Tufts University

This is his second honorary doctorate

Fast Company Features José

José gets the profile treatment

An Update From Puerto Rico

World Central Kitchen and the #ChefsForPuertoRico have been staying busy in Puerto Rico

José Named Humanitarian of the Year

The James Beard Foundation names José Humanitarian of the Year for 2018

José Featured on ླྀ Minutes'

José tells Anderson Cooper how food can be "an agent of change," one plate at a time

Close Out 2017 and Start 2018 on a High Note!

Oh what fun it is to enjoy a clementine festival, celebrate New Years Eve, and more with José and ThinkFoodGroup!

José Shares Thanksgiving Thoughts and Recipes

This year, José will be celebrating Thanksgiving with friends in Puerto Rico

José & Team Cook Their Culture at StarChefs

José, minibar's Chef Ruben, and Somni's Chef Aitor talk about their past, present, and future

#ChefsforPuertoRico Scales Down Efforts

After serving more than 2 million meals to hurricane-affected communities, José and team have scaled down their operations.

José & WCK Reach 1 Million Meals Served in Puerto Rico

José, World Central Kitchen, and #ChefsforPuertoRico announce their one millionth meal served

What's Coming Up This Fall?

It's a full calendar this fall for José and ThinkFoodGroup!

Eat Spain Up! Exhibition

Eat your way through Spain in Washington, D.C.!

José Cooks a Taste of Spain on the Today Show

In front of a crowd, José prepares a Spanish feast on the streets of New York!

José and Team Say Thanks for Houston Contributions

With generous contributions from supporters and partners, José and his team were able to cook 1,000 meals a day for people in need throughout Houston

World Central Kitchen Project Puts Fishermen First

A new project from World Central Kitchen in Haiti helps fishermen in Jacmel

José: Guest Editor of Food & Wine Magazine

The Food & Wine September issue is dedicated to all things Spain

Upcoming Events in the World of José and TFG

What's happening in José's world as summer turns to fall?

José Tells Us to Have an Olive Day!

José becomes a spokesman for olives from Spain

José and Friends “Jamón the Bass” in Napa

José joined legendary musicians for an on-stage jam session . with ham!

What's on the Calendar this Summer?

What's on the Calendar for José & ThinkFoodGroup this summer?

José to Open a Spanish Dining and Market Destination in NYC

José to Open a Spanish Dining and Market Destination in New York&rsquos Hudson Yards in Late 2018

Jaleo to Debut at Disney Springs

José is proud to announce the newest Jaleo location at Disney Springs!

Springtime is for golf, cherry blossoms, soccer, and more!

What's happening this spring in José's world?

José Wows at South Beach Wine and Food Festival

"I believe that food can be an agent of change &ndash and now more than ever we need to be making change in the world!" said José

World Central Kitchen Launches Coffee Roasting Project in Nicaragua

WCK has invested in new coffee roasting equipment to support good jobs and fresh coffee in Nicaragua!

José's Favorite Things

What are a few of José's favorite things?

José and Jorge Ramos Talk Success in America

Superstar Mexican-American reporter Jorge Ramos visits José and his DC restaurants

What's In Store for 2017?

José and his team always have a lot going on. Here are some highlights.

Help Me Save the Monarchs

by José Andrés Do you know why I named my Mexican restaurant Oyamel?

Hurricane Relief in Haiti

When disaster struck in Haiti, José and World Central Kitchen mobilized to help out.

Minibar Receives Two Michelin Stars

Michelin finally arrived in Washington, DC, producing its first ever guide for the nation&rsquos capital in 2016, and awarded minibar by José Andrés two coveted stars.

José Receives the National Humanities Medal

On September 22nd, José received the National Humanities Medal during a special ceremony at the White House.

José on Emeril Lagasse’s Eat the World

José Andrés Delivers Bethesda-Chevy Chase High School Commencement Address

Start Doing: José's Inspiring Message At Latino Talks

By the time José finished telling his story to the sold-out Latino Talks event, the audience was star-struck.

José Makes Paella With A Purpose

The crowd lines downtown Washington DC&rsquos Woodrow Wilson Plaza. Suddenly, the energy in the packed square shifts. José Andrés has arrived.

José Co-Hosts Street Fight Chef Challenge on Rodeo Drive

Rodeo Drive never had it this delicious.

Spain and José, Together Again

It&rsquos nighttime in Spain&rsquos rainy province of Asturias, and Chef José Andrés is wandering the streets of the capital, Oviedo. He's happened upon a statue that looks familiar.

José's Instagram Photo Of The Month

What's on José's Instagram? You have to follow him to find out.

Five Times You Wish You Tagged Along With José

What do paella, a veggie bowl, and a Cuban cigar have in common? José, of course. Here are five times you wish you&rsquod been at the party.

José Gives A Cooking Demo At The White House Easter Egg Roll

José Andrés brought the power of vegetables to the 2016 White House Easter Egg Roll, the annual tradition that presidents and first ladies have hosted for 138 years running.

José Andrés Joins President Obama's Historic Cuba Visit

José made the most of a historic trip to Cuba this week, spending time with everyone from Cuban chefs and entrepreneurs to President Barack Obama himself.

Miami Devours Jose’s Paella By The Pool At South Beach Wine & Food Festival

José hosted a sold-out Paella and Tapas by the Pool Party at the 15th annual South Beach Wine & Food Festival in Miami.

José Speaks About U.S. Citizenship

In a video that premiered on the White House&rsquos YouTube page, José talked about his own story of immigration to the U.S.

The Daily Meal Names José One Of America’s 50 Most Powerful People In Food 2016

&ldquoCeaselessly energetic&rdquo José is ranked #28 on the list.

Grilling With José

A day of grilling with José is anything but your average barbecue.

José Named EY Master Entrepreneur of the Year

&ldquoI am so honored to be a part of this talented group of entrepreneurs,&rdquo José told the crowd at the EY Awards Gala this past June as he accepted the EY Master Entrepreneur of the Year award for the Greater Washington area.

4 Things to Look for at Your Local Farmers’ Market

What&rsquos better than going to your local farmers&rsquo market at the peak of summer?

James Beard Award-Winner Adam Danforth & José Take on Ferdinand the Bull

This past month, José welcomed slaughtering and butchering extraordinaire Adam Danforth to his home for a very special event courtesy of Chapel Hill Farms from the Shenandoah Valley: a tasting of a six year-old Randall Lineback cow and a three month-old Randall Lineback calf.

You’re Invited: A Culinary Getaway in Puerto Rico with José

Pack your bathing suit and join José at the first annual Dorado Beach Culinary Getaway, hosted at Dorado Beach, a Ritz-Carlton Reserve.

Where in the World is José?

From Mexico to DC to New York City and national television, José is on the move this coming fall. Here are his latest events.

José Joins President Obama at The Global Entrepreneurship Summit in Nairobi, Kenya

On July 25, José spoke to a group of African chefs about hunger, the hazards of cookstoves, and the world of culinary entrepreneurship at the Global Entrepreneurship Summit in Nairobi, Kenya.

José Joins The 2015 Milan Universal Exposition

The 2015 Milan Universal Exposition kicked off May 1st 2015, and José recently visited to speak on his role as the Culinary Ambassador for the Global Alliance for Clean Cookstoves in order to educate a broad international audience on the benefits of clean cookstoves and fuels.

José to Bring The Bazaar to New York City

Eater NY has announced that José will be opening his world-class Bazaar in the upcoming SLS Hotel in New York City.

José Named One of The Daily Meal's 60 Coolest People in Food & Drink

The Daily Meal has named José as one of 2015&rsquos coolest people in food and drink for his passion for culinary excellence.

José Will Curate Food Court at Landmark Music Festival

This September, José will be the curator for the food at the Landmark Music Festival.

José Discusses Food Security and Gastrodiplomacy at the Italian Embassy

José recently engaged in a panel discussion at the private residence of Italian Ambassador Claudio Bisogniero to highlight the challenges of feeding a growing population in a safe and sustainable way by preserving cultures and traditions.

Rob Wilder & José Win RAMMYs 2015 Restaurateur of the Year Award

ThinkFoodGroup is proud to announce that Chef José Andrés and Rob Wilder were named the 2015 Restaurateurs of the year.

The Man with 100 Birthday Cakes

Chef, author, father Jacques Pépin is considered the culinary master of French cuisine.

Beefsteak’s Universe of Vegetables

For José, there&rsquos more to vegetables than meets the eye.

Survey Says: Answers From Our R&D Team

Each ThinkFoodNews issue we'll be surveying our team of cutting edge chefs from the ranks of José Andrés.

Food and Technology Meet to Feed the World

José will join the best and the brightest from the world of culinary and technology for the inaugural BITE Conference in Silicon Valley.

#VegetablesUnleashed

They&rsquore powerful, beautiful and sexy. They&rsquore vegetables, and they&rsquore being unleashed in Washington, D.C. at our newest restaurant concept, Beefsteak.

Pwason Beni: World Central Kitchen's Sustainable Seafood Restaurant in Haiti

We are proud to share World Central Kitchen's most recent endeavor, the Pwason Beni Kitchen in Croix des Boquettes, Haiti.

José Takes Miami at the Annual South Beach Wine and Food Festival

This month, José and a roster of culinary greats turn up the heat in Miami at the renowned South Beach Wine and Food Festival.

José's Latest on National Geographic: A Spanish American Food Connection

In José's latest contribution to National Geographic's food blog, The Plate, he discusses the deeps ties between America and Spain, and how food ties it all together.

The Washington Post, "José Andrés' China Chilcano Previewed"

The Post's food critic Tom Sietsema writes an early review of José's new Peruvian spot in Washington, D.C.

José Talks Vegetables & Beefsteak with The Washington Post

José tells The Washington Post why he'd like everyone to consider the vegetable.

José Joins Food Tank at their 1st Annual Food Tank Summit

In anticipation of Food Tank's 2nd Anniversary Celebration, they ask José five important questions in relation to their 1st Annual Food Tank Summit from January 21-22, 2015.

China Chilcano Debuts in Washington DC’s Penn Quarter

Chef José Andrés Opens Contemporary Peruvian Restaurant in the Heart of Downtown DC.

Tasting Peru with José Andrés and Team

José and his research and development team explore Peru's diverse culinary landscape to prepare for the opening of his newest restaurant in Washington, D.C., China Chilcano.

Step Inside the World of José

Here's what happens when José goes to the market.

Stock Up on Holiday Favorites From José

The holidays and entertaining lots of family and friends are upon us, so make sure you have José Andrés Foods in your kitchen.

José and Deschutes Brewery Introduce Zarabanda

We&rsquore proud to announce the release of Zarabanda, a new José Andrés-inspired, saison style beer from Deschutes Brewery.

Cooking Up Sexy Vegetables from Beefsteak with Ellen

José appeared on the Ellen DeGeneres Show last month to debut his new fast-casual concept, Beefsteak.

Welcome to the José Andrés Newsletter

Just in time for the holidays, José and team bring you our first ThinkFood newsletter.

What Happens When José Goes to the Market?

A typical day at the market with José is anything but.

José and Nobu Matsuhisa Team Up to Support the TOMODACHI Initiative

José and Nobu joined forces in Japan last month to host a charity dinner.

José Awarded Outstanding American Citizen by President Obama

On July 4th, 2014, José received Outstanding American by Choice Award from President Barack Obama.

José Andrés Foods Nominated for Best Product Line of 2014

José Andrés Foods has been nominated as a finalist for Best Product Line of 2014 by the Sofi Awards for Specialty Foods.

José Discusses Small Farming and the Future of Food for National Geographic

For his second post on National Geographic&rsquos food blog, The Plate, José discusses the farmers&rsquo market movement in America and why connecting with our world&rsquos small farmers is important both here and abroad.

José Joins National Geographic to Discuss Food and Our World Today

José is honored to be a part of National Geographic&rsquos new web portal, NatGeoFood.com.

SLS Las Vegas to Open Labor Day Weekend

As Culinary Director for sbe Hotel Group's SLS Hotels, José Andrés and his team are excited to join sbe in announcing the opening of SLS Las Vegas this Labor Day Weekend!

José Andrés to Host Celebrity Chef Charity Golf Tournament

José will join special guest Chi Chi Rodriguez out on the course this year at the Food Network South Beach Wine & Food Festival

Jose Weighs in on the Immigration Debate

The first time I saw America was from my perch on the mast of a Spanish naval ship, where I could spot the Statue of Liberty reaching proudly into the open, endless American sky. At night, I would often wonder whether that sky was the explanation for the stars on the American flag &mdash put there so the world would know that this is a place of limitless possibility, where anyone from anywhere can strive for a better life.

Jose Shares His American Dream Story on the Today Show

José Andrés, chef, entrepreneur, husband, and father is also now an American Citizen! He shares his story of his 23 year journey to becoming an American and his thoughts on the current debate on immigration reform in America in a special segment in the Today Show!

José Andrés Brings the Wonders of China and Peru to the Nation’s Capital

Jose expands his family of restaurants in Penn Quarter!

José Andrés Foods Available at Whole Foods Markets

Renowned celebrity chef brings the best Spanish products to stores throughout DC, Maryland and Virginia

José Andrés Becomes the First Chef in History to Receive the Hispanic Heritage Award

José Andrés became the first chef in the history of the Hispanic Heritage Awards to be recognized for his outstanding achievements and leadership in promoting Latino heritage.

José Andrés to Receive Hispanic Heritage Award

On September 5th Chef José Andrés will be among the recipients of the 26th Annual Hispanic Heritage Awards.

José Andrés Foods Launches

José brings some of the finest foods from Spain directly into American home kitchens.

11 Chefs Changing the Food Scene

Chefs are now seen as arbiters of change - they can introduce their patrons to local farms, local ingredients and fresh, sustainable food. Huffington Post honors José and ten other amazing chefs.

José Inducted into the 2013 Menu Masters Hall of Fame by Nation's Restaurant News

The always-ideating chef prioritizes philanthropy, sustainability

Wall Street Journal's Slow Food Fast

José Andrés provides recipes for a 4-part Wall Street Journal article

José Andrés Named Honorary Spanish Ambassador

José Andrés Named Honorary Ambassador of Marca España and Receives Award from Prince of Asturias

Inside José Andrés' ThinkFoodTank with Home & Design

José Andrés and his team go interactive in their new corporate headquarters.

Food & Wine Introduces the Chefs Make Change Coalition

José Andrés has added to his job description as a chef: philanthropist visionary.

2012 Chef of the Year by The Daily Meal

For The Daily Meal, one chef in the US stands higher above the rest this year.

José named 2012 Downtown Person of the Year

Washington DC's Downtown Business Improvement District named José their Downtown Person of the Year for contributing to the economic and social vitality of Downtown DC.

The Call of the Tall Ship

José speaks with the Wall Street Journal and recalls his time on a tall ship serving in the Spanish Navy.

Fodor's Travel Tastemaker: Chef Extraordinaire José Andrés

Let us count the ways we love José Andrés. This international culinary powerhouse, a 2011 James Beard "Outstanding Chef," seems to be everywhere these days.

Thinking Food With José Andrés

FoodsFromSpain.com review a busy week of appearances on US media for José Andrés.

Delta's Sky Magazine Takes a Llook at José's Favorite Street

José guides you along Downtown DC's 7th Street NW for Delta Airline's Sky magazine

Celebrity Chefs Join Oxfam to Fight Hunger on World Food Day

World renowned chefs create recipes, promote Oxfam America&rsquos GROW Method

The next role for José, consultant to NBC's Hannibal - The Washington Post

Add yet another line to the epic resume of celebrity chef José Andrés: culinary consultant for the NBC series "Hannibal", based on the fictional serial killer Hannibal Lecter.

Putting Spain Back in Spanish Food with José Andrés

José Andrés becomes the Dean of Spanish Studies at the International Culinary Center in Manhattan.

José Joins State Department Culinary Partnership

As part of the US State Department's Diplomatic Culinary Partnership, chefs from across the country serve as resources for the State Department by preparing meals for foreign leaders and participating in public diplomacy programs.

Not Just Spices on His Shelves

The New York Times talks books-his personal library and collection-with José Andrés

The International Culinary Center Announces José Andrés as Newest Dean

José Andrés joins the ICC to design an exclusive course on Spanish Culinary Arts.

José Selected for Time Magazine's 100 Most Influential People in the World

José is profiled by Anthony Bourdain in the TIME 100.

Condé Nast Traveler Names José "Hot Restaurateur"

José Andrés is named "Hot Restaurateur" of 2011 for his China Poblano and Jaleo in The Cosmopolitan of Las Vegas.

DC's RAMW honor Jose with the Duke Zeibert Capital Achievement Award

Celebrated Chef José Andrés is named the 2011 Duke Zeibert Capital Achievement Award Honoree by the Restaurant Association of Metropolitan Washington.

Wall Street Journal: José Wants to Feed the World (and you)

The whirling dervish of a chef is an entrepreneur (13 restaurants), teacher (Harvard), TV star (in three countries) and activist (a volunteer and head of his own nonprofit) who hopes to solve the problems of hunger with good food.

My favorite Mistake: Chef José Andrés On Getting Kicked Out of the kitchen

Learn how a simple mistake helps bring José to America

José Andrés named Culinary Ambassador to the Global Alliance for Clean Cookstoves

Chef Jose Andres joins the Global Alliance for Clean Cookstoves as &ldquoCulinary Ambassador,&rdquo helping to raise awareness of an issue that causes nearly two million deaths each year: toxic smoke from traditional cooking stoves.

José named "Outstanding Chef" at the 2011 James Beard Awards

José Andrés named "Outstanding Chef" in 2011 by the James Beard Foundation at their annual awards gala in New York.

José Awarded the 2011 Innovation Award by UCLA Extension Restaurant Industry Conference

Read about the presentation of the 2011 Innovation Award to José Andrés, chef and owner of the ThinkFoodGroup.

GQ Names José Andrés one of Washington's 50 Most Powerful People in 2011

"It happens rarely that a city of any size is so fully identified with one chef," says ubiquitous New York restaurateur Danny Meyer. "But you cannot think about Washington-slash-food without the next slash being José Andrés."

José Andrés & Rob Wilder Awarded the Richard Melman Award by Restaurant Hospitality

Architects of Change José and Rob are awarded the Richard Melman Award for their efforts to create exciting and relevant concepts.

Spain to Honor DC's Celebrity Chef José Andrés

For the first time, a chef is being awarded one of Spain's highest culture honors.

Chef José Andrés Decorated with the Order of Arts and Letters of Spain

Spain's Ministry of Culture awards the Order of Arts and Letters to José Andrés, the first chef to receive the prestigious honor.

60 Minutes: The Culinary Miracles of José Andrés

Pioneering Chef José Andrés takes Anderson Cooper's taste buds on a savory tour of his culinary laboratory, featuring his avant-garde cooking technique, molecular gastronomy.

Jose Wins Culinary Arts Prize in 2010, Washington Post

Just when you thought that José Andrés had won every culinary award out there &ndash the James Beard Best Mid-Atlantic chef, Bon Appetit Chef of the Year, Food & Wine's 35 under 35 &ndash here comes another one.

José Honored as a Culinary Innovator by the Vilcek Foundation

The Vilcek Prize for the Arts is awarded to celebrated Spanish-born culinary pioneer José Andrés, credited with bringing Spanish culture to the forefront of American cuisine.


Hoe? How Does She… How?!

“I can either rely on my feeble understanding of anatomy or I can ask ‘Dr. Google’ what the dimensions are, what the skeletal structure is, just the general appearance and then I think, okay, what in the grocery store looks like what I’m looking for,” Poon says, explaining her choice of meats and portions. “It doesn’t always have to be meat, sometimes an eggplant will look like what you’re looking for, like a wrist or something. Then you have to know the bone structure. It’s got a tibia, but I need a fibula, or maybe it’s the other way around.” Whoa! As if the ‘food stylist’ title didn’t already smother us!

Poon says preparing for an episode usually involves getting a simple rundown from series show runner Bryan Fuller and receiving input from celebrity chef Jose Andres. “A lot of times, I’ll get a late night email from Bryan saying ‘we need a recipe for a leg, what can we do with this leg?'” She adds that it’s not always easy to convince the show runners that her ideas will work. She once had to send a photo to show runner Bryan Fuller to get the go ahead. “I remember there was some doubt as to whether this shank that I was preparing would actually look like a cow’s leg, so I put a sock on it and a shoe, put it up against my leg and took a picture and emailed Bryan, and they bought it,” Poon said.


Food Secrets Of NBC's "Hannibal"

The food is never what it appears to be, at all — but it's especially not people. The show's creator and food stylist explain how they do it.

When NBC ordered 13 episodes of a show about cannibalistic serial killer Hannibal Lecter, the show's creator, Bryan Fuller, had a difficult task: He needed to find a borderline crazy team to make the show's food — which is supposed to be human flesh. Oh, and Hannibal is also a gourmet cook.

Hannibal the TV show is a prequel to Red Dragon en Silence of the Lambs — that is, before Lecter is found out. So the villain is creepy but cheerful, a show-off cook — braising and garnishing parts of human bodies like he's Thomas Keller, then serving them to ignorant dining companions with a nice glass of Chianti. which means elaborate meals would be part of nearly every episode.

"One of the fantastic things about working with a character as established as Hannibal is that consumption, whether it be gourmand or something a little more nefarious, is always going to be a part of the occasion," Fuller says. "Hannibal's motto is 'eat the rude.' He refers to his victims as 'free-range rude.' This is a killer who's not so much someone wearing a hockey mask or hiding in the bushes — this is a gentlemen dandy who sees eating you as an appropriate response to your behavior."

Fuller needed to put together a team who could find humanlike body parts and turn them into delicious-yet-horrifying gourmet meals. So he turned to world-famous chef José Andrés. "The moment I mentioned I was working on Hannibal, [José's] eyes lit up, and he did the tube-sucking Chianti sound. He was very passionate and enthusiastic about the characters and the idea of a gourmand who's a serial killer, some reverence for his villainy that's appealing to a chef." Andrés joined the show as a culinary consultant, but they needed someone on the ground in Toronto who could physically prepare the food and help Lecter appear as a sophisticated gourmet.


The next role for Jose Andres: culinary advisor for “Hannibal,” a future NBC series


Remember this guy? Celebrity chef-about-town Jose Andres will be lending his culinary smarts to NBC’s upcoming “Hannibal.” (Phil Bray/MGM)

You remember Lecter. He’s the mad man from “Silence of the Lambs” who professed a fondness for human liver “with some fava beans and a nice chianti [insert scary tongue noise here].”

Andres says he was tapped by producer and screenwriter Bryan Fuller to flesh out the character, so to speak, by showing what a culinary sophisticate the cannibalistic psychiatrist was, pre-incarceration. There will be references to French chef Auguste Escoffier and fine wines, says the chef, and a scene featuring loin — but not pork or beef loin — with roasted apples and Cumberland sauce. Eventually, “every single body part” will factor into the show, says Andres, who adds that his research included eating “a lot of lung dishes this summer.” (Lung, from animals, is popular in Italy and Spain.)


(Sarah L. Voisin/The Washington Post)

Andres was eager to accept the assignment from Fuller, who won an Emmy Award for his work on “Pushing Daisies.” “This is beyond cannibalism,” says the chef. “It’s about people who have dark sides and dark stories.” His restaurant team had initial doubts about the project. “This is TV!” he told them. “I’m going to lose customers doing this? I don’t think so.”

Andres hesitates to share too much about his work on the series, which has not been given an air date yet. Some of his ideas might end up on the cutting room floor, he explains. But the chef suggests viewers watch for a party scene with food prepared by Lecter and also an “interesting” new way to prepare a Fuller favorite, mushrooms.

“I want Hannibal to have the same passion as Jose Andres has,” says Fuller, the creator of the 13 episode show, which is currently shooting in Toronto and stars Mads Mikkelsen as the cannibalistic psychiatrist before prison. (His advice to the actor: “Do not read any serial killer books. Look at cookbooks.”)

While the series will show Hannibal “at his most peacock and expansive,” Fuller says, the character will be seen cooking, rather than sourcing his main ingredients, to “make him more relatable and less a villain.”

Lecter is no garden variety flesh eater, says Fuller. The character thinks
of his victims like this: “You are a pig of a human being and you deserve
to become someone’s bacon.”


What’s on the menu at ‘Hannibal’?

In case you’re wondering, human flesh doesn’t taste like chicken. It tastes like veal.

This food “factoid,” dating back to adventurer and journalist William Buehler Seabrook’s 1931 book, “Jungle Ways,” is uppermost on the mind of the A-list culinary team assembled to create the dishes for prime time TV’s “chefiest” show ever: “Hannibal.”

NBC’s new series is a prequel to “Silence of the Lambs,” which takes us back to when the younger Hannibal “The Cannibal” Lecter (Mads Mikkelsen) was a brilliant psychiatrist employed by the FBI.

Lecter’s job is to help master criminal profiler Will Graham (Hugh Dancy) see into the minds of serial killers and periodically avoid the food at the government cafeteria.

On this show, yesterday’s autopsy is secretly today’s lunch.

The sick joke, for those who’ve never seen the movies or read the books, is that Lecter makes many of his “gourmet” meals from the humans he kills.

Graham and the other people who Lecter feeds are unaware of how the sausage was really made.

In order to create a culinary profile for a deranged serial killer — with a true gift for creating impeccable haute cuisine out of human beings — the show’s creator, Bryan Fuller (“Pushing Daisies"En"Dead Like Me”) has recruited superstar chef José Andrés as culinary adviser.

(In 2012, Andrés was on Time magazine’s “Time 100” list of the most influential people in the world.)

Andrés has had a great time riffing on darker side of what we eat: “Food is at the heart of who we are in the good moments, and the bad moments,” he says.

Janice Poon, the show’s food stylist, scours Toronto (where the show is shot) in search of assorted vital organs and edible food that the actors can actually eat under the glare of the camera and through repeated takes. Poon has found that pig organs are usually the closest match for humans.

Poon credits her Chinese heritage for the fact that she doesn’t tend to be squeamish around organ meats — and for her ability to scour the Asian food markets with the same dexterity as the Kardashians shopping on Rodeo Drive.

When there is enough time, Poon orders from an abattoir (a k a slaughterhouse) to get the animal parts with the most photogenic flesh.

The show likes those “money shots” of tissue being meticulously sliced away to reveal a heart.

Poon also has to develop dishes that the actors are comfortable with eating. Poon says that Mikkelsen, who has been incredibly game about eating everything, was a bit thrown when she disguised mortadella as pieces of liver.

Soppressata (dried Italian sausage) has doubled for lung and kibbe (Middle Eastern meatballs) has passed for tongue.

Poon marvels at the special effects team’s ability to make a mangled leg and thigh look like a leg of finely aged prosciutto.

The hardest thing to fake: human eyeballs.

Move over Giada and Ina, NBC is also planning to post recipes from the show.


Kyk die video: Hannibal- Chef