Nancy Silverton describes her life path involving both Los Angeles and Italy, her family and her obsession with bread. She was born in Sherman Oaks, CA in a family where going out to eat was considered a special treat. But when she entered college and found herself 'very attracted by a handsome man' who worked in a kitchen, she landed herself a job and a new passion. These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.
he concert not only includes performances of tracks from 'Delta Machine' but also some of their most memorable and biggest hits including 'Personal Jesus' and 'Enjoy the Silence.' Live in Berlin includes the full live show, inter-spliced with behind-the-scenes footage, multiple interviews with the band and their fans.
Witness the most detailed portrait of Putin ever granted to a Western interviewer. This series provides intimate insight into Putin's personal and professional lives, from his childhood under communism, to his rise to power, his relations with four U.S. presidents, and his surprising takes on U.S.-Russian relations today. Oscar-winning filmmaker Oliver Stone was granted unprecedented access to Russian president Vladimir Putin during more than a dozen interviews over two years, with no topic off-limits.
The live concert also contain hits from Glenn Frey, Don Henley, and Joe Walsh's solo careers, and a few new songs as well, including Walsh's 'One Day at a Time' and 'Hole in the World,' Frey and Henley's moving, almost gospel-tinged reaction to the events of 9/11/01. As for the somewhat cheeky title, well, there's always been a certain smugness to the Eagles' sense of humor, and it's no different this time, as Frey doesn't even pretend that there won't be a Farewell 2 Tour in the future. And why not? These are good songs, played beautifully by the quartet (plus supplemental musicians) to audiences that love them.
Served crispy and sizzling in grease. When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the Mind of a Chef basket in hot oil on this episode, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.
How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken. His love for the American classic was solidified in 1996 when he arrived in LA and ate at KFC for the first time. “It was the same sensation,” he’s said, the crunchy skin and juicy flesh, and the gap between his two worlds was bridged. In this episode we learn how a Frenchman became famous for a truly American dish.
These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.