Dining with Darling

Dining with Darling

A Docu-Style Travelogue/Cooking Show Series for Television

Starring Chef Keith Darling

table of contents The Starters

Logline . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Chef Keith Darling. . . . . . . . . . . . . . . . . . . . 10 A Unique Format. . . . . . . . . . . . . . . . . . . . . 12 Northern California Wine Country. . . . . . . . . . . . . . . . . . . . . . . . 14 Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

The Main Course Dining with Darling Synopsis . . . . . . . . . . 18 Episodes 30:00 Broadcast/24:00 . . . . . . . 21 Online/Website/Social Media . . . . . . . . . . 24

The Side Dishes

The Chef’s Table . . . . . . . . . . . . . . . . . . . . . 26 Uniworld Boutique River Cruises. . . . . . . 28

The Sweet Table

Season 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 And Beyond Season 2 . . . . . . . . . . . . . . . . 34 Demographic Survey. . . . . . . . . . . . . . . . . 38

The Sous Chefs

Back of House. . . . . . . . . . . . . . . . . . . . . . . 42

Call for Reservations

Contact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

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The starters

“Chef Darling’s affable approach and gracious appreciation for the simple joys of conversation and intimacy of family and friends combined with the pleasures of vibrant, fresh food and drinks are the essence of his style.”

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logline hef Keith Darling brings the heritage and traditions of the world’s best-known cuisines to life, while embracing the “farm-to-table” movement that he captures in

delicious, easy-to-follow recipes. Experience authentic encounters on two continents with food artisans, vintners, sommeliers, fish and seafood merchants and produce growers as Keith journeys off the beaten path bringing the Old World and New World

together. From his own wine country kitchen and beyond, Keith shares culinary discoveries and adventures from the back roads of Napa and Sonoma and along the rivers of the world while sailing aboard a luxury Uniworld river cruise ship.

chef keith darling

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true culinary & cultural ambassador, Chef Keith Darling is known for marrying the tastes of traditional “old world” cui-

sines with the exciting local fresh flavors and local ingredients found near his home at the gateway to

Star and Executive Producer of Dining with Darling

the Napa/Sonoma wine region. He brings the spirit of the grand masters alive with his approach to

Chef Keith follows the farm-to-table philoso-

adapting sophisticated world cuisine for main-

phy, made famous by Alice Waters, utilizing locally

stream dining.

grown sustainable foods as sources for his delicious recipes as he channels the jovial Graham Kerr, best-known as The Galloping Gourmet and one of the first culinary celebrities, who delighted television audiences with his cheerful personality and exquisite cooking demonstrations.

Chef Keith describes himself as a true epicurean at heart, one who brings passion, knowledge and a highly entertaining style to all who truly enjoy and celebrate sharing the love of food and wine.

His parents, both descendants of French-speaking families, inspired Keith’s love of regional cooking. They shared a passion for discovering and cooking international cuisines blended with recipes that had been handed down for generations.

dining with darling

Keith’s experience lies within the foundation of classic and modern French cuisine and is influenced by a variety of global and emerging ethnic culinary traditions.

In 1980, Keith entered the world of professional cooking via the Chefs de la Cuisine de la Louisiane Française-modeled culinary apprenticeship program in New Orleans. He later moved into culinary research and development as a Corporate Executive Chef for a variety of recognized food companies, developing foods and recipes that reached millions of people in restaurants, colleges and contract food companies nationwide.

In his spare time, (yes those few moments) Chef Keith developed and taught his own series of cooking classes called “Think Like a Chef”, with an emphasis placed on “unlocking the language of the recipe” for culinary enthusiasts. Teaching and sharing has always been his passion and is the cornerstone of Dining with Darling.

Keith and his chef brothers, Ken and Gary Darling, have been featured in Bon Appetit magazine.

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A unique format.

An engaging host.

A show unlike any other.

No other show has ever combined a classic cooking show, world-wide river cruising and a farm-to-table culinary philosophy. Dining with Darling is a travelogue/cooking show that is truly an exceptional entertainment experience.

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• Broad-base appeal in the critical 25–54 m/f target demographic • Unique, travelogue/cooking show format; nothing currently on national network schedule that competes with it • Food is a key component in the quest for experiential fulfillment that drives travel/destination decisions • The farm-to-table movement is currently taking the world by storm • America’s passion for “all things culinary” drives the quest to discover authentic cuisines that

• Chef Darling brings authentic experiences to life with easy-to-follow video recipe demonstrations and online website engagement to support advertising sales • Currently the hottest trend in travel, river cruising is a distinct way to explore and experience “farm-to-fork” dining • Embraces both the escape to faraway lands and the local American exploration of a wide variety of culinary landscapes

Dining with Darling presents an entertaining culinary journey with no passport required.

defines destinations and cultures 13

No. California wine country Napa and Sonoma are known for their pristine waters and fertile soils rich for growing exceptional wine-grape varietals and produce. People from around the world flock to their wineries, restaurants and local markets, as well as to the Sonoma coast fish mongers for ocean-sourced seafood.

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italy Italy’s Po River, like many of the world’s rivers, has been a reflection of history and destiny—economic lifelines for trade, great highways for conquest, muses for inspiration, and a life source for the everyday essentials, water and food. Due to the proximity of Venice, Bologna and other grand Italian cities and quaint villages along the fertile Po River Valley, there is a bounty of culinary richness yielded from the fields and rivers. It’s these treasures that Chef Keith Darling will bring to your table.

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The main course

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Dining with Darling Synopsis

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hef Darling, our culinary and cultural ambassador, kicks off the premiere season with a jaunty sojourn to two gastronomic legends: the new world of North-

ern California and the old world gastronomy of Italy. Keith takes us on a tour that uncovers local traditions and cultures through the lens of the farm-to-table movement. Beginning with the fresh flavors in and around the Napa/Sonoma California region, Keith travels along the back roads of this fertile countryside. He visits chefs in their kitchen, takes us to bustling markets that are stocked with the freshest seasonal produce imaginable, and kicks back with winemakers in their vineyards.

From local culinary artisans and produce growers to fresh fishmongers, all doors are open. At home in his own Northern California kitchen, Keith skillfully takes those ingredients and demonstrates how to create a variety of classic recipes, with hints, tips and exceptional wine pairings … all created with a modern-day dash of Darling.

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dining with darling As the River Countess traverses the Po River through the Italian countryside, special guests with an insider’s knowledge of the region join Keith, including Uniworld’s Global Master Chef, Bernhard Zorn. Together, Keith and Bernhard discover, taste and gather the freshest seasonal ingredients from local markets, spice merchants, vineyards, produce sellers, pasta makers, butchers and fish markets. From Venice to Chioggia, to the island of Sant’ Erasmo and the city of Bologna, they uncover secret gastronomic gems from the locals. Then, from the ship’s kitchen, Keith and Bernhard include those ingredients as they share how to make traditional dishes like anti-pasti, Osso Buco Milanese, Drunken Mussels and Pasta Bolognese.

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episodes 30:00 broadcast/24:00 Episode 1 “Going Green”

Episode 2 “The Tide’s Come In”

At Dining with Darling, it’s all about the

Keith travels to Bodega Bay, California for

greens as Chef Keith Darling takes a trip to

fresh seafood and visits The Tides Restau-

wine country to pick vegetables in a vine-

rant. Back home Keith demonstrates how

yard’s sustainable garden. Recipes include

to make compound butter, as he prepares

a cool Barley Salad with Spicy Grilled

Shrimp Scampi, pan seared Scallops in a

Salmon, a crunchy Napa Salad and a heav-

Tarragon Cream with Spinach and a beau-

enly Mixed Salad with Almonds, Figs and

tiful fresh Salmon finished with a Pinot But-

Strawberries. Keith demonstrates how to

ter Sauce, along with Yukon Gold Mashed

grill vegetables indoors and how to cut

Potatoes.

fruit for mixed salads. Later, Keith shares the perfect wine pairing.

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Episode 3 Episode 4 “The Journey Begins – Italy” “Livin’ La Dolce Vida” Dining with Darling embarks on an unfor-

Keith cruises the Po River and takes us on

gettable culinary tour of Italy starting in St.

a tour of Uniworld’s luxury ship the River

Marks Square, at the oldest café in Venice.

Countess. Later in Bologna, Keith and Ber-

A tour guide joins Keith and together they

nhard visit a centuries-old delicatessen

explore a delightful pasta shop. Next, with

famous for its Mortedella before heading

Uniworld Global Master Chef Bernhard

out for a Tortelloni-making demonstration.

Zorn, Keith visits a quaint family-run shop

Back onboard the ship, Keith and Bernhard

known for its extraordinary spices and dry

prepare a family-style platter of antipasti,

goods. Then Keith is off to a local vineyard

Pasta Ragu, Osso Buco Milanese and are

known for its golden wine and Prosecco.

treated to a surprise tasting of a decadent

Later, Keith and friends enjoy a 4-course

dessert.

meal in a Venice trattoria famous for its squid ink pasta with lobster sauce. Keith visits the kitchen for a lesson in pasta making.

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Episode 5 “Arrivederci Countess”

Episode 6 “A Season For Everything”

Dining with Darling concludes its Italian

In the busy season finale, Keith visits Chef

adventure with a trip to the coastal town

Mike Garcia’s restaurant kitchen. Mike

of Chioggia. Keith and Bernhard get an

de­monstrates a Kentucky-inspired spin on

up-close guided tour of a fish market and

Steak Diane. Later, it’s over to The Tides for

then it’s off to the island of Sant’ Erasmo

King Salmon with Picata Sauce. Back home,

for a visit to an historically significant fam-

Keith demonstrates how to make crispy

ily-run produce farm. Later, back onboard

crackers and a Cannellini Bean Hummus.

the River Countess, Keith and Bernhard

Keith drops by Central Market, Chef Tony

prepare a succulent Fruitti di Mare and

Najiola’s restaurant. Tony makes a Crème

pan-fried Sea Bass. Afterward, Bernhard

Fresh Green Bean Salad. Keith also visits

takes Keith to a special mussels farm where

a winery to taste Pinot Noir and talk wine

they enjoy Drunken Mussels. At the end of

pairings. Then it’s off to Italy for a “best of”

the day, they share a toast and a delicious

Dining with Darling adventure: a 4-course

Panna Cotta.

meal at a Venice trattoria, famous for its squid ink pasta with lobster sauce. Keith visits the kitchen for a lesson in pasta making.

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Online/Website/Social Media DiningWithDarling.com The Dining with Darling website is attractively designed to reflect the character and tone of the show. A value-added destination, the website will drive audience engagement and interest with the goal towards building a loyal viewership base in support of network sales and promotional activities.

Offers broad-based appeal for social media including recipe/video/ photography formats for Facebook, YouTube, Twitter and Instagram.

Restaurant recommendations and travel tips from each destination are featured on the website, as well as in social media updates.

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Our content strategy will include: • Video demonstrations featuring easy-to-follow recipes, classic cooking techniques and demonstrations • Wine Pairings – recommendations based on recipe selections • Food & Wine Adventures – the ultimate opportunity for engagement via participation in upcoming seasons of Dining with Darling.

Culinary adventure tours hosted by Chef Keith Darling • Dear Darling Blog – cooking questions asked, answers given by Chef Keith Darling • Episodes

The side dishes

The Chef’s Table Dining with Darling’s cast of characters Dining with Darling’s Chef Keith Darling is joined by a revolving cast of special guests whose experiences and contributions to both culture and cuisine run the gamut, extending from the finest restaurants in the world to the guardians of the ripe, earthy wine grapes growing under the sunny skies of the Sonoma Valley.

Bernhard Zorn

Chef Mike Garcia

hard Zorn, brings an exceptional level of experience and

Mike began his restaurant,

culinary excellence to the Dining with Darling team. Ber-

Left Coast Depot, to cele-

nhard holds the designation of Global Master Chef, hav-

brate

ing been awarded the prestigious honor from the “World

and the amazing resources

Association of Chefs Societies.” With over 30 years of

for food, wine and beer

culinary experience, including creating

that are found locally. A

gastronomic delights for passengers from

casual eatery, Left Coast

six around-the-world cruise lines, Chef

Depot provides incredible,

Zorn is responsible for Uniworld recently

approachable California comfort food.

Uniworld Boutique River Cruises’ Culinary Director, Bern-

being awarded SAVEUR magazine’s “Best Culinary Cruise Line” in the world and the only Zagat-recognized river cruise line for “Top Dining”.

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Chef Mike is a good friend and chef cohort of Keith’s.

California’s

culture

dining with darling

Chef Tony Najiola

Like Keith, Chef Tony is driven by the opportunity to make

Chef Ken is currently the Chief Innovation Officer for

and to share great food. In the last few years, being both

ThinkCake! a dessert product development company he

a chef at his own Petaluma, California restaurant, Central

founded in 2013.

Market, and the owner of a nearby farm, has inspired a particular interest in raising pigs, which has resulted in his restaurant’s famous sausage varieties. When he is not in the kitchen, Chef Tony is at his farm, tending his crops so that he can bring the farm-to-table freshness philosophy to life for his customers.

Chef Ken Darling

Chef Ken Darling, Keith’s twin brother, studied under some

Clouds Rest Winery

Clouds Rest owes its success to John Saemann and General Manager, Scott Schuette. As producers of a world class Pinot Noir, their Cinderella-like

story

began

on a small plot of land on Sonoma

Mountain

com-

posed of volcanic rocks and soil. Through hard work and determination, they have presented consistently outstanding vintages of Pinot Noir ever since.

of the top chefs of New Orleans. He followed Patisserie as his culinary path and graduated with a degree in Pastry Arts. Ken honed his skills and worked his way up as an Exec. Pastry Chef for top hotels in

No stranger to the entertainment industry, The Tides was

the French Quarter eventually becoming Pastry

made famous in the early 1960’s as the backdrop for

Chef for the Four Seasons Hotel. Later, he joined

scenes from Alfred Hitchcock’s classic film “The Birds”.

the world of culinary R&D as the Exec. Research

The Tides is a popular destination and Keith loves it for

& Development Pastry Chef for Heidi’s Gourmet

both its restaurant and the freshness of its fish market.

Desserts, The Hershey Co., and then The Cheesecake Factory Bakery as Manager of R&D.

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The Tides Restaurant

Uniworld Boutique River Cruises

A

ward-winning Uniworld is the world’s

World. The company’s

only authentic boutique cruise line offer-

European fleet features

ing the highest standards in Luxury River

one-of-a-kind

Cruising, spectacular destinations throughout the

luxury

ships with an average capacity of 130 guests, the

highest

staff-to-

guest-ratio in the river cruise

industry,

best-in-class

and

gourmet

Uniworld’s River Countess plays a 6-star supporting role

dining. Uniworld sails the great rivers of Europe, Russia, China, Vietnam, Cambodia, India, and Egypt.

Season One of Dining with Darling showcases Chef Darling embarking aboard a floating palace—the River Countess—rated the number one cruise ship in the world and the number one river

dining with darling cruise ship by the readers of Travel+Leisure. His flavorful adventures from the Venetian Lagoon to the Po River, Italy’s aquatic lifeline, takes you on an enlightening journey to unlock secrets in places where tourists don’t normally get to go.

Zagat, the world’s most trusted source for information about where to eat, drink, stay, and

ing the ranks of some

play around the globe, included Uniworld as the

of the premiere ocean

only river cruise company to be ranked on their

cruise

Zagat Cruise Survey, with Uniworld receiving hon-

the world.

ors in the categories of dining and cabins, join-

companies

in

Uniworld was also recently awarded “Best Culinary Cruise Line” by the readers of SAVEUR Magazine.

In 2006, Uniworld was acquired by The Travel Corporation (TTC), a highly successful international travel group. TTC has over 25 top brands, including Trafalgar, Insight and Contiki as well as Red Carnation Hotels, a renowned collection of four-and five-star luxury properties.

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The sweet table

Season 2 Upcoming seasons of Dining with Darling will continue with Chef Darling’s journey to find culinary gold along the old world riverbanks of some of the world’s most sacred rivers, beginning with France in Season 2.

Unforgettable France Chef Darling takes us along the Seine from the glittering sophistication of Paris, to the old world chateaux and vineyards of Bordeaux, the famed Burgundy region, and on down to spectacular, agricultural Provence as we set sail down the serene Rhône and Saône rivers.

Highlights could include …

As they say in France …

Bonjour et Bon Appetite!

takes us on a journey to discover these treasures while visiting a family-owned

estate

famous for its Calvados.

From

Southwest

France, Chef Darling

shares the irony as to why the noble rot, Botrytis camera, a fungus that affects wine grapes, has

The cliffs of Etretat and the delights of Normandy

resulted in a concentrated and distinctly flavored

where scenic and culinary pleasures abound, are

sweet wine that takes its name from the region,

best known for their apples (used also for cider

Sauternes. And from Southeast France, join Chef

and calvados), seafood, especially mussels and

Darling as he channels the legendary Julia Child

oysters, and Camembert cheese. Chef Darling

in making Boeuf Bourguignon. Bon Appetite!

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And Beyond Season 2 Together with Uniworld, there’s no limit to where Dining with Darling can go in Season 3 and beyond. Every season will feature a new river, a new country, a new culture and a new cuisine.

Gothic Germany Travel with Chef Darling as he guides us to the fairytale beauty and mystical castles shaped by time along The Rhine in Germany with its verdant hillside vineyards. Discover what the Reinheitsgegot was all about and visit a lively local brewery with Chef Darling. Afterwards he will demonstrate how to cook some classic recipes from Germany’s robust fare.

Exotic India Experience one of the most complex and colorful countries in the world with Chef Darling, as he delves into a land of dizzying contrasts, customs and a culture of food. Uniworld cruises the sacred Ganges on this journey to the wonders of India’s Golden Triangle, one of the most culturally rich areas of the subcontinent. Onboard, Chefs Darling and Zorn demonstrate how to make a fragrant Biryani and accompanying Raita, plus a classic Mattar Paneer.

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An Appetite for Adventure

dining with darling Fairytale Prague Come along on a culinary exploration of artisanal heritage and traditions that have survived time and trends in the prized city of the Czech Republic. Chef Darling cruises the delightful Danube River with its steep cliffs and baroque villages and monasteries, connecting with the locals, chatting with winemakers, sampling Rieslings in Nierstein, with stops in local patisseries and brewery visits before creating sumptuous food and wine pairing meals onboard the ship.

Ancient Wonders of Vietnam and Cambodia From the lively and ever-changing cities of Hanoi, Ho Chi Minh City, and Phnom Penh, to the floating villages of the Mekong, where life is still lived much like it was centuries ago, Chef Darling treats you to an up-close view of two amazing countries, and the cuisines that have shaped them. Come along as Chef Darling discovers two countries, two cultures, and two ways of life linked by one river, the Mekong.

Spectacular Spain Experience three legendary Spanish cities: Madrid, Toledo, and Salamanca, the lovely “Golden City,” as Chef Darling cruises the Douro River Valley, where grapes have been grown for two thousand years. Chef Darling visits picturesque quintas and meets the winemakers who run them. In Porto, where the Douro River meets the Atlantic Ocean, 35

dining with darling Chef Darling takes us to some of the city’s pre-eminent cellars to sip storied Port wines, and taste the famous local dessert, pastéis de Belém, a custard pastry, before he and Chef Zorn create a classic Spanish Paella and delve into the secrets of making great Tapas.

The Volga - Russia’s Heart & Soul Chef Darling discovers the heart and soul of Russian cuisine along the shores of the Volga River. Following the path of Peter the Great, Chef Darling sails from Moscow to St. Petersburg, experiencing the rich cultures, traditions, and royal histories of these two legendary cities. As he travels along the river, Chef Darling gives you a taste of this unique and wholly native cuisine, its foundations laid by the peasant food of the rural population. Visit a mysterious mushroom farm and learn about caviar, how to serve it and why Russia’s vodkas are so unique. Chef Darling prepares a regional soup, hearty stew and guides you through a bountiful plethora of artisanal breads made from local crops of rye, wheat and barley.

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Introduction to Primetime Cooking Shows This information is based on Nielsen Media research.

Cooking shows were not common on the cable circuit prior to 2000, with PBS being the exception. However with the advent of channels such as the Food Network, the Cooking Channel, Travel Channel, and Discovery Channel, this has led to the invention of three distinct show formats: 1) Classic Cooking shows (filmed in studio with focus on technique, e.g. Julia Child’s The French Chef) 2) Travelogue shows (filmed on location with focus on culture, e.g. Anthony Bourdain’s No Reservations) 3) Competition shows (filmed in studio, with focus on reality television, e.g. Gordon Ramsay’s Hell’s Kitchen).

Classic cooking shows are primarily shown on the Food Network and PBS, whereas Travelogue style shows have taken up residency on the Travel Channel and Discovery Channel.

The Cooking Channel provides a combination of these two styles, providing a variety of shows not picked up by its parent owner, the Food Network.

Competition shows are by far the most popular, as shown on both major networks and cable. These include Fox’s Hell’s Kitchen, Master Chef, and Master Chef Junior, NBC’s Food Fighters, and ABC’s The Taste.

Food talk shows such as ABC’s The Chew and Oprah Winfrey’s Rachael Ray Show provide more focus on lifestyle and family life.

Demographics When asked the question via the Harris Poll survey system, “How often do you watch TV shows about cooking?” more than half (55%) of Baby Boomers, those aged 46-64, watch cooking shows “very often” or “occasionally.”

They represent the generation with the highest viewership. Generation X, those aged 34-45, are more likely to watch than Matures, “How often do you watch TV shows about cooking?” those over age 65; and Echo Generation Gender Boomers, those Echo Baby Boomers Gen. X Boomers Matures aged 18-33, Total (18-33) (34-45) (46-64) (65+) Male Female answered “rarely” Very Often/Occasionally (NET) 50% 43% 51% 55% 49% 46% 54% or “never” over Very Often 15% 14% 12% 19% 15% 13% 18% half (57%) of the Occasionally 34% 29% 39% 36% 33% 33% 36% time. They repRarely/Never (NET) 50% 57% 49% 45% 51% 54% 46% resent the lowest Rarely 29% 30% 27% 26% 34% 30% 28% viewership.

Never

21%

27%

21%

Note: Percentages may not add up exactly to 100% due to rounding. Source: Harris Poll

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19%

17%

25%

19%

Viewer Profile Cable Cooking Show Statistics Note: Percentages may not total 100% due to rounding Age: 18-34 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28% 35-54 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40% 55+ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33% Median Age . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Gender: Male . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38% Female . . . . . . . . . . . . . . . . . . . . . . . . . . 62% Education: Attended College . . . . . . . . . . . . . . . . . 48% Household Income: $75,000+ . . . . . . . . . . . . . . . . . . . . . . . . $50,000 - $74,999 . . . . . . . . . . . . . . . . $30,000 - $49,999 . . . . . . . . . . . . . . . . $0 - $29,999 . . . . . . . . . . . . . . . . . . . . . .

40% 18% 18% 24%

Median Household Income . . . . . . . . $61,000 Home Ownership: Own Home . . . . . . . . . . . . . . . . . . . . . . . 68% Rent Home . . . . . . . . . . . . . . . . . . . . . . . 29% Other . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3% Presence of Children: 1+ Child in Household . . . . . . . . . . . . . 35%

dining with darling Shows, Hosts, and Times Please reference the Master Schedule provided separately for a complete picture of all shows and times.

National Networks Fox Hell’s Kitchen/Gordon Ramsay Kitchen Nightmares/Gordon Ramsay Master Chef/Gordon Ramsay NBC Food Fighters/Adam Richman ABC The Chew/Mario Batali, Carla Hall, Clinton Kelly, Daphne Oz, & Michael Symon The Taste/Anthony Bourdain, Nigella Lawson, Ludo Lefebvre, & Marcus Samuelsson Cable Networks BBC America Chef Race/Jamie Oliver Jamie Oliver’s Food Revolution/Jamie Oliver Ramsay’s Kitchen Nightmares/Gordon Ramsay Bravo Best New Restaurant/Tom Colicchio, Jeffrey Zurofsky, & Maggie Nemser Top Chef/Tom Colicchio, Gail Simmons, Padma Lakshmi, Hugh Acheson, & Richard Blais Top Chef Masters/Curtis Stone, Gail Simmons, Francis Lam, James Oseland, & Lesley Stuter Travel Channel 101 Tastiest Places to Chowdown Adam Richman’s Best Sandwich in America/ Adam Richman Amazing Eats/Adam Richman Anthony Bourdain: No Reservations/Anthony Bourdain Bizarre Foods America/Andrew Zimmern Bizarre Foods/Andrew Zimmern

Booze Traveller/Jack Maxwell Burgerland/George Motz Edge of America/Geoff Edgers Food Paradise The Layover/Anthony Bourdain TLC Cake Boss/Buddy Valastro DC Cupcakes/Sophie LaMontagne & Katherine Kallinis Hungry Brothers/Tom Herbert & Henry Herbert Sunday Brunch/Ereka Vetrini Food Network Subsidiaries Food Network 30 Minute Meals/Rachael Ray Barefoot Contessa/Ina Garten Best. Ever. /Ted Allen Best Thing I Ever Ate Best Thing I Ever Made Diners, Drive-Ins, and Dives/Guy Fieri Farmhouse Rules/Nancy Fuller Giada at Home/Giada DeLaurentis Heartland Table/Amy Thielen Pioneer Woman/Ree Drummond Secrets of a Restaurant Chef/Anne Burrell Southern at Heart/Damaris Phillips The Kitchen/Geoffrey Zakarian, Jeff Mauro, Katie Lee, Marcela Valladolid & Sunny Anderson Trisha’s Southern Kitchen/Trisha Yearwood Cooking Channel A Cook’s Tour/Anthony Bourdain Avec Eric/Eric Ripert Brunch at Bobby’s/Bobby Flay Chuck’s Eat the Street/Chuck Hughes Chuck’s Week Off/Chuck Hughes Cooking for Real/Sunny Anderson Eat St/James Cunningham Eden Eats/Eden Grinshpan Emeril’s Florida/Emeril Lagasse Everyday Italian/Giada DeLaurentis

Extra Virgin/Debi Mazar & Gabriele Corcos From Spain with Love/Annie Sibonney Foodography/Mo Rocca Hook, Line, and Dinner/Ben Sargent Kelsey’s Essentials/Kelsey Nixon Nigella Bites/Nigella Lawson Not My Mama’s Meals/Bobby Dean Road Trip with G. Garvin/G. Garvin United Tastes of America/Jeffrey Saad Public Broadcasting (PBS) America’s Test Kitchen/Chris Kimball Baking with Julia/Julia Child Check Please! Bay Area/Leslie Sbrocco Ciao Italia/Mary Ann Esposito Cook’s Country/Chris Kimball Delicious TV: Totally Vegetarian/Vegan/Toni Fiore Essential Pepin/Jacques Pepin Hubert Keller: Secrets of a Chef/Hubert Keller In Julia’s Kitchen with Master Chefs/Julia Child Jacques Pepin: More Fast Food My Way/Jacques Pepin Joanne Weir’s Cooking Confidence/Joanne Weir Joanne Weir Gets Fresh/Joanne Weir Lidia’s Kitchen/Lidia Bastianich Martha Bakes/Martha Stewart Martha Stewart’s Cooking School/Martha Stewart Martin Yan’s Taste of Vietnam/Martin Yan Mexico: One Plate at a Time/Rick Bayless Moveable Feast with Fine Cooking/Pete Evans New Scandinavian Cooking/Tina Nordstrom and Andreas Viestad Pati’s Mexican Table/Pati Jinich Primal Grill with Steven Raichlen/Steven Raichlen Sara’s Weeknight Meals/Sara Moulton Simply Ming/Ming Tsai The Jazzy Vegetarian/Laura Theodore

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When the heat is on, a great Chef depends on his second in command to deliver a virtuoso performance.

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The sous chefs

back of house When the heat is on, a great Chef depends on his second-in-command to deliver a virtuoso performance. Ours are no exception. Introducing the Dining with Darling “Back of House”

Ellen Walker, Executive Producer

where she currently serves as President. Fine Wine Travel

Ellen’s work on Dining With Darling as an Executive Pro-

wine and traveling the world; cruising exotic locales, sip-

ducer has been a labor of love and dedication, and is the

ping exquisite wines, dining on gourmet food, and learn-

culmination of all the skills she gained throughout her

ing from some of the world’s foremost wine experts.

entire career in travel, wine, and food.

Ellen holds a Bachelor of Business Administration from

Ellen’s unique business and marketing background in

the University of Miami with a Major in Accounting. She

the travel and cruise industries encompasses more than

continued in the field of Public Accounting as an Auditor

35 years with experience in executive management for

and Tax Accountant before turning her love of travel into

companies including Norwegian American Cruises, Royal

her career.

Viking Line, Crystal Cruises and Classic Custom Vacations.

She currently resides on a mini-ranch in Marin County,

She also founded the luxury travel company, Fine Wine

Northern California, with her partner in life, Chef Keith Dar-

Travel, and Renewal Retreats, a non-profit retreat business,

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was the first of its kind, bringing people together who love

ling, and their ten animals.

dining with darling

J. A. Ted Baer, Entertainment Attorney

Will Harper, Creative Director

and principal of The Law Office of J.A. Ted Baer, an enter-

boast of an impressive production career that has spanned

tainment law firm that specializes in handling legal and

the globe, from independent projects to blue chip adver-

business negotiations and documentation for entertain-

tising work and all the way to Hollywood and some of the

ment companies.

biggest names in the entertainment industry.

J. A. Ted Baer is an entertainment attorney and the founder

As Dining with Darling Creative Director, Will Harper can

Ted is admitted to both the New York State Bar and the

Possessing a unique and diverse repertoire of skills,

California State Bar. He has worked for Columbia Pictures,

Harper is CEO & Producer/Director for Emmy award-win-

CBS, and MGM/UA in business affairs.

ning The GlobalTouch Group, (GTG) a hybrid brand-

In 1987, he began his own entertainment law firm in 1987, specializing in film and television negotiations.

ing, production and content development agency. GTG boasts an impressive client roster with projects for Oprah,

In addition to practicing as a entertainment lawyer, Ted

Clint Eastwood, Lenny Kravitz, Jamie Foxx, studios War-

has written a number of screenplays, published a collec-

ner Bros, Disney, Paramount, Universal, ABC, CBS, ESPN,

tion of poetry, and had a brief stint at acting with his first

advertising agencies Leo Burnett, Ogilvy & Mather and

(and only) feature role in Ken Loach’s “Bread and Roses.”

many more.

Harper brings a unique vision combined with his deep knowledge and passion for production to each and every project. Harper’s ability to see a project through from initial concept to completion, and his ability to combine effective storytelling with visually driven images, have established him as one of the most comprehensive producer/directors in show business.

43

dining dining with with darling darling

Maria Grimardi, Vice President, Marketing, Uniworld Boutique River Cruise Collection

Maria Grimardi is the Vice President, Marketing, for Uniworld Boutique River Cruise Collection, a position she has held since March 2009.

44

within The Travel Corporation family of brands, and corporate on ensuring accuracy and consistency of messaging in all consumer and trade marketing communications.

She leads an impressive creative marketing team handling online and traditional marketing efforts, public relations, advertising, and creative services.

Maria has worked for Uniworld for ten years. Before being named Vice President, Marketing, Maria served as

Maria oversees Uniworld’s global marketing efforts,

Director of Marketing for Uniworld. Prior to joining the

which includes, but is not limited to: planning, organizing,

Uniworld team in 2005, she worked as a Senior Marketing

and managing all marketing functions to achieve the com-

Manager for VISA USA and as an Advertising Manager for

pany’s objectives in sales, growth, profits, as well as brand

Verizon Wireless, Northern California.

visibility and recognition. She also ensures delivery of a

Maria holds a Bachelor of Arts degree in History from

consistent marketing message and position worldwide

the University of California, Los Angeles, and Master of Arts

that is in line with the corporate direction. She works cross

degree in English from the California State University, Sac-

functionally with other departments, sister companies

ramento.

Call for reservations

Contacts Ted Baer email: jatedbaer@gmail.com phone: 805-963-7177 www.tedbaerlaw.com

Keith Darling email: keith@diningwithdarling.com phone: 415-408-3025

Ellen Walker email: ellen@diningwithdarling.com phone: 415-408-3025

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