Biker
Chef
1/2-Hour Television Series Concept
created
by
Christopher Coppola & Nicolas Paine
FUTURE
EPISODES
'ON
THE GOLDEN GATE ROAD'
Biker
Chef travels to San Fran to select the
finest fresh littlenecks, prawns, squid
tentacles and sea bass filets from Swans
Oyster Bar on Polk Street. Crosses the
Golden Gate and heads for the Napa Valley,
stopping at an open air produce stand to
pick up some homegrown fennel stalks. Visits
the Niebaum-Coppola Winery for a bottle
of 1992 Chardonnay. Restocks on extra virgin
olive oil at the Napa Valley Olive Oil
Manufacturing Company. He hooks up with
the Particelli Family where Mama Particelli
shows off her special brand of fresh linguine
pasta and Papa Particelli brings out his
150 proof homemade grappa. While the water
boils for the fresh linguine, Biker Chef
whips up a unique white sauce with garlic
and fennel stalk in a grappa and Chardonnay
olive oil base, seasoned with sea salt
and red pepper flakes, then adds the seafood
in the proper timing order. He drops the
fresh linguine in the boiling water for
a few minutes then strains it and adds
it to his seafood white sauce to finish
cooking, becoming al dente as it absorbs
the bouquet of flavors. It is all poured
gently into a large pasta bowl, garnished
with sprigs of
Italian parsley and voila! Biker Chef presents
his Bay Area Bouillabaisse Linguine.
'GRASS
BLUE, FRY FISH'
Biker
Chef pays a visit to a legendary Mississippi
grappler fishing crew that catches large channel
catfish with their bare hands. He joins in,
grapples his fish and has Sous properly fillet
it. He visits a local microbrewery, picks
up a bottle of dark lager. He visits an inmate
at a maximum-security prison who shares the
recipe of his spicy tri-pepper seasoning.
He visits a housewife known by her neighbors
to make the best southern fried chicken batter.
In her trailer park backyard, Biker Chef heats
up a gallon of peanut oil in a propane deep
fryer. He takes the housewife's chicken batter
and mixes in the dark lager with the tri-pepper
seasoning. Neighbors arrive with folk instruments.
As they strum up some good old-fashioned bluegrass,
Biker Chef dips the catfish fillets in the
spicy southern beer batter and lowers them
into the hot peanut oil. After a few minutes
of intense sizzling, the golden brown battered
fillets are removed. Various hot sauce condiments
from Tabasco to 'Smack My Ass And Call Me
Sally' are pulled from the bottomless mobile
Crate. Biker Chef's Grappler Spicy Deep Fried
Catfish is ready to be enjoyed.
'EAST
MEETS WEST AT YANKEE STADIUM'
Biker
Chef and team hit Manhattan and head for little
India. Hooks up with a master Indian chef
who shares his recipe for a delectable mango
chutney. Biker Chef rolls over to Chinatown.
Hooks up with a Hong Kong trained dim sum
chef who shows us the proper way to make steamed
bao bun dough. Biker Chef heads to the Bronx
and Yankee Stadium. Hooks up with an old school
hot dog man. Nathan's Famous vs. Sabret, steamed
vs. grilled. Biker Chef opts for the steamed
Sabret. Inside the empty post-season stadium
behind a concession stand Biker Chef prepares
the bao bun dough and the mango chutney. He
generously globs the mango chutney on the
Sabret dog then completely wraps it up with
bao dough. He steams it in a bamboo steamer
with pieces of fresh mint and banana leaf.
Biker Chef's Manhattan Chutney Bao Dog can
only be described as a casual yet perfect
blend of Eastern and Western taste.
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|
OVERVIEW
- CHARACTERS
- FEATURES
- STYLE
- THE FOOD
- PILOT
- SUMMARY
