Los Angeles - date unknown
1. Wide of
Ford Filling Station gastro-pub
2.
Medium of Ford Filling Station
3. Pullout of beers being poured
4. Wide of
The Village Idiot
5. Set up of
Tara de Lis
6. SOUNDBITE: (
English) Tara de Lis, editor,
City Search
" I think it's interesting that the gastropub trend comes on heels of two other trends, the hipster steakhouse trend and the tapas trend. I think people are a little frustrated with forty dollar entrees, a la carte steaks and the sticker price for small plates for tapas which should be a small bill as well but it's not."
7. Wide of chefs working at The Village Idiot
8. SOUNDBITE: (English) Tara de Lis, editor, City Search
"There's a lot of pressure for chefs to succeed in the high end restaurants and LA will always have high end restaurants. We're an industry driven town, no about about that. Lots of people with large expense accounts but for the rest of us, what do we have to do when we're faced with the inadequacies of trying to get past the velvet rope when we are faced constantly with a reservation schedule of either 5:30 or 10 o'clock.
Nobody wants to eat in LA that early or that late."
9. Wide of
Ben Harrison in Ford Filling Station
10. Pulll out from beer on top to bar
11. Wide of Ford Filling Station open kitchen
12. Wide of Ben Harrison giving lecture on gastropub subject
13. Close-up of Ben Harrison giving lecture
14. SOUNDBITE: (English) Ben Harrison, owner and chef, Ford Filling Station
"The gastro-pub is a concept based on atmosphere.
It's not really one based on food so freedom of expression and is one of the things that gastro-pubs offers. When it came from
London, and it came to the
United States, I think it sort of mimicked the freedoms of what the United States offers but we don't really have these old buildings. We're not rooted in these old communities. We don't have the old pubs to "gast-rify" so to speak."
15. Wide of
Ben Ford cooking in kitchen
16. SOUNDBITE: (English) Ben Harrison, owner and chef, Ford Filling Station
"At a gastro-pub you're going to get sort of simple food. It's going to be prepared with local ingredients the majority of the time, a great selection of beers and wines to sort of match up with that and what you're getting is innovative comfort food."
17.
Close of cabbage roll with lamb from Ford Filling Station
18. Close of roasted chicken from Ford Filling Station
19.
Push in to cook putting huge roast beef into over at Ford Filling Station
20. Wide of Ben Harrison with cooks
21. SOUNDBITE: (English) Ben Harrison, owner and chef, Ford Filling Station
"When you come here to the
United states and it transfers here and you come here to
California, you're going to get fresh ingredients. You're going to probably get
California cuisine influences as well as some of the other international influences that we have here in
Los Angeles."
22. Medium of customers and waiter at Ford Filling Station
23. SOUNDBITE (english)
Melanie Raffaelli, diner
"I just feel so comfortable and cosy here and the food is insanely good. It's so yummy. I can come out and have a fabulous dinner but I don't have to get all dressed up and I can be really comfortable and the service is fantastic. Nobody is 'snootty'."
24. SOUNDBITE (English)
Charles Levine, diner
"When I think about gastropubs, I tend to overdress because they're really casual. You come in here, you get high quality food that you wouldn't get at more dressy place. They serve you well. It's young. It's a more hip environment."
25. Set of
Peter Bouckaert
26. Medium of man drinking beer
27. SOUNDBITE: (English) Peter Bouckaert, brew-master,
New Belgium Brewing Company
28. Close of
sign of The Village Idiot pub
31. Set up
Lindsay Kennedy
You can license this story through AP
Archive:
http://www.aparchive.com/metadata/youtube/38aa28662ac8ef7d7b7efffcd0bd450c
Find out more about AP Archive: http://www.aparchive.com/HowWeWork
- published: 21 Jul 2015
- views: 74