RT @RitchieBros: @christianremde1 Great @uShip video ! We'll be happy to share it.
Mar 6th at 10:35am
2/3 of the way through Ready Player One by Ernest Cline and I can already tell I'm not gonna want it to end.
Mar 6th at 9:00am
@placeslost @uship Ian has such beautiful hands, seemed a waste to not include them.
Mar 6th at 8:12am
Blue Avocado, a lifestyle brand located in Austin, TX, asked Rightfrog Productions to create two videos to coincide with the launch of their new American Designer Series. This first line has been designed by Ross Bennett, a designer known for his breakout role as a contestant on season 1 of NBC’s popular show, Fashion Star. As a designer, Bennett is known for his classic, versatile and timeless designs. With the launch of the 2013 American Designer Series Men’s Collection from BlueAvocado, Bennett debuts his first collection of eco lifestyle men’s carryall needs.Cinematography, Directing2013
In this final episode, David heads back to all the incredible food that Hong Kong has to offer including a visit to the world's most affordable Michelin Star restaurant, Tim Ho Wan, where he samples the remarkable dim sum that has made them famous. Next, David drops in on Chef Esther Sham’s Ta Pantry, a speakeasy restaurant that has become one of Hong Kong’s coolest hidden treasures. From there, David meets up with Chef Alvin Leung at The Grand Stage for more dim sum and a conversation about traditional versus modern food.
After lunch, David takes a trip back to the Graham Street Market to have tea at Lan Fong Yuen where he learns about the art of pulling tea. He makes a stop at Shun Kee at Typhoon Shelter for some clams, shrimp and the famous Chili Crab and finishes his journey at the 2 Michelin Star restaurant, Tim Lung Heen, high atop the Ritz Carlton Hotel in West Kowloon. The extraordinary food and breath-taking views make this a perfect finale to this wonderful journey though Hong Kong.Cinematography, Directing2013
In this episode, David checks out all that Art Basel has to offer in the city. He visits the Hong Kong Exhibition Center where the largest Art Basel show is taking place. There he gets to see some incredible work including a photo montage by one of his favorite photographers, Nobuyoshi Araki and a giant yellow balloon maze. He visits the Mandarin Oriental Hotel to sample an Art Basel inspired menu from Chef Uwe Opocensky and finally ends up at an art show at the Peninsula Hotel where he sits down with Rainy Chan, the Peninsula’s General Manager, to discuss their role in promoting local Hong Kong artists.Cinematography, Directing2013
Join Chef David Myers (Hinoki & The Bird) on this four-part adventure through Hong Kong's best restaurants, boutiques and the inaugural year of Art Basel Hong Kong.
In this first episode, David jumps right into the culinary landscape of Hong Kong with trips to Kau Kee for their famous Beef Brisket Noodles, Tai Cheong Bakery where he dives into a silky smooth custard tart and Mak's Noodles which are famous for their Won Ton Noodles. David ends the episode at Bo Innovation where he interviews Chef Alvin Leung, the Maverick Chef, about his love of updating of classic Chinese cuisine.Cinematography, Directing2013
The American Lamb Board hired me to direct a series of videos that highlighted lamb ranching in the United States. This first video talks about the history and heritage of American shepherds.Cinematography, Directing2013
A mini-doc I made for The W Hotel in Austin, TX about their new rooftop apiary program.Cinematography, Directing2013
A Culinary Equation is a series that breaks down famous dishes into their most basic components and examines how all the elements come together in the end.
Our first episode takes us to Ramen Tatsu-Ya in Austin, Texas so we can break down traditional Tonkotsu Ramen into it's most basic elements.Cinematography, Directing2013
Top Chef and James Beard Award winning chef Paul Qui takes you inside his East Side King Grackle food truck to plate a couple dishes on their regular disposable plates and then to take that same food and put it on the fancy white plates used in restaurants. Perception plays a big role in how you eat and Paul hopes to show that the food in their food truck is just as good as any restaurant.
Paul cooks two dishes, the Foie Gras Sando and the Uzura Don (Hill Country Quail served over rice).Cinematography, Directing2013
The 3rd entry in my Staff Meals series takes us to Canlis, which has been a Seattle staple for the past 62 years.
Opened in 1950 by Peter Canlis and passed down through the generations, the restaurant is now in the very capable hands of Mark and Brian Canlis, brothers who have worked in the restaurant since they were kids, helping take coats during New Years Eve dinners.
The theme of family runs through every aspect of the restaurant, including the staff meals, which they sometimes call Crew Chow or, very fittingly, Family Meal. “Staff meal is what drives the place”, says Mark. “These people give hours of their lives to this place, you have to feed them and take care of them.”Cinematography, Directing2012
This is the first in a series of short films exploring the staff meals at restaurants around the country.
The first stop is Uchi in Houston, TX where Executive Chef Kaz Edwards and visiting Chef Paul Qui (winner of Top Chef and the James Beard Award) talk about what goes into making the staff meal at the Uchi restaurants and how taking time out to make this meal each day brings a sense of unity and pride to the people who work there.Directing2012
This is a short film I made for Camille Style's website.
Every so often, she interviews a couple about how they like to throw a party and for this installment, she asked me to create a short film about Deana Saukam and Paul Qui.Cinematography, Directing2012