The Perennial Plate

Many restaurant cooks have had the thought:  I just want to cook for a dozen people, four nights a week, making the food I love and then take off during the winter.  That is the dream.  And that is what Bryan did.  He converted the bottom floor of his house into a “restaurant”.  It’s only a restaurant in quotes because the kitchen is just like any home kitchen — and besides having more rustic pottery and glassware than I own (and a couple extra tables), it is pretty similar to my ho...

When we reached out to Charles Purdy (Nova Scotia oyster fisherman and the subject of our latest film), it took him a day to respond via email with a yes.  When we spent the day with him, he never looked at a phone or a computer.   He wasn’t against email and technology, but he was more interested in being present.  He was always engaged, smiling, working, happy. As we release a film about this remarkable man (and as is the case with so many of the films we make), we are hoping to find a...

Our process of filmmaking has changed a lot over the past 170+ films. We began with a very rustic and real approach to cooking and farming, it then evolved into vignettes about people and culture where we observed a character for a couple days and put together a piece that celebrated their life. While we still practice both those styles, we do get bored with them (the style not the stories) and so we try to make things fun and different - both for our audience and for ourselves. Our latest is an...