Regal Fare is a new cooking show coming to TV this fall. Our program is a New American cooking show that is heavily influenced by rustic Italian cooking and is dedicated to supporting local farms and using sustainable ingredients. In each episode, we will demonstrate how professional chefs execute modern techniques that are simple enough for any home cook to master.
Regal Fare's philosophy is that creating refined cuisine doesn't have to be difficutlt, it's about showcasing fresh and delicious products from local fishermen, farmers, foragers, bakers, cheese makers and other artisans in the Hudson Valley area. A community of specialty item providers is what creates the simple and elegant cuisine we will share on Regal Fare.
I am Ian Brahmstedt, a Vermont native, who was raised in my parents' restaurant and has worked under many great chefs including Tom Colicchio, Marco Canora and Traci Des Jardins. Growing up in my parents' restaurant, the Chez Moustache in Jeffersonville, Vermont, I always knew that there was something electric about a busy restaurant, something I was very attracted to.
When the time came for me to make a desicion about my career path, going to the New England Culinary Institute, where my mother worked, was the obvious decision. After studying the culinary arts in Vermont I knew that there was more to learn so I moved to San Francisco, California where some of the best wineries in Napa Valley, the French Laundry, and Chez Panisse were just a short drive away. In San Francisco I worked for Traci Des Jardins at Jardinière, where I was exposed to a plethora of fine California produce and sea fruits from the Pacific.
After several years in California, it was time to come back to the East coast, to New York City. Once I was here in New York, it became very obvious who the big chefs in town were, Daniel Boulud and Mario Batali both had began accumulating Michelin stars, but after a meal at Craft one evening about a month after I had been here, I knew that Tom Colicchio had the bold rustic flavors that I associated with great cooking. And I went to work at Craft, where I learned all the stations and began to develop relationships with the farmers and specialty purveyors that the best chefs in New York kept secret from the masses. From there I went on to become the Sous Chef at Hearth restaurant in the East Village where I learned how to make Marco Canora's rustic Tuscan classics like his braised rabbit with olives and his Cresta di Gallo with pork ragu and ricotta. Now after all these years in some of the best kitchens in the country I have developed my own style of cooking that I want to share with the world.
Regal Fare is just a few months away from its first broadcast, and we are diligently searching for corporate sponsorship to help fund our production. We hope to work with companies that share our passion for sourcing local, sustainable and wherever possible organic ingredients. We are currently discussing sponsorship relations with several Hudson Valley artisans, but still the search continues. We are hoping to have the majority of our sponsorship secured by late July. The remaining cost of filming is right around $24,000, and we need your help to reach our goal and complete the filming on time.
I was recently featured on Business Profiles with Mickey Burns where I discussed my career and how it has led to the production of Regal Fare.
You can visit the Regal Fare website. You can also watch me battle in Kitchen Stadium on Iron Chef America, with Franklin Becker and Jose Garces.
This goal will cover some of the very basic filming costs including, studio time, recipe ingredients and some of the basic editing.
The post production costs are quite large and the cost of editing through hours of video with techinical equipment and adding closed captioning are also rather substantial.
With this pledge you will be listed on the supporters' page of our website and we will give you a "thank you shout out" via our social media accounts.
Seal the deal. Are you planning a special night where you want to have guests over for dinner whom you really need to impress? Are you planning to propose or celebrate an anniversary with an extra special three course, candlelight dinner? Do you want to make your next Valentine’s Day extra special? I will come to your house and cook an all inclusive 5 star meal for you and up to five other people. New York or Metro area only.
You can launch or donate to crowdfunding campaigns from anywhere in the world
You can crowdsource your creative needs including graphic design, photography, music, video and fashion
You can find brand integration/product placement deals in film, online videos and television
You can buy or sell licences to creative digital assets
You can find or post creative job openings
Find out more about crowdsourcing and crowdfunding via the Crowdzu Marketplace.