Published - February 8, 2017
Chef Stellino: My favorite was Tortellini alla Panna because it was quite a festive dish of my youth. Furthermore being a true “ Northern” dish it was only served for special occasions, in spite of the fact it was readily available. My father was a stickler for Sicilian Food and my mom, a northerner herself, loved cooking southern food, and she was very good at it!
Published - February 8, 2017
Chef Stellino: By the time the director yells “cut” after the final plating scene, the food disappears as fast as ice melting in the Sahara desert, only we call it : “A Stellino-induced feeding frenzy!”
Published - February 8, 2017
Chef Stellino: Stressful, exhausting, rewarding and I am always sad when we finish. For a few hours, time seems to stand still and there is such an incredible, connection with all the members of our crew that we move in unison like a professional football team at the super bowl. Being part of a team is a most rewarding experience, leading that team to greatness is an ambition of mine with every step I take. You cannot be telling people how great you are and expect their respect. You lead by example by stepping into every challenging situation as the
Published - February 8, 2017
Chef Stellino: Pasta with Shrimp Amatriciana is my favorite of this episode. It represents a great commingling of ideas and an unusual combination of pork and shellfish, which yields a most delicious outcome. Furthermore I take great pains in making sure that our viewers come along for this fantastic ride feeling inspired, unafraid and full of enthusiasm!!
Published - February 8, 2017
Chef Stellino: “Cooking is just a hobby that people do to drink wine.” This is not how I feel. Cooking to me is like painting, or sculpting, I cook not because I have to eat but because cooking frees my soul and it makes me feel alive!!
Published - February 8, 2017
Chef Stellino: This was the most difficult part of our production. Our cats are house cats, and have never gone outside. In the part of California where I live there are a lot of wild animals, in spite of our proximity to the big city, we have skunks, coyotes, deer, bears, and lions. My kittens would not last an hour outside. So we have them securely locked in our master bedroom during our filming.
Published - February 8, 2017
Chef Stellino: This year I was solely responsible for a lot of mistakes. I chased so many ideas and most of them proved to be just wrong, in some cases it was devastating because there were so many redoes, just to get the perfect lighting, the perfect imagery and the perfect color we were all so totally focused, our nerves were on edge sometimes. I have been known to be particularly driven and tense at times, “Gladiator” is one of the nicknames I have heard mentioned about me. On some particularly disastrous days, tensions were very high and in some case
Published - February 8, 2017
Chef Stellino: My Father’s fish soup was a tremendously difficult segment to film. I wanted to capture a poetic imagery of one of the first dishes I cooked with my dad when I was just a little boy. At one point I almost went into a trance and continued my filmed performance as if I was a kid, with my dad next to me, saying: “Bravo Nicola, cosi’ si fa! (Good Nick this is how you do it!)”I found myself overwhelmed with emotion, which came over me like a river in full. I don’t know, maybe I am crazy but I felt
Published - February 8, 2017
Chef Stellino: Everything that could have possibly gone wrong in the making of the Pannacotta did, as a matter of fact it took us the best part of the next day to complete that segment. With every retake we did, we ate the Chocolate Pannacotta we had used before. To make a long story short we went through some 10 pieces in just the first day, and by the next day I was in need of some sartorial services so that I could fit in my pants again.
Published - February 8, 2017
On the next Insight: Award winning guidance from two Fayetteville Manlius counselors. We discuss what the secret is to preparing this next generation of young adults for today’s job market. Watch Friday at 9 p.m. on WCNY
Published - February 8, 2017
Over the next 6 months, you will come face to face with people making impossible choices. You will see the differences and similarities between poverty in the inner city and on the farm. And as we dive deeper into the topic, we will show you how poverty isn’t always about money – sometimes it’s also about access to information.
Published - February 8, 2017
While there are plenty of issues that divide us as the presidential election shows, a tour through the chapters of New York’s history proves there is also much that brings us together. We look at Civil Rights, labor rights, women’s rights, abolition and more on this special presentation of Connect: NY – What Unites Us.
Published - February 8, 2017
Every 20 years, the state constitution sets a statewide referendum on whether to convene a constitutional convention. The next vote arrives November 7, 2017. Through 2016 and into 2017, WCNY will develop a campaign of content exploring this important expectation of the electorate, including a series of six episodes of Connect: NY so that voters are able to make an informed decision.
Published - February 8, 2017
Forever Wild: Would a state constitutional convention strengthen or weaken this constitutional provision? We visit a ghost town in the Adirondack and a rustic hunting lodge along the Hudson in search of answers. Then experts and stakeholders weigh in on one of the most contentious provisions in our state’s constitution. It’s next on Connect NY.
Published - February 8, 2017
Episode 109 introduces the impact a Constitutional Convention in New York could have on the state’s legal system. Joining host Susan Arbetter for the conversation are: Syracuse Mayor Stephanie Miner Soffiyah Elijah, Executive Director, Correctional Association Dr. Peter Galie, Professor Emeritus, Canisius College John J. Warren, Executive Director, Central New York Services, Inc.
