The video is here. Please enjoy, and let me know what you think.
Making the video was a fascinating process. I’m always intrigued with how things work and am often more captivated by the behind-the-scenes operation than the front-stage production. I’ve done a bit of video editing myself for business purposes, and had a vague idea of how four hours of filming and recording would be condensed into three minutes of published content. Nonetheless…wow.
People’s attention is the scarcest resource these days. It takes a great deal of discernment and focus to zero in on “the message” and ensure its essence is conveyed with an economy that delivers a punch. I can’t thank Nick and his team at Lines and Light Productions enough. Not only did they produce a video that left me speechless, they were intensely engaged while remaining calm and humorous throughout. An absolute pleasure to work with. Thank you guys!
I’ve added the video link to the last post, updated some of the content and added links to the recipes.
As promised, here is the menu with the wine pairings and links to the recipes:
I’ve put an asterisk beside the recipes I used from At Home at Highclere by the Countess of Carnarvon.
Pastry Cups filled with Sour Cream and Caviar accompanied pre-dinner cocktails of Cliveden ‘66 and Penicillin.
Celeriac Soup Garnished with Duck Confit (2014 Raimbault Sancerre)
Crab Cake on a bed of Petit Pea Risotto* (2015 Saint Romain French Burgundy)
Lime Sorbet
Rack of Lamb* with Roasted Vegetables in Parmesan Baskets* (2005 Gerard Depardieu Haut Medoc)
Better Than Crack Brownie Parfaits (Charles Mignon Brut Reserve Champagne)
And the submission is in to Highclere Castle (!!!) I fired off the email this morning, after sending myself the email to ensure the pictures came through, and double checking the links about 25,000 times. It’s an odd feeling, sending your baby off into cyberspace. Now we await the announcement of the winner on March 31.
Back to the workaday world now! Thanks everyone for your continued interest in our journey as we navigated the perils of contest submission. I will let you know as soon as I know anything!
Have a great rest of the week, everyone.
I’m sharing this post with Between Naps on the Porch.
The video is wonderful. Not only the visuals but the commentary as well. The food looks delicious, the guests suitably fabulous and it is evident that everyone is having a glorious time. Standards of formal dinners at Highclere met and exceeded! Great good luck to you in the contest, Helen. Cheers.
I was just responding to your other comment – at least, I think it was you! đŸ™‚
Thank you for your very kind words. The videographers were splendid, and we thank Shannon for the recommendation. They were involved, fun to work with and very good humoured.
Fingers crossed! We find out in a month or so…
Ms. Kain,
I just viewed your video for the third time. A true feast for the eyes. The theme, HIghclear’s role in Canadian history, and your accompanying narration was a perfect and thoughtful way to tie the Carnarvons firmly to your celebration.
It was a nice touch to have your goldens fill in for Carson to assist you in greeting your guests.
All the food looked delectable, all the men dashing, all the women fascinating and the table, well what is there to say?
Your period appropriate dress beautifully suited you . Never was there a more chic chef or dish washer. You certainly took on a lot. Kudos to you for a job so elegantly done.
It has given me real pleasure to follow along with your preparations and to vicariously attend the festivities
Thank you so much for sharing this special evening.
Elizabeth Speicher
I’m so glad you enjoyed it, Elizabeth!
The golden were thrilled to be included, and really didn’t understand why they were not given seats at table. To them it seemed only fair, given that Teddy, Penny and ‘Gustus were filling in for Shannon’s absent husband Matt, who was ice-fishing and unable to attend. One (or all of them) would have been happy to take his place and consume his portion.
Thank you so much for all your kind words. My children joke that they rarely see me without an apron on, as it seems that I’m always either cooking or washing something up. I had to be very conscious of undoing the strap on the apron to remove it between preparing courses, rather than yanking it over my head as is my wont.
I’m relieved we were able to pull it off and a bit sad that the process is over, all at the same time.
Back to regular table settings tomorrow!
Best,
Helen
So fun to see the video. It seemed to capture so much in such a short time, the food, the dishes, the people and even some of the cleanup. Really terrific. I think that you had an excellent party. I imagine that the waiting will seem like an eternity.
The videographers really did capture a lot in very little time, didn’t they? I think that’s the essence of good editing. I know at my age everyone looks young, but they really were!! Astonishingly competent, too.
We did have a wonderful time. Everyone was very animated (and not just because they were lubricated!).
Bravo! No kidding…the video is first class in every sense of the term!!! I am so excited for you!!!!
Thank you so much, Alycia! We had a blast, as you can imagine. It was fascinating to work with the videographers, too, and understand how the whole process worked.