What happens when you get some of the best minds in music, film, and food access to their own web TV show? That’s what the Reserve Channel is willing to find out. Hosted on YouTube, the Reserve Channel is a web-based destination for original programming, and the fall line-up includes three new original series. One of which, we’re pleased to say, you can check out exclusively on BlackBook: Hooked Up with Tom Colicchio. Hooked Up is the first show to feature the beloved Top Chef judge and celebrity chef in a completely new element: on a boat, accompanied by one of his famous friends.
In the premiere episode below, Colicchio is joined by fellow chef Eddie Huang. The duo go out into the open waters to fish for shark and shoot the shit—and unlike Bravo, Reserve Channel gives the pair an uncensored platform. ("Rachel Ray or Paula Deen?" Huang asks. "I’m an ass-man. I’m going with Paula Deen.). Check out the episode below!
All summer long, The Westway has been pairing food, music, and a club vibe with their pop up chef series. Today, starting at 11pm and going until all the food and booze runs out, the quaint restaurant features the DUMBO restaurant, Vinegar Hill House. From there, executive chef, Brian Leth plans to kick off the event with fish filets topped with tarter sauce and ice berg lettuce on a potato bun. He will also be serving a dangerous tater tot poutine as DJ Audra and Dawn spins beats.
As to why they partnered up with Westway to cook some club food, Leth said, "It’s just a fun opportunity to cook some food in Manhattan and engage in my inner stoner person for some late-night eats.”
Past series featured Baohaus’ owner and chef Eddie Huang with DJs Chris Holms and Nancy Whang, and Pok Pok’s Andy Ricker spinning Thai food while DJ The Knocks served up the music. Coming up expect to eat and dance with Carlo Mirarchi of Roberta‘s andBlanca and Preston Madson of Isa, and rapper, Action Bronson.
"Our chef pop up collaborations at Westway was inspired by a party I had gone to in Berlin that was known for a burger they served at the end of the night,” said Carlos Quirarte, co-owner of the club.“Basically you paid at the beginning of the night and were given a ticket that was redeemable for a burger if you made it till the end which I did and it was delicious.”