The co-owner Andrea Anthony of The Lobster Roll AKA Lunch is filming Season 2 of a cooking show for PBS.
Season 1 of "Eat, Drink, and Bake with Andrea" airs currently on We Cook TV. Season two will air mid-June to early July on PBS and June 5 on all other outlets, Anthony said.
It is a "how-to" food show, says the affable Anthony, whose effervescent style and step-by-step cooking instruction is appealing and likely to draw a wide audience.
Hers is a "how to" food show, with "no competitions or throwdowns," explained Anthony.
The taping of season two is underway in Anthony's kitchen in the Hamptons.
PBS producers viewed season one and wanted the show on the Network, Anthony said.
"It was a show that took on a life of its own. I wanted to provide simple, step by step recipes using high-quality ingredients. I felt it was important to cover a variety of cuisine spanning different ethnic recipes, in addition, vegetarian recipes, gluten-free, desserts, cocktails, and breakfast as well. I wanted there to be something for everyone," Anthony said.
While Anthony is not paid to appear on season one her show was sponsored by The Lobster Roll. Season two will air on PBS and various On Demand outlets, she said.
Sponsors include Dicarlo Food Distributors, Sysco Long Island Food Distributors, Colavita, Montaukila, Mama Lombardi’s, Fitvine Wine, Tera Medi Olive Oil, and Veetee Rice, among others.
Anthony learned to cook as a teenager growing up in Levittown. "When I was 15, my Mother suffered a heart attack and although she survived, she was unable to cook while recovering. I grew up fast and learned to cook for the two of us.
"After her recovery, she returned to work and Andrea continued to cook meals. "What started as a chore, became a passion. Cooking brings me intrinsic joy. My favorite moments are cooking for my family and friends. It’s extremely grounding," said the mother of three grown children.
Although the cooking show will feature Anthony's own recipes, season one had her cooking some of the ones made in The Lobster Roll.
"We've been making this recipe for 50 years," she says on one of the segment's on which Anthony makes a lobster salad.
"It's all about two things: simplicity and top quality ingredients," Anthony said on the show, as she chops and dices celery and breaks up pieces lobster tail, claw and knuckles meat into bite-size pieces, then adds mayonnaise and serves the salad cold on two buttered rolls.
"It takes 10 pounds of lobster to yield two pounds of meat for your rolls," she tells viewers. The segment also features Anthony's recipe for Clams Casino with history— "They started in Narragansett, R.I., in the early 1900s at a historic casino."— and her frozen Key lime pie recipe.
Season 2 features a segment with Chef Ken Arnone, who is a National and Global certified Master Chef. He is also the Corporate Chef for Colavita for over 20 years. He prepares “Raw Artichoke Salad with fennel and shaved Reggiano Parmesan Cheese.
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