Results for: news gmc seeks screenwriters gmc faith family screenplay competition

Hollywood icon Pamela Anderson and chef and culinary judge Melissa King are kindred spirits in the kitchen. Both have fond childhood memories of learning to cook with family, and both have kept that passion for food and learning new things. Melissa brings her signature style of infusing modern Californian cuisine with Asian flavours and Pamela can’t wait to learn new recipes, explore ingredient combinations and master new techniques. Together, they create the perfect dinner party for Pamela’s family and friends, and Pamela hopes her kids, Brandon and Dylan, and her parents, Barry and Carol, will be impressed with the feast of mushroom congee, Kung Pao snap pea stir-fry, tofu and cabbage-stuffed dumplings with a delectable dipping sauce, the lightest and crunchiest salt and pepper vegetable tempura, and a decadent and uniquely tropical coconut and yuzu olive oil cake. No leftovers in sight!

Chef, restaurateur and champion of authentic Mexican cuisine, Claudette Zepeda joins Hollywood icon Pamela Anderson for a culinary journey through some classic recipes. Claudette is known for her fierce and creative style in the kitchen and she and Pamela share their love of cooking, family, fresh ingredients and never shying away from a challenge. Claudette teaches Pamela how to make blue corn masa tortillas from scratch, braised chard and mole tamales, potato and pea stuffed tetelas and a sweet corn cream custard with figs and almond crumble. Celebrating family recipes and the women in their lives, Pamela and Claudette share their Mexican feast with Pamela’s mother, Carol, and her son’s girlfriends, Lily and Paula.

Pamela invites chef and best-selling cookbook author, Andy Baraghani to join her to prepare a fresh, flavourful and approachable meal for a casual, al fresco dinner party with family and friends. Pamela learns all the tips for making charred eggplant with tahini sauce, a robust pasta dish with pistachio pesto, a crunchy and tangy fennel salad and a delicious new twist on olive oil cake.

Award-winning Chef, Restaurateur and cookbook author, Gregory Gourdet, arrives at Pamela’s kitchen to help her cook up a Haitian-inspired meal to impress her family and friends at a special dinner party. Eager to learn something new, Pamela embraces exciting spice blends with Gregory’s signature jerk cauliflower recipe and raids the bounty of her garden to make Legim, a savoury vegetable stew that is the ultimate Haitian comfort food. The menu is balanced with a sweet and vibrant watermelon salad, decadent coconut cream corn, and Pamela’s biggest challenge-her first pineapple upside down cake topped with to-die-for cashew vanilla ice cream.

Acclaimed Chef, restaurateur and entrepreneur Gabe Kennedy joins Hollywood Icon Pamela Anderson in her kitchen on Vancouver Island, B.C. to share their passion for adventurous, delicious, soil-to-table cuisine. Together, they’ve created a unique menu for a special picnic with Pamela’s family and friends that includes the main attraction, a jaw-dropping lion’s mane mushroom sandwich topped with a vibrant and crunchy cabbage, apple slaw and Gabe teaches Pamela the art of the galette-a free form pie-with delectable, sweet pear and savoury tomato options.

What happens when two icons get together to cook a meal? Magic! Hollywood icon Pamela Anderson and Culinary superstar, chef and cookbook author, Nancy Silverton cook up an amazing meal together, elevating vegetables to showstopper status to serve at a dinner party for Pamela’s family and friends. Pamela wants to learn from the best, and Nancy does not disappoint, creating a menu of new and delicious recipes for Pamela to make her own. Roasted cabbage with a caraway, Dijon vinaigrette, cauliflower with raisins and capers, a vibrant twist on panzanella salad and Nancy’s famous “Fettunta”—elevated garlic bread– make up the flavourful, elegant and approachable menu.

Pamela Anderson loves to cook and entertain, and nothing says summer like a backyard BBQ, but usual barbecue fare is not very vegetable forward, so she’s invited acclaimed chef, author and food scientist, David Zilber, to help her take a vegan BBQ menu from humdrum to yum. Known as the “fermentation guy,” Pamela soaks up all of David’s tips and tricks and together, they plan an extraordinary summer BBQ with all the dishes having some level of fermentation by adding fungi, mold or microbes all in the most delicious, transformative and purposeful ways. On the menu, quinoa tempeh burgers that David guarantees will change Pamela’s mind about veggie burgers, David’s famous pickles to rival all pickles, hot sauce from fermented peppers, corn on the cob with smoked olive oil and a refreshing watermelon granita with preserved lime to create a flavourful, simple, yet elevated BBQ for Pamela’s family and friends.