Dave Morris » ryan parrott

Open Flame: Surf and Turf

davemorris — Wed, 25 May 2011 19:46:31 +0000

Here’s the latest episode, and the second, in our Open Flame series featuring Dave Cathey as host of a local grilling showcase.

We tape at the American Propane Cabana, which if you haven’t been there, you should. And you should be very jealous. High-end grills under a cabana with a flat screen.

What more does a guy need?

So we shot this a couple weeks ago. The first episode had three chefs. This time we added two more guys at the grills and additional segments with Jim Grigsby, owner at American Propane.

Chefs included Ryan Parrott from Iguana Grill and Table One, DeLancey Miller who supplied the fish, Kevin Lee from downtown’s Burger Rush (he’s looking to expand into other areas, stay tuned) and Luke Fry from A Good Egg Dining and Republic Gastropub.

We shot this with two Canon 7D cameras, but also added some entertainment features during the taping. We used component cables from a JVC cam to Jim’s flat screen so those attending (about 30-40) could watch up close from their seats. We also used our wireless mics in our PA system for additional sound. The highway is right next to American Propane, although Luke Fry doesn’t have a problem cutting over that noise.

Needless to say, the food was amazing. Great grilling action by all. We have four more episodes to go, one each month of the summer.

Open Flame: Essays on a grilled chicken

davemorris — Thu, 21 Apr 2011 15:31:53 +0000

One of our new productions is called Open Flame. Dave Cathey calls it “open mic night” for local chefs. To kick off the event, and there are six total planned at American Propane,

Cathey invited Ryan Parrott from Iguana Grill and Luke Fry from Good Egg Dining Group to step up to the mic/grill. I think Mark Ridener from Good Egg’s Cheever’s Cafe originally was to man the AGE grill but had a scheduling conflict. Enter Chef Fry, who leads the Republic Gastropub kitchen efforts.

David Jones and I shot the event last Thursday. No shortage of smoke in the awesome cabana at American Propane. Whether we violated any burn ban ordinances, I don’t know, but the crowd of around 50 people enjoyed the fine grilling put on by these three.

J.D. Merryweather from COOP Ale Works provided Native Amber and Horny Toad beer. I mean, a man needs something cold and refreshing to wash down wings, right?

Some things are just understood.

Great event. Took a week for my gear to air out. Clothes needed a couple rounds in the washing machine.

As per our usual, Jones and I shot with two Canon 7D cameras, matching the audio with a Zoom H4N. Jones went hand held with his shooting, using the camera strap as a third point of contact. I stayed with the tripod.

And below is an outtake that didn’t make the final product. Dave Cathey and Luke Fry are suspiciously behind Ryan Parrott, trying to light the grill. Judging by the ensuing fireball, they figured it out.

Funeral for Taco Tuesday

davemorris — Thu, 12 Aug 2010 05:02:09 +0000

Seriously, I’ve lost my mind. I shot the above video in the 100+ heat on a parking lot at Iguana Mexican Grill. I was soaked. Smelled awesome too.

Congrats to my friend Ryan Parrott for all his success and for turning a weird break into a good one.

Iguana Grill celebrates two years, looks ahead

davemorris — Tue, 06 Jul 2010 20:12:19 +0000

Didn’t really mean for this to become a 10 minute video. But it’s the Internet, right?

We’ve done a few videos and stories about Iguana Mexican Grill on 9th Street in Oklahoma City. Last week was the 2 year anniversary of the successful “taco stand.” I caught up with two of the three partners, Chef Ryan Parrott and Robert Painter, to talk about the first two years, the growth of the area and what’s next.

Fried chicken and champagne, anyone?

It rained on my topless Jeep during this interview on Friday evening. But it’s always entertaining talking with the Iguana crew. Good people. Good food. Glad to see growth around Oklahoma City. Anywhere. Not just on 9th Street where Iguana anchors a food row including Sara Sara Cupcakes and Pachinko Parlor.

And Jeeps are made for the elements.

My band played a high school prom, Heritage Hall, I think, last spring at the Iguana Grill. Some of the spread for the kids included tacos. This was before Taco Tuesday was introduced. At 1 am or 2 am or whenever we finished playing, Parrott told us to help ourselves to the remaining food. Never have tacos of any size tasted so good.

Congrats to Ryan, Robert and Steve Mason. And to all of us who have made friends with them, and others we have met while dining at Iguana.

Food, more food and weather

davemorris — Tue, 05 Jan 2010 22:52:07 +0000

Shot the latest four segments in our Gourmet Grille at Buy For Less series to begin the day. Sean (Sean Cummings’ Irish Restaurant and Pub) and Cathy (Vito’s Ristorante) Cummings were in rare form this morning. They cheffed up two soups, some scallops and a pepper crusted steak.

Caught up with the Food Dude, The Oklahoman’s food editor, Dave Cathey for lunch. Cathey and I discussed some of our upcoming video series, the Lunch Birds, Try This! and a Chef’s Table concept. We were joined at Rococo Restaurant & Fine Wine by owner/chef Bruce Rinehart, Iguana Grill owner/chef Ryan Parrott and Kristy Klockhart. I recommend the Rococo’s Gangster Sausage Grinder. I’d also recommend a pair of Rinehart’s always flashy pants. Next time you’re there, see for yourself.

Back at OPUBCO Studios, I interviewed the National Weather Service’s Rick Smith via Skype this afternoon. Rick is the warning coordination meteorologist with the National Weather Service’s Norman Forecast office. It’s going to get cold. We will do more interviews throughout the winter and spring, including tomorrow morning for an update.

Taco Tuesday

davemorris — Tue, 08 Dec 2009 15:09:23 +0000

Ryan Parrott, chef/owner of Iguana Grill, sat down a couple weeks ago with us. In fact, it was the same night we shot the interviews for the upcoming Skirvin video with Steve Lackmeyer and Jack Money.

Tanner Herriott and Dave Cathey handled the interview with Parrott. Tanner used the Canon 7D and a Zoom audio recorder. Great images, audio sounded great too considering it was only the onboard Zoom mic, stereo setting. Notice the “Top Chef” type shooting of the food and the rich colors.

And the funky music.

Rick Bayless advances to Top Chef Masters finals

davemorris — Thu, 13 Aug 2009 14:14:42 +0000

I’ve watched Top Chef since season two. Not afraid to admit that. The production quality is quick and entertaining. The chefs themselves are usually interesting. I like that Top Chef keeps the focus on the food and the dramas between the chefs in the kitchen – instead of the bedroom like a lot of reality shows.

Top Chef Masters to me isn’t quite as entertaining, but Rick Bayless has been fun to watch. Bayless is an OKC native who specializes in Mexican cooking and is a big dog with two restaurants in Chicago.

Wednesday night, Bayless advanced to the Top Chef Masters finals which will be August 19 on Bravo at 9:15 pm.

I did a debrief with The Oklahoman’s Food Editor Dave Cathey, aka The Food Dude, aka @thefooddood. Cathey says the “Vegas favorite” would be Hubert Keller, a French chef.

Our friend Ryan Parrott, owner and chef at Iguana Grill in downtown OKC, will host a watch party on Wednesday. We are planning some live coverage and video from the scene. Cathey says Bayless has agreed to call in after the show.

Behind the scenes at Table One

davemorris — Wed, 13 May 2009 18:40:16 +0000

As promised last week, here’s a quick video with Ryan Parrott and Jonathon Stranger from Table One. Tanner Herriott shot last week’s interview with Dave Cathey, pointing the bright light and the Canon lens at Ryan and Jonathon.

I stood around.

Actually I did shoot some roving video with a Sony HVR-A1U. Here is a quick edit of Ryan and Jonathon talking Table One.

Tanner’s full edit of our April 17 dining experience mixed with last week’s interview will be online May 20, also commonly known as next Wednesday.

Dave Cathey’s story will be online at NewsOK.com and in print in The Oklahoman on the same day.