Jorge Castillo: Way back in February 2002 we were contacted by a producer for "Keith Famie's Adventures" on the Food Network: "Could you show Keith and his television crew some of the Cuban side of Miami?"
Glenn Lindgren: And most importantly, "Could you prepare a real Cuban dinner for Keith?"
Jorge : As the most dedicated promoters of Cuban food in the United States, how could we refuse?"
Glenn Lindgren: We met with Keith and crew at Raúl's house on a sunny Sunday in Miami.
Raúl Musibay: We took everyone through a short tour of Little Havana and Domino park.
Jorge Castillo: Then it was on to the local Sedanos for a shopping expedition.
Glenn Lindgren: Once we purchased our supplies, we went back to Jorge's house to prepare the dinner. Everything was filmed by the television crew
"We made everything in front of the Food TV cameras except for the frijoles negros, which had to be started that morning," Jorge adds.
We haven't been able to pre-screen the show and we really don't know what to expect. But we're going to stick our necks out and invite everyone to watch our first television appearance.
Raúl Musibay: Just remember that the television cameras add 20 or 30 pounds to your weight . We really aren't that fat.
Glenn Lindgren: Famie's misadventure with cooking rice on the show made him one of the more famous (or infamous) contestants. In fact, that disaster with the rice eventually resulted in a cookbook: "Yes I Can Cook Rice and So Can You!"
Raúl Musibay: Famie is a professionally trained chef with years of experience in the restaurant business.
Jorge Castillo: In November 2001, his talent in the kitchen and his popularity on Survivor earned him a spot on the Food Network lineup with "Keith Famie's Adventures."
Glenn Lindgren: The first show was an hour-long special filmed on location in Africa. A new cookbook, "Keith Famie's Adventures in Cooking" was released as a companion to the show.
The three guys, brothers-in-law Raúl Musibay, Glenn Lindgren, and Jorge Castillo, are in love with all things Cuban, and collectively they've spent years tasting, cooking, and refining the techniques of the Cuban kitchen."
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