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Gidea Park

Gidea Park is a neighbourhood in Romford in the London Borough of Havering, England. Predominantly affluent and residential, it was known as Romford Garden Suburb. Gidea Park is south-west of the Gallows Corner junction where the A127 and A118 roads meet, it is 15 miles north-east of Charing Cross. Romford town centre is to the south-west of Gidea Park. Thomas Cooke, a Yorkshireman who became London Mayor in 1462, was granted a Royal Charter for Royal Liberty of Havering-atte-Bower, which enabled him to build a country house, which he named "Geddy Hall"; the word "geddy" was so named after its livestock. The house remained unfinished for at least a century, because of his numerous incarcerations within the Tower of London for High Treason. Upon his death in 1478, the estate was passed down through the Cooke family and to his great-grandson, Anthony Cooke, a tutor for Edward VI. After a brief period abroad, Anthony returned to Havering-atte-Bower and completed the building of Geddy Hall, which became Gidea Hall.

In 1657, the hall and its grounds were sold to Richard Emes, a local businessman, for £9,000. Upon the Restoration, the estate was bought back by the Crown and passed through the ownerships of various nobilities, before being sold through public auction, shortly before the Coronation of Queen Victoria. Romford Garden Suburb was constructed in 1910–11 on the Gidea Hall and Balgores estates as an exhibition of town planning. Small cottages and houses were designed by more than 100 architects, many of them of considerable reputation. A competition was held to select the best town planning scheme for the suburb; the project, including a new railway station on the Great Eastern Main Line out of London, was promoted by a company founded by three Liberal Members of Parliament who had links with the Hampstead Garden Suburb development: Herbert Raphael, John Tudor Walters and Charles McCurdy. Known as the exhibition houses, set in their garden suburb, the houses are fine examples of the domestic architecture of their time.

Several of them are now listed buildings. Further houses of contemporary flat-roofed design, were built in 1934–35 in Heath Drive, Brook Road, Eastern Avenue for a Modern Homes Exhibition. One such house by Berthold Lubetkin's Tecton Group architectural group was the special responsibility of Francis Skinner and is now Grade II listed; the area was provided with a parish church in the form of St Michael's Church, Gidea Park in 1931. The Royal Liberty School in Upper Brentwood Road was the first school in Britain to install an electronic computer, in 1965. Romford Hockey Club is based in Gidea Park, it is the location of Gidea Park Lawn Tennis Club, Romford Golf Club, two public parks: Lodge Farm Park and Raphael Park. There are a number of pubs, restaurants and a library. Essex County Cricket Club played first-class cricket at the Gidea Park Sports Ground between 1950 and 1968. Gidea Park railway station in Travelcard zone 6 is on the Great Eastern Main Line, with stopping services running between London Liverpool Street and Shenfield.

In the future, Gidea Park will be served by Crossrail, linking it to additional stations in central London as well as Heathrow Airport and Reading. Romford railway station is close and is on the Great Eastern Main Line and sees additional express and stopping services to and from Liverpool Street. A number of London Buses routes run through Gidea Park towards Romford, Lakeside Shopping Centre, Harold Hill, Harold Wood, Gallows Corner and Brentwood. Maps and aerial photos Romford Garden Suburb

Mako: The Jaws of Death

Mako: The Jaws of Death is a 1976 thriller film directed by William Grefe. The film is about a brooding loner who accidentally learns that he has a telepathic and emotional connection with sharks, he rebukes society and sets out to protect sharks from people. The film was shot on location in Key West, Florida; this film is one of the first in the wave of films that sought to capitalize on the popularity of the feature film, Jaws. Mako: The Jaws of Death, with its sympathetic portrayal of sharks as the real "victims" of human exploitation, is notable in the maritime horror genre for having depicted the sharks as the heroes and man as the villain. Sonny Stein, learns while working as a marine salvager in the Philippine Islands, that he has a connection with Mako sharks, he is given a medallion by a Filipino shaman. Having become alienated from society, Stein lives alone in a small stilt house offshore of Key West, Florida, he develops an ability to telepathically communicate with sharks. He sets out to destroy anybody who harms sharks.

People enter into his strange world to exploit his abilities and his closeness with his shark "friends". They include an unethical shark research scientist and a morbidly obese strip club owner who wants to use a shark in his dancers' acts. Stein uses the sharks to get revenge on anybody he considers a threat, he loses the medallion and is himself killed by the sharks. Mako: The Jaws of Death on IMDb Mako: The Jaws of Death at the TCM Movie Database

Cesare Casella

Cesare Casella (born March 1, 1960 in Lucca, Italy is an acclaimed New York chef and restaurateur known for the ever-present rosemary sprouting from his shirt pocket. His Tuscan roots have guided him through a career that celebrates simplicity and quality of ingredients, he was the man behind celebrated New York restaurants such as Maremma in the 2000s. These days, Chef Casella acts as Chief of the Department of Nourishment Arts at the Center for Discovery nestled in the Catskills, as Dean of Italian Studies at the International Culinary Center, he operates his own salumi company, Casella's Salumi, where he makes prosciutto from heritage breed pigs, true to the classic Italian recipes and flavors of his childhood in Tuscany. He has written several books including True Tuscan and The Fundamental Techniques of Italian Cooking, most Feeding the Heart. Casella learned the trade at Vipore, the trattoria owned by his parents and Pietro, outside of Lucca, Italy. At age 14, Casella enrolled in the Culinary Institute Ferdinando Martini, in Montecatini, against his parents' wishes.

After graduating, he worked in his parents' trattoria in an effort to transform Vipore from a local favorite into both a regional and international destination. He began developing herbal cuisine, including a garden with over 40 types of aromatic herbs, updating traditional Italian recipes. By 1991, Casella had earned Vipore a Michelin Guide star and a reputation that attracted clients including Henry Kissinger and Tom Cruise. Casella now lives with his daughter in New York City. Casella arrived in New York City in the early 1990s, with the goal of introducing Tuscan style cooking to the American public, his early career included being Executive Chef of Coco Pazzo in New York City in 1993. Soon afterwards, he launched Il Toscanaccio, he opened his first solo New York restaurant, Beppe, in honor of his grandfather, Giuseppe Polidori in March 2001. Beppe earned critical praise and commercial success for its Tuscan cuisine. Casella's previous endeavors include the Italian restaurant Maremma, located in Manhattan's West Village, which opened in 2005.

New York Magazine named Maremma one of the Top 5 Best New Restaurants in New York City in 2006. At the end of its first year, Maremma received three stars from Forbes magazine, naming it one of the best restaurants in the country. Casella's lamb meatballs held the Number One spot in New York Magazine's Best Meatballs in New York City. Maremma closed within three years due to poor location, he launched Casella's Salumi, which distributes products nationally. Growing up in Tuscany, one of Casella's jobs was helping make the country-cured meats his family restaurant was famous for, when he got older, he would help the norcini, the old-school butchers who traveled from farmer to farmer each winter, prepare the prosciutti. Today, as the prosciutto whisperer, he uses those Italian techniques to create cured-on-the-bone prosciutti. Casella has appeared on the television series After Hours with Daniel Boulud playing host and guest chef. In 2007, he received Food Arts magazine's Silver Spoon Award for outstanding achievement in the culinary field.

In 2006, the International Culinary Center known as the French Culinary Institute, appointed Casella as the first dean of Italian Studies in both New York City and Parma, Italy. Casella designed and wrote the curriculum for the joint programs and oversaw the training of all chefs and instructors involved; the International Culinary Center School of Italian Studies known as The Italian Culinary Academy, launched in October 2006 in New York City and in January 2007 in Parma. In spring 2011, Casella launched The Italian Cooking School, a program in which he led culinary tours across Italy, promoting education in Italian cuisine and culture, as well as a video project to document the tours. Casella has written several books, including Diary of a Tuscan Chef, Italian Cooking for Dummies, True Tuscan, Introduction to Italian Cuisine, the textbook for the Italian Culinary Academy. Casella appears on television. Appearances include The Secret Life of... After Hours with Daniel Boulud, Top Chef, ABC's Nightline, FOX News, New York 1, The Martha Stewart Show, Iron Chef America, Anthony Bourdain: No Reservations, The Best Thing Ever, FOX 5's Good Day Café. http://www.cesarecasella.com