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Behind the Scenes: A TV Shoot

Behind the Scenes: A TV Shoot
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I was out of my kitchen today and into the studio of WSFB, Hartford’s CBS affiliate. The station has a great local news magazine show, Better Connecticut, and I’ve made a few appearances since December.

Those two crazy kids in the photo are Scot Haney and Kara Sundlun, the show’s hosts. I think they’re fantastic.  I’m hardly a television veteran, but I’ve done enough TV demos/interviews to know that for many hosts, it’s a struggle to appear interested in the yet another segment about xyz. I can’t say I blame them—how many interviews do they  pull off in a given month?—but it can feel like pulling teeth to keep the conversation lively. But Scot and Kara always make it fun. They ad lib, they joke around, they dance when needed, they keep everyone on their toes. Here’s a photo of me with the dynamic duo.

Scot, Amy, Kara

The crew is great, too. Here’s Sheba, one of the stage managers. She’s always quick with a friendly hello, and she likes Yankee‘s recipes. I look a little posessed here, I know.

Another plus: I grew up in Windsor, just north of Hartford. Not only do I enjoy being on the show, but I also get to visit Mom and Dad. I was going to post a photo with them but someone was feeling a little camera-shy, so I’ll just give them a shout-out: Hi guys!

Here’s the link for my segment. In honor of St. Patrick’s Day, I made O’Rourke’s Irish Soda Bread French Toast from the March/April issue. Everyone loved it, and they all said the same thing: “Why didn’t I think of that??” Try the original version at O’Rourke’s Diner in Middletown, CT.

 

 

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Amy Traverso

Author:

Amy Traverso

Biography:

Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
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