The CHEF …

Instead of finding something original in the King source material involving a scary thing that inhabits the closets of children, the script, credited to three writers, never takes time to develop any convincing mythology for the beast. All we gather is that it hates the light, yet every character seems perfectly content to spend most of their time in the dark.

That universal darkness is a solid metaphor for everyone involved in this production.

Streaming Selects:

Star Trek: Strange New Worlds (Season 2 starts on June 15) — Paramount Plus is the place for “Star Trek” in all its variations. “Strange New Worlds” is a prequel to the original series and follows Captain Christopher Pike (Anson Mount), the breakout character reintroduced in the “Star Trek: Discovery” series. Season two continues the adventures of Spock (Ethan Peck), Nyota Uhura (Celia Rose Gooding), and others.

The Idol (Season 1 starts on June 4) – The trailer proclaims this the sleaziest Hollywood story ever. And based on the reception at this year’s Cannes Film Festival, it appears to live up to that promise, with gratuitous sex scenes, prevalent drug use, and chronicling lots of

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …

Chef Lance F. Jeffers Jr.

I was born in Brooklyn, New York, and raised in a family that reveled in the experience of food. That experience involved not only the shopping and preparation, but the coming together to share over a great meal.

I started working in restaurant kitchens at the age of 12. That led to attending the Culinary Institute of America 77-79, and Mercer University 84-88. My apprenticeships included the Quilted Giraffe Restaurant, New York City, and the Midnight Sun Restaurant, Atlanta.

Among the positions I’ve held include banquet chef at the Atlanta Airport Marriott; executive chef, Embassy Suites, Buckhead, Atlanta; executive chef, Marriott Hotel, Norcross; executive chef, Jennings bad behavior. The show tracks a pop star named Jocelyn (Lily-Rose Depp) as she tries to recover from a nervous breakdown. Her recovery involves a relationship with a nightclub owner named Tedros (The Weeknd). Expect plenty of envelope-pushing with this one.

Extraction 2 (June 16) – The pandemic hit “Extraction” helped to build Netflix’s action bona fides. The first film was a solid actioner, and the trailers tease even more non-stop bone-crunching thrills. That film had “Thor” star Chris Hemsworth playing a covert hostage extraction expert named Tyler Rake. He managed to save the life of the son of an imprisoned drug lord in India in the first outing. And it appeared that Rake died in the first installment. Of course, he survived to return in the sequel, nursing his wounds but ready for another mission.

The Crowded Room (series premiere June 9) – “Spider-man” star Tom Holland plays Danny Sullivan, a young man accused of a horrifying murder. But while it appears that Sullivan is the culprit, an investigator named Rya Goodwin (Amanda Seyfried) isn’t convinced. “The Crowded Room” is set in 1979, and three episodes are helmed by exciting director Brady Corbet (see “Vox Lux” and “The Childhood of a Leader”).

Film Fix continued on page 22

Just a few photos of some of Chef Lance’s creations …

Mill Country Club, Athens; food & beverage director, executive chef, The Coweta Club Newnan; adjunct instructor AOS culinary arts program West Georgia Technical College.

Currently, I am the food and beverage director and executive chef at Newnan Country Club. 

SHRIMP NCC Jumbo Gulf Shrimp Sauce with Golden Belgian Pepper, Blood Orange, Papaya, Sauce Choron, and Saffron, Parmesan Pilaf

SHRIMP SAUTE Yield 1 Portion

Shrimp u-15s 4 each

Clarified butter 1 ounce

Onion fine dice 2 ounces

Golden pepper fine dice 2 ounces

Papaya puree 1 ounce

Blood orange juice 1 ounce

Salt and pepper to taste

Method: Heat clarified butter in sauté pan. Add onion, and pepper sauté for 2-3 minutes. Add shrimp and sauté 2-3 minutes. Add papaya, and blood orange juice reduce by 1/3. Season with salt and pepper.

SAUCE CHORON Yield 16 Ounces

Butter, simmering 12 ounces

Whole eggs 2 each

Lemon juice 1 ounce

Tabasco ¼ ounce

Salt ¼ teaspoon

Diced tomato 2 ounces

Method: Place eggs, lemon juice, salt, and Tabasco in blender. Blend to combine. Slowly ladle simmering butter into blender, add tomato. Blend for another 10 seconds. Hold warm.

PARMESAN, SAFFRON PILAF Yields 4 Portions

Whole butter 2 ounces

Par-boiled rice

1 cup

Chicken stock 12 ounces

Bay leaf

1 each

Saffron threads ½ teaspoon

Shredded parmesan ½ cup

Method: Melt butter in sauce pot. Add rice and coat with melted butter. Add chicken stock, bay leaf, and saffron. Bring to one boil. Cover reduce heat to a simmer cook for 18 minutes. Let stand 2 minutes, fold in parmesan and serve.