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1 |
Medium Shot (MS) Ext. Urban Brick House – DAY We see a woman (Brenda) closing the door behind her as she enters the outdoors: it is raining, and we see a man (Dominick) sitting in the driver seat of a four-door Sedan. |
V.O. (Brenda)
Dominick had family in Bittinger so we sold everything we owned, including our cleaning business, and left The Bronx in February 1988. |
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Close Shot (CS) from within the Sedan; both Brenda and Dominick are peering out the passenger side window looking past the rain drops. |
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3 |
CS of a sign that READS: Welcome to Maryland |
V.O. (Brenda) I was a bit surprised when we arrived in Bittinger… |
4 |
Wide Shot (WS) from within the car looking out; the landscape is jutted with mountainous terrain – lush green and wet from a constant, harsh rain. |
V.O. (Brenda) The landscape was different from what I was used to back home. |
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CUT TO: Int. of a pizza shop that appears nicely organized with rows of light wooden tables and green cushion seats. |
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6 |
MS of the interior of the pizza parlor that sparsely fills with guests being seated at random tables |
V.O. (Brenda) We learned that there were only two places selling pizza in the area… |
7 |
CS of a waiter serving PIZZA to a table of four |
V.O. (Brenda) The pizza was not what I was used to either; in New York you never get frozen pizza – you get fresh products. |
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MS of the interior of the pizza parlor as guests happily dine and the wait staff busily takes orders and serves the guests |
V.O. (Brenda) And we badly wanted the special treat we had grown up with in our old neighborhood. |
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CS of a cook in the kitchen of the pizza parlor rolling and preparing pizza dough |
V.O. (Brenda) So, I opened a Pizzeria here in McHenry, Maryland in June 2001. |
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CS of the cook as he presses and flattens the pizza dough |
V.O. (Brenda)
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CS of the cook as he pours homemade pizza sauce over the dough |
V.O. (Brenda) And over the course of eight years I learned how to make consistently good pizza… |
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CS of the cook as he spreads cheese across the sauce |
V.O. (Brenda) and how to make dough from scratch using hard flour called durum. |
13 |
CS of the cook as he places the pizza in the brick oven |
V.O. (Brenda) I also learned how to adjust the temperature so it would rise in every kind of weather… |
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CS of the cook as he lays out the pizza dough for the next order of pizza |
V.O. (Brenda) and how to stretch it by feel, and to turn the pizzas in our brick ovens so the crust would emerge crisp, firm and flavorful. |
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CS of the cook as he removes a fully cooked pizza; the cheese has melted to a savory blend topped with tomato and mushroom |
V.O. (Brenda) I also buy plum tomatoes from Italy because the soil provides a hint of acidity, and I use the lightest grade of Mozzarella and imported Romano cheeses. |
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CUT TO: Int. MS of the guests who are filling the tables at the pizza parlor |
V.O. (Brenda) I opened my restaurant in a beautiful new building in may 2004 with much thanks to those who helped me in my vision to sell quality pizza.
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CS of Brenda who stands beside the bar of her thriving business |
Brenda: Me and my staff pride ourselves on our friendliness and skill in cooking good food for friends…
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MS of friendly wait staff who carry orders of pizza to their happily, waiting customers |
Brenda: And we have the best customers – or I wouldn’t have survived in this business for so long… |
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Long Shot (LS) of Brenda standing at the entrance of her pizzeria with the tables filled with guests affront Brenda |
Brenda: and as long as there is a market for fresh ingredients for authentic New York style pizza – we will try our best to cater to that market. |
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CUT TO: Ext. WS of Brenda’s Pizzeria |
V.O. (Brenda) Now, my guests can enjoy the taste of fresh, homemade quality pizza just like I had in my old neighborhood. |
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Cont. Ext. WS of Brenda’s Pizzeria |
Logo and Tagline:
COME ENJOY NEW YORK STYLE PIZZA AT BRENDA’S PIZZERIA LOCATED AT DEEP CREEK LAKE IN McHENRY, MARYLAND |