Latest news with #Campanile
USA Today
02-06-2025
- Sport
- USA Today
Josh Hines-Allen shares early impressions of Anthony Campanile and new Jaguars' defense
Josh Hines-Allen shares early impressions of Anthony Campanile and new Jaguars' defense After Monday's OTA practice, DE Josh Hines-Allen shared his early impressions of Anthony Campanile and the Jaguars' new defense. When Emmanuel Ogbah described what it is like playing for new Jacksonville Jaguars' defensive coordinator Anthony Campanile, a few of the traits he mentioned were his "energy" and "toughness." For Josh Hines-Allen, it's Campanile's love and passion for the game and his players that stick out. "Coach Camp has been awesome," Hines-Allen said after Monday's practice. "You step in that meeting room, you're going to expect one thing, it's the passion, it's the love. It's the love of the game he has. Calais (Campbell) always told me, if you want to be great at something, you gotta love it, you gotta respect it. And so for me, he respects the game, he loves it, he loves the team, he loves the players that are playing for him." Under Campanile, this is going to be a more malleable defensive scheme, meaning that it will be quick to adjust on a week-to-week basis, and in-game, depending on what the opponent is doing. Like any play-caller, Campanile has his core principles that his system is built around, but he will mold the scheme to what his players do well and the skill sets he has on the roster to work with. In the secondary, Campanile discussed recently the importance of versatility, which can help disguise coverages and keep quarterbacks guessing. While up front, Maason Smith highlighted the attacking play style that the defense line is asked to play with in this system. Of course, the scheme, the implementation of it, and the execution on the field all matters immensely. But also at the top of the priority list for Campanile is making sure this Jaguars' defense has a "tough, fast, physical, and violent at the point of attack" play style. With Campanile leading the way, the defenders that were already on the roster, and the additions made this offseason, the Jaguars are a team that appears to be on the right path. However, as Campanile says, and as Hines-Allen reiterated, "talk is cheap." Improved play on defense begins with what the Jaguars are doing right now in practice and the foundation they are laying. "It starts right now," said Hines-Allen. "Coach Camp has a saying, talk is cheap. We can talk about how good we're going to be or how legendary our defense or individual players can be, it's all about the work we put in every day. The communication that we have in the red zone, backed up situations, playing good situational football. Knowing what everybody has to do, being in the right place, and it starts out here. "If we can stack great days out here, if we can keep doing it, and then we put the pads on, and we can continue to be physical up front, linebackers flying downhill, DBs staying in the backfield because we don't kneed them because we're stopping the run up front, and we got pass rushers up front. It's all about that trust."
USA Today
02-06-2025
- Sport
- USA Today
Updates and highlights from Jacksonville Jaguars' latest OTA practice
Updates and highlights from Jacksonville Jaguars' latest OTA practice Stay up to date with highlights and insights from the Jacksonville Jaguars' latest OTA practice. The Jacksonville Jaguars are back on the practice field on Monday for their seventh OTA practice of Phase III. Below we have highlights and updates from the media members who are in attendance. As the Jaguars implement a new system on offense, as Liam Coen said following the first practice, Jacksonville is still in the "learning phase" as they build towards September. Right now, the emphasis is on fundamentals, technique, and communication as the playbook gets installed. From Week 1 to Week 2 of practices--the Jaguars are currently in Week 3--Coen saw noticeable progress. 'I thought (the day went) better than probably expected, that way in terms of bodies on the ground and practicing cleaner," Coen said after last Tuesday's practice, via Big Cat Country. "It was much cleaner than day one, let's just say. When you're just trying to come in and get it going again after a few days off, I thought it was definitely cleaner. Was it perfect? No, but I thought it was better than the previous Monday, if you will.' The defense is undergoing its own change under new coordinator Anthony Campanile. Like any play caller, Campanile has his core principles that he will build this defense around, but this is also going to be a malleable scheme that adjusts quickly to what the opponent is doing and is built to maximize the skill sets on the roster. Of course, scheme matters, but equally as important to Campanile is that his players have the right play style as well. "The most important thing when you talk about defense is your play-style," said Campanile earlier this offseason. "My vision for us defensively, we want to be a tough, fast, physical, violent at the point of attack team. "What does that mean? That means that you got guys who take pride in not getting blocked. Everybody talks about running to the ball, I don't think there's another person in the world who believes in running to the ball more than I do. But you can't run to the ball if you don't get off blocks, and that is something that's going to be celebrated in our room." Please note that this article will be updated as practice unfolds. Jacksonville Jaguars' OTA updates and highlights
USA Today
31-05-2025
- Sport
- USA Today
Anthony Campanile 'really fired up' about Jaguars' CB Jarrian Jones
Anthony Campanile 'really fired up' about Jaguars' CB Jarrian Jones Jacksonville Jaguars' DC Anthony Campanile is "really fired up" to have CB Jarrian Jones on his defense. Coming off a strong rookie season in 2024, Jacksonville Jaguars' defensive coordinator Anthony Campnile is impressed with what he's seen from Jarrian Jones during offseason programs. "I think he's done a great job the whole camp," Campanile said after Tuesday's OTA practice. "He's really, really diligent in the meetings. Super detailed in all the drill work and I think it's showing up here in practice in the 7-on-7 and here in the team situations. I've been really fired up about him because he's a bright guy and he's a competitor." The majority of Jones' playing time last season came in the nickel, where he allowed just 10.2 yards per target with six pass breakups and an interception. According to PFF, out of 42 eligible slot cornerbacks, Jones ranked 11th in passer rating, 13th in yards per snap, and ninth in snaps per target. Along with his stinginess in coverage, Jones was also one of PFF's highest-graded cornerbacks against the run. "He's definitely got the ability to play man-to-man and be sticky but he's got a ton in his body in terms of physicality," Campanile said. "He can stop-start and he's a really good cover guy and a really, really big skill set, a wide-ranging skill set as a DB." With the addition of Jourdan Lewis in free agency, we are likely going to see more of Lewis lined up outside this season, where playing time with Travis Hunter still has to be worked out. But Jones brings a versatile presence to the Jaguars' secondary, and Campanile wants to make sure he maximizes that. Jones' versatility doesn't consist only of being able to play inside and out, but his man coverage ability allows him to defend a variety of different pass catchers, and he's also someone who can be a factor in the run game and as a blitzer. That versatility in the secondary allows Campanile the flexibility to really build out opponent-specific game plans, along with being able to disguise coverages to keep offenses guessing, and Jones' presence helps enhance those capabilities. "You love that," said Campanile about having versatility in the secondary. "You love to have guys that can play multiple positions. I think Jarrian is a guy that can play a bunch of different positions and Jourdan (Lewis) obviously has been able to do that in his career and I know he will continue to do that with us and that makes that exciting because those guys can do a lot of jobs. "They're physical guys at the point of attack so you can do more with them in the run game in terms of pressure also in the pass game. So that's been exciting."
USA Today
24-05-2025
- Sport
- USA Today
Jacksonville Jaguars' defense with early advantage at OTAs
Jacksonville Jaguars' defense with early advantage at OTAs In the very early stages of OTAs for the Jacksonville Jaguars, the defense has the advantage. In the very early stages of the Jacksonville Jaguars being back on the practice field for team drills, the defense has the advantage. However, that is to be expected and is a common occurrence around the NFL during this portion of the offseason. 'I'm not diminishing what they have to learn defensively. There are a lot of calls, a lot of different fundamentals, communication that has to occur,' Liam Coen said via 'I think, naturally, you would say that offensively there's a lot more that ends up maybe slowing you down pre-snap and post-snap. But I would hope that the defense would be a little further ahead, to be honest with you.' As Liam Coen put it, the offense is still in the "learning phase," attempting to translate what they've studied in the playbook and discussed in the meeting rooms to the football field. It's one thing to know what to do on paper or on the whiteboard; it's another to be able to replicate it when everything on the field is moving a million miles an hour and the defense is throwing different looks at you. Trevor Lawrence would say that this is an offense that he likes a lot and provides him with answers, but it also "puts a lot on the players," which can mean there is a steeper learning curve. So with that came an up-and-down performance from the offense during Monday's first OTA practice, which included some interceptions and the ball being put on the ground. In one respect, the offense has things to clean up, but it's also a credit to the defense for making the offense uncomfortable and coming up with the takeaways. "I thought just from a communication standpoint, punching the ball out," Coen said via Big Cat Country. "Doing it in the right way, though. We had a couple of guys trying to be intentional about getting the ball out and getting their hands on the football, something that we're actively trying to be intentional about this whole offseason. "I thought the defensive staff has done a great job of communicating that in the meeting settings, bringing it out to the practice field. I thought they did a nice job setting the line of scrimmage, playing with length on the D line. The ball was out." Defensive coordinator Anthony Campanile is going to implement a malleable scheme, one that is quick to adjust based on what the opponent is doing and also mold to the skill sets that he has on the roster. However, while the system obviously matters, priority No. 1 for Campanile, as he described earlier this offseason, is making sure that his defense has the right play style. "The most important thing when you talk about defense is your play style," said Campanile. "My vision for us defensively, we want to be a tough, fast, physical, violent at the point of attack team. "What does that mean? That means that you got guys who take pride in not getting blocked. Everybody talks about running to the ball, I don't think there's another person in the world who believes in running to the ball more than I do. But you can't run to the ball if you don't get off blocks, and that is something that's going to be celebrated in our room."
Los Angeles Times
24-05-2025
- Entertainment
- Los Angeles Times
What chefs bring to a no-cook potluck party. Easy takeout ideas you can duplicate
More than 20 easy takeout ideas from chefs and food pros for your next potluck. Plus, Curtis Stone grows a lifestyle empire in Malibu wine country, the return of Miya Thai, making chicken in a rice cooker. I'm Laurie Ochoa, general manager of L.A. Times Food, with this week's Tasting Notes. The invitation via text message was brief: 'Having a 'potluck' at my house next Sunday. Bring your favorite takeout food.' I looked at the sender's name: Nancy Silverton. I've been to Nancy Silverton's house for parties many times. I co-wrote her bread book and first got to know her while writing a story for this paper on the making of Campanile, the restaurant she and her late ex-husband Mark Peel opened in the complex that is now Walter and Margarita Manzke's Republique. So the idea of Silverton throwing a party with only takeout food — nothing cooked by her or any of her chef or food-obsessed friends — was surprising. It's not that Silverton favors complex dishes. One of her lesser-known cookbooks is 'A Twist of the Wrist,' with simple recipes made from jarred, tinned or boxed ingredients. And she sometimes augments her party menus with food from some of her favorite takeout spots like Burritos La Palma. But Silverton is obsessed with details, even at a burger party where the patties are hand-shaped with a custom-blend of meat (20% to 28% fat, as writer Emily Green once described in a story on the chef's hamburger process), and she only entrusts grill duties to trusted cooks (frequently Elizabeth Hong, culinary director of Silverton's many Mozza restaurants, or Jar restaurant owner-chef Suzanne Tract). Even the burger toppings and condiments are precisely arranged. Her avocados, for instance, are almost always halved, loosened from the skin, which remains to protect the fruit, then sliced, drizzled with lemon or lime juice and seasoned with salt, pepper and often chopped chives. I wondered how Silverton would react to the chaos that can ensue at potluck gatherings. What if everyone showed up with Burritos La Palma? (Well, maybe that wouldn't be so bad.) Of course, Silverton and her partner, former Times reporter Michael Krikorian, eliminated some of the event's wildcard nature by making gentle inquiries over text to find out what people were bringing. It was clear from the start that one of my favorite foods to bring to a party would not be an option: the football-shaped Armenian flatbread from Glendale's Zhengyalov Hatz — filled with more than a dozen different herbs, as writer Jessie Schiewe described in our recent guide to '15 L.A. restaurants where ordering the house specialty is a must.' Krikorian was already bringing some. He was also getting brisket from Andrew and Michelle Muñoz's Moo's Craft Barbecue, which is one of critic Bill Addison's favorite L.A. barbecue spots; 'kuku sandeviches,' or house-leavened flatbread filled with herb-and-leek frittata, yogurt, cucumber, tomato and radish from Azizam, which Addison called 'L.A.'s best new Persian restaurant'; fried chicken and fish sandos from Mei Lin's Daybird, the shop that attracted columnist Jenn Harris' admiration soon after its 2021 opening and before Lin's most recent restaurant, 88 Club in Beverly Hills, previewed recently by Food's reporter Stephanie Breijo; and fantastic basturma brisket sandwiches from III Mas Bakery & Deli (pronounce it 'Yerord Mas') run out of a Glendale ghost kitchen by husband-and-wife team Arthur Grigoryan (who used to work at Mozza) and Takouhi Petrosyan. Oh, and Silverton also arranged for Frutas Marquez (phone: 909-636-1650) to set up an umbrella-shaded cocos frios and cut fruit stand. So before the first guest turned up, there was enough food for a hungry crowd. Then the chefs and other food pros started to arrive with food from all over city. Chef Chris Feldmeier of the sorely missed Bar Moruno in Silver Lake and now back in the kitchen at Love & Salt in Manhattan Beach gave Silverton's guests a chance to try some of the Southland's greatest Indian cooking from Quality of Bombay in Lawndale. He brought goat biryani, butter chicken and palak paneer, with large pieces of curd cheese mixed into the gently seasoned spinach. People were raving over the butter chicken and I was so taken with the goat biryani that I stopped into the unassuming storefront this week and picked up some lamb biryani as well as two of the restaurant's naans, one flavored with green chile and one, Peshawari naan, baked with ground nuts and raisins. Feldmeier also brought crispy rice salad with Thai sausage from North Hollywood's Sri Siam, a place I recently rediscovered. Feldmeier's former Bar Moruno partner (and contributor to our wine coverage), David Rosoff, brought a sampling from Armen Martirosyan's Mini Kabob spinoff MidEast Tacos in Silver Lake. Many guests had heard about the Armenian-Mexican tacos and were happy to have a chance to try them. Another hit from the party came from Jar's Suzanne Tract, who brought spicy shrimp dumplings and kimchi dumplings from Pao Jao Dumpling House started by Eunice Lee and Seong Cho in the food court of the Koreatown Plaza on Western Ave. In the dumpling season of Jenn Harris' video series 'The Bucket List,' she finds out that Cho developed the recipe for the spicy shrimp dumpling and isn't sharing the secret to its deliciousness — which will make you all the more popular when you show up with a batch at your next potluck. Photographer Anne Fishbein brought many delicious things from chef Sang Yoon's Helms Bakery, including doughnuts and gorgeous breads with different schmears and butters, including the sweet black garlic butter that Harris included in her story about the Helms' foods that got her attention when the marketplace opened in Culver City late last year. Times contributor Margy Rochlin arrived with swaths of the pebbly Persian flatbread sangak, so fresh from the oven at West L.A.'s Naan Hut the sheets of sesame-seeded bread burned her arm when she picked up her order. (Read Rochlin's 2015 story for Food for more on how sangak is baked on hot stones.) She then went to Super Sun Market in Westwood for French feta cheese, fresh herbs and the shallot yogurt dip mast-o musir, arranging everything on a wood board. Silverton's daughter, Vanessa Silverton-Peel set out an impressive array of flaky borekas from the always-busy Borekas Sephardic Pastries in Van Nuys with various fillings. These included cultured cheese and za'atar; potato and brown butter; mushroom, caramelized onion and truffle; spinach and cheese, plus carrots and hot honey, which is an occasional special. With them, came pickles, tomato sauce and jammy eggs. And because she is everywhere, Harris has written about her love for this place too. Taylor Parsons, once declared L.A.'s best sommelier when he was at Republique by former L.A. Weekly restaurant critic Besha Rodell, and Briana Valdez, founder of the growing Home State mini-chain of Texas-style breakfast tacos and more, brought cheesy Frito pies and tacos from Valdez's restaurant. And Pasquale Chiarappa, a.k.a. the sometime actor Pat Asanti, a.k.a. Patsy to his pals, brought his own Della Corte Kitchen focaccia, which he supplies to Pasadena's Roma Deli among other places. Pizza and cake from another Addison favorite, Aaron Lindell and Hannah Ziskin's Quarter Sheets in Echo Park went fast, though I'm not sure who brought them since at this point it was getting hard to keep track of all the incoming food. The same goes for the bucket of Tokyo Fried Chicken that was quickly gobbled up. Jazz musician and composer Anthony Wilson had the good taste to bring a whole duck from Roasted Duck by Pa Ord, which I wrote about in this newsletter recently because I think it might be the best duck in Thai Town. Claudio Blotta, founder of All'Acqua in Atwater Village and Silver Lake's Barbrix, which is undergoing rennovations at the moment, tapped his Argentine roots by bringing empanadas. I missed the name of the place he bought them, but a good bet if you're looking for some to bring to a party is Mercado Buenos Aires in Van Nuys. Erik Black, founder of the recently revived Ugly Drum pastrami, broke the rules a bit by actually cooking something — spiced caramel corn from recipe in 'Nancy Silverton's Sandwich Book.' And Mozza's Raul Ramirez Valdivia made tortilla chips, guacamole and wonderful salsa verde. Of course, Burritos La Palma showed up thanks to Mozza's Juliet Kapanjie. I ended up bringing a tray of fresh Vietnamese spring rolls, a party offering that has never failed me, from Golden Deli in San Gabriel. There were three kinds: shrimp and pork, beef and tofu for vegetarians. And just when it seemed that the party could not take one more food offering, in walked former L.A. Times restaurant critic S. Irene Virbila and photographer, wine aficionado and cook Fred Seidman with a box of burgers from In-N-Out. Because no matter how full you are, there's always room for In-N-Out. Food reporter Stephanie Breijo got a look at the inner workings of Curtis Stone's Four Stones Farm in the Santa Monica Mountains, where the Australian chef of Hollywood's Gwen and the Pie Room in Beverly Hills has established a base for his burgeoning lifestyle empire. This includes TV-ready testing and production kitchens for taping live HSN cooking demos promoting his cookware, plus a winery that uses grapes grown on the property's vineyards and a set up for events, including the upcoming Great Australian Bite in collaboration with the L.A. Times and Tourism Australia. On May 31, Stone and visiting chef Clare Falzon of Staġuni in South Australia's Barossa Valley are teaming up to prepare a multicourse meal in the area becoming known as Malibu wine country. Tickets cost $289 and are on sale now. Regular readers of this newsletter know that I have been keeping watch in my Altadena neighborhood for signs of recovery following the firestorm that destroyed so much of the area. I'm thrilled to report that Miya — David Tewasart and Clarissa Chin's Thai restaurant, which survived in the section of Lake Ave. that saw major destruction — has quietly reopened and is happily busy. We ran into friends from the neighborhood and sat with them at a table to catch up. It felt like home. And the fried chicken with hand-pounded papaya salad? It's as good as ever. Have you seen that woman who cooks an entire chicken in a rice cooker?' style pro Joe Zee asked columnist Jenn Harris recently, as she wrote in our most recent Cooking newsletter. He was referring to the Instagram video made by London content creator Shu Lin, who showed her followers how to make Hakka-style salt-baked chicken with not much more than a seasoning packet sold in most Asian supermarkets and a rice cooker, plus ginger, green onions, shallots and oil. The technique isn't new, but Lin's recipe is very simple and inspired Harris to try it. Gefen Skolnick tells Food contributor Jean Trinh that she wanted a 'fun and funky' Gen Z-friendly space when she opened Couplet Coffee in Echo Park this year. That means 'limited-edition product drops, community-building, storytelling and social media.' As Skolnick put it to Trinh, 'There needs to be great coffee made more approachable.'
