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‘Green Veil’ Star John Leguizamo Talks Playing the Darkest Character of His Career: ‘I Don’t Need People to Like Me in This Role’

Selena Kuznikov John Leguizamo has portrayed a wide range of characters in his career, from comic book villains to Shakespearean legends to drag queens. Despite his versatility, fans have never seen him as dark and unsettling as he is in the new TV series “The Green Veil.” His portrayal of the 1950s FBI agent Gordon Rogers was already rattling audiences after the premiere of the first four episodes of the new drama at Variety‘s TV FYC Screening Series on April 26 in West Hollywood. Following the screening, one fan revealed that it was difficult to witness Leguizamo’s character inflict trauma after trauma and asked how he managed to act out the scripted atrocities.
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‘The Bear’ Season 2 Trailer: Carmy’s Chaotic Kitchen Gets a Makeover and Hires New Staff
Jordan Moreau Yes, chef! Hulu’s “The Bear” has cooked up its first trailer for Season 2, coming to Hulu on June 22. “The Bear” was a surprise hit last year for Hulu, as fans fell in love with the chaotic, yet adored, chef Carmen “Carmy” Berzatto, played by Jeremy Allen White. Season 1 ended with Carmy and his cooks finding hundreds of dollars of hidden money left over by his late brother Mikey, and they plan to reinvent The Beef eatery into the new and improved The Bear restaurant. Here’s the Season 2 logline: “Carmy, Sydney Adamu (Ayo Edebiri) and Richard “Richie” Jerimovich (Ebon Moss-Bachrach) work to transform their grimy sandwich joint into a next-level spot. As they strip the restaurant down to its bones, the crew undertakes transformational journeys of their own, each forced to confront the past and reckon with who they want to be in the future. Of course, it turns out the only thing harder than running a restaurant is opening a new one, and the team must juggle the insane bureaucracy of permits and contractors with the beauty and creative agony of menu planning. The transition brings a newfound focus on hospitality as well. As the entire staff is forced to come together in new ways, pushing the boundaries of their abilities and relationships, they also learn what it means to be in service, both to diners and each other.”
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