Home » Articles posted by Carolyn Gray

Author Archives: Carolyn Gray

The Mysterious Drowning of Natalie Wood

The mysterious drowning of Natalie Wood off the coast of California in 1981 remains one of Hollywood’s great mysteries. Her husband Robert Wagner and co-star Christopher Walken have long been considered suspects, but did they push her overboard?

Natalie Wood

In his memoir Pieces of My Heart, Wagner claims he and Wood got into an argument and she left for her state room, where she heard the noise from the dinghy. Keep reading the article below to learn more about Who Killed Natalie Wood.

Natalie Wood was a talented actress who appeared in many popular movies in the 1940s and 1950s. She was famous for memorizing not just her own lines, but also those of the other actors on set. She was a dedicated worker who took the business seriously and earned a reputation as “One Take Natalie.” But even so, she rebelled against her mother’s tight control over her career and started to spend time with friends outside of work.

When she was 43, she was in the middle of filming her final movie. It was a sci-fi called Brainstorm, starring Christopher Walken. It was a period of great personal and professional success for both actors. They had become friends in real life and had a close bond onscreen. They had dinner and drinks on land on the evening of her death, then returned to their yacht around 10 p.m. According to her daughter Lana and Wagner’s 2008 memoir, Pieces of My Heart, they had gotten into an argument on the boat and Walken pushed her.

According to Los Angeles coroner Thomas Noguchi, she died of accidental drowning and hypothermia. His theory is that she slipped getting into the dinghy to leave and fell in, drowning. He did not suspect foul play, despite the fact that she had a blood alcohol level of 0.14 and a painkiller in her system when she died.

Noguchi’s ruling set off an explosion of tabloid speculation, but his conclusion that she was the victim of a drunken accident remains the official position to this day. The author points to manipulated evidence and eye-opening admissions (including concrete proof of Wagner’s cozy relationship with Frank Sinatra) suggesting that police were determined to close the case as an accident.

The author also reveals new information about the crime scene, including never-before-seen photos that contradict Noguchi’s account of events. The book’s expert medical examiner explains the cause and timing of unexplained bruising on Natalie’s back, as well as the location and significance of a scratch on her throat that may have been caused by a fingernail or thumbnail.

The Accident

Actress Natalie Wood was a beloved figure in Hollywood for decades, but her real-life death in a boating accident has remained a mystery. She was just 40 when she disappeared on a Thanksgiving weekend in 1981 while sailing her husband Robert Wagner’s 60-foot yacht, Splendour, off California’s Catalina Island. She had been accompanied by her Brainstorm costar, Christopher Walken, and the yacht’s skipper, Dennis Davern.

Almost immediately, suspicions were raised about the circumstances of the actress’s death. The Los Angeles County coroner initially ruled that she drowned, but later changed the cause of death to undetermined factors based on a closer examination of her bruises. In 2011, the sheriff’s department reopened the investigation after Davern came forward with details about an alleged fight between Wood and Wagner just moments before her death.

The new evidence that emerged in the case was shocking. It included a gruesome alleged story that Wood’s body was left floating in the water because she was hung in her jacket with her head above the surface by the neck strap. A new witness, a male employee of a boat moored near the yacht, also testified about hearing an argument. He told Marti Rulli that he thought the woman was screaming for help.

It did not make sense that Wood, who could barely swim, would leave her cabin in the middle of a storm to retrieve mail in her nightgown. Lana Wood said her sister was scared of the water and would never have done such a thing, not even to get some food from the grocery store.

Also, Lana Wood questioned the account of events given by Wagner, Walken and the yacht’s skipper. She said it didn’t sound plausible to her that they all got so intoxicated after dinner at Doug’s Harbor Reef that they were unable to return to the yacht in their dinghy, and that Wood would then take off into the water in such a small boat with no life vest. She also pointed out that her sister had a fear of water and was “terrified” to be in a boat.

The Drowning

When Hollywood star Natalie Wood drowned in 1981, the investigation quickly became a cold case. In the years that followed, many questions were raised by inconsistencies in witness testimony and holes in the police report. But it wasn’t until a sheriff’s homicide detective took the lead in the case that a new chapter of the story opened up.

At the time, Natalie Wood was one of the biggest stars in Hollywood, thanks to her starring roles in West Side Story and Rebel Without A Cause. She was also a mother with two children from her relationships with actor Richard Gregson and TV producer Robert Wagner.

On the night of her death, Wood and Wagner were partying with friends on a friend’s yacht called Splendour. After a few drinks, the pair fought and Wagner went to talk to Walken. When he returned to his room, he saw that Wood was gone. He assumed she had taken the dinghy out to go party hopping but when ten or fifteen minutes passed and she didn’t return, he began searching for her. The next morning, the Coast Guard found her body floating a mile from the Splendour in the water wearing only her cotton nightgown and parka.

Coroner Thomas Noguchi ruled her death accidental drowning and hypothermia, with her blood alcohol level at 0.14 and a painkiller in her system. He based his conclusion on the theory that Wood, who couldn’t swim, got up in the middle of the night to re-tie the dinghy and slipped, drowning.

But the evidence didn’t add up. For one thing, a forensic expert said fresh bruises on Wood’s arms and knee, as well as a scratch on her neck, indicated she had been assaulted before she died. In 2011, the year after her death, the Los Angeles County sheriff reopened the case and changed her cause of death to drowning and other undetermined factors, citing the new evidence.

And in 2018, the sheriff’s department classified her death as suspicious, naming Wagner—who was almost 90 at the time of his arrest—a person of interest in the case. The investigation continues.

The Murder

Actress Natalie Wood, whose starring turns in films like West Side Story and Rebel Without a Cause made her a major Hollywood star, died mysteriously at age 43 during a night of wild partying on her husband’s yacht. The original investigation ruled her death accidental, but a flurry of new evidence reveals a much more sinister conclusion: homicide.

On November 28, 1981, Natalie Wood boarded her husband Robert Wagner’s luxury yacht Splendour along with co-stars Christopher Walken and Dennis Davern to spend the night aboard. The trio had just wrapped filming on the science-fiction movie Brainstorm off the coast of Catalina Island. At approximately 8 a.m., the boat’s captain discovered that Wood was missing. After ten to 15 minutes of searching, he called Harbor Patrol and reported her missing. The next morning, her body was found a mile from the Splendour in an isolated cove known as Blue Cavern Point.

A number of bruises were photographed and recorded on the autopsy report, and Detective Ralph Hernandez’s suspicions grew when he realized that the location and timing of these marks lent credence to the theory that she had been assaulted by one or more assailants before her death. Other suspicious details included the location and timing of a large contusion on Wood’s right forearm, and a scratch on her throat that could have been made by a fingernail or thumbnail.

Another red flag was the conflicting stories told to the investigators by Wagner, Walken and Davern. In his 2008 memoir, Wagner wrote that he and Wood argued over the dinghy and she fell in the water when he tried to retie it. Davern later claimed he had withheld his version of events because he feared repercussions from Wagner and was intimidated into silence.

And then there were the claims by Wood’s sister, Lana, that her sister was terrified of water and that she would never have ventured into the sea on her own. Lana Wood also pointed out that Natalie was wearing her pajamas and boots when she went to the dinghy.

Exploring the Flavors of Seafood 

Seafood cuisine encompasses all fish (including halibut and salmon) and shellfish including lobsters, crabs, shrimps, mussels, and clams; cephalopod mollusks–squids and octopuses; and edible jellyfish.

Seafood

The pick-your-own seafood option at Molos is a hit with customers, who praise the freshness and flavor of dishes such as Seafood Orzo and Black Sea Bass. It’s also a great place to try calamari, which even avowed seafood haters will find hard to dislike. Experience authentic local flavors at Our Palafox where every meal tells a story.” 

A Plateau de Fruits de Mer is a classic seafood platter featuring a selection of raw and cooked shellfish. Typically it includes oysters, clams (palourdes), snails (bigorneaux) and whelks, but depending on the region of France you are in or what you like, a platter can include crab, shrimp, mussels and scampi. It is usually stacked on a large platter or serving dish and served with bread, lemon wedges and dipping sauces such as herbed aioli, cocktail sauce and mignonette.

One of the best things about seafood platters is that they can be enjoyed at home with very little effort and expense. Creating a seafood feast for friends and family can be very satisfying, and a Plateau de Fruits de Mer is an excellent option. You’ll need to do a little preparation to create the best seafood platters at home, but with a few tips you can easily serve up a impressive seafood platter for less than the price of ordering a similar platter in a restaurant.

The key to a good seafood platter is variety and freshness. You’ll want to start with a selection of the highest quality oysters you can find. Some good choices are buttery Watch Hills; mild, sweet and crisp Sinkus; pristine Raspberry Points; or briny Olde Salts. You’ll also want to have some cockles and periwinkles to add flavor and texture, and of course a few scallops.

If you are a fan of crab, then make sure to get some king crab legs to add protein. You can usually find them at specialty seafood markets or order them online. To help you get the most out of your crab legs, I recommend using a nutcracker to open them, and a special crab fork to dig out the meat from the claws and tail.

Lastly, add a few cooked shrimp and scampi to the seafood platter for added flavor and a bit of crunch. For presentation, cover the platter with a handful of seaweed for a nice color pop and add bowls of herbed aioli and cocktail sauce. For a more elegant touch, garnish the platter with some mignonette sauce or a simple vinaigrette of olive oil and sherry wine vinegar.

Seafood Bisque

Seafood bisque is a luxurious, creamy soup that can be made with shrimp, lobster, crab, or crawfish. Its unique flavor and trademark richness come from the use of seafood broth, butter, and aromatics like garlic and shallots. The word “bisque” derives from the French term for a twice-baked biscuit that has many modern meanings, but in this case it refers to the thick, creamy texture of this gourmet soup.

The first step in a traditional seafood bisque is to boil the shells of whatever crustaceans are being used to make a luxury, sweet seafood broth. The meat from the shellfish is kept aside and then added back into the soup at the end to add a delicate seafood flavor to the dish. The broth is then simmered, and the rest of the ingredients are added, including full-fat cream and lemon juice.

A roux is then made by combining flour and butter, which is cooked to remove the raw taste of the flour and help the soup thicken. This is then mixed into the soup along with seafood stock and a little bit of heavy cream to ensure it has a smooth, thick consistency. The finished product is seasoned with Old Bay and other spices for a final punch of savory, rich flavor.

If fresh seafood is not available, high-quality frozen seafood can be substituted. This will change the flavor slightly, but it is a good short-cut when fresh shrimp or crab are not available. Imitation crab can also be used, but it will not give the bisque the same complex flavor as fresh crab. If chicken broth is used, it will provide a similar flavor but will not have the same depth as seafood stock.

Seafood bisque can be enjoyed with a simple dinner salad to complement the delicate flavors of the dish. A glass of crisp white wine is also a perfect accompaniment as the acidity helps to cut through the richness of the soup. If a hearty meal is desired, grilled cheese or crab cakes are excellent options that will pair nicely with this dish.

Matelote

A highly seasoned fish stew which is usually made of a combination of freshwater fish such as trout, pike, perch and carp. It may also include eels or other saltwater fish such as mullet. It is served with mushrooms, glazed button onions and heart-shaped Croutons of bread fried in butter. The cooking liquid is usually moistened with white wine before it is thickened with Beurre Manie, a mixture of 100 g (3 1/2 oz) butter and 60 g (2 oz) flour per 1 litre (1 3/4 pt or 4 1/2 U.S cups) of cooking liquid.

The word matelote is derived from the French for sailor, a reference to its popularity among sailors as a meal they could prepare after a day at sea. It is similar to bouillabaisse and has many regional variations, such as matelote Normande which uses hard cider instead of wine.

This recipe is based on that of chef Remy Boquelet of Le Relais St Melaine in Pont l’Eveque, France, and was modified to suit the ingredients at hand. He substituted common carp, a firm fish with assertive flavors, for the cod used by many chefs and added a clove of garlic to the Bouquet Garni.

To prepare this delicious seafood dish, first, the fish is cleaned, washed and cut into filets as needed. They are then arranged in a shallow pan with 2 sliced onions, a Bouquet Garni and the garlic. Moisten with a litre (1 3/4 pt or 4 1/4 U.S cups) of white or red wine and add the brandy. When the flames subside, simmer the dish for 10 to 15 minutes. Then garnish as described below and serve.

Seafood Pizza

Putting seafood on pizza might be unconventional for some people’s taste buds, but it adds a distinct flavor that is sure to be a hit. You can find a wide variety of delicious seafood pizza recipes that feature everything from sumptuous shellfish to smoked salmon. The best part is that most of these seafood pizza recipes are easy to make and will impress your friends and family.

The first step is to prepare the dough. Combine flour, olive oil, milk, baking soda and salt in a bowl and mix until it is smooth. Powder the dough with a hand full of extra flour and roll it out thinly. Place it on a greased baking tray or a pizza stone. Cover the dough with strained tomatoes and sprinkle some oregano on top. Now spread a layer of mozzarella on top and put the seafood (seafood ingredients can be bought at the local market). Finally sprinkle some chopped parsley or basil on top and bake in the oven.

Another variation on the classic pizza is to drizzle the crust with a mixture of melted butter and Louisiana hot sauce. Then top it with shredded mozzarella, pieces of blacked tilapia that are seasoned with Cajun spices, and sliced bell peppers. Then bake the pizza until the cheese is melted and the crust is golden brown.

This is a great recipe to make for a party. The lobster pizza is especially impressive, and you’ll want to serve it at your next dinner party. The pizza is topped with a lemon garlic sauce, three kinds of cheese, and lobster. It’s almost too good to eat, but you’ll definitely want to try it.

Seafood is a healthy addition to any pizza. It’s rich in omega-3 fatty acids, which help maintain heart health, and it contains low levels of saturated fat. Plus, it’s a good source of protein that helps build muscle and boost your energy levels.

While you can eat pizza with any topping, seafood is one of the best choices for those looking to increase their protein intake. The combination of fish and cheese makes it a very satisfying meal that’s perfect for anyone who wants to feel full.