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Chefs pick movie scenes for best screen cuisine

Clockwise, from left, are a glass of citrus bubbly with a small curl of lemon on top, a glass of spiced rose-pomegranate spritzer with a star anise on top, two glasses of sparkling wine and a glass of wild meadow with berries.

Associated Press

Clockwise, from left, are a glass of citrus bubbly with a small curl of lemon on top, a glass of spiced rose-pomegranate spritzer with a star anise on top, two glasses of sparkling wine and a glass of wild meadow with berries.

What happens when you ask a group of food world luminaries to come up with their picks for Best Food Scene in a movie?

You get some unexpected responses. Who knew Pulp Fiction was such a foodie flick? You pick up a few tips, like the Goodfellas guide to truly razor-thin garlic.

And there will be bacon.

Here are some of the nominations for Oscar-worthy examples of screen cuisine, along with a trio of cocktail recipes to help you toast this year's winners on Sunday in those other categories, like Best Picture.

Fabio Viviani, Top Chef Season 5 "Fan Favorite" and host of Yahoo's Chow Ciao, took a practical approach for his choice, opting for the Goodfellas scene that shows Paulie slicing garlic with a razor. "What a way to get the perfect thin garlic! You can almost smell the garlic and tomatoes and meat cooking ..."

His takeaway? "Doesn't matter if you're a criminal or just a normal guy, there is nothing better than breaking bread with friends and family and sharing food. Add some vino and BOOM!, that is what's most important in life."

As Colman Andrews, editorial director of put it, "maybe it's just that I devote so much of my time to food — writing about it, editing a food website, cooking and eating it — that when I relax away from the table, food is the last thing I want to think about."

But the food film moment he thinks about most "probably perversely, is the scene in Hook wherein the grown-up Peter Pan figure (Robin Williams) joins the Lost Boys in a banquet of nonexistent 'Neverfood.' It just seems to say so much about appetite and the joy that the mere thought of food can summon up."

Sometimes movies poke fun at the trappings of fine dining and Stephen Barber, executive chef of Farmstead at Long Meadow Ranch in the Napa Valley is okay with that. He likes the scene from The Jerk, in which a gauche Steve Martin, after first ordering some "fresh" wine, "no more of this old stuff," is horrified to find that his date's plate is covered with snails.

Michael Mina, a Michelin-starred chef and big movie fan, went for something a little different with his favorite food scene — the dialogue between Jules and Vincent as they have breakfast at a diner in Pulp Fiction.

"The whole scene is so perfect," he says. Vincent offers Jules a piece of bacon and prompts a diatribe against pork that segues into why Jules is planning on retiring as an assassin. "It's pure brilliance and classic Tarantino."

For his part, Mina has no such qualms. Bacon "is that one ingredient that you have to have," he says. Just not too much. Mina jokes that he does a "bacon check" of restaurant menus in his Mina Group to make sure that the dishes aren't going overboard with the tasty breakfast meat.

Mina's a big breakfast fan in general. In fact, when he was asked to cook for a fancy post-Oscars party in Los Angeles a few years back he agreed on one condition: "I'm only coming if I'm cooking omelets."

Omelets and Oscars? As they (almost) say in show business, break an egg.


Spiced Rose-Pomegranate Spritzer

Pinch of cardamom

Pinch of ground star anise

½ teaspoon rose water

1 ounce pomegranate liqueur

½ ounce Galliano (an Italian liqueur)

Seltzer water

In a cocktail shaker filled with ice, combine the cardamom, star anise, rose water, pomegranate liqueur and Galliano. Shake well, then strain into an ice-filled highball glass. Top with seltzer water.

Makes 1.

Source: Associated Press


Citrus Bubbly

1 teaspoon lime juice

1 teaspoon lemon juice

½ ounce Cointreau or other orange liqueur

Sparkling wine, chilled

Lemon twist, to garnish

In a Champagne flute, gently stir together the lime juice, lemon juice and orange liqueur. Top with sparkling wine, then garnish with a lemon twist.

Makes 1.

Source: Associated Press


Wild Meadow

2 ounces mead (honey wine)

1 ounce St. Germain elderflower liqueur

1 ounce brandy

Fresh berries

In a cocktail shaker with just 1 ice cube (you should serve the cocktail just cool, not cold), combine the mead, elderflower liqueur and brandy. Strain into a cocktail glass, then garnish with fresh berries.

Makes 1.

Source: Associated Press

Chefs pick movie scenes for best screen cuisine 02/17/13 [Last modified: Monday, February 18, 2013 4:53pm]
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