Episode #10: The Oscars

5 Apr

Hi Folks… I know this is long over due.  Life has been a little crazy in our world.  I would love to have an FMC this month (April)  before we  change seasons but Im not sure that will happen before summer is in full swing.  Aside from that, we have had a few great foodie series that I hope everyone will enjoy.  Here are the going ons…..

February theme….the Oscars.  Create a dish as a spin off from a film of your choice.

Let me introduce you to some new players….

Andy and Tina

Andy was responsible for snacks and cocktails.  He started off the evening presenting us with a golden oscar award of salmon mousse covered with sesame seeds upon a base of paté.

And for those trashy films that never made it to the oscars; well, they received Oscar the Grouch consisting of polenta topped with dates, black olives, and a little red pepper

The cocktail consisted of punch ginger ale made with simple syrup, absinth, and hand squeezed calamondin juice from a tree that Andy and Tina have growing in their apartment.

The evening was off to a great start.

Next up…Lisa with appetizers.

Lisa worked off the film Julie and Julia and made an amazing gougéres, parmigiano puffed pastry.  This is Julia Child’s recipe Lisa always wanted to try.  She paired the gougére with an Ina Garten tomato-basal soup.

The beverage was a chilled Cava.

Julia Child would have been proud.  The gougéres were delicious……and so was the soup

For the table, instead of bread, JDavid made Soylent Green crackers with spinach and spirulina.  (Check out the clip — I think he got the color just right.

Tastes like grandmas!

Next, Alicia made a soup dish consisting of tea-smoked duck over rice noodles.  The idea was conjured up by combining two movies; Marx brothers’ 1933 movie Duck Soup

and the film Enter the Dragon representing the Chinese year of the dragon.

Paired with a glass of sake.

Our first main course was a tribute to every zombie movie ever made.  Brian incorporated the fine art of creative brioche toast carving, creating a  fist coming out of a grave of finely prepared beef tartar paired with a watercress salad.

The process….

The final product:

Paired with


Our second main course was a Silence of the Lamb.  Lamb meatloaf with a yogurt-mint sauce prepared by me (Francine).

Not so aesthetically appealing but it did get eaten.

The pairing was a Greek white wine.

David presented his version of the film Ratatouille, following the actual Thomas Keller recipe developed for the film… here’s a nice video that melds a how-to recipe with some clips from the film:

Technically, it’s a Confit Byaldi

paired with a simple red table wine from the south of France

Next up was Tina’s dish, our 3rd main course representing  the conflict featured in the move The Help. Her dish was symbolic of “saucy, crabby white folks”: Filet Oscar

The prep work.

Here is what it looked like plated:

No meals complete without that last course called desert.

Richard imagined a play on French new wave film and a late night early morning breakfast with the likes of  Jean-Luc Godard, Francois Truffaut, Claude Chabrol in his creation of a decadent blueberry french toast paired with a steaming cup of coffee.

I would like to thank Andy, Lisa, Alicia, Brian, David, Tina, and Richard for another great FMC.  Thank you to the academy for generating this event.   I would also like to thank past participants and future participants for keeping this social foodie idea afloat.    Finally, A big thank you to all of you who continue to hold an interest in this ongoing blog in spite of the delays in posting.  Thank you to all and have a good night.

2 Responses to “Episode #10: The Oscars”

  1. thatgirlinnewyork April 6, 2012 at 12:20 am #

    brava, francine! this is quite an undertaking! should you ever need help with documentation, i’m glad to help! beautiful pics, and fond memories of that glittery evening on the red carpet (running down the middle of your kitchen).

    • francineo1 April 6, 2012 at 1:25 pm #

      Thank you

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