Archive for April, 2010

Spanglish and “The World’s Greatest Sandwich”>

April 30, 2010

a very intimidatingly dense, rich, runny egg sandwich, made by Adam Sandler in Spanglish

The 2004 James L. Brooks movie Spanglish isn’t really a great movie. It’s not even a great romantic comedy. Adam Sandler seemed kind of awkward in a role that demanded a little more smoothness and grace in a leading man. The star of the movie was really Tea Leoni as a controlling L.A. socialite/mom, who took passive-aggression to new comic heights. The other star of the movie was the sandwich that Adam Sandler’s character (a successful chef and restauranteur) makes one night when he wants to enjoy a quiet meal alone.

The ingredients are some good, dense bread, mayo generously spread on both sides, lettuce, (some other stuff..?) and a meticulously runny egg.

I don’t know what it is about this sandwich that fascinates me, why it haunts my dreams, but I think it’s the egg. It’s a perfect example of slightly relaxed, seemingly sloppy, but methodically crafted food that’s really so good.


A Good Year and the intoxication of Provence

April 24, 2010

Dinner table scene in Ridley Scott’s A Good Year, based on the Peter Mayle book

A Good Year is probably not a movie people will readily associate with Ridley Scott, or remember him by, but it’s a movie that does a remarkable job of creating a sense of mood and atmosphere. When Russell’s Crowe’s character Max, walks through his uncle’s sun-drenched vineyard, the old swimming pool, the gardens, you get a wonderful sense of place and a palpable feeling of the land.
That candelit dinner scene was also really well played out.

In a recent Anthony Bourdain episode where he goes to Provence and has this incredible meal of handmade, pungent garlic aoili, with boiled potatoes, fennel, carrots, and lightly baked fish, he says (slightly callously) “This is classic poor people’s food.” His host, gets slightly indignant and replies, “Yes, but in Provence, everybody was poor.” The resourcefulness and ingenuity of Provencal cooks to take simple farm produce, seafood and poultry and flavor them with local herbs and pair them with incredible locally produced wines, is so outstanding that the style of cooking is replicated almost everywhere in the world.


Movie Food

April 24, 2010

Kirk Douglas hamming it up for Sophia Loren over a plate of spaghetti, c. 1954

Who doesn’t love movies, and who doesn’t love food? Over the course of a couple of posts, I’m going to be looking at certain scenes from movies involving food, that have stayed in my mind. The visual impact of movies in regards to eating, pleasure, and the emotional significance of certain meals and foods, is so compelling and sometimes overlooked. The presence of food and eating in movies is often so seemingly innocuous we tend to pass it over. Thinking about it, I was surprised at all the examples of great “food movies” that came to my mind.

Atlanta Fresh Greek Yogurt

April 1, 2010

The creamiest, coolest, freshest yogurt--made by Atlanta Fresh Artisan Creamery

The growing need to turn to locally made, organically-produced, fresh food has brought about all sorts of small businesses specializing in great new products.  At any Atlanta-area Whole Foods Market, you’ll find the most amazing yogurt you’re likely to tase.

Atlanta Fresh Artisan Creamery, a local dairy, is making the smoothest, freshest yogurt that makes Yoplait seem like watered-down, flavorless, white goo.  Cashing in on the FAGE Greek yogurt craze, they make their own in a variety of decadent flavors: peach and stem ginger, mixed berries, tawny port, and vanilla caramel. The whole milk vanilla caramel (that comes in the orange packaging) is a kind of cosmic experience…

Here’s more about the producers

But go to Whole Foods and try it yourself!