Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine
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So Good You'll Scream? A Cookbook From Horror Icon Vincent Price
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GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)
Hollywood Food Stylists Know: You Can't Film Styrofoam Cake And Eat It, Too
From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey
The State of Theater Popcorn in the Bay Area
Foodie Movie: Cloudy with a Chance of Meatballs
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Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>","avatar":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twitter":"grubreport","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Lucianovic | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_107168":{"type":"posts","id":"bayareabites_107168","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107168","score":null,"sort":[1456424028000]},"guestAuthors":[],"slug":"sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine","title":"Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine","publishDate":1456424028,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\n\u003cp>https://youtu.be/f3fY6sCQQvc\u003c/p>\n\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\n\u003cp>https://youtu.be/WX4C6jr_mmA\u003c/p>\n\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\n\u003cp>https://youtu.be/Q4MIdOj98EA\u003c/p>\n\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"It's coming! The Center for Asian American Media is about to unleash a huge celebration of Asian film, music and food across the Bay Area. ","status":"publish","parent":0,"modified":1456673715,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1245},"headData":{"title":"Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine | KQED","description":"It's coming! The Center for Asian American Media is about to unleash a huge celebration of Asian film, music and food across the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107168 http://ww2.kqed.org/bayareabites/?p=107168","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/25/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine/","disqusTitle":"Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine","path":"/bayareabites/107168/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/f3fY6sCQQvc'\n title='//www.youtube.com/embed/f3fY6sCQQvc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WX4C6jr_mmA'\n title='//www.youtube.com/embed/WX4C6jr_mmA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Q4MIdOj98EA'\n title='//www.youtube.com/embed/Q4MIdOj98EA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107168/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine","authors":["8"],"categories":["bayareabites_2998","bayareabites_63","bayareabites_50","bayareabites_11028","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_13181","bayareabites_9580","bayareabites_143","bayareabites_1223"],"featImg":"bayareabites_107170","label":"bayareabites"},"bayareabites_103984":{"type":"posts","id":"bayareabites_103984","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103984","score":null,"sort":[1448416818000]},"guestAuthors":[],"slug":"in-search-of-the-perfect-holiday-movie-meal","title":"In Search of the Perfect Thanksgiving Holiday Movie Meal","publishDate":1448416818,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you think of film as a reflection of real life, then the fact that Thanksgiving meals in holiday movies often end in disaster should come as no surprise. The situation is fraught with disappointment. Perhaps this dissatisfaction comes from the unusual amount of preparation required to pull off the ideal holiday dinner. Of course, there is the planning and shopping (elements seldom captured on film), but then there are also the competing and often conflicting agendas that arrive along with the array of invited guests and family members, many of whom travel great distances to sit down at the Thanksgiving table. \u003c/p>\n\u003cp>So much effort goes into an event that ends up lasting the time it takes to eat dinner, that it’s not surprising to be let down when those assembled push back from the table and move on to other pursuits. It’s also not unusual for the cook to be the one most aggrieved. Days of preparation end in sad, picked over carcasses. Refrigerator storage space gets turned into bizarre 3-D puzzles of leftovers. And of course, some subset of overstuffed guests must do the dishes. \u003c/p>\n\u003cp>I watched about a dozen movies in search of an accurate portrait of this very American holiday, and I found it, though several of the courses of this cinematic smorgasbord left me hungry for something more. True to form, many explored the impending doom engendered by Thanksgiving. We wait for the kids to arrive safely and wonder what kind of baggage they will bring to the table. \u003c/p>\n\u003cp>https://youtu.be/MgsheZdouX8\u003c/p>\n\u003cp>In film as in real life, the main event occurs when all assembled sit down to dinner. Tempers flare and old grievances surface. Is this a cliche that we have learned from the films and looped back into reality? Or should we adopt the stance that Thanksgiving is the stuff of drama because there are so many good examples of these conflicts based in real life?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/e2zyjbH9zzA \u003c/p>\n\u003cp>It’s all about unrealistic expectations. Often the Thanksgiving table ends up populated with people (family or not) who should never be brought together in the first place.\u003c/p>\n\u003cfigure id=\"attachment_103994\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shes.jpg\" alt=\"Still from She's Gotta Have It\" width=\"1400\" height=\"839\" class=\"size-full wp-image-103994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-1180x707.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-960x575.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from She's Gotta Have It\u003c/figcaption>\u003c/figure>\n\u003cp>Though \u003ca href=\"http://www.imdb.com/title/tt0091939/\" target=\"_blank\">\u003cem>She’s Gotta Have It\u003c/em>\u003c/a> is not my favorite Spike Lee joint (by far), the dinner scene is famous for portraying just this situation. In Lee’s debut feature, the main character, Nola Darling, is juggling three radically different men. She decides to cook her first Thanksgiving dinner and invites the trio to enjoy the meal. The men spend their time insulting one another and competing for Nola’s affections. The meal itself is a sad afterthought.\u003c/p>\n\u003cfigure id=\"attachment_103995\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/hannahsister.jpg\" alt=\"Still from Hannah and Her Sisters\" width=\"1400\" height=\"765\" class=\"size-full wp-image-103995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-800x437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-1180x645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-960x525.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from Hannah and Her Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, \u003ca href=\"http://www.imdb.com/title/tt0091167/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Hannah and Her Sisters\u003c/em>\u003c/a> (also by a very long shot NOT my favorite Woody Allen film), takes place over three consecutive Thanksgiving dinners. During this time we watch the three sisters, Hannah, Lee and Holly struggle in their personal lives and in their relationships to one another. Spoiler alert, Lee conducts an affair with Hannah’s husband, Elliot, and Holly ends up married to Hannah’s ex-husband. I spent the whole movie waiting for the betrayals, petty jealousies and grievances to erupt over the Thanksgiving meal, but was sadly disappointed at the lack of this film’s fireworks. \u003c/p>\n\u003cp>In (my least favorite) Christopher Guest film, \u003ca href=\"http://www.imdb.com/title/tt0470765/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>For Your Consideration\u003c/em>\u003c/a>, a tiny independent film, originally titled \u003cem>Home for Purim\u003c/em> becomes the subject of Oscar buzz. Once award hysteria ensues, the film is re-titled \u003cem>Home for Thanksgiving\u003c/em> and those supposedly under consideration end up disappointed when nominations are announced. The most hilarious scene in the film, however, is Purim dinner, which, like the rest of the film within the film, can best be described as Yiddish Norman Rockwell. \u003c/p>\n\u003cp>https://youtu.be/q372pD1C2sA\u003c/p>\n\u003cp>\u003cstrong>One lesson I took away from my research:\u003c/strong> Don’t ask your teenage daughter, newly politicized through constant TV viewing of the Watergate hearings, to say grace at Thanksgiving. This is a rookie mistake, as any parent who has made it through the raising of teenagers can probably attest. In Ang Lee’s \u003ca href=\"http://www.imdb.com/title/tt0119349/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>The Ice Storm\u003c/em>\u003c/a>, which takes place in 1970’s upper-middle-class Connecticut, adult moral confusion (see ‘\u003ca href=\"https://en.wikipedia.org/wiki/Group_sex#Key_party\" target=\"_blank\">key party\u003c/a>’ on Wikipedia) collides with early teenage sexual exploration. Kevin Kline and Joan Allen play parents Ben and Elena Hood to Tobey McGuire (Paul) and a 15-year-old Christina Ricci (Wendy). At the vaunted Thanksgiving table, Ben makes the grievous error and Wendy delivers the thanks that ends up as “no thanks.” (By the way, \u003cem>The Ice Storm\u003c/em> is a perfect movie, holiday or no, if you prefer your WASPS cold and confused.)\u003c/p>\n\u003cp>https://youtu.be/4uDUNAPdYb4\u003c/p>\n\u003cp>\u003cstrong>Lesson Two:\u003c/strong> The one who spends the most time prepping the dinner will be the most disappointed, or may reap the highest emotional reward. Both are true in Peter Hedges’ \u003ca href=\"http://www.imdb.com/title/tt0311648/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Pieces of April\u003c/em>\u003c/a>, in which April, an estranged daughter played by pre-Cruise Katie Holmes, volunteers to make Thanksgiving dinner for a family that clearly cannot stand her. Holmes and her boyfriend live in a low-rent, five-floor walk-up somewhere in pre-Disneyfied Manhattan. April wakes up Thanksgiving morning and begins making a meal not one viewer will want to eat. Once her boyfriend leaves the apartment, Holmes discovers, after removing shoes and other items from the cavity, that her oven doesn’t work. Her quest for the rest of the film is to 1) introduce herself to her neighbors and 2) borrow space in a warm oven long enough to cook a turkey. While April busies herself with this task, her family begrudgingly makes the journey into the city from the suburbs. \u003c/p>\n\u003cp>https://youtu.be/p4_nmB7PsOo\u003c/p>\n\u003cp>\u003cstrong>Lesson Three:\u003c/strong> The more uptight you are, the more likely you will end up with food all over your perfect dress. Jodie Foster’s \u003ca href=\"http://www.imdb.com/title/tt0113321/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Home for the Holidays\u003c/em>\u003c/a> was made in 1995 well before gay marriage went mainstream, so there is a character and a plot line that might seem a bit dated, but was lovingly wrought when the film first came out. The cast is great, featuring Holly Hunter, Robert Downey Jr. and Cynthia Stevenson as siblings Claudia, Tommy and Joanne Larson. After a quick series of surprises and setbacks in Chicago, Claudia boards a plane and heads home to Baltimore for the holiday with parents Adele and Henry (Anne Bancroft and Charles Durning). On the plane she makes a distress call to gay brother Tommy, who arrives with Leo Fish (Dylan McDermott at his most dreamy) in tow. The family home is pure chaos, TV on, music playing, mom and dad dancing, mom smoking Virginia Slims, inappropriate kissing. Competing turkeys (one organic) crowd the holiday table. Hijinks ensue that end when — spoiler alert — high-strung, homophobic sister Joanne gets a non-organic turkey in the lap. In the movies, this is the punishment for being uptight, followed by uncomfortable and infuriatingly unapologetic laughter. \u003c/p>\n\u003cp>https://youtu.be/egWFWloosog\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, this filmic lesson ends with the understanding that the more we expect, the less we are likely to get. It’s the holiday season; control is an illusion. It’s not about cooking or eating. Whatever preparations you made, remind yourself that you made them with love. What Thanksgiving is all about, at least according to the movies, is breathing and getting through. We’ve really got to be thankful for whoever and whatever comes our way.\u003c/p>\n\n","blocks":[],"excerpt":"If you think of film as a reflection of real life, then the fact that Thanksgiving meals in holiday movies often end in disaster should come as no surprise. ","status":"publish","parent":0,"modified":1448418348,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1265},"headData":{"title":"In Search of the Perfect Thanksgiving Holiday Movie Meal | KQED","description":"If you think of film as a reflection of real life, then the fact that Thanksgiving meals in holiday movies often end in disaster should come as no surprise. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"103984 http://ww2.kqed.org/bayareabites/?p=103984","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/24/in-search-of-the-perfect-holiday-movie-meal/","disqusTitle":"In Search of the Perfect Thanksgiving Holiday Movie Meal","path":"/bayareabites/103984/in-search-of-the-perfect-holiday-movie-meal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you think of film as a reflection of real life, then the fact that Thanksgiving meals in holiday movies often end in disaster should come as no surprise. The situation is fraught with disappointment. Perhaps this dissatisfaction comes from the unusual amount of preparation required to pull off the ideal holiday dinner. Of course, there is the planning and shopping (elements seldom captured on film), but then there are also the competing and often conflicting agendas that arrive along with the array of invited guests and family members, many of whom travel great distances to sit down at the Thanksgiving table. \u003c/p>\n\u003cp>So much effort goes into an event that ends up lasting the time it takes to eat dinner, that it’s not surprising to be let down when those assembled push back from the table and move on to other pursuits. It’s also not unusual for the cook to be the one most aggrieved. Days of preparation end in sad, picked over carcasses. Refrigerator storage space gets turned into bizarre 3-D puzzles of leftovers. And of course, some subset of overstuffed guests must do the dishes. \u003c/p>\n\u003cp>I watched about a dozen movies in search of an accurate portrait of this very American holiday, and I found it, though several of the courses of this cinematic smorgasbord left me hungry for something more. True to form, many explored the impending doom engendered by Thanksgiving. We wait for the kids to arrive safely and wonder what kind of baggage they will bring to the table. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/MgsheZdouX8'\n title='//www.youtube.com/embed/MgsheZdouX8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In film as in real life, the main event occurs when all assembled sit down to dinner. Tempers flare and old grievances surface. Is this a cliche that we have learned from the films and looped back into reality? Or should we adopt the stance that Thanksgiving is the stuff of drama because there are so many good examples of these conflicts based in real life?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>https://youtu.be/e2zyjbH9zzA \u003c/p>\n\u003cp>It’s all about unrealistic expectations. Often the Thanksgiving table ends up populated with people (family or not) who should never be brought together in the first place.\u003c/p>\n\u003cfigure id=\"attachment_103994\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shes.jpg\" alt=\"Still from She's Gotta Have It\" width=\"1400\" height=\"839\" class=\"size-full wp-image-103994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-1180x707.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-960x575.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from She's Gotta Have It\u003c/figcaption>\u003c/figure>\n\u003cp>Though \u003ca href=\"http://www.imdb.com/title/tt0091939/\" target=\"_blank\">\u003cem>She’s Gotta Have It\u003c/em>\u003c/a> is not my favorite Spike Lee joint (by far), the dinner scene is famous for portraying just this situation. In Lee’s debut feature, the main character, Nola Darling, is juggling three radically different men. She decides to cook her first Thanksgiving dinner and invites the trio to enjoy the meal. The men spend their time insulting one another and competing for Nola’s affections. The meal itself is a sad afterthought.\u003c/p>\n\u003cfigure id=\"attachment_103995\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/hannahsister.jpg\" alt=\"Still from Hannah and Her Sisters\" width=\"1400\" height=\"765\" class=\"size-full wp-image-103995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-800x437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-1180x645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-960x525.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from Hannah and Her Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, \u003ca href=\"http://www.imdb.com/title/tt0091167/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Hannah and Her Sisters\u003c/em>\u003c/a> (also by a very long shot NOT my favorite Woody Allen film), takes place over three consecutive Thanksgiving dinners. During this time we watch the three sisters, Hannah, Lee and Holly struggle in their personal lives and in their relationships to one another. Spoiler alert, Lee conducts an affair with Hannah’s husband, Elliot, and Holly ends up married to Hannah’s ex-husband. I spent the whole movie waiting for the betrayals, petty jealousies and grievances to erupt over the Thanksgiving meal, but was sadly disappointed at the lack of this film’s fireworks. \u003c/p>\n\u003cp>In (my least favorite) Christopher Guest film, \u003ca href=\"http://www.imdb.com/title/tt0470765/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>For Your Consideration\u003c/em>\u003c/a>, a tiny independent film, originally titled \u003cem>Home for Purim\u003c/em> becomes the subject of Oscar buzz. Once award hysteria ensues, the film is re-titled \u003cem>Home for Thanksgiving\u003c/em> and those supposedly under consideration end up disappointed when nominations are announced. The most hilarious scene in the film, however, is Purim dinner, which, like the rest of the film within the film, can best be described as Yiddish Norman Rockwell. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/q372pD1C2sA'\n title='//www.youtube.com/embed/q372pD1C2sA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>One lesson I took away from my research:\u003c/strong> Don’t ask your teenage daughter, newly politicized through constant TV viewing of the Watergate hearings, to say grace at Thanksgiving. This is a rookie mistake, as any parent who has made it through the raising of teenagers can probably attest. In Ang Lee’s \u003ca href=\"http://www.imdb.com/title/tt0119349/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>The Ice Storm\u003c/em>\u003c/a>, which takes place in 1970’s upper-middle-class Connecticut, adult moral confusion (see ‘\u003ca href=\"https://en.wikipedia.org/wiki/Group_sex#Key_party\" target=\"_blank\">key party\u003c/a>’ on Wikipedia) collides with early teenage sexual exploration. Kevin Kline and Joan Allen play parents Ben and Elena Hood to Tobey McGuire (Paul) and a 15-year-old Christina Ricci (Wendy). At the vaunted Thanksgiving table, Ben makes the grievous error and Wendy delivers the thanks that ends up as “no thanks.” (By the way, \u003cem>The Ice Storm\u003c/em> is a perfect movie, holiday or no, if you prefer your WASPS cold and confused.)\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4uDUNAPdYb4'\n title='//www.youtube.com/embed/4uDUNAPdYb4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Lesson Two:\u003c/strong> The one who spends the most time prepping the dinner will be the most disappointed, or may reap the highest emotional reward. Both are true in Peter Hedges’ \u003ca href=\"http://www.imdb.com/title/tt0311648/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Pieces of April\u003c/em>\u003c/a>, in which April, an estranged daughter played by pre-Cruise Katie Holmes, volunteers to make Thanksgiving dinner for a family that clearly cannot stand her. Holmes and her boyfriend live in a low-rent, five-floor walk-up somewhere in pre-Disneyfied Manhattan. April wakes up Thanksgiving morning and begins making a meal not one viewer will want to eat. Once her boyfriend leaves the apartment, Holmes discovers, after removing shoes and other items from the cavity, that her oven doesn’t work. Her quest for the rest of the film is to 1) introduce herself to her neighbors and 2) borrow space in a warm oven long enough to cook a turkey. While April busies herself with this task, her family begrudgingly makes the journey into the city from the suburbs. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/p4_nmB7PsOo'\n title='//www.youtube.com/embed/p4_nmB7PsOo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Lesson Three:\u003c/strong> The more uptight you are, the more likely you will end up with food all over your perfect dress. Jodie Foster’s \u003ca href=\"http://www.imdb.com/title/tt0113321/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Home for the Holidays\u003c/em>\u003c/a> was made in 1995 well before gay marriage went mainstream, so there is a character and a plot line that might seem a bit dated, but was lovingly wrought when the film first came out. The cast is great, featuring Holly Hunter, Robert Downey Jr. and Cynthia Stevenson as siblings Claudia, Tommy and Joanne Larson. After a quick series of surprises and setbacks in Chicago, Claudia boards a plane and heads home to Baltimore for the holiday with parents Adele and Henry (Anne Bancroft and Charles Durning). On the plane she makes a distress call to gay brother Tommy, who arrives with Leo Fish (Dylan McDermott at his most dreamy) in tow. The family home is pure chaos, TV on, music playing, mom and dad dancing, mom smoking Virginia Slims, inappropriate kissing. Competing turkeys (one organic) crowd the holiday table. Hijinks ensue that end when — spoiler alert — high-strung, homophobic sister Joanne gets a non-organic turkey in the lap. In the movies, this is the punishment for being uptight, followed by uncomfortable and infuriatingly unapologetic laughter. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/egWFWloosog'\n title='//www.youtube.com/embed/egWFWloosog'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, this filmic lesson ends with the understanding that the more we expect, the less we are likely to get. It’s the holiday season; control is an illusion. It’s not about cooking or eating. Whatever preparations you made, remind yourself that you made them with love. What Thanksgiving is all about, at least according to the movies, is breathing and getting through. We’ve really got to be thankful for whoever and whatever comes our way.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103984/in-search-of-the-perfect-holiday-movie-meal","authors":["8"],"categories":["bayareabites_11028","bayareabites_334","bayareabites_1593"],"tags":["bayareabites_143","bayareabites_1223","bayareabites_530"],"featImg":"bayareabites_103993","label":"bayareabites"},"bayareabites_102711":{"type":"posts","id":"bayareabites_102711","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102711","score":null,"sort":[1446245236000]},"guestAuthors":[],"slug":"so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","title":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","publishDate":1446245236,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003cem>A Treasury of Great Recipes,\u003c/em> by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an \"omnivorous appetite,\" his daughter tells us.","status":"publish","parent":0,"modified":1570571953,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":760},"headData":{"title":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price | KQED","description":"A Treasury of Great Recipes, by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an "omnivorous appetite," his daughter tells us.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102711 http://ww2.kqed.org/bayareabites/?p=102711","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/30/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price/","disqusTitle":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","source":"Cookbook","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/cookbooks/","nprByline":"Mandalit del Barco, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"452660436","nprApiLink":"http://api.npr.org/query?id=452660436&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/30/452660436/back-from-the-dead-horror-icon-vincent-price-s-cookbook-revived?ft=nprml&f=452660436","nprRetrievedStory":"1","nprPubDate":"Fri, 30 Oct 2015 16:37:00 -0400","nprStoryDate":"Fri, 30 Oct 2015 05:21:00 -0400","nprLastModifiedDate":"Fri, 30 Oct 2015 16:37:38 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3?orgId=1&topicId=1053&d=207&p=3&story=452660436&t=progseg&e=453061266&seg=20&ft=nprml&f=452660436","nprAudioM3u":"http://api.npr.org/m3u/1453072684-1a53ff.m3u?orgId=1&topicId=1053&d=207&p=3&story=452660436&t=progseg&e=453061266&seg=20&ft=nprml&f=452660436","path":"/bayareabites/102711/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102711/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","authors":["byline_bayareabites_102711"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_12550","bayareabites_10916","bayareabites_34","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_112","bayareabites_41","bayareabites_1223","bayareabites_14738","bayareabites_492"],"featImg":"bayareabites_102713","label":"source_bayareabites_102711"},"bayareabites_102273":{"type":"posts","id":"bayareabites_102273","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102273","score":null,"sort":[1445360462000]},"guestAuthors":[],"slug":"celebrate-food-day-with-a-feast-for-the-eyes","title":"Celebrate Food Day with a Feast for the Eyes","publishDate":1445360462,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Did you know this Saturday, October 24, 2015 is National Food Day? Created by the \u003ca href=\"http://www.cspinet.org/about/index.html\" target=\"_blank\">Center for Science in the Public Interest\u003c/a>, \u003ca href=\"http://www.foodday.org/\" target=\"_blank\">Food Day\u003c/a> is a loose coalition of nationwide events that aim to \"inspire Americans to change their diets and our food policies\" in order to create a healthier, more sustainable approach to the way we produce and consume food.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"http://www.roxie.com/ai1ec_event/food-day-film-day-festival/\" target=\"_blank\">Food Day/Film Day Festival\u003c/a>, curated by \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">EatDrinkFilms\u003c/a>, a local online magazine, screens four feature films -- three San Francisco premieres and a beloved classic -- at the Roxie Theatre in the heart of the Mission District. An additional program of shorts screens for free at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_102283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/elsomni2.jpg\" alt=\"Still from El Somni (The Dream)\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from El Somni (The Dream)\u003c/figcaption>\u003c/figure>\n\u003cp>Probably the most intriguing selection in the mix is \u003cem>El Somni (The Dream)\u003c/em>, a Spanish film documenting the production of an immersive art experience that includes, music, dance, film, sculpture and food. (\u003cem>El Somni\u003c/em> screens Saturday at 7pm.) “The Dream” in question is a \"12-course opera, a 12-act banquet\" prepared and performed for a lucky group of 12 participants who dine at a round table, which doubles as a video screen and is surrounded by three more. The documentary follows the event’s creators, including director Franc Aleu and the Roca Brothers, proprietors of El Celler de Can Roca (a restaurant in Girona, Spain, that has received three Michelin stars and was named best restaurant in the world by English Restaurant Magazine in 2013), alongside 40 visual, gastronomic and performing artists, as they conceive and prepare a sensual feast.\u003c/p>\n\u003cp>Early on we see vivid details of the event's conceptualization. Each of the Rocas struggles to explain the ideas and emotions they want to explore within the flavors of the food. One asks, \"How does the moon taste?\" And the answer has something to do with ashes and truffles. Another talks about Indian spices and peppers growing in adjacent fields and thinks about the sensual harmony of color, smell and taste within a holistic environment. A third ponders the origins of life in the depths of the sea.\u003c/p>\n\u003cp>Dancers are motion-captured and turned into statues that crumble under the weight of overwrought emotions. A musician-engineer constructs a robotic string quintet. Metal workers create delicate silver coral serving dishes. A ceramic artist considers the delicacy of desire and makes a plate to match.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/ckxZnzca7_c\u003c/p>\n\u003cp>The preparation for the event is like the construction of an opera, including sets, costumes, props, music, singing, dancing, acting … and food, strange and seemingly glorious food. One diner wonders at the event’s excess; this much sensation runs the risk of failure, going too far and creating a sensual short-circuit. Other participants struggle to translate what they are feeling into words. Words fail, but overall, the film is a phantasmagoria of delicious decadence, a vision of a European art elite in pursuit of a total art experience. I can't imagine this film screening anywhere else, so this might be your only chance to catch it in all of its avant-garde glory.\u003c/p>\n\u003cfigure id=\"attachment_102284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/babettes.jpg\" alt=\"Still from Babette's Feast\" width=\"1920\" height=\"1574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-400x328.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1440x1181.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1180x967.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-960x787.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from Babette's Feast\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>El Somni\u003c/em> relates directly to the festival's opener, the 1987 Academy Award-winner, \u003cem>Babette's Feast\u003c/em>, a Danish film that is shot like a Dutch master painting. (\u003cem>Babette’s Feast\u003c/em> screens Saturday at 1:15pm.) The film explains how a pair of pious sisters living in a small, 19th-century Dutch seaside village end up with a French housekeeper, who demonstrates the transformational power and the art of cooking. If you haven't seen \u003cem>Babette's Feast\u003c/em>, now is the time. It's a quiet and gorgeously moving portrait of earthiness and grace.\u003c/p>\n\u003cp>https://youtu.be/H5w9skKcdnA\u003c/p>\n\u003cp>An additional European entry, \u003cem>The Ways of Wine\u003c/em>, is an odd combination of documentary and drama, following a famous sommelier who inexplicably loses his palate and is encouraged to visit Argentina’s best wineries to somehow recover it. (\u003cem>The Ways of Wine\u003c/em> screens Saturday at 9:15pm.)\u003c/p>\n\u003cfigure id=\"attachment_102285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pollan.jpg\" alt=\"Michael Pollan, In Defense of Food\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Michael Pollan, In Defense of Food \u003ccite>(John Chater)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the U.S. front, the discussion is a little less elevated, but the debate is no less vital. Local filmmaker, Michael Schwarz's \u003cem>In Defense of Food\u003c/em>, based on Michael Pollan's book of the same name, demonstrates how completely the American commercial food system has gone off the rails. (\u003cem>In Defense of Food\u003c/em> screens Saturday at 4pm.) It's a portrait of practices and policies that have created cheap foods that lack basic nutritional value, which Pollan calls \"edible food-like substances.\" They inhabit the center sections of every supermarket and take up most of the shelf space. They come in brightly colored packages that proclaim their virtues or point out proudly what vices they lack. Pollan calls them overabundant evidence of \"nutrionalism,\" a non-holistic ideology that breaks food into its constituent parts and proclaims some elements good and others bad. We are always (in the U.S. at least) in the midst of some fad or another that tells us that fat, gluten or some other element is bad, while this month, fiber or antioxidants are in! Food manufacturers go out of their way to remove the offending materials and add those that everyone wants.\u003c/p>\n\u003cp>Basically, Pollan says, these packaged foods generate the problems they are also attempting to solve. He says, \"The quieter foods are most likely much healthier,\" meaning, in terms of nutrition, the ones in the packages have much less to offer than they claim and the ones outside of packages speak (softly) for themselves. Pollan’s slogan is, “Eat food, not too much, mostly plants.”\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/135709265\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>What's great about \u003cem>In Defense of Food\u003c/em> is that it's NOT DEPRESSING!!! It's a really informative journey through the history of our current commercial food system, exploring the reasons many situations as they currently stand came into being in the first place. Evolutionarily, one can see how the system developed, but also how it grew out of control. There were reasons in the past to want to produce cheap food, most specifically in reaction to the starvation and deprivation suffered during the Great Depression. However, those systems have gone out of whack and it's time for a rebalance. We are in a new era where scarce resources can hardly be wasted on the production of foods that cost less (because government subsidized) and are less healthy (because stripped of nutritional value) and end up causing harm (and thereby cost more in medical fees). The whole situation would seem inexplicable if Pollan weren’t such a sensible guide. And the film is illustrated by Maira Kalman, so it's great to look at as well. (Director Michael Schwarz will be at the screening.)\u003c/p>\n\u003cp>Finally, there is a free screening of shorts Saturday, 11am at the Exploratorium, which includes a screening of Susan Rockefeller’s \u003cem>Food for Thought, Food for Life\u003c/em>. Covering much the same territory as \u003cem>In Defense of Food\u003c/em>, and with a similar effervescent zip, Rockefeller’s 22-minute short is almost an executive summary of the ideas explored in depth in Schwarz’s 2-hour doc. \u003cem>Food for Thought, Food for Life\u003c/em> is, however, a bite-sized primer that could and should be seen by everyone who cares about food.\u003c/p>\n\u003cp>Speaking of caring, this much food imagery will inevitably make your stomach growl. Luckily, the folks at Eat Drink Films have got you covered. There will be tastings between screenings hosted by local food and beverage producers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Food Day/Film Day is Saturday, October 24, 2015 at the Roxie Theatre and the Exploratorium in San Francisco. For tickets and information visit \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">eatdrinkfilms.com\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Food Day/Film Day serves up a smorgasbord of films about food (including a beloved classic and three SF premieres) this Saturday for Food Day, a loose coalition of nationwide events aimed at inspiring Americans to change our diets and food policies.\r\n\r\n","status":"publish","parent":0,"modified":1445443614,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["https://player.vimeo.com/video/135709265"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1289},"headData":{"title":"Celebrate Food Day with a Feast for the Eyes | KQED","description":"Food Day/Film Day serves up a smorgasbord of films about food (including a beloved classic and three SF premieres) this Saturday for Food Day, a loose coalition of nationwide events aimed at inspiring Americans to change our diets and food policies.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102273 http://ww2.kqed.org/bayareabites/?p=102273","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/20/celebrate-food-day-with-a-feast-for-the-eyes/","disqusTitle":"Celebrate Food Day with a Feast for the Eyes","source":"Food Art","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-art/","path":"/bayareabites/102273/celebrate-food-day-with-a-feast-for-the-eyes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know this Saturday, October 24, 2015 is National Food Day? Created by the \u003ca href=\"http://www.cspinet.org/about/index.html\" target=\"_blank\">Center for Science in the Public Interest\u003c/a>, \u003ca href=\"http://www.foodday.org/\" target=\"_blank\">Food Day\u003c/a> is a loose coalition of nationwide events that aim to \"inspire Americans to change their diets and our food policies\" in order to create a healthier, more sustainable approach to the way we produce and consume food.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"http://www.roxie.com/ai1ec_event/food-day-film-day-festival/\" target=\"_blank\">Food Day/Film Day Festival\u003c/a>, curated by \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">EatDrinkFilms\u003c/a>, a local online magazine, screens four feature films -- three San Francisco premieres and a beloved classic -- at the Roxie Theatre in the heart of the Mission District. An additional program of shorts screens for free at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_102283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/elsomni2.jpg\" alt=\"Still from El Somni (The Dream)\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/elsomni2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from El Somni (The Dream)\u003c/figcaption>\u003c/figure>\n\u003cp>Probably the most intriguing selection in the mix is \u003cem>El Somni (The Dream)\u003c/em>, a Spanish film documenting the production of an immersive art experience that includes, music, dance, film, sculpture and food. (\u003cem>El Somni\u003c/em> screens Saturday at 7pm.) “The Dream” in question is a \"12-course opera, a 12-act banquet\" prepared and performed for a lucky group of 12 participants who dine at a round table, which doubles as a video screen and is surrounded by three more. The documentary follows the event’s creators, including director Franc Aleu and the Roca Brothers, proprietors of El Celler de Can Roca (a restaurant in Girona, Spain, that has received three Michelin stars and was named best restaurant in the world by English Restaurant Magazine in 2013), alongside 40 visual, gastronomic and performing artists, as they conceive and prepare a sensual feast.\u003c/p>\n\u003cp>Early on we see vivid details of the event's conceptualization. Each of the Rocas struggles to explain the ideas and emotions they want to explore within the flavors of the food. One asks, \"How does the moon taste?\" And the answer has something to do with ashes and truffles. Another talks about Indian spices and peppers growing in adjacent fields and thinks about the sensual harmony of color, smell and taste within a holistic environment. A third ponders the origins of life in the depths of the sea.\u003c/p>\n\u003cp>Dancers are motion-captured and turned into statues that crumble under the weight of overwrought emotions. A musician-engineer constructs a robotic string quintet. Metal workers create delicate silver coral serving dishes. A ceramic artist considers the delicacy of desire and makes a plate to match.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ckxZnzca7_c'\n title='//www.youtube.com/embed/ckxZnzca7_c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The preparation for the event is like the construction of an opera, including sets, costumes, props, music, singing, dancing, acting … and food, strange and seemingly glorious food. One diner wonders at the event’s excess; this much sensation runs the risk of failure, going too far and creating a sensual short-circuit. Other participants struggle to translate what they are feeling into words. Words fail, but overall, the film is a phantasmagoria of delicious decadence, a vision of a European art elite in pursuit of a total art experience. I can't imagine this film screening anywhere else, so this might be your only chance to catch it in all of its avant-garde glory.\u003c/p>\n\u003cfigure id=\"attachment_102284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/babettes.jpg\" alt=\"Still from Babette's Feast\" width=\"1920\" height=\"1574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-400x328.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1440x1181.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-1180x967.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/babettes-960x787.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Still from Babette's Feast\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>El Somni\u003c/em> relates directly to the festival's opener, the 1987 Academy Award-winner, \u003cem>Babette's Feast\u003c/em>, a Danish film that is shot like a Dutch master painting. (\u003cem>Babette’s Feast\u003c/em> screens Saturday at 1:15pm.) The film explains how a pair of pious sisters living in a small, 19th-century Dutch seaside village end up with a French housekeeper, who demonstrates the transformational power and the art of cooking. If you haven't seen \u003cem>Babette's Feast\u003c/em>, now is the time. It's a quiet and gorgeously moving portrait of earthiness and grace.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/H5w9skKcdnA'\n title='//www.youtube.com/embed/H5w9skKcdnA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>An additional European entry, \u003cem>The Ways of Wine\u003c/em>, is an odd combination of documentary and drama, following a famous sommelier who inexplicably loses his palate and is encouraged to visit Argentina’s best wineries to somehow recover it. (\u003cem>The Ways of Wine\u003c/em> screens Saturday at 9:15pm.)\u003c/p>\n\u003cfigure id=\"attachment_102285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pollan.jpg\" alt=\"Michael Pollan, In Defense of Food\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/pollan-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Michael Pollan, In Defense of Food \u003ccite>(John Chater)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the U.S. front, the discussion is a little less elevated, but the debate is no less vital. Local filmmaker, Michael Schwarz's \u003cem>In Defense of Food\u003c/em>, based on Michael Pollan's book of the same name, demonstrates how completely the American commercial food system has gone off the rails. (\u003cem>In Defense of Food\u003c/em> screens Saturday at 4pm.) It's a portrait of practices and policies that have created cheap foods that lack basic nutritional value, which Pollan calls \"edible food-like substances.\" They inhabit the center sections of every supermarket and take up most of the shelf space. They come in brightly colored packages that proclaim their virtues or point out proudly what vices they lack. Pollan calls them overabundant evidence of \"nutrionalism,\" a non-holistic ideology that breaks food into its constituent parts and proclaims some elements good and others bad. We are always (in the U.S. at least) in the midst of some fad or another that tells us that fat, gluten or some other element is bad, while this month, fiber or antioxidants are in! Food manufacturers go out of their way to remove the offending materials and add those that everyone wants.\u003c/p>\n\u003cp>Basically, Pollan says, these packaged foods generate the problems they are also attempting to solve. He says, \"The quieter foods are most likely much healthier,\" meaning, in terms of nutrition, the ones in the packages have much less to offer than they claim and the ones outside of packages speak (softly) for themselves. Pollan’s slogan is, “Eat food, not too much, mostly plants.”\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/135709265\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>What's great about \u003cem>In Defense of Food\u003c/em> is that it's NOT DEPRESSING!!! It's a really informative journey through the history of our current commercial food system, exploring the reasons many situations as they currently stand came into being in the first place. Evolutionarily, one can see how the system developed, but also how it grew out of control. There were reasons in the past to want to produce cheap food, most specifically in reaction to the starvation and deprivation suffered during the Great Depression. However, those systems have gone out of whack and it's time for a rebalance. We are in a new era where scarce resources can hardly be wasted on the production of foods that cost less (because government subsidized) and are less healthy (because stripped of nutritional value) and end up causing harm (and thereby cost more in medical fees). The whole situation would seem inexplicable if Pollan weren’t such a sensible guide. And the film is illustrated by Maira Kalman, so it's great to look at as well. (Director Michael Schwarz will be at the screening.)\u003c/p>\n\u003cp>Finally, there is a free screening of shorts Saturday, 11am at the Exploratorium, which includes a screening of Susan Rockefeller’s \u003cem>Food for Thought, Food for Life\u003c/em>. Covering much the same territory as \u003cem>In Defense of Food\u003c/em>, and with a similar effervescent zip, Rockefeller’s 22-minute short is almost an executive summary of the ideas explored in depth in Schwarz’s 2-hour doc. \u003cem>Food for Thought, Food for Life\u003c/em> is, however, a bite-sized primer that could and should be seen by everyone who cares about food.\u003c/p>\n\u003cp>Speaking of caring, this much food imagery will inevitably make your stomach growl. Luckily, the folks at Eat Drink Films have got you covered. There will be tastings between screenings hosted by local food and beverage producers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food Day/Film Day is Saturday, October 24, 2015 at the Roxie Theatre and the Exploratorium in San Francisco. For tickets and information visit \u003ca href=\"http://eatdrinkfilms.com/\" target=\"_blank\">eatdrinkfilms.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102273/celebrate-food-day-with-a-feast-for-the-eyes","authors":["8"],"categories":["bayareabites_50","bayareabites_11028","bayareabites_1593"],"tags":["bayareabites_14984","bayareabites_143","bayareabites_14983","bayareabites_1223"],"featImg":"bayareabites_102282","label":"source_bayareabites_102273"},"bayareabites_96513":{"type":"posts","id":"bayareabites_96513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96513","score":null,"sort":[1434041953000]},"guestAuthors":[],"slug":"guide-bay-area-restaurants-on-film-for-hungry-movie-buffs","title":"GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)","publishDate":1434041953,"format":"aside","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A tour of the Bay Area eateries that have graced the silver screen over the years.","status":"publish","parent":0,"modified":1450204158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1881},"headData":{"title":"GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs) | KQED","description":"A tour of the Bay Area eateries that have graced the silver screen over the years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96513 http://ww2.kqed.org/bayareabites/?p=96513","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/11/guide-bay-area-restaurants-on-film-for-hungry-movie-buffs/","disqusTitle":"GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)","path":"/bayareabites/96513/guide-bay-area-restaurants-on-film-for-hungry-movie-buffs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96513/guide-bay-area-restaurants-on-film-for-hungry-movie-buffs","authors":["3243"],"series":["bayareabites_15150"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_8770","bayareabites_2407","bayareabites_1865","bayareabites_2090","bayareabites_13746","bayareabites_334","bayareabites_45","bayareabites_10851","bayareabites_1807","bayareabites_90","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_14453","bayareabites_14538","bayareabites_14536","bayareabites_14773","bayareabites_143","bayareabites_13419","bayareabites_1223","bayareabites_3472","bayareabites_14535","bayareabites_14745","bayareabites_14540","bayareabites_14539","bayareabites_12928","bayareabites_14537"],"featImg":"bayareabites_96536","label":"bayareabites_15150"},"bayareabites_93313":{"type":"posts","id":"bayareabites_93313","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93313","score":null,"sort":[1424287378000]},"guestAuthors":[],"slug":"hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too","title":"Hollywood Food Stylists Know: You Can't Film Styrofoam Cake And Eat It, Too","publishDate":1424287378,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Melissa McSorley's job is to make food look good — and last — on camera. Sometimes that means cooking 800 Cubano sandwiches, other times it means scooping butter instead of ice cream.","status":"publish","parent":0,"modified":1424287378,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":797},"headData":{"title":"Hollywood Food Stylists Know: You Can't Film Styrofoam Cake And Eat It, Too | KQED","description":"Melissa McSorley's job is to make food look good — and last — on camera. Sometimes that means cooking 800 Cubano sandwiches, other times it means scooping butter instead of ice cream.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93313 http://blogs.kqed.org/bayareabites/?p=93313","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/18/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too/","disqusTitle":"Hollywood Food Stylists Know: You Can't Film Styrofoam Cake And Eat It, Too","nprByline":"Susan Stamberg","nprStoryId":"385236806","nprApiLink":"http://api.npr.org/query?id=385236806&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too?ft=nprml&f=385236806","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Feb 2015 10:09:00 -0500","nprStoryDate":"Wed, 18 Feb 2015 04:35:00 -0500","nprLastModifiedDate":"Wed, 18 Feb 2015 10:09:02 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3?orgId=1&topicId=1137&aggIds=147290803&e=385236806&d=343&ft=nprml&f=385236806","nprAudioM3u":"http://api.npr.org/m3u/1387149140-a9f2bd.m3u?orgId=1&topicId=1137&aggIds=147290803&e=385236806&d=343&ft=nprml&f=385236806","path":"/bayareabites/93313/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg\" alt=\"Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"739\" class=\"size-full wp-image-93314\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2886edit_custom-842ffc8001e82d5484f8f9a5975fc3722d454c4e-e1424287127930-320x236.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food stylist Melissa McSorley demonstrates how she prepared the Cubano sandwich from the movie Chef. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150218_me_hollywood_food_stylists_know_you_cant_film_styrofoam_cake_and_eat_it_too.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2101242/susan-stamberg\" target=\"_blank\">Susan Stamberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/385236806/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>In the parking lot of a small Los Angeles studio, food stylist Melissa McSorley is re-creating the dish that saved the day for the hero of a recent film. \"The Cubano sandwich ... was the heart and soul of the movie \u003cem>Chef\u003c/em>,\" she says.\u003c/p>\n\u003cp>In the film, actor Jon Favreau cooks his way through fancy Delmonico steaks and caviar to find his Zen making Cubanos on a beat-up food truck. He follows a recipe from \u003ca href=\"http://www.npr.org/2013/11/07/243527051/roy-chois-tacos-channel-la-and-the-immigrant-experience\">Roy Choi\u003c/a>, the chef whose Korean taco truck helped launch the street food movement in LA. As food stylist, McSorley's job was to get Choi's recipe on screen, assembling pork, ham, Swiss cheese, mustard and very crunchy dill pickles on a crisp baguette.\u003c/p>\n\u003cfigure id=\"attachment_93315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg\" alt=\"McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/img_2924edit-8a6412e7997f8ac9357224fe7fb826e6fbe2bd99-e1424287182314-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McSorley estimates that she and her team made about 800 Cubanos during the course of filming. Photo: Cindy Carpien/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Over the course of filming \u003cem>Chef\u003c/em>, McSorley estimates that she and her team made about 800 Cubanos. Why so many? Favreau, who also directed the film, says, \"The trick with food on a set — you have to eat and then you have to eat again, and then you have to eat again for every angle and every take.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the set of his forthcoming film \u003cem>The Jungle Book\u003c/em>, Favreau explains that he wanted the food on \u003cem>Chef\u003c/em> to taste good all day long so actors looked as excited about their Cubanos on take 12 as they did on take one.\u003c/p>\n\u003cp>\"A lot of veteran actors find excuses not to eat in scenes,\" he says. \"And you always know the new actor, because they're hungry and they're like, 'Oh my God, that looks so good!' and they tear into the birthday cake. And the seasoned, old, salty pro picks at it with their fork, but if you watch closely, they never actually put it in their mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_93316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg\" alt=\"In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\" width=\"1000\" height=\"664\" class=\"size-full wp-image-93316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chef_05096_enl-81c5039236349c79752bbb7d9ddd795b09865806-e1424287242900-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Chef, Jon Favreau (right) plays a chef who leaves his post at a respected LA restaurant to launch a food truck with his son (Emjay Anthony, center) and a former line cook (John Leguizamo). Photo: Merrick Morton/Courtesy of Open Road Films\u003c/figcaption>\u003c/figure>\n\u003cp>That's because the veterans know they'll be munching that cake for six, maybe eight hours. And even the most delicious stuff can get old after that long.\u003c/p>\n\u003cp>The Cubano Melissa McSorley made in that parking lot was fabulous, but good-tasting food isn't always her goal. If certain ingredients have to last a long time on camera, food stylists have to get creative by making, say, fake ice cream with a knob of butter coated in sugar. According to McSorley, one of the most common faked movie foods is pretty exotic.\u003c/p>\n\u003cp>\"Oysters are always scripted into scenes because they're very sensual, but many actors don't want to slurp those down on camera,\" she says. \"So I tend to make a lot of fake oysters, which I make out of flan — a custard — which I then color and air brush, and I shape it. It perfectly slides out of the oyster shell.\"\u003c/p>\n\u003cp>Then there's caviar. The upcoming film \u003cem>Danny Collins\u003c/em>, starring Al Pacino, has a party scene that called for a huge serving of the tiny, shiny fish eggs. \"They wanted a mound of caviar a foot tall and it needed to last all day,\" McSorley says. \"And they did a close up on it and it looked absolutely real.\" What were they made of? \"That's my secret. I'm not telling that one.\"\u003c/p>\n\u003cp>\u003cem>Danny Collins\u003c/em>' birthday party scene gave McSorley another challenge: A cake was created in Pacino's likeness. According to the script, it wasn't supposed to be sliced, but just before one of the last takes the director changed his mind.\u003c/p>\n\u003cp>\"The cake wasn't real,\" McSorley says. \"So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it. And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.\"\u003c/p>\n\u003cp>As a food stylist, McSorley will stand over a hot stove or a hot glue gun for hours — anything to make the food look luscious and real. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93313/hollywood-food-stylists-know-you-cant-film-styrofoam-cake-and-eat-it-too","authors":["byline_bayareabites_93313"],"categories":["bayareabites_2090","bayareabites_10916","bayareabites_34","bayareabites_1593"],"tags":["bayareabites_14156","bayareabites_1636","bayareabites_14157","bayareabites_1223","bayareabites_10921"],"featImg":"bayareabites_93314","label":"bayareabites"},"bayareabites_78687":{"type":"posts","id":"bayareabites_78687","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78687","score":null,"sort":[1393601451000]},"guestAuthors":[],"slug":"from-aztecs-to-oscars-popcorns-beautiful-explosive-journey","title":"From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey","publishDate":1393601451,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[youtube //www.youtube.com/watch?v=8kvdHWZXJ9Y]\u003c/p>\n\u003cp>Post by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\"] \u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Long before it fueled moviegoers, popcorn helped lay the foundation for the Aztec empire. In our video, we look at popcorn under a microscope, where the rock-hard kernel's fluffy secret is revealed.","status":"publish","parent":0,"modified":1393567157,"stats":{"hasAudio":true,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":398},"headData":{"title":"From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey | KQED","description":"Long before it fueled moviegoers, popcorn helped lay the foundation for the Aztec empire. In our video, we look at popcorn under a microscope, where the rock-hard kernel's fluffy secret is revealed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78687 http://blogs.kqed.org/bayareabites/?p=78687","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/28/from-aztecs-to-oscars-popcorns-beautiful-explosive-journey/","disqusTitle":"From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey","nprByline":"Adam Cole","nprStoryId":"283307934","nprApiLink":"http://api.npr.org/query?id=283307934&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires?ft=3&f=283307934","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Feb 2014 17:55:00 -0500","nprStoryDate":"Thu, 27 Feb 2014 05:00:00 -0500","nprLastModifiedDate":"Thu, 27 Feb 2014 17:55:55 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3?orgId=1&topicId=1053&ft=3&f=283307934","nprAudioM3u":"http://api.npr.org/m3u/1283307935-68ab93.m3u?orgId=1&topicId=1053&ft=3&f=283307934","path":"/bayareabites/78687/from-aztecs-to-oscars-popcorns-beautiful-explosive-journey","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3?orgId=1&topicId=1053&ft=3&f=283307934","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8kvdHWZXJ9Y'\n title='//www.youtube.com/embed/8kvdHWZXJ9Y'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78687/from-aztecs-to-oscars-popcorns-beautiful-explosive-journey","authors":["byline_bayareabites_78687"],"categories":["bayareabites_2090","bayareabites_10916","bayareabites_34","bayareabites_181"],"tags":["bayareabites_13117","bayareabites_515","bayareabites_1223","bayareabites_3557","bayareabites_1034","bayareabites_10921"],"featImg":"bayareabites_78688","label":"bayareabites"},"bayareabites_12921":{"type":"posts","id":"bayareabites_12921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12921","score":null,"sort":[1272628858000]},"guestAuthors":[],"slug":"the-state-of-theater-popcorn-in-the-bay-area","title":"The State of Theater Popcorn in the Bay Area","publishDate":1272628858,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n","blocks":[],"excerpt":"So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. ","status":"publish","parent":0,"modified":1272632334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1337},"headData":{"title":"The State of Theater Popcorn in the Bay Area | KQED","description":"So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"12921 http://blogs.kqed.org/bayareabites/?p=12921","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/","disqusTitle":"The State of Theater Popcorn in the Bay Area","path":"/bayareabites/12921/the-state-of-theater-popcorn-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12921/the-state-of-theater-popcorn-in-the-bay-area","authors":["5016"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1593"],"tags":["bayareabites_1223","bayareabites_1034"],"label":"bayareabites"},"bayareabites_6010":{"type":"posts","id":"bayareabites_6010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6010","score":null,"sort":[1250525518000]},"guestAuthors":[],"slug":"foodie-movie-cloudy-with-a-chance-of-meatballs","title":"Foodie Movie: Cloudy with a Chance of Meatballs ","publishDate":1250525518,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n","blocks":[],"excerpt":"\u003ci>Cloudy with a Chance of Meatballs\u003c/i> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.","status":"publish","parent":0,"modified":1250525778,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":441},"headData":{"title":"Foodie Movie: Cloudy with a Chance of Meatballs | KQED","description":"Cloudy with a Chance of Meatballs -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next Ratatouille for mini foodies and their parents.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6010 http://blogs.kqed.org/bayareabites/?p=6010","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/17/foodie-movie-cloudy-with-a-chance-of-meatballs/","disqusTitle":"Foodie Movie: Cloudy with a Chance of Meatballs ","path":"/bayareabites/6010/foodie-movie-cloudy-with-a-chance-of-meatballs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6010/foodie-movie-cloudy-with-a-chance-of-meatballs","authors":["5010"],"categories":["bayareabites_1246","bayareabites_12","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_2598","bayareabites_1224","bayareabites_2597","bayareabites_1223"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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