What better way to enjoy Wes Anderson’s The Grand Budapest Hotel than to make the Courtesan Au Chocolat!
Forget about setting the salt shaker on your TV tray. The big fat tears rolling down your cheeks will scratch out any need for table salt. I’ve been feeling like Tita in “Como agua para chocolate,” seasoning my food with my sorrows, ever since I first heard the news that legendary Japanese filmmaker Hayao Miyazaki is retiring from movie-making.
In Tortilla Soup food plays several roles. First, as Robin Balthrope writes in Reel Food, food represents ethnicity and culture. The opening scenes show the father character, Martin, grilling cactus and peppers, creating a colorful feast for his family. The chef in the film is the protector of tradition.
While the chance of us actually being in a movie is diminishing by the day, it’s not going to stop us from trying to blur the line between us and them as much as Hollywood possible. Which is why we’re starting a new feature whereby we get an expert chef to recreate iconic movie meals and then tell you exactly how to do them at home.