By Carina Ost
Dinner and a movie is a classic pairing and a feast for all the senses. The sight, sound and emotion that only a film can provide add layers of flavor and texture to your meal.
We reached out to Celebrity chef, Cornelius Gallagher, who has cooked at such famed restaurants as El Bulli, Oceana and Restaurant Daniel. He now serves as the Associate Vice President of Food and Beverage for Celebrity Cruises, where we recently launched A Taste of a Film, an event that pairs menus with feature films on the recently reimagined rooftop terrace on board the Celebrity Infinity, and soon to be available on the Celebrity Summit.
If you are interested in taking this technique from the big screen on the open seas to your next fabulous dinner party, Gallagher recommends that you start by watching your chosen film and noting the timestamps where a feeling is evoked.
After you pick the scene and extract the feeling, it is your job to translate it into a dish. Although, he cautions that it is not meant to be a literal translation--Celebrity aims for more artistic interpretations.
For instance, “If somebody on the screen was eating chocolate and sipping champagne, you might try to pair it with chocolate ganache and include pop rocks for the bubbling bursting sensation.”
Gallagher says he looks for the “big elements of artistic interpretations. If the scene is in a forest, maybe you have a dish of mushrooms. It is about engaging all of your senses for a fully integrated experience.”
Once you choose your moments, the next step is to make sure that they are spaced out. No one wants all of the courses at once. For a full-length film, Gallagher highlights ten key moments with accompanying dishes.
Here are a few menu highlights from A Taste of Film event for the movie, “The Hundred-Food Journey.” The film tells the story of Hassan Kasam and his family, who move to France from India and open an Indian restaurant across the street from a Michelin-starred eatery run by the formidable Madame Mallory.
Poached Shrimp, Sea Urchin Mousse, Sea Bean (2:00)
Hassan makes several references to shopping for sea urchins with his mother. She teaches him from a young age that he is cooking the “lost soul” of food and he must respect the ingredients to cook them properly. Every time he comes across sea urchin, he inhales a huge whiff, so the aroma here is the key to this dish.
Shave Vegetable Slaw, Fennel, Radish, Green Bean, Curry Raisin Vinaigrette (7:18)
The Kasam family moves to England, then France. When departing from England, Hassan is questioned at customs. One of the reasons he gives for wanting to leave England is because the vegetables there have no soul--in other words, no flavor or love. This dish highlights the soul of vegetables.
Truffle Chicken Salad (51:27)
As Hassan begins studying French cuisine, he comes across a classic dish of Madame Mallory’s, which is a favorite of the Prime Minister’s. In an effort to bring a truce between his father and the Madame, he makes the dish with the last pigeons from the market. The Madame is angry in front her staff, but sees his potential as an amazing chef. This traditional truffle squab dish is made a bit more playful with a truffle chicken salad interpretation.
Champagne Gelee, Gold Dust Pop Rocks, White Chocolate Pearls (88:00)
In anticipation of the results from Michelin critics, the Madame keeps a special gold bottle of champagne waiting on ice. She starts celebrating early, and after the bottle is popped, the phone rings and she learns the restaurant has received two Michelin stars. This champagne-inspired dessert has all the component of a celebratory moment.
With movies on center stage this award season, be sure to try out some of these techniques. Or, board a Celebrity ship and appreciate this movie magic experience while enjoying a beautiful seascape.
Carina Ost is a published food writer and the Social Media Manager at Celebrity Cruises. She is always seeking the next great meal, story and exotic adventure.
