Assembled by Gary Meyer
Food and beverages play an important part in our love lives. Enjoy a sampling of Valentine images around food and drink, vintage and current. We even link to a few recipes.
Category Archives: Drinks: Cocktails and Other Alcoholic
ELLA FITZGERALD: TOO MARVELOUS FOR WORDS
by Kim Nalley
Within the first seconds of Ella Fitzgerald: Just One Of Those Things British Eagle Rock’s documentary on the jazz vocalist, the seamless connection between the tempo and lyrics of Ella Fitzgerald singing How High The Moon and the shaky black and white images of Ella racing down the highway in a car portends that this is going to be a great film. Sit down, relax, and fix yourself a drink because this is a movie worth savoring.
M SQUARED SPIRITS- Basic Sour Cocktail Recipe
By Michael Cecconi
Here is a recipe for a basic sour cocktail with plenty of variations listed. I am hoping to inspire people to work with what they have, yet still make great, interesting cocktails.
COCKTAIL RECIPES: A GIFT FOR YOU
by Julie Lindow
Cocktails are a wonderful way to celebrate special occasions and the holidays. I don’t drink a lot so when I do, I want my cocktail to be an extraordinary experience. During the past few years, I have developed several cocktails to commemorate various occasions in my family and friend’s lives. Gary Meyer told me that Eat Drink Film readers love new recipes, so I thought that sharing these with all of you might be a welcome gift. These recipes are simple and can be made in large batches for holiday parties. I developed these cocktails without outside influence, but I would not be surprised if others have come up with similar recipes, so I don’t claim any ownership over these gems.
ORSON’S BELLY: Day and Night
by Julie Lindow
Film posters of Mon Oncle by Jacques Tati and of course Citizen Kane by Orson Welles
Have you ever dreamt of opening a café or bar that would be the medley of everything you love? Have you ever worried that San Francisco is losing its creative venues because high rents demand investors who demand tried-and-true (i.e. boring) business formulas so that they can be assured of a return?
FOREIGN CINEMA COOKBOOK RECIPES
By Gary Meyer
Evolving menus. Sensual environment. Champagne and Oysters on the half shell. Since 1999 Foreign Cinema has been a magical destination for San Franciscans and international visitors. It is a place with an ever-changing menu for brunch, lunch, dinner and late night and is like no other restaurant you have ever enjoyed with its outdoor cinema and various unique rooms. You can even eat in the projection booth.
CALVADOS CLOSE-UP: On Moviemaking as Tasting Trip
by Jonathan Kiefer
The origin of AROUND THE SUN is this. My friend Oliver Krimpas and I had been trying to make a movie together for years. The plan was for me to write a script that he’d direct. After a false start with one project that couldn’t achieve liftoff, austere frugality seemed like the only way forward. I tried to think up some idea involving very few characters in mostly one locale. It was like the Mystery Box challenge: to take a few choice luck-of-the-draw ingredients, and a finite amount of time, and prepare a dish that Gordon Ramsay won’t spit out and yell at you for.
BITTER WAS NEVER NOT THE NEW BLACK
The Old World never stopped liking bitterness. I don’t know if it stems from having so many wars fought on their soil, or simply being exposed to it through permeable borders and colonialism. Americans appreciation of bitterness is limited at best. The United States is only reinforcing this flavor isolationism. I propose a tasty rebellion: drink bitter, don’t just be bitter.
The Thistlestop is both a pun and a marriage of the U.S. (rye) and Italy (Cynar) with citrus officiating. It is dry, bitter, and yet inspires a desire for another sip. It is also easy to make, and the artichoke derived Cynar is a great guest to have at your home bar.
Let’s make a Thistlestop:
“BREWMASTER” – A Love Letter to Beer
By Vince Keenan
BREWMASTER (U.S.A., 2018). Douglas Tirola directed 2013’s HEY BARTENDER, a documentary about the classic cocktail renaissance. He tackles a similar subject with his latest film, on the burgeoning craft beer scene.
Killing the Cool : Understanding the rise of Japanese whisky
“I think it has a lot to do with that concept of killing the cool – that philosophy where once something becomes popular it has to be killed, and then you jump onto something else. At the end of the day, it’s really about trend.” – Linh Do
Linh Do tends bar. She has that up-close-and-personal relationship with trends, especially in the spirits world, as only one serving up sought-after intoxications can. I reached out to this wildly intelligent whisky enthusiast because I wanted to learn more about when, how and why Japanese whisky claimed blog, bar, liquor store and conversation spotlight.
Spirit Works Distillery: Wheat, Women and Song
by Risa Nye
Two things drew me to visit Spirit Works Distillery in Sebastopol: They serenade their barrels with music, and they have an all-female distillery team. Unusual on both counts, it was worth a trip out of town to get a closer look at the operation. As a bonus, getting there provided a scenic view of the vineyards and the acres of brilliant yellow mustard flowers that pop up every year at this time. Continue reading
eatdrinkfilms.com 