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Impromptu, Foodie Themed Short Film World Premiere at TIFF 2013

September 4, 2013 | By More

Impromptu takes a look at the redemptive power of food, wine, music and love through the eyes of a modern man. Chuck is in his element, cooking and listening to Chopin with his baby daughter, imagining what he will say to his wife Sylvie once he can get her to slow down long enough to have a real conversation. All goes awry when Sylvie spontaneously invites a group of colleagues over to celebrate a work victory. The festivities begin to spiral out of control, and Chuck must find his way through a planned diner à deux that has turned into pandemonium.

Filmmaker Bruce Alcock continues in the fine tradition of beloved food films such as Babette’s FeastBig Night and Like Water for Chocolate, using the preparation of a meal as a vehicle for exploring the grand themes of love and life. The loosely flowing movements of his simple and colourful line drawings suggest Alexander Calder wire sculptures come to life. Like the piano impromptu from which the film takes its name, the animation embodies the fleeting occurrence of those inner eureka moments that carry us forward—and bring order to the chaos of life’s rich pageant.

Impromptu

Impromptu. Photo taken from the production © 2013 Global Mechanic Media / National Film Board of Canada

The film is cute and quirky with a whimsical, unique style of 3D animation, inspired by filmmaker Bruce Alcock’s fascination with the 1080 Recipes cookbook. Bruce shares one of his favourite recipes for lamb below.

Juniper Lamb

Best with a frenched rack cut into lambsicles, also works with regular chops. Broil or barbeque on high heat. 

Ingredients

  • frenched rack of lamb, cut into lambsicles
  • 4 cloves garlic
  • coarse salt
  • peppercorns
  • 1 teaspoon of cardamom seeds
  • a dozen juniper berries
  • pinch of chipotle
  • olive oil
  • dry white vermouth
  • juice of half a lemon
  • fresh rosemary
  • fresh bay leaf

Directions

  1. Crush with a mortar and pestle into a coarse paste: 4 cloves garlic, coarse salt, peppercorns, a teaspoon of cardamom seeds, a dozen juniper berries, a pinch of chipotle.
  2. Combine in a mixing bowl with 3 big glugs of olive oil and the same of dry white vermouth, and the juice of half a lemon or tangerine. Add two big sprigs of rosemary and a bay leaf (fresh is best).
  3. Squish around the lamb chops until well coated and leave them to sit, the longer the better the taste and more tender the chops. I like about 6 hours, but even no sitting time will work.
  4. BBQ high for 2-3 minutes a side and serve.

Are you a foodie and a film fan? Be sure to catch the world premiere of Impromptu when it screens at TIFF 2013:

  • Wednesday September 11 @ 9:15 PM / TIFF Bell Lightbox 2
  • Thursday September 12 @ 2:30 PM / TIFF Bell Lightbox 4

For more information, visit Impromptu on NFB.ca.

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Category: Drinks, Food, People, Recipes, Videos

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