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 Feast, Big 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.
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.
Best with a frenched rack cut into lambsicles, also works with regular chops. Broil or barbeque on high heat.
- frenched rack of lamb, cut into lambsicles
- 4 cloves garlic
- coarse salt
- 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
- 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.
- 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).
- 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.
- 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.
Are you a budding food entrepreneur looking to start your own pop up, food truck or restaurant? Matt Basile, Creator of food concept Fidel Gastro’s and restaurant Lisa Marie, and Hassel Aviles, Founder of the Toronto Underground Market, are leading an intensive full-day virtual workshop designed to help you grow your business. Forget culinary school. Forget 10 years of working in someone else’s kitchen. Get ready to break into the industry and turn your food idea into a profitable food business. Hacking the Food Industry will save you months worth of time, mistakes, and wasted dollars, and get you fuelled to make your mark doing what you love in the food industry. And for the next 72 hours, you can get a one-of-a-kind education at a one-of-a-kind price!
LIMITED TIME OFFER Hacking the Food Industry – July 9 to 11, use promo code: FOODEA
- FREE Google Hangout Kickoff (Tuesday, July 9, 7pm EST)
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- Full Hacking The Food Industry Course available at $49 (Regular price: $79)
- Individual courses at $11.99 (regular price: $19)
- First 5 people to purchase the full course get a FREE 30-minute consult with Matt (in Toronto or via Skype)
Matt ditched the cubicle to launch Fidel Gastro’s, and has since hosted sold-out pop-ups, launched a food truck, opened a restaurant, catered exclusive events, landed his own television show on Travel + Escape, was featured on Eat Street, and most importantly, made his food idea into a full-time profitable business.
Ready to follow your food dreams? Follow the jump to learn more and get hacking!
Remember, this promo only lasts until midnight on Thursday, July 11!
Chef Roger Mooking, returns to Cooking Channel for the second season of Man Fire Food. Roger’s fascination with flames continues as he travels across the country in search of the most inventive ways to cook with fire, and this season the heat is hotter and the flavours are bolder. From traditional Hawaiian grub smoked in an underground lava pit to whole ducks on Brazilian skewers cooked on top of an outdoor oven, each stop delivers sizzling recipes and out-of-this-world heat.
Where did you get your passion for cooking? Who was your inspiration?
My grandfather came from China and ended up in Trinidad in the Caribbean. After many years of working hard he opened his own bakery and restaurant, at one point my dad bought one of those restaurants off of him and ran the restaurant for 20 years. All my aunts and uncles on that side of the family owned restaurants and catering companies to this day in the Caribbean. So it was really in my blood and I wanted to be a chef from the time I was 3 years old. I don’t know if I could cite one individual. My grandmother on my mother’s side was an amazing cook and artist so I’ve just been surrounded by really creative people and food interested people my whole life so it’s kind of been a patchwork collective of people that have fed that interest. Then I went into professional kitchens and learned from other chefs. I saw how driven they were and interested and I was a sponge for all these people.
What can viewers expect from Season 2. What’s different from the first season?
From season 1 to season 2 we’ve really honed in on what the concept of the show is. Because we go into shooting the shows and we don’t get to see what the final edits are until we are halfway through shooting one of the seasons. So in the first season we didn’t get to see what the show feels like until we halfway shot it, and then we want to make little tweaks, but we’ve already shot it. So going into season 2, we had the kind of breadth of experience of knowing all the things that we feel are really powerful and meaningful from all of those captivating things from season 1 and now we get to take all of that artillery and build it into season 2. We just really refined the concept, honed in on it. Really made sure we got really captivating people who are building fantastic contraptions and who like to build big fires and make delicious food and we’ve been really strict about making sure we only adhere to that.
You get to meet some pretty interesting people while shooting the show. Who was the most colourful person that you’ve met?
There was a guy we met actually named Tink Pinkard in Texas. He’s just a big grizzly bear looking guy with a heart of gold. He has a great group of friends around him. He does some really delicious food, whole hog porchetta, and he was just a warm person and so inviting. Normally we do two locations in every episode but we were just so compelled by him and what he’s doing, and his passion and his whole lifestyle and we stayed with him for a whole episode. That’s the first time we’ve ever done that in a season.
What locations have you visited?
We went to Hawaii, we’ve been to the san francisco area. Right now we are in the Connecticut, Maine and Massachusetts area. Next week we go to Jamaica. We are really focused on making sure we capture the best stories. The best contraptions. The best fires. The best food.
Which location has really stuck out for you?
One thing I realize about doing this show is everybody in every nook and cranny has a passion for cooking over a fire. I just think it’s something so primal that people are just drawn to a fire. If I light a fire in the middle of this grass right now somebody is gonna show up with some marshmallows, somebody is going to show up with a guitar. Somebody is gonna bring some lawn chairs, and someone is going to bring a cooler with some beer. And before you know it you have a little party going on. Just all these nooks and cranny’s and I’m always surprised by the most remote areas how inviting people are and receptive they are to sharing their stories with us.
What’s your favourite thing to throw on the grill?
With this show it’s not just about BBQ, although it’s impossible to do a show like this and not cover the traditional BBQ stuff. It goes way beyond that. We go into this area right now, we’re doing clam bakes and Salmon. We go to Napa Valley and people are cooking whole lambs Asado style on a cross. We go to Hawaii and they are doing Emu, traditional Emu, like how you see a Luau with lava rocks and the laulau. Everybody just has their own little thing to it man, and that’s the beauty of it. You think “Oh, it’s a BBQ show”, but it just goes so much deeper than BBQ.
What’s a tip you’d give about cooking with fire?
One thing I’ve noticed, and the more expert pit masters will support this too. I think a lot of people think I want to cook dinner, I’m gonna turn on the BBQ on high, put my steak on there, keep it on high and it will be cooked faster. There’s a lot of benefit, especially when you’re using tougher cuts of meat and slow roasting, to go long and slow. With those kinds of cuts of meat. And even delicate cuts, like a rib eye, you can do it kind of quick and fast, but if you slow smoke that stuff, it’s great like that too. My number one thing is just don’t cook it on high, there’s a range of temperatures. A range of applications. A range of different types of woods. A range of what that heat source is. Proximity to the fire. Is it direct heat? Indirect heat? Are you smoking? You know there’s just so many variables, you gotta know what you want your end product to be and what your starting product is and how you want to get from A to B.
What do you want people to take away from the show?
At the heart of it, I think the show is about passion and community. At the end of every program there’s an eating scene with a feast of people and everybody is sharing this big thing that we just cooked and spent who know sometimes 12-24 hours, 48 hours if you include the marinating process and all that stuff. This process of cooking and preparing this meal that gets consumed for people. You don’t endeavour to do such a long winded project, unless you love it. I think that you are drawn to the passion of myself. The passion of the person that I’m cooking with who is my host for the day. And also the passion of the people who are coming to share this incredible feast. At the essence at the core of it, it’s all about love and community and fire is the conduit for all of those things.
How is this show different from the other shows you’ve done?
Everyday Exotic was an instructional show. That was basically me talking to the camera the whole time. And that’s a completely different animal than Heat Seekers, for instance, where that really is about me and Aarón Sanchez going out and trying to one up each other like frat boys. That’s a totally different dynamic, because not only am I talking to the person I’m cooking with in the kitchen, but it’s about me and Aarón having a rapport and a chemistry. We hit it off right away, so that was natural, but that is a completely different dynamic. With a show like this where I’m always meeting a new person every two days. We’re always doing a new type of contraption, new type of dish, new type of food, and new type of history that they bring to it. A lot of people are bringing their family traditions, whether they’re from Argentina or France or America, or Napa Valley specific. Everybody brings those things and I can’t treat every single person the same way. I can’t go and say we’re going to build this fire, we’re going to cook this steak and then we’re going to go home. Everybody is different. I gotta approach every interaction with all of these individuals in a completely different manner. Some people are more playful. Some people are more stoic. Some people are really conservative. With the playful people it’s easy, and sometimes you have to reel them back in. With the conservative people I have to be more playful to draw them out. So from host perspective it’s about adapting constantly, which is truthfully the essence of life.
What’s your favourite dish or comfort food when you relax at home?
An egg with soy sauce. Just a hardboiled egg with soy sauce. It’s magical!
What’s the importance of the connection of your love for food and music?
Well at the end of the day what I like to do is just make things. The things that I’m interested in making are what I’m passionate about. I’m passionate about music and I’m passionate about food. At the end of the day they all fall under the umbrella of entertainment. I love to entertain. I love to see people have a great time. And what better way to do that than to share that entertainment through music or through food. I can’t think of a better way to entertain and have fun with people you don’t know. All of the sudden it’s like you’re friends, you’re down.
What music do you like to listen to while you cook?
It changes. Sometimes if I’m in the middle of working on an album I might be playing some of the music that I was working on in the studio the day before. So that I can formulate ideas for lyrics. Or sometimes I’ll have the lyrics in my head and I’m working on a piece of music, and it’s in my brain, so I don’t want any other music playing. Sometimes I just want to turn on some Cassandra Wilson, or Kanye West, or Simon and Garfunkel or Odd Future. My musical tastes run a fairly wide range.
Eat Up TO is an innovative food marketing and networking event – farmers’ market meets tech conference – uniting food and drink vendors, product makers, service providers, speakers and technology.
The purpose of Eat Up is to build community and promote the creation of innovative ideas in the local food world through collaboration and networking. Eat Up provides a platform for all food lovers and industry professionals to connect and share their passion for great food.
ABOUT THE EVENT
Food vendors including home cooks, pop-ups, food trucks, restaurants and professional chefs can try out new ideas, market themselves and get immediate customer feedback. Drink vendors, including local wineries, breweries and spirit distillers can share their brews and cocktails with the local community. Product manufacturers can sell their wares directly in our marketplace – olive oils, pickles, preserves, tea, desserts, kitchen tools and much more. Service providers can show off what they do and find new customers. Food lovers can use the platform to inspire and engage the community by speaking on topics that they are experts in.
BE A VENDOR AT EAT UP!
Interested in becoming a vendor at Eat Up? We are seeking food, product, drink and service vendors. Show off your food, test new concepts and sell directly to your audience. Sign up here.
SPEAK AT EAT UP!
We are seeking industry experts and food lovers to speak on subjects relating to the food world. Use the platform to inspire & engage the community by sharing your knowledge. Sign Up here.
VOLUNTEER AT EAT UP!
Eat Up will depend on the assistance and dedication of volunteers.Volunteers will receive free admittance into the event and a promotional gift bag. Register now to help out!
What: Eat Up TO presented by Foodea.com
When: Sunday June 23, 2013, 12pm – 6pm
Where: 99 Sudbury
Cost: Tickets are $20 and are available through Uniiverse (uv.
Includes gift bag with promotional items.
This event is 19+.
Tickets are available via Uniiverse.
For more information visit EatUpTO.com.
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