Skip to main content

An Invitation: Spinning Plates #FoodNFlix

By

For the April edition of Food'N'Flix, I am inviting any bloggers who want to join me to watch Spinning Plates*.
This the story of three restaurants and the people who make them what they are. I haven't watched the movie yet myself! But I was intrigued by the line-up: a cutting-edge restaurant named the seventh-best in the world, whose head chef must battle a life-threatening obstacle to continue his passion; a century-and-a-half old restaurant, still standing due to its unbreakable bond with the surrounding community; and a Mexican restaurant whose amateur owners are risking everything just to survive and provide for their family. 

These stories of love, legacy, passion and survival seem primed to be etched into my brain forever - to illustrate how meaningful food can be and the power it has to connect us to one another. And I've been a fan of Chef Grant Achatz since I saw him in Season 2, Episode 1 of Chef's Table on Netflix.

I hope you'll join the fun. Watch the movie, then post about it on your blog with a link back to this post and to Food'N'Flix. Use of the logo is optional. Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier. Have fun with it!


Email your entries to me at: constantmotioncamilla[at]gmail[dot]com and include...

  • Your name
  • Your blog's name and URL
  • The name of your dish and the permalink to the specific post you're submitting
  • Attach a photo of any size (or just give me permission to "pull" one from your post)
  • Indicate "Food 'n Flix Submission" in the subject line

 Deadline for submission is: April 28th (noon, Pacific Time). 
I will have the round-up posted before the month ends.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.
Labels:

Comments

  1. A Day in the Life on the FarmApril 2, 2019 at 6:53 AM

    I watched this over the weekend and loved it. Achatz was born and raised in the area in which I live. We have tons of Achatz restaurants in our town and the surrounding towns and their pies are sold everywhere in Michigan. This made the documentary feel personal to me.

    ReplyDelete
    Replies
    1. Camilla M. MannApril 2, 2019 at 8:30 AM

      I'm so excited to hear that, Wendy. I'm flying blind here. Just picked it because I liked Achatz' story. Can't wait to see what you post.

      Delete
  2. AprilApril 9, 2019 at 9:09 AM

    I would love to join in on this Camilla. So I just post a recipe on my blog after watching the movie, and email you the requested info from above?

    ReplyDelete
  3. Debra EliotseatsApril 21, 2019 at 6:26 AM

    Hope you join us April! Camilla, I just emailed you and am doing three posts (to make up perhaps for missing last month). I said that I would post the last one on the 29th. I will fix that and change it to the 28th. Thanks for hosting! Loved it!

    ReplyDelete
  4. AprilApril 23, 2019 at 1:05 PM

    My post is going live tomorrow Camilla, I'll email you my info soon. Really enjoyed the movie, and am looking forward to next month. Thanks for the welcome Debra :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more