TODAY'S PAPER
75° Good Afternoon
75° Good Afternoon
LifestyleRestaurants

Chefs to cook 5-course dinner inspired by short films as part of Long Beach Film Festival

Chili and balsamic-glazed pork loin with summer succotash

Chili and balsamic-glazed pork loin with summer succotash from chef John Maffei of the Allegria Hotel. The dish was part of last year's "Chefs & Shorts" in Long Beach. Photo Credit: Long Beach International Film Festival

From the razor-blade-slivered garlic of "Goodfellas" to the mouth-to-mouth egg scene in "Tampopo," the intersection of food and film can take comedic and deeply sensual turns. How chefs respond to such plot twists underpins a five-course dinner taking place in Long Beach on Aug. 1 as part of the Long Beach International Film Festival.

Five chefs, including three from Long Island, will each plate a course in response to a film for the third annual "Chefs and Shorts," set to take place in the ballroom of the Allegria Hotel at 6:30 p.m. Each chef was sent a short film for inspiration, and the resulting courses — from a warm seafood salad of smoked mussels, smoked trout and lobster with seaweed toast to a waffle with lemon curd, hibiscus pureé, maple-poached peaches and even Pop Rocks — will be served for dinner that Thursday night.

The Long Island chefs taking part are Guy Reuge of Mirabelle in Stony Brook; John Maffei of the Allgria Hotel; and Andrew Allotti of Grotto Di Fuoco in Long Beach, who watched the film "Pulled Strings," directed by Vicki Van Chau. "[The film] is about Asian-style pulled noodles, which I didn't really want to attempt or disrespect that craft," said Allotti. Instead, he will plate something he knows well, pressing dough through the stringed-pasta maker called a chitarra ("guitar" in Italian, a partial response to the string-music background to "Pulled Strings") for spaghetti alla chitarra incorporating spicy garlic shrimp, toasted and crumbled sesame flatbread and colatura di alici, a fermented anchovy sauce from Campania.

Craig Weintraub, co-founder of LBIFF, said Chefs & Shorts grew out of an earlier version of the event called Taste on the Beach, and is a partnership with Devour!, an organization that puts on North America's largest food-film event in Nova Scotia every year. "The event is really a culmination of every aspect [of LBIFF]," said Weintraub. He expects the 150 seats, which cost $149.99, to sell out. Wine pairings for each course will be provided by northern California's Bee Hunter Wines.

Find tickets here.

Comments

We're revamping our Comments section. Learn more and share your input.

Latest reviews