var _sf_startpt=(new Date()).getTime() The Interview: Joseph Levy, Director of Spinning Plates | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes Oct 25, 2013 The Interview: Joseph Levy, Director of Spinning Plates By Shane Mitchell MoviesInterviews Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Joseph Levy is the director of Spinning Plates, a documentary that interweaves the stories of different restaurants—Alinea, Grant Achatz’s Michelin-starred restaurant in Chicago; La Cocina de Gabby, a family-owned Mexican restaurant in Tucson Arizona; and Breitbach’s Country Dining, a 150-year-old restaurant in Sherrill, Iowa—exploring the passions and struggles that connect them. Levy is also, it turns out, a long-term SAVEUR reader. We spoke with him about his film, which opens in theaters today.
What was the inspiration for this film? So much of how we see restaurant kitchens is through reality TV, where it’s all quick fire competitions and mystery basket docusoaps. You don’t see the struggle of people trying to save their homes or barely making a living. I wanted to show the real stories that can unfold when you walk into a restaurant, where sometimes a taco is just a taco. And actually, SAVEUR was also a shaping factor. I've read every issue since #8—I instantly loved the culture of personalities, the emotional connection to food, and the snapshots of history. In 2008, I was sitting around deciding what restaurant stories I wanted to produce next when the breakfast issue came out. It opens on two farmers sitting at their breakfast table saying grace, just a quiet mediation on food, followed by a waiter with a breakfast tray, then a men’s group in Germany; an amalgam of snapshots around the world but unified by the idea of breakfast, and it suddenly made the whole world collapse into one space that felt familiar and related. I got the idea of taking my Spinning Plates subjects and ultimately crashing them into each other in the same way the photo essay does in that issue.
Where did the title come from? While shooting at Commander’s Palace for Into the Fire [a television documentary series that Levy created which showed famous restaurants on their busiest nights] owner Ti Martin told me that because they serve so many meals, it’s like spinning plates. And isn’t that metaphoric, too? Especially when it involves children, family, health: the balancing act of all those things we deal with in the film.
I was really moved by the Mexican couple behind La Cocina de Gabby, who keep cooking their hearts out, even under incredible duress. Is Francisco Martinez, the husband, always so cheerful? He has the most resilient, unbreakable spirit. It’s gotten him through a lot. He came from rural Mexico to San Diego, where he worked in a Greek restaurant called Aesop’s Table. His boss sponsored him for citizenship and he brought through the rest of his family and finally settled in Tucson. But when the political climate changed, especially regarding undocumented immigrants, apartments emptied and businesses sank. Francisco and his wife Gabby walked into this Mexican restaurant about to be foreclosed in a bad luck location. They consider it a blessing that the restaurant keeps the family together even if their kid has to play among the pots and pans.
What are your own favorite food films? Is it okay to admit that Ratatouille is my favorite? And I loved the anticipation leading up to that amazing meal in Big Night. Credit: Film Arcade Credit: Film Arcade var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email More from Saveur.com Mixstrology: Libra The Patriot Postcard: Savoring Mithai in India Asparagus Mint Slaw Garlic and Flame Related Links Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?
var _sf_startpt=(new Date()).getTime() Mixstrology: Scorpio | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes «Previous Post Next Post» Oct 25, 2013 Mixstrology: Scorpio By Patricia Clark Hippolyte Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Credit: Ben Shadis Welcome to Mixstrology, SAVEUR's monthly series where astrologist/bartender Patricia Clark Hippolyte provides a cocktail prescription for each sign of the zodiac. This month: Scorpio.
All or nothing. Black or white. Hades and Persephone. Intense, magnetic, mysterious, and elusive—one could go mad with intrigue over Scorpio. And one does. This drink struck me as perfectly Scorpionic: sexy, with intense color, depth of flavor, and a bit of a bite. I named it after one of Dante’s finest circles of hell.
Enlarge Credit: Laura Sant See the recipe for the Second Circle »
As for the rest of the zodiac, try these sign-appropriate variations:
AriesAfter a long summer, stalled projects move forward. Here's to autumn and taking the edge off with bourbon, maple syrup, lemon juice, a splash of brandy, and a ½ oz. of fresh cider.
TaurusMake the same cocktail but nix the cherries and replace them with a strip of candied bacon. Smoky, earthy, and meaty, just like you.
GeminiThis is a good day to reflect on your progress and examine what you’ve achieved over the last six months. Keep the bourbon and bitters and add sweet vermouth.
CancerA reprieve is offered from lucky and expansive Jupiter, but try not to overindulge on this potent drink: bourbon, dark rum, sugar, ½ oz. of fresh lime juice, and lime zest.
LeoThis is a good time to express who you are in a style all your own. Embrace the unpredictable. Make your cocktail smooth and slightly spicy: anejo rum, maple syrup, chile bitters, and fresh lemon juice.
VirgoJupiter gives energy and inner confidence while Saturn gives structure. Take advantage of these energies at work and with projects at home. Try something light and sophisticated: tawny port, maple syrup, and a dash of Angostura bitters.
LibraYou have two speeds: workaholic or lazy. That said, this month you'll either enjoy this cocktail if someone makes it for you, or you'll pour yourself a quick and easy glass of port.
SagittariusThis is a good time to focus on what you want to accomplish in the next year, and you may initiate new projects or new attitudes that will help you. Lighten the heaviness with bubbles: port, triple sec, and club soda.
CapricornThis twist is little out of the box for the traditionally-inclined, and perfect for cool fall nights: Mull the port with cinnamon, clove, and some allspice.
AquariusNeptune can motivate you with excellent ideas to improve your earnings. Get zippy with light rum, fresh lime, a dash of maple syrup, and a dash of lemon bitters.
PiscesPerhaps you are feeling a bit dreamier than usual, but try to stay focused and pay attention to details. I too am a Pisces, as well as a New Englander, so I'm prescribing a crystal-clear, bare-bones Vermont Gold Maple Vodka on the rocks.
Patricia Clark Hippolyte is a New York-based astrologer and bartender. var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email «Previous Post Friday Cocktails: Modern Royale Next Post» Weekend Reading: Animated Pizzas, Virginia Catfish Curry, Metallica, and More More from Saveur.com Curried Cauliflower with Tomatoes Spicebox WhiskyServed Chilled & Neat Krusciki (Polish Bow-Tie Fritters) Blue Ribbon Winner: Cordon Bleu in Zurich Malfatti (Ricotta and Swiss Chard Dumplings) Related Links Recipes Second Circle Celery Martini The Kentucky Devil Articles Mixstrology: Libra Mixstrology: Virgo Mixstrology: Leo Mixstrology: Gemini Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?
var _sf_startpt=(new Date()).getTime() Weekend Reading: Animated Pizzas, Virginia Catfish Curry, Metallica, and More | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes «Previous Post Next Post» Oct 27, 2013 Weekend Reading: Animated Pizzas, Virginia Catfish Curry, Metallica, and More A look at what we're reading, cooking, and clicking this week Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Credit: Roberta's Pizza, via Animated Pizza Gifs Presented without comment: A Tumblr dedicated entirely to pizza gifs. —Laura Sant
About a dozen years ago I landed a staff writer job at a New Orleans business weekly, covering the city’s restaurant industry. For a recently transplanted Ohioan, it was an overwhelming beat, as I knew little of the city’s storied dining scene. Plus, my starting reporter’s salary didn’t much lend itself to opulent dinners at Commander’s Palace or Friday lunches at Galatoire’s. Still, I learned all I needed to know—in just one night—when I joined former Times-Picayune restaurant critic Gene Bourg at the Pelican Club. There we dined on andouille sausage gumbo and baked gulf oysters as he gave me a free and unforgettable tutorial on the city’s culinary history—something he also does in this great 1989 article, recently reprinted on the Picayune’s Web site. —Keith Pandolfi
To ensure a Halloween (and life) free of evil spirits, scorpions, and plain bad luck, the The Daily Meal has compiled a list of worldwide food superstitions. I love the smell of fresh basil too much to worry about potential brain-invading critters; I will, however, think twice about bringing bananas on a boat. —Melissa Hahn
Most fruits rely on birds and animals to disperse their seeds. So what’s the deal with avocados? According to the Smithsonian, avocados date back to the Cenozoic era, when Really Big Mammals, like giant ground sloths (“some of them weighing more than a UPS truck”) helped to distribute its enormous pits. By all rights, the plant should have gone extinct, along with the ground sloths, in the intervening 13,000 years. No one’s quite sure how avocados managed to stick around—but we’re all grateful that they did. —Karen Shimizu
Virginia catfish curry may sound like a recent invention, but as Paul Fehribach of Big Jones explains in his Soapbox post, there was once an obsession among American food lovers with rare and expensive curries, and this particular recipe, published in Mary Randolph's The Virginia Housewife, was dog-eared by countless 19th-century American cooks. Curry: the cronut of the 1860s? —Tejal Rao
I think my favorite thing about the countdown of absurd rapper birthday cakes posted on First We Feast this week, which predictably featured tons of bling and booty, were the captions. The one deeming Diddy's cake (spoiler: he is a repeat bad-cake-offender) "Straight up one of the ugliest cakes of all time" made me laugh out loud. —Felicia Campbell
What do Metallica and René Redzepi's new book, A Work In Progress, have in common? Why, Lars Ulrich, of course. At first glance, it might not be obvious why René asked the legendary drummer to write the foreword for his much anticipated Noma follow-up. But according to Lars, besides the ubiquitous Scandinavian love affair with all things Metal, both Danes became innovators and pioneers in their respective fields due to their fearless pursuit of creativity. —Judy Haubert var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email «Previous Post Mixstrology: Scorpio Next Post» 27 Homemade Candy Recipes More from Saveur.com Cream Cheese Glaze Salmon Fishing in Sitka, Alaska Meet the 2013 BFBA Winners: Ideas in Food I Love My Kitchen Because: Michael Chiarello Travel Guide: Chengdu, China Related Links Articles Weekend Reading: Bizarre Vintage Exercise Photos, the Merits of the Microwave, and More Weekend Reading: Hot Buttered Rum and Cider, Top 100 Wines, and More Weekend Reading: A Coffee Infographic, The Greenmarket Palette, and More Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?