Food

Dinner Rush

By - Admin Jan 26, 2018 5 Mins Read
Dinner Rush
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Dinner Rush

 

Genre:�Food/ Drama Released on:�2002 Directed By:�Bob Giraldi Starcast:�Danny Aiello, Edorado Ballerini, Sandra Bernhard, Vivian Wu, Mark Morgolis, Mike McGlone

Dinner Rush depicts a more present-day theme, and is more real to what the restaurant business is like. Because much of the movie is filled with ego, arrogance, and self-importance, & this is what will make Dinner Rush interesting to some, but there�s also an under story of love, friendship, and respect. The movie plot takes place mostly over the course of rush dinner hour in one of the busy day in a trendy TriBeCa Trattoria called Gigino�s, nicknamed after the aging owner, Louis. It wasn�t� regarded as trendy until his son, Udo took charge of the kitchen. Udo (played by Edoardo Ballerini) is an arrogant young celebrity chef & there�s difference between father and son about the food. Udo calls his father's preferences with the original menu once was traditional Italian-American, heavy and outdated & Louis finds the food his son cooks unrecognizable. While Udo points out that the dining room is full every night, Louis often laments the good old days and asks his son if it�s too much to ask to have his Italian restaurant staffed by Italians. The scenes that are portrayed in Dinner Rush, the movie, are about as good a cross section of a busy night in a trendy restaurant as it gets: the unnecessary macho sexual banter that happens constantly amongst the cooks, the arrogant flare-ups of the chef, the frazzled, harassed, and annoyed wait-staff, and a dining room with patrons often more concerned about how they look and what�s happening around them than actually coming to the restaurant to eat. The restaurant is in trouble in that it�s attempted to be seized by a mob family from Queens. Louis and his �very recently deceased� business partner are in debt to the mob, but that�s not why they initially showed interest in Gigino�s. The restaurant�s sous chef, Duncan (played by Kirk Acevedo) has a penchant for gambling. The problem is that he never seems to come out on top; a debt for $6500 quickly doubles and things become a little more serious. Louis has a soft corner for Duncan. He cooks Louis and his friends the old school Italian food that he likes. Two of the more self-centered characters of the film are�at separate tables�a famous art dealer and a food critic. Fitzgerald (played by Mark Margolis )is snobby art dealer and Jennifer Freely (played by Sandra Bernhard) is the equally snooty food critic. Both characters are expertly portrayed and so obnoxious you can�t take your eyes off them (though you may wish you could slap them on the side of the head)�they�re critical about anything, everything and everyone including the art on the walls and food on the plates, except themselves. Notwithstanding, they both add interest to the film. There are plenty of kitchen scenes in Dinner Rush to make your mouth water. There is one scene where Jennifer Freely asks Udo to make her something special. What follows is a glorified cooking scene with Udo and Duncan cooking for Bernhard and her friend where they create an architectural masterpiece of lobster and pasta with champagne sauce. Dinner Rush is a great movie, but many of the kitchen and dining room scenes are not that incredible. To peak your interest further, I leave you with one of the quotes of the movie. Towards the end of the film, sitting at a table with Udo, Jennifer Freely says with that perpetual sneer that Bernhard has, �There�s nothing like a double homicide to keep a restaurant packed for weeks.� This film would make you feel good in the end.
 

� � � � � � �Fettuccine with Champagne Sauce

  [caption id="attachment_261" align="aligncenter" width="499"] Fettuccine with Champagne Sauce[/caption] Ingredients 1 tbsp� � � � � � � � � � � � Extra Virgin Olive Oil 2 tbsp� � � � � � � � � � � � Butter 2� � � � � � � � � � � � � � � �Large Shallots, finely chopped 3 - 4 cloves� � � � � � � � Garlic, finely chopped 3 - 4� � � � � � � � � � � � � Sage Leaves, very thinly sliced 1 cup� � � � � � � � � � � � �Brut Champagne 1 cup� � � � � � � � � � � � �Heavy Cream � cup� � � � � � � � � � � � Mozarella � cup� � � � � � � � � � � � Freshly Grated Parmesan To taste� � � � � � � � � � � Salt 1 kg� � � � � � � � � � � � � �Fettuccine To taste� � � � � � � � � � � Crushed Black Pepper For garnishing� � � � � � �Flat-Leaf Parsley, finely chopped Method Bring a large pot of water to a boil for the pasta. In a large skillet, heat the extra virgin olive oil, one turn of the pan, over medium-low. Add the butter to the skillet. When the foam begins to subside, add the shallots, garlic and sage and stir until soft, 1 to 2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6 to 8 minutes. Add the mozzarella and half of the parmesan and stir until melted. Remove from the heat. Meanwhile, salt the boiling water, add the pasta, and cook until al dente. Drain; add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper. Serve in shallow bowls topped with parsley and more cheese.  
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