That may be true, but when these two needy people squeeze and mash those juicy, ripe peaches that a next-door neighbor provided, it reawakens a sensuality in this woman that she thought had long ago died. (The son’s there, too, sensing, but not quite understanding the connection being formed.) “It’s a really nice intimate moment that’s kind of sexy, yeah,” Brolin says. To prepare, Brolin made a pie every day for three months, giving them to the cast and crew, teamsters, whoever was hungry. INTERACTIVE: Toronto International Film Festival 2013 trailers “It was purely out of fear that I wouldn’t be able to do it in the scene and it would look inauthentic,” Brolin says. Reitman, he says, “kept saying ‘The Greatest Pie-Making Scene in Movie History’ which was totally intimidating. I have a succession of pictures of the worst pies I made from the beginning, where I turned on the broiler instead of the oven and burned the top but the inside was still frozen. But I learned well. I started making good pies.” Maynard, by the way, has helpfully provided convict Frank’s pie-making expertise in an excerpt from her book. (Wiser words have never been spoken: Never overhandle the dough.) And you can even watch Maynard make a pie . Pie-making is personal for the author. She began baking when her mother became sick, making her a pie every day. “Her mom said, ‘If I’m going to be dying, I don’t want to worry about my figure,’ ” Reitman says. “It’s one of her favorite things to do. The second time I met Joyce, I went to her house in Mill Valley and she taught me to make a pie.” Mumbai, the setting of “The Lunchbox,” is a city where, according to filmmaker Ritesh Batra, “people like their lunchboxes.” Five thousand couriers (called dabbawallas) transport countless food containers from homes to places of work and then back again with an efficiency that is almost miraculous. PHOTOS: Hollywood backlot moments The film’s story turns on a lunchbox that wasn’t correctly delivered.
Slow Food Utah’s 9th Annual Feast of Five Senses
He takes real food and turns it into fine art. With the help of tiny figurines, Boffoli tells stories about the things we love to eat. “The elements of this are essentially toys and food. Those components are two of the most common things in just about every culture in the world,” said Boffoli. “So whether you eat with a fork, or chop sticks or your fingers, you don’t have to be American, you don’t have to speak English to get this.” Boffoli’s work has been seen in about 100 countries. The most recent collection in his “Big Appetites Series” has been on display in New York. The photographs create savory worlds of food, like ice fishing on a frosty bagel with cream cheese, a lumberjack chopping scallions or a construction site of s’mores. “I wanted the food to be real and edible. There’s a lot of cheating in commercial food photography where things like white glues stands in for milk, and glass ice cubes stand in for real ice,” he said. “I figured that I would want to work with what’s fresh, what’s in season. So I’ll generally just go to the farmers market and see what looks good to me. I’ll bring the food back and start formulating ideas about how to use it.”
The evening will begin with appetizers, mingling and silent auction at 5 p.m., and will commence with dinner and chef presentations. We are encouraging our star chefs to ‘Think Globally and Act Locally’. Culinary offerings will focus on cuisines around the world, but will utilize the many praise-worthy local ingredients produced right here in Utah,” said Gwen Crist, President of Slow Food Utah. “The menus will also incorporate some items from the Slow Food Ark of Taste. The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. The Feast of Five Senses will feature: Nathan Powers of Bambara Francis Fecteau of Libation LLC will be pairing a wine with each course Uinta Brewing will be providing beer pairings Tickets are available online at www.slowfoodutah.org or by mail to Slow Food Utah, PO Box 581213, SLC, UT 84158-1213. Cost to attend is $100 per person, with a $25 optional wine pairing. Or, get a glimpse of the real action in the kitchen by purchasing tickets for the Chefs’ Tables. Cost for these is $125 per person, with a $25 optional wine pairing. Seating is limited so reservations are highly recommended. This annual fundraiser allows Slow Food Utah to offer a wide range of programs and to fund the micro-grant program in order to fill gaps that they see in traditional funding sources for food-related projects, especially for small-scale food growers and producers, community innovators and educators. In past years, Slow Food Utah has funded schoolyard and community gardens, Utahns Against Hungers Real Food Rising program and has helped small farmers build greenhouses and barns, purchase a tractor, and expand their livestock operations.