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TASTETHE COOKBOOK
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This cookbook is dedicated to everyone who
generously supported Taste It throughout our
Kickstarter campaign. We hope you enjoy the film
for many years to come and continue to believe in
the creative process.
MADE
GRATITUDE
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In many ways, the story of Taste It has become a parable for the
process of making the movie a decision by first-time filmmakers to
forego conventional wisdom and follow their bliss in the wake of a
sobering recession. Beginning as a spec script in 2008, thescreenplay underwent countless revisions before arriving at the
narrative we know today the story of a young man who discovers his
true north, a passion for cooking, when the recession brings an end to
his career in finance.
The process of making Taste It endured many ups and downs;
friendships were tested and strained; everyone involved was asked to
give a tremendous amount of themselves in spite of a micro-budget
that came nowhere close to justifying their sacrifices and commitment.Yet, somehow we pressed on, all fighting to ensure that our dream to
complete this film became a reality. And, like our hero, Greg Rosen,who defiantly opens his restaurant in spite of the many uncertainties
that lie ahead, I know in seeing the film come to life for the first time on
a rainy April afternoon in South Florida that we have already succeeded
that the best is yet to come.
On behalf of the entire cast and crew of Taste It, I thank you for your
encouragement, support, and unwavering belief in this project.
Sincerely, Zachary Weil Writer/Director
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TABLE OF CONTENTS:
GREG ROSENS
FRENCH TOAST FOR FRANCESCA
SIX
FRANCESCAS FAVORITE
TURKEY BURGERS
SEVEN
WALLYS POTATO SUPRESE EIGHT
FRITZS EL JEFE NINE
MRS. ROSENS TROPICAL COUGAR
SMOOTHIE
TEN
A LESSON ON THE MARTINI BY
BOBBY DARIN
ELEVEN
TIM PECKMANS
GRILLED DUBAI SAILFISH
TWELVE
JACKIE ESCALANTES BANGKOK
BANG BANG SHRIMP
THIRTEEN
MR. IGNACIOS ROPA VIEJA FOURTEEN
KATE AND FRIENDS SORORITY
HOUSE COOKIES
FIFTEEN
GAYLES LA CREME
BAGUETTE DE FROMAGE
SIXTEEN
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INGREDIENTS:
12 Large Slices of Day-OldChallah, Good Quality
6 Extra Large Eggs
1 1/2 Cups Whole Milk
1 T. Pure Vanilla Extract
1/2 t. Cinnamon
2 T. Packed Brown Sugar
1/4 t. Salt
Butter for Frying
Accompaniments:
Confectioners' Sugar
Maple syrup
Bacon
DIRECTIONS:In a shallow bowl or baking pan, whisktogether the eggs. Add the milk, vanilla,cinnamon, brown sugar, and salt andwhisk until well blended. Turn the breadslices, two at a time, in the egg mixtureuntil thoroughly saturated, but not fallingapart, about 20 seconds per side.
Heat a large skillet (cast-iron is the best)over medium to medium-low heat andadd about 1 tablespoon of butter. Whenfoaming subsides, add the soaked breadslices and cook until golden brown, about3-4 minutes. Turn the bread and continueto cook until the second side is goldenbrown, another 3-4 minutes.
Serve immediately or keep warm in a200F oven while you finish cooking theremaining bread slices. Dust withpowdered sugar and serve with maplesyrup and bacon.
Serve it to your favorite special someone!
BY : GREG ROSEN
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WHEN YOU WRITE YOURSELFINTO A SCREENPLAY KNOWINGY O U C AN T A C T, Y O U RECONCEDING THAT SOMEONEELSE MUST PLAY YOU. THISULTIMATELY MEANS THAT THECHARACTER IN YOUR HEADWILL DIFFER DRAMATICALLYFROM THE CHARACTER THATENDS UP ON SCREEN FORBETTER OR WORSE. LOOKINGBACK, IM HAPPY TO SAY THAT ICAN THINK OF NO ONE ELSE INTHE ROLE OF GREG ROSENO T H E R T H A N J O H NMCGLOTHLIN.
ZACHARY WEIL,WRITER/DIRECTOR
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INGREDIENTS:
2 Cloves Garlic, Finely Chopped
1/2 Bell Pepper (Green, Red, Yellow, or
Orange), Seeded & Finely Chopped
1/2 - 1 Serrano or Jalapeo Pepper, Seeded &
Finely Chopped
1/2 Onion, Finely Chopped
2 T. Olive Oil
1 T. Ground Cumin
1 - 1 1/2 Lbs. Ground Turkey (90% Lean is
Best)
1 Egg
4 Burger Buns of Choice
DIRECTIONS:
Chop the garlic, onion, bell pepper, & Serrano/
Jalapeo (or you can put it all into the food
processor and pulse it several times until its
mixed into small pieces). Heat a pan on medium-
high heat, add the olive oil, and add in all the
chopped veggies. Saut until they are tender but
do not brown. It usually takes about 5-8 minutes.
Remove from heat and set aside to cool. Do not
add hot veggies to the raw turkey because it will
begin to cook -- gross!
Next step is to prepare the turkey mixture.
Dump the ground turkey into a bowl. Addground cumin, salt & pepper to taste, bread
crumbs, and egg. Once the veggies have cooled
down quite a bit, add the veggie mixture to the
bowl. Mix everything together with your hands
and shape the mixture into burger patties.
Cook the patties either on a grill, grill pan, or a
skillet -- about 4-6 minutes on each side. The
cooking time depends on the thickness of the
patties.
Place the turkey burger on your favorite bun.Add cheese, guacamole, salsa, mayo, or your
favorite condiment(s) and enjoy! Que rico!
FRANCESCAS FAVORITETURKEY BURGERSBY MARY OLSZEWSKA
ITS NOT EASY SATISFYING APRODUCTION TEAM WHOSE
TASTES RANGE FROM FAST
FOOD TO BER SOPHISTICATED.
BUT, THIS RECIPE SATISFIEDEVERYONE, ESPECIALLY MS.
F R A N C E S C A F R I G O W H O
CLAIMED IT WAS THE BEST
TURKEY BURGER SHE EVER ATE.
MARY OLSZEWSKA,EXECUTIVE PRODUCER
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MASTERING COMEDY IS ANINCREDIBLY DIFFICULT FEAT;THE MOMENT PEOPLE SENSE
YOU ARE TRYING TO BE FUNNY,YOU BECOME UNFUNNY ANDTHE GAME IS OVER. WHAT IS
AMAZING ABOUT ADAM IS HISABILITY TO BE FUNNY SIMPLYBY BEING HIMSELF ACTING IN
A WAY SO NAT URAL ANDEFFORTLESS YOU FORGETWHERE HIS CHARACTER STOPS
AND THE REAL ADAM BEGINS.THATS THE SIGN OF A TRUEC O M E D I C M A S T E R . I V EKNOWN ADAM SINCE I WAS SIXMONTHS OLD, AND I LOOKFORWARD TO HIM MAKING MELAUGH FOR THE REST OF MYLIFE.
ZACHARY WEIL,WRITER/DIRECTOR
INGREDIENTS:
1 Lb. Purple Potatoes
4 Small Shallots, Minced
2 T. Fresh-Squeezed Lemon Juice
3-6 T. Extra-Virgin Olive Oil
Sea Salt, To Taste
White Pepper, To Taste
2 T. Parsley, Chopped
DIRECTIONS:
In a large pot, cook the potatoes wi
the skins on in heavily salted boil in
water unti l tender, about 15 minute
Remove the potatoes from the p
and peel them while they are st
w a r m , a l t h o u g h p e e l i n g i s n
necessary.
Place potatoes in a large bowl an
us ing a fo rk , gen t l y smash b
maintain a fair ly chunky consistenc
Fold in minced shallots, lemon juic
olive oil, sea salt, and white peppe
Finish with parsley.
BY : WALTER FELDENSTEINAS INTERPRETED BY GREG ROSEN
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INGREDIENTS:
The Biggest Kielbasa You Can Find (ElJefe)
Jalapeo Cheese, Cheddar or Jack
Bacon Bits
1 Chopped Tomato
1 Cup Chopped Lettuce
Hot Salsa
Sour Cream
Habanero Hot Sauce
Bratwurst Buns
DIRECTIONS:
Place kielbasa, El Jefe, on a hot grilland cook for 4-5 minutes on each side
turning frequently, slightly charring all
sides.
Once cooked, place El Jefe in the
biggest bun (oh boy!) you can find and
top with cheese, bacon bits, tomatoes,
lettuce, hot salsa, and sour cream. Add
Habanero hot sauce to taste: remember
Fritz likes it SPICY!
BY ANDRES LEFEVRE
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ANDRESS PERFORMANCE AS FRITZ IS SO SPOT ON AND CONTRARYTO CHARACTER THAT I FORGET ITS HIM. THE PERFECT SIDEKICK TOWALLY, HE DELIVERS SOME OF THE MOVIES BEST LINES WITH
AWKWARD AND INSECURE PERFECTION. MARY OLSZEWSKA,
EXECUTIVE PRODUCER
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INGREDIENTS:
1/2 Ripe Mango,
Peeled and Seeded
1/2 Ripe Papaya,
Peeled and Seeded
1 Ripe Banana
1/4 Cup Orange Juice
(Fresh Squeezed is
Best)
1/2 Cup Milk
1/4 Cup Yogurt
1 t. Honey
2 Cups Ice
1 T. Chia Seeds
DIRECTIONS:
In a blender, combine
the mango, papaya,
banana, orange juice,
milk, yogurt, honey, ice,
and chia seeds. Blend
until smooth.
MRS. ROSENS TROPICALCOUGAR SMOOTHIEBY MRS. ROSEN
A PROFESSIONAL TO THE CORE, BARBARA
BROUGHT A MUCH-NEEDED WARMTH TO A
CHARACTER THAT WAS ABRASIVE AND
ALOOF ON THE PAGE. STRIKING THISBALANCE BETWEEN TENDER AND TOUGH,
SHE TRANSFORMED MRS. ROSEN INTORELATABLE AND LOVABLE PERSON. ITWAS AN INCREDIBLE EXPERIENCE
WORKING WITH HER, AND I HOPE TO HAVE
THE OPPORTUNITY AGAIN.
MARY OLSZEWSKA,
EXECUTIVE PRODUCER
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INGREDIENTS:
2 1/2 Oz. Gin
1/2 Oz. Dry Vermouth
Ice
Olive or Lemon Twist For A Garnish
DIRECTIONS:
A martini is a classic drink. Its clean; Its
simple; It comes in a fancy glass. Peopleeven look sophisticated drinking it. So,
its important to know what youre talking
about when it comes to martinis or your
classiness disappears before it even
arrives. You have to know the basics.
A martini is technically made with gin
rather than vodka. Another note about
martini drinkers -- they arent shy and will
correct your martini-making ski l ls
especially when theyve already had one.My personal martini philosophy is to start
with the classic recipe and then play
around with it until you come to a ratio of
ingredients you prefer. But, do use the
best ingredients possible becausenobody ever really enjoyed a martini
made of Gordons Vodka (no offense,
Adam).
Classic Martini Instruction : Pour all your
ingredients into a mixing glass filled with
ice. Stir (or shake) well. Strain and pour
into a chilled martini glass. Garnish with
either an olive or a lemon twist. Enjoy it
with a smile on your face!
Important Additional Martini Lingo :
Up : In a chilled martini glass without ice
On the Rocks : Serve in a rocks glass
filled with ice
Dry : Less vermouth than the normal
amount
Extra Dry : Little to no vermouth
Dirty : Splash of olive brine
Perfect : Equal parts dry & sweet
vermouth
BY BOBBY DARIN
A VETERAN OF OVER 40 FILMS,ANDREW WAS A MENTOR BOTHON AND OFF SCREEN. WITHTHAT TWINKLE IN HIS EYE, HEBROUGHT A CREATIVE ENERGY
TO THE SET -- THE CHARISMAOF A SEASONED ACTOR WHOIS TRULY PASSIONATE ABOUTFILMMAKING. HE HAD THERIGHT LOOK; HE HAD THERIGHT ATTITUDE; HE WAS OURBOBBY DARIN.
MARY OLSZEWSKA,EXECUTIVE PRODUCER
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INGREDIENTS:
1/2 Cup The Finest Extra Virgin Olive Oil
3 T. Fresh Mint Leaves, Chopped
3 T. Lemon Juice, Fresh Squeezed
1 T. Fresh Basil, Chopped
1 Garlic Clove, Minced
Salt & Pepper
4 Sailfish Steaks...If Youre a Peckman
(Swordfish Steaks for the Rest of Us)
DIRECTIONS:
Preheat the grill (medium-high heat). Whiskthe oil, mint, lemon juice, basil, and garlic in amedium bowl until blended. Season thelemon and olive oil mixture with salt andpepper, to taste.
Brush the sailfish/swordfish steaks with 2tablespoons of the lemon and olive oilmixture. Grill the steaks until just cookedthrough, about 3 minutes per s ide
(depending on thickness of steaks). Transferthe steaks to plates. Spoon the remainingsauce over and serve.
Tim Peckman has a taste for the finer thingsin life. You know he went to Harvard right?
This old family recipe for Dubai Grilled Sailfishis sure to satisfy even the most discriminatingof pallets.
PECKMANS GRILLED DUBAI
SAILFISHA PECKMAN FAMILY FAVORITE
NO ONE DID A BETTER JOBO F B R I N G I N G T H E I RCHARACTER TO LIFE THAN
BLAKE LOGAN WITH THE
D E T E S T A B L E T I M O T H Y
PECKMAN, A SMARMY ASS
OF AN 80S MOVIE CASTOFF.
B L A K E H A D T H EPRODUCTION CREW ALL BUT
IN TEARS IN BETWEEN TAKES.
GREGORY HARDEN,PRODUCER
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VULGAR, DECEITFUL,VA I N A N D V U L G A R ,JACKIE ESCALANTE ISTHE EPITOME OF MIAMISLEAZE AND DISTASTE.GREGG WEINER, ON THEO T H E R H A N D , I S
GENUINELY CHARMING A FUNNY, CLEVER ANDEXTREMELY TALENTED
A C T O R WH O S J U S TR E A L L Y G O O D A TPLAYING THE ASSHOLE.
ZACHARY WEIL,WRITER/DIRECTOR
INGREDIENTS:
1/2 Cup Mayonnaise
1/4 Cup Thai Sweet Chili Sauce
3 Drops Sriracha Hot Chili Sauce (or to
Taste)
1 Lb. Shelled and Deveined Shrimp
Dry Cornstarch
Peanut or Canola Oil for Frying
Lettuce, Shredded
Scallions, Chopped
DIRECTIONS:
Mix mayonnaise with thai sweet chil
sauce and add hot chili sauce to taste
Dredge the shrimp in cornstarch. Fill a
heavy bottom pan with at least 2 inches
of oil. Heat the oil to 350F and deep fry
the shrimp until lightly brown. Drain on a
paper towel, place in a bowl, and coat
with the sauce. Serve in a lettuce lined
bowl and toped with chopped scallions
or a little white lotus flower.
JACKIE ESCALANTES BANGKOKBANG BANG SHRIMP
BY : THE WHITE LOTUS
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INGREDIENTS:
BEEF :
4 Lbs. Chuck or Arm Roast (Well
Marbled)
2 T. Olive Oil
1/3 Cup Flour
1 Green Pepper, Roughly Chopped
1 Onion, Sliced
4 Cloves Garlic, Mashed with 1 t. Salt
SAUCE :
2 Onions, Chopped
1 Bay Leaf
5 Cloves Garlic, Chopped
2 Green Peppers, Chopped
4 Oz. Tomato Paste
1 Can Crushed Tomatoes (32 Oz.)
2 T. Ground Cumin
1 Cup Red Wine
Salt & Pepper, To Taste
DIRECTIONS:
Do not trim excess fat from meat beforecooking! (You can remove the fat whenyou shred the beef.) Salt and pepper themeat and lightly dust with flour.
Brown the meat in oil in a large Dutchoven. Add enough water to surround themeat, but do NOT cover it with water.
Add green pepper, sliced onion, andgarlic. Simmer covered until meat is forktender, about two hours. (Add more wateras necessary to keep from burning!)
Remove from heat and cool. Discard
vegetables. Shred the meat.
Saut onions, garlic and green pepper inoil using the same pan you cooked themeat in until limp. Add tomato paste,crushed tomatoes, cumin, red wine, andbay leaf. Salt and pepper, to taste.
Cover and cook on low for about 30minutes stirring occasionally. Remove bayleaf and serve with rice.
Mr. Ignacio is all about family. Invite yourloved ones to dinner and serve up someof his succulent Ropa Vieja.
MR. IGNACIOS ROPA VIEJABY THREE GUYS FROM MIAMI
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TREMENDOUS TALENT, WONDERFUL
TO WORK WITH, ALL HEART AND
PASSION FOR HIS CRAFT; THESE ARE
THE CHARACTERISTICS THAT MAKE
M I K E B E N I T E Z S T A N D O U T
AMONGST HIS PEERS. IN THE ROLE
OF MR. IGNACIO, MIKE GAVE A
WARM PERFORMANCE AS A MENTOR
TO OUR PROTAGONIST G REG
ROSEN.
GREGORY HARDEN,PRODUCER
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INGREDIENTS:
2 Cups Butter
4 Cups Flour
2 t. Baking Soda
2 Cups Granulated Sugar
2 Cups Brown Sugar
5 Cups Oatmeal (Turned into Flour)
24 Oz. Chocolate Chips
1 t. Salt
8 Oz. Semi-Sweet Chocolate Chips
4 Eggs
2 t. Baking Powder
3 Cups Chopped Nuts (Optional)
2 t. Vanilla
DIRECTIONS:
Blend the uncooked oatmeal in a blenderuntil it becomes a fine flour. Cream the butter
and both sugars together with a mixer. Add
eggs one at a time and vanilla. Then slowly
mix in the flour, oatmeal flour, salt, baking
powder, and baking soda. Fold in chocolate
chips and nuts (optional).
Although its not necessary, at this point the
dough benefits from refrigeration -- at least 1
hour but overnight is best. Roll into balls and
place 2 inches apart on a cookie sheet.
Bake for about 10 minutes at 375F. A
minute or two less if you like them chewy --a minute or two more if you like them
crunchy.
CAUTION : This recipe makes enoughfor an entire sorority (100+ cookies) sofeel free to halve it.
What can you say about Kate & Friends
Sorority House Cookies? Theyre awesome
and crazy thick with nuts and chocolate
chips! But, the house mom adds just enoughoatmeal to the mix, so you can fool yourself
into thinking youre eating healthy.
KATE & FRIENDS SORORITYHOUSE COOKIES
HOUSE MOMS RECIPE
THEY CERTAINLY DONT MAINTAIN THEIR FIGURES EATING THESE COOKIES.THE LOVELY TRIO OF TALENTED ACTRESSES -- KATIE ROTOLO, BRANDYWHITFORD, AND KATIE PETERSON -- BROUGHT SO MUCH ENERGY ANDENTHUSIASM TO SET WHILE DELIVERING BIG LAUGHS ON-SCREEN.
GREGORY HARDEN, PRODUCER
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SHARON PFEIFFER TAKES YOU
ON A FUN AND SASSY RIDE IN
HER PORTRAYAL OF GAYLE,
FROM THE RAUNCHY BAR
WENCH AT THE GREEN ROOMTO WINNING YOU OVER AS THE
L O V A B L E Q U E E N O F
MISPRONUNCIATION AT BELLA
FRANCESCA.
MARY OLSZEWSKA,EXECUTIVE PRODUCER
TOMATO SOUP:
INGREDIENTS:
4 T. Olive Oil
1 Onion, Chopped
1 Carrot, Chopped
1 Celery Stalk, Chopped
4 Garlic Cloves, Finely Chopped
3 T. All-Purpose Flour
4 1/2 Cups Chicken Broth 1 (28 oz.) Can Whole, Peeled Tomatoes
3 Thyme Sprigs (or 1/2 t. Dried)
1 Rosemary Sprig (or 1/4 t. Dried)
3/4 t. Salt
DIRECTIONS:
Heat a stock pot on medium-high and add the
olive oil. Once heated, add the onion, carrot,
celery, and garlic. Cook covered and stir
occasionally for about 8 minutes.
Add in the flour and whisk/stir for 2 minutes. Then
add the broth and salt and pour in the tomatoes
(make sure to crush the tomatoes through your
fingers while adding them into the pot). Bringmixture to a boil while whisking.Tie the herbstogether with a piece of kitchen twine (or dump
them in if using dried) and add it to the pot.
Lower the heat and simmer for about 20 minutes
Then remove from heat and let cool. Remove the
herb bundle (if using dried obviously you cant
remove them and its okay). Once cool, puree thesoup in a blender until smooth. Add salt and
pepper, to taste. Reheat and serve with a grilled
cheese sandwich.
GRILLED CHEESE :
INGREDIENTS:
2 Slices of Bread (Egg or Sourdough is Really
Good).
4 Oz. Shredded or Sliced Cheese of Your
Choice (I Like Gruyere and/or Swiss Cheese)
1-2 T. Butter
2 Slices Smoked Bacon or Ham (Optional)
1 Slice Tomato (Optional)
DIRECTIONS:
Heat a large skillet at medium-high and add 1/2
of the butter. Add a slice of bread, then the
cheese (and ham, bacon, or tomato) and let it
toast for a minute or two. Top the sandwich with
the remaining slice of bread. Briefly lift the
sandwich out of the pan with a spatula and add
the remaining butter to the skillet. Flip thesandwich into the melting butter to toast the othe
side. Let it grill until the cheese is melted and
gooey.
BY MARY OLSZEWSKA
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