Food in Movies

Q & A With Romain Vetter of MovieRecipes.net: or, How To Make Your Favorite Film Food At Home

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Thu, Mar 24, 2011 at 11:30 AM

click to enlarge Romain Vetter, with food - JOHN CHRISTENSON/MOVIERECIPES.NET
  • John Christenson/MovieRecipes.net
  • Romain Vetter, with food
You might live in this town because you work in the film industry. Or because you moved here from Topeka to get into it (sorry). Or you might just live here in spite of the vast machinery of the film business. Regardless, we have a special relationship to movies in this town, whether we want to or not. And although there are some downsides to such proximity (fake helicopters, your street parked with film crews, waiting in line behind Jerry Seinfeld at Sports Chalet), there are a lot of fun perks. We go to a lot of movies. We spend far too much time thinking about them. We obsess about various aspects of film-making. Romain Vetter has turned the latter into an entire website.

MovieRecipes.net brings the union of food and movies to a level vastly preferable to the crap food you get at concession stands. Vetter gives a short synopsis of notable films and then provides what many of us secretly yearn for: a recipe to go with the dinner or dish that you see onscreen. So that after you watch Superbad for the 14th time, you can go duplicate that tiramisu in your own kitchen. (Vetter is also working on a site entirely devoted to Cake Pop Recipes. On which more later.)

We caught up with Vetter, who is from La Mirada, the other day, and asked him all kinds of annoying questions about what prompted his vocation. Turn the page, and check back later for a Pulp Fiction vanilla milkshake recipe.

click to enlarge Romain Vetter, with food - JOHN CHRISTENSON/MOVIERECIPES.NET
  • John Christenson/MovieRecipes.net
  • Romain Vetter, with food
Squid Ink: How did you come up with the idea for your website?

Romain Vetter: I really wanted to create my own website for a while. I came up with the idea knowing my passion for food and movies. I didn't do much research but I knew something was missing. Many cooking sites provide recipes inspired by movies. We provide the exact or close recipe from those movies. It is a unique concept and an instant hit.

SI: Do you have a background in food or film -- or is this just a happy accident?

RV: I do not have background in food or film, but I truly love them both. My wife and I cook every night, either our own creation, some 'Better Homes' concoctions or some movie recipes now. We also try to watch a movie together every week. We both are very busy, but it's important to keep the food and film tradition up.

SI: How long have you been doing this, and how many recipes have you posted?

RV: The site was created in November 2009 and there is about 150 recipes posted now.

SI: How do you come up with the recipes?

RV: My writers browse the web for them, add parts and ingredients, then publish.

SI: Do you test all of them? And if so, where?

RV: Not all of them at this time. However, we are in the process of hiring a part-time chef. He or she will test and create all recipes as well as coming up with new content ideas.

SI: We hear you're a big "Donnie Brasco" fan? What's up with that?

RV: I am since he is "a friend of mine." I feel we are both connected, maybe not on the mafia side but on the cooking wise definitely. "Punch. Punch of salt. Punch or Pinch? Punch, punch. Not pinch. What's I say? I say pinch?" This is a classic movie recipe quote.

SI: Is it true that Italian or Italian-American movies have better food, or is that just a cultural stereotype?

RV: Oh yes. Big time! A true mafia guy knows how to whack someone as much as cooking a great Italian dish. You can't be a real Italian gangster and not know how to cook. It's just unheard of.

SI: What's your favorite movie food scene?

RV: It has to be the prison cooking scene from Goodfellas. How did those guy get all those ingredients to cook? I would surely love to be in prison with the for a meal like this.

SI: Is there a movie food scene that should really, really wound up on the cutting room floor?

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