Food in Movies

Please God Don't Let Gwyneth Paltrow Play Gabrielle Hamilton in Blood Bones & Butter

Comments (0)


Fri, Jul 20, 2012 at 6:00 AM
click to enlarge Gabrielle Hamilton (left); Gwyneth Paltrow (right) - RANDOM HOUSE (HAMILTON) / WIKIPEDIA (PALTROW)

The news broke Wednesday that Gwyneth Paltrow, that golden wounded swan of an actress, is in talks to play chef Gabrielle Hamilton in the film adaptation of Hamilton's memoir Blood Bones & Butter. There is so much wrong with this casting decision I don't even know where to begin.

First, I've met Hamilton and there's only one way to describe her: bad ass. Even without meeting her, just reading her book, or eating at her restaurant for that matter, you can't help but be struck by the bad assness of this woman. A woman who practically raised herself; who opened a restaurant in New York almost single-handed and was one of the very first chefs in that city to turn regular diners on to offal and sardines; who worked the line two days before giving birth to a child and simultaneously wrote one of the most engaging, weird, honest food memoirs in recent years. Bad. Ass.

Now I've got nothing against old Gwynnie, but there's one phrase she never EVER brings to mind and that's "bad ass." She is golden and light and all things slender and pert, but she's not tough. She is, however, a "foodie," repugnant word that that is, and I fear that it's this distinction that is guiding her interest in the part.

Gwyneth, we get it. You have managed to do things in the food world that most food professionals can only dream of: write a cookbook, host a food and travel television show. You're pals with Mario Batali. You have a wood fired pizza oven in your yard. I'm sure you're a very nice person and love food very very much and sincerely want to do Gabrielle Hamilton justice in this film, but please please just don't.

See also: Gwyneth Paltrow's Quick Recipe for Busy Moms: Quail Egg Pasta with Black Truffles + Welcome Our New Guest Food Columnist.

Want more Squid Ink? Follow us on Twitter or like us on Facebook.

Related Content

Now Trending

  • Free Pizza in Monrovia This Saturday

    Like free things? Like pizza? You're in luck: This weekend, Blaze Pizza will be giving away free pizza to celebrate its new store opening in Monrovia.  Blaze Pizza is a build-your-own pizza chain, with locations throughout the country and plenty more in the works. The company's investors include LeBron James, Maria...
  • 5 Great Sandwiches Worth the Drive to Atwater Village

    If Tacos Villa Corona were open reasonable hours, this list probably wouldn’t exist — what point would there be in seeking out other cheap and hearty lunch options in a neighborhood already blessed with such spectacular burritos? But thanks to their abbreviated schedule, we have found ourselves on an island, stranded and...
  • Breaking Beer News: TAPS' Victor Novak Joins Golden Road Brewing as Head Brewer

    For the last 15 years, Victor Novak has been one of Southern California's best brewers, quietly making award-winning European-style lagers and classic craft styles at an otherwise little-known upscale Brea and Corona brewpub called TAPS Fish House. And now, the industry veteran will be leaving one of the oldest brewing operations in the...


  • Ladies Gunboat Society at Flores
    At Ladies Gunboat Society, the new operation out of the restaurant that used to be Flores on Sawtelle Boulevard, the Hoppin’ John is served as an appetizer or a small plate rather than a side, and the price is the stuff of comedy.
  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.