As the film begins, we are introduced to gourmand Maximillian Vandeveer, who is organizing a grand state dinner for the Queen. The menu is comprised of a four-course meal prepared by Max's idea of the four greatest chefs of their region.
At a doctor's visit, Max is told that his weight is affecting his health, and that immediately needs to lose a large amount of weight to extend his life. To this, Max takes offense, stating...
"I am what I am preciesely because I have eaten my way to the top. I am a work of art created by the finest chefs in the world. Every fold is a brush stroke, every crease a sonnet, every chin a concerto..."
Fast forward to the first course of Max's grand meal. English Chef Kohner's specialty is Pigeon Baked in Crust. After a grand presentation, and an evening spent with pastry chef, Natasha, Kohner is found dead in his oven. This murder is the first in a line of the chefs that Max has lined up to prepare his ultimate meal. The murders progress from England to Venice to France, and Natasha and her fast food entrepreneur ex-husband realize that each of the chefs is being killed in the manner that their "specialty dish" is prepared. They fear that Natasha will wind up being the final chef murdered.
I don't want to give anything away, but the movie is a fun series of twists and turns filled with food and laughs. Though you start to formulate the "why" behind these murders as the film progresses, the "who" behind them may surprise you.
Now, obviously there is so much more to this flick, but I don't want to give it away. It's worth renting, or even buying, if you're a fan of mysteries and/or foodie films. Thanks to Evelyne for the fun Food 'n Flix pick this month!
Chocolate Coconut Mousse
Prep Time: 10 minutes + 4 hours unattended
Cook Time: 2-4 minutes
Keywords: dessert vegan dairy-free coconut milk chocolate tofu almond milk pudding
Ingredients (serves 6-8)
- 1/4 cup + 2 tablespoons unsweetened almond milk
- 8 ounces dark chocolate, chopped (or chips)
- 8 ounces silken tofu
- 1 (15 ounce) can full-fat coconut milk
- fresh fruit
Place the almond milk in a small pan over medium heat until it just begins to steam, but not boil. Remove from heat and stir in chocolate until it has completely melted. Set aside and cool for 5 minutes.
Add the chocolate mixture to the jar of a blender, along with the tofu and coconut milk. Puree until smooth and light.
Scoop in small serving dishes and refrigerate for at least 4 hours, or until set. Garnish with fresh berries and serve.
-adapted from Robin Quivers via People MagazineThis month's edition of Food 'n Flix was hosted by Evelyne at Cheap Ethnic Eatz, with her pick, Who is Killing the Great Chefs of Europe?. I am once again sliding in under the wire, as submissions are due today.
If you missed watching and cooking along with us this month, you can always join us next month as we watch Elf, hosted by Elizabeth at The Law Student's Cookbook!
Also, if you'd like to host a month of Food 'n Flix in 2014, there are still FIVE open slots...check HERE, and let me know if you'd like pick a foodie flick and host at your place!
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