Taste It :The Cookbook

7/31/2019 Taste It :The Cookbook

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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.


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.


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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.


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.


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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Taste It :The Cookbook

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