India

TIFF 2016 – Day #4

September 12, 2016 By Jonathan McNeal

julieta620x709-1461716694 Hello Everyone,

I’m up to my old TIFF tricks now. Long days/nights…minimal sleep.

My first film today was The Weinstein Company’s big Oscar hopeful for this year – LION, directed by Garth Davis and starring Dev Patel. This is the story of a little Indian boy who gets lost in the streets of Calcutta – hundreds of miles away from home. After eventually being adopted by an Australian family, 20+ years later he begins a trip to find his birth family. Once again, I found myself interested in trimming this film down. Perhaps it has something to do with the fact that I’m watching dozens of movies…but I’m finding most material would be better if trimmed down. This film shouldn’t be 2 Hrs & 10 Min…it should be 20-30 minutes shorter. That said, what it accomplishes is indeed lovely, and the story is wonderful. The final bit of archival footage at the end resulted in even more tears.

I met up with a friend to catch the next film on my list – A UNITED KINGDOM, directed by Amma Asante (director of BELLE). This is the film about the relationship between Seretse Khama (a former African royal) and his wife Ruth Williams. Being a black man, alarm bells go up on each side of the fence when he courts and eventually asks for a white Englishwoman’s hand in marriage. This film feels old-fashioned in a good way. The storytelling is very direct – nothing edgy here, just solid storytelling, and I came away feeling as though I’d just had a good (and entertaining) history lesson. David Oyelowo is fantastic as Khama – his speeches are particularly moving and seem like they could stand alone as inspirational messages about race and patriotism. Rosamund Pike plays Williams, and she’s lovely as usual.

After lunch with a friend from Dayton I hadn’t seen in almost a decade – who now works at Almo Drafthouse (in Austin), I took a little nap before heading to my two evening screenings. Next up was a film I had already seen at an exhibitor screening. I almost never see a film at TIFF that I’ve already seen…but because I got a tip that Pedro Almodovar was in town, I got a ticket to JULIETA. Unfortunately, the tip was some bad intel. He wasn’t there. That said, I had tweeted a hopeful message that I wished Rossy de Palma would attend…and imagine my giddiness when she was introduced – her first time to Toronto. The film was even better with a second viewing – it’s richness in color and layers of storytelling all the richer. This is the story of a woman who decides to stay in Madrid in hopes that her daughter will return – someone who left her side 20 years before. With an exceptional score and great performances (Julieta is played by three different actresses in different stages of her life), this film is lovely. It’s hard to let an Almodovar film stand on its own without comparison. When compared to his other work, it falls short of being one of Almodovar’s masterpieces…if it stood alone, it would be heralded as superb. And P.S. The Q&A was delightful…and Rossy was so funny, warm and personable. I got my picture taken with her at the stage door, and my day was made!

Tom Ford’s second feature film NOCTURNAL ANIMALS was my final film of the day. I’ve been waiting 7 years since A SINGLE MAN to see what Tom Ford would do next, and this new film is exceptional! Starring Amy Adams, Jake Gyllenhaal and Michael Shannon, this is the story of a woman who receives an advanced reading copy of her ex-husband’s novel which is a terrifying story that hits a little too close to home. The film uses certain visual devices to distinguish three different stories happening at once – the present story, the story of the novel and flashbacks to the relationship that spurred the novel. The costume design, sets and photography are stunning, the performances are incredible, and the story is intense and emotional. With a late 2016 release in store, I think this film will certainly begin to create some award buzz. (no trailer is available yet)

nocturnal

I then went out to meet up with a bunch of industry folks for a couple beers. That 5:50am alarm is gonna be hard.

Thanks for reading,

Jonathan

If You’re Hoppy and You Know It

August 7, 2014 By Brian Petro Leave a Comment

Yes, they do really glow like that.

Behold humulus lupulus – a plant that grows in very similar climates that grapes do. It is dioecious, which means that the male and female part flower separately. There are a wide variety of them, found all over the world. It is a climbing plant, so when cultivating it you will see rows and rows of upright poles for the plant to grow on. The female flowering cones are the part of the plant we are most familiar with. We refer to them as hops, and they are used mainly as a bittering agent in beer. The bitterness comes from alpha acids that are natural to the plant. They stay with the brew, protecting it from wild bacteria and filtering the beer to make it look clearer. If that is not enough, they add a variety of flavors to the beer (most often herbal, citrusy, or earthy ones), as well as cut down the sweetness of the fermented malt.

Why are hops so important? The first Thursday in August is rapidly being established as International IPA Day, and the most important thing to an IPA is hops. Lots and lots of hops. IPA is the shortening of “India pale ale”, a style of beer that is almost 200 years old. IPAs are most noted for their bitterness and complexity, having enough malt to balance out the hops. Some brewers also add other ingredients to the mix (Three Floyd’s Apocalypse Cow adds milk sugar) to tame the hoppiness. The colors of IPAs usually fall into the golden or amber hues, but some will get dark as the malts are given a deep roast (like 21^st Amendment’s Back In Black).

Where it all began…British India.

The history of the IPA is, say it with me, muddy at best. The most common story is this one: Britain was colonizing India in the 18^th and 19^th centuries. The soldiers out there still wanted a fine beer to drink, and getting fine British ales out to the troops was problematic. Popular British ales had a tendency to spoil on the long trip over, so they needed something that was a little hardier. A gentleman named George Hodgson was the first to crack to code with October beer. It was well hopped and intended to be cellared for up to two years. It was considered “pale ale” because it was lighter than the porters and ales England was used to. It also traveled much better than normal ales because of the hops’ nature of keeping the beer protected from microbes. While Hodgson was the first to send such pale ales over to India, the breweries in Burton-on-Trent became the most popular. Because of certain impurities in the water there, the beer was a little more bitter than normal. The soldiers (and people of India) fell in love with the ale, and it became a staple. It was popular until nearly the 20^th century, when it was replaced with a mix of whiskies, gins, and teas. Mainly teas.

Over the years IPA has evolved into three distinct subcategories. American Style IPAs are more citrusy and herbal than their traditional counterparts, looking to go for big flavors. English Style IPAs are brewed in the traditional style, focusing more on the balance of the malt and English grown hops, and creating a well crafted and consistent beer. Belgian Style IPAs often employ American hops, but are bottle conditioned with Belgian yeast, giving the beer a little more cloudiness. American craft brewers have fallen in love with the style (and substyles) over the last few years, going out of their way to cross breed hops to try new flavors. They have imported hops from New Zealand, as well as emulated classic hops from England. The United States is one of the three largest growers of hops in the world, after Germany and Ethiopia. All of them have their characteristic bitterness, and that bitterness is measured in something called International Bittering Units, or IBUs. It is a scientific, chemical calculation. Sometimes it is listed on the bottle, depending on how proud the brewer is of the hoppiness in the beer. Most American Lagers, like Budweiser and Coors, have an IBU rating between 5 and 17. IPAs tend to range from 40-60, some going higher. Imperial stouts actually have higher IBUs (50-80), but the heavily roasted malt overpowers the bitter hops. Green Flash’s Palate Wrecker is an off the chart 100+ IBU (there is no good measurement for over 100, but their site claims 149 IBUs), and is available at the Van Buren Tap Room if you are looking for a challenge to your mouth, or you just hate your taste buds.

There is even a hashtag! They are serious about this…

Some of you may be unfamiliar with what beers to celebrate with, and that is okay. We also have a Snobby Beer Guy on staff, and I ran into him at the Kegerator. We have perks here at the office. When I asked him what some of the best IPAs are out there, he offered up Fat Head’s Head Hunter IPA and Brew Kettle’s White Raja. Ohio’s own Great Lakes Brewing Company also has a highly recommended IPA, Commodore Perry. Other highly recommended IPAs I have tried (and read about) include Flying Dog’s Raging Bitch (also banned in Michigan), Sam Adams’ Latitude 48, Dogfish Head 90 Minute IPA, and Stone Brewing’s Sublimely Self-Righteous Ale. Our own local Dayton Beer Company is also brewing an IPA for you to enjoy. With the popularity of IPAs right now, any brew house will have a fine selection on hand. Some places you may look to are Chappy’s Tap Room, South Park

Tavern, and Boston’s Bistro. If you are looking to celebrate at home, you can stop at Belmont Party Supply for all of the beers mentioned above, and a few more that only their staff knows about.

If you have been hiding safely in the realm of lighter, sweeter beers, go out and wake your taste buds up with a few India pale ales. It took months of creativity and dedication to create something this complex, and you should go out and try them at least once. It is International IPA Day, and every beer deserves a chance at a good home. Cheers!

NOTE: This article originally noted that hops added alcohol content. After further research, that turned out to be false. Hops add bitter notes, antiseptic qualities, and balance.

This article originally ran in August of 2012 and we find it just as relevant today, only with many more IPA’s to choose from!

National Becomes Local: Longhorn Steakhouse in Moraine

July 13, 2014 By Dayton937 Leave a Comment

Bob Medlin & Jordan Frank of Longhorn Steakhouse, volunteer time & resources to many Dayton charities

We just had to tell you. We just had to tell you about something happening in your community that you have no idea about.

As you know, 95% of our weekly Food Adventure articles feature local mom and pop establishments serving up great food.

But sometimes, there is a need to mention something that is going on at a Nationally owned restaurant. In this case, no one is more deserving than Bob Medlin, the manager of Longhorn Steakhouse in Moraine, located at 1921 West Dorothy Lane.

We know,we know…. ” the dreaded chain restaurant,” but there is one thing you local purists can’t ignore. It is the constant donation of resources and volunteering that Bob Medlin and his staff give to the Miami Valley. The Big Ragu and Crew volunteer at a lot of charity events, and we notice that Bob Medlin and Longhorn Steakhouse in Moraine are involved in almost every charity group that we support. The staff believes in not only serving quality affordable food, but they go an extra step in volunteering for many charitable organizations.

Food Adventures joined forces with Longhorn Steakhouse Moraine, to support the March of Dimes Walk for Babies. We ate at their pancake breakfasts that supported the Sandy Hook Elementary victims, and the Mobley Family who endured terrible losses in a local fire. The Big Ragu and Crew have also run into the Longhorn staff at the annual AMBUCS Chili cookoff, that benefits Dayton citizens with various disabilities, by providing them equipment to become more mobile.

After talking with the management and the staff, we realized, this was just the tip of the iceberg. Just some of the charities helped by Longhorn Steakhouse in Moraine, either directly or indirectly through volunteering staff, or donating resources, food or supplies, are the following organizations:

Food For Kids (Vandalia)

Dayton Hospice Walk

Snuggled Up Inc. – bedding for Dayton area kids

The Greater Dayton Apartment Association’s Rent Foundation – prevents homelessness in Dayton, by paying rent for families in crisis.

Shoes for the Shoeless and Brief Blessings – helping Dayton area children with basic needs such as shoes and underwear

Ronald McDonald House of Dayton – Staff volunteered to rake leaves, clean up yard

Dayton Circles – dedicated to ending poverty

Back2Back Ministries – Helping local orphans and abandoned children

Kiser Elementary– helping educate refugee children who have settled in Dayton.

Christ’s Church of Bellbrook’s – various charity programs

Relay for Life Charities from American Cancer Society– pancake breakfasts to raise money

Bob & the Longhorn Steakhouse Staff volunteering at the March of Dimes Walk for Babies, and giving out cake

Apex Church charity Rib Dinner to benefit Relay For Life Charities

Donated supplies for Apex Church missionary charity support of 6 Mexican orphans, and 1 orphangirl in India

Big Brothers Big Sisters program of the Greater Miami Valley – Helping Dayton children reach their potential

Dayton Life Enrichment Center – providing groceries and meals to needy families of Dayton

Target Dayton Ministries – serving meals to Dayton’s homeless and poor

Miami Valley Womens Center – helping new moms and dads with loss of an infant

Harvest House – helping rehabilitate females who have been abused, or dealing with depression

Victory Project – helping Dayton youth in the Juvenile system rebuild themselves and stay crime free

Miracle League of Dayton – providing special needs children a baseball field where they can play

These are just some charities off the top of the staff’s heads. The thing is, they don’t toot their own horn, they just help out the community in so many ways. And it is contagious. As we talked to the staff, we realize they all want to help and get involved, because they see how their company has affected lives for the positive.

And so many lives have been affected by the Longhorn Steakhouse staff. We have yet to mention donations to local elementary schools, or events for the Fairmont track football, basketball , and volleyball teams! They even had volunteers help cater a prom dinner.

Longhorn Steakhouse in Moraine, holds Pancake Breakfasts for various charities, here is one of our delicious plates that we devoured

Longhorn Steakhouse of Moraine events have benefited local pet adoption companies and local cancer survivors. There have been Dayton Demonz hockey team charity work, volunteer staff car washes for charities. Bob Medlin and his co-workers have helped donatefor benefits for cystic fibrosis and leukemia. They have helped local feeding centers, local food banks, and helped organize local clothing donations.

Although they have a full staff supporting and volunteering for many of these events, there are 3 managers at Longhorn who have instilled and lead this philanthropist philosophy with their employees. The first person we have already mentioned, is manager Bob Medlin. The other two, are managing partner Jordan Frank and Rita Hayworth, fundraising specialist. Together they provide a great, caring work atmosphere of giving back to the community.

So the next time you are in the mood for some steakhouse type food, you may want to mosey on over to the Longhorn Steakhouse in Moraine and keep paying it forward. You may even get to see Bob Medlin, and tell him thank you for their community support. Let him know you saw his charity work “shout out” on Food Adventures. Bob and his staff are very humble, and the staff never boasts about their charity work. They participate enthusiastically and take pride in helping various needs in the Dayton area. We are grateful for fellow citizens like this and want them to know, we greatly appreciate all you do. Thanks for making a local difference with a national company.

Please view our gallery below of photos inside Longhorn Steakhouse and the staff volunteering at various events.

Also, make sure you become a Food Adventure fan on Facebook, by CLICKING HERE TO “LIKE” US.

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A Spot of Tea to Warm the Soul

January 11, 2013 By Brian Petro Leave a Comment

There is something absolutely thrilling to people about looking at fossils in a museum. Staring up at the skeletons of huge, ancient lizards allows your imagination to wander. What did they really look like? What sort of coloration did they have? You can stand there and look at the artists renderings of them, what the scientists tell you they should look like based on what they know about modern lizards and how they might have changed over the years. However, you can also look at them and imagine what you think they might have looked like. Add some spines, or smoother skin, or different colors, absolutely anything to suit your fancy. A simple structure to allow your imagination to play and an ancient history are also part of cocktail culture. January 11^th is a day where we celebrate one of those cocktail dinosaurs; something that is more of a skeletal idea than a fully evolved, finished recipe. It is the hot toddy, and January 11^th is National Hot Toddy Day.

The toddy palm is common in India, and that is where the first bones of the cocktail can be found. The locals would tap the trees to get the sap and they allow the sap to ferment in the warm sun, creating a palm wine. If you take the wine and distill it, you get brandy; if you take palm wine and distill it, it becomes arrack. India is a very hot country, and the British were not used to that sort of heat. The colonists would drink anything to cool off and get away from the heat. Fortunately the natives already had something ready for the overheated British; a drink called “panch”, which is Indian for “five”, supposedly the number of ingredients contained in the beverage. It had water, some spices, lemon, sugar, and the arrack. It watered everything down, was refreshing, and made the days a little more bearable. It was so good they brought this panch back to Britain with them, but used the name of the tree that it originally came from. The drink became known as a toddy. A cold toddy.

The toddy continued to evolve once it made it north. Britain is a chilly, damp place. Cool and refreshing drinks do not go over as well there, since the environment is chilly more often than not. They are trying to figure out ways to warm up, not cool down. Water, spices, sugar…sounds like a good hot cup of tea to me. They were now roughly five thousand miles away from the arrack that was used in the original recipe. Being British, they kept calm and carried on, substituting the arrack for whiskey and gin. Some stories say that this mixture of sugar, water, and lemon was used to soften the overly peaty and strong Scotch whiskeys in the 18^th century, making them more favorable to women. England loves their gin, and the juniper in the gin went well with some spices that are found in tea. Yes, tea had also become an element to add to this loose recipe, mixed more to the taste of the drinker and a general idea than any specific recipe. The bones of the recipe were still there, but the flavors and the details adapted themselves to the environment.

When the British travelled to America, the evolution continued. Scotch was not as easily available, but there was no shortage of liquors ready to take its place. Traditional liquors like gin and brandy were still very popular in the colonies, but newcomers like rum, bourbon, and rye whiskey were growing in popularity. There was also more access to sweeteners like honey and molasses, not just the sugar that was more traditional in Great Britain. In colonial times, sugar was not granular; it was brought in blocks and you had chip off and crush what you needed for the drink. The stick that was used (in some of the tales) was called a toddy stick, another possibility for where the name came from. Tea was still readily available to mix all of the ingredients in. The one major thing the colonies added was a standardization of the size. It went from something that could be made in a mug, a quart, a punch bowl, or any large container for multiple servings. By the end of the 19^th century, famous bartender Jerry Thomas had compressed the cocktail into a cup. Everything had also start to become a little more codified. The revolving carousel of liquors finally stopped at whiskey (though rum and gin was still found to be more popular in New England), the sweetener became sugar, and the tea went away for a while in favor of hot water (though now tea or spice is considered part of the drink).

What kept such a simple, erratic cocktail so popular over such a long period of time? While the flexibility of the drink helped keep it popular for a wide range of palates and environments, the biggest reason was the supposed medicinal purposes. People would drink it when they were under the weather, which made them feel a little better for a while. It was hot, which helps loosens up mucous and helps you breathe a little easier; if you use tea, you also get the benefits tea brings. The acid in the lemon adds some vitamin C, and using honey helps to coat your throat as well as the other medical benefits honey has. Alcohol has been used for years either as a medicine (as vodka was in Poland and Russia) or as a big part of medicine (like it was at the end of the 19^th and beginning of the 20^th century). The problem of using alcohol as medicine too often is that the cure can be worse than the disease. Yes, the alcohol makes you feel a little better for a short time, but it is dehydrating. It may leave you feeling a little worse than before you drank it. Drinking too many will give you a hangover. A small dose before bed, however, can help you sleep a little better while the rest of the ingredients go to work. A hot toddy will help to relieve some of the symptoms of a cold or flu, but it is not a cure. You should still use medicine for that.

Hot Toddy

1.5 oz. whiskey
.5 oz. lemon juice
.75 oz. simple syrup
4-6 oz. of hot water
Tea bag or other spices (cinnamon or nutmeg are traditional)(optional)

Brew the cup of tea to your taste. In a cup, stir together the whiskey, lemon juice, and simple syrup. Add the tea, and then stir the mixture a few more times. You can garnish it with a lemon wedge or cinnamon stick. You can also substitute hot water or cider for the tea, and rum or brandy for the whiskey.

As this mysterious cocktail passed from continent to continent, it changed and adapted to the needs of the environment it was in. With all of the changes it made, from a cooling drink in India to a warming drink in America, the basics never changed. The skeleton of a drink was created that maintained a certain simplicity while emphasizing a world of possibilities. You can usually order one at a bar (can you imagine the whiskeys you can choose from at The Century Bar for this one?), but why? Wrap yourself in your warmest blanket, find a great book, and settle in with this steaming cup of goodness next time you feel a little under the weather. What you put in it is all in your imagination, as long as you stick to the basic structure. Happy National Hot Toddy Day!