I Love to Eat: A Love Story with Food
I Love to Eat
A Love Story with Food
By James Still
Directed by Michael Robins
April 25-May 18, 2013
Before Julia Child, Emeril, and the Food Network, there was television's first chef, James Beard, who brought cooking fine dining to the small screen in 1946. Writer James Still brings us this delightful, affectionate portrait of America's first foodie.
Thursday, May 16
IllusionTheater's 39th Birthday Benefit &
Performance of I LOVE TO EAT
$60 tickets include: pre-show reception starts at 6:30 PM. Enjoy hearty appeitzers, wine/beer, an 8 PM performance of I LOVE TO EAT , and dessert, champagne & coffee! This also includes parking!
Please call 612.339.4944 x200 to reserve your parking.
Friday, May 17 at 8 PM
Saturday, May 18 at 8 PM
Opening Night for James Still’s I LOVE TO EAT is this Friday, April 26. You’ll learn all about the celebrated chef when you see this imaginative, affectionate production. But what about the award bearing his name? It’s still the prize most coveted by chefs and those in the food industry.
Find out why in this 3-minute video celebrating the 25th Anniversary of the James Beard Foundation Awards!
And in honor of beginnings, we’re sharing a recipe to whet your appetite. James Beard’s Stuffed Mushroom recipe.
" Hors d'oeuvres can make your reputation as a cook, for in many instances they are the first thing people eat in your home. In some cases they are the only opportunity people have to know of your cooking. Therefore, be certain they are indicative of your best efforts."
~ James Beard, from The Fireside Cookbook
1 cup crabmeat
1 Tablespoon dry bread crumbs
1 Tablespoon chopped onion
1 teaspoon of salt
2 Tablespoons chopped parsely
1 egg, lightly beaten
12 mushrooms caps
Mix crabmeat with dry bread crumbs, onion, salt, and parsley. Add egg and mix well. Fill mushroom caps with the mixture and sprinkle with buttered bread crumbs and cheese. Place in moderate oven (350 degrees) until lightly browned or under preheated broiler, with the broiler reack 3 inches from the flame. Allow to brown lightly before serving.
With Shrimp: Finely cut shrimpmay be substituted for crabmeat.
With Swiss Cheese: Top with a thin slice of Swiss cheese before running under the broiler.
James Beard's Onion Sandwich Appetizer
Makes 4 servings
8 Thin slices firm white bread
6 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
4 1/8-inch thick slices mild onion, such as Vidalia or Wall Walla, about 3-1/2 inches in diameter
1/4 cup minced fresh chives
Arrange the bread slices next to one another on a work surface. Spread each bread circle with 2 teaspoons of the mixture. Place an onion slice on 4 of the bread rounds (it should cover them to the edges). Top with the remaining bread circles. Press lightly together to make them adhere.
Holding each sandwich in your hand, spread some of the remaining mayonnaise mixture on the outside edges, then roll the edges in the chives until coated. Press lightly to make the chives stick.