Friday, May 16, 2014

Free Movie Passes (plus recipes, too!)

HUGE ANNOUNCEMENT, FOLKS: There's an exciting, brand new film coming out soon -- and if you're a foodie like me, I'm convinced you're gonna absolutely love it!

Here's the 411:

(starring Jon Favreau, Sofia Vergara, John Leguizamo, Scarlett Johansson, & Robert Downey, Jr.)

Synopsis: When Chef Carl Casper (Jon Favreau) suddenly quits his job at a prominent Los Angeles restaurant after refusing to compromise his creative integrity for its controlling owner (Dustin Hoffman), he is left to figure out what’s next. Finding himself in Miami, he teams up with his ex-wife (Sofia Vergara), his friend (John Leguizamo) and his son to launch a food truck. Taking to the road, Chef Carl goes back to his roots to reignite his passion for the kitchen -- and zest for life and love. 

To watch the trailer, just click here.

Now, here's the offer! There's going to be an advance screening of this film in Cleveland on Thursday, May 22, at 7:30pm at the Cinemark Valley View Theatre

Want a chance to see CHEF before everyone else?  For free?

Bits & Pieces is giving away FREE movie tickets to readers for the advance screening on May 22!

Just visit and enter code: 4VIPY708 to download passes. Please arrive early, as seating is first-come, first-served.

And as if that weren't enough, here's a recipe from the movie, too!

If you'd like more recipes from the movie (including Yucca Fries with Banana Ketchup, Mojo-Marinated Pork Shoulder, and Tostones with Chile Vinegar), as featured in Food & Wine magazine, just leave a comment below and I'll be more than happy to email them to you.

Happy eating and happy watching!

Thursday, May 1, 2014

Dear Chef, I Was Just Wondering...

 White Chef's Hat on Grey Cloth

Hello Dear Readers,

Do you happen to have a burning question you've always wanted to ask a chef about...

...a particularly hard-to-master recipe?

 Stuffed fish on plate

...a confusing prep term?

Julienne vegetables on a chopping board with a knife

...a tricky cooking technique?

Tomatoes being blanched in boiling water

...or an unusual ingredient?

Watermelon Radishes

Well, ask away!

That's because I'm dedicating this post to all of your personal culinary questions as posed in the "Comments" section below.

I'll then have one of the 35 top chefs in my book (In the Kitchen with Cleveland's Favorite Chefs) answer you back through this post. Think of it as your own personal Q&A session. And everyone benefits! (You're quite welcome.)

Now leave your question below...