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Big Night

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Big Night

Image credit: Big Night, 1996

Word of advice- DO NOT come hungry to this film. You will end up so ravenous that you might pull a Chaplin and eat your own shoe. Forget Stanley Tucci and Tony Shaloub; the real star of Big Night (DVD/Download) is the food. What’s a timpano you ask? An Italian kitchen sink of greatness that I want to swim in. If you eschew carbs, just walk away right now. You have no place in this film universe.

This mid-90’s indie hit about two Italian brothers trying to save their New Jersey restaurant largely passed me by upon its release.  But now, as I begin the long trudge through middle age, I’m in the sweet spot of food appreciation. I’ve had to prepare my own risotto (and yes, it takes a LONG f*cking time- deal with it), I’ve grown sad-looking basil, and I’ve even been to Rome to see what real Italian cuisine is all about. As the movie says, “To eat good food is to be close to God”.  I’d like to say the same about cocktails, but sadly, they don’t nourish me like a great bowl of Spaghetti Carbonara.

If you’re looking for a good party film, you’ve found it. Big Night has copious amounts of booze, ladies in 50’s cocktail dresses, and a top-notch soundtrack. Louis Prima never actually makes it to the dinner, but thankfully, his music does. While watching Big Night, have a Cocchi Americano and Soda, and don’t worry about the time- the best parties go all night.

Cocchi Americano and Soda

¾ oz Cocchi Americano

5 oz Club Soda

6-7 Red Grapes

In the bottom of a glass, crush grapes, then fill with ice. Add Cocchi Americano and Club Soda, then gently pour back and forth into another glass until thoroughly mixed. Garnish with a few more grapes.

Cocchi

When food is truly great, it creates a memory. I can tell you where and when I had the best risotto of my life (Alla Rampa, Rome, April ‘09), a 10-Euro Cuban feast that just kept coming and coming (unnamed hole-in-the-wall restaurant, Valencia, Summer ‘03), and biscuits so flaky and buttery I nearly wept (Willa Jean, New Orleans ‘14). Sadly, many of the memorable restaurants in my life are long gone, but I’ll never forget the food. Those meals stay with me, like wonderful films I’ve seen a thousand times. When it comes to food, cinema, and celebrations, don’t be afraid to indulge. Cheers!