We’ve asked cooks from around the world to tells us what films make them hungry for more.
Ratatouille
A perfectly rendered portrait of a chef, a kitchen, a critic. One of our old line cooks looked exactly like the blundering, long-limbed Linguini. The nickname stuck.
The Godfather
Peter Clemenza taught me how to make meatballs: “You start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh? And a little bit o' wine. An' a little bit o' sugar, and that's my trick.”
The Grapes of Wrath
John Ford conveyed in images what Steinbeck captured in words—the Dust Bowl, farm foreclosures, rural migration. It’s a brilliant (and timely) depiction of the plight of farmers.
Tampopo
A silly movie on a very serious subject: noodles. It always makes me hungry.
The Candidate
Not a food movie, but an inspirational one—sort of. Robert Redford is running for the Senate in a campaign that he cannot win. He is extremely liberal and runs the race that he truly wants to run because he has nothing to lose, an overly earnest character running against the system. But then he decides to run a more conventional campaign, moving toward a centrist message. Well, [SPOILER ALERT] he wins and the classic line in the film is when he looks at his campaign manager as he is about to address the crowd and says, “What do we do now?” I think, unfortunately, it’s a good analogy for the politics of our food—about the compromises people make, to everyone’s detriment.
In May of 2000, Dan opened Blue Hill restaurant in Great Barrington, Massachusetts, with family members David and Laureen Barber, and in 2002, Food and Wine Magazine named him one of the country's “Best New Chefs.” Since then, he has addressed local food issues through op-eds in the New York Times and articles in Gourmet, Saveur and Food and Wine Magazine. Dan has been featured in the New Yorker, CBS Sunday Morning, House and Garden, and Martha Stewart Living; his writing has been incorporated into the annual “Best Food Writing” anthology for the past five years. In the spring of 2004, both Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened their doors in Pocantico Hills, New York. As the restaurant's executive chef/co-owner and a board member of the Stone Barns Center, Dan works to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In spring of 2006, Dan received the James Beard award for Best Chef: New York City, and in 2009 was named James Beard’s Outstanding Chef.
Tinker, Tailor, Soldier, Spy
Pariah
Being Flynn
ParaNorman
The Debt
The Broken Tower
Flashback Feb 12, 2010 
Inside Our Movies 
