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Ratatouille tops the box office, causes stir |
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Written by Joe Dziemianowicz, MCT
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Tuesday, 03 July 2007 |
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 The weekend's biggest movie, "Ratatouille," pulled in $47.2 million at the box office. That's a lot of clams for a movie about a rat named Remy who prepares gourmet chow in a Paris restaurant.
Ordinarily, the thought of a furry rodent (ick) with his paws on my food (bigger ick) would be enough to make me lose my lunch. But I was struck by another sensation watching Disney/Pixar's eye-popping new feature: Hunger.
After a Sunday-morning showing of the film, I found myself constantly craving the French vegetable stew that inspires the film's title. It was like seeing "Sideways" and pining for a glass of Pinot Noir or "Big Night" and wanting macaroni timbali in a big way.
I gave in to the urge in the evening and cooked a batch to go alongside a pre-made roast chicken. My ratatouille didn't look as fancy as Remy's rendition, but the lightly seasoned blend of eggplant, squash, peppers, onions, garlic and tomatoes definitely hit the spot.
It is the first time a rat ever inspired a meal for me, and New York City eateries have noticed a similar effect.
"With the movie coming out, I've seen a few extra orders of the dish go out each night," says Adrian Leskiw, sous chef at Nice Matin on W. 79th St. Ratatouille is served as a side dish accompanying meats and fish. "People's curiosity has gotten the better of them," says Leskiw. "`They have it! Let's try it.'"
The same is true at the two-week-old Borough Food & Drink, on E. 22nd St., where the $12 "ratatouille roll" is served on a hero and topped with fresh mozzarella from Joe's Dairy. Foodie rat Remy would no doubt approve of the addition of cheese.
In summer, with vegetables so abundant, ratatouille is on the menu at many restaurants, virtually any French eatery and even ones that don't serve French cuisine. | Only registered users can write comments.
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