I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Friday, June 24, 2011

Craft Services, Wrapped

The final few days of shooting for Equity the Movie went by in a whirl of sleepless nights, hours in the kitchen, waiting around, friends, laughs, exhaustion, and good times.

Saturday evening I worked and then headed up to the shoot location in the Bronx to serve up a very late night meal of Wild Rice and Vegetable Soup and Broccoli, Raisin, Lemon Salad (the snacks out also included some snickerdoodles and beer cheese dip). I stuck around for the rest of the night to clean up and send along breakfast for the early morning shoot: muffin cup frittatas and bagels, and some Box 'o' Joes from Dunkin Donuts. Headed towards home at 7:30am.

Got in a couple of hours of sleep before starting all over again--a little bit of shopping and lots of cooking. Then waiting to load everything up into a car to lug off to the second shoot location in Brooklyn. This was definitely the toughest night for me, still feeling like I had so much to do and going on only about 3-4 hours of sleep. I was completely grumpy and no fun to be around, so after setting everything up for the shoot, I headed home for a bit of food, rest, and a glass of wine that was desperately needed. I admit that I had nothing of my own in the kitchen and there was no way I was cooking, so I ordered myself some delivery pizza. Just what I needed to come back to the set at 2am refreshed and ready to serve that night's meal: Spring Risotto with Asparagus and Sugar Snap Peas; and a side of Pesto/Garlic Cannellini Beans. Again it was time for clean-up and prep for the morning breakfast that would be at Battery Park: Tortilla Espanola and bagels, fruit and iced coffee.
Shooting through the door.
We all had Monday night off, which I think was essential to the rest of the shoot. I spent most of the day cooking the meals for Tuesday but then got to spend the evening drinking beers with friends.
The sun rising (I hadn't been to bed yet).
Tuesday dawned--the final day of shooting. All of my prep work was done for the day so all I had to do was lug the food up to the Upper West Side, buy some more water and ice, and set up. Then I got to sit back and watch and enjoy for the rest of the day as we shot in and around Riverside Park. The first meal was in the director and lead actress' home: Focaccia "pizzas" and a Garbanzo Bean/Tomato/Olive Salad. It was a really nice meal as we all got to sit around in the same room, chat, and chill before the long day of shooting began.
Focaccia Bread "Pizzas"


I loaded up some snacks (including no-bake cookies and chex marshmallow treats) and the cooler of water and a small folding table to lug around to the different shooting locations for the day. I enjoyed being able to finally watch the filming happening, and actually got to jump in as an extra in one scene (my career will blossom as the "Jogger". Woohoo!). The final meal took place in the shadow of the Soldiers' and Sailors' monument in Riverside Park. What a beautiful part of town!! I was able to heat up the meal back at the apartment before bringing it over to the park: Sweet Potato and Black Bean Tacos and Yellow Rice with Corn. As the sun set, I packed up all my gear and headed home. I was wrapped.
Getting the shot..maybe...
This was such an incredible learning experience for me. I overestimated the amount food on all the meals, but probably could have had more snacks in between. I did, however, get really great use out of a lot of leftover ingredients putting them into salads or onto the focaccia pizzas. I should have had some better options for coffee serving (perhaps buying a large coffee serving pot would be beneficial next time around). Next time I definitely need better transportation options (it's no fun lugging a table and food on the subway or a case of water, coke, and ice blocks without a cart, and it's hard when the timing of the group transport doesn't work out like it was supposed to). BUT I also learned that I am capable of serving 10-16 people 7 meals and lots of snacks over 5 days in multiple locations. I am pretty damn proud of that. And I will carry that with me for a long time to come.
Lovely place for a meal.
(Once some recipes I used are typed up they will make an appearance here. Stay tuned!)

4 comments:

Janice Albright said...

I think I'm a pretty good cook but you win the prize for versitility, presentation, and from what I hear taste.

Brodsky Organization said...

The Focaccia Bread "Pizzas" look amazing! Is the one on the right topped with zucchini? We'd love to know your secret recipe.

Sarah said...

The focaccia bread "pizza" recipe is here: http://chompdown.blogspot.com/2008/12/focaccia-bread-pizzas.html. On this particular one I topped with a summer squash (not zucchini but very similar) and smoked cheese.

Emily said...

This is so awesome, Sarah! Congratulations!

Oh, also, I need to see this movie so I can watch for you jogging in it!