Not Grand, but, Pretty Good Hotel

September 4, 2006

The Barrymore brothers were great. The made the movie stars look like real actors. Probably the best Joan Crawford ever was. But the real star, I thought, was the art direction. Amazing art deco details; it would be nice to stay in a hotel where every room was different. A few points to remember:

  • Why was Wallace Beery the only one with a German Accent?
  • Do they still make Louisiana Flips?
  • It would have been nice to see Crawford and Garbo in the same scene
  • Garbo made the best clumsiest ballerina ever

The dinner was fun. I found a non-sausage, non-cabbage German entree:
Pork Tenderloin Medallions in a Riesling sauce


They don’t tell you when to put in the balsamic vinegar or the raisins in the recipe. I added them with the wine and herbs. They used too much butter at the end as well. But a very easy meal to make. Quick. Perfect for weeknights.


One of my favorite parts of doing this movie-food match up thing is discovering new recipes and new things to eat. And with the pavlova, what a new thing was discovered. Oh. My. God. I used my dessert hero, Gale Gand’s recipe for pavlova from her book Butter Sugar Flour Eggs (her’s is on the cover). It couldn’t be easier: Whip 4 egg whites until foamy, add 1 cup super refined sugar (regular sugar that has been pulsed in a blender for a bit) 1 tablespoon raspberry vinegar, 1 ans 1/2 teaspoons cornstarch and beat until stiff, 8 minutes. Spoon meringue mixture onto a cookie sheet that has a piece of parchment with a 9 in circle drawn on it as a guide. Bake in a 350 oven for 10 minutes, reduce the temp to 300 and bake for 45 minutes more. Let pavlova completely cool in the oven and when ready to serve top with whipped cream and the fruit of your choice ( I chose sliced strawberries). It’s a melt-in-your-mouth, lighter than air experience. I can see why it was named after a ballerina. Just not Garbo.

%d bloggers like this: