Feeding the Big Guns

Juicy The saga of the Henry family, begun in “The Winds of War” continues as America is attacked by Japan and enters World War II. For Victor Henry, an upwardly mobile naval career sets him in command of a cruiser with sights on selection f…or the Admiralty. At the same time, however, Victor must struggle with a failing marriage as well as a love affair with the daughter of a prominent British radio news reporter. Victor’s son Byron has equal success as a submarine officer, eventually selected to command his own ship, yet all the while must deal with the separation of his wife and son who are held in German custody as enemy alien Jews. Through other such characters as Professor Aaron Jastrow, Naval Pilot Warren Henry, and the noble German General Armin von Roon, “War and Remembrance” unfolds into an all encompassing and fascinating story of the Second World War.

Feeding the Big Guns.

One of my last movie catering jobs with Michelson Food Service as Canadian Executive Chef was done in the District of Columbia Washington DC. At the White House, the Smithsonian Institute Museum and Grounds and Virginia City Naval and Air Force Bases to feed the huge cast and crew for the final days of shooting the ABC Circle Films mini-series War and Remembrance. The 1492 page script included 2070 scenes and 358 speaking parts. 757 locations across the world and employing more than 44000 actors and extras. Costing over $110 million, it was, at the time, the most expensive mini-series ever. It was my job to feed those leading epic movie stars, Robert Mitchum, John Gielgud, Ian McShane, Mike Connors, Jane Seymour, Sharon Stone, Ralph Bellamny, Topo, Victoria Tennant and Polly Bergan just to name a few mega stars appearing.

There were some 4000 daily extras and the temperatures were hitting 105 degrees daily shooting the final coming home Xmas scene in the White House Court Yard. Using wax as simulated snow blown by these immense wind fans sure was awesome picture making to observe. I was kept extremely busy catering these old movie stars. They were cranky and very demanding. The logistics of feeding huge amounts of people 3 meals, snacks, all confectionary items and their main item of desire, water and ice took my full concentration and energy.

I was on call 231/2 hours a day and for 4 weeks straight I gave it all I could. The menus from day to day were in the thousands and every day 12,000 different varieties of just sandwiches would be made. Stuffed Peppers, Pasta, Meat Pies, Shrimp, Lobster, Salmon,  Steaks, Roasts, Chicken and several Vegan delights were assembled hourly an served like clockwork or there would be penalty’s. I managed to avoid any negative comments and handed continual praises to my great Canadian Staff that I had at my beck and call.

My dad’s early teaching’s showing me how to feed 1000 people or more recipes came in very handy here for timing. The stars were my personal chore and I received a synopsis of their culinary wishes. As the feature film was wrapping up I was thrown a curve and it required all my resources to comply. I had to feed the whole cast and crew which numbered 6000 an impromptu wrap party feast which was A Crab Salad Saint Louis, Tarragon Mushroom Consommé, Washington Meat Packers Angus Prime Rib of Beef and a Chocolate Cake that Olympic Chef Peter Basin taught me how to prepare in large quantity’s with Ice Cream.

Here is the chocolate cake recipe that made everyone at the party salute our hard work and Canadian Influence which garnered me a much needed R&R. I suggest that if you should master one great dessert it should be a good chocolate cake. I found that I have no will power when working with chocolate.

Chocolate has a mystical element of control on my persona and I’m soon spiraling into a chocolate coma. This cake is a dark rich moist loaf that can be quickly mixed with a spoon in a sauce pot. No beater required. Sliced thickly it requires no icing just a dollop of vanilla flavoured whipped cream or ice cream I found that dark 85% cocoa content chocolate is perfect for this dessert. The best chocolate is the one you like the best.

Use a good natural vanilla extract and strong left over coffee. Bourbon is best but rye whiskey will make an ok substitute. Peter’s Chocolate Cake You will need;

7 oz of unsweetened chocolate

6 oz of unsalted butter

1 ½ cups strong coffee

2 oz Bourbon

2 organic large eggs

1 tsp real vanilla extract

2 cups of cake flour [soft wheat]  [all purpose flour will not work]

1 ½ cups sugar

1 tsp baking soda [bicarbonate soda]

¼ tsp kosher salt

Whipped Topping

2 cups heavy cream

2 tsp of vanilla extract

Preheat the oven to 275 degrees.

Grease and flour two 81/2×41/2×21/2 loaf pans.

In a large thick bottom sauce pan with about a 4 litre capacity put in the butter, chocolate, coffee over low heat and constantly stir with a wooden spoon until the chocolate melts and then stir vigorously until the mixture is smooth an completely blended. Set this a side to cool for about 10 minutes.

Now beat in the bourbon, eggs and vanilla. Combine the flour, sugar and baking soda, salt and sift them together. Add this to the chocolate mixture and beat well with the wooden spoon until its well blended and smooth. It should fall off the spoon like a ribbon. Divide the batter evenly between the two prepared pans and bake on the middle rack for 45 to 55 minutes or until a wooden skewer inserted in the centre of the loaf comes out clean.

Remove from the oven and let cool for 15 minutes then turn them out onto a rack to cool completely. Before serving, combine the cream and vanilla and whip it till it can barely stand in peaks. It should be fluffy and thin enough to run down the sides of the cake when you place a spoonful on each serving on the cake .

Makes 2 loafs. Now you tell me if that is not the best chocolate cake you have ever tasted!