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It’s my favourite time of year: when all those rugrats are herded and packed onto buses and sent to “that jail.”
That calls for a beer.
Oh, yeah, the Toronto International Film Festival is on, too. I can’t wait to pop into Hemingway’s to dodge the pint of Stella Artois that Russell Crowe will hurl at me for telling him my 1980s air band, Do This Do That, had more chops than 30 Odd Foot Of Grunts. (Please don’t read that, my Kiwi warrior friend.)
All right, the first Stella is on me, or someone else at the movie fest, since they’re the major beer sponsor of the whole shebang.
“Every year, the Toronto International Film Festival brings the finest Canadian and international films to film lovers and we are proud to have Stella Artois as the official beer sponsor of this extraordinary festival this year,” says Maria Guest of Stella Artois. “Associating the Stella Artois brand with quality local and international film festivals …”
Blah blah yawn. Now go get a low-fat mocha latté to help you wake up.
Stella also sponsors the Sundance Film Festival in Colorado and Cannes in France.
The big Belgian brewery, part of the InBev conglomerate that owns Labatt, has a neat promotion that’s on until Sept. 18 — postcards with a collage of references to some of the most famous scenes, characters and objects put on the big screen.
Meanwhile, Coors Light wants in on the film action as well. They’re sponsoring TIFF parties, organized by über-party publicist Danielle Iverson — that you can go to at Queer Lounge (410 Sherbourne St., south of Wellesley) on Sunday, and raise a very quaffable drink to the film Shortbus, starring Sook-Yin Lee, starting at 10 p.m. ($25, or $100 for VIP).
Or pop in on Monday, starting at 9 p.m. for double-feature night for films The Bubble and Sweet Mud. Comedians Scott Thompson and Elvira Kurt and musician Hawksley Workman are expected. $25.
1. The meatballs are first braised in the beer. No onion is added. The flavour of this braised-in-beer dish is imbued with the basic taste structure underpinning the beer used as an ingredient. During the slow cooking process the beer loses its fermented character (mainly its alcohol content) but its basic taste structure, created during the boiling stage in the brewing process, remains intact. The most synergetic effect is therefore achieved when the beer served along with the dish is the same as that used in the recipe (Stella Artois). The gravy is thus perfectly complemented by the finesse of the "full" beer drunk from the glass.
2. The best mince is a mixture of half veal and half pork. Do not use any onion. In the kneading bowl of a food processor mix beef mince and pork mince with two eggs and a slice of white bread, soaked in milk and squeezed
3. Shape the mixture into slightly flattened meatballs 3 cm thick and fry them on both sides on a high heat: browning them well adds flavour to the gravy. Transfer to a casserole and fill two-thirds full with beer. Simmer gently for at least an hour, preferably two hours. At the end of the cooking time, thicken the gravy with some flour (first mixed with a little cold