Oscars Extravaganza!

I started watching the Oscars in 2011 as a freshman in college. It was the year of The Social Network, Black Swan, Jesus Bale, and my first foray into live blogging a pop culture event. I loved the sense of community it fostered and the way I felt included in something larger than myself. Call me naive or frivolous, but I think pop culture has a way of influencing all of the decisions we make and the conversations we’re having on a national scale. Just look at the most recent Golden Globes, which happened right as the #metoo movement was in its hey day and continued the conversations about sexual harassment in the film industry. Our local theater has a free Oscars viewing event every year where people dress up and a red carpet makes an appearance, and with their brand new theater renovations this year, it’s sure to be an affair to remember (movie pun very much intended).

This year’s Oscars are tomorrow night, featuring a couple of coming of age movies (Call Me By Your Name and Lady Bird), some WWII contenders (Darkest Hour and Dunkirk), and probably this year’s most talked about commentary on race, Get Out. I have to admit, I’ve fallen behind on my attempts to see all of these movies in theaters, but the event is sure to be enjoyable even if you haven’t seen any of the movies. I decided that this year offered a perfect opportunity to experiment in the kitchen, drawing my inspiration from the nominated films. So take a gander at each dish, inspired by the characters or simply the names of the movies, and enjoy your Oscars experience whether you’re on the red carpet or curled up on your couch!

  1. Lady Bird(‘s Nest Breakfast)

This hearty breakfast is inspired by the movie’s lead character. It’s a little bit messy, a whole bunch of ingredients mixed up together, and pairs perfectly with dark, bitter coffee. It’ll definitely give you the boost you need to make it through Oscars weekend with energy left to spare.

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2 tbsp vegetable oil
1 large sweet potato
4 slices bacon
1/2 cup shredded cheddar cheese
2 eggs
1 avocado
Salt and pepper, to taste
Ketchup and hot sauce, to garnish


  1. Grate the sweet potato into a bowl using the largest mesh size on your grater. Heat a cast iron skillet or large frying pan and pour the oil into the pan. Dump the sweet potato into the pan once the oil is hot and fry until golden brown and crispy, approximately 15-20 minutes.
  2. While sweet potato is frying, cook bacon in another pan and drain fat once bacon is crispy and brown.
  3. Poach eggs using an egg poaching pan or the old fashioned way. This entails heating a large sauce pan full of water until it’s boiling with a splash of white vinegar in the water as well. Once it’s boiling lightly, use a slotted spoon to stir the water until it creates a “tornado” in the center. Crack the egg and drop it gently into the side of the tornado , taking care not to break the yolk. Allow it to spin for a few turns until you can see the whites of the egg distinctly in the water. It should take about 3 minutes or so to cook fully (so that the yolk is still runny). Place the slotted spoon in the water and let the egg spin around until it is gathered in the spoon, using the water’s momentum to guide it. Pull the egg out with the spoon and place it on top of the hash browns.
  4. Sprinkle the dish with the cheddar and bacon and season generously with salt and pepper. Slice up an avocado and place it on top for good measure.

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2. Get (Tr)out: Trout dip with capers and parsley


3. Phantom Bread (and butter biscuits): Paul Hollywood’s Biscuit recipe in two ways. One version had chives and parmesan, and the other had dill.


4. The Darkest Sour: A whiskey sour with a splash of grenadine


5. The Post (Oscars Cleanse): Ginger Kombucha

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