Rochester Chefs Embrace Challenge to Create Oscars Movie Menu

We asked chefs and bartenders at four downtown Rochester restaurants to create treats, drinks and dishes inspired by Best Picture nominees at this year's Academy Awards. Here's what they came up with: a dessert you can work on today; a lunch you can make yourself or order downtown; an option for a dinner party and some fun movie-themed cocktails.

A dish fit for a king

Executive Chef Derek Murray of hasn't seen The King's Speech, but he was intrigued by the movie trailer and inspired to create this twist on coq au vin, the classic French chicken dish. His recipe serves eight — just enough for a pre-Oscars dinner party.

3 lbs. chicken
Flour as needed for dusting the chicken
Salt and pepper, to taste
2 oz. clarified butter
4 oz. brandy
4-in. carrot stick
4-in. leek, split
1 sprig fresh thyme
1 bay leaf
6 garlic cloves, peeled and crushed
24 oz. red wine (Murray suggests a burgundy)
8 oz. chicken stock
4 oz. bacon lardons (a fancy word for the "fatty" part of the bacon)
18 pearl onions, peeled
10 medium mushrooms
Beurre manié, as needed (a fancy word for a mixture of whole butter and flour) 

Cut the chicken into eight pieces; dust with the flour and season with salt and pepper. Heat the clarified butter in a braising pan and brown the chicken.

Add the brandy and ignite. (Be careful of the flame, Murray warns. You will be burning off the alcohol.) When the flame dies, add the garlic, carrot, leeks, thyme, red wine and chicken stock. Bring to a boil, then reduce heat and simmer. Cover the pan and simmer until the chicken is tender (35 to 40 minutes).

In a separate pan, sauté the bacon until the fat begins to render. Add the onions and sauté until they begin to brown. Cover and cook the bacon and onions over low heat until onions are tender. Cut the mushrooms into quarters and add them to the mix.

Remove the the chicken from the pan and adjust the sauce's consistency with the beurre manié. Strain the sauce and add salt and pepper if needed.

Spoon the bacon, onions and mushrooms into your serving dish. Place the chicken over this mixture and ladle the sauce over the finished dish.

A black and white sandwich

At , chef Ashley Brinker created what she calls the Black Swan Sandwich.

It's a prime rib caprese creation with prime rib, fresh mozzarela, tomato and fresh basil topped with balsamic vinegar. "I was trying to go with the black and white swan theme with the 'black' prime rib and 'white' mozzarella cheese," Brinker said. 

The sandwich costs $7 this weekend at Chomp.

Black Swan inspires these chocolate treats

Catie Dietz hasn't seen the movie The Black Swan, but she says the title just screams "rich, chocolate dessert."

Dietz, the pastry chef at the who is responsible for the giant during the holidays, created these Blackout Chocolate Cupcakes with Dark Chocolate Buttercream. She picked up the swan mold this week at Sarah's Cake Decorating and Candy Supplies in Troy.

Her recipe makes 24 cupcakes you can take to that Oscar party.

2 c. sugar
2 c. all-purpose flour
3/4 c. cocoa powder
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 eggs
1 c. vegetable oil
1 c. milk
1 c. hot coffee

Prepare two 12-cupcake pans with pan grease (equal portions vegetable oil, solid shortening and flour). Place dry ingredients in mixer with paddle attachment. Add eggs, oil and milk; mix until blended. Add hot coffee and mix. Divide equally between the two pans and bake at 350 degrees until the center of the cupcakes springs back when touched.

1 12-oz. can sweetened condensed milk
2 lbs. powdered sugar
1 lb. Crisco
1/2 tsp. vanilla
1 c. melted chocolate
1 lb. butter

Using the whip attachment on a mixer, combine milk, sugar and shortening. Add vanilla and chocolate and whip until fluffy on third speed. Add softened butter and whip again until fluffy.

Cocktails while you watch

Bartender Marissa Kulcsar saw the movie The Black Swan, and it made her think about how delicate the ballerina can be — delicate just like a martini, she said.

Kulcsar, who serves drinks at Penny Black, created a Black Swan Martini and also a True Grit beverage. She'll make them for you this weekend at the downtown Rochester restaurant. Or she'll give you the recipe here:

1.25 oz. Pinnacle chocolate whipped vodka
1.25 oz. Godiva milk chocolate liqueur
0.5 oz. Chambord
0.5 oz. crème de cacao
2 creamers

Mix together. Before pouring into a martini glass, line the rim of the glass in hot cocoa powder.

1.25 oz. Southern Comfort
1.25 oz. Jack Daniels
0.75 oz. amaretto

Mix together, then fill with cranberry juice and a splash of pineapple juice.