food film

As a nod to the cinematic theme, “Lights, Camera, Taste,” the award show programs were printed in 3-D and accompanied by a pair of retro-style 3-D glasses.

Upstairs on the mezzanine level, V.I.P. guests enjoyed a private post-ceremony dinner at tables decorated with centerpieces of bright pink peonies.

Since no movie night would be complete without popcorn, staffers filled on-theme paper bags with the snack for guests in the lobby.

Mestizo's Aarón Sánchez was influenced by the Mexican film Like Water for Chocolate, serving up lamb enchiladas with mole negro to the crowd.

David Myers of Hinoki & the Bird served his "Candy Bar With Magic"—a green-tea-filled chunk of candy inspired by the Harry Potter films.

Chef John Suley served a dish inspired by Ang Lee's film Eat Drink Man Woman: hamachi crudo with Osetra caviar, cauliflower, shiso, and lemongrass.

Café Boulud chef Gavin Kaysen served braised octopus with sea urchin, coconut, avocado, and cilantro, taking inspiration from the setting of Cast Away.

Kaysen’s station was decorated with Cast Away-inspired details, including FedEx boxes, coconuts, vases filled with goldfish, and Wilson the volleyball.

Chef Christopher Lee of Sophia's in Philadelphia handed out smoky baby back ribs with Georgia peach glaze, a plate inspired by the 1977 comedy Smokey and the Bandit.

Chef Frank Maldonado, who was behind the Rums of Puerto Rico-sponsored station, looked to The Rum Diaries as inspiration for his green pigeon peas and plantain dumplings with rum sauce.

Pulp Fiction inspired chef Nate Appleman to serve mini cheeseburgers—a cheeky nod to the movie’s famous “Royale with Cheese” dialogue.

Mila chefs Allison Vines-Rushing and Slade Rushing whipped up crispy alligator with blood orange marmalade and mustard oil, a dish inspired by Beasts of the Southern Wild.

The inspiration behind Jean-François Bruel's Liberty Farm roasted duck breast with turnips, spinach, and sauce au sang was the 1978 murder mystery Who's Killing the Great Chefs of Europe?

Sideshow chef Nicole Plue looked to Jaws to inspire her saltine cracker toffee. The station included a film still of Robert Shaw's character, Quint, eating the classic crackers.

As a nod to the 2001 movie Tortilla Soup, Traci des Jardins whipped up tortilla soup, of course.

Grant Achatz and his team from the Aviary brought in several infusion vessels to house their 20,000 Leagues Under the Sea-inspired cocktail, which was flavored with lemon peel, three kinds of seaweed, oolong tea, and lychees.

Momofuku Milk Bar pastry chef Christina Tosi was simply inspired by the concept of movie night, offering up her popcorn-, pretzel-, and birthday-flavored cake truffles.

Sponsor Valrhona’s station was of course inspired by Willy Wonka and the Chocolate Factory. Chefs Sarah Kosikowski and Derek Poirier served up an indulgent dessert called “the Golden Ticket,” a dark chocolate pot de crème with mango pearls, almond banana rocher, and coconut whipped ganache.

Scarface inspired the crispy foie gras and duck "cigars" served by chef Douglas Rodriguez.

Inspired by the documentary Jiro Dreams of Sushi, chef Todd English offered fresh sushi and sake pairings.

San Francisco's Michael Mina looked to the '80s movie Splash to inspire his dish of chilled Maine lobster in an edible shell with uni and kanzuri.

Stranger Than Fiction was the inspiration behind Chicago chef Mindy Segal's brown sugar Tcho chocolate chip cupcakes with vanilla bean and malted milk liquid centers, served alongside assorted chocolate chip cookies.