2013 Academy Awards Inspired Menus Part 2

Lights. Camera. Action.

This post is the second installment of my Academy Awards-inspired for 2013.
Please check out Part 1 at your leisure if you haven't already.

Where Part 1 was creative and inspiring, Part 2 is a pseudo-parody--it goes from bad to worse with a little bit of laughter thrown in. I still love movies. I still love television. I also love being trendy (at times) and trendsetting. I'm just having a little fun this time around.

This post highlights four 2013 best picture nominees (with a synopsis in 20 words or less):

Life of Pi
A boy, Pi, survives a shipwreck, loses his family while traveling to Canada and befriends a Bengal tiger. Or does he?

MENU: Grilled Mahi Mahi, Naan, Sauteed Vegetables, Cherry Cobbler

Set in 1865, U.S. President Abraham Lincoln rallies for passage of the 13th Amendment to the U.S. Constitution & his demise.

MENU: Chicken Fricassee, Steamed Potatoes, Stewed Apples, Honey Butter Biscuits

I have no interest in seeing this movie. I already know what happens. But the above menu is reportedly all of Abraham Lincoln's favorite foods.

Silver Linings Playbook
An unlikely couple are thrown together for a dance competition & a wager on the Philadelphia Eagles is on the line.

MENU: Philly Cheese Steaks, Herr's Potato Chips, TastyKakes, Yuengling Lager Beer

Philly is one of the best food towns in America. While there is a distinct regional cuisine, I am 100% American and I have to pay homage to the manufactured foodstuffs of my birthplace. The only things missing: Scrapple,Victory Beer and soft pretzels.

Zero Dark Thirty
The greatest manhunt and defeat of the world's most dangerous man. Ever.

MENU: Turkey Day Dinner

What's more American than turkey? Nothing.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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