Dinner rush is deals with converging pressures from the son and his gambling Sous-chef who work in the kitchen, as well as organized crime. Aside from one sequence before the opening credits, it adheres to two of the three Classical unities, time and space. All of the events after the opening credits occur during one evening at the restaurant or just outside.
Music may be the food of love, but a group of gangsters are singing a very different tune at a fancy New York dining room in this dark comedy. Louis (Danny Aiello) is the owner of an upscale restaurant in New York’s Tribeca district where his son Udo (Edoardo Ballerini) has become the head chef. Udo’s exotic recipes have made the restaurant the talk of the town and very profitable as well, though Louis confesses that he can’t stand Udo’s cooking. Louis has another son, Duncan (Kirk Acevedo), who runs with a bad crowd; Louis finds out just how bad they are one night when they stop by to dine, with Duncan in tow, informing Louis that his son owes them quite a bit of money and they aren’t leaving until they’re given part ownership of the restaurant — or else someone will be killed. Dinner Rush was directed by Bob Giraldi, a noted director of commercials and music videos who also enjoyed success as a restaurateur.
There are plenty of kitchen scenes in Dinner Rush. There is one scene where Jennifer Freely asks (tells) Udo to make her something special. “No butter,” she insists, and “you do such wonderful things with pasta.” What follows is a glorified cooking scene with Udo and Duncan cooking for Bernhard and her friend where they create an architectural masterpiece of lobster and pasta with champagne sauce. Let’s try this interesting Italian recipe from the movie.
Lobster and Pasta recipe:
- Yield: 4 servings.
- 2 lobster tails (8 to 10 ounces each)
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1/2 cup white wine or chicken broth
- 2 tablespoons tomato puree
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces uncooked angel hair pasta
- 1 cup fresh arugula or baby spinach, coarsely chopped
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- Shredded Romano or Parmesan cheese, optional
- Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
- In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
- Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.