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Santé Et Nutrition

How to Make the Most of Your Trip to the Sundance Film Festival



For more than 30 years, the Sundance Film Festival has provided a platform for original storytellers. The experience is a hotbed of creativity, new ideas, and fresh conversation. At this annual gathering in Utah, the Sundance Film Festival shows feature-length, as well as short films, series and episodic content, and other emerging media. Daily filmmaker conversations, panel discussions, and live music performances also punctuate the agenda. To help you best navigate your time at the renowned film festival, Bon Appétit has teamed up with Chase Sapphire® to ensure every moment is as memorable as the films you’ll see. Here’s what to do.

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Of course you’ve come to the Sundance Film Festival to see films! But you didn’t think we’d leave you to fend for yourself with some mediocre culinary experience, did you? In the Cardmember Lounge at Chase Sapphire on Main, Sapphire cardmembers have access to the Bon Appétit dining concierge, there to help make reservations at the hottest restaurants in Park City. In the Cardmember Lounge, attendees and their +1s can grab a coffee from the coffee bar between showings or stop in for happy hour to mingle with other festivalgoers. Not a cardmember? Chase Sapphire on Main is open to the public, and all SFF19 guests have access to the cooking demo led by a celebrity chef as well as daily sampling menus.

Curious as to why the director chose a specific ending? Wonder how the writers created that complex character arc? Fall in love in five minutes during your favorite short? Get behind-the-scenes details on the SFF19 films that captivate you. At Chase Sapphire on Main, all festivalgoers get insider access to intimate Q&As with actors, directors, and writers from featured films. It’s a once-in-a-lifetime opportunity that any film lover would covet.

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George Burns

Roughly 124,000 people will attend the Sundance Film Festival, which is spread across Park City, Salt Lake City, and the Sundance Mountain Resort near Provo. Each city is separated by a 30- to 75-minute drive, so be sure you know when and where your screenings are––and how you’re going to get there. Shuttles are offered between sites or you can rent a car to get around. When it comes to fashion, layer up! Your days will likely be jam-packed, starting with coffee at Chase Sapphire on Main, and ending at one of Park City’s best restaurants. Wear something comfortable that can take you effortlessly from day to night and keep you warm. Finally, take advantage of the cardmember-only lines at the box office on the second floor of the Gateway, located at 136 Heber Ave. —where you can secure your tickets for the festival’s most-anticipated movies.

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George Burns

Chase Sapphire sets the tone for an exciting and inspiring week with unique programming exclusively for cardmembers: experience wine and chocolate pairings, and twice during the week, attend the cardmember-only parties, where you’ll enjoy hors d’oeuvres with other attendees. And don’t forget, Chase Sapphire Reserve cardholders can earn 3x points on travel and restaurants worldwide—those places near, far, and in between.


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Santé Et Nutrition

French Toast Casserole Recipe | Bon Appetit




Place a rack in top third of oven; preheat to 325°. Let bread sit out at room temperature while oven preheats, at least 30 minutes. Uncover pan, tilt, and ladle custard back over tops of bread. Press down once more to submerge. Brush tops of bread with 3 Tbsp. melted butter. Sprinkle with demerara sugar. Bake bread until it is lightly golden, puffed, and pulling away from edges of pan, and butter is bubbling, 30–40 minutes.

baked french toast 2

Photo by Chelsie Craig, Food Styling by Kate Buckens

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Santé Et Nutrition

These Striped Shortbread Cookies Have Taken Over Our Instagram Feed




Every December, the BA Test Kitchen churns out a handful of festive cookie recipes that go all out on the holiday vibes (glitter, kooky shapes, bizarro toppings). And every December, one cookie steals the stage as the most ogled, most baked confection of the year. For 2018, that winner—and by a landslide—is Chris Morocco’s zebra shortbread, a twist on the OG (literally), with layers of chocolate shortbread rolled right in. And if the black-and-white stripes weren’t enough, the cookies coated in green and red sanding sugar—just in case you forgot that Christmas is RIGHT AROUND THE CORNER!!! So yeah, we can tell you all about how everyone is making the zebra cookies, but wouldn’t you much rather see everyone’s two-toned creations? We thought so.

Sooo, you’re going to make them now right?


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Santé Et Nutrition

Ban All Shared Plates! And Other Strong Opinions from the ‘Marvelous Mrs. Maisel’ Co-Creators




Toddlers running around and screaming. Parents drunk on mimosas at 11 a.m. A shared plate with four crostini set down at a table of three. This is what hell looks like for Amy Sherman-Palladino and Dan Palladino, the award-winning writer-director-producers behind The Marvelous Mrs. Maisel, Gilmore Girls, and Bunheads. The pair eats out a lot, and they have plenty to say about what drives them insane—including small plates, molecular gastronomy, and the general lack of a decent salad. The two are about as fast-talking, quick witted, and animated as any one of their characters, trading punches (and punchlines) while the other holds. Here, in between bites of corned beef and turkey “Midge” sandwiches at the recent Marvelous Mrs. Maisel Carnegie Deli popup in New York, they kvetch about their most profound dining nightmares, and offer up one very simple suggestion to any chef who’ll listen.

Dan Palladino: I have not adjusted to the shared plate thing at all. It’s always awkward for me. Let’s say there’s four things on there and there’s three people—no one will take the fourth one because everyone’s too afraid to overstep the bounds. I never know what to eat, I’m always so nervous about sharing. I just always want my own thing.

Amy Sherman-Palladino: Your issue with that is because food was very competitive in your family. If you didn’t get to that thing that you liked quickly, it wasn’t going to be there and you were going to be stuck with the thing you didn’t like. Your brother and sister were hungry, and they would always come and take your food.

Dan: It was a little competitive. My mother wasn’t Italian, so she didn’t make an abundance of food. She made servings, so there were specific servings.

Amy: Yeah, I had friends like that. You’d go to their house and there’d be four people and there’d be four pork chops, and four perfect portions of peas.

When I make Thanksgiving dinner, I always make two turkeys in case I fuck up one. I believe in over-serving, in having an overabundance of food when people come over. Nobody should ever feel like they’re going to go home hungry or there’s not enough of the thing that they like.

By the way, shared plates are not my favorite thing either, because I’m an only child and I like my stuff. We try not to go to those restaurants.

Dan: It’s when other couples say, « Hey, let’s go to so-and-so, » and I don’t want to be a party pooper, so we do it. I’m very, very nervous. I try to make sure that the stuff ordered is what I will eat. That’s the other thing: Because I’m not a foodie, I’m very picky. I’m just always nervous about how to pick, when to pick, what to leave. It’s just nerve racking.

Amy: But we do tell people that we don’t do brunch. We hate brunch, we hate the concept of it.

Dan: It’s not a real meal.

Amy: It’s not a real meal! There’s either breakfast or lunch. It’s an excuse for people to get drunk at 11 o’clock in the morning, and assume that everyone’s going to be fine with their children screaming and running around a restaurant. That’s the only reason that brunch exists. So that is the one thing. When people are like, « Let’s do brunch. » We’re like, « We can’t, we don’t. We’ll have dinner with you, we’ll have drinks with you, we’ll have any legitimate meal that wasn’t made up, but we will not do brunch. »

Dan: Anthony Bourdain, I think, was the one who pointed out in his book [Kitchen Confidential], that it’s the “F You” meal—that’s the one that none of the chefs want to prepare, none of the waiters want to work at. It’s a room full of unhappy workers making food.

Amy: Just have a nice breakfast. Have some eggs and bacon.

Dan: Diners. We like diners. But any restaurant that tells you, “Order whatever you want, but it’s going to come out when we think it’s ready—”

Amy: I am paying for this. I should get the salad before the hamburger if I want the salad before the hamburger. We don’t do omakase or prix fixe. I don’t want them to tell me what I’m going to have. I don’t want one quail egg with a sprig in the middle of it. I don’t want anything that came out of a science lab. I don’t want things that smoke, or a strawberry that’s not really a strawberry. Just put a damn salad on the menu. It doesn’t need 15 different ingredients in it, it doesn’t need nuts and twigs and fruit, and flowers… just some nice lettuce, maybe a radish and a light dressing. Just have one damn salad on the menu that’s not terrifying. That’s it.

Dan: Yeah, because we often have to order them off the menu. Just put it on the menu.

Amy: Everybody likes a nice, small salad. And they feel like a schmuck asking for it. Oh, and I don’t understand the no bread thing, that you have to order bread or pay for a bread basket. Just give me the bread!

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