All photos by Lucie Monk Carter
Chef Elisabeth McKinley of City Pork Charcuterie & Deli is thinking ahead for this weekend's Louisiana International Film Festival.
In film and theatre, mise en scène refers to the arrangement of visual elements before the camera (or audience) which helps to tell the story. Mise en place, on the other hand, is the relatively cool-headed preparation handled before diving into a recipe, especially a time-sensitive one. That which needs to be diced and minced is diced and minced, with no bubbling pots to threaten you towards sloppiness.
We found an overlap between the two today in Chef Elisabeth McKinley's kitchen at City Pork Deli & Charcuterie, where the chef is planning a menu to serve at this weekend's Louisiana International Film Fest. Inspired by the global breadth of the screenings, McKinley is serving up her takes on falafel, tzatziki, and baklava—each with a Louisiana twist.
But we'll let her artful spreads tell the story. And you can see it all come together Sunday evening, 5:30 pm–7:30 pm, during the festival's gala reception at the Filmmakers Lounge within Perkins Rowe, where screenings and related entertainment are occurring all weekend. Other gala activities include acro yoga demonstrations, music, and live art. Visit lifilmfest.org to plan your particular theatrics.
