Edible Film: Spinning Plates

By Kurt Michael Friese | December 01, 2013
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All restaurants, from the small-town diner to the Michelin three-star, carry a mystique about them. So people who are not in the industry usually have fairly romanticized views of what it takes to create and operate a successful restaurant. Too often this leads to people saying "I love to cook at home, I should open a restaurant," which is very much like saying "I have a driver's license, I should race at Daytona."

A new documentary, aptly named Spinning Plates, pulls back the curtain and delves into the balancing acts behind three restaurants that at first blush seem to have nothing in common. One is a world-famous, high-end, high-priced Chicago hot spot owned by a cancer victim, where garnering a reservation can take a year or more. Another is a sixth-generation family diner in a flyspeck on the map called Balltown, Iowa, (population 70) that can easily serve 2,000 people in a weekend. The third is a tiny taqueria in Tucson, where an immigrant couple sees a restaurant as their source of the American Dream, and hopes it will help keep their home from foreclosure.

In the hyper-subjective world of restaurants, it can be at once simple and complicated to judge any one of these restaurants as "better" than the other two–they are so different from each other that comparisons would seem daft. But in Spinning Plates, director Joseph Levy explores the one thread that connects all restaurants: conviviality–the bottom-of-the-soul belief in the power of gathering around a table to share a meal.

As a chef and restaurateur myself, I can easily identify with the elation and anxiety that a life in the business can bring. Sadly, I have not had to deal with the kind of positive stress that Chef Grant Achatz of Chicago's Alinea experiences in the film while trying to garner that elusive third Michelin star. But vicariously I can identify with the fear he experienced with a throat cancer diagnosis (my father fought the same cancer) and the obsessing over the prospect of a chef losing all sense of taste. Yet to experience those two things at the same time, while it might seem extraordinary to an outsider, is just another of a million such stories in a food service industry where angst and euphoria are constant companions.

It would therefore be a comfort to know that the business you are running has been around for more than 150 years, that it's been in the family for six generations and that despite being located a couple of miles from nowhere it can easily turn a couple thousand covers in a weekend. After all, a sound and tested business model is a great source of security. But when Breitbach's Country Dining burned to the ground on Christmas Eve 2007, owner Mike Breitbach learned that the strength of family and community, that intrinsic need to gather around the table with people you love and great food in front of you, is a strength that can carry you through almost everything; even rebuilding a restaurant your great-great-great grandfather built.

Having lived in Iowa for more than half my life, I know Breitbach's well, and that Christmas Day I would wager there was not a home in the Hawkeye State where the fire was not a subject of prayer and conversation around the holiday table. That particular part of Iowa, the northeast corner that's called "The Driftless Region," is where my wife's ancestors first ploughed virgin soil. Likely those ancestors knew and even ate at Breitbach's. So for us every detail was pored over. For a restaurateur, fire is one of the greatest fears, and despite how easily accidents can happen, almost always the question "Was anyone hurt?" (no) is followed by the more lurid question "Was the fire set deliberately?" (Also, by the way, no).

In tiny Balltown, however, that gossipy second question was replaced with "What can we do to help?" They wanted their de facto community center back so much they practically willed it back into existence. Typical, I have to say, for Iowans.

For Francisco and Gabby Martinez, it was the food itself that came down through the generations. Gabby learned to cook at her mother's apron strings, and at La Cocina de Gabby she prepared old family recipes under her mother's watchful eye and with her own daughter underfoot. There truly are very few things that can bring as much joy as sharing cooking traditions not only with your own family but also with the community at large. Nothing else takes you home like food can.

All sentiment aside, though, "food" is just the first word. The second word is "business." It is a common misconception I have experienced many times: the belief that "they own a restaurant, they must be rich." It is a profession that can be riddled with glitz and glamor, even in the simplest of restaurants, and whole TV networks dedicated to the idea are no help, tending to make the industry out to be both a lot more and a lot less than it really is. As the Martinez family learns as their home is threatened with foreclosure, the surest way to make a small fortune in the restaurant business is to start with a large fortune and the sober statistics regarding the high percentage of restaurants closing within five years are all too true.

Although Spinning Plates provides a measure of the sort of sexy, "food porn" video that dedicated gastronomes love to see in their culinary documentaries, it delivers so much more: the human side of the high-wire act that is the restaurant business. Through their lens you see three totally different restaurants, three totally different cultures, all with totally different problems, all addressing them the only way they can: with the unique form of dedication borne by cooks and servers everywhere, and the love and fortitude of family and friends.

For more on Spinning Plates, including trailers, locations and show times, visit spinningplatesmovie.com

Alinea: alinearestaurant.com
Breitbach's Country Dining: breitbachscountrydining.com

Other Documentaries with an Arizona Food Connection

Blood Into Wine (bloodintowine.com)
Available on DVD, this documentary follows Maynard James Keenan and winemaker Eric Glomski as they produce grapes and wine in Northern Arizona for Caduceus Wine Cellars. (Film by Ryan Page and Christopher Pomerenke; A Twinkle Cash Company / Semi Rebellious Films Production in Association with True Story Films, 2010.)

Digital Farm Collective (digitalfarmcollective.org)
West Valley artist Matthew Moore's showing of time-lapse films in a supermarket during the Sundance Film Festival has morphed into a nonprofit organization to raise public awareness about food. Projects include filming of cultivated crops at school gardens and farms around the world. See the video life cycles of kale, squash, broccoli and radishes on the website.

The Harvey Girls: Opportunity Bound (harveygirlsdocumentary.com)
Available on DVD, coming soon to PBS and even showing on United Airlines in December, The Harvey Girls documentary tells the adventurous story of the over 100,000 young women who came West to work for the Fred Harvey Co. as waitresses along the transcontinental railroad, including many of those who served in restaurants such as those at La Posada in Winslow, Arizona. (Written and directed by Katrina Parks; Assertion Films, 2013.)

Rise of the Grains (riseofthegrains.com)
With an expected release date of spring 2014, this highly anticipated film looks at the revival of ancient grains from seed to finished loaf. Focusing on efforts by local seed savers, farmers, millers and chefs to bring back Sonoran White Wheat, filming began in Arizona but has continued across the United States and Europe. (Route 33 Films, 2013-2014.)

Article from Edible Phoenix at http://ediblephoenix.ediblecommunities.com/food-thought/edible-film-spinning-plates
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