The movie "The Magic Flute" was released in 1994 and directed by Kenneth Branagh. It is a film adaptation of Wolfgang Amadeus Mozart's famous opera of the same name. The story follows a young prince named Tamino who embarks on a quest to rescue a princess named Pamina from the hands of an evil sorcerer named Sarastro. The movie takes place in a fantasy world filled with magical creatures and enchanting music. Tamino is aided in his journey by a bird catcher named Papageno and the duo face various trials and obstacles along the way. They encounter mythical creatures, undergo tests of character, and overcome adversity to ultimately succeed in their mission.
They encounter mythical creatures, undergo tests of character, and overcome adversity to ultimately succeed in their mission. Branagh's adaptation of "The Magic Flute" is known for its visually stunning cinematography and grand theatrical production design. The movie blends elements of fantasy, romance, and comedy, showcasing the timeless themes of love, friendship, and the power of music.
Rhea's Plate of the Month: Flamant
Right away you can tell Flamant is the kind of restaurant that fosters an atmosphere of fun. Adirondack chairs circle a fire pit right out front of the building – and that’s no accident. It’s an invitation. It’s a casual reminder to take time to relax. It’s symbolic for the finer things in life: to enjoy yourself with good food and friends.
Once inside, you’ll see how owner and head chef Frederik De Pue imbues his culinary sanctuary with a sense of casual sophistication that sets the tone for the food. The decor is elegant and understated with subtle pops of whimsy, like the Haitian papier-mâché animal heads which greet you upon entering.
In the continued spirit of fun, there is always one, shared dish on Flamant’s menu. It’s this dish that I had the pleasure of getting up close and personal with during my visit. “I always thought it’s kind of fun to bring something you can share with your partner or other people,” Frederik explains. Sharing an expertly crafted dish with friends and family, what could be better?
If you’ve answered “nothing” or “not a darn thing” than this dish is for you (and your companions). To start, it’s a major upgrade on the whole “meat and potatoes” concept. Think along the lines of The Ugly Duckling or Cinderella. It’s a relatively simple meal that’s been made into a luxurious, decadent feast due to the quality of ingredients and skillful craftsmanship.
Unfortunately, there wasn’t enough time to capture the entirety of Frederik’s thorough explanation of this dish on the video, but the details merit description here. Everything centers around a local, organic Bell Evans chicken. It’s tied tightly to keep the moisture in. “You can see the shape of the chicken, it doesn’t sit open it’s really compact,” Frederik points out. It’s stuffed with thyme, rosemary, salt, pepper, and garlic (but not too much, as you’ll see why later).
The chicken hangs out in a sous-vide bag cooking at a low temperature for four hours, which is essentially a water oven, or as I like to call it, a slow cooker on steroids. The chicken is then air-dried for 24 hours and brushed with room temperature butter. Next comes a little salt and pepper seasoning, a couple branches of thyme, and it’s ready to bake in the oven for about 30 minutes.
This is where the magic happens. That coating of butter – or “layer of fat” as Frederik puts it – gets this beautiful bird nice and crispy on the outside, while all the flavors meld together inside. The juices are released, and when it’s all said and done you have the most tender, flavorful chicken ever. I mean, can you say winner winner chicken dinner? (Sorry.)
The aforementioned restraint on garlic was due to the accompanying side of potatoes au gratin. Frederik was clear that he does not put cheese in this dish, and with so much flavor from the garlic cream, it’s not needed. To make the cream, garlic is blended with half and half on the stove with a little nutmeg, salt, and pepper. In this way, “it’s always uniform,” Frederik says. “The base will determine the flavor of what your gratin will be.”
Owner and Chef Frederik De Pue
Next, the potatoes are sliced thin – but not too thin – to allow each slice to absorb the flavor. “If you go too thin, what’s gonna happen is the liquid is not going to penetrate into the potato,” Frederik explains. The potatoes are layered in a dish about halfway, seasoned with a little salt and pepper, then a few sprigs of thyme are thrown in. Another layering of potatoes goes down then Frederik pours in the garlic cream. Here, he allows everything to sit for a minute so that the air can escape. As he’s describing this he shakes the dish and I can see the air bubbles coming to the top. “It means that between the potatoes you have now the cream,” he says. “In the oven it’s going to start evaporating, and you don’t want a dry gratin.”
The potatoes are baked for about 45 minutes until cooked through and a nice brown crust develops on top. “I like this part where it’s a little burnt on the edge…That’s part of the deliciousness of cooking,” Frederik mentions. I couldn’t agree more. The end result is an even permeation of flavor throughout the potato au gratin and the most heavenly sensation of garlic creaminess on your taste buds.
Last, but not least, let’s not forget about the little prosciutto-wrapped jewels nestled amongst the spread. The use of blanched Belgian endive is one of the many nods to Frederik’s hometown. “Blanching is boiling water with salt and a little sugar because of the tartness. Sugar will take away the tartness from the endive,” he clarifies. They’re cooked for about five minutes before getting rolled in slices of prosciutto di Parma and baked for another five minutes. Honestly, these guys are like the cherries on top of a superstar sundae from Narnia.
Every element in this meal is so thoroughly enjoyable and complementary of each other that it’s hard to single out one of them as a favorite. I can see myself sharing this meal with a friend over lunch while washing it all down with a Belgian beer. Simultaneously, I could see this dish as the centerpiece for a celebration with friends and family alongside one of Flamant’s craft cocktails. I could even see it as Frederik does; “This could be my last meal.”
Frederik’s Belgian background and culinary training shines through his dishes, along with a sense of humor that was clear to me even during our short time together. “You have to have fun when you cook,” Frederik proclaims. Fun and attention to detail go a long way here. After all, good food doesn’t have to be hard: it’s all about simple ingredients, execution, texture, and taste.
Annapolis Restaurant Week is happening right now, and that means one of the best ways to explore a menu — a little bit of everything.
(Word to the wise: reservations are strongly encouraged, especially on the weekends.)
Videography and Photography courtesy of Patrick McNamara of Drawn to the Image
This is where the magic happens. That coating of butter – or “layer of fat” as Frederik puts it – gets this beautiful bird nice and crispy on the outside, while all the flavors meld together inside. The juices are released, and when it’s all said and done you have the most tender, flavorful chicken ever. I mean, can you say winner winner chicken dinner? (Sorry.)
One of the highlights of the film is its inclusion of Mozart's iconic and beloved music. The opera's arias and ensembles are performed by a talented cast of opera singers, bringing the timeless beauty of Mozart's music to the screen. The movie also features updated lyrics in English to make the story more accessible to a wider audience. "The Magic Flute" is a captivating film that appeals to both opera enthusiasts and general moviegoers alike. It showcases the enduring power of Mozart's music, while also adding a contemporary twist to the classic tale. Branagh's direction brings a fresh and visually stunning perspective to the story, making it a magical and enjoyable cinematic experience. Overall, "The Magic Flute" is a must-watch for fans of Mozart, opera, and fantasy films. It beautifully captures the essence of the original opera while offering a new and inventive take on the story. With its memorable music, imaginative visuals, and compelling storytelling, the movie is a true testament to the enduring power of art and its ability to transport audiences to magical worlds..
Reviews for "The Role of Magic in 'The Magic Flute' (1994)"
1. Sarah - 2 out of 5 stars - I was really disappointed with "The Magic Fluge 1994". The story was confusing and hard to follow, and I found myself losing interest halfway through. The characters were underdeveloped, and I struggled to connect with any of them. The overall pacing of the film felt off; it was too slow in some parts and rushed in others. The special effects also looked dated and took away from the immersion. Overall, I wouldn't recommend "The Magic Fluge 1994" to anyone looking for a captivating and well-executed movie experience.
2. Michael - 1 out of 5 stars - "The Magic Fluge 1994" was a complete waste of time. The plot was nonsensical, and the acting was incredibly wooden. I couldn't relate to any of the characters, and their motivations were unclear throughout the film. The dialogue was also poorly written, and it felt like the actors were simply reciting lines without any emotion or depth. The special effects were outdated and laughable, making it difficult to take the movie seriously. I was highly disappointed and would advise others to steer clear of this film.
3. Emily - 2 out of 5 stars - I had high expectations for "The Magic Fluge 1994", but unfortunately, it fell short in several areas. The storyline was convoluted and lacked coherence, making it difficult to follow and understand the film's purpose. The acting was subpar, with the performances feeling forced and unnatural. Additionally, the pacing was inconsistent, and the movie dragged on in certain parts, losing my interest. While there were some visually appealing moments, the special effects were overshadowed by the film's other flaws. Overall, "The Magic Fluge 1994" was a disappointment and didn't live up to its potential.