Remember those haunted houses you went to as a kid where you put your hands in spaghetti and they called it brains? Or screaming as you touched eyeballs that were actually grapes? Well, actor, director, producer, playwright and filmmaker Richard S. Sargent is taking those recipes to a new level.
He recently released “The Horror Movie Night Cookbook,” which includes 60 recipes spawned from some of his favorite creepy movies. There’s Crawling Steak inspired by the movie “Poltergeist,” Campfire Sour which evokes “The Blair Witch Project” vibes and Bloody Floaties, from, you guessed it, “Jaws.”
Sargent says some of his earliest memories are of sitting in front of the TV after school, watching reruns of “Chiller Theatre” with his mom.
He decided he would take his love of cooking and his experience working in restaurants and on food trucks and parlay it into a book.
If you’re looking for something to serve this Halloween, you can try making Jack-O-Lantern bites of ravioli dough and pumpkin filling, inspired by the movie “Halloween,” of course.
And don’t forget the popcorn! Sargent didn’t — he has a recipe in his book which he ties to the 1996 thriller “Scream.”
Sargent has performed in a couple of horror flicks himself including “Skinned Alive” and “Pink Eye.” His short film, “Meat,” described as “torture porn with bacon,” was released in the horror anthology “World of Death.” These days he works at Left Coast Theatre Co. in San Francisco.
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