Showing posts with label EERIE EPICUREAN. Show all posts
Showing posts with label EERIE EPICUREAN. Show all posts

Monday, October 10, 2022

A SIGNATURE OZZIE BURGER?


Never one to rest on his . . . laurels, the inimitable Ozzy Osbourne has (apparently) endorsed his own signature monster burger, made at a SoCal joint by the name of Grill 'Em All (photo below).


From the LOUDER website:

A signature Ozzy Osbourne hamburger cooked up by Grill 'Em All, the rockin' Southern California metal-themed burger joint, is coming soon. It's to commemorate the release of Patient Number 9, Osbourne's latest solo album. The album emerged earlier this month.

To introduce the burger, a 25-foot inflatable Ozzy that's traveled the world to promote Patient Number 9 will be on display at the restaurant on Oct. 1 from 11AM to 4PM PT.

Grill 'Em All, which started out as a food truck, now rules the Alhambra area of Los Angeles with their crazy burger creations. Proudly proclaiming "Death to False Burgers!," Grill 'Em All boasts a whole menu of tasty burgers based on metal bands.

The spot already has burgers based on Behemoth, Dee Snider, Napalm Death, High on Fire and Metallica. More information about the signature Ozzy burger is expected soon.

To celebrate the release of the burger and the rocking new record ‘Where is Patient Number Nine’ the 25-foot inflatable Ozzy will be invading Valhalla from 11am to 4pm! Burger details to come. Stay tuned to our instagram! Disclaimer - real Ozzy wont be there.


What a mess! The black buns are a thematic nice touch, but not so pleasing-looking to the palate. And who knows what lurks between them? Looks like somebody's brain after taking too much LSD. Maybe that's the idea?

Friday, August 19, 2022

A HITCHCOCK CULINARY GUIDE


The "Master of Suspense" is having his 123rd birthday this week. A self-professed "fat man", Hitch enjoyed his food and a good cigar. His love for grub was also featured in a number of his films as explained in this online article from Far Out magazine.

A culinary guide to Alfred Hitchcock's films
By Sam Kemp | August 13th, 2022 | faroutmagazine.co.uk

   
Alfred Hitchcock’s cinema is riddled with food-based anxiety. In Notorious, a nice cup of coffee becomes a murder weapon; In Psycho, a simple sandwich becomes a sinister omen; and in Rear Window, a lavish meal of lobster and fries becomes a source of guilt and shame.

In a way, Hitchcock’s view of food as a unifying and deeply unnerving material is unsurprising. As a young – and already rather fat – man, Hitchcock had a complex relationship with food. When his parents left him alone at their house one night, he awoke all of a sudden, only to be found two hours later, cramming cold meat from the fridge into his mouth and tears streaming down his face.

As an adult, Hitchcock loved the experience of dining but loathed its impact on his body. But rather than hiding this troubled relationship with the world, he made it an essential aspect of his public persona. As a self-confessed “fat man”, he made numerous jokes about his over-indulgence; he spoke openly about the horrors of calorie counting; and, as you will discover, placed the rituals of mealtime at the very forefront of his filmmaking.

But before we get to that, it’s worth noting that Hitchcock’s adoration and continual interrogation of food would not have been possible without his wife, Alma Reville, a woman he once described as “as fine a cook as ever performed miracles in a domestic kitchen.” As well as helping him with scripts (she was a filmmaker in her own right before), casting, editing and promoting his films, she bolstered the director’s sense of himself as a foodie – a man who loved a simple home-cooked meal as much as he did an extravagant dinner party.

A culinary guide to Alfred Hitchcock’s films:

Lobster and empty plates – Rear Window (1954)
Food is given a starring role in Hitchcock’s 1954 film Rear Window. Hitchcock devotes an unbroken shot to the memorable scene in which Lisa Carol Fremont, L.B Jeffries’ socialite girlfriend, attempts to recreate a formal dinner at the revered 21 Club, arriving with a be-suited waiter, who delivers the incapacitated Jeffries a meal of Lobster and fries. By night seven, however, the luxury has faded to agitation. ‘It’s perfect as always,” Jeffries snarls, echoing Hitchcock’s own anxieties about overconsumption. Ice cream was something ‘The Master of Suspense’ found especially hard to resist.

This lavish nightly meal stands in stark contrast to the simulated dinner-for-two acted out by “Miss Lonelyhearts,” one of the characters Jeffries has been spying on through his window. Food and eating play a vital function in this particular film, often revealing characters’ inner lives without the need for dialogue. It says a lot about Hitchcock’s relationship with his wife that food and intimacy are practically synonymous in every example.

Quiche Lorraine – To Catch a Thief (1955)
The French Riviera had a special place in Hitchcock’s heart, as did its cuisine. The director honoured both in his 1955 film To Catch A Thief, in which reformed cat burglar John Robie introduces his insurance adjustor to the pleasures of Quiche Lorraine.

The dish, made from shortcrust pastry, savoury egg custard and chunks of ham, was one of Hitchcock’s all-time favourites and just one of the many recipes he and his wife Alma picked up during their extensive travels. By 1955, they had dined at some of the best restaurants in Europe. Alma was incorporating influences from Germany, France, and Russia into her home cooking in much the same way Hitchcock was incorporating them into his cinema. While Alma’s quiche was a source of comfort in stressful times, the perfectly formed specimen in To Catch A Thief has a more sinister dimension, having been made by the hands of someone who once strangled a Nazi to death.


Morrocan Chicken – The Man Who Knew Too Much (1956)
For Hitchcock, a good meal often meant a simmering joint of beef, the waft of baked goods turning gold in the oven, and the gentle clang of champagne flutes being placed on a long dining table. He was far less familiar with the aromas, flavours, and indeed the etiquette of dining in places like North Africa. Some of the director’s consternation in this regard worked its way into his 1956 picture The Man Who Knew Too Much.

During their vacation, Dr and Mrs McKenna from Indianapolis sit down at a bustling restaurant in Marrakech, where Hitchcock makes good use of the famously lanky James Stewart by placing him on a low-slung dining couch. After shuffling his long legs around, the McKennas tuck onto a meal of spiced chicken and flatbread, all served in a gigantic tagine dish. After being warned to eat only with his left hand – “It’s messy but worth it” – the good doctor finds himself faced with a giant chicken leg, which can’t seem to wrap his mouth around. “I’ll practice on an olive,” he says, putting the meat back on its plate. You can actually visit the restaurant featured in this scene as it’s still open to this day. Dar Essalam is located in the heart of Medina.


Sandwiches and Milk – Psycho (1960)
While there’s a diner ten miles away, Marion Crane, who has just checked into Bates Motel, decides that she’d rather stay in. Keen to avoid the storm raging outside, she accepts an invitation for a modest meal of sandwiches and milk with the hotel’s awkward owner. As Bates himself notes, his table is in no way “fancy”, but it’s certainly “homey”.

While Norman’s comment that Marion eats “like a bird” hints toward his view of her as pray, the child-like simplicity of the meal he offers tells us a lot about his warped psychology. It’s true, though, Marion does eat like a bird. Rather than eating the sandwich whole, she first eats a piece of ham, then she takes a slice of bread and butters the upturned side, which she eats as an open sandwich. Her dissection of the meal reveals a lot about her character, but it also foreshadows her demise, specifically, how she is about to be hacked to pieces in the shower.

Soupe De Poisson – Frenzy (1972)
While Hitchcock may have liked to think of himself as a man of fine tastes, he was also a sucker for simplicity. In 1972’s Frenzy, for example, the director’s prevailing hunger for Yorkshire puddings and Sunday roasts is reflected in the character of Tim, who returns home to find that his wife – who has just taken on a course at the Continental School of Gourmet Cooking – has made him a gruesome dinner of Soupe de Poisson, although to Tim it looks more like muddy water with bits of sea creature floating in it.

In her home cooking, Alma aspired to the kind of sophisticated cuisine that Julia Child pioneered in her books and TV shows. It would be fair to conclude, therefore, that this particular scene may well have been based on one of Hitchcock’s own experiences of his wife’s early forays into the art of French food. If that’s the case, it would be a little harsh of Hitchcock, especially given he was always more of an eater than he was a chef.


Wednesday, February 9, 2022

A TRIP TO UNIVERSAL STUDIO'S MONSTER CAFE


I've never had the pleasure of visiting Florida's Universal Studios, but if I ever go, I'm not gonna miss this! Newly "re-vamped" is the Universal Monster Cafe, loaded with Universal Monsters ambiance and serving up some pretty good-looking food to boot. Judging from the portion size of the dishes, they're definitely not "monster-sized", but they look a lot better than the Golden Corral!

Here's the 4-1-1 from the Discover Universal Blog:


From Frights to Bites: A Deep Dive into Universal Studios’ Classic Monsters Cafe
By Derek Deal | December 16, 2021 | blog.discoveruniversal.com

Universal Pictures is revered as the movie studio that launched the horror film genre. Frightful forefathers like Dracula, Frankenstein’s Monster, The Mummy and the Creature from the Black Lagoon not only terrorized audiences of their day, but they also inspired and fueled the imaginations of countless writers, artists and filmmakers of future generations who would go on to create some of the most epic movies of all time. Films that have been brought to life in the immersive experiences of Universal Orlando Resort, as well as Halloween Horror Nights (HHN).

With that kind of legacy, it would be monstrous not to give these ghoulish godfathers a proper tribute. That, my Fiends, is why we have the Universal Studios’ Classic Monsters Cafe

This casual quick-service restaurant provides a themed dining experience like no other in Universal Studios Florida. Steeped in devilish decor and classic monster memorabilia, it’s the only place where you can grab a bite within the stone walls of Dracula’s Castle, the eerie swamps of the Black Lagoon or the foreboding forests where The Wolf Man stalks his prey. Here you’ll salivate over the park’s most mouth-watering barbecue as it’s being carved under the electrified coils of Dr. Frankenstein’s laboratory.

It’s located just across from the Music Plaza stage near the big red Hollywood Rip Ride Rockit roller coaster. If you still can’t find it, look for a giant rotating pedestal featuring the oversized likenesses of The Wolf Man, Frankenstein’s Monster, and the Gillman holding menus and plates of food. 

You really can’t miss it, but if you did, I’m here to tell you why you shouldn’t the next time you’re in the park.


HISTORY
The Universal Studios’ Classic Monsters Cafe didn’t mutate into its recognizable form until 1998, when the decision was made to reimagine the existing Studio Stars, which was one of three full-service restaurants in the park along with Finnegan’s Irish Pub and Lombard’s Landing. Studio Stars featured memorabilia and celebrity photos from the golden age of Hollywood. 

“We decided we would revamp Studio Stars and totally change it into a fast-casual, posh restaurant,” according to Executive Chef, Steve Jayson, who’s been feeding guests at Universal Orlando Resort since the first theme park opened in 1990, which makes him the perfect person to offer a history lesson. 

But this revamp wasn’t just about a new menu, it was up to the creative team to come up with a killer new concept for the establishment that rivaled the highly themed restaurants of the day. 

“At the time, themed restaurants were all the rage,” according to Jason Surrell, Sr. Creative Director at Universal Creative. “Particularly, locations like Hard Rock Cafe, which was in its heyday. So that was really what informed the original design. It was like, how can we be part of this themed restaurant craze and pay homage to — really — the stars that built Universal Pictures in many ways?”

And from the shadows arose the concept of the Universal Studios’ Classic Monsters Cafe. [Cue the thunder and lightning sound effects.]


IT’S ALIVE! MAKING A MONSTER…CAFÉ
To bring the new concept to life, the creative team brought in huge replicas of hand-painted movie posters of the era, hung studio lighting fixtures and fabricated props to make guests feel like they were on the set of their favorite classic horror movies. Film clips and trailers were featured on screens throughout the restaurant to provide extra entertainment while dining, but the creative team didn’t stop there. 

They transformed each seating area into immersive environments referential of each of the monster’s homelands, the centerpiece of course being Dr. Frankenstein’s laboratory, which doubled as the main serving area where guests would order food. Instead of resurrecting the dead, though, kitchen staff served up a new array of savory dishes. 

“If you look at the layout of the restaurant it is sort of divided up [into zones] by monster,” says Jason Surrell, who explained the method to the madness.  “So when you first enter, the lab is where you get your food  — in many ways themed at the heart of that Universe. That’s the place where Frankenstein’s monster is brought back to life. From there, we tried to batch the monsters in a way that made the most sense. So Dracula and Frankenstein kind of paired nicely together because they both take place in castle environments, on the one side. The Creature From the Black Lagoon and The Wolf Man because they both live more in the natural world. And then you’ve got your sci-fi area beyond that and then we also have an area that is primarily Mummy. We also touch on Phantom and Hunchback.”

The kitchen was also reworked so that it complimented the new theme, tantalizing guests with the sights and smells of wood-fired fare. 


“The whole idea in the Universal Studios’ Classic Monsters Cafe was to make it a little eerie looking in there,” recalls Chef Jayson. “We put a big wood rotisserie right out there…we had the pits rotating right there with whatever meats we put on it, then we had this big wood-fired pizza oven next to it on the left when you faced the serving line.”

The frightfully fun new design and quick-service format made a lasting impression with guests. Universal Studios’ Classic Monsters Cafe was a hit!

“We did great with that, that was a big success, and that’s why it’s still Universal Studios’ Classic Monsters Cafe today.” – Chef Jayson.


FROM FRIGHTS TO BITES
You may have noticed earlier that I mentioned that Universal Studios’ Classic Monsters Cafe is a barbecue restaurant. Well it is, but it didn’t start out that way. About five years ago, Chef Jayson and team embarked on their own mad experiment to offer guests a cuisine that had not yet been prominently featured in the parks. 

You could find a few barbecue offerings at the NBC Sports Grill & Brew in Universal CityWalk like brisket and pulled pork, but guests typically leaned toward standard sports bar staples like nachos, jumbo pretzels, and its wide selection of hamburgers.




“I just said, you know, we need to do more of that but we need to get it in the park,” recalled Chef Jayson. “So we put it in Monsters and added all those cool sides. It was a really big success and the guests loved it.”

You bet your bats they did. After the transformation, Universal Studios’ Classic Monsters Cafe became a full-fledged barbecue restaurant with some seriously tasty meats and sides to sink your fangs into. 


“We had this really nice wood smoked barbecue chicken and we had some beautiful sauces to go with it. We introduced pork ribs. We had the brisket there that we carved. We got these little half sheet pans, put a paper liner, and we put the food right on top of the liner there, so it had that real barbecue restaurant feel to it. You put some pulled pork and maybe a couple slices of brisket and then you put your sides, some Franken Mac n Cheese or some French Fang Fries  or Creepy Spice Roasted Cauliflower or whatever you wanted.”

If the fleshy features aren’t your forte, the team introduced alternative plant-based options for vegetarian and vegan guests, including a delicious slow cooked jackfruit sandwich and platter.


“As vegan[ism] started to grow in popularity, it started to really become a focus for us. From experience, I know that jackfruit works out very, very well. It’s just got that fleshy, meaty kinda texture to it, and it holds up well to barbecue sauce and the flavor comes through and it makes for a great sandwich.”

When it comes to picking favorites though, look no further than the succulent slow-cooked brisket.





“For me, it would be the brisket and — hear me out — I am not a big beef-eater. I am not a sirloin steak kind of guy, but the one place where I’ll indulge would be on some good brisket. If I go to Texas and I go to one of these places that are known, I’m gonna try their brisket. We smoke ours here and it takes 17 hours to smoke our briskets. So brisket would be my pick, along with maybe the Brussels sprouts.”

Chef Jayson went on to tell me how he came about acquiring the rub he’s been using on Universal’s brisket and ribs for over 20 years. It involves a National Barbecue Competition, a guy named Curly, and a handshake. But that’s another blog for another time. Take it from him though, “It’s good stuff!”


THEMED FOR SCREAMS
The food isn’t the only aspect of the restaurant that has been improved upon in recent years, with the theming also receiving a refresh in 2017 to bring new vibrancy and allure to the restaurant.

As you first enter the establishment, you’ll be flanked by life-sized dioramas of Frankenstein to your right and The Wolf Man to your left. Be glad I warned you and spared you the shriek, because they are absolutely spook-tacular. 

Once inside, you’ll encounter the main serving area, which is the nexus of this horror haven, elaborately themed like Dr. Frankenstein’s laboratory. Metallic support columns feature the menacing mugs of the Universal Monsters, including The Bride of Frankenstein and more. Flickering and pulsating light invigorate the room with vivid color and energy. The centerpiece is an electrified glowing orb fixed to a large metal coil clearly devised for channeling a lightning storm for one of Doctor Frankenstein’s maniacal experiments.

After you’ve escaped with your meal, you’ll make your way to one of the condiment areas, which are colorfully illuminated by an assortment of bubbling vials, flasks and beakers. Their intention is unknown, but I like to think that the good doctor is perfecting a new style barbecue sauce. 


From there, you’ll have your choice of several disturbingly decorated dining areas all expertly themed to put you at the heart of each monster’s homeland.

Perhaps the most significant revamp is in the science fiction dining area just beyond the Black Lagoon – which itself features another captivating diorama of the infamous Gillman and partial hull of the swamp-faring vessel “The Rita.” 


The science fiction dining room feels like you’ve just been abducted into a 50’s era alien invasion movie. Here the walls are covered in an arsenal of alien weaponry. There’s a colorful bust of the Metaluna Mutant and other alien beings, and you can even sit under a looming flying saucer. Clips from classic sci-fi favorites play on flat screens nearby providing the perfect ambience to chow down on some ribs. 

Ultimately, you can’t go wrong with any dining area you choose and that’s what’s part of the fun. Each section has its own characteristics and charm and affectionately pays homage to the monster from which it’s inspired. I’d recommend trying a new spot every time you go.


LET’S WRAP IT UP
The Universal Studios’ Classic Monsters Cafe is the perfect tribute to the classic monsters and monster-makers that helped forge the legacy of Universal Pictures and has become so ingrained in the DNA of Universal Studios Florida. 

Horror heavies like Dracula, Frankenstein, and The Wolf Man have thrilled multiple generations of audiences throughout the years and now the Universal Studios’ Classic Monsters Cafe continues that tradition by providing a gateway experience to an even younger group of creature-lovers with affection and reverence.

 I know with my family, a visit to the Universal Studios’ Classic Monsters Cafe is a shared experience that we can all enjoy. My young son is not quite ready for Halloween Horror Nights, but we can always go to the Universal Studios’ Classic Monsters Cafe for some creepy casual dining and to relish in the fright and lore of those famous monsters. 

Oh, and before we close the coffin lid on this eerie exposé, my personal go-to dish is The Black Lagoon Salad. A hearty bowl of greens and veggies topped with Chef Jayson’s legendary slow-cooked brisket. I wish I could put fire emojis in this article because I would probably put eleven. It’s seriously that good. Also, as anyone who knows me can attest, I’m a pretty big fan of the Gillman, so for me it’s the perfect monster meal. 

As for Jason Surrell, who worked on the original design all those years ago, the cafe has become a special place for his family as well. 

“It’s almost surreal to not only step into something you worked on so long ago, but my son, who’s seven, is absolutely in love with the Universal Monsters. So it’s just taken on additional meaning for me today as a parent and knowing that these characters are kind of a great gateway to scary things and horror movies, but you know, in more of a wholesome, safe way. It definitely continues to inspire young people and attract people to the world of the monsters.”

Wednesday, December 22, 2021

SMELLS LIKE BLACK SABBATH


I've always thought that Tony Iommi is one helluva cool guy, and when I heard he was marketing a new unisex perfume, Scent of Dark, I knew he was a sophisticated gent as well!

Two versions of the product are offered HERE.

Tony Iommi and Sergio Momo.

"It's something I've always been interested in, ever since the early days of products like Brut and Old Spice, which I'd always get given for Christmas," remembers Tony. "Once I started touring the world with SABBATH though, I started discovering different sorts of fragrances from other countries and began collecting them on tour.

"I met Sergio (Sergio Momo of Xerjoff) through another friend of mine Jimmy Crutchley (who plays bass on 'Scent Of Dark') and Sergio kindly sent me a box of his fragrances and asked if I'd be interested in creating my own, which I certainly wasn't expecting," laughs Iommi. "I had no idea how that would work, but Sergio suggested I come up with a list of things I like the smell of, which I did. He developed some different samples made up from my suggestions and I picked the one I liked; the project moved forward from there."

"Sergio is a really creative chap, he plays great guitar on 'Scent Of Dark' and has one of my collectable models, the 64 Gibson with the cartoon monkey image," Tony says. "He said it would be great to incorporate that, and he's even managed to get it onto one of the bottles."

"I wouldn't put my name to something that I haven't been involved in and didn't personally like or use," he explains. "That's been the same with all of the projects I've done from guitars onwards, this is no different."

The Xerjoff Blends Rock Edition sees Black Sabbath’s legendary guitarist, Tony Iommi, unify his monolithic riffs with Xerjoff’s esteemed expertise to create the first multisensorial interaction between music and perfume in an unexpected olfactory venture. “Sound, taste, and image change and contaminate each other. In samsara of creative confusion stimulated by creative minds that turn the senses, from the smell to sight, to hearing, into their exciting playground”. Sergio Momo, CEO and Founder of Xerjoff Tony Iommi Signed Crystal by Xerjoff Blends is available as a 50ml Parfum as a limited edition.

Tony Iommi Signed Crystal by Xerjoff is a fragrance for women and men. This is a new fragrance. Tony Iommi Signed Crystal was launched in 2021. Top notes are Rum, Geranium, Bergamot and Passionfruit; middle notes are Singapore Patchouli, Leather, Cinnamon and Bulgarian Rose; base notes are Caramel, Musk, Sandalwood, Vanilla, Labdanum, Ambergris and Tonka Bean.

Hear the song, "Scent of Dark":




More on Tony and Black Sabbath HERE.

You have been reading . . .


Saturday, November 6, 2021

A TASTY HISTORY OF MONSTER CEREALS


When I was a kid, my favorite mealtime was breakfast. Forget the meat and potatoes, I wanted the sugary-sweet, crunchy bites from Kellog's and General Mills! I ate my share of Frosted Flakes, Fruit Loops, Trix and others, but the one cereal that was my favorite for the longest was Quaker Oats' Cap'n Crunch, introduced in 1963 to hordes of voracious kids. There's no telling how many bowls of the corn-y, oat-y, oil-coated squares of sugary goodness I put down. Then there was the series of Capn' Crunch mini-comics and even Capn' Crunch cookies (anybody remember them?).

Then, in 1971, when I was an older Monster Kid, out came the first two monster cereals, Count Chocula and Franken Berry. But, I wasn't too old to try them, and try them I did. To my taste buds, Count Chocula was reminiscent of Cocoa Puffs and Frankenberry tasted like strawberries (which it was supposed to). More monster cereals followed and even today, they have garnered a cult following among adults who remember these from their younger years, even though they are only available during the Halloween season (including a brand new concoction to celebrate their 50th anniversary, Monster Mash).

What follows is the incredible story of how these monster cereals were developed for marketing. The cast of characters include the original designer, illustrator and animator for the now-famous and famously fun commercials.


MONSTROUSLY DELICIOUS: AN ORAL HISTORY OF MONSTER CEREALS
For 50 years, these spooky cereals have haunted your breakfast aisle, creating a fanbase unlike any other. This is the story of where they came from, how they took off and what they meant to the world

By Brian VanHooker | October 29, 2021 | melmagazine.com

“Don’t be scared,” the commercial began. 

The voice was slightly eerie, yet still familiar despite coming from a big cardboard box in a grocery store cereal aisle. After which, a buck-toothed cartoon vampire rose from the box and declared, “I’m the super-sweet monster with the super-sweet new cereal, Count Chocula!”

Then another voice rang out, also familiar, emanating from a bizarre pink creature who claimed that his cereal, Franken Berry, was in fact the best. From there, the two monsters argued until a harmless small child approached, scaring them both out of their wits. 

In 1971, this commercial was America’s introduction to General Mills’ two new breakfast cereals: Count Chocula and Franken Berry. Count Chocula was an oat-based, chocolate-flavored cereal with marshmallows, while Franken Berry was the same, except strawberry-flavored. Following the Universal Monsters craze of the 1960s, the Monster Cereals were a way for young children to finally get in on the monster action, and the cereals proved to be a wild success. 

A third cereal, Boo Berry, arrived in 1972, then two more after that (though they later disappeared). For the next five decades, these three cereals would become breakfast staples, and their mascots would join the ranks of other legends like Cap’n Crunch and the Trix Rabbit. Even when the cereals went seasonal in 2010, the desire for them only seemed to grow. 

Now, General Mills is commemorating the Monster Cereals’ 50th anniversary with a new breakfast entry, Monster Mash, which more or less features all five spooky cereals in one. They’ve also created a version of “Monster Mash,” sung by the mascots; there’s even a behind-the-music mockumentary with the monsters. 

But what about the unofficial behind-the-scenes story? The one that includes pink poop, forgotten werewolves and a level of sweetness among the copywriters and art directors that rivals the sugar content of the cereals themselves. For that story, I reached out to the super fans who grew up obsessing over the Monster Cereals as well as many of the creatives who worked on them — or at least the ones who have yet to join Boo Berry in the afterlife.

Laura Levine, monster cereal creator.

MAKING THE MONSTERS
Laura Levine, author and creator of Count Chocula and Franken Berry: In 1969, I was 26 years old and working at an ad agency at 347 Madison Avenue called Dancer Fitzgerald Sample. I don’t remember how I got the job — I may have responded to an ad in the paper or gotten a referral from an agency I worked at in San Francisco — but I remember when I was hired that I was told I would be making $20,000 a year. At the time, I thought that nobody in the world was making as much money as me — it seemed like so much money!

My boss, Tony Jaffe, was wonderful. He was hip and funny, and our senses of humor were very sympatico, which I’m sure is part of the reason why we clicked when it came to the Monster Cereals. They didn’t start out as monsters though. I remember when Tony gave me that assignment, General Mills had explained that they had two new cereals they were introducing — one was going to be chocolate and one was going to be strawberry — and they asked us to come up with characters around those flavors.

At the time, Tony and I loved Cap’n Crunch, so Tony said to think of characters in pairs that might be in the style of Cap’n Crunch. I didn’t have an office yet, so I sat down at a secretary’s desk and created a page full of names that were playing on already established duos, like Dracula and Frankenstein. I don’t remember what the other choices were, but on that list I wrote down “Count Chocula and Franken Berry” and Tony chose those two. 

Bill Tollis sketches.

Tim Hollis, pop culture historian and author of Part of a Complete Breakfast: Cereal Characters of the Baby Boom Era: Prior to the release of the Monster Cereals — from about 1960 to 1964 — the Universal Monsters pictures from the 1930s were huge once again because they had released their package of horror films to local TV stations across the country. During that time, you had all kinds of merchandise of the monsters like jigsaw puzzles, board games and model kits. Soon after, that morphed into a TV craze with shows like The Munsters and The Addams Family. 

Both of those shows were canceled in 1966 when the monster craze faded, so when the Monster Cereals debuted in 1971, they came a few years after it. 

Levine: Monsters may have been in the zeitgeist of the time, but they weren’t in my zeitgeist. I knew about Boris Karloff as Frankenstein and Bela Lugosi as Dracula, but I’d never watched The Munsters. I was just playing off two established movie characters that I knew about. 

In advertising today, teams work together for both art and copy, but back then at Dancer, copy ruled. Copywriters were above art directors. We came up with the concept and then you handed it off to an art director. So while I can take credit for coming up with their names and for writing those first commercials, I take no credit for what the characters looked like. 

Bill Tollis.

Devin Dion, Monster Cereals fan and co-founder of “Channeling Spirits” on YouTube: The Monster Cereals mascots were designed by the late George Karn — who famously designed the Trix Rabbit — and Bill Tollis, who was a frequent collaborator with animator Bill Melendez.

Bill Melendez, animator.

Patti Tollis, daughter of Bill Tollis, art director and animator at Dancer Fitzgerald Sample: My dad was an artist and animator at Dancer Fitzgerald Sample and he loved the Monster Cereals characters. Those were his characters, and he drew them all the time, even years and years after he retired. I was 13 or 14 when he began working on them, and I remember how excited he was. My father was very goofy, like me, and he used to tell jokes all the time. He was a very upbeat person. 

Later version of the Count Chocula cereal box.

COUNT CHOCULA
Levine: My initial idea was that they were scaredy-cat monsters. In one of those first commercials, they’re arguing over their cereals, and then a little cat walks by and scares them. They were a twist on the classic Universal Monsters and Count Chocula was obviously a play on Bela Lugosi’s Dracula. 

Count Chocula original animation cel.

Larry Kenney, voice actor of Count Chocula since 1978: I auditioned for the role of Count Chocula around 1978. When I auditioned, they didn’t want a new voice for Count Chocula, they wanted to get as close to the voice that Jim Dukas was doing for the first eight years. Jim was a great guy, but he was retiring, and that’s why they got a new voice. They told me that they wanted to maintain the same sound that Jim had, but his Lugosi impression was a little more growly than mine ended up being. In an early spot, they even asked me to pull back on the Lugosi I was doing. They wanted Count Chocula to be a little more friendly. 


FRANKEN BERRY
Hollis: Franken Berry was modeled after Boris Karloff, but his monster looked almost nothing like the monster from the film. His voice was also modeled on the actor, not the monster itself, who mostly just groaned. It’s interesting that people would think the monster should sound like Boris Karloff the actor, but obviously, it worked.

Robb Pruitt, voice actor of Franken Berry since 2009: I’m proud to be the voice of Franken Berry. It’s an honor. I got the part in 2009 from two guys named Pat Giles and Manny Galán at Saatchi & Saatchi Advertising [which acquired Dancer Fitzgerald Sample in the 1980s]. I’d done a lot of work with them as Chip the Cookie Crisp Wolf, and during a recording session one day, they sprung the question on me, “Can you do Franken Berry?” 

I grew up with that voice — which had been done by Bob McFadden until he died in 2000 — so I knew it well. I did it for one project, and then I was blown away when they told me I was the official voice some time later. 

Original Franken Berry animation cel.

I never met Bob McFadden, but he’s a hero of mine and his son is now one of my dearest friends. I always text him when I sign something for Franken Berry. Bob was a legend in the voiceover community — he did so many voices, and the way he said “strawberries” with that lilt was amazing. All I did was imitate him. When I do Franken Berry, I’m just honoring Bob McFadden.

It’s a great cereal too, even if it did turn my poop pink when I was a kid.

Dion: Yeah, Franken Berry did make headlines in 1972 for turning kids’ poop pink, they called it “Franken Berry Stool.” Once they found out about it, General Mills switched the dye they used in the cereal. 

John V. Payne, retired pediatrician and author of the 1972 study “Benign Red Pigmentation of Stool Resulting from Food Coloring in a New Breakfast Cereal — The Franken Berry Stool”: Back in 1972, I was a pediatrician in Baltimore. From what I remember, a child was brought in because they thought he was bleeding from the rectum. I’m sure he got all sorts of unnecessary tests and such before we figured out that it was just some harmless red food coloring in the cereal he was eating. I forget the name of the cereal — Frankincense or Frankenstein Stew, something like that — but it turned the boy’s stool red, and then I wrote a small entry on it in The Journal of American Academy of Pediatrics. 

THE SPOOKY 1970s
Pat Giles, creative director overseeing General Mills characters from 2004 to 2014: That first commercial for Monster Cereals is such a masterpiece in TV marketing. You’re in this store, and the box opens up, and it’s Count Chocula and then Franken Berry comes in! It was like a part of a show I wish I could watch! That style of animation too — by Bill Melendez of Peanuts fame — that was something really special.

Manny Galán, creative director overseeing General Mills characters from 2008 to 2014: In that first commercial, you can tell it’s Melendez because in it, you can see a child that looks suspiciously like a Peanuts character. 

Tollis: My dad and Mr. Melendez were best friends. My dad worked in New York at the advertising agency, and he’d draw up storyboards there. Then he’d fly out to California to do the commercials with Mr. Melendez. He was a very sweet man. He had this big handlebar mustache and he used to give me rides in his Jaguar — just a lovely, humble man. 

Giles: In the early 1970s, General Mills was playing with all kinds of weird tropes for cereal mascots, like Sir Grapefellow, a World War I pilot. They were trying out all different kinds of themes, and Count Chocula and Franken Berry just blew up out of the gate, which is why they soon added another cereal.


BOO BERRY
Roger Barr, founder of I-Mockery, video game designer and Boo Berry super-fan: After Chocula and Franken Berry were introduced, the line was successful so they wanted to add a third, blueberry-flavored Monster Cereal. Boo Berry was first test-marketed in 1972, and then went national in 1973. His voice was inspired by the actor Peter Lorre, who was in many crime and horror films. 

Kenney: Paul Frees, who was legendary as a voice actor, did Boo Berry first, and then Peter Waldren did him for a while. I got to work with Waldren, but I never met Paul Frees. I wish I had though. He was the voice of the Pillsbury Doughboy for years and the Haunted Mansion at Disneyland. He was also Mr. Magoo!

Chris Phillips, voice of Boo Berry beginning in 2009: Mascot characters were so great back then, you don’t really get that so much today. The voice I do for Boo Berry is essentially Peter Lorre, but I did go back and listen to the Paul Frees commercials. I was always a huge Paul Frees fan. 

Giles: I was totally fascinated by Boo Berry — I was obsessed with him. Who was he? What killed him? 

Hollis: Boo Berry was also covered in chains like Jacob Marley, but all those chains are a pretty good indication that, when he was alive, he wasn’t one of the good guys. Boo Berry must have a pretty dark background to be carrying all those chains in the afterlife. 

Galán: And, especially in that first commercial, those chains look like they start at the nipple!

Barr: Boo Berry is the only breakfast cereal mascot with nipple rings. 

Tollis: I don’t know too much about it, but I do know that my dad worked on both Boo Berry and Fruit Brute commercials.


FRUIT BRUTE
Frank Santopadre, Monster Cereals fan, Emmy-winning TV writer and co-host of Gilbert Gottfried’s Amazing Colossal Podcast: Being named Frank myself, Franken Berry has always been my favorite Monster Cereal and it’s turned into an obsession as I own a bunch of Franken Berry bobble heads, fridge magnets, shirts and cereal boxes. That being said, I do think Fruit Brute deserved more love.

Dion: Fruit Brute came in 1974 and it didn’t do as well as the first three. It was before my time, so I don’t know what its downfall was, but I wonder if part of it was the flavor. For the rest, you had the very distinct flavors of chocolate, strawberry and blueberry, but with Fruit Brute, it was just “fruit” with lime marshmallows. It only ran for eight years, but it was a wonder that it lasted as long as it did.

Hollis: I assume that Fruit Brute was a werewolf, but we never saw him change from one form to the other. Also, unlike the other characters, there was nothing really distinctive about the voice of Fruit Brute, and the voice of a character is very important to their success.

Barr: Fruit Brute does get some love from Quentin Tarantino fans because a box of Fruit Brute appears in both Pulp Fiction and Reservoir Dogs. Since then, some Fruit Brute boxes have gone for thousands of dollars on eBay. Some cereal box collectors have seriously deep pockets.

Galán: The 1970s had some really great prizes in the boxes. My favorite ones were these PVC snap-together race cars. I wish I still had them! 

Maybe the coolest thing from that time were these records that had five-minute little radio plays on them. They had this technology that allowed them to press a thin layer of plastic onto the actual cereal box, then you’d cut out the record and play it on your record player. They had “Count Chocula Goes to Hollywood” and “Monster Adventures in Outer Space.” My favorite, though, was “The Monsters Go Disco” because it was 1979 and disco was huge.

Kenney: I remember doing that one with Bob McFadden and Peter Waldren. We went into a music studio for that, and they had a full complement of musicians. 

EEEEK! IT’S THE 1980s!
Dion: The Monster Cereals stayed popular throughout the 1980s. Fruit Brute was gone by 1982, but the other three still did really well. 

Peter Bregman, art director and copywriter at Saatchi & Saatchi from 1997 to 1999: My favorite commercial from Monster Cereal history was in the late 1980s when they did a promotion with Universal. They had these commercials and cereal boxes that featured Boris Karloff with Franken Berry and Bela Lugosi with Count Chocula. That was really exciting as a monster fan. I heard they got in trouble for the Dracula box, though. 

Animation cel, 1980s.

Dion: In 1987, General Mills received complaints from Jewish customers because it looked like they put the Star of David around the neck of Bela Lugosi’s Dracula. This was particularly disrespectful because of an anti-Semetic legend about the “Jewish Blood Libel.” It’s all very complicated, but the basic idea was that Jews would steal the blood of non-Jews.

For General Mills, it was an accident, as Dracula’s necklace was actually a pendant with a jewel, but shrunken down on a cereal box, it did look like the Star of David. Anyway, once General Mills found out about this, they stopped production on the box and edited the box without the pendant. 

Giles: The 1980s saw a lot of changes to how the characters looked, but I liked a lot of the commercials from that time. The commercials had this sketchy, pencily, wiry, noodly style that was very expressionistic — they went for a dark tonality that was very surprising. That look was a product of the London animation house Uli Meyer Studios. Those guys also did the first commercial for Yummy Mummy.

FRUITY YUMMY MUMMY
David Charles Ebert, writer and director of “The Remaking of the Mash: A Monster Miracle” from 2021: At one point while I was working on the brand, I asked someone what the difference was between Fruit Brute and Yummy Mummy and I just never got an answer.

Dion: Fruity Yummy Mummy came out in 1988 and that one was just “fruit” flavored again, but this time with vanilla marshmallows. That sounds better than Fruit Brute, but it only lasted until 1992. 

Giles: I love both Yummy Mummy and Fruit Brute, but they’re like cousins. They’re welcome, but they’re not the core members.

Galán: I love Fruit Brute, and I like Yummy Mummy. I would get with Yummy Mummy, but I’d be thinking about Fruit Brute.

Kenney: By the 1990s, it seemed like there were more commercials for Count Chocula than for Franken Berry and Boo Berry. I don’t know why. 

Barr: During the 1990s, I went years without seeing Franken Berry and Boo Berry. It was all about Count Chocula. Even if they weren’t officially out of production, I swear they just stopped making them for a few years.

Lisa Connolly, producer on Monster Cereals commercials in 1980s and 1990s: Franken Berry and Boo Berry were pretty much phased out by this time, but there was still a lot of great work put into the Count Chocula commercials. I remember being at the Edison Hotel with a 30-piece orchestra for one of those commercials. It would never occur to people that all of this work would go into a commercial for a kid’s cereal, but it would take a good four months for a single commercial to get made. 

The 1990s were the last decade where they did these commercials, but tragically, many people didn’t appreciate the artwork that went into them. I remember that they would just throw away the animation cels, which is heartbreaking. Fortunately, I grabbed a bunch for myself. 

Giles: While the 1990s doesn’t have my favorite era of Count Chocula art, there was one notorious commercial that was especially bad. It featured a live-action Count Chocula by a guy wearing all these prosthetics. I think whoever made that one hated these characters. Fortunately, they only did one.

Connolly: I didn’t work on that one! Just want to make that clear. I think that commercial creeped a bunch of people out.

Dion: While the berry-flavored Monster Cereals were on the decline in the 1990s, General Mills did almost introduce a new Monster Cereal toward the end of the decade.

Bregman: As a kid, I grew up with the General Mills breakfast cereal characters and the Monster Cereals were my favorite because I was always into monsters. Lucky enough, my first job out of school was at Saatchi & Saatchi, who were handling all the General Mills characters.

At that time, around 1997, monster cereals were on the decline and General Mills was going to introduce a new mixed-berry Monster Cereal. I don’t know if that was going to be in conjunction with Boo Berry and Franken Berry, or if they were just going to combine those two into one cereal. Anyway, they wanted a new mixed berry-related character. I don’t know why, but a lot of people didn’t really want to do it. But I was all over it, so I volunteered and drew up some ideas. 

Count Chocula animation cel, 1990s.

I’m a huge fan of Universal Monsters, so I tried to draw from that era. I also thought it would be cool to introduce a female breakfast cereal mascot because, even today, there still isn’t one. General Mills probably just wanted a concept, but I went way overboard and gave them colored drawings of “Bride of Franken Berry” and “BerryPatchra,” a mummy. I also included a couple of male mascots, “Dr. JekyllBerry” and “Phantom-Berry.” The art was well-received, but they eventually nixed the plans for another cereal, which is one of the biggest disappointments of my career, to be honest. 

A MONSTROUS NEW MILLENIUM
Giles: 2000 was General Mills’ last big media buy on Monster Cereals. They couldn’t really quantify how much of a difference the ads were making either, so they stopped making the commercials altogether and, before long, the Monster Cereals went seasonal. 

Monster cereal busts by Karlee Morse,

Barr: They also switched to a corn-based cereal in the early 2000s; everyone is still pushing for them to return back to the oats. It could be nostalgia talking, but I think they were better back then. Regardless, I still think Boo Berry is the best-tasting cereal there is.

The early 2000s was a weird time for me in regards to Monster Cereals. On one hand, I got well-known as a Boo Berry fan by being on The Daily Show, where I was interviewed by Stephen Colbert and jokingly outed Franken Berry on national television. I was also on Unwrapped and VH1’s Totally Obsessed. On the other hand, it was really hard to find Monster Cereals at that time. Fortunately, things would get better eventually.

GILES & GALÁN
Galán: When Pat Giles and I were at Saatchi & Saatchi, we lived under a completely different sun than everyone else at the agency. Everyone else was there because they wanted to be in advertising, but we were there because Count Chocula was there. 

Giles: I started at Saatchi & Saatchi in 2004, and when I was hired, I was looking at the list of characters I was going to work on and I said, “You guys have the Monster Cereals!?” Unfortunately, I was told, “Don’t get your hopes up, there is zero funding for them.” So I just started drawing them in meetings over and over again in a style much more like what they looked like in the 1970s.

People kept telling me not to bother with the Monster Cereals, but I inked them up and made this style guide for them and started sending them to people at General Mills. Finally, it got to the right people, and they ended up being the big faces on the boxes starting in 2006.

After that, I kept wanting to do more and more with them, but didn’t have any luck. It was like this Sisyphean quest for me where I kept pushing these characters forward and no one seemed to care. Then I met Manny in 2008. 

Sketch of Franken Berry by Pat Giles.

Galán: Like Pat did, I had a background in animation before coming to Saatchi & Saatchi. In 2008 I was working for Nickelodeon and I really enjoyed it there, but I still took the interview to work on the General Mills characters. 

Then I met Pat, and on his desk, he had a Count Chocula bobblehead. One of the first things I asked him was, “How come General Mills hasn’t done a half-hour Halloween special with the monsters?” Pat froze, looked at me and blinked his eyes and said, “I love you. I want to marry you.” 

Giles: It was this amazing, bromance moment and really the whole basis of our friendship and partnership formed around the notion of, “Why aren’t you doing anything with Monster Cereals?”

Galán: I was first conscious of these cereals in the late 1970s, and I just fell in love with them. I still remember what the old cereal tasted like and what the old wagon-wheel cereal pieces looked like. I remember the marshmallow sweeties being cylindrical, and I remember how they’d emulsify in the milk and become this amazing mush. 

I was beyond excited to work on them, and like I said, Pat and I were kind of an oddity at the agency. Most marketers tend to see mascot characters as extensions of the logo or simply a brand element, but Pat and I saw them as characters and we saw huge potential for them. 

Giles: There was still no funding for these characters, so we didn’t really have permission to work on them. Instead, we just kind of took permission and did what we wanted. We made a promotional CD, “Spooky Sounds from Count Chocula’s Castle,” then we had a remix done of “The Monsters Go Disco” by Jeff Elmassian at Endless Noise.

Count Chocula style guide.

Galán: We played that thing on loop for about 48 hours. Our neighbors at Saatchi hated us, but we were obsessed with it. 

Giles: Another thing we did was create a style guide for the characters, which is a standard practice in animation. It ensures that everyone has a central, consistent look for the characters and the guide can be used for products. 

We wanted to position them as characters who can live off of a box and that you can wear on a T-shirt. We made the guide pro-bono because we wanted to prove our point, and from that style guide they ended up with licenses for NASCAR, Hot Wheels and Funko. 

The one thing we really wanted to do though — a Halloween special — never got off the ground. We played with the idea that they were horror actors who lived in North Hollywood and they couldn’t get work anymore, but Count Chocula was a drama queen who still thought he was a huge star. We wanted it to be like this Neil-Simon-esque play about these three old mascots, but under all that it would be a Halloween special about becoming relevant again. 

THE TERRIFYING 2010s
Galán: Beginning in 2010, the Monster Cereals went seasonal. General Mills found that, if they just released them in that four-month window in the fall, they would sell just as much, if not more, because people were ravenous for it by the time they showed up.

Barr: Halloween is the perfect time of year for them, so I actually think it was good for them to go seasonal, it makes them more special. 

In recent years, General Mills has done a lot of retro boxes, which has been really cool, but the biggest surprise came in 2013. That Halloween season, General Mills let me reveal the Monster Cereal boxes for the year, which was exciting because it was the first year ever where all five cereals were released at the same time. That was a hell of a year for Monster Cereals, I don’t know if they’ll ever top that. 

Dion: For that release of Fruit Brute [now spelled Frute Brute] and Yummy Mummy, they switched up the flavors. Fruit Brute was cherry-flavored while Yummy Mummy was an orange cream flavor. That Yummy Mummy cereal was delicious. I honestly think it’s the best of any Monster Cereal ever released. 

That was just a one-year promotion though. The next year they had famous comic book artists redesign the boxes for the three main cereals. They try to do something every season, which is really cool. 

Karlee Morse, Monster Cereals fan and Emmy-winning FX makeup artist: In 2020, General Mills approached me and said they wanted to celebrate Halloween differently this year, so I pitched a few ideas and we landed on me doing Monster Cereal busts for an Instagram giveaway. Their only instruction to me was, “Do whatever you want, but don’t make them scary,” so they gave me a lot of freedom, and I tried to capture the spirit of each character. 


FIFTY FRIGHTENING YEARS
Ebert: For the 50th anniversary of Monster Cereals, General Mills created a version of “Monster Mash” sung by their monsters. I got to do a behind-the-music style mockumentary where I styled the monsters after The Beatles — Chocula was the John Lennon, and Franken Berry was the Paul McCartney who actually wrote all the songs. We worked out these crazy backstories — it was a lot of fun. My kids never care about anything I do, but they were excited about that one. 

I also tried the new Monster Mash cereal, and it was surprisingly delicious. Wisely, they stayed away from chocolate, and the cereal itself is just Boo Berry and Franken Berry mixed together with marshmallows representing Count Chocula, Yummy Mummy and Fruit Brute.

Barr: It was smart for them to not actually mix all five cereals together. Back in 2013, when all five cereals were out there, I tried a real Monstar Mash with all five cereals. Let me tell you, it was not good. 

Concept art for undeveloped new monster cereal mascots.

Tollis: I love that new box art they did for Monster Mash! Over the years, the art has changed so much that it looked less and less like my dad’s characters. I think he’d be really happy with what they did with Monster Mash. I even made that image my Facebook background. 

These characters were near and dear to my dad’s heart. He loved them, and he would still draw them right up until he died in 2008. Even when he was getting older and, unfortunately, suffering from dementia, he would still draw these characters.

Galán: To be able to put your fingerprint on a piece of pop-culture history like the Monster Cereals was really something amazing. Even after Pat and I finished with the brand in 2014 and moved on to Hasbro, we were reaching out to General Mills to do anything with those characters, like doing a Kickstarter for Halloween decorations or something like that. Hell, I still want to make that Halloween special.

Levine: I’m not sure why these characters have managed to stand the test of time. I’d guess part of the reason is because they were based on already-established characters that were already timeless — that might help. I also think that people like the names and, to be honest, I think the names are pretty cute.

I will say that I still get a kick out of them. Once in a while, I’ll be watching TV and someone will mention Count Chocula and I love to hear it. Honestly, I hadn’t realized that it had been 50 years until just now and that’s so exciting! I’m so glad I’m still alive to see it.