Last night, my local Alamo Drafthouse hosted a Dr. Phibes Feast, with an appearance by Vincent Price’s daughter Victoria and a five-course dinner prepared from recipes out of the 50th anniversary edition of Vincent and Mary Price’s cookbook A Treasury of Great Recipes. From the moment I learned of the event, I knew I’d have to be there. After all, if you created a Venn diagram consisting of Food and the Fantastic, for me those two circles would surely come close to a complete overlap.

Check out the announced menu above, lacking only the alcoholic pairings accompanying each course, which as those who know me already know, I eschewed.

Before the film, feasting, or Q&A began, we were advised those who wished could come forward to meet, greet, and get books signed by Victoria Price. I was, as I am so often, the first in line.

Once all the autographing was done, Andy Gyurisin, who was acting as MC for the night, called the whole audience forward for a group photo with our celebrity guest. Being 6’4″—the same height as was Vincent Price, BTW—I often end up in the back row of such clumpings so as not to block others. But since Gyurisin said some of us should kneel in front to make room for all in the picture, that’s just what I did, makes me much easier to find. (I think.)

As Price began her talk, the first course came out—”Savory onion soup served with a Parmesan crostini and garnished with fresh herbs.” (Unfortunately, I can’t speak to the history of these dishes, as there were no extra copies of the cookbook available for anyone who hadn’t ordered it prior to the day.)

In addition to being entertaining, the talk was remarkably—and surprisingly— uplifting. Victoria Price’s father (seen staring down at her below) believed in living life to its fullest. Two quotes of his shared with us were “If you’re always curious, you’ll never be bored” and “When you limit your interests, you limit your life.” He was never too busy for art or music. He loved to play opera loud, and was always ready to eat—in one picture which popped up on the screen, two plastic forks were visible in his shirt pocket, kept there so he’d be prepared to spear whatever tasty bite happened to come within reach.

The courses continued through her talk. Chicken salad and Dutch-style asparagus (described on the menu as “Chicken salad with crisp celery and Granny Smith apples, served with steamed asparagus with thinly cloced ham and mashed hardboiled egg”) was followed by …

… Croque-monsieur (“Fancy grilled ham and cheese, made with a Maytag Blue and Gruyere cheeses”), and then …

… Frankfurter with Boston baked beans (“Stuffed tender belly hot dog wrapped in bacon on a bakery fresh bun, served with Boston baked beans”).

The dessert course of Pot de crème chocolat will have to be left to your imagination, as it was served after the talk and Q&A were over and the lights were down … and you know how tough Alamo is on anyone who might decide to use an electronic device once a screening begins.

And as for that screening … I’d never seen The Abominable Dr. Phibes before on the big screen with an audience, and doing so, especially after hearing Victoria Price speak of her father’s joy for living, made the experience itself an expression of that joy. Those who couldn’t be there should check out her site Explore Savor Celebrate to perhaps be infected with a little bit of that joy themselves.

Thanks for inviting us all for dinner and a movie, Ms. Price!