Hungry for Harry Potter? The Alamo Drafthouse presents a special feast of mouth-watering, magical entrées for moviegoers heading to their cinemas to watch Harry Potter and the Deathly Hallows: Part 2. Even if you don't live near a Drafthouse theater, you can still feast your eyes on what Executive Chef John Bullington has concocted in this exclusive gallery. Here, Bullington provides his inspirations for each dish, keeping the theme of objects important to the film.

We start with one of the Deathly Hallows, the Elder Wand. It is an English Ale-battered asparagus spear wrapped in smoked salmon and elderberry garlic jam.

For the second entrée, a pasty is offered which is traditionally a pie crust filled with savory ingredients and baked like a dumpling or empanada. Rather than put potatoes, found in most pasties, inside the filling we made the pastry for it out of potato. The filling evokes the woods, consisting of roasted fresh local hens, wild mushrooms and herbs. It is served with a green tomato, cherry chutney.

The third dish is Amortentia (not pictured) which is the most intense love potion wizards know. It is a simple cool puree of English Cucumber with crispy bacon and fresh herbs.

Many of the meals prepared in Harry Potter are over the top, fantastical events with heaps of food. This is inspired by the cloak of invisibility from the film as things aren’t quite what they seem as the ingredients are hidden from sight by a pastry and only revealed once you remove it. The entrée is a slight twist on Beef Wellington with seared N.Y. strip topped with Stilton and shaved shallot wrapped in pastry and roasted to a nice golden crust.

Dessert for the film is a simple goofy pun, which we tend to love. It is a sweet blackberry/buttermilk scone with lime marmalade and clotted cream. The scones are baked quickly and to order while traditional clotted cream is slowly reduced overnight resulting in a thick caramel like cream.

This entrée is only available on the Harry Potter Marathon Menu, a special offering of a la carte dishes exclusive to the eight film marathon screenings. The Potter Marathon Specials are all old favorites brought back from our past Potter menus. The summer pudding is a classic dessert, perfect for the summer as buttery bread is stuffed with the summer’s finest berries and transformed into a sweet stuffed cake.

Also part of the Harry Potter Marathon Menu, we represent the most prolific cook of the series, Mrs. Weasley, with a soup full of onions, topped with garlic chives, and toasted bread topped with a chive-laced English Cheddar.

The Harry Potter Specials Menu features a la carte dishes for the run of the film, including a seared trout salad. My ancestors came from England and when visiting there many years ago I stumbled upon Bullington Manor in the small town of Bullington. Through the estate ran a gold medal trout stream, so trout is often something I think of when creating British recipes. It is served with a spicy Colman’s Mustard thyme dressing, teardrop tomatoes, rashers of bacon and blackberries. It has simple yet distinct flavors which come together quite nicely.

Introducing...John Bullington, the Alamo Drafthouse's Executive Chef. His Harry Potter themed menu keeps the British essence of the films and offers all sorts of ingredients and cooking styles found in Great Britain.