BLADE RUNNER 2049 “I can only make so many.” – Niander Wallace SPRING ROLLS

INGREDIENTS • 1/2 lb. shrimp Dipping Sauce: • 1/2 lb. pork tenderloin • 2 tbsp. oil • Green leaf lettuce • 2 tbsp. minced garlic • Mint & cilantro leaves • 8 tbsp. hoisin sauce • Chives • 2-3 tbsp. smooth peanut butter • Carrot cut into very thin batons • 1 cup water • Rice paper — banh trang • Sriracha • Rice vermicelli — the starchless variety • Peanuts • 1 tsp salt • 1 tsp sugar

TECHNICOLOR | MPC FILM INSTRUCTIONS • Cook pork in water, salt and sugar until no longer pink in center. Remove from water and allow to cool completely. • Clean and cook shrimp in boiling salt water. Remove shells and any remaining veins. Split in half along body and slice pork very thinly. Boil water for noodles. • Cook noodles for 8 mins plunge into cold water to stop the cooking. Drain and set aside. • Wash vegetables and spin dry. • Put warm water in a plate and dip rice paper. Approx. 5-10 seconds. Removed slightly before desired softness so you can handle it. Layer ingredients starting with lettuce and mint leaves and ending with shrimp and carrot batons. Tuck sides in and roll tightly.

Dipping Sauce: • Cook minced garlic until fragrant. Add remaining ingredients and bring to boil. Remove from heat and garnish with chopped peanuts and cilantro.

BLADE RUNNER 2049 “Things were simpler then.” – Agent K DECKARD’S FAVORITE SPICY THAI NOODLES

INGREDIENTS • 1 lb. rice noodles • 1/2 cup low sodium soy sauce • 2 tbsp. olive oil • 1 tsp sriracha (or to taste) • 2 eggs lightly beaten • 2 inches fresh ginger grated • 1/2 tbsp. crushed red pepper flakes • Cilantro • 1 zucchini, sliced into half moons • 4 green onions • 8 ounces mushrooms chopped • 1/4 cup peanuts chopped • 3 garlic cloves minced • 2 tbsp. brown sugar


TECHNICOLOR | MPC FILM • Bring salted water to a boil in large pot. Add linguine and cook to al dente. Plunge noodles in cold water to stop cooking, drain and set aside. • In medium bowl, whisk brown sugar, soy sauce, sriracha and ginger. Set aside. • In sauté pan, heat 1 tbsp. of oil and cook beaten eggs and red pepper flakes, stirring to scramble. Once cooked, set aside with pasta. • Return pan to stove and heat remaining 1 tbsp. of oil over medium heat. Add zucchini, mushrooms and garlic. Sauté 5-6 minutes until vegetables are cooked. • Turn heat down to low, add pasta and eggs and then pour sauce mixture over the top. Toss with wooden spoon to evenly coat pasta and vegetables. Garnish with peanuts green onion and cilantro. Serve warm or cold.

BLADE RUNNER 2049 “The key to the future is finally unearthed.”– Niander Wallace EGG DROP SOUP

INGREDIENTS • 4 cups chicken stock • 2 egg whites • 2 tbsp. cornstarch • 1/2 tsp. toasted sesame oil • 1/2 tbsp. ground ginger • Green onions sliced thin plus extra for • 1 tbsp. garlic powder garnish • 2 large eggs • Salt & pepper

INSTRUCTIONS • Whisk together stock and cornstarch at

TECHNICOLOR | MPC FILM room temperature. Add ginger and garlic powder and heat over medium low heat until boiling. Be sure to stir constantly to keep from clumping and burning. • Whisk eggs together in small measuring cup. Using fork to stir broth, slowly pour whisked eggs into boiling stock using fork to create egg ribbons. • Turn off heat. Stir in sesame oil and green onions. Season with salt and pepper and garnish with more green onion.

BLADE RUNNER 2049 “I always told you, you were special.” – Joi


INGREDIENTS • 2 1/2 lbs. chicken wings • 1/3 cup hoisin sauce • 1 tbsp. vegetable oil • 1/4 cup blackberry jam • 1 tbsp. Chinese 5 spice • Green onion • Salt & pepper • Sesame seeds • Cayenne pepper TECHNICOLOR | MPC FILM INSTRUCTIONS • Preheat oven to 400 degrees. Rinse wings and pat dry. Transfer to bowl and toss with oil and spice blend. • Place baking tray on a foiled lined baking sheet and lay wings on the tray-spacing so that they do not touch. • Bake, rotating pan half-way through, until fully cooked. 45 to 50 mins. Remove from oven and transfer to large bowl. • Whisk together hoisin and jam in a saucepan over medium low heat until warm. Place cooked wings in a large bowl and drizzle with sauce-tossing until they are well coated. Garnish with green onions and sesame seeds.

BLADE RUNNER 2049 “I used to do your job and I was good at it.” – Deckard DECKARD’S CLASSIC WHISKEY SOUR

INGREDIENTS • 1 large egg white • 6 oz. whiskey • 6 oz. lemon juice • 4 oz. simple syrup • 4 luxardo cherries

TECHNICOLOR | MPC FILM INSTRUCTIONS • In a cocktail shaker with ice, add egg white and vigorously shake to aerate the whites. • Add whiskey, lemon juice and syrup and shake again. • Strain into 4 rocks glasses filled with ice cubes and garnish with lemon strip and a cherry.

BLADE RUNNER 2049 “This breaks the world.” – Lieutenant Joshi


INGREDIENTS • 1-1/2 oz. vodka • 1-1/2 oz. lychee liqueur or syrup • Dash of lime juice • Pitted lychee for garnish TECHNICOLOR | MPC FILM INSTRUCTIONS • Pour ingredients into a cocktail shaker filled with crushed ice. Shake well and strain into chilled martini glass. • Garnish with lychee fruit.


INGREDIENTS • 1 cup pear juice • 1-inch piece of ginger, peeled and cut • 1 tsp lemon juice into coins • 3/4cup honey • Small grating of fresh nutmeg • 1/2 cup sugar • Ice • 1 spring fresh rosemary • Soda water


TECHNICOLOR | MPC FILM • Combine pear juice, lemon juice, honey, sugar, rosemary, ginger and nutmeg in saucepan over medium heat. Bring to a boil and simmer on low for 5 minutes, stirring to dissolve sugar. • Remove from heat and let stand 30 mins. Strain through fine mesh sieve. Cool syrup completely. • Fill 8-ounce glass with ice cubes. Add 3 tbsp. syrup and fill with soda water. Add more syrup for stronger flavor.


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BLADE RUNNER 2049 Food and Drink Recipes by Kristen Morris, Technicolor Marketing Team