Silver Screen Suppers on… Cooking with Vincent Price

Recipe Corner

As well being an accomplished actor and an art expert and lecturer, Vincent Price was also passionate about food. As his daughter Victoria says in her lectures on her dad, ‘He loved to eat’.

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Along with his second wife, Mary (Victoria’s mum), Vincent published the acclaimed gourmet tome, A Treasury of Great Recipes, in 1965, which brought together recipes collected from the kitchens of 35 American restaurants (including the Four Seasons, Galatoire’s and Locke-Ober) and eight European countries, plus several dozen of the Price’s own unpretentious favourites, including two for hot dogs. This glorious tome got a sumptuous reprint in 2015 by Dover Press.

ComeIn 1969, the couple also released their Come Into the Kitchen Cook Book, which was devoted to the heritage of American cuisine, from the early pioneer settlers to the Victorian era. This was reprinted many times, with different covers, as well as in a five-volume series which was retitled A National Treasury of Cookery.

Cooking Price Wise

In the six-part 1971 Thames TV series Cooking Price-Wise, Vincent invited viewers to ‘travel round the word using your cooker instead of a jet plane’, and shared his experiences of international cuisine, preparing such delicacies as Moroccan tajine, the American Ice Box Cake and Fish Fillets Noord Zee. These recipes and a host more were published in a paperback that is much sought-after today.

This page is dedicated to Vincent’s favourite recipes and is hosted by Jenny Hammerton, who runs the Silver Screen Suppers website. Just click on the recipe title, where you will be taken to the host page.

Vincent Price’s Bounty of Paradise Party: Sampling the delights from Vincent’s International Cooking Course LP
Cooking Price-Wise – Fish Fillets Noord Zee: Try Vincent’s Dutch delicacy


All around the world, people love eating and drinking like Vincent Price, here’s a round up of links to other blog posts that celebrate Vincent’s favourite recipes.

Treasury • An appreciation of Vincent’s food writing by Kimberly Lindbergs – In the Kitchen With Vincent Price http://moviemorlocks.com/2013/10/24/in-the-kitchen-with-vincent-price/ – includes the recipe for Souffle Pudding Pierre.

• Dr Bobb made Pineapple Nut Loaf and Poularde Pavillon (Chicken in Champagne Sauce) even crushing the mushrooms with a rolling pin as directed by Vincent – http://dbkitschen.blogspot.co.uk/2015/10/vincent-price-treasury-cookalong.html

A Slash and Dine Toast to Vincent Price includes the recipe and photographs of the Dark Mocha Cake made by Nicole and Megan – it looks delicious! http://www.brutalashell.com/2011/05/a-slash-dine-toast-to-vincent-price/

• Greg Swenson, author of the Recipes For Rebels James Dean cookbook wrote a great piece about Vincent’s love of Sardi’s restaurant and his post includes the recipe for Cheese Knots – http://www.recipes4rebels.com/?page_id=1031

Granny Pantries had a go at the Blueberry Muffins A La Postada and suggested adding a little vanilla to the recipe – http://granniepantries.blogspot.co.uk/2015/10/cooking-with-vincent-price.html

• Over at the Vincent Price Mania blog, two recipes were sampled. First, an all time top favourite in the Silver Screen Suppers Kitchen, Mexican Creamed Corn – https://vincentpricemania.wordpress.com/2015/10/29/the-treasury-cookalong-vincent-prices-mexican-creamed-corn/ Plus one I haven’t tried yet, Old Fashioned Bread Pudding – https://vincentpricemania.wordpress.com/2015/11/05/mary-and-vincent-prices-old-fashioned-bread-pudding/

• The lovely Annie at Kitchen Counter Culture turned to her battered and much loved Treasury for the Gateau Grand Marnier recipe – https://kitchencounterculture121.wordpress.com/2015/11/06/gat/

• Lauren from The Past On a Plate made Blueberry Muffins A La Postada and Ranch Eggs – what a lovely brunch! http://www.thepastonaplate.com/2015/11/brunch-with-vincent-price.html

• Miriam Figueras bravely tackled Souffle Au Grand Marnier with excellent results – http://cinemagratia.blogspot.co.uk/2015/11/vincent-price-treasury-cookalong.html

• Yinzerella from the superlative Dinner Is Served 1972 blog made Vincent Price’s Bloody Mary & Bookbinder’s Snapper Souphttps://dinnerisserved1972.com/2015/11/06/vincent-prices-bloody-mary-bookbinders-snapper-soup/

• Tracy of Tracy’s Vintage Corner made a delicious-looking Old Fashioned Bread Puddinghttps://tracysvintagecorner.files.wordpress.com/2015/10/20151023_153102-copy.jpg

• Super stylish blogger Ruth, from Mid-Century Menu made something I’ve wanted to try for ages, Crab Puffs – http://www.midcenturymenu.com/2015/11/crab-puffs-vincent-price-treasury-cookalong/

• In Canada, Lisa from Brain Meets Keys put together a spectacular brunch, trying out three recipes from the Treasury in one go! Blueberry Muffins a la Posada, Buckingham Eggs and Champignons Marie-Victoire http://www.brainmeetskeys.com/2015/11/vincent-pricetreasury-of-recipes50th.html

• Battenburg Belle took the Treasury all the way to France and made Caesar Salad, Sea Bream Biscay Style and Petits Pois a la Francaisehttp://www.battenburgbelle.com/another-day-another-cookalong/

• Taryn from Retro Food for Modern Times made Chicken in Champagne Sauce – http://retrofoodformoderntimes.com/2015/11/07/vincent-prices-chicken-in-champagne-sauce/ and Buckingham Eggs as a JAFFLE – http://retrofoodformoderntimes.com/2015/11/04/vincent-prices-buckingham-eggs-jaffle/


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• Nathalie Morris from the British Film Institute and yours truly demonstrate how to make Vincent Price Goulash

 


DISHES AND DRINKS FROM ADVERTISEMENTS FEATURING VINCENT’S RECOMMENDATIONS…

• Clara from Heritage Recipe Box rustled up a New Fashioned Cocktail https://heritagerecipebox.com/2015/11/01/nothing-scary-in-vincent-prices-cocktail/

 

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Cooking with Vincent Price Ale

Vincent Price Ale: Black CatJenny Hammerton at Silver Screen Suppers celebrates the launch of Vincent Price Ale and the BFI’s screening of the 1960s western The Jackals with a tasty classic from Vincent and Mary’s Price’s Come into the Kitchen Cookbook. 

When I heard there was a Vincent Price Ale my first thought was: “what can I cook with it?!” I went directly to The Treasury of Great Recipes, and then Cooking Price-Wise, and then the Come Into the Kitchen Cookbook to see in which of his recipes Vincent used the best of all cooking ingredients – beer!

A conversation with Vic Pratt, Curator of Fiction at the BFI got me to thinking about The Jackals. Have you got your tickets yet? It’s a very rare chance indeed to see this film on the big screen here in London, and what’s more, Vincent’s daughter Victoria will be there presenting a talk about her father after the screening. Here’s a link to the box office – it’s on Tuesday 20th September at the BFI Southbank. I am super excited.

Vic and I had a brainstorm about what Vincent’s character in the film would eat. The film is set in South Africa and Vincent plays a gold prospector. To us Brits, a gold prospector who wears a hat like this:

Vincent Price in The Jackals

is effectively a cowboy. So we thought Chilli? Beans? Sausages? I decided that a recipe from the Come Into the Kitchen Cookbook would be most appropriate as it’s a kind of look back into ye olden days of American cooking.

So there in the “Young Republic” section, I found a recipe for Beef Ragout. I think if Oupa Decker or his daughter Wilhemina made this, they would be more likely to call it beef stew. It’s a very solid, meaty, meaty, meaty dish which might not be to modern taste. I can definitely imagine it being scraped up from metal plates with metal spoons around a camp fire with great vigour though…

The Vincent Price Ale has only just been launched at FrightFest and I have a crate on order, so alas, I couldn’t use the “Black Cat” for this particular dish. But if I’d had some, I definitely would have. As soon as my delivery arrives I’ll be trying Vincent’s recipe for Carbonnade of Beef from Cooking Price-Wise. Oh yes!

Until then, here’s the Ragout recipe, with my suggestions for making it a little less “Wild West” and a little more foodie friendly.

Vincent Price's Beef Ragout

Beef Ragout from the Come Into the Kitchen Cookbook
by Mary and Vincent Price

4 to 4.5 pounds rump of beef, cut in 1-inch cubes
3/4 cup flour
2 to 3 tablespoons salad oil
1 cup hot water
7 ounces beer (about 1 cup) [200ml]
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon each parsley flakes and rosemary leaves
1/4 teaspoon each savory, marjoram, and basil
1 cup chopped carrots
1 cup chopped celery
1 strip lemon peel 3 inches by 1 inch
1 onion, peeled
8 to 10 whole cloves
2 tablespoons catsup [ketchup]

Coat the beef cubes in flour; brown in hot oil in a Dutch oven [casserole dish]. Pour in the water, beer, seasonings, carrots, celery, lemon and the onion studded with the cloves. Cover and cook gently 1 and 1/4 hours, stirring occasionally, or until the meat is tender. Remove the onion and stir in catsup. Correct the seasonings. You may add sliced mushrooms, artichoke bottoms boiled and quartered or hard-cooked [hard boiled] egg yolks.

Makes 6 servings.

I tried my best to take an appetising photo of the Ragout before I fiddled around with it, I think I failed.

 

Vincent Price's Beef Ragout

Here’s how I pimped it.

I browned the flour coated beef in a frying pan, then put that and all the other ingredients except the ketchup into my slow cooker and left it to do its thing overnight. The beef was really lovely and tender, but the flavours weren’t very pronounced and there wasn’t much liquid. As I was hoping for more of a stew, when I got home from work, I popped in a tin of tomatoes, a bit of homemade spicy barbecue sauce and lashings of Worcestershire sauce and black pepper to joosh it up. Yum.

As there was just me, myself and I, there are now two big portions of this are in my freezer and I am planning to use one for Lasagna and one for Shepherd’s Pie.

I will report back on the Carbonnade of Beef soon!

*** ORDER BLACK CAT ONLINE NOW FROM ALES BY MAIL***

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Vincent Price Ale to launch at Horror Channel FrightFest 2016

Vincent Price Ale - Black CatThe Vincent Price Legacy UK is proud to announce the release of the first officially licensed Vincent Price Ale in the UK which will be launched during Horror Channel FrightFest in London over the August Bank Holiday (25-29 Aug).

When he wasn’t hosting ghoulish parties in haunted houses, preserving maidens in wax, or filling his Theatre of Blood with the corpses of his critics, legendary horror film actor Vincent Price (1911-1993) liked nothing better than to sit back and imbibe a wicked brew – the darker the better, of course. Although hailing from the American mid-west, Vincent was a lifelong Anglophile, and that classic British combination of pie and ale were firm favourites of the Missouri-born actor, art expert, raconteur and epicurean.

In honour of the Master of Menace, the Vincent Price Legacy UK and Kentish ale brewers Hopdaemon have conjured up the first Vincent Price Ale (VPA), which we’ve called Black Cat – a name that’s a fitting tribute to Vincent’s frightful encounters with meddlesome moggies and possessed pussies in the cult classics Tales of Terror (1962) and Tomb of Ligeia (1965).

Hopdaemon

This specially-crafted VPA (which has a 4.6% alc vol) maybe wrapped in a dark cloak, but it tastes like a crisp Indian Pale Ale, which will certainly surprise your taste buds. Currently available only in 330ml bottles with a fantastic label designed by legendary British poster artist Graham Humphreys, Black Cat gets its launch at this year’s Horror Channel FrightFest where it has been especially invited to be one of the sponsors.

For information on how to order and stockists e-mail: info@hopdaemon.com

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Listen to Vincent Price’s The Book of Joe read by his daughter Victoria

The Book of Joe (1961)In the tradition of classic dog stories like Anna Quindlen’s Good Dog. Stay. and JR Ackerley’s My Dog Tulip, Vincent Price shared the heartwarming tale of his 14-year love affair with his mischievous yet endearing mutt Joe in the wonderful 1961 memoir, The Book of Joe: About a Dog and His Man, which is now out on audiobook, narrated by his daughter Victoria Price.

Check it out on audible.

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Sateh Babi | A touch of Indonesia from A Treasury of Great Recipes

In our ongoing test of tasty recipes from the cookbooks of Vincent Price, here’s a great summer BBQ treat, Sateh Babi (Skewered Pork), from the original Bali Restaurant in Amsterdam.

The BaliThe Bali restaurant in Amsterdam was famed for bring Indonesian cookery to the Netherlands, and this skewered pork recipe comes from that now closed establishment, and makes excellent use of the Javanese soy sauce ketjap benteng (although ketjap manis is a fine substitute). Best served with steamed rice and other rijsttafel (rice tables) dishes.

sateINGREDIENTS
Pork
Java soy sauce
Salt, pepper
Sugar
Cooking oil

METHOD
Cut: 1 pound lean tender pork into small cubes. Marinate the meat in: 1.3 cup Java soy sauce (ketjap benteng or ketjap manis) with 1 teaspoon salt, ¼ teaspoon pepper, and ½ tablespoon sugar for several hours, or overnight. The longer the better.

When ready to cook, thread the meat on short sticks, using about 4 cubes on each stick. Brush with cooking oil and broil 2/12 inches from heat for 20 minutes, turning frequently and basting with cooking oil.

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The Masters of Menace Vincent Price and Edgar Allan Poe rocking to a wild electro beat

Core Evening Edgar Poe FB Banner

On 21 May 2016, a live musical performance showcasing the velvet voice of Vincent Price was held at the historic King & Queen pub in Fitzrovia.

This collaboration between London-based band The Core and Peter Fuller, curator of the Vincent Price Legacy UK community project, took inspiration from the Master of Menace’s performances in his best-known 1960s Gothic chillers and Poe’s classic poem, The Conqueror Worm, to conceive of two ‘Poe-gressive’ compositions utilising sythns and Theremin.

Ahead of the group’s studio recording of these two compositions later in the summer, here are the live recordings of the ‘jam’ sessions.

Do feel free to share and if you’d like to hear us perform live again, then do let us know.

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Pork Cutlets Escorial | Eat like a Spanish king with this classic dish from A Treasury of Great Recipes

PorK Cutlets Escorial | A Treasury of Great RecipesOn one of the sunny days that hit London recently, I got the chance to dine al fresco in the back garden. It was the perfect time to dip into Vincent and Mary Price’s A Treasury of Great Recipes for inspiration as to what to do with a number of pork shoulder medallions – and there I found Pork Cutlets Escorial.

This dish is tremendous, as is the Escorial’, wrote Vincent about the pork cutlet recipe that he got from a chef at the Palace Hotel in Madrid, which is named after Philip II’s ‘gloomy old palace and monastery’ – just the sort of place that would suit our favourite Gothic horror star.

799px-VistaescorialThis dish is incredibly easy to make, and the fusion of olives, cream and Brown sauce was winner. I did, however, leave out the glacéed chestnut (aka Marrons glacés) as they were out of season.

The recipe also calls for Mustard Fruits, which originated in Cremona, Lombardy, Italy and are made from unripe fruit preserved in a syrup that has been combined with mustard oil. As I didn’t have any, I substituted it with some homemade chutney that I had lurking in the back of a cupboard and it worked a treat.

INGREDIENTS
Pork cutlets
Dijon mustard
Salt, pepper
Butter
Flour
Mustard fruits
Dry white wine
Cream brown sauce
Large stuffed olives
Glacéed chestnuts

PORK CUTLETS
1 Rub: 4 pork cutlets with 1 teaspoon Dijon mustard each, and sprinkle with a little salt and some ground pepper.
2 In a skillet heat: 2 tablespoons butter in it sauté the pork cutlets for 5 minutes on each side, or until brown. Reduce heat and cook slowly for 5 minutes. Transfer cutlets to warm dish and keep warm.

PorK Cutlets Escorial | A Treasury of Great Recipes

SAUCE
1 Discard all but 1-tablespoon drippings in pan.
2 Add to pan: 1-tablespoon flour and cook, stirring, for 1 minute.
3 Add: 1 cup dry white wine, bring to rapid boil and boil briskly, stirring constantly, for 2 minutes.
4 Stir in: ½ cup cream, 3 tablespoons brown sauce [I used HP Sauce], 8 large stuffed olives, finely chopped, and 4 glacéed chestnuts.
5 Return pork cutlets to sauce and simmer for 3 minutes.
6 In a small pan heat: 6 tablespoons finely chopped mustard fruits in their syrup.

PRESENTATION
Transfer cutlets to warm serving dish, cover with sauce and top each cutlets with a glacéed chestnut. Drain the chopped mustard fruits and sprinkle on top.

 

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Join us at The Film Fair @ Camden

Camden Film FairNow in its 31st year, the Film Fair @ Camden takes place on Saturday 25 June, starting 10am and ending around 4pm, and along with the many of film memorabilia stands, Vincent Price Legacy UK curator Peter Fuller will bringing along loads of signed posters, exclusive t-shirts, dvds and memorabilia for sale, while the event guests will be Carry On stars Alexandra Dane and Margaret Nolan (who also appeared in Witchfinder General). Do come on down and say hi.

Margaret Nolan_1

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Vincent Price: The Art of His Life | An American Southwest and Hollywood tour celebrates the legacy of the iconic actor

Vincent Price: The Art of His LifeEver wanted to follow in the footsteps of Vincent Price, actor, art lover and Renaissance man? Well, following the success of our London tour last year, Peter Fuller, who brought you last year’s London Legacy Tour, and Victoria Price invite you to join them for a two-part US adventure that will encompass Vincent’s passion for indigenous art and provide a spirit of adventure that’s at the core of the Prices’ philosophy to ‘Explore! Savor! Celebrate!’.

From New Mexico to Arizona and then from Hollywood to Malibu, you will experience the Art of Vincent’s Life with the people who knew him best: his daughter, Victoria and members of the Price family, who will be your guides as we explore native American pueblos, art and culture, which was something their dad was deeply passionate about; visit the Vincent Price Art Museum at the East Los Angeles College; tour his former Hollywood homes and favourite haunts, and be invited to an special remembrance service at the Price family’s much-loved beach.

Here’s a rundown of the itinerary, which has been split into two separate sessions. You can join us for both, either, or some of the Southern Californian and Santa Fe sessions. Whatever you decide, we can’t wait for you to join us on this truly amazing experience.


Vincent Price: The Art of His Life

THE SOUTHWEST ADVENTURE | NEW MEXICO TO ARIZONA
(Friday 4 November to Thursday 10 November)

FRIDAY: 4 NOVEMBER
As a warm-up to our tour, a welcome dinner will be held in Albuquerque for those who be joining us for the next six-days. You night’s stay in Albuquerque is included in the Southwest Adventure session.

SATURDAY: 5 NOVEMBER
Our tour kicks off proper with a day trip out to Chaco Culture National Historical Park, one of the one of the most cultural and historical areas in the US, and a UNESCO World Heritage Site. Leading us will be VB Price, who first visited the site 1960 while studying anthropology at the University of New Mexico, and who was so entranced by the place that he made it the basis of his 1998 book of prose, Chaco Trilogy. We will end the day with a dinner at the Range Café in Bernalillo, a classic diner, where Vincent, Barrett, and Victoria often ate together. After our dinner, we head off to Santa Fe.

Note: A list of recommended hotels in Santa Fe will be provided so that you can book your own three-night stay.

SUNDAY 6 NOVEMBER & MONDAY 7 NOVEMBER
In Santa Fe, a city famous for spirited creativity, Victoria will guide you through the city’s vibrant local arts and dining scene, escort you on day trips to some popular Northern New Mexico destinations, and deliver a special presentation on her dad’s life and enduring legacy alongside a special film screening at an independent movie theatre. We will also visit the Institute of American Indian Art, where Vincent’s early legacy endures.

Vincent Price: The Art of His Life

TUESDAY 8 NOVEMBER
We will set out on our big road trip through New Mexico and Arizona. Our first stop will be the historic Acoma Pueblo, one of the most beautiful Pueblos atop a mesa, and famous for its fine-line pottery. It was a great favorite of the Price family. We will stop for lunch at Gallup’s iconic El Rancho where we can follow in the footsteps of many of the stars from Hollywood’s Golden Years who traveled the iconic Route 66. We will then spend Election Night at the beautifully-restored La Posada in Winslow, Arizona, the last great railroad hotel designed by Mary Coulter and built in 1929 by the Santa Fe Railway for the Fred Harvey Company. During our two-night stay, you will have the chance to dine in the Turquoise Room, which was featured in A Treasury of Great Recipes.

Note: All ground transport and lodgings will be included in this portion of the Southwest Adventure session.

WEDNESDAY 9 NOVEMBER
We next take a full-day guided tour led by a Hopi guide, who will bring us to some of the most beautiful and private areas of the three mesas that comprise Hopi. A lunch at the Hopi Cultural Center will feature typical Hopi cuisine. We will end the day with a visit to a store featuring the work of the best contemporary Hopi kachina carvers, before returning to La Posada for one more night.

THURSDAY: 10 NOVEMBER
Our road trip continues through the gorgeous red-rock canyons of Sedona, with visits to some of its most famous Native American galleries, as well as a hike at one of the famous energy vortex rocks. Our Southwest Adventure ends in Phoenix, where you can set off home or onto Los Angeles for any or all of our second session events.

Note: Our Southwest Adventure includes 3 of the 6-nights accommodation in Albuquerque and Arizona; our welcome dinner in Albuquerque; all tours and special events; and ground transport from Santa Fe to Phoenix. You will arrange your own lodging in Santa Fe and Phoenix and purchase your own meals for the remainder of the trip. Air transportation is not included. A list of recommended hotels will be provided to help you book lodgings.

Vincent Price: The Art of His Life

THE HOLLYWOOD ADVENTURE | LOS ANGELES TO MALIBU
(Friday 11 November – 13 November)

FRIDAY 11 NOVEMBER
For the second part of our tour, we have designed three separate sessions, which will suit those who want to do other activities while staying in LA.

Our first event takes place at East Los Angeles community college art museum that bears Vincent’s name. Lunch will be provided, followed by a guided tour of the collection, which includes many of the pieces of art and sculpture that were donated by Vincent and his wife Mary. We will end the evening with a dinner and flamenco show at the historic El Cid (where Vincent also dined) on Sunset Blvd.

Note: We will provide a list of recommended hotels in Los Angeles to help you book your own lodging while staying the city.

SATURDAY 12 NOVEMBER
Have you ever wanted to take a peek as Vincent’s former homes and favourite haunts? Well, this half-day tour, personally led by Victoria, will do just that. Plus, we will get to savour LA’s famous food trucks to recreate the culinary adventures that Victoria and Vincent shared together.

In the evening, we head out to Fullerton, Orange County, to an infamous haunted restaurant, where a public screening and presentation will take place, hosted by Haunted Orange County. Please note, the ticket price for this public event is still to be decided.

SUNDAY 13 NOVEMBER
Heading out to Point Dume and Nicholas Beach in Malibu, where Vincent’s ashes were scattered out at sea, we shall join a special remembrance service and luncheon led by Victoria. This final day session also marks the end of our tour where we’ll say… Goodbye Again (the title of a play Vincent performed in the 1950s)… until Camp Vincent III (which is already in the works).

NOTE: The LA session includes all ground transportation, Friday lunch, and Friday and Saturday dinner. Air transportation and airport transfers are not included in this package.

Vincent Price: The Art of His Life

We hope this year’s tour will have something for everyone. Our Southwest Adventure is priced at US$1400, while our Los Angeles Adventure will be US$100-$200 per session. If you want to join us for the whole tour (which includes all the individual LA sessions), we shall be offering a special limited time discount price of US$1850 – a saving of US$150.

TO RESERVE YOUR SPOT, please click this link to pay a non-refundable deposit of US$100. Please note, the deadline has been extended to 1 July.

$100 Non-Refundable VIP Deposit to Vincent Price: The Art of His Life 2016

We have a limited number of spots available, and more interest than space. (If you do not end up being able to join us, then you will receive some great Camp Vincent merchandise, comprising two posters, one T-shirt, and a copy of the 2016 reprint of Come Into The Kitchen, due out in November). Payments can be made in three easy installments on August 1, September 1 and October 1.

Thank you for your interest in this amazing opportunity: Camp Vincent II: The Art of His Life. We know you will enjoy living like Vincent as you Explore, Savor, and Celebrate the American Southwest and Hollywood!

#livelikeVincent #exploresavorcelebrate #justsayyes #VincentPrice #LondonLegacyTour

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Celebrate Vincent Price’s 105th Birthday with these Limited Edition Collector’s T-shirts

Today marks Vincent Price’s 105th birthday and to celebrate we have two fantastic announcements. The second will follow shortly in a separate post, but first we have a special offer for you.

Grab one of our limited edition T-shirts this Bank Holiday weekend and you’ll get £5.00 off the normal price of £18. You can head to For Sale at the tope of this page or use the links below to make your purchase. However, if you are coming to one of our Theatre of Blood walks in July and want to save on postage, use the Contact/Mailing List link at the top of this page to reserve your purchase. This offer ends 12m’t Monday 30 May.

Featuring retro Glow-In-The-Dark green ink, our An Evening With Edgar Allan Poe T-shirt is based on the design from the original promo art used in Vincent’s 1970 TV special and comes in medium and large sizes.

Follow this link to make your purchase: http://www.vincentpricelegacy.uk/product/vincent-price-glow-in-the-dark-tee/

Created especially for the annual walking tours of the London locations used in the 1973 black comedy horror, Theatre of Blood, this classic black T-shirt features Vincent Price in his greatest role, the vengeful Shakespearean actor Edward Lionheart, and comes in medium and large sizes.

Follow this link to make your purchase: http://www.vincentpricelegacy.uk/product/vincent-price-theatre-of-blood-location-tours-t-shirt/

Now, let’s raise a toast to Vinnie!

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