Movie Night - That's My Jazz

Enjoy this award-winning documentary about passion, parenthood, & the pursuit of perfection. Then end the evening enjoying a romantic recipe together!

Before you get started, take steps to make the most of this in-home date night:


Treat date night at home with the same intentionality as a night out - this means putting away your phone, reducing distractions, and focusing on each other


Have kids? Give them an early dinner, put them to bed early, or give them an alternative activity such as a movie or game to keep them busy. Click here for some other ideas.


Be flexible! Date night at home might be different than your usual routine. Don’t let a few mishaps or small roadblocks get in the way of having a great time.

Now It’s Time to Get Your Date Night On​

Enjoy The Show

Cozy up together on the couch and enjoy this beautiful documentary short-film. In this film, we meet a Kansas City jazz great and a world-renowned pastry chef, and explore the bond between father and son and the choices we all make about priorities.

Wondering how the story of Milt Abel II and his father came to life? Enjoy this exclusive interview with the film’s director below.

Talk It Out

The connection between parents and children and the legacies they create leaves a lot to discuss. Click below to keep the conversation flowing!

Try Your Hand At Baking

End the night with a sweet treat! Wondering what that delicious looking cookie at the end of the film tastes like? Well now you can experience it yourself with Milt’s own unique recipe.

Milton A. Abel Jr.’s Chocolate Chip Cookies and Salted Honey Butter

- 2 1/2 cups packed all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 cup (2 sticks) unsalted butter, softened

- 1 3/4 cups packed dark brown sugar

- 2 large eggs

1 tablespoon vanilla bean paste

- 1 pound (16 ounces) chocolate chips

- Salted honey butter for spreading

In a large bowl, whisk together the flour, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until fluffy and well blended. Add the eggs and vanilla paste and mix until fully incorporated. Reduce the mixer speed to low, add the dry ingredients and mix until the dough just comes together. Add the chocolate chips and mix until they are just worked into the dough. Line a baking sheet with parchment paper. Divide the dough into 2-ounce portions and roll them into rounds with your hands. Put them in one layer on the prepared baking sheet and chill for 30 minutes.

After they are chilled, store them in the freezer in a zip-top bag if you’re not baking them in the next day or two. Meanwhile, position a rack in the middle of the oven and preheat the oven to 350 degrees on a convection setting. Line a second sheet with parchment paper, place 6 dough rounds on it and flatten them slightly, keeping about 2 inches of space around them on all sides. This distance is important for timing and texture – don’t be tempted to squeeze more in. Place the cookies in the oven and bake for 8 minutes, then rotate the sheet and bake for an additional 4 minutes, or until the cookies are golden brown around the edges and look like they are just set on the top. (In a conventional oven, bake 1 sheet of cookies at a time for best results. If you’re using a convection oven, you can bake two sheets at once.)

For softer cookies, remove the cookies from the oven and allow them to finish cooking on the hot baking sheet while you set up the next batch on a fresh sheet. They will be loose at first, but give them time, they’ll set up. If you like a slightly crisper edge to your cookies, bake them for 1 additional minute after rotation, but still let them carry-over cook on the sheet. Makes about 24 cookies.

Salted Honey Butter

- 1 cup (2 sticks) unsalted butter, at room temp

- 1/2 cup honey

- 1/2 teaspoon salt

Place all the ingredients in a large bowl and beat with a stiff rubber spatula until light and slightly whipped. To get it really light and fluffy, you could use a stand mixer fitted with a paddle attachment. Makes about 2 cups.”

— From a cookbook and collection of recipes by Action Bronson

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