14 items from 2011
Chef Anita Lo has made quite a name for herself since she decided to treat her French language BA from Columbia as a prerequisite for becoming a classically trained French chef. Since then, she’s used that foundation as a springboard to include a wide variety of the world’s cuisines in her “Contemporary American” (read: exactingly tasty fusion) oeuvre. Lo has been featured on Top Chef Masters, Iron Chef America, The Martha Stewart Show, and was also named one of The Best New Chefs in America by Food and Wine in 2001.
Anita’s Greenwich Village restaurant, Annisa, means “women” in Arabic. The restaurant website describes the menu as made up of “flavors inspired by her Asian roots, her travels, and seasonal influences with her classic French technique,” and the wine list primarily contains wines made by female vintners or from women-owned vineyards.
In her new, lushly photographed cookbook, Cooking without Borders, »
- Candace Walsh
Need to get your "free" on? The Whole Foods Sunset Supper Cinema tonight features Hook at the Lamar location. On Wednesday, Cine Las Americas presents Rosa blanca (White Rose) plays at the MacC as part of its free "Literature in Mexican Cinema" series. Plus, you can find free screenings during the week as part at various Austin Public Library locations.
You have one more chance to catch Austin Chronicle cover-story filmmaker Heather Courtney's Where Soldiers Come From (Jette's review), on Saturday at the Alamo Drafthouse Ritz. If you haven't already seen it, it's another outstanding locally made film we can't recommend enough.
Cine Las Americas also presents Octubre at the Alamo Village on Sunday. While this movie isn't free, it did win the 2010 Un Certain Regard Jury Prize at Cannes. Check the Alamo website for more.
Movies We've Seen:
El Bulli: Cooking in Progress (pictured above) -- A documentary »
- Jenn Brown
Opening with a headshot of chef Ferran Adrià sampling a luminescent fish popsicle in the dark, El Bulli: Cooking in Progress immediately lets you know this isn't just another food documentary. The movie returns to Austin after screening at SXSW this year for a run at Violet Crown Cinema.
A pioneer in the molecular gastronomy movement, Adrià is a controversial chef whose legend is based on the extreme re-imagining and deconstruction of food both common and exotic, and whose restaurant was considered the best in the world. While some dishes are as visually sensual as a Georgia O'Keefe painting, some are more remiscent of an Edward Weston photograph, transcending the commonplace. What looks like a peanut in the shell may actually be completely edible, with a salty "shell" enveloping a liquid peanut, or a mojito cocktail contained within sugarcane.
At the beginning of the film, Adrià and his staff are »
- Jenn Brown
Trailers are an under-appreciated art form insofar that many times they’re seen as vehicles for showing footage, explaining films away, or showing their hand about what moviegoers can expect. Foreign, domestic, independent, big budget: I celebrate all levels of trailers and hopefully this column will satisfactorily give you a baseline of what beta wave I’m operating on, because what better way to hone your skills as a thoughtful moviegoer than by deconstructing these little pieces of advertising? Some of the best authors will tell you that writing a short story is a lot harder than writing a long one, that you have to weigh every sentence. What better medium to see how this theory plays itself out beyond that than with movie trailers? Where Soldiers Come From Trailer Documentary filmmaker Heather Courtney looks to have made a movie that keeps the embers of war stoked in our collective consciousness. »
- Christopher Stipp
Ferran Adrià today closes his award-winning restaurant El Bulli. Are we coming to the end of our love affair with liquid nitrogen and molecular gastronomy?
Ferran Adrià is not closing El Bulli, the world's (ex-) best restaurant, tonight, he is simply "changing, moving on … improving", a process that involves, erm, closing it. It will reopen as a "creativity centre" in 2014. He announced this decision two years ago, the reason given being that it loses half a million euros a year. Insiders counter that it was a kind of loss-leader, the high concept of the place cross-fertilising other ventures. Or, as Joe Warwick, co-founder of The World's 50 Best Restaurants by Restaurant Magazine, put it: "He has so many commercial endorsements coming out of his arse, I can't believe he's short of money." He meant it in a nice way.
There was a second reason given, though, which was the weight of »
- Zoe Williams
Nestled in a picturesque spot along a bay on Catalonia’s Costa Brava in Spain, the three-star Michelin restaurant El Bulli is home to Ferran Adrià, considered by many colleagues and foodies to be the world’s most innovative chef. He’s a culinary avant-gardist who’s strongly associated with molecular gastronomy, an emerging field that fuses cooking with the rigors of scientific experimentation, bringing tools into play like liquid nitrogen, thermal immersion circulators, and syringes. Those lucky enough to eat at El Bulli are treated to a three-hour, 30-plus-course tasting menu that Adrià and his staff fill with bold »
Alive Mind Cinema Eduard Xatruch, Oriol Castro and Ferran Adrià in ‘El Bulli’
There’s a lot of roasting, searing and skewering going on in theaters these days, and it’s not just critics taking potshots at “Zookeeper.”
Over the last few months, a slew of new food documentaries has been cooking up savory thrills for hungry audiences: in theaters, on TV and within the film-festival circuit. We’re not talking “Top Chef” quickfire quickies here. There are profiles of »
- Alexis L. Loinaz
Say El Bulli and those in the culinary know may conjure up images of "molecular gastronomy," impossible reservations and a foodie paradise. Situated in an idyllic cove along Catalan, Spain's Costa Brava region, El Bulli boasts three Michelin stars and was named top restaurant in the world by "S. Pellegrino World's 50 Best Restaurants" from 2007 - 2009. Its head chef, Ferran Adrià, is the tour de force behind El »
Forget molecular gastronomy and the haute cuisine style which has turned the world's most famous chefs into wild scientists. A new style of cooking is heating up as home chefs and the pros looked to the distant past for inspiration.
Avant-garde cooking is having a very good year. The cooking style was recently canonized in Nathan Myhrvold's lavishly photographed, six-volume tome Modernist Cuisine: The Art and Science of Cooking. High priests of haute cooking, Ferran Adrià and Wylie Dufresne, best known for bringing laboratory techniques to the plate, traded in their whites for tweed and stepped into the classroom at Harvard. And on the Syfy channel, Top Chef alum Marcel Vigneron puts molecular gastronomy on display in Marcel's Quantum Kitchen.
Related story on The Daily Beast: Summer's Hottest New Restaurants
But there's another movement afoot in lay cooking circles, one that's looking backward rather than forward. Home cooks are finding inspiration in the past, »
- Claire Saffitz
Alive Mind Cinema will be releasing El Bulli: Cooking In Progress, the definitive documentary about Ferran Adrià and the boundless culinary creativity and uncompromising methodology he orchestrates at his gastronomical mecca: El Bulli. The film will open at New York.s Film Forum on July 27th, followed by a nationwide release to select cities.
El Bulli, the three-star Michelin restaurant located outside Barcelona in the Catalan province of Girona, has received the S. Pellegrino World.s 50 Best Restaurants Award five times in the last decade, and in 2010 Ferran Adrià was named the Chef of the Decade by the same organization. Adrià is deemed a brilliant innovator, the father of molecular gastronomy, and sometimes a crazy chef. Each year for six months he and his staff sequester themselves to concentrate on creating and testing the new culinary wonders that will become their next 30-course menu. (The restaurant accommodates only 50 for dinner, »
- Melissa Howland
Tech tycoon-turned-chef Nathan Myhrvold worked for over three years to serve up an addicting 2,438-page manifesto on the art and science of what we eat.
For a wunderkind who began his career as a research assistant to Stephen Hawking, went on to become chief technology officer for Bill Gates at Microsoft, and now leads an invention brain trust, producing a cookbook might suggest, well, a half-baked anticlimax. Or would, if the work in question could by any plausible definition be called a mere cookbook.
Related story on The Daily Beast: 4 Autumnal Desserts
There can be little fear of that for Nathan Myhrvold's much-anticipated Modernist Cuisine: The Art and Science of Cooking, which goes on sale March 7. In size alone, the six-volume set defies categorization, weighing in at 43 pounds (not counting a five-pound custom-made acrylic case). Then there's the outsize price tag: $650. (Online retailers Amazon and Barnes & Noble are advertising a »
- Katrina Heron
Readers of Sound On Sight can be sure that we will indeed be covering the SXSW Film Festival once again. As previously reported, Duncan Jones’ latest film Source Code is opening the festival and there will also be premieres for the documentary Conan O’Brien Can’t Stop, Greg Mottola’s Paul, and Jodie Foster’s The Beaver. Now the full line-up has been announced it is incredible.
Hit the jump to check out the line-up, and be sure to visit our site during the event.
The 2011 SXSW Film Festival runs from March 11 – 19th in Austin, Texas.
SXSW Film Announces 2011 Features Lineup
Austin, Texas – February 2, 2011 – The South by Southwest (SXSW) Film Conference and Festival is thrilled to announce the features lineup for this year’s Festival, March 11 – 19, 2011 in Austin, Texas. The 2011 lineup continues the SXSW tradition of tapping into the cultural zeitgeist, highlighting emerging talent and breakthrough performances and supporting first-time filmmakers. »
The South by Southwest Film Festival (SXSW) just announced their entire 2011 feature film lineup, and there’s isn’t a lot of note, with regards to this blog’s focus.
Titles you should be aware of – all of which we’ve previously profiled on Shadow And Act – include, Victoria Mahoney’s feature film debut, Yelling To The Sky (which will actually make its world debut at the Berlin Film Festival later this month); plus Blacktino, the first feature film from writer/director Aaron Burns, a self-described “blacktino nerd from Austin, Texas,” who got his start at Robert Rodriguez’s Troublemaker Studios doing visual effects; Benda Bilili, a documentary about a band of homeless, disabled Congolese; and last, but not least, Being Elmo: A Puppeteer’s Journey, a documentary about the black man that happens to be the man behind the puppet (which also played at Sundance).
There might be »
The South by Southwest Film Festival has announced their features lineup for the 2011’s Festival, which will take place March 11th to the 19th in Austin Texas. Read the full press release after the jump. SXSW Film Announces 2011 Features Lineup Austin, Texas – February 2, 2011 – The South by Southwest (SXSW) Film Conference and Festival is thrilled to announce the features lineup for this year’s Festival, March 11 – 19, 2011 in Austin, Texas. The 2011 lineup continues the SXSW tradition of tapping into the cultural zeitgeist, highlighting emerging talent and breakthrough performances and supporting first-time filmmakers. The Midnighters and SXFantastic feature sections, along with the short film program, will be announced next week. “This is the most exciting moment for us. After a fantastic festival of discovery in 2010, we can finally unveil the line up for this year’s event,” says Film Conference and Festival Producer Janet Pierson. “SXSW prides itself on taking chances, sifting for »
- Peter Sciretta
14 items from 2011
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