With renowned wine importer Martine Saunier as our guide, we get a rare glimpse behind the scenes into the real Champagne through six houses, from small independent makers to the illustrious houses of Gosset and Bollinger.
The Most Unknown is an epic documentary film that sends nine scientists to extraordinary parts of the world to uncover unexpected answers to some of humanity's biggest questions. How did ... See full summary »
Jennifer L. Macalady,
Rachel L. Smith
THE CITY DARK is a feature documentary about the loss of night. After moving to NYC from rural Maine, filmmaker Ian Cheney asks a simple question - do we need the stars? - taking him from ... See full summary »
Documentary about the fine and rare wine auction market centering around a counterfeiter who befriended the rich and powerful and sold millions of dollars of fraudulent wine through the top auction houses.
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from ... See full summary »
The Search for General Tso is an engaging chronicle of cultural assimilation told "with the verve of a good detective story" by writer-director Ian Cheney and producers Amanda Murray and Jennifer 8. Lee and based on a ubiquitous restaurant menu item adapted to Americans' palate. (A recipe is included on the film's website.) Shown during the recent Sedona International Film Festival, at other film festivals around the country, and available for viewing through the link above, this popular, humor-laced documentary also traces the history of the real General Tso, a fearsome warrior from the late 19th Century.
The dish was inspired by President Nixon's historic visit to China in 1972 and was introduced at the venerable Shun Lee Palace, near Lincoln Center in New York City. But the dish's history predates its American introduction. Its originator was a Hunan chef named Peng Chang-kuei, who fled Communist China and settled in Taipei, Taiwan. He created General Tso's chicken in 1955 for Chiang Kai-shek.
Now 90 years old, Chef Peng frowns when shown a picture of the dish, noting he would never use scallions or decorate the plate with broccoli! To achieve a sweet-and-sour taste, the American version adds sugar—another touch unheard of in traditional Chinese cooking.
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