Michelin Stars II - Nordic by Nature will feature at the Culinary Zinema: Film and Gastronomy section at the 69th edition of the San Sebastian International Film Festival. Nordic By Nature is a culinary documentary filmed over an 18 month period that follows the endearing and brutal destiny and everyday life of the Faroe Islands and its culinary pearl KOKS, helmed by chef … [Read more...]
When tomatoes met Wagner premieres at Berlinale
The humorous and uplifting story of two ingenious Greek cousins and five village women, who tackle the world market with their homegrown tomatoes, premieres at the prestigious Berlin International Film Festival (7-17 February 2019). The quirky and inspiring tale of how a village used organic farming to overcome the Greek financial crisis, screens at the Berlinale’s popular … [Read more...]
‘Jeremiah Tower had to let go for the documentary to work’- Lydia Tenaglia (film director)
Jeremiah Tower’s impact on the gastronomic world, particularly in the United States has been huge for those in the know. But for many, he was just a forgotten figure and most people interested in the food scene today would probably never have heard of the name before. This is because until 2014 he was mostly forgotten because he was on what many viewed as a self-imposed … [Read more...]
Jeremiah Tower: This was the match that started the fire of new American cuisine
Food lovers are in for a treat as Jeremiah Tower: The Last Magnificent, a documentary film depicting the remarkable life of Jeremiah Tower, one of the most controversial and influential figures in the history of American gastronomy is released in the United States in New York and Los Angeles on 21 April. Tower began his career at the renowned Chez Panisse in Berkeley in … [Read more...]
Alain Passard: My garden saved my life – (Chef’s Table review)
Alain Passard is considered to be an idol by many chefs. Three Michelin star chef of restaurant Arpège in Paris, France, he is mainly known for inventing the vegetable to table movement removing meat from his restaurant and serving a cuisine that is mainly focused on seasonal vegetables. Passard has been working with a mainly vegetarian menu at his restaurant since 2001. … [Read more...]
