The 22nd Sonoma International Film Festival kicks off Wednesday—here are your must-see's
Luminous, emotional, dazzling…if you see just one of SIFF's 123 films, see Yuli! Directed by Catalan filmmaker Icíar Bollaín (Take My Eyes) and written by Paul Laverty (I, Daniel Blake) with cinematography by Alex Catalán, this bio-pic follows Cuban dance super-star, Carlos Acosta, from his early life in an impoverished Havana neighborhood as he defies all odds and becomes the first black artist to perform as Romeo at the Royal Ballet in London. Acosta goes on to dance in the world's leading companies and form his own dance company in Havana. Bollaín masterfully conveys the pride, frustration and contradictions of living in Castro's Cuba. Wonderful performances by Carlos Acosta and the participation of the Acosta Danza Company will raise your heart beat.
Ask anyone who makes the film festival circuit and they'll tell you that the Sonoma International Film Festival (SIFF) tops their list for the "best time" fests–good film, incredible atmosphere, great parties and music, and the Backlot tent's superb food and unending flow of wine and craft booze. The 22nd edition of this gem kicks off Wednesday, March 27, with an opening-night reception at the Backlot Tent from 5 to 7 pm, followed by two screenings of Bruce Beresford's new period drama, Ladies in Black. SIFF continues in full force Thursday through Sunday offering some 123 films from 31 countries with an anticipated 200 filmmakers in attendance who will participate in on stage interviews and audience Q&A's. All films are shown at seven intimate venues within walking distance of Sonoma's historic plaza so there's no driving, just meandering charming streets where all the plants are beginning their glorious spring bloom.
SIFF has lots to offer both locals and destination visitors. Festival passes are the way to go if you're interested in easy access to films, the marvelous parties, and the Backlot tent. If you want to see a few films, single tickets are $15 when purchased in advance. SIFF caters heavily to pass holders and offers just a limited number of individual tickets for many of its films. Lock in those tickets right now before they are snapped up. Click here to read about all the pass options and price points.
Here are ARThound's festival recommendations:
OPENING NIGHT (WED): Ladies in Black
Australian director Bruce Beresford's drama Ladies in Black stars Julia Ormond and Angourie Rice and powerfully recreates the postwar culture of 1950's Sydney. It took Beresford (Driving Miss Daisy (1989), Tender Mercies (1983)) 24 years to bring the story to the big screen but it has become Australia's highest grossing film, ever. Photo: Sony Pictures, Lisa Tomasetti
Based on Madeleine St. John's 1993 debut novel The Women in Black, Ladies in Black is set in 1959 Sydney at a time when European migration and the women's movement are starting to impact Australiaand offers an upbeat reflection on the impact of immigration and integration. Julia Ormond (Mad Men) stars as Magda, a wise and sophisticated Slovenian emigre who heads the evening wear section of a large department store. She, along with several other immigrants from Central and Eastern Europe, are vital to the store's success. Angourie Rice plays the fresh faced and adorable student, Lisa, who lands a temporary job at the store and ends up working alongside these glamorous and self-assured women who encourage her to embrace fashion and to empower herself. SIFF always pairs shorts with features. Screening first is Domee Shi's 8 minute animated film Bao about a dumpling that springs to life as a lively growing boy and gives a weary Chinese mom a life lesson.
Beauty and Ruin (THURS)
A still from Marc de Guerre's feature documentary Beauty and Ruin of school children at the Detroit Institute of Art. Photo: courtesy Subject Chaser Films
How much does art matter to a city on the verge of distinction? Canadian director Marc de Guerre's latest feature documentary explores the fate of the Detroit Institute of Art (DIA), one of America's great art museums, in the wake of the city's 2013 bankruptcy. With a debt approaching $18.5 billion in 2014, and the DIA the largest asset the city of Detroit owns outright, a bitter brawl emerges over whether the city-owned artworks should be sold to pay down the debt. DIA housed 66,000 artworks, including an irreplaceable collection of European masterpieces from Titian, Van Eyck, Rembrandt, Bellini, Brueghel, Tintoretto, Fra Angelico and dozens of others. Most of these were bought during the 30-year period, a century ago, when Detroit was the center of American industry. No other American museum the size of the institute has ever confronted such a threat to the integrity of its collection. Emotions and racial tensions reach their zenith when it is revealed that the pending bankruptcy has put the pensions of retired city workers are at risk. This thorough unpacking of the museum's story includes interviews with all the key players—the DIA director, the Emergency Manager of Detroit, the retirees, an activist Baptist pastor and acclaimed artist Charles McGee. Screens: Thursday March 28, 6:30 p.m., Sonoma Valley Museum of Art. Open to festival pass-holders only.
Botero: (THURS and FRI)
A still from Don Millar's documentary, Botero, the definitive documentary profile of the life and work of Fernando Botero, one of the world's most recognized living artists. Image: Hogan Millar Media
Directed by Canadian film and television director, Don Millar (Oil Slick, Full Force, Off the Clock), Botero offers a poetic behind-the-scenes look at the life and art of the 86-year-old self-taught Colombian painter and sculptor whose unique style always evokes strong reactions. Art critic Rosalind Krauss of Columbia University calls his work "terrible," while others offer praise and penetrating insight into his oeuvre, calling Botero's critics intellectual snobs. Don Millar lets you decide. Either way, Botero's story is fascinating. Born in provincial Medellin, Colombia, in 1932, he arrived in New York as a young artist with $200 in his pocket. Through a stroke of luck, he meets a curator whose connections get him into MOMA and, all of a sudden, he is famous. "I like fullness, generosity, sensuality" says Botero. "Reality is rather dry." The audience learns that, even today, Botero is happiest in his Monaco studio where he says he is still learning as he strives to be the best painter in the world, because "my life is to paint." The film weaves together original footage shot in 10 cities across China, Europe, New York and Colombia, with decades of family photos and archival footage alongside unprecedented access to the artist. Screens: Thursday, March 28, 4:14 p.m., Landmark Vineyards at Andrews Hall and Friday, March 29, 3:30 p.m., Sonoma Valley Museum of Art.
Yuli (THURS & SAT)
A still from Icíar Bollaín's Yuli with Edilson Manuel Olbera as the young Carlos Acosta. Yuli won the Best Screenplay Award at San Sebastian and has gone on to receive five nominations for the Spanish 'Goya' awards including Best New Actor for Carlos Acosta, Best Cinematography and Best Adapted Screenplay.
It's very difficult to pull off a drama about dance where the acting is an engaging as the dance itself. Icíar Bollaín has done it with a riveting drama set largely in Castro's Cuba with astonishing dance scenes and bursts of family drama. Sit back and soak in the artistry of the astounding Carlos Acosta. (In Spanish with English subtitles) Screens: Thursday March 28, 1 p.m., Burlingame Hall and Saturday, March 30, 11:30 a.m., Meyer Sound & Dolby Hall at Vets I)
Yellow is Forbidden (FRI and SAT)
Chinese designer Guo Pei's international breakthrough moment was designing Rihanna's golden gown for the 2015 Met Gala. The 55 pound dress took 100 workers 50,000 hours to create and became one of the most talked about dresses in history. Pietra's Brettkelly's documentary explores Guo Pei's rise to fame and her unique way of interpreting her aesthetic history. Photo: Getty Images
New Zealand documentarian Pietra Brettkelly (A Flickering Truth, 2015) has created a fascinating and intimate portrait of fashion designer Guo Pei that also speaks to the energy and aesthetic of a rapidly evolving China. She tracks Guo Pei just as she has burst onto the international scene—when Rihanna wore her hand-embroidered canary yellow gown to the Met Gala in 2015—through her remarkable 2017 show "Legend," presented at La Conciergerie, in Paris, where Guo Pei proved to the world that she had penetrated haute couture's most elite circle. The film takes us into Pei's life, connecting the dots between her life experiences and aesthetic expression—her upbringing in the Cultural Revolution; her relationship with Cao Bao Jie, her husband and partner; her elderly parents who don't grasp the scope of her talent, her A-list clients, and her team of craftsmen and embroiderers. Her world is one of struggle, passionate dreaming and a constant balancing of her artistic passions with the financial reality of running a business. Ample attention is devoted to her atelier, where she obsesses over the handcrafting of garments that can take over two years to create. Pei is a curious mix of old and new, a balancing of East and West with an absolutely unique way of interpreting her aesthetic history. (97 min, in Chinese and French with English subtitles.) Screens: Friday, March 29, 2019, noon, Andrews Hall, and Saturday, March 30, 2:15 p.m., Vintage House
Restaurant from the Sky: (FRI and SUN)
A sill from Yoshihiro's food drama, Restaurant in the Sky (2019). Photo: SIFF
Yoshihiro Fukagawa has made a number of dramas that tenderly explore human emotions against the gourmet food backdrop. Restaurant in the Sky unfolds on a bucolic cattle ranch in Setana, Hokkidao where Wataru (Yo Oizumi) lives with his wife Kotoe (Manami Honjou) and his daughter, Shiori. He inherited the cattle ranch from his father and he also runs a cheese workshop but he lacks passion. He enjoys hanging out with his sheep farmer friend Kanbe (Masaki Okada) who moved to the area from hectic Tokyo. After a chef from a famous Sapporo restaurant visits and praises Waturu's produce and creates a masterful farm-to-table meal with ingredients sourced the ranch, Wataru has his ahh-hah moment. He will open a restaurant for only one day to let people know about Setana's wonderful food. This is a goal that unites the family and community but suddenly a tragedy occurs. (126 min, in Japanese with English subtitles) Screens: Friday, March 29, 9 a.m., Sebastiani and Sunday, March 31, 1:45 p.m., Sebastiani
Details: The 22nd Sonoma International Film Festival is Wednesday, March 22 through Sunday, March 31, 2019. For information, tickets, festival passes, prices, and benefits visit www.sonomafilmfest.org.
March 22, 2019 Posted by genevaanderson | Art, Film, Food	| Alex Catalán, Angourie Rice, Bao, Beauty and Ruin, Bruce Beresford, Charles McGee, Detroit Institute of Art, Domee Shi, Don Millar, Fernando Botero, Guo Pei, Icíar Bollaín, Julia Ormond, La Conciergerie, Ladies in Black, Manami Honjou, Marc de Guerre, Paul Laverty, Pietra Brettkelly, Rihanna, Rosalind Krauss, Yo Oizumi, Yoshihiro Fukagawa | Leave a comment
The 13th California Artisan Cheese Festival is this weekend: cheese and all the wonders that pair with cheese
Petaluman Phaedra Achor, founder of Monarch Bitters, will be sampling her craft bitters and flavored syrups at Sunday's Artisan Cheese Tasting and Marketplace at Grace Pavilion. Last September, Monarch Bitters was ranked second place in a USA Today people's choice competition for the nation's top 10 Best Craft Mixers and in November 2018, the Press Democrat ranked it #6 of top Sonoma County businesses. Achor's bitters, potent extracts, are handcrafted from organic and wild harvested roots, barks, aromatic herbs and flowers which are sourced in Sonoma County and bottled by hand in Petaluma. Achor operates out of a rented space in an industrial park in Petaluma, so the Artisan Cheese Festival is an opportunity to meet her in person, learn all about bitters and taste her wondrous concoctions. Her newest flavors include Smoked Salt & Pepper Bitters; Honey Aromatic Bitters; and Honey Lavender Bitters, which join her famous Bacon Tobacco, Citrus Basil, Cayenne Ginger, Celery Horseradish, Cherry Vanilla, California Bay Laurel, Orange, Rose Petal, and Wormwood bitters. Photo: courtesy Monarch Bitters
Bring on the cheese and please, bring on the cocktails! For the first time, specialty cocktails will be served at the California Artisan Cheese Festival's Sunday Marketplace at Grace Pavilion at the Sonoma County Fairgrounds. Of course, cheese is front and center as the California Artisan Cheese Festival kicks off this Saturday morning with eight fabulous full-day Farm and Producer tours all around Sonoma and Marin Counties (there are a few remaining spaces in five of these tours) as well as educational seminars and pairing demos in the morning and afternoon at Santa Rosa's historic mid-century Flamingo Hotel. Led by cheesemakers, cheese experts, bestselling authors and luminaries of wine, craft cocktails, ciders, and beers, these seminars ($75-$85) are a convergence of expertise and passion. Each seminar entails informed tasting, useful science and lots of ideas for inspired pairings. This year's Seminar #5 "Cheese & Cocktails: The Basics of Bitters, Booze and Cheese," promises to demystify the universe of bitters and help identify the cheeses that will round out cocktails like Manhattans and Mai Tais. Saturday evening's new event, "Cheese, Bites & Booze!" at the Jackson Family Wines Hangar at the Sonoma Jet Center is sold out as is Sunday's celebrity chef gourmet brunch.
Sunday's Artisan Cheese Tasting and Marketplace, from noon to 4 p.m. at Grace Pavilion, at the Sonoma County Fairgrounds, is the event's grand finale ($50). If you never attended the festival before, it's an excellent introduction. The soirée is abuzz with energy, bringing together over 125 leading artisan cheese and food producers, winemakers, brewers, specialty spirit producers and makers for a final round of indulgence as participants chat, taste, sip, shop while meandering through a delightful epicurean maze. Everyone brings home an Artisan Cheese Festival insulated cheese tote bag, a wine glass, and oodles of ideas for elegant home gatherings. And most importantly, new and dear cheese friends.
Phaedra Achor, owner of Petaluma-based Monarch Bitters. Photo: courtesy Monarch Bitters
It was ARThound's pleasure to speak with Phaedra Achor about Monarch Bitters, which will be featured in Saturday's seminar, "Cheese & Cocktails," Saturday evening's swank "Cheese, Bites & Booze" event at the Jackson Family Wines Hangar, and Sunday's Artisan Cheese Tasting and Marketplace.
What are bitters?
Phaedra Achor: Bitters are high ABV (alcohol by volume), mine are 40-44%, and extracts that are created by macerating alcohol with any number of botanicals and aromatics such as spices, barks, roots, fruits. My syrups have no alcohol content, and are infusions.
What's behind the name "Monarch Bitters"?
Phaedra Achor: I've always been very drawn to the monarch butterfly, its beauty and place in the world, its journey and metamorphosis, all of which are very symbolic for me. Another piece fits in with my logo—a woman wearing a crown of wild flowers. Since this is a botanically based product, I really wanted to convey the message of a strong and purposeful woman, a monarch of the forest, who is using the power of botanicals to create.
When and how did you start Monarch Bitters?
Phaedra Achor: I love flavor chemistry, especially working with plants and botanicals to create flavor profiles. In 2015, I hosted a cocktail party and wanted to do something very different, so I started planning a few months early. My idea was to create five unique cocktails. In my research, I came across these wonderful pre and post-Prohibition cocktails, all of which called for bitters. I remember looking into bitters and thinking 'I can do this.' I ended up using barks and roots and herbs and spices and I created five bitters, one for each of the cocktails I served. It was a huge hit. At some point during this gathering, I walked into my living room and found this woman, a guest of a guest, someone I did not know at all, sniffing my tincture bottles. She asked where these bitters came from. I told her I made them all and she was blown away. She explained that she was a bartender and that my bitters were far superior to what she was using and she offered to connect me with the owner where she worked. I never followed through on that, but she planted a seed at just the right moment. She left and I never saw her again but she was vital.
After that party, I started researching who was making bitters in Sonoma County, no one, and the craft cocktail industry. I learned that people were using bitters like cooks use spices in the kitchen, so I thought this was a very interesting niche. I was surprised that no one was doing this in Sonoma County because we are such an artisanal community. I spent all of 2016 researching and reformulating and that's because a lot of the botanicals I had chosen to use were considered dietary herbal supplements by the FDA. I had to decide if I wanted my business to be categorized as a medicine, a dietary herbal supplement, or if I wanted it to be food bitters. I'm not an herbalist and wasn't interested in making herbal medicine, so I had to make some changes. I launched in 2017 and from there, it just taken off. Those contests which have recognized my bitters have been such a complement and honor and really fueled my business.
How do you come up with your flavor profiles, which are so unique?
Phaedra Achor: The ideas just come to me. I think this comes from my culinary background. It's taken a long time for me to own this and to state it out loud but I have 'flavor wisdom.' I just know how flavors will come together and taste. Aside from the orange, lavender and aromatics, which are quite common bitters flavors, I have very intentionally created flavor profiles that didn't previously exist outside of my brand, such as cayenne ginger, bacon tobacco, and honey aromatics. I recently created a smoked salt and peppercorn bitters, which is also a fantastic culinary bitters. Bitters can be used widely and people just aren't aware of their versatility. Aside from alcohol, bitters can be added to sparking water, lemonade, teas, coffees and in baking and cooking to replace an extract. I've added my cherry vanilla bitters to whipped cream and it creates a wonderful cherry cordial whipped cream with a gorgeous flavor.
Is there a reason why you use dropper bottles?
Phaedra Achor: Yes, it's for accuracy and it recalls the history of bitters, which were initially used as medicine. When I'm using the dropper and drawing up the bitters, it feels healing and right.
What the best way to taste bitters?
Phaedra Achor: If people want to taste bitters straight, I will have them make a fist and hold out their hand upright, like they were holding a candle. I'll put a little drop right into that little divot between the thumb and index finger and they can taste it with their tongue.
Your ideas for bitters and cheese.
Phaedra Achor: I tend to like softer, creamier cheeses, like bries. Typically, the astringency of high fruit alcohol can be challenging with foods, so for a cocktail, I tend to go with a lower AVB (alcohol by volume) content found in sherries or brandies and add my bitters to that when I want to indulge in cheese. I've also taken my Citrus Basil Bitters and mixed it with honey to create a bittered honey to use as a pairing with cheese. Bitters, adding bitter to the palate, can create wonderful opportunities to pair with food and cheese. When it comes to cheeses, I work more with my citrus and aromatic flavors.
What's next for Monarch Bitters?
Phaedra Achor: I am working on opening up a little apothecary in downtown Petaluma that will be a storefront for all of my products and hope to be open in June. Right now, I am one of three bitters companies in the North Bay (King Floyd's, Bitter Girl Bitters) and on Sunday, March 31, we will all be competing in The Bitter Brawl at Young and Yonder Spirits in Healdsburg. This is a benefit for Compassion Without Borders. We'll each be paired with a bartender and will compete to create the best cocktail.
Details: California's 13th Artisan Cheese Festival is March 23-24, 2019 at various cheese country locations in Sonoma and Marin counties. Tickets for all festival events are sold separately online. All events take place, rain or shine.
Click here for full information. Chick here to go to Eventbrite to purchase tickets
March 21, 2019 Posted by genevaanderson | Food, Wine	| 13th California Artisan Cheese Festival, artisan cheese, Artisan cheese festival, Bitter Brawl, bitters, California Artisan Cheese Festival, Compassion Without Borders, craft cocktails, Jackson Family Wines Hangar, Monarch Bitters, Phaedra Achor, Young and Yonder Spirits | Leave a comment