By Geneva Anderson
Long before “festing” was a trend, Sonoma International Film Festival’s Executive Director, Kevin McNeely, and his team began holding lively soirees in a tent pitched on Sonoma Plaza. High-level passholders, filmmakers and celebrities made a beeline to this little hub to mingle and enjoy the crème of Sonoma Valley’s wine, spirits and food. The concept evolved and the tent became the legendary “backlot.” With its roaring theme parties, live music, dancing, food and wine, SIFF sealed its reputation as the high-end/good time festival.
This year, SIFF celebrates its 25th anniversary March 23-28, and film programming that challenges its wonderful parties. It all unfolds within the radius of Sonoma’s historic town square or “SONOMAWOOD.”
The Sonoma International Film Festival once again collaborated with Devour! to present a “Chefs & Shorts” Culinary Event Honoring Chef Jacques Pépin.
EatDrinkFilms is proud to offer you a chance to watch some of the short films that were paired with these chefs dishes.
FELLINI 100 is a feast of Fellini Films playing at the Berkeley Art Museum/ Pacific Film Archive through May 14, 2022.
We present recipes from Bay Area chefs that honor Federico Fellini along with music and Fellini’s own thoughts on food. The restaurants are C’era Una Volta and Poesia.
By Joyce Goldstein
A-Sham celebrates the food of the Levant (Israel, Jordan, Syria, and Lebanon) in a three-day event where Arab and Jewish chefs cook their traditional foods together, sharing family recipes and culture.
BREAKING BREAD, a new documentary by Beth Elise Hawk focuses on the annual A- Sham Arabic Food Festival in Haifa, a city with a healthy cultural life enjoyed by both Arabs and Jews.
Joyce Goldstein has written 28 cookbooks, been a chef at Chez Panisse and her own Mediterranean restaurant Square One in San Francisco. Currently she is a consultant to restaurants and for product/recipe development. Her recipes present the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa.
She has selected some recipes for our readers from two of her books, The New Mediterranean Jewish Table and Saffron Shores.
by Peter L. Stein
For many years I saved a phone message from Julia Child on my answering machine. Back then, in the early 1990s, I was a television producer at KQED, San Francisco’s public television station. Despite my frequent encounters with talented artists through my work, as well as a growing friendship with chef Jacques Pépin, with whom I had been producing several seasons of PBS cooking programs, I can still remember the shiver of excitement when I retrieved a message on my office voicemail which began, in that unmistakable forceful warble, “Hello Peter, it’s Julia Child!”