Deep Diving into Living Wine

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By Fred Swan

July 15, 2022

Many wines are simple. The world of wine is not. A seemingly endless list of factors creates the individual character of any wine. From microbes to mesoclimate, from variety to vintage.

If you scratch the surface of most any wine topic, you’ll find greater depth, and more connections with other topics, than you’d imagine. Living Wine, a new film being released Friday, July 15, does more than just scratch the surface of “natural wine.” Nearly every one of its 85 minutes raises an idea or question that would be fascinating to explore in depth.

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2-2-1: Your Ultimate Recipe for Ribs

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By Kristy J. Norton

Like most budding pitmasters, you may have heard of the 3-2-1 method of cooking ribs but the 2-2-1 process may be a bit of a mystery.

Photo by Luis Aleman

Well, the 2-2-1 method is pretty similar. For this process, you smoke the ribs for 2 hours, uncovered. Then, you wrap the ribs and cook the ribs for another 2 hours. Finally, you unwrap the ribs and then cook for an hour, until the ribs are done.

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Devour! Chefs & Shorts: Food, Film & Wine

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By Geneva Anderson

Jetting out of Halifax is rarely simple for Devour! The Film Food Fest co-founders, Lia Rinaldo and Chef Michael Howell.  As they headed for the 25th edition of the Sonoma International Film Festival, they were schlepping 400 Sober Island Oysters and several bottles of Domaine de Grand Pré’s prized sparkling Champlain Brut.  The special cargo was for Chef Howell as he organized his own appetizer while juggling the details of numerous other participants in the eagerly-awaited SIFF | Devour! “Chefs & Shorts Culinary” Event Honoring Chef Jacques Pépin.

Michael Howell and Lia Renaldo. Photo courtesy Devour!

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Interview: Sonoma International Film Festival’s Kevin McNeely on SIFF’s 25th Edition—March 23-27, 2022

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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.”

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BREAKING BREAD ACROSS BORDERS + Recipes

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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.

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Cooking Middle Eastern With Joyce

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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.

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MESSAGES FROM JULIA

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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!”

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RECIPES FROM JULIA CHILD

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To celebrate the opening the new documentary Julia EatDrinkFilms is pleased to offer our readers four of Julia Child’s favorite recipes: Coq au Vin, Gratin Dauphinois and for dessert, La Tarte des Demoiselles Tatin. Plus one of her most famous dishes, Boeuf Bourguignon. We have some videos of Julia cooking on her own show and on David Letterman, the SNL spoof which Ms Child loved and more. Bon Appetit.

Julia opens exclusively in theaters throughout November, 2021. For more information go to the Official Website.

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