independent.com presents

MEET THE MAKERS interviews with the fi lmmakers3 ISSUE

THREE

JAN. 27–FEB. 7 • 2015 Screen Cuisine

For Soof, sisters Antoinette and Marjolein Beumer joined forces to direct (Antoinette) and write (Mar-jolein) this story of a struggling wife, mother, and

personal chef who gets the opportunity of a lifetime. Th e fi lm they came away with is poignant, thoughtful, and laugh-out-loud funny — and it gives a refreshingly honest woman’s perspective on life’s little (and big) hurdles.

I know your sister wrote the script. How long had you two been scheming with the idea of this story? Not so long. We were asked to make a movies based on a story by Sylvia Witteman, who is a famous col-umnist in Holland who writes about modern times. Marjolein and I were big fans of her work and recog-nized ourselves in the way she writes about life and its struggles.

What do you think makes a strong female character?For one, when you can identify yourself with the char-acter, want to be her, and want to do the same things she does. But she also has to be real, fl esh and blood, and not a superwoman. She needs to be vulnerable, make mis-takes, but also try to do the right thing.

What do you hope people take away from the movie? We all think that at one point our life will be grand and compelling, but then eventually we wake up and think, “Where did the time go?” If you want that grand life, you have to take some big chances, but sometimes it’s not about taking the big chances, but seeing the little things. Like, sometimes your prince charming is sitting on the sofa right next to you, but in order to see that he really needs to see you.

— Aly Comingore

soofDirector antoinette beumer soofdefilm.nl

1.

Screen Cuisine

libations, cuisine, aPPetite! the original lights of hollywood are shining brighter than ever, as Santa barbara goes to the movies for a performance your taste buds will never forget. Shot on

location in the american riviera, the highly anticipated Film Feast 2015 is your invitation to take a bite out of dramatic dining, treat your taste buds to adventurous libations, and cheers the last

30 years of fi lmmaking. coinciding with the 30th anniversary of the Santa barbara international Film Festival and ca restaurant month, January 27-February 7, it’s your turn to hit the spotlight,

walk down the red carpet, and savor the fl avors of Film Feast 2015.

Premier Plates & Poursinspired by the last 30 years of fi lmmaking, Film Feast 2015 is ready to take you and your taste

buds on a culinary journey of cuisine and libations. local talents and ingredients have come together to produce cinematic plates and premier pours, to which the entire production is in good

taste. Forget the popcorn and milk duds; going to the movies never tasted this good!

Lodging Specials SpotlightWe’re rolling out the red carpet and offering special lodging packages fi t for a movie star! Spend the night, week, or entire fi lm festival in the Santa barbara South coast, where views are stun-

ning from the opening scene to closing credits. Should you fi nd yourself wanting to extend your stay, we have enough rooms and specials to last even the longest of features.

A-List Participants a big part of the reason that exceptional is never the exception in Santa barbara is the com-

munity itself. For 12 special days, Film Feast 2015 brings together the tastes and talent of Santa barbara’s fi nest restaurants, wineries, bars, lounges, hotels, and motels to set the stage for a

memorable Santa barbara international Film Festival in 2015. a big thank-you goes out to all of our participants. together, we are sure to make Film Feast 2015 an award-winning success!

FILM FEAST 2015CELEBRATING 30 YEARS OF FILMMAKING

2.

among the dozens of special restaurant and lodging offerings during film feast, check out:

ce’st cheese + wallace & gromitselection of Wallace’s favorite cheeses

ty lounge @ the biltmore + michael keaton the Birdman Martini

Fire & ice museum cafe + chefMojo Pork Cubano sandwich special

belcampo meat company + cloudy with a chance of meatballs30% off Meatball

CINEMATIC M

ENUS

CIN

EMATI

C

Men

us

SBFilmFest.com#sBfilmfeast

independent.com presentsMEET THE MAKERS interviews with the fi lmmakers

For fi lm festival coverage and schedule changes, visit independent.com/sBiff

If you’ve ever wondered what goes into your morning macchiato, Hanh Nguyen and Vishal Solanki’s latest is a must-watch. Th e young

documentarians cast their net wide, interviewing shop owners, baristas, and coff ee connoisseurs, as well as the farm owners and distributors who are helping to bring high-quality, small-batch coff ee to customers around the world. Th e result is a fi lm that’s not only informative but also poignant and thoughtful in regard to the way we drink, interact, and forge community bonds around coff ee ritu-als.

What drew you to the idea of building a fi lm around coff ee?Actually for me, coming from a tea-drinking coun-try, I was amazed by how much coff ee the U.S. con-sumed. Initially our game plan for the fi lm was to-tally diff erent — we wanted to make a movie about the coff ee culture of some of the cities in the U.S. like New York, Los Angeles, San Francisco, Seattle, and Portland. Th e idea of discovering the coff ee scene was exciting, but then of course we expanded our horizons, like all documentaries do.

What do you hope people take away?I hope they start a quest. Where does their coff ee come from? Who grew it? Why do they love it? I hope they extend this to other foods, as well. I feel a genuine connection with the origin binds us to our food more, and we can have a fuller experience understanding not only its taste but also its socio-economic impacts. Our decisions can impact many lives, and we should respect that empower-ment.

Best cup of coff ee/espresso you’ve ever had?From the whole fi lm looking back, we had numer-ous cups of amazing coff ee. My most memorable was a macchiato at Vivace in Seattle. I won’t forget it for many years — hopefully never. Of course, we also tasted the Panama Esmeralda at Stumptown in Portland, and it was heavenly. — Aly Comingore

Caffeinatedco-Director ViShal Solanki facebook.com/caffeinatedthemoVie

One man’s quest to turn his family vegetarian. Director interviewed in Social Justice edition of Meet the Makers.

Inside the natural winemaking movement of Italy. Director interviewed in Social Justice edition of Meet the Makers.

3.

More FOOD FILMS

natural resistanCejonathan-nossiter.com

life aCCordinG to ohadohad-doc.com

Screen Cuisine

The food truck revolution continues to bring quality eats to a sidewalk near you, and this short documentary focuses on four past and

present purveyors on a ride through the unique business model’s many ups and downs.

How did you find this perfect mix of characters? I was mostly looking for characters that brought something different to the table, who came from different walks of life, and who had unique experi-ences and levels of success within the mobile food industry. I used my excuse of “research” to dine at over 100 food trucks — and gained literally 15 pounds in the process, all in the name of filmmak-ing!

Did you try to get Roy Choi?I initially tried to get Roy Choi for the film, but as the project progressed, I found myself less inter-ested in telling a Horatio Alger tale and more inter-ested in highlighting the experiences of the every-man. A Roy Choi–like trajectory for my subjects is a dream within sight yet not quite achievable. The Kogi truck serves as their green light across Gatsby’s harbor. While Roy Choi’s tale is certainly a fascinating one — the perfect “American Dream Story” of one ordinary man’s rise to success on his own merits — it’s not a reality for most. It’s an exciting, optimistic, delicious story — but it’s one that’s already been told, and we know the ending.

I saw more potential for dramatic tension in the stories of under-dogs whose futures were [more] unclear than [those of] someone who has already achieved unam-biguous success. 

How are all the trucks doing now? With the obvious excep-tion of the Tapa Boy Truck (which — spoiler alert — was closed down prior to the start of this film), all the main trucks that I focused on are still doing well and out on the road, which is pretty unusual/incredible

given the relatively low success rate of most trucks and the food industry as a whole.

Where do you see the trend going into the future?I asked that question of almost everyone I inter-viewed, and everyone had a different answer. At this point, I personally don’t see food trucks going away anytime soon. I see the most potential for their growth in gentrifying neighborhoods — ar-eas where “hip coffee shops” have yet to move in

but the demand for “foodie foods” is there. There’s obviously a saturation point. But I don’t think that mobile food is just a trend. Individual trucks and concepts may die out, but I think the idea of alter-native ways of selling and purchasing food is grow-ing and innovating each year. — Matt Kettmann

WheelsDirector Sara Joe WolanSkysarajoewolansky.com

4.

independent.com presentsMEET THE MAKERS interviews with the fi lmmakers

For fi lm festival coverage and schedule changes, visit independent.com/sBiff

Once the center of life for many cultures, the Jewish deli is a dying institution, with only a hundred or so examples left across the coun-

try when there were once more than 1,000 in New York City alone. Th is doc serves up the pastrami-laden past and present in an entertaining and ap-petizing fashion, with profi les of deli owners and fans alike.

How did delis become a topic you wanted to cover?As a fi lmmaker and a writer, I fi rst tend to be sparked by character. Meeting Ziggy Gruber in Houston was the fi rst step. But the second part of the lightning bolt came when I read David Sax’s book Save Th e Deli, about the imperiled Jewish deli business. Meeting Ziggy then made sense in a completely diff erent way. Ziggy was driving eth-nicity, culture, history forward through deli. Jew-ish deli was the message as well as the medium. Ziggy’s personal quest really hit home with some of the other themes I was already exploring in my work.

What’s your favorite deli dish? It’s pastrami, pastrami, pastrami straight down the line. For me pastrami is Jewish deli crack. Even if I go into the shop intending to eat some-thing else — maybe even healthier, God forbid — I veer back to meat. Th e smell, the taste, the burst-ing spices. Pastrami is incomparable.

What makes a good deli?Th at’s the million-dollar question! Attitude. His-tory. Neighborhood. Th e in-your-face waiter or waitress. But ultimately, the food. As Jay Parker of Ben’s Best in Queens says in the fi lm, “Getting a product that you can’t get anywhere else.”

How do delis around the country compare to N.Y.C.?Gosh, there are so many great delis out there. I’m bummed that I never made it to Kenny and Zuke’s in Portland or Sy Ginsberg’s store in Detroit. Montreal smoked meat rocks, and the Quebecois will never forgive me for not doing an interview at the Snowden or Lester’s. I’m really sorry, guys, we ran out of money. But to reference Fyvush Finkel paraphrasing George Burns: “Once you hit New-ark, you’re on the road!” Th e fi ve boroughs of New York are the center of the deli universe. Th ey al-ways will be.

Do you think innovation or sticking to the old-school ways off ers the greater hope for their continued existence?In war there’s no one perfect stratagem. You need infantry, air force, engineers. Th e Jewish deli — even the idea of the Jewish deli — has hit rough times. Th e documentary talks a lot about some of the factors, economically and demo-graphically, that the deli biz confronts. So I think both innovation and hewing to tradition are cru-cial.

Th e deli owner/operators who are succeeding, and will continue to succeed are those who know their demographics and their bottom lines equal-ly well, which also allows them to know when and where to push the envelope.

What Evan Bloom and Leo Beckerman are do-ing with Wise Sons in San Francisco is delicious and inspiring. Ziggy Gruber in the Galleria can’t get away with some of the things they’re concoct-ing, but that’s okay. Because Ziggy’s in Texas. He understands the power of a perfect burger blended with short ribs and Roumanian tenderloin.

A wonderful friend, a celebrated quarterback, once told me, “You take what the defense gives you.” Ziggy, Nate ’n Al, Wise Sons, Zane Caplan-sky in Toronto are all doing this in their own ex-ceptional way, which is why you see lines snaking out the front door. — Matt Kettmann

deli ManDirector erik greenberg anJou delimanmoVie.com

5.

On the surface, this appears to be a documentary about harvesting wine grapes in France. Yet it becomes more of a study of how a small group

of seasonally employed people work together, dis-cussing boss-to-employee relations, the underem-ployed European life, and more as they enjoy the fruits of their labor along the way.

Did you set out to make a film about wine or about work?In fact, neither of the two was my point of depar-ture. From the beginning, I wanted to talk about my paradoxical feeling: People are alone yet their activ-ity during the harvest is collective. How is it happen-ing? I see them as they are, but also as a metaphor for our individualistic societies, how being together is difficult but, for me, still indispensable. The wine is the context, and the work a theme. The group is at

the heart, but in this respect, the situation is a little bitter.

Are the high unemployment numbers causing more French people to work in vineyards all across the country? There have always been people to pick the fruit. But the high number of unemployed and working poor rather has the consequence that there are more peo-ple with higher levels of education that are paid lower wages.

Will these seasonal workers ever unionize?Seasonal workers are linked throughout the year, through corn and potatoes and grapes and so on. There could be a trade union. It’s instead a problem of denying to defend themselves. We are told that it’s so much worse elsewhere. And not all are victims. Some have chosen this lifestyle, with no single boss, and others ultimately prefer nature to society.

Do the people strike you as generally happy, or do they all wish for something more?That’s the exciting paradox. It’s impossible to deter-mine if they choose their lives or if they suffer. Like all of us, right? I do not like films that show the human as a victim or films that don’t show any social problems.

What wine grapes are they picking?The varieties are very specific: mauzac, prunelard, duras, ondenc. The wines from Gaillac, or more precisely the Plageoles area, are probably findable in California. I hope you do! — Matt Kettmann

Craft beer is exploding across the American landscape, and that includes the South, which is where this short documentary shines a light

on the hoppy movement.

The South isn’t the first thing you think of when it comes to craft beer. The West Coast certainly has us beat, but in our defense, craft beer did reboot in California after

Prohibition. (Thank you, Anchor Steam!) The craft beer scene is rapidly growing in the South, but breweries still struggle with some lingering anti-quated laws. It’s these laws, I think, that are hold-ing back a potentially booming market.

Do you think the rise of craft brews is peaking?It absolutely has more growth! My generation (early twenties) is really among the first to be influ-enced early on by craft beer. With big beer’s choke-hold on the advertising and availability of their style of beer throughout the last seventy years or so, previous generations were really only exposed to what they said that beer could be. Craft beer is still only 7.8 percent of the overall market in the U.S.A. but it grows larger every year while big beer sales stay flat. No matter what happens in the mar-ketplace, the veil has been lifted on the potential of what beer can be; there is no going back. — Matt Kettmann

harvestDirector Paul lacoSte

the Craft of BeerDirector rachel DotSon

6.

independent.com presentsMEET THE MAKERS interviews with the fi lmmakers

For fi lm festival coverage and schedule changes, visit independent.com/sBiff

For decades, Jimmy’s Oriental Gardens was both literally and fi guratively at the center of life in downtown Santa Barbara, serving as a gathering

place for the ages in a town that takes its fun and gather-ings quite seriously. Th is doc-umentary explores the rich history of the restaurant, bar, and neighborhood while cel-ebrating the cast of characters that made it what it was. (See another version of this in-terview in the Santa Barbara Filmmakers edition of Meet the Makers.)

What fi rst sparked your interest in making a fi lm about Jimmy’s?I ran into Bob Lovejoy one day at Café del Sol when he was involved with redo-ing the place. He told me to come down to his deli and he’d buy me lunch and show me the bar. I had never ac-tually been in there before. (I was too young to drink there before they closed in 2006.) I could tell he re-ally loved the place, and there seemed to be a lot of history behind the building.

Months later, I was eating brunch and nursing a hangover at Th e Brewhouse, and I got to talking

to a guy named Milo Wolf. He told me that he had taken a lot of footage of Jimmy’s around the time they were closing and that it was a great story, but the footage had just been sitting in his offi ce collect-ing dust for the past seven years.

How was Jimmy’s like Cheers?Jimmy’s really was this classic neighborhood bar. You had Willy Gilbert, the longtime bartender there that was your Ted Danson fi gure; Esther, the cock-tail waitress who I hear had attitude and sass just like Rhea Perlman’s character, Carla Tortelli. You had Nancy Nufer, an actress who lived in the house directly behind Jimmy’s who looked exactly like Shelly Long. You had the postman, the lawyer, the doctor, the whole cast of characters just like the TV show. And then of course there was Tommy Chung, the owner and the father of that family.

What is the signifi cance of the fi lm’s title?“Grasshopper for Grandpa” was a story written by Matt Kettmann in Th e Santa Bar-bara Independent around the time that Jimmy’s was closing. Th e article at its core was about Willy Gilbert, the infamous bartender that worked at Jimmy’s Oriental Gardens for 22 years and who remains the heart and soul of the place. 

But I was also think-ing about the symbol-ism of the grasshopper in Chinese culture and how it related to the essence of Jimmy’s long-life mantra. In Willy Gilbert’s obituary about Tommy Chung, he stated that one of “the best things that ever happened to Tommy was the birth of

his grandson, Nicholas Th omas Yee Chung. Th e ela-tion of that event made Tommy the happiest he had ever been seen.” I also thought this was a nice coinci-dence that made the title even more fi tting. — Ethan Stewart

7.

GrasshoPPer for GrandPaDirector caSey mCgarryfacebook.com/grasshopperforgrandpa

Screen Cuisine

There is seriously a “Pie Lady” in Pie Town, New Mexico, and this charming, mouth-watering short documentary explains how that all came

to be.

How did you find out about Pie Town?My husband and I were on a road trip in New Mexico and ended up at the VLA (Very Large Array), 27 radio telescopes in the San Augustin Plains. It was featured prominently in the film Contact with Jody Foster. In the gift shop, there was a sign with mileage to various cities, and it said: “Pie Town - 44 Miles.” Of course, I was amused and asked the clerk, “What’s in Pie Town?” She looked me square in the eye and, with a slight pause and no humor what-soever, replied “pie.” That’s when I met Kathy for the first time in 2006. It was 2012 that I went back, and then it occurred to me she would make a good subject for a film. (P.S. Jody Foster very foolishly never went to Pie Town for pie.)

Were you aware of this almost spiritual connection that people have to pie?I know that pie is very American and mom and all that, but not until I was immersed in the creating of the film (which took two years and a lot of pie tast-

ings) did I realize that spiritual connection, as you observed. Her commitment to carry on her mom’s dream, her persistence, the way she so candidly and emphatically expressed herself to me about the process, and mostly just watching her create the pies — each one as if it were her first — impressed me deeply. She never speaks of pie without love, even when she’s exhausted and overwhelmed. Pie is her vehicle for love. As the woman says in the film, “Pie can bring peace,” and I think Kathy serves every piece with peace.

So how is the pie there? What’s your favorite?The pie really is exceptional. She doesn’t load her pies

with too much sugar, leaving more room to savor the taste of the berries or the chocolate or whatever. And I dare say you can taste the love. The pie, and Kathy, make a delicious team. You sit in this pie shop in the middle of no-where, you feel the his-tory, you enjoy Kathy’s enthusiasm, and it al-

ready feels like you’re in a movie it’s so surreal.And my favorite pie … well, I grew up in Michi-

gan, so cherry pie tops my list. Maybe that sounds too mundane, but let me tell you, in Pie Town, it’s divine. — Matt Kettmann

Pie lady of Pie toWn Director Jane roSemontkubygirlproductions.com

8.

independent.com presentsMEET THE MAKERS interviews with the fi lmmakers

For fi lm festival coverage and schedule changes, visit independent.com/sBiff

Though blue-agave-based tequila is riding the popular liquor wave right now, very few realize how integral the whole family of agave plants

was to the lives of Mesoamerican people throughout the ages. Th is documentary, narrated hauntingly by Edward James Olmos, dives into that cultural, spiritual, economic, and culinary history while also revealing a rebirth in respect for the plant in the pres-ent day.

Why are most not aware of how critical agave was to the early Americas?On the one hand, few people seem knowledgeable about the detailed use of any specifi c resource in the prehistoric era. On the other hand, archaeolo-gists themselves have only begun to realize this sig-nal importance over the past few decades as more data have become available on widespread uses and the domestication of agaves throughout what botanist Howard Scott Gentry called “Agaveland.”

The interdependence of agave and humans is also quite fascinating. Th roughout Mexico and the American Southwest, native groups used it as a primary source of fi ber for tools, construction, and clothing. Th e use as fi ber may have been the earliest and most important. We suspect it is from this early use that images of rope became an integral part of imagery in early Me-soamerican art, from cave art such as that seen at White Shaman shelter in our documentary to rope imagery in important cultural contexts among the Olmec and the early Zapotec capital at Monte Al-ban in Oaxaca. Even today many people in Mexico depend upon agave for a livelihood — to the point where Eric Hernandez, the mezcal maker we inter-viewed in the fi lm, said at one point that he though the Mexican fl ag should have featured an agave plant instead of a prickly pear.

What do you hope will be the impact of this fi lm?We hope that many viewers will see the agave plant in a diff erent light. But even more important, per-haps, we would like people to understand that, for many traditional peoples, plants are much more than calories or a sweet treat, but rather an integral part of their culture and identity, even worshipped as gods in some cases. Agave is just one beautiful ex-ample of how a plant can be so much more than just a plant in a cultural context. — Matt Kettmann

9.

aGave is life co-DirectorS mereDith l. DreiSS and DaViD o. broWnarcheoproductions.com

Screen Cuisine

half sourco-ProDucerS mary anne rothberg and Jonathan mannhalf-sour.com

Though hailing from French wine country, Guil-laume and Solène Fabre decided to make wine in Paso Robles under the Clos Solene label, and

this short doc tells that story.

How did this project come about?I was shooting a stills project for the Paso Robles Wine Association when I met Guillaume. He asked me if I could shoot some photographs for his winery but instead we ended up shooting this film.

Why did you decide to make the film?I realized that the “casting” and “locations” were al-ready done and could be visually appealing, so I chose to do this project for free as a portfolio piece for myself.

Were you new to the winemaking process?My wife works in the wine business, and I have shot many wine-related projects for Wine Specta-tor magazine, Sunset magazine, and various win-eries, so I knew a fair amount about how the wine-making process works. As a filmmaker capturing the process, my favorite part was shooting harvest under a full moon with no lights and realizing that my camera could see in the dark just fine.  — Matt Kettmann

Clos solene Director chriS leSchinSkychrisleschinsky.com

10.

This short yet intimate documentary shows how a young skateboarder’s pickle company in Long Island is changing the lives of wayward

skate rats from troubled families across the East Coast.

How did you discover these pickle pros?We walked by their pickle stand on our way to and from the office every day. There was an odd and very noticeable changing cast of characters — all young kids with skateboards, most mentioning

that they came from Rhode Island. That led to us asking a few questions and the discovery that they weren’t employees of some huge enterprise but all friends who built this business mainly to fund the house that they shared — many never had “a home” — and to skateboard in their free time.

Did you know it would become a story of pickles as salvation?Once we learned that the leader of the group, John Till, was a forceful personality — the one who threw virtual lifelines to his friends to bring them to New York in the midst of the worst economy in history — we knew there was a compelling narra-tive and story to tell. The first and most obvious realization was that they all loved one another as brothers. The pickles provided the vehicle for sal-vation ... and family.

How are they doing now?We have lost contact with a couple of the kids but get updates from time to time. Most have now moved on and are thriving in more conventional jobs. They all remain friends, still have a lifelong bond as “brothers,” and they continue to skate-board. John Till has stayed committed to being in the business; he now manages a start-up restaurant and still makes pickles. — Matt Kettmann

independent.com presentsMEET THE MAKERS interviews with the fi lmmakers

For fi lm festival coverage and schedule changes, visit independent.com/sBiff

The Appalachian Trail is a crown jewel of Amer-ica’s hiking system, and this short doc shows how one man’s mobile campground café

builds camaraderie for those seeking to tackle the entire stretch.

How did you fi nd out about the Leap Frog Café?I spoke with a few groups of Appalachian Trail hik-ers in order to get a better understanding of the trail’s most memorable Trail Angels, and Fresh Ground kept coming up. A Trail Angel is anyone who oft en helps

out hikers in a time of need. Th e concept of supplying long-distance hikers with an endless amount of food was too interesting to ignore, so aft er contacting him online, he agreed to let me share his story.

Why did you decide to do a fi lm on it?Although I’ve only hiked a fraction of the Appala-chian Trail, I quickly realized how much self-deter-mination it would take for a hiker to complete the entire thing. Trail Angels always pop up when you least expect it. Th at’s how it always was for me. Just before I’d feel like I was about to fall over from ex-haustion and quit, I would hike around a corner to reveal a metal box or a cooler chained to a tree and sealed with a carabiner: on the top, always a note wishing the hikers good luck, and inside, an assort-ment of consumable treats. Sometimes we would fi nd sealed jugs of fi ltered water at a remote inter-section where the road and the trail would cross. To a hiker, that’s water that you didn’t have to fi lter and carry yourself, which is always great. Little victories like those become a very big deal out there, so when a hiker rolls up on Fresh Ground’s Leap Frog Café aft er burning 6,000 calories in one day, the unlim-ited food part gets them pretty excited. It’s a reason to keep moving forward. — Matt Kettmann

fresh GroundDirector JareD SimS

This funny, cute, and com-pelling feature from Italy concerns an anxious bu-

reaucrat who agrees to lead a co-operative that’s taking over land seized from the regional mafi a boss. Director Giulio Manfredo-nia sprinkles in a colorful cast of characters, from friendly psy-chotics and New Age matrons to gay chefs and gun-toting handymen, across a bucolic beautiful setting while steadily building the dramatic and ro-mantic tension. Food, farm-ing, and organic living forms the heart of the narrative and is sure to please SBIFF audi-ences seeking light-hearted yet engaging fare. Th e fi lmmakers were unavailable for an inter-view. — Matt Kettmann

11.

Mafia and red toMatoes Director giulio manFreDonia

Screen Cuisine

12.

celebrate the last 30 years of fi lmmaking by entering the Film Feast 2015 contest. From January 27-February 7, 2015, visit participating Film Feast locations and

fi nd the golden “co-star” for your chance to win the grand prize! look to charlie & the chocolate factory for inspiration in your search for the

golden coaster. Pictures with the gold coaster will be entered to win the grand Prize, featuring a hotel stay and dining and wine tasting experiences in the american riviera®! all other entries will be entered to win a dining

and wine-tasting experience.

ENTERING IS EASY. after you’ve located a film feast “co-star” (aka coaster), simply:

• Take a photo of your “co-star,” accompanying your film feast menu item, libation, or hotel package.

• Tag your photo with the hashtag #SBFilmFeast.

• Upload your photo to Twitter or Instagram for a chance to win! and that’s it, you’ve entered!

check back soon for complete details on contest prizes and complete terms & conditions. until then, tempt your taste buds with details of Film Feast 2015’s menu details and tasting fl ights.

2015 film feast Participantsandersens Danish bakery and restaurant • armada Wine & beer merchant • au bon climat •

bacara resort & Spa • barbareño • belcampo meat company • belmond el encanto • beSt WeStern PluS encina lodge & Suites • beSt WeStern PluS Pepper tree inn • best Western Plus South coast inn • brisas del mar, inn at the beach • ca’ Dario ristorante • ca’ Dario Pizzeria • c’est cheese •

cheshire cat inn • crocodile restaurant • eladio’s restaurant • enterprise Fish co. • Finch & Fork • Fire & ice museum café • grassini Family Vineyards • happy canyon Vineyard • hotel indigo Santa

barbara • hotel milo • hotel Santa barbara • inn by the harbor • Jamie Slone Wines • kotuku elixir bar • la arcada bistro • lavender inn by the Sea • margerum Wine company • olio crudo bar

• olio e limone ristorante • opal restaurant & bar • oreana Winery • Paradise café • Pascucci • the Pasta Shoppe • ramada Santa barbara • renegade Wines • Sanford Winery • Santa barbara

Public market • Scarlett begonia • Secret garden inn & cottages • Sevtap Winery • Silk road transportation • Spanish garden inn • the goodland, a kimpton hotel • the lark • the Wine

collection of el Paseo • ty lounge at Four Seasons resort the biltmore Santa barbara

LOCATE YOUR GOLDEN CO-STAR

SBFilmFeast.com#sBfilmfeast