(Please scroll down for the full list of Official Selections for the 2013 NYC Food Film Festival)
Warsteiner Best Feature Film Award:
Himself He Cooks – Dirs. Valerie Berteau + Witjes Philippe
Jarlsberg Best Short Film Award:
I Am What I Eat – Dir. Erik Shirai
Terlato Wines Best Super-Short Film Award (tie):
Best Fish Taco in Ensenada – Dir. Gab Taraboulsy
The Salmon Smoker – Dir. Nikolaj Belzer
In the Raw Best Food Porn Award:
That’s Mandorlato! – Dir. Aromi Creativi
Food Filmmaker of the Year Award:
Director John Markus – Kings of BBQ: Barbecue Kuwait
Bloomberg Made in New York Award:
I Am What I Eat – Dir. Erik Shirai
Burger Maker Audience Choice Award:
Smoochie Sauce – Dir. Glenn Schubert
1 Minute Meal: Blessed by Brisket
Dir. James Boo, 1:06 min
David’s Brisket House is a Jewish Deli run by Yemenite Muslims, in the Brooklyn neighborhood of Bed-Stuy. A snapshot of pastrami, brisket, and corned beef sandwiches that aren’t strictly halal or kosher, but are 100% New York.
Beer Braised Ox Cheek
Dir. Matt Checkowski, 1:00 min, World Premiere
One of Chef Martin Berg’s culinary dreams, just backwards.
Best Fish Tacos in Ensenada
Dir. Gabriel Taraboulsy, 4:17 min, World Premiere
Joseph Cordova reminisces about his very first fish taco experience, and shares the impetus for opening his now-famous Los Angeles stand, Best Fish Taco in Ensenada.
The Chile Film (La Sangre Rojo y Verde de Nuevo Mexico)
Dir. Kelly Brinn Urig, 26:46 min, NYC Premiere
In New Mexico’s vibrant culture, no food stands above the chile, which is revered for its unique taste and quality. For generations, the chile farmers of New Mexico have dedicated their lives to this indigenous pepper.
Confessions of a Culinista
Dir. Alex Scharfman, 1:35 min, World Premiere
Jill Donenfeld, founder of The Culinistas, explores her love of food and the thoughtful preparation of a simple meal in this food porn short.
Dir Erik Olsen, 4:14 min, World Premiere
The story of two restaurants – Talde and Red Farm – that make some of the best dumplings on New York City. Featuring Chef Dale Talde and Restaurateur Ed Schoenfeld.
Eat | Love
Dir. Kelly Le Castre, 6:57 min, NYC Premiere
Nature has already perfected the cherry tomato, the fresh sourdough, the glop of honey. But instead of examining food as an object, eating designer Marije Vogelzang examines the experience of how we prepare and share it.
Edward Wohl: At Home in the Shop
Dir. David Eisenberg, 10 min, World Premiere
A profile of Edward Wohl, a woodworker in rural Wisconsin who makes a line of unique cutting boards from bird’s eye maple, which are found in stores and art galleries around the world.
Fac et Spera (Hope and Do)
Dirs. Florent & Remy Gaillard, 22:29 min, World Premiere
Filmmakers Florent & Remy Gaillard give you access to the estate vineyards, the winery and to the universe of Maison M Chapoutier, France’s most admired winery. The film also profiles Michel Chapoutier, the head of this wine family, who has a unique philosophy on life and the business of wine.
Dir. Kelly Le Castre, 4:46 min, NYC Premiere
Martina Fugazzotto refused to allow the constraints of living in urbanized areas stop her from reaping the rewards of farming.
The Fermentation of Respect
Dir. Aromi Creativi, 3:31 min, US Premiere
Chef Cristina Bowerman is one of the few women with a Michelin star in Italy. The concept of respect is fundamental to her cuisine, especially the respect for her own identity.
Dirs. Kay van Vree & Hugo de Kok, 1:14 min, NYC Premiere
An experimental film where curious filmmakers explore the forms and shapes foods make when you flatten them.
Dir. Charles Grantham, 2:27 min, World Premiere
Food Porn Star Larry Cauldwell returns in a film full of succulent food, sexiness, and Larry! His virility permeates the silver screen and seduces viewers with both his aura and the intrinsic romance…of fondue.
Dir. Michael Halsband, 17:00 min, NYC Premiere
In conjunction with the Peconic Land Trust, filmmakers tell the story of incubating new farmers on Long Island and helping them with the tools necessary to farm the land in a sustainable way.
Himself He Cooks
Dir. Berteau Valerie/ Witjes Philippe, 65 min
In the Golden Temple in Amritsar hundreds of volunteers prepare 100,000 free meals every day. The spontaneous choreography of many hands reveals the essence and atmosphere of this fascinating place.
How To Make Burmese Faluda
Dir. Sofia Carvajal, 1:52 min, World Premiere
In Burma, faluda is sold on the streets and cafes to cool down the locals on a hot summer’s day. Learn how to make one for yourself.
I Am What I Eat
Dir. Erik Shirai, 12:04 min, US Premiere
Follow the NYC supper club Studiofeast as they create a dining experience based on the question, ‘If you were to die tomorrow, what would be your last meal?’
JoJo’s Sriracha: Bringing More Hot Pepper Flavor To The Party
Dir. Liza de Guia, 8:30 min, US Premiere
Meet Jolene Collins, the founder and artisan behind Jojo’s Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha.
The Kings of BBQ: Barbecue Kuwait
Dir. John Markus, 37:30 min, NYC Premiere
Sitcom writer/producer, John Markus (Cosby Show, Larry Sanders Show), teams up with the most legendary BBQ Pitmasters in America, travel to the Middle East, and cook an unforgettable homestyle dinner of smoked brisket and chicken for thousands of US troops stationed in Kuwait.
Lets Get Silly
Dir. Ian Glaum, 1:00 min, World Premiere
Don’t mess with popcorn unless you want a beatin’.
Letting Salt Just Be Salt: Amagansett Sea Salt Co.
Dir. Liza de Guia, 7:05 min, US Premiere
Steven and Natalie Judelson are sea-salt fanatics and the husband & wife team behind Amagansett Sea Salt Co. on Long Island, NY. They are New York State’s only sea salt makers and one of only four artisan salt makers on the entire Eastern Seaboard.
Libby’s Old Fashioned Salted Caramels
Dir. Mark Klebeck, 2:45 min
A stay-at-home mom’s adventure into making salted caramels the old fashioned way.
Dir. Jennifer Kendzior, 3:50 min, World Premiere
A collage of rhythms from the smooth hills to the mesmerizing mechanics of a tea factory.
Mixed Berries, Three Ways
Dir. Matt Checkowski, 1:00 min, World Premiere
Another one of Chef Martin Berg’s culinary dreams, just backwards.
Mile High Pie
Dir. Melanie Lynn Addington, 4:15 min
A short documentary film on the mile-high pies at Ed & Kay’s Restaurant in Benton, Arkansas
The Northeast Kingdom
Dir. Clyde Burley, 6:31 min, NYC Premiere
Brothers Mateo and Andy Kehler derive meaning from their daily existence working hard in a place they both love: Greensboro, Vermont, home of Jasper Hill Farm, which produces some damn good cheese.
Oh My Rødgrød!
Dirs. Carole Amber, Alexis Weed, Troy Amber, Matt Meyer, 3:53 min, World Premiere
A depiction of a culinary battle between traditional ingredients and a modern-day chef.
Ole-Martin Hansen – The Salmon Smoker
Dir. Nikolaj Belzer, 3:51 min, World Premiere
Ole-Martin Hansen guides us around his London salmon smokehouse and the ascetic Norwegian-style cabin he has built above it.
One Macaron At A Time
Dir. James Reford, 4:58 min, NYC Premiere
Pastry Chef Patrick Lézé has always loved America. A few years ago he took a chance sold is business in France and moved to Palm Beach. Upon arrival he was surprised that macarons were fairly unknown. He is working to change that, One Macaron At A Time.
Dir. Scott Pitts, 1:05 min, World Premiere
A beautifully blurred cocktail creation – fresh squeezed grapefruit, sliced lime, suspended salt and an epic tequila splash. Intoxicating memories of the sultry “Paloma.”
Dir Tammy Marlowe Johnson, 19 min, NYC Premiere
Pierogi, Pirohy, Varenyky. Perogy. Whatever you call it … everybody knows ‘em, everybody loves ‘em. These squeezable, delightfully eatable potato-pinched pockets of starchy goodness have transcended their humble Ukrainian beginnings to achieve rock star status among cultural foodstuffs.
Dir. Alison Grasso, 3:43 min, World Premiere
Brooke Siem and Leslie Feinberg make kid’s treats for grownups by infusing their tiny cupcakes with a real punch of booze at Prohibition Bakery in NYC’s Lower East Side.
Shakycow Orange Juice Commercial
Dir. Sean O’Hara, 40 seconds
Featuring actual oranges (and assorted fruit), this quirky stop motion animation shows a world where pregnant oranges are juiced in a hospital setting and juice blends are made from fruit getting funky with one another.
Dir. Glenn Schubert, 4 min, World Premiere
Smoochie has been recreating his grandma’s pasta sauce for 40 years, from scratch, in a massive annual backyard bash into hundreds of individual jars. A story of family, tradition and Smoochie’s lovable, offbeat search for the perfect recipe.
Dir. George Motz, 15 min, World Premiere
A portrait of Brooklyn sugar legacy In The Raw and the family behind this beloved packing company.
Dir. Aromi Creativi, 4:30 min, US Premiere
Authentic mandorlato comes from Cologna Veneta, a small town close to Verona, Italy. The film shows how a local product is kept alive using technology, but never forgetting tradition.
Where does a Compost Cookie come from?
Dir. Peter Meehan, 2:46 min
C is for cookie and cookie is for….harrarummphmhmmmmm. Mmmm. Good cookie.
Please note details are subject to change without notice.