82 mins |
Rated
G
Master chef, teacher and environmental activist Diana Kennedy is living proof that size has nothing to do with strength. Now in her 90s and barely five feet tall, she's a fierce jolt of energy that has become one of the most celebrated culinary legends of Mexican cuisine. Aware of her own mortality, she works tirelessly to solidify her legacy with the hope of turning her home into a foundation for culinary education in Mexico. Blending incredible archival footage from her many television appearances and unprecedented access to the ecologically sustainable home where she cooks, recycles rainwater, uses solar power and grows her own crops, Nothing Fancy is a charming homage to a culinary trailblazer and a true inspiration. But whatever you do, don't blend your avocado!
Published in 1972, Cuisines of Mexico took several years of research and travels to Mexico to complete. Her most influential work is probably Oaxaca al Gusto, though, which contains 300 recipes that took Kennedy 14 years to compile, and won a James Beard Award for best cookbook in 2011.
Special guest: Director Elizabeth Carroll
CinemaBites: Ray Ray’s Tacos embodies the flavor of Texas, the heart of the South,and the sustainable sensibility of California — all wrapped up in a tortilla.
Tickets $35 (includes film, food and wine)
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Master chef, teacher and environmental activist Diana Kennedy is living proof that size has nothing to do with strength. Now in her 90s and barely five feet tall, she's a fierce jolt of energy that has become one of the most celebrated culinary legends of Mexican cuisine. Aware of her own mortality, she works tirelessly to solidify her legacy with the hope of turning her home into a foundation for culinary education in Mexico. Blending incredible archival footage from her many television appearances and unprecedented access to the ecologically sustainable home where she cooks, recycles rainwater, uses solar power and grows her own crops, Nothing Fancy is a charming homage to a culinary trailblazer and a true inspiration. But whatever you do, don't blend your avocado!
Published in 1972, Cuisines of Mexico took several years of research and travels to Mexico to complete. Her most influential work is probably Oaxaca al Gusto, though, which contains 300 recipes that took Kennedy 14 years to compile, and won a James Beard Award for best cookbook in 2011.
Special guest: Director Elizabeth Carroll
CinemaBites: Ray Ray’s Tacos embodies the flavor of Texas, the heart of the South,and the sustainable sensibility of California — all wrapped up in a tortilla.
Tickets $35 (includes film, food and wine)