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Graduate Student Lectureship Program
Nov 25, 2014
Magnolia at the Modern
Nov 23, 2014

A country hotel's blue room is the scene of erotic rapture, but the adulterous man and woman who meet there have different visions of their future.

75 minutes; R; French with English subtitles

Magnolia at the Modern
Nov 23, 2014

A country hotel's blue room is the scene of erotic rapture, but the adulterous man and woman who meet there have different visions of their future.

75 minutes; R; French with English subtitles

Magnolia at the Modern
Nov 23, 2014

A country hotel's blue room is the scene of erotic rapture, but the adulterous man and woman who meet there have different visions of their future.

75 minutes; R; French with English subtitles

Magnolia at the Modern
Nov 22, 2014

A country hotel's blue room is the scene of erotic rapture, but the adulterous man and woman who meet there have different visions of their future.

75 minutes; R; French with English subtitles

Graduate Student Lectureship Program
Nov 22, 2014
Magnolia at the Modern
Nov 21, 2014

A country hotel's blue room is the scene of erotic rapture, but the adulterous man and woman who meet there have different visions of their future.

75 minutes; R; French with English subtitles

Magnolia at the Modern
Nov 21, 2014

A country hotel's blue room is the scene of erotic rapture, but the adulterous man and woman who meet there have different visions of their future.

75 minutes; R; French with English subtitles

Nov 21, 2014

The idea of “slow art” has its origins in the “slow food” movement centered on the enjoyment and appreciation of food that began in Italy in the late 1980s. The aim of the slow art movement is to break from the frenetic pace of modern life to simply enjoy works of art in a deliberate and unhurried fashion. Led by a Modern docent the third Friday of each month, Slow Art at the Modern features a 30-minute tour beginning at 5:30 pm that focuses on one work of art.

Cafe Modern
Nov 20, 2014

November 20th 6:30pm
Reservations: 817-840-2157

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U-10 Scallop Carpaccio, Mizuna, Brown Butter, Candied Ginger, Lemon Salt, Orange Zest
Paired with Oban 14 Years “West Highlands”

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