Full festival passes are available beginning at 10 am, Tuesday, August 1, online or by visiting the Modern’s admission desk during operating hours. Single film tickets and evening tickets will be available beginning on August 8.
Kick Off Event - Café Modern Cocktail Reception with Live Music in the Grand Lobby
Tickets are $99; $97 for Modern members; $96 for Reel People members (includes film ticket, six food stations, seven cocktail options, and gratuity/tax)
Mixologists and food stations will serve cocktails, wines, and foods representing the different cuisines featured in the festival films. Cocktails are created by seven local star bartenders/mixologists, including Megan McClinton of Thompson’s Bookstore and Lisa Little-Adams of Proper highlighting Absolut Elyx Vodka; Brad Hensarling of The Usual mixing Plymouth Gin; Megan Arrigunaga of Café Modern highlighting Avion Tequila; Amber Davidson of Bird Café creating with Jameson Black Barrel Whisky; Ben Rogers of Cannon Chinese Kitchen highlighting The Glenlivet Founders Reserve Scotch; and Catfish of Republic Street Bar mixing Olmeca Altos Tequila.
Café Modern chefs Denise Shavandy and Scott Kaiser present the film-inspired menu, featuring Bread with Olive Oil and Roasted Garlic; Louisiana-Style Gumbo with Crawfish, Andouille, Okra, and Steamed Rice; Roast Turkey with Green Pipian Sauce Topped with Toasted Pepitas; French-Style Vegetable Salad with Goat Cheese and Vinaigrette Dressing; Tapas Featuring Spanish Torta with Smoked Paprika Aioli, Toast with Manchego, Membrillo, and Chorizo, Salt Cod-Stuffed Piquillo Peppers, Olives, Boquerones, and Marinated Mushrooms; Timpano, an Italian Layered Casserole of Pasta, Meatballs, Spinach, Cheese, and Eggs Baked in a Crust with Tomato Ragu; and Fresh Fruit.
Introduction to these two films directed by Les Blank
GARLIC IS AS GOOD AS TEN MOTHERS (1980)
“Garlic Is Good is so good - and funny - that it doesn't even offend someone who takes a dim view of baked whole garlic and who doesn't exactly long to munch chocolate-covered garlic cloves. This is a collage of interviews with people who preach garlic-evangelism. They include flamenco singers, beauty-contest queens, mothers, cooks, farmers, restaurateurs, and just plain aficionados, who are promoting garlic not only as a seasoning but also as a food, a medicine, and a way of life.” Vincent Canby, New York Times. In 2004, Garlic Is as Good as Ten Mothers was selected for preservation in the United States’ National Film Registry by the Library of Congress as being “culturally, historically, or aesthetically significant.” It was filmed at the Gilroy Garlic Festival in Gilroy, California, as well as in other locations in Northern California.
NR, 51 minutes
YUM, YUM, YUM! A TASTE OF CAJUN AND CREOLE COOKING (1990)
Director Les Blank pays yet another visit to Southwest Louisiana and accordionist Marc Savoy, this time with an even closer focus on the region’s delectable cuisine. Savoy and his family and friends show us how to make good court bouillon, gumbo, étouffée, boudin, and other Cajun and Creole delights, from recipes that have always been passed along by demonstration rather than written down. Interspersing its appetizing cooking scenes with exuberant musical performances by the likes of Queen Ida, Yum, Yum, Yum! A Taste of Cajun and Creole Cooking is another joyful and delicious celebration of a unique way of life.
NR, 31 minutes