Alice Waters

Academy Award-nominated actor Chris Sarandon launches Season 2 of his 'Cooking By Heart' podcast with Susan Sarandon and Seth Rudetsky. Listen here!

As solidly staged and forcefully acted as this TWILIGHT is, the production is both problematic and comes across feeling like something is missing.

Americans for the Arts will host its virtual Annual Convention June 8-11, 2021. Through 24 sessions, over 800 participants will gather to better understand how the nonprofit arts field can build an equitable arts, culture, and creative economy together as we reemerge and rebuild from the pandemic.

Broadway Records has announced the release of Melissa Errico and Constantine Maroulis in OUR TABLE - a live concert recording of the much-talked of musical composed by David Shire with book and lyrics by Adam Gopnik. The album is now available on digital platforms.

DIANA KENNEDY: NOTHING FANCY will open nationwide on Friday, May 22nd as part of Greenwich Entertainment's virtual cinema partnership with theaters throughout the country.  50% of proceeds will go to local theaters to support them during this unprecedented time.

The JCCSF welcomes the new year and the next decade with a collection of Arts & Ideas events for 2020, including the Bay area premier of a?oeLove Heals All Woundsa?? with Jon Boogz and Lil Buck, a special Mother's Day program with Alice Waters and Fanny Singer, and the return of Giants of Jazz on Film series with Mark Cantor.

Greenwich Entertainment announced today the acquisition of North American distribution rights to Diana Kennedy: Nothing Fancy, the directorial debut of Elizabeth Carroll. The film about the celebrated chef of Mexican cuisine premiered to glowing reviews at SXSW and Hot Docs earlier this year.

Broadwayworld.com had the pleasure of interviewing Chef James Waxman about his career and the restaurants of 85th Day Food Community for our 'Chef Spotlight.'

New Chef at Hotel Washington 'When I boarded the ferry in the middle of January, the prow grinding through broken Lake Michigan ice, and fell in love with the island in the dead of winter, I knew it was for real,' says Matt Poole, the new chef for Hotel Washington. A Midwest native, Poole has lived in the Bay Area for the last five years working first at Desco, a regional Italian restaurant in Oakland and then the premier farm-to-table institution Chez Panisse in Berkeley. Working under chef Simone Ferrara at Desco, Poole learned the values of Italian cooking, nuanced yet simple flavors in perfect balance and in time with the seasons. He moved to Chez Panisse in 2016 where he gladly took to the challenge of cooking a daily-changing menu utilizing a never-ending parade of the best meats and vegetables. Chez Panisse, founded by the visionary restaurateur Alice Waters in 1971, has built deep relationships with farmers, ranchers and orchardists to bring the best of the generous California seasons to its guests. His time on the west coast refined his culinary skills and also showed him how restaurants can build and sustain a community. 'I've seen how they have the power to nourish people and surprise them, to build economies around passionate producers and nurture the people whom they employ,' says Poole. But Poole didn't always want to be a chef. After graduating from Calvin College in Grand Rapids, MI with a Fine Arts degree, he started an art gallery, traveled, collected records and started a record label for his 30th birthday. At 31, he weaseled his way into the kitchen at Marie Catrib's, the beloved Grand Rapids restaurant where he had been working in the deli. Sharing a tiny prep table with Catrib and his first mentor Jill Henemeyer, Poole fell in love with food as the perfect blend of creativity, craft and community. He says, 'All the loose ends of my life came together in cooking.' Getting a late start to cooking, Poole decided he needed to make a big move to catch up. 'I remember reading Kitchen Confidential by Anthony Bourdain where he basically said if one didn't start cooking at 20, he missed his chance. But Bourdain also impressed upon me how if one is willing to put up with long hours in hot kitchens, tired and sore, and one can't imagine being anywhere else he are crazy enough to be a cook,' says Poole. So he packed up and moved west. The abundance he found there was a revelation. He marveled at tender dates, ten varieties of broccoli at the farmers market, citrus growing in front yards and seafood glistening and smelling of fresh ocean air. He learned to prepare everything California had to offer, but began to wonder what farm-to-table cuisine would look like back along the shores of the Great Lakes. At the same time a college friend, Russell Rolffs of Hoot Blossom Farm on Washington Island, texted him out of the blue asking if he'd consider moving back to the Midwest. For the next year and a half, Poole and Rolffs stayed in touch, talking about the vegetables and herbs they were excited about, menu ideas, and Island life. 'Matt told me about a type of basil he was using at Chez Panisse called Piccolo Fino or Fino Verde, a fine leaf basil that is superbly aromatic. I tried growing it last summer and it grew well for us. I was so pleased,' says Rolffs. In February 2019, Matt Poole decided he too wanted to take the leap and leave his work in California to join forces with Hotel Washington. Poole recruited two friends to join him in his new adventure. He met Baker and Pastry Chef Amanda Ebenhoeh and Sous Chef Ian Milosek while working at Marie Catrib's. They are both Michigan natives and looking forward to reconnecting with Poole. The new Hotel Washington team will work with Hoot Blossom Farm, Folk Tree Farm and other growers on the Island and start partnering with foragers and other Wisconsin producers. "This is our chance to see what is happening on the Island already," says Poole. "What grows here, what the land wants to make, what the people are hungry for. We get to harness our skills to take all this and make something beautiful and delicious with it," says Poole. The Restaurant will serve a special Mother's Day Brunch on Sunday, May 12 at 11 am to 2 pm. The following Saturday and Sunday, May 18 and 19, 4:30 - 8:30, the restaurant invites Islanders for a preview of the menu. The season officially opens Tuesday, May 21 for dinner seven nights a week through October from 4:30 - 8:30. For reservations, call 920-847-3010. About Hotel Washington and Studio Hotel Washington and Studio is a historic hotel with eight second-floor sleeping rooms, a yoga studio, and a restaurant open May through October featuring a seasonal, farm-fresh menu. First opened in 1904, the Hotel is now in its fifth season with owner Jean Kokes. Located on the scenic Detroit Harbor of Washington Island, WI, the Hotel offers the perfect venue for retreats, weddings, and getaways. www.hotelwashingtonandstudio.com / 920-847-3010 / 354 Range Line Road, WI, 54246.

Emerson Colonial Theatre announces a conversation with chef, food writer and star of the Netflix documentary series "Salt, Fat, Acid, Heat," Samin Nosrat. The best-selling cookbook author will speak at the Emerson Colonial Theatre on Wednesday, May 1, 2019 at 8 p.m.

On January 11th, 2019, Alice Waters, Carlo Petrini, and Jessica B. Harris presided over the Good Food Awards at the San Francisco War Memorial Opera House. The nominees selected from 2,035 entries with 401 products representing 40 states. Sterling Caviar, a sustainable California farm-raised White Sturgeon caviar, was awarded a Good Food Award in the category of fish. Amongst the nominees and winners in the room, there was a shared commitment to sustainable social and environmental practices, continued innovation and demonstrating individual excellence in each product category tied as a common bond. To win was no small feat.

David Lynch is announced as the latest instructor for MasterClass in 2019. The Twin Peaks Director joins fellow Instructors Natalie Portman, Jodie Foster, Timbaland, and Neil Gaiman slated to launch classes in early 2019.

 MasterClass, the online education company that enables anyone to learn from the best in the world, announced today that Oscar-nominated filmmaker Mira Nair will offer her first ever online class exclusively through its platform. In her new class on independent filmmaking, Nair will share her methods for directing powerful performances, maximizing budgets, and bringing authentic stories to life. Nair's class is now available at www.masterclass.com/mn. Enrollment for the class is $90 for lifetime access, or $180 per year for the All-Access Pass, which grants unlimited access to all new and existing classes.

Davis Arts Center is honored to welcome the return of Dave Webb and a new collection of his amazing photographs for our November exhibition, Drama in Agriculture.  With a dog in the backseat, Dave and his spouse, Melinda, have been driving the backroads of Yolo and Solano Counties for at least a decade, capturing images with his trusty iPhone.   What you will see on display were all done using his pocket photo studio: an iPhone and a variety of apps.  The images range in size from 20"x30" to 5"x7" and are printed on metal and paper, or are housed in "glowing frames."  The exhibit runs November 7 through the 17.  There will be a free Second Friday ArtAbout reception on Friday, November 9, from 6 - 8pm.  Dave will be present and enjoys discussing his work.  Drama In Agriculture is sponsored in part by Bay Photo Lab of Santa Cruz.

Now in its sixth year, Culture Lab Detroit returns in 2018 to engage internationally reputed artists, inventors, and filmmakers on the theme of The Crisis of Beauty. The new edition of the acclaimed cultural program will explore how beauty intersects with multiculturalism, the intricacies of gentrification, gender politics, and unbounded assimilation of technology to offer novel or previously suppressed perspectives.

Now in its sixth year, Culture Lab Detroit returns in 2018 to engage internationally reputed artists, inventors and filmmakers on the theme of The Crisis of Beauty. The new edition of the acclaimed cultural program will explore how beauty intersects with multiculturalism, the intricacies of gentrification, gender politics, and unbounded assimilation of technology to offer novel or previously suppressed perspectives.

The Smithsonian's National Portrait Gallery has opened its call for entries to the fifth triennial Outwin Boochever Portrait Competition. Entries will be accepted now through Sept. 3, 2018, at portraitcompetition.si.edu. Established in 2006, the Outwin Boochever Portrait Competition invites artists (who are at least 18 years of age) living and working in the United States to submit one portrait for consideration. Selected artworks are featured in a museum exhibition and some artists are awarded prizes. This year, the competition will focus on broadening the definition of portraiture while highlighting the genre's relevance in contemporary art and culture.

MasterClass, the online education company that that enables anyone to learn from the best in the world, today launched a class on Directing taught by Ron Howard, the Academy Award winning director of A Beautiful Mind, Apollo 13, Frost/Nixon, The Da Vinci Code, Parenthood, Splash, Cocoon, The Beatles: Eight Days a Week – The Touring Years, Genius, and the highly anticipated Solo: A Star Wars Story. 

After giving budding producers and aspiring artists the chance to pre-enroll for several weeks, Armin van Buuren has launched his highly-anticipated masterclass on dance music today. Enrollment for Armin van Buuren's class is available at the price of $90 for lifetime access, or $180 per year for the All-Access pass, which grants unlimited access to all new and existing masterclasses on masterclass.com.

As the executive chef de cuisine for New York City's sustainability oriented catering and food service company Great Performances (GP), Mark Russell oversees seasonal recipe and menu development for the broad spectrum of events hosted by GP's social, corporate ad nonprofit clients.