BIFF’s CineCHEF: A Reel Feast

A cast of star local chefs made phenomenal film-themed food at BIFF’s culinary event premiere.

Boulder International Film Festival (BIFF)’s new CineCHEF tasting event and competition on March 6 at Rembrandt Yard showcased seven celebrity local chefs who prepared a delectable and delightful selection of film-informed fare.

Attended by foodies, movie lovers, and VIPs including film directors, producers, and actors, the event’s top chefs served up small plates inspired by their movie of choice, and the throng of tasters were given the opportunity to vote on their favorite dish.

The marvelous food was complemented by wine and drinks from Francis Ford Coppola Wines, Avery Brewing Company, and Boulder Beer, while talented former folk rock Lumineers’ guitarist Maxwell Hughes lit up the evening with his buoyant music.

The winner of the event was Chef Bradford Heap who was awarded a hand-crafted Vielehr award sculpture and the title “Best CineCHEF, BIFF 2015” on BIFF’s March 9 closing night.

Cast of chefs:

Chef Bradford Heap, Chef/Owner of SALT and Colterra, created a refined, beautifully composed salmon tartare in honor of A Fish Called Wanda. He chose a farcical film in reference to “a good sense of humor and laughter” you need when working in what can be, at times, the “crazy atmosphere of a restaurant.”

Chef Bradford Heap

Executive Chef of Brasserie Ten Ten & The Mediterranean, Chef Kelly Kingsford’s lamb with harrisa sliders and Wagyu beef sliders with black truffle cheese were decadent interpretations of Pulp Fiction’s ‘Royale with cheese’.

Chef/Owner of Riffs Urban Fare, Chef John Platt, smoked his own trout during the event, perching it on a potato with horseradish, mint, and green onion, and grazing it with a blowtorch. Chef Platt said, “It was difficult for me to choose a movie, since I don’t see many movies, but after a day of standing in a river waving a stick around, I turned on the TV and saw A River Runs Through It.” That became the film tie-in for his rustic and sumptuous dish.

Chef John Platt
Chef Alec Schuler
, Chef/Proprietor of Arugula Bar Ristorante & Tangerine, prepared irresistible seared pork belly on pickled carrot with kale-feta-hazelnut pesto, an allusion to the ‘Pork Bellies going down’ scene in the ‘80s classic Trading Places.

Chef Dave Query, Chef/Restauranteur of Centro Latin Kitchen and Refreshment Palace, made perfectly seared beef street tacos (perrones) and succulent spicy eggplant tacos as an homage to the Mexican movie Amores Perros, which according to Chef Query, is a “good fun dark movie.”

Chef Dave Query

Executive Chef of The Kitchen Restaurants, Chef Kyle Mendenhall’s dish was one of the most inventive dishes of the evening. His meticulously platedwaponi woo” scallops were made with orange crush soda in honor of Joe Vs. The Volcano, one of Kyle’s favorite movies.

Chef Radek Cerny, Chef/Owner of L’Atelier, brought dramatic flair to the event by smoking shrimp and serving it two ways with handmade chocolate truffles and raspberries, an homage to Babette’s Feast, based on a film about a French meal of a lifetime.

Chef Kyle Mendenhall's Scallops

A sweet finale to the evening of gustatory delectation was an assortment of exquisite desserts from Chef Jen Bush, Pastry Chef of Lucky’s Bakehouse & Creamery, including: citrus sunflower seed financiers with kefir panna cotta, bitter almond pavlovas with whipped blood orange honey, seeded buckwheat cookies with milk jam & violet jelly, and chocolate tahini tartlettes with hemp seed.

Chef Jen Bush's Pavlovas

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For more information about BIFF visit: http://www.biff1.com/  or #2015BIFF

See previous articles on the Boulder Source about a few of the restaurants above at:

The Kitchen – Legitimately Local: http://bouldersource.com/2012/11/the-kitchen-legitimately-local/

Indoor Hotspots Warm You Up: http://bouldersource.com/2015/02/indoor-boulder-hotspots-warm-you-up/

Your Guide to A Successful Valentine’s Day: http://bouldersource.com/2015/02/your-guide-to-a-successful-valentines-day/

 

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