2nd Annual Chicago Food Film Festival

Who doesn’t enjoy dinner and a movie? It’s a classic combination. Why not take that combo one step further and enjoy a movie about the dinner you’re eating? All you need to do is sign up for the 2nd Annual Chicago Food Film Festival, happening November 18 through 20, 2011 at Kendall College (900 N North Branch Street).

Slice of Hoosier Mama Pie | Photo courtesy of Tammy Green

A slice of Hoosier Mama

The festival hosts four events and an after-party over the three day period, and covers twenty films with countless opportunities for calories. I’m not much for movies, but I’ll watch one that includes a slice from Hoosier Mama Pie (1618 1/2 Chicago Avenue). I love the fruit pies from here, but it’s also one of the few places I can consistently find sugar pie.

I’m also intrigued by the Great Chicago Shuck ‘N Suck, an event that features a oyster roast with sides from one of my favorite new restaurants, The Bedford (1612 West Division Street). If they can answer the question, “What’s Virgin Meat?” as I’m wolfing down food from Chef Mark Steuer, then I shall savor the irony as well as the film.

Goose Island Matilda | Photo courtesy of Tammy Green

Goose Island

Most of the films in the Festival are new to me, but if you enjoy Chicago’s food scene, then you’ll seek out this opportunity to talk with the chefs, brew masters and bakers who make it shine.

Individual events have already sold out, but VIP passes that allow access to the entire festival are still available. For a full listing of films and foods at each event, please visit the Festival website.

About Tammy Green, Chicago Bites

Tammy Green is the co-founder of restaurant review site, Chicago Bites, a local and independent collaboration of talented people interested in eating well. She’s been eating for years, but didn’t discover her professional fascination with food until she started talking about it every week. As a result of Chicago Bites, she has expanded her interest in food policy, gardening, canning, composting, organic issues, slow food, local producers and chefs and how these all impact the Chicago dining experience.
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