Film:
El Bulli: Cooking in Progress
Showtimes:
Tuesday Aug 23 01:00 PM
Tuesday Aug 23 07:30 PM
Wednesday Aug 24 01:00 PM
Wednesday Aug 24 07:30 PM
Thursday Aug 25 01:00 PM
Thursday Aug 25 07:30 PM
Friday Aug 26 01:00 PM
Friday Aug 26 07:30 PM
Saturday Aug 27 01:00 PM
Saturday Aug 27 04:00 PM
Saturday Aug 27 07:30 PM
Sunday Aug 28 01:00 PM
Sunday Aug 28 04:00 PM
Sunday Aug 28 07:30 PM
Location:
Doris Duke Theatre
Price:
Museum members: $6.00
General Admission: $10.00
Student/Senior 60+/Military: $7.50
About the Film:
Director: Gereon Wetzel
Spain, 2011, 108 mins.
In Catalan, Spanish, and French with English subtitles
Renowned chef Ferran Adrià shutters his restaurant El Bulli on July 30. If you never got a chance to dine there, don’t miss this film. For six months of the year, Adrià would close El Bulli and work with his culinary team to prepare the menu for the next season. El Bulli: Cooking in Progress is a tasty peek at some of the world’s most innovative, exciting cooking. As Adrià himself puts it, “the more bewilderment, the better!” Alissa Simon, film critic for Variety writes, “A gleaming observational documentary...immaculately crafted.”
Aug 27: Special dinner-and-a-movie night SOLD OUT
Dinner: 6-7:30pm. Film: 7:30pm
$40, $35 Academy members; ticket includes prix-fixe dinner, two glasses of wine and film screening.
The Honolulu Academy of Arts hosts an exclusive dinner-and-screening event on Aug. 27 featuring an elegant prix-fixe buffet by local gourmet favorites EAT Catering & Café and a screening of El Bulli: Cooking in Progress. Sample an eclectic El Bulli-inspired menu from EAT Catering and Café, along with two complimentary glass of Spanish wines from R. Field Wine Co. The evening will also feature live flamenco music. EAT’s founder and executive chef David Passanisi will introduce the film at 7:30 p.m.
The EAT Cafe “El Bulli Bento” menu by chef David Passanisi and chef Dirk Thomas
Spam “musubi” terrine
Parmesan tagliatelle with Kunia tomato jelly and Nalo basil
Kahuku sweet corn panna cotta with bacon crumbs and Parmesan “air”
“Gyro” of shaved lamb, Kahuku grape tomato, pita crisp and tzatziki sphere
Prosciutto San Danielle with organic olive oil spread and melon “caviar”
Seared Kulana Farms Big Island sirloin with Asian pear and shoyu “pudding”
Tapioca su da with Café du Monde “caviar”
Rum & Coke cake with sweete crème and Coca Cola sheets
Menu subject to change.
