For a decade CineCHEF has kicked off the Boulder International Film Festival (BIFF) in a glittering night that brings together foodies, film, and some of the best chefs from around the Front Range. Each year there’s a theme, and eight chefs choose a movie, whether it’s a personal favorite or a source of culinary inspiration, and craft a dish based on that film.
“For this year’s 10th anniversary, we’ve focused mainly on Boulder, bringing together chefs who have been staples of the event since the beginning, along with a few newcomers,” said Nicole Kaganowicz Alamo, founder and co-creator of CineCHEF. Past themes have ranged from BadAss Women Chefs: Boulder vs. Denver, to Battle of the Sexes.
Kaganowicz Alamo initially moved to Boulder from New York City, bringing with her a background in food media. After years of working for publications like Gourmet and Saveur and organizing events with celebrity chefs like Alex Guarnaschelli and Tom Colicchio, she found herself working with local chefs in Boulder.
“The idea for CineChef was inspired by my experience creating chef-driven events and by Boulder’s unique food scene,” she continued. “From my previous experience putting on celebrity chef events, an idea spawned, [and I thought], ‘How can we bring the Boulder chef experience to life?’”
That’s when Kaganowicz Alamo partnered with BIFF to create CineCHEF, an event that highlights local chefs, drives traffic to their restaurants, and gives them an opportunity to flex their creativity.
Setting the Scene
CineCHEF will take place Thursday, March 13, at Rembrandt Yard (1301 Spruce St., Boulder), kicking off the BIFF, which runs until March 16.
The evening’s main attraction is the chefs’ interpretations of iconic films through their culinary creations. Attendees will have the opportunity to sample dishes from award-winning chefs, including those from four Michelin-recommended restaurants, all while enjoying a selection of paired wines, specialty cocktails and mocktails, and local craft beers.
“The level of creativity that emerges is truly remarkable. Every year, I’m blown away by the effort they put into their stations, themes, and food,” said Kaganowicz Alamo.
The event draws in around 300 people including festival VIPs, filmmakers, and even the occasional celebrity. Over the years it’s earned a reputation as a must-attend experience, selling out year after year. In addition to being one of Boulder’s buzziest food events, it is also a competition. Attendees vote for their favorite dishes, and the winner is honored at BIFF’s closing ceremony.
The Kitchen as a Stage
This year’s eight participating chefs take inspiration from films ranging from Edward Scissorhands to The Godfather, incorporating thematic elements from these beloved movies into their cuisine.
Rich Byers, executive chef for Jill’s Restaurant & Bistro, won last year’s CineCHEF competition. This year he is offering up a savory and a sweet dish, pork belly bao buns and strawberry shortcake donuts inspired by David Lynch’s films.
“I love Eraserhead, of course, Mulholland Drive, Twin Peaks, even Dune, even though [Lynch] wasn’t completely happy with the first version. He’s an incredible director,” Philip Antoine, general manager of Jill’s, enthusiastically expressed. “We’ll have six black-and-white portraits of David Lynch, all of him smoking, he was a smoker, after all, and we’ll also be projecting Mulholland Drive in the background for a touch of color.”
Hosea Rosenberg (Blackbelly, Santo)was at the very first CineCHEF. Ten years later he will try to recreate the magic of When Harry Met Sally with his Katz Deli-inspired pastrami on rye.
“We’re creating our own version of the famous Katz’s pastrami sandwich from When Harry Met Sally,” said Rosenberg. “At Blackbelly, we’re known for our butchery program, and we make incredible pastrami in-house with wagyu beef that we grind and smoke. This will be a simple, open-faced pastrami on rye, just really high-quality ingredients that should transport you straight to New York City.”
Chef Alex DeBernardis of Basta, on the other hand, is channeling his inner J.R.R. Tolkien with Basta’s Lord of the Rings inspired dish. Enter the Elvish Lembas Bread Trio with goat cheese, mushroom conserva, pâté, pickles, and smoked apple butter.
“Our dish represents each major region from Middle Earth,” said DeBernardis. “The goat cheese and mushrooms represent The Shire, the pâté and pickles give homage to Rohan, and the smoked apple butter is, of course, for Gondor. All of them are tied together on top of some Lembas bread to celebrate the elves of Valinor.”
Behind the Scenes
While the event is a highlight of the festival, pulling it off isn’t without its challenges. Kaganowicz Alamo, who started planning in December, joked about the behind-the-scenes chaos.
“One year, the power kept going out because the chefs were all using hot plates and overloading the circuits,” she said. “Now I make sure every chef has their own power circuit.”
Security has also had to tighten over the years due to eager food lovers trying to sneak in with passes from nearby venues.
“This event is a lot of people really fast, so we try to do dishes that are fun, but also that we can execute efficiently,” added Byers. “ You don’t want 40 people in line while you’re struggling to put up three orders, and we do as much as we can in our kitchen beforehand and bring a setup that lets us execute quickly.”
Byers’ biggest challenge this year? Steaming bao buns on-site. Hopefully, she said, she can get a perforated metal pans or tower steamer that can go over a burner. That way, she added, 15 buns can steam at a time.
While there Kaganowicz Alamo advises attendees to try every dish, arrive early, and soak in the experience. Overall, she added, it’s Boulder’s unique food scene that drives CineCHEF’s ongoing success.
“When you dine in Boulder, you get a personal experience. You meet the staff, interact with the chef, and if you sit at the chef’s counter, they’re friendly and engaging,” continued Kaganowicz Alamo. “That kind of warmth isn’t common in every city, and it really sets Boulder apart.”
Kaganowicz Alamo concluded, “Seeing this event grow from a small idea into a festival highlight over the past decade has been incredibly rewarding. I can’t wait to see what the chefs bring to the table this year, literally and creatively,”
Tickets for CineCHEF are $120, available here, with a limited number of $170 Amuse-Bouche tickets available for early entry at 5 p.m. All proceeds support BIFF.
