Denmarks' Rene Redzepi is considered to be one of the most influential Michelin Star Chef's in the world. His Denmark restaurant NOMA was chosen as one of the 50 best Restaurants in the WORLD. If you aren't a jet setting rich gourmand then you might not know who he is but a lot of people around the world do and they flock to eat things like his "Ants on a Shrimp". Ut is also the name of a new Documentary that is being screened at this year's Hot Docs Film Festival.
Eatable Films is bringing this intense look into the inner workings of creating a NOMA restaurant in Japan after closing down his Denmark restaurant temporarily. This film isn't for the Kraft dinner or takeout pizza crowd. It's for people who take their food seriously and want to know where it comes from and who's making it.
Redzepi gained his reputation from foraging for his ingredients near his restaurant in Denmark and then transforming them using modern techniques while still keeping it simple and clean. The film focuses on Redzepi and his team of Chef's who look to Japan's native foraged ingredients to create a new menu that has Japanese roots while using his technical spin. You can see the toll it takes on the lives of Redzepi's team as they put their whole life into the new Noma restaurant It's focus is laser sharp. Look at this photo of Ants on a Shrimp. Placed there one by one and making sure that the shrimp are alive when presented to guests. Are you a food risk taker or a food conservative?
Redzepi is the ultimate risk taker who is always looking for the unknown to become known.
ANTS ON A SHRIMP
Eatable Films dinner to celebrate Canadian premiere of Ants on a Shrimp.
Featuring ‘The Canadian Landscape in five courses’by Chef Justin Cournoyer of Actinolite.
On May 1, 2016, in celebration of Hot Docs’ Canadian premiere of Ants on a Shrimp, the hottest food documentary of 2016, Eatable Films, Toronto’s first food film festival, curates an exclusive dinner featuring one of Canada’s most celebrated restaurants, Actinolite. Inspired by the seasonality of the Canadian landscape, Chef Justin Cournoyer will present the essence of our Canadian spring.
THE IMMERSIVE DINING EXPERIENCE: Enter the world of culinary creation inspired by the Canadian landscape. In celebration of the film Ants on a Shrimp, Chef Justin Cournoyer of Actinolite will tell the story of seasonality and the Canadian landscape. This unique 5 course dinner will include; wild foraged ingredients, locally grown vegetables, meats, fish and grains. The dinner is a combination of highs and lows, expected and unexpected, familiar and unfamiliar. The exclusive experience, limited to 160 guests, includes film tickets and dinner with wine/alcohol pairings, served steps from the Isabel Bader Theatre screening, in the hundred-year old, neo-gothic Burwash Hall. The film’s director, Maurice Dekkers, will be in attendance. Eatable Films invites you to Eat. Drink. Think.
Sunday, May 1, 2016
Screening at 6:45pm Isabel Bader Theatre, 93 Charles Street W., Toronto
Dinner at 8:45pm at Burwash Hall, Victoria College, University of Toronto, 73 Queens Park Crescent E., Toronto
Featuring Chef Justin Cournoyer, Actinolite
With special guests, including Maurice Dekkers, Ants on a Shrimp
Tickets $190pp, including screening, dinner and wine/alcohol pairings
Tickets now available at http://www.hotdocs.ca/p/ants-on-a-shrimp
Chef Justin Cournoyer is an advocate for the culture of food - the inherent wisdom of our ancestors in following the land to cook with what you have around you at the moment, within our Canadian Seasons. One of the most important connections is to the source of the food itself. Actinolite Restaurant works directly with farmers, fisheries, mills and vintners to pull together the best they have to offer and craft the journey of the meal. When you turn yourself over to the journey, the sum is so much more than the parts. Cournoyer’s meals are beautifully choreographed to be memorable and to make you want to come back and be taken by the hand once more.
THE FILM: ANTS ON A SHRIMP | 88 MINUTES | 2016 | NETHERLANDS
In January 2015, the food world holds its breath while renowned chef Rene Redzepi temporarily closes Noma, considered the world’s best restaurant, and transports his entire team from Copenhagen to Tokyo for a five-week pop-up. Known for translating the essence of Denmark's unique flavours into one-of-a-kind dishes, now neither Redzepi nor his staff know anything of the local food resources. With Redzepi’s international reputation hanging in the balance, filmmaker Maurice Dekkers delivers a once-in-a-lifetime behind-the-scenes peek inside the intense pressure, determined artistry and impossible challenge of life inside a kitchen of unparalleled ambition.
ABOUT HOT DOCS: Hot Docs, North America’s largest documentary festival, conference and market, will present its 23rd annual edition from April 28–May 8, 2016. An outstanding selection of 232 documentaries from Canada and around the world will be presented to Toronto audiences and international delegates. Hot Docs will also mount a full roster of conference sessions and market events and services for documentary practitioners, including the renowned Hot Docs Forum, Hot Docs Deal Maker and The Doc Shop. In partnership with Blue Ice Group, Hot Docs operates the Bloor Hot Docs Cinema, a century-old landmark located in Toronto’s Annex neighbourhood.
ABOUT EATABLE: An innovative and immersive experience, Eatable Films is the first film food festival in Toronto. Its mandate is to provide audiences with a new way to get excited about food. Eatable satiates the hungry viewer and inspires the food-obsessed mind.
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*photos provided by Eatable Films