Chef Lon Symensma, right, of Cho 77 will give a cooking demonstration and tasting at the Flatirons Food Film Festival. (Photo by Cyrus McCrimmon, The Denver Post.)
Two things most people really love, food and film, come together at the third annual Flatirons Food Film Festival, which will be the longest festival yet — six days of culinary cinema and food-related events.
The innovative programming includes such speakers as Sandor Katz, whose book “The Art of Fermentation” won a James Beard award, and who will be part of the concurrent fermented food fair that will include food and beverages from such places as Britt’s Pickles, Ozuke, and
Other speakers include James Beard award winning chef Andy Ricker of the Pok Pok restaurants (Northern Thai with a twist) and events also include a backyard permaculture tour.
Lots of local chefs will participate, including chef Lon Symensma of the popular restaurants and ChoLon, who will do a cooking demonstration and tasting.
And the eight films span a wide range of topics, with something for just about everyone, from the latest issues in food politics to the joys of cooking and eating, including a tasty slice of different foods and cuisines, from northeastern Thai and Sicilian to Jewish deli and Chinese-American.
The festival runs from Oct. 19 to 25, and most films will screen on the University of Colorado at Boulder campus.
Tickets for individual films are $8, and a pass for all films is $41.
For a complete listing of events, prices and exact locations, go to flatironsfoodfilmfest.org.
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