The Cinema Arts Centre continues to provide online programming during our necessary shutdown to flatten the curve of COVID-19 infections and protect our community. While we cannot physically be together right now, it remains vital to our mission to keep our community connections strong and provide independent film and cultural programming in the virtual setting.
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Forks & Films: Episode 1
April 9 @ 6:00 pm - 11:00 pm
FORKS & FILMS: EPISODE 1
A New Digital Series from CAC!
As we all continue to adjust to our new and rapidly changing reality, we here at the Cinema Arts Centre are working to develop new ways to enjoy films as a getaway and keep you and our community, engaged with something extra special…a fun way to cook. Forks & Films!
Starting April 9, we will upload a free weekly episode that connects with a family-friendly film that you can download from various streaming services. Restaurateur, chef, and CAC trustee, Martin Butera will demonstrate tips and tricks for making dishes highlighted in the films while providing an interesting and often amusing background on what he is cooking.
Our host, Jacqueline Strayer, professor, film enthusiast, and CAC trustee, will share fun facts about each weekly film and invite you to share photos/videos of you making the food/watching the film on social media. Raffles and other contests will be held each week with lucky winners. She will showcase your stories, photos and videos in each subsequent episode.
Lady and the Tramp is available to stream with a subscription to Disney Plus. Click here to see all the places you can stream, rent, or buy the film!
To better prepare you for following along as Chef Martin recreates the classic meatballs from Lady and the Tramp, we wanted to give you a heads up on the ingredient list.
2 pounds ground chicken or ground chop meat
2 large fresh eggs
1 small onion, diced
1 large garlic clove, minced
1 ½ cup water
1 ¼ cup plain dried bread crumbs
½ cup fresh chopped parsley
½ cup freshly grated Romano cheese
1 teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil