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TREND on the Cocteau

New Mexico's TREND magazine has a nice feature on the reborn Jean Cocteau Cinema in this month's issue.

You can check out the article (and some cool pictures) on line at http://issuu.com/trendmagazineglobal/docs/trend_v14-2_web/46

TREND is an architecture and style magazine, so understandably they gave a lot of ink to the architect who designed the original interior when the Collective Fantasy was reborn as the Cocteau in 1984.  That was well deserved.  I do wish, however, that they had also mentioned Jayne Franck, who did the redesign of our cafe area, including a wonderful reimagining of the concessions area with our stunning glass brick candy counter.  Jayne is off studying in Cambridge England just now, but she deserves a hand of applause so loud it could be heard even across oceans.

Still, a nice piece... it's great to know the theatre is still so beloved by the Santa Fe community.

This week, by the way, we are helping to host the Santa Fe Independent Film Festival (along with the Lensic, the CCA, and the Screen), one of Santa Fe's two major film fests.  A great lineup of movies is on offer.  If you're around, come, support the festival, see some movies.

In between the festival entries, we're also running two great fun fantasy/ horror films, one old and one very new: a newly restored and director approved print of the British classic THE WICKER MAN (with Edward Woodward, not Nicholas Cage, thank you), and the movie that the Mouse does not want you to see, ESCAPE FROM TOMORROW.

Here's a taste:

See you at the movies!


Oct. 20th, 2013 01:45 am (UTC)
There are a number of factors that go into good popcorn.

To start with, there's the corn itself. Some varities are much better than others. We used an organic popping corn grown by the Amish and shipped out from the midwest.

There's the oil you pop it in. Air popped is great, but they don't make air poppers big enough for theatres. The multiplexes mostly use coconut oil, the cheapest, nastiest of the choices. Not healthy, and not tasty either. We use sunflower oil. (Safflower oil and canola oil are good choices too, better than coconut, but we prefer sunflower. Olive oil is also good, but has a distinctive taste that some people do not like).

Then there is the butter. No, not "goo," not "Golden Flavor," not that permanently liquid yellow grease you get at the multiplex. Even margarine need not apply. We use REAL butter.

Lastly, the extra toppings. We offer parmesan cheese, brewer's yeast, cinnamon-sugar, chile powder, garlic salt, and sea salt. Use as much or as little as you like. No extra charge.

Add it all up: best popcorn in town, no contest. Then and now.
Kerie Anisimova
Oct. 20th, 2013 06:45 am (UTC)
Sounds so tasty
You could open a very good restaurant!
Tracy Semonik
Oct. 21st, 2013 04:26 am (UTC)
Well, I'm from Pittsburgh, and while I did know the Amish make great baked goods and deli meats/cheese, I was unaware of their popping corn. The next gastronomical tour "back home" will have to include finding it.

And EVERYONE hates that I'm a fan of this one specific butter-flavoured "goo". I could write a dissertation on why I like it, but I won't.


George R.R. Martin
George R. R. Martin

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