Sizzling on Screen

Ever wondered how to crystallize Parmesan cheese or deconstruct a sweet potato? Epicurean artistry via documentary film is what the Denver Film Society is serving up with El Bulli: Cooking in Progress, the Gereon Wetzel film showcasing a year in the life of three-star chef Ferran Adria -- the godfather...

By Jenn Wohletz

March 22, 2012

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Ever wondered how to crystallize Parmesan cheese or deconstruct a sweet potato? Epicurean artistry via documentary film is what the Denver Film Society is serving up with El Bulli: Cooking in Progress, the Gereon Wetzel film showcasing a year in the life of three-star chef Ferran Adria -- the godfather of molecular gastronomy -- and his culinary crew exploring the science of sustenance in their test kitchen in Barcelona.

The kitchen-voyeuristic style of the movie and its insider view of pure culinary alchemy is fascinating, and the chefs' dedication to detail is astounding. "Going to eat in an avant-garde restaurant gives you something like a creative emotion," Adria says in the film. "It's not just about 'Mmm, tastes good.' You feel something." This one-night-only showing at the Denver FilmCenter should have local foodies feeling sated, if not completely satisfied.

El Bulli will screen today at 7 p.m. at the Denver FilmCenter, at 2510 East Colfax Avenue. Tickets are $7.25 to $9.75. For more information, call 303-595-3456 or visit www.denverfilm.org.
Thu., March 22, 7 p.m., 2012

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