The Full Frame Film Festival is coming to town next week and will be offering two free screenings at Durham Central Park. The great news is that Boricua Soul Food Truck will be serving both evenings. We will have the windows up and ready to serve at 5:30pm and the movies will start at 8:30pm on both evenings.
Friday April 6th
STEP
director
Amanda Lipitz
producers
Steven Cantor, Amanda Lipitz
STEP follows three students at the Baltimore Leadership School for Young Women over the course of their senior year. The school, founded in 2009, is based on the precept that all of its pupils will go on to attend college. As the inaugural class prepares to graduate, pressures are high for Cori, Blessin, and Tayla, but they are not alone. Counselor Paula Dofat is determined to help them reach higher education, no matter how much effort or tough love is involved. They also find support and a creative outlet through their school step dance team, the “Lethal Ladies.” With the intrepid Coach G pushing them to excellence, the step team becomes a welcome escape, and together, the women are determined to be a competitive threat during the season ahead. Moving between practice, home, and school, the film captures the complex struggles in each of these women’s young lives, underscoring just how hard it is to attain your dreams when other forces stand in the way. Highlighting inspiring connections and vibrant performances, this dynamic film may just rouse you to your feet. ST
Saturday April 7th
directors
Chris Hegedus, D A Pennebaker
producers
Frazer Pennebaker, Flora Lazar
Every four years, top chefs compete for the French pastry world’s highest honor: Meilleur Ouvrier de France, or MOF. Each competitor must execute over 40 handmade concoctions in just three days, everything from delicate chocolates adorned with gold foil to towering sculptures of blown sugar encircled with colorful candied ribbon. With the dexterity and flourish of seasoned chefs, D A Pennebaker and Chris Hegedus trace the journey of Jacquy Pfeiffer, co-founder of the French Pastry School in Chicago, through the 2008 competition. The tension is palpable as each competitor works under the scrutiny of a panel of master chefs and the ticking hand of the clock. The white-knuckle suspense as each masterpiece is presented to the judges makes the thin line between dream and obsession all the more tenuous. After the triumph and tears, the exuberance and exhaustion, it is no exaggeration to call these artisans the Kings of Pastry. ST
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