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Back to Burgundy (Ce qui nous lie)

Wine lovers will raise their glass to this delicious and full-bodied French drama about a struggling vineyard and the family that must come together to nurture it back to life. When prodigal son Jean returns home to the picturesque landscape of Burgundy, he’s met with some sour notes from his two estranged siblings, who’ve been taking care of the vineyard while Jean was away. As the three come to face the imminent death of their father, they begin to realize that saving the legacy of their vineyard will mean not only hard labor but also hard truths, and they’ll have to cultivate more than just grapes in order to get past the pain they all have buried. With its striking cinematography, this tender film vividly captures the authentic experience of harvesting wine (director Cédric Klapisch worked a season as research) and will remind you of the important connection to the earth that feeds both body and soul.
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Brewmaster

Grains, water, hops, yeast. It takes just four ingredients to make beer, a commodity as old as human history and, more recently, the center of a booming craft industry. In 1998, there were just 1,500 breweries in the United States; today, over 7,000. Creativity and innovation are at the heart of this industry, and for many, brewing has become an unshakable passion. Peeking behind the grain mill, Brewmaster takes the audience to the center of America’s new favorite business venture as we get behindthe scenes with the men and women who engulf themselves in this suds-soaked world. From amateur brewers taking their first sips to the most notable names in beer, crack open a cold one and enjoy. This film’s for you.
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Chef Flynn

You may not think a celebrity chef documentary could also be a classic coming-of-age tale, but Chef Flynn is no ordinary movie. Like so many of us, Flynn McGarry grew up with dreams that might have seemed a tad outsized. But Flynn started a hot-ticket dining club when he was 12, appeared on the cover of New York Times Magazine at 15, and virtually defined the word “prodigy.” Things weren’t, however, as easy as they looked. Flynn had to weather enormous backlash (“Chef Doogie Howser”), the weight of expectation, and living with his helicopter mom (the horror!) on his climb to respect. You may come to Chef Flynn ready to salivate over the beautiful culinary creations—and believe us, you will—but you’ll leave talking about the immensely talented and charismatic kid that you can’t stop rooting for.
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The Heat: A Kitchen (R)evolution

Top Chef, Chopped, you name it—we are in the golden age of the celebrity chef and the pressure has never been higher to break out in this cutting industry. High stress and grueling hours are enough to turn up the burner in any kitchen. But in recent years, the tolerance for macho celebrity chef showboating has boiled over. As more women rise up, a long-simmering cultural shift is demanded. Documentary filmmaker Maya Gallus brings the audience to the front lines of the food industry to meet the pioneers who have kicked through the glass ceiling. These apron-donning culinary craftswomen are taking the toxic industry by storm, and watch out. Because if you can’t stand the heat get out of the kitchen. IN PERSON: Director Maya Gallus.
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The Quest of Alain Ducasse (La quête d'Alain Ducasse)

This fascinating (and mouth-watering) doc offers a glimpse into the life of a true icon. For over 45 years Alain Ducasse has worked tirelessly to become the most respected chef and culinary mentor in the world. Today, at age 61, he’s amassed a staggering 21 Michelin stars across his 23 restaurants—and he shows no signs of slowing down. So what drives Ducasse to continue? What’s left for him to accomplish? For two years this famously private man allowed director Gilles de Maistre to document his life. De Maistre follows him all across the globe as the godfather of French cuisine plans a new restaurant and checks in on his others. Between meetings Ducasse ventures to remote farms and hole-in-the wall restaurants alike, perpetually searching for unique flavors and foods, firm in his conviction that sustainable, humanist cuisine just might save the world.
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