Purpleicious' Journals

Premiere of "Sticks & Stones" at RIT's Screening

Premiere of "Sticks & Stones" at RIT's Winter Screenings Monday Feb. 27 7PM

RIT's school of Film and Animation presents the Winter
Quarter Screening of the Graduate work on Monday, Feb
27th at 7PM. This show combines the short films of 3D
animators, live action filmmakers, and stop-motion
animators. This is the premiere of their work and it
will be held in Carlson Auditorium. Visitor parking is
available and there is no charge.

My short film that will be a part of the screening is
8 minutes and called "Sticks & Stones" it features
great local actors: Arthur Brown, Tina Chapman, Leah
Garland, Robert Jackson, and the first performance of
Nubia Cromardie (5 years old). It also features the
music of a local jazz artist Zahyia Rolle.

ABOUT THE FILM:
This experimental fiction deals with a kindergarten
student in an "urban" school and her parent's attempts
to convince her teacher to improve the curriculum.
Based on an actual experience.

--------------------------

AND, if that's not enough, my Spring Film from last
year will be shown that same night at the Little
Theater in the "Emerging Filmmaker Series"

On Monday, February 27 at 9:15 pm, the Little Theatre
will screen the latest in its monthly series entitled
Emerging Filmmakers. The series, which debuted in the
fall of 2003, screens short films by filmmakers
residing in New York State or who made their films in
New York State. This program also continues the
Filmmakers Forum a Q&A with selected filmmakers
following the screening.

The films to be screened are:
Different and Normal: My Life with Asperger Syndrome
25:00 minutes Richard Colosi Canandaigua,
NY
The film: A documentary about a Rochester teen who is
living proof that people can change.
The artist: Richard Colosi is a graduate student in
the Education Department at St. John Fisher College
and an aspiring filmmaker.

A Man and His Pig :30 minutes Adrian Esposito
Brighton, NY
The film: An animation about a man and his hungry pig.
The artist: Adrian Esposito is the subject of Richard
Colosis documentary Different and Normal.

Identity Through Art: Rochester Asian American Artists
30:00 minutes Asian Pacific-Islander American
History Project Rochester, NY
The film: Produced on a crazy schedule and an
impossible budget by volunteers and APA-HiP, this
documentary surveys the oral histories and art of both
emerging and prominent Rochester area artists Mara
Ahmed, Parvatha Chidambaram, Nancy Gong, Hara Kang,
Chea Peng and Yasuko Spence.
The artists: Cinematography and editing by Rehema
Trimiew and Yoshihiro Shimizu, both Master of Fine
Arts candidates in the Live Action program at RITs
School of Film and Animation.

White Wonder 25:00 minutes Daniel Swinton
East Rochester, NY
The film: A documentary about one mans search for
the elusive white squirrel.
The artist: Daniel Swinton is a 2004 graduate of
RITs School of Film and Animation. He currently
works as a producer, videographer and editor for Video
Propulsion, Inc.

Admission to the Emerging Filmmaker series is $5.00

LOCATION:
Little Theatre
240 East Avenue
Rochester, NY 14604
Contact: Jennifer Caleshu
(585)258-0403 or marketing@little-theatre.com
For showtimes: (585)258-0444
For more info: www.thelittle.org

THANK YOU ALL FOR YOUR SUPPORT!!!!

Not about Chocolate

Whu-Hoo, made the cover of the Insider-

Valrhona Chuao | 65% Cocoa | Extra Bitter

Excellent dark chocolate. Crisp and slow melting. Good, can't describe why, but it cost $8 in Canada, which is like $4 for a bar. Well balanced, it doesn't have that weird sweet aftertaste that some chocolates have.

Any way the description on the bar says "In Venezuela deep inside a magic valley where you access only by sea; the people of Chuao grow an outstanding and rare cocoa whitch we use in making this chocolate." Besides the spelling error I thought it was ridiculous that they called the Venezuelan valley magical.

On my trip this summer I went to Honduras and got to see real cacao growing on the tree. It was Awesome!

Godiva Coffee Break

Wow- Mainefish won a Free Godiva Coffee Break by putting his card in a bowl at their store. So, since he didn't have a workplace and my house is air-conditioned we had it in conjunction with a garage sale and BBQ. They brought baskets of chocolate and set out trays of cookies/biscuits to go with their Crème Brûlée coffee. Alex brought strawberris that we ate with the chocolate. WE should of grabbed a hand full of the chocolate samples, melted them down and drizzeled them on the strawberries..... Oh well next time. They left the rest of the samples and a box of chocolates with us. 8)

(They didn't bring any of the summer collection - or the cool flavored truffles or the hot cocoa.)

Oh yeah, the Godiva lady had gone to "Chocolate School" and she had this flip book presentation thing of the history of chocolate and how to handle a "chocolate tasting" We asked her for a mini-lesson. First you look, then listen for the snap of the chocolate when you break it, then you smell (I think), and finally taste (hold the chocolate between the roof of your mouth and tongue and let it melt)

The signature biscuits were my favorites!

The Chocolate Room

The Chocolate Room
Wonderful slightly upscale chocolate cafe. This was also in Brooklyn (Brooklyn Rocks!). I had a brownie sundae composed of Fresh Mint ice cream, Belgian Chocolate ice cream, mint sprigs and of course a brownie. All nut free thankfully! It was great. The belgian ice cream was comperable to the Godiva ice cream. The Mint Ice cream was wonderful!!! I'm going to have to learn to make it. I planted chocolate-mint plants outside along with spearmint, we'll have to get the ice cream maker fired up. The brownie was fabulous, Iremember rich and dark-

That reminds me of a game my friend and I used to play in HS:
I like my men like my brownies ---- rich and dark
I like my men like my mint ice cream ---- fresh with lots of green
I like my men like my chocolate room ---- close by and carrying chocolates
................

Jacques Torres

Went to Brooklyn for the weekend and 2 chocolaterias!
Apparently Jacques aka Mr. Chocolate has a chocolate factory on Water St! Par a self declared chocolate addict friend of Mainefish's reccommended it to us. This morning we had Pain au Chocolat. It was good but not better then any other high quality chocolate croissant. The hot cocoa was great. It was thick on top, I kept waiting to finish the this top layer and it lasted all the way to the botton; the whole thing was that thick. It wasn't one of those dark, gooey tazas de chocolate, like the chanticos Starbucks has. It was creamy and we got the spicy variety. There were little solid things you could chew on in the cocoa. I asked the cashier and she said it was pieces of the chocolate mix. I think she was wrong, because if it were chocolate it would have melted. I think it was nibs or the spices. I pulled one out and it was a light brown/orangish color. Anyway, good. As were the prices- we bought a box of 12 of the bon-bons. The ones we ate tonight were chocolate mint tea, fresh lemon, Alize passion, and a mystery one. I think the Alize passion fruit one was my favorite. We've got PB&J, earl grey, dirty martini (with the olive flavor), port, and sereval others to get into!

To get the chocolate home, someone's car doesn't have air conditioning, it was 90 today and a 6 hour drive- we stopped at Shop Rite bought a styrofoam cooler and a bag of ice. We set the chocolates on that and they mostly held up all the way back home. We ate the ice along the way to keep coooool.

Hot Masala bar by Dolfin

When in Boston, I found loads of Chocolaterias ! I went to one store offering international foods and chocolates (and run by an onery tranvestite). I got a bar of the HOT MASALA. It's made with milk chocolate, and masala spicy. I think I would have perferred dark chocolate. It reminded me of the Mole truffle that they have in Parkleigh in Rochester. It was nice. I shared it with my dad, brother, and Adam. No one was particularly enthused, just appreciated something new. I think I'll melt the rest of the bar down for hot cocoa, that would be good!

Dolfin's site