Arts + Culture
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Beginning next Wednesday, Jan. 27th, Gordon Square’s Capitol Theatre will launch its monthly Happy Hour cocktail party – a classic film paired with cocktails and appetizers from local restaurants.
"An evening at our Happy Hour Film Series is a great way to warm up the winter with a drink as you mix and mingle with friends both old and new," says David Huffman, director of marketing for Cleveland Cinemas.
The idea came about last fall when theater officials realized they were not using the full potential of the theater’s liquor license. “We were serving beer and wine, but no mixed drinks until last September,” explains Huffman. They tried out the concept with a showing of “Some Like it Hot” last summer during the brunch series. “When we were doing Sunday mornings, a lot of films wouldn’t work with brunch,” Huffman explains
So officials then decided to run a recurring cocktail hour series, showing a few contemporary classics. The Happy Hour Kicks off on Wednesday with “Fargo” – a nod, in part, to the Coen Brothers’ upcoming release of “Hail, Caesar!”
Future showings include “The Sting” in February and “Network” in March.
The $10 admission ($8 if you buy in advance) includes one cocktail and complimentary appetizers, catered by local restaurants. Capitol Theatre’s current cocktail selections include a Moscow mule, whiskey sour, pomegranate gimlet, and a chipotle bloody mary, as well as beer and wine.
Cha Spirits and Pizza Kitchen will cater Wednesday’s showing. Toast, which catered the trial run in September, will be at the February event and Luxe will cater the March film.
Drinks and appetizers are from 6 p.m. to 7 p.m. Patrons are welcome to refill their beverages before the showings.
The Happy Hour series is in addition to the Capitol’s regular Wednesday happy hours, which offers a $1 discount on drinks from 4 p.m. to 8 p.m.
"An evening at our Happy Hour Film Series is a great way to warm up the winter with a drink as you mix and mingle with friends both old and new," says David Huffman, director of marketing for Cleveland Cinemas.
The idea came about last fall when theater officials realized they were not using the full potential of the theater’s liquor license. “We were serving beer and wine, but no mixed drinks until last September,” explains Huffman. They tried out the concept with a showing of “Some Like it Hot” last summer during the brunch series. “When we were doing Sunday mornings, a lot of films wouldn’t work with brunch,” Huffman explains
So officials then decided to run a recurring cocktail hour series, showing a few contemporary classics. The Happy Hour Kicks off on Wednesday with “Fargo” – a nod, in part, to the Coen Brothers’ upcoming release of “Hail, Caesar!”
Future showings include “The Sting” in February and “Network” in March.
The $10 admission ($8 if you buy in advance) includes one cocktail and complimentary appetizers, catered by local restaurants. Capitol Theatre’s current cocktail selections include a Moscow mule, whiskey sour, pomegranate gimlet, and a chipotle bloody mary, as well as beer and wine.
Cha Spirits and Pizza Kitchen will cater Wednesday’s showing. Toast, which catered the trial run in September, will be at the February event and Luxe will cater the March film.
Drinks and appetizers are from 6 p.m. to 7 p.m. Patrons are welcome to refill their beverages before the showings.
The Happy Hour series is in addition to the Capitol’s regular Wednesday happy hours, which offers a $1 discount on drinks from 4 p.m. to 8 p.m.
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As much as she likes to show off her ceramics, artist Gina DeSantis wanted a new way to highlight the works she creates in her studio at the Screw Factory in Lakewood. “I hate showing my work in galleries,” she declares. “It just sits on a white pedestal and it’s like, ‘oh look, a mug.’”
Then DeSantis started thinking about the whole farm-to-table movement, and the practice of sourcing food locally. She thought, why can’t that practice apply to the plates people use to eat their local food?
So DeSantis contacted her friend Jillian Davis, owner of Toast restaurant, about a showing her work in the restaurant. Davis loved the idea, and with that Kiln to Table: An evening of fine craft and fine dining was born.
DeSantis designed 50 three-piece place settings – a salad plate, a dinner plate and a soup bowl – for the restaurant. Diners have the option to buy their place settings after dinner (the setting will be cleaned and packed up for pick up on Friday). Of course, guests are not obligated to buy their settings.
"I came up with rustic, simple dinnerware for Toast,” DeSantis says. “It accentuates the food and doesn’t distract from it.”
Kiln to Table is a one-night exhibit. But DeSantis would like to see restaurant shows become a regular thing. “It’s one night only, but hopefully it will be more,” she says. “I might get other artists involved and we’ll hop around the city. “
DeSantis adds that she wants to continue the trend of buying locally. “There’s this frenzy for everything local,” she says. “We’re growing and sourcing everything locally and then throw it on a 50-cent Ikea plate.”
She encourages people to take the trend a step further and buy their dinnerware locally as well. We’re so concerned about sourcing everything local, but we get from A to Y,” DeSantis explains. “It may be more costly, but if you’re really concerned about sourcing local, it’s worth it.”
Kiln to Table is scheduled for Thursday, November 5 from 4:30 pm to 11 pm. Reservations are recommended.
Then DeSantis started thinking about the whole farm-to-table movement, and the practice of sourcing food locally. She thought, why can’t that practice apply to the plates people use to eat their local food?
So DeSantis contacted her friend Jillian Davis, owner of Toast restaurant, about a showing her work in the restaurant. Davis loved the idea, and with that Kiln to Table: An evening of fine craft and fine dining was born.
DeSantis designed 50 three-piece place settings – a salad plate, a dinner plate and a soup bowl – for the restaurant. Diners have the option to buy their place settings after dinner (the setting will be cleaned and packed up for pick up on Friday). Of course, guests are not obligated to buy their settings.
"I came up with rustic, simple dinnerware for Toast,” DeSantis says. “It accentuates the food and doesn’t distract from it.”
Kiln to Table is a one-night exhibit. But DeSantis would like to see restaurant shows become a regular thing. “It’s one night only, but hopefully it will be more,” she says. “I might get other artists involved and we’ll hop around the city. “
DeSantis adds that she wants to continue the trend of buying locally. “There’s this frenzy for everything local,” she says. “We’re growing and sourcing everything locally and then throw it on a 50-cent Ikea plate.”
She encourages people to take the trend a step further and buy their dinnerware locally as well. We’re so concerned about sourcing everything local, but we get from A to Y,” DeSantis explains. “It may be more costly, but if you’re really concerned about sourcing local, it’s worth it.”
Kiln to Table is scheduled for Thursday, November 5 from 4:30 pm to 11 pm. Reservations are recommended.
