Mon September 9, 2019
“Dashi Journey” Screening + Q&A with Chef Shinobu Namae and Eric Wolfinger
SEE EVENT DETAILS
at Phyllis Wattis Theater at SFMOMA
(see times)
Join us for a special screening of Dashi Journey followed by a Q&A with Chef Shinobu Namae and filmmaker Eric Wolfinger moderated by editor-at-large Chris Ying!
The short film follows Chef Namae as he travels to the ends of Japan to uncover the origins of dashi, the original source of umami and the invisible foundation of Japanese cuisine. As he immerses himself in the lives of fisherman and food craftsmen, he is moved by the dignity, humor, and generosity of people who themselves are invisible to society.
The event is free, but space is limited and registration is required for entry. The screening will take place in SFMOMA’s Phyllis Wattis Theater, accessible through the museum’s entrance at Third Street.
After the screening, In Situ is hosting a separate, ticketed beer and dashi reception at the restaurant. Tickets are $25 and include guaranteed admission to the screening. If you plan to attend the reception but not the screening, please let us know so we can make the seat available to the public.
6:00 p.m. Theater doors open6:30 – 7:30 p.m. Free screening and Q&A (registration required)7:30 – 8:30 p.m. Ticketed reception at In Situ
About Chef Shinobu Namae
After graduating with a degree in political science, Chef Namae turned to cooking and spent five years training under Michel Bras in France and Tokyo. He then worked as pastry sous chef at The Fat Duck before opening L’Effervescence in Tokyo in 2010. Balancing a harmony between Japanese ingredients and French cuisine, the restaurant has been recognized with two Michelin stars and a spot at #12 on Asia’s 50 Best Restaurants list.
About Eric Wolfinger Eric is a traveling cook who found his calling behind the lens. With over a dozen award-winning books and hundreds of commissions as a photographer and director, he has built a reputation as a close collaborator whose immersive approach produces powerful storytelling. Before working as a photographer, Eric spent five years cooking and baking in San Francisco. While apprenticing at Tartine, his mentor Chad Robertson tapped him to shoot TARTINE BREAD, earning Eric a James Beard Award nomination for photography.
show less
The short film follows Chef Namae as he travels to the ends of Japan to uncover the origins of dashi, the original source of umami and the invisible foundation of Japanese cuisine. As he immerses himself in the lives of fisherman and food craftsmen, he is moved by the dignity, humor, and generosity of people who themselves are invisible to society.
The event is free, but space is limited and registration is required for entry. The screening will take place in SFMOMA’s Phyllis Wattis Theater, accessible through the museum’s entrance at Third Street.
After the screening, In Situ is hosting a separate, ticketed beer and dashi reception at the restaurant. Tickets are $25 and include guaranteed admission to the screening. If you plan to attend the reception but not the screening, please let us know so we can make the seat available to the public.
6:00 p.m. Theater doors open6:30 – 7:30 p.m. Free screening and Q&A (registration required)7:30 – 8:30 p.m. Ticketed reception at In Situ
About Chef Shinobu Namae
After graduating with a degree in political science, Chef Namae turned to cooking and spent five years training under Michel Bras in France and Tokyo. He then worked as pastry sous chef at The Fat Duck before opening L’Effervescence in Tokyo in 2010. Balancing a harmony between Japanese ingredients and French cuisine, the restaurant has been recognized with two Michelin stars and a spot at #12 on Asia’s 50 Best Restaurants list.
About Eric Wolfinger Eric is a traveling cook who found his calling behind the lens. With over a dozen award-winning books and hundreds of commissions as a photographer and director, he has built a reputation as a close collaborator whose immersive approach produces powerful storytelling. Before working as a photographer, Eric spent five years cooking and baking in San Francisco. While apprenticing at Tartine, his mentor Chad Robertson tapped him to shoot TARTINE BREAD, earning Eric a James Beard Award nomination for photography.
Join us for a special screening of Dashi Journey followed by a Q&A with Chef Shinobu Namae and filmmaker Eric Wolfinger moderated by editor-at-large Chris Ying!
The short film follows Chef Namae as he travels to the ends of Japan to uncover the origins of dashi, the original source of umami and the invisible foundation of Japanese cuisine. As he immerses himself in the lives of fisherman and food craftsmen, he is moved by the dignity, humor, and generosity of people who themselves are invisible to society.
The event is free, but space is limited and registration is required for entry. The screening will take place in SFMOMA’s Phyllis Wattis Theater, accessible through the museum’s entrance at Third Street.
After the screening, In Situ is hosting a separate, ticketed beer and dashi reception at the restaurant. Tickets are $25 and include guaranteed admission to the screening. If you plan to attend the reception but not the screening, please let us know so we can make the seat available to the public.
6:00 p.m. Theater doors open6:30 – 7:30 p.m. Free screening and Q&A (registration required)7:30 – 8:30 p.m. Ticketed reception at In Situ
About Chef Shinobu Namae
After graduating with a degree in political science, Chef Namae turned to cooking and spent five years training under Michel Bras in France and Tokyo. He then worked as pastry sous chef at The Fat Duck before opening L’Effervescence in Tokyo in 2010. Balancing a harmony between Japanese ingredients and French cuisine, the restaurant has been recognized with two Michelin stars and a spot at #12 on Asia’s 50 Best Restaurants list.
About Eric Wolfinger Eric is a traveling cook who found his calling behind the lens. With over a dozen award-winning books and hundreds of commissions as a photographer and director, he has built a reputation as a close collaborator whose immersive approach produces powerful storytelling. Before working as a photographer, Eric spent five years cooking and baking in San Francisco. While apprenticing at Tartine, his mentor Chad Robertson tapped him to shoot TARTINE BREAD, earning Eric a James Beard Award nomination for photography.
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The short film follows Chef Namae as he travels to the ends of Japan to uncover the origins of dashi, the original source of umami and the invisible foundation of Japanese cuisine. As he immerses himself in the lives of fisherman and food craftsmen, he is moved by the dignity, humor, and generosity of people who themselves are invisible to society.
The event is free, but space is limited and registration is required for entry. The screening will take place in SFMOMA’s Phyllis Wattis Theater, accessible through the museum’s entrance at Third Street.
After the screening, In Situ is hosting a separate, ticketed beer and dashi reception at the restaurant. Tickets are $25 and include guaranteed admission to the screening. If you plan to attend the reception but not the screening, please let us know so we can make the seat available to the public.
6:00 p.m. Theater doors open6:30 – 7:30 p.m. Free screening and Q&A (registration required)7:30 – 8:30 p.m. Ticketed reception at In Situ
About Chef Shinobu Namae
After graduating with a degree in political science, Chef Namae turned to cooking and spent five years training under Michel Bras in France and Tokyo. He then worked as pastry sous chef at The Fat Duck before opening L’Effervescence in Tokyo in 2010. Balancing a harmony between Japanese ingredients and French cuisine, the restaurant has been recognized with two Michelin stars and a spot at #12 on Asia’s 50 Best Restaurants list.
About Eric Wolfinger Eric is a traveling cook who found his calling behind the lens. With over a dozen award-winning books and hundreds of commissions as a photographer and director, he has built a reputation as a close collaborator whose immersive approach produces powerful storytelling. Before working as a photographer, Eric spent five years cooking and baking in San Francisco. While apprenticing at Tartine, his mentor Chad Robertson tapped him to shoot TARTINE BREAD, earning Eric a James Beard Award nomination for photography.
show less
Date/Times:
Phyllis Wattis Theater at SFMOMA
151 Third Street, San Francisco, CA 94103
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