Movie / Film
Presented by Devour! The Food Film Fest
[email protected]
902.489.4796
A culinary dream from the backwards mind of a chef: The Appetizer: Scandinavian Sashimi 1 minute
Cook 5 minutes
Alimento 3 minutes
Lifers 10 minutes
A culinary dream from the backwards mind of a chef: The Main Course: Porter Braised Ox Cheek 1 minute
Pasta Fatta a Mano 2 minutes
Campbell’s 10 minutes
Cooking with Chef David Toutain in Paris 6 minutes
Best Man Wins 20 minutes
Meet the Maker – Vol. 4 The Pastry Chef 11 minutes
The Benevolent Baker: Doughnuts 2 minutes
Presented by Devour! The Food Film Fest
[email protected]
902.489.4796
A culinary dream from the backwards mind of a chef: The Appetizer: Scandinavian Sashimi 1 minute
Cook 5 minutes
Alimento 3 minutes
Lifers 10 minutes
A culinary dream from the backwards mind of a chef: The Main Course: Porter Braised Ox Cheek 1 minute
Pasta Fatta a Mano 2 minutes
Campbell’s 10 minutes
Cooking with Chef David Toutain in Paris 6 minutes
Best Man Wins 20 minutes
Meet the Maker – Vol. 4 The Pastry Chef 11 minutes
The Benevolent Baker: Doughnuts 2 minutes
Pricing & Tickets
Pricing: $12
Where to buy Tickets
TicketPro outlets in advance,
Al Whittle Theatre lobby starting Nov 4,
A limited number of all regular film access bracelets available for $50 (students $20)
Purchase Tickets Online
Where to buy Tickets
TicketPro outlets in advance,
Al Whittle Theatre lobby starting Nov 4,
A limited number of all regular film access bracelets available for $50 (students $20)
Purchase Tickets Online
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| Other Events at Al Whittle Theatre |
|---|
| Wed Apr 22, 7pm Comedy Caravan: On the Road Again (Preview) |
| Thu Apr 23, 7pm Much Ado About Nothing |
| Fri Apr 24, 7pm Comedy Caravan: On the Road Again |
| Sat Apr 25, 7pm Comedy Caravan: On the Road Again |
| Sat Apr 25, 2pm Comedy Caravan: On the Road Again |
| Sun Apr 26, 4pm Crime 101 |
| Sun Apr 26, 7pm Crime 101 |
| Thu Apr 30, 7pm Uncensored Voices Dress Rehearsal |
| Fri May 1, 7pm Uncensored Voices |
| Sat May 2, 1pm Uncensored Voices |
| See More... |
