Hungarian filmmaker Janos Edelenyi with Cinema Society Director Andy Friedenberg
Eagle’s Nest Restaurant Manager Matt Mattox explains the nuances of Hungarian goulash.
Susan Knox Wilson
The Cinema Society of PebbleCreek opened its third season in grand style with a visit from award-winning Hungarian filmmaker Janos Edelenyi and a screening of his latest, most charming film, The Carer.
The movie, which deals with the travails of growing old, stars Brian Cox who plays Sir Michael Gifford, a retired Shakespearean actor suffering from a form of Parkinson’s that has left him flailing and cantankerous at his country estate. Sir Michael has alienated a host of caregivers, but his daughter forces a new companion on him, a young and pretty Hungarian refugee who has acting aspirations of her own. A friendship develops between the newcomer and the curmudgeon, a bond that threatens some of Sir Michael’s existing relationships but ultimately proves beneficial for all parties.
Graduating from the Academy of Films in Budapest, both as a director and director of photography, Janos Edelenyi was forced into exile in 1976 and subsequently immigrated to Israel. He is Executive Director of the Tel Aviv based Prolitera Productions and has directed and co-produced or/and photographed over 40 documentaries and seven feature films. Two of his documentaries won First Prizes at the National Documentary Film Festival and he was won prizes for Best Photography, Best TV Adaptation and prizes at other national and international festivals.
Following the screening and question and answer session with Edelenyi, a number of Cinema Society members traveled to Eagle’s Nest Restaurant for a lunch and learn session. Inspired by the diverse variety of films the Cinema Society brings in from around the world, Restaurant Manager Matt Mattox and Sous Chef Mary Ahrens created this special event for film–goers and for anyone else who love amazing world cuisine and learning all about it.
The Cinema Society’s November film, The Carer, a Hungarian/UK co-production inspired a menu of Hungarian specialties. As each course was presented, Matt delved into the history of Hungarian cooking, elaborated on the specialties and explained the subtleties of the wine pairings. Chef Mary confided that she had never before attempted the dessert Malna Piskotatekercs (roulade of sponge cake with raspberry whip cream filling) and was anxious to know if she had been successful. With not a crumb left on any plate, she was assured she had done well. Kudos to Matt, Mary and the Eagle’s Nest team for an outstanding performance!