Shabbat Lounge, Havdalah ConcertWasatch Brew Pub, 250 Main St., second floor, 9 a.m.-11 p.m. for the lounge, 9-11 p.m. for concert Shabbat Lounge is open all day with complimentary programs, food and drinks. All are welcome. Havdalah Concert starts at 9 p.m. RSVPs and a full scheduled at sundanceshabbat.org.
The Miseducation of Cameron Post PartyChase Sapphire on Main, 573 Main St.,10 p.m.-1 a.m. IMDbPro celebrates the launch of its first-ever mobile app, for iPhone, by hosting the invitation-only premiere party for The Miseducation of Cameron Post. Expected guests include castmembers Chloë Grace Moretz, Sasha Lane, Forrest Goodluck, John Gallagher Jr. and Jennifer Ehle; director Desiree Akhavan; IMDb founder and CEO Col Needham and Matt Kumin, head of IMDbPro; and others.
Whitewater Films ReceptionThe Luxury Escape, St. Regis Deer Valley, 2300 Deer Valley Dr. East, 7-10 p.m. Celebrating Halfway There, expected guests include Matthew Lillard, Esai Morales, Sarah Shahi, Nishi Munshi, and Paige Hurd; director Rick Rosenthal; screenwriter Nick Morton, and more.
Roman Style Pizzeria Coperta (coming soon) 950 Broadway Denver hasn’t seen much in the Roman pizza category, but chef/restaurant owner Paul Reilly (of Beast + Bottle and Coperta) wants to change that with his latest venture. But what exactly does Roman pizza entail? According to Reilly, two distinct styles of pizza can be found in Rome. "Pizza Romana is meant to be thin and crispy and enjoyed as a meal," he says. "Pizza al taglio, or pizza by the cut, is a thicker dough traditionally eaten on the go or as Roman street food." Pizzeria Coperta will launch in the Broadway Market in early 2019, serving both types. Guests will be able to order a pie inside the market at the counter, or do it the Roman way and get piece from a takeout window facing the street.
BMI’s Music & Film: The Creative Process RoundtableThe Shop, 1167 Woodside Ave., 2-4 p.m. Moderated by Doreen Ringer-Ross, BMI vp film, tv and visual media relations, this event will feature a discussion on the role of music in film. Open to festival credential holders. Panelists include Peter Golub, Jeff Beal, Lauren Greenfield, Paul Cantelon, Susan Lacy, Miriam Cutler, Kimberly Reed, Craig Wedren, Laura Karpman, Heather McIntosh, Amy Scott, Jongnic Bontemps, Mel Jones, Kris Bowers, Dustin O’Halloran, Sam Bisbee and Rudy Faldez.
Sundance Photographer Victoria Will Book SigningDolly’s Bookstore, 510 Main St., 2-4 p.m.Photographer Victoria Will will celebrate the release of her new book of tintype portraits, Borne Back, which features photographs taken at past Sundance Film Festivals. The new tome showcases photographs of actors and directors such as Robert Redford, William H. Macy, Philip Seymour Hoffman and Maggie Gyllenhaal.Brave New StoryFilmmaker Lodge, 550 Main St., second floor, 2:15-3:45 p.m. Reinaldo Marcus Green (Monsters and Men), RaMell Ross (Hale County This Morning, This Evening), Brett Story (The Prison in Twelve Landscapes), and Lynette Wallworth (Awavena) will be joined by moderator Tabitha Jackson (director, Sundance Documentary Program) to discuss new ways of telling stories from the radical to the innovative.
This Sand Springs favorite closed in May. The owner said she didn’t have plans to open another bakery.
Ready to go straight out of the box, this wood-fired oven just needs a suitable base somewhere in your garden, or it can be set up on a stand, which is also included. Preheating the oven with the fire will take just over an hour, which gives you plenty of time to do all your prep work and have a beer.
It’s more like three hours, really. But that’s worth it. Making fire, having friends around, having a few beers and good food. What’s not to like about that!
During a recent visit, the margherita pie (small $12, large $16) and the shrimp burrata and basil white pie (small $17, large $26) are both winners. The margherita is a classic fusion of thin dough, subtly sweet marinara sauce, topped with that essential mozzarella cheese. On the white pie, the shrimp and burrata serve as great, if unusual, toppings. A strength of both pies is the New Haven-style, coal-fired dough.
The Barhaug’s soon discovered getting a food truck going isn’t necessarily easier than opening up a traditional restaurant. There are taxes, manufacturing costs since each rig is a custom-build, and strict food safety standards. In spite of the fact that the oven design has been safely used world-wide for generations, they had so much trouble getting the final fire inspection approval on the oven that they eventually hired a lawyer.
Emerging PlatformsCNN HQ, 268 Main St., 5-6 p.m. A panel discussion co-hosted by THR and CNN Great Big Story with THR editorial director Matthew Belloni moderating. Reception to follow.
I made a pizza and charged my phone with a camp stove because the future is amazing | Electric Pizzarette Related Video:
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