The TaleGrey Goose Blue Door, 449 Main St., 5:30 p.m. The Grey Goose-sponsored venue hosts an afterparty for the film’s stars and guests. Expected to attend are Laura Dern, Jason Ritter, Common, Elizabeth Debicki and Ellen Burstyn.
Details of BASF materials and solutions on the three concept cars exhibited at the 16th Guangzhou International Automobile Exhibition include:
The Nissan Kicks’s seat height makes it easy to enter and exit.(Photo: Mark Phelan/Detroit Free Press)Buy Photo
Park City Live Presents Kaskade at Snowfest427 Main St. Each night, chart-topping artists will take the stage for intimate performances. EDM pioneer Kaskade kicks off the festival.
“We have greatly appreciated the close collaboration and returned that loyalty as a matter of course even in difficult times. For example, we jointly overcame the deep recession caused by the Asian financial crisis at the end of the 1990s.
This Close PanelSundanceTV HQ, 268 Main St., 3-4 p.m. Per the invite: “Join actors Shoshannah Stern, Josh Feldman, Colt Prattes and award-winning filmmaker and Sundance Film Festival alum Andrew Ahn for a discussion surrounding Sundance Now’s groundbreaking new series, This Close, part of the Sundance Film Festival’s 2018 Indie Episodic Showcase.” Open to the public.Netflix Presents A Futile and Stupid Gesture PartyRock & Reilly’s Daytime Lounge presented by J.Crew, Nylon and Roku, 427 Main St., 6:30-9:30 p.m.
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.
Many of us know the moment of dread. You’ve boarded the airplane and you’re in the seat. The last passengers are still coming down the aisle. There’s an empty seat next to you. The people streaming down the aisle are of assorted sizes…pray for a slim one.
Barbecues? So 2017. If you want to impress your garden gang, you need to invest in an outdoor pizza oven so that you can serve up freshly baked, light and crispy pizza to order.
Owner-operator Tom Hoover calls their methods “a healthier approach of eating a really good pizza.”
The pizza oven stayed on kicking out its 260C heat, providing a focal point which to gather around. Nobody cared what time it was, nobody said: “We’ll do dinner for 4pm”. Nobody was left in the kitchen peeling sprouts, trimming parsnips, chopping carrots or doing that weird tin-scraping dance when you make gravy using the dregs of what the turkey was cooked in.
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