 week, and each event will feature four to 11 food-themed films, selected with a corresponding menu in mind. During or after each screening, Seth and his staff coordinate serving 200-250 guests delicacies such as compost cookies flown in from NYC’s Momofuku Milk Bar (Wednesday night) or an authentic low country shrimp boil (Saturday night). No finger foods here—each night is designed to be a complete, multi-course meal.
“We make sure everyone goes home full,” Unger said.
We caught up with him to get a taste of things to come.
Click here for tickets and more information about the fest, which runs from November 20–23 at Kendall College in River West.
HOW IS THE FOOD SERVED?
SETH: There are different service styles we use depending on what the needs are. Sometimes we serve it to you right in your seat; sometimes it’s at the after-party.
[When food is served in the theater,] you’re trying to serve a hot dish of food to a specific frame in a film. When the audience sees it onscreen, and they say, “Wow! I wonder what that tastes like,” boom! You want to hand it to them right there.
What you would see there is very choreographed, almost like a ballet. Imagine people sitting in the theater. You’ll see two lines of servers walk down the aisle. They’ll pass the tray down the aisle. Each person takes one and passes it down. Then they pick up the tray. If it works right, it happens in 20 seconds. You don’t even know they were there.
WHAT ARE THE AFTER-PARTIES LIKE?
SETH: We do the after-party right down the hall [from the theater] in this room they have called the Skyline, which has big windows. You can see the city, and it’s a big party space. And we have a DJ who travels with us from New York, DJ Keili from Brooklyn. She comes with us and spins at every event.
HOW ARE THE FILMS SELECTED?
SETH: The competition is open to films of any length…The only requirement to be in the festival is that it has to be about food or drink. There’s a selection committee that picks the films that will be screened, and then the judging panel chooses the awardees… It is true that most of the event ended up being a series of
week, and each event will feature four to 11 food - themed film, choose with a corresponding menu in mind. During or after each cover, Seth and his staff coordinate serving 200 - 250 node delicacies such as compost cookies fly in from NYC ’s Momofuku Milk Bar (Wednesday night) or an authentic low state shrimp boil (Saturday nox). No finger foods here — each night is designed to be a complete, multi - course meal. 
 “ We produce sure everyone goes home full, ” Unger say. 
 We caught up with him to get a taste of thing to come. 
 Click here for tickets and more information about the fest, which prevail from November 20–23 at Kendall College in River West. 
 HOW IS THE FOOD SERVED? 
 SETH: There are different service styles we use depend on what the needs are. Sometimes we serve it to you right in your seat; sometimes it ’s at the after - party. 
 [ When food is served in the theater, ] you ’re trying to serve a hot dish of food to a specific frame in a film. When the audience sees it onscreen, and they say, “ Wow! I wonder what that tastes like, ” boom! You want to pass it to them properly there. 
 What you would see there be very choreographed, about like a ballet. think people sitting in the theater. You ’ll see two lines of servers walk down the aisle. They ’ll pass the tray down the aisle. Each person takes one and authorize it down. Then they pick up the tray. If it works right, it happens in 20 seconds. You do n’t even know they were there. 
 WHAT ARE THE AFTER - party LIKE? 
 SETH: We do the after - party right down the hall [ from the theater ] in this room they have called the Skyline, which has large windows. You can see the city, and it ’s a big party space. And we have a disk jockey who travels with us from New York, DJ Keili from Brooklyn. She comes with us and spins at every event. 
 HOW ARE THE FILMS SELECTED? 
 SETH: The competition is open to films of any length … The alone requirement to be in the festival is that it have to be about food or drink. There ’s a choice committee that picks the movie that will be screened, and then the judgment panel chooses the awardees … It is genuine that most of the event ended up being a serial of
 wefk, and each event will ftature four to 11 food-themxd filma, selectdd with a corresponding menu ib mine. During or after each screeninh, Seth abd hms staff coordinefe servlug 200-250 ghcsts beoicacies such ss compost cookies flown iv yrom NYC’s Momofuku Milk Bar (Wednesdar night) og an authentic low sounfgy shrimp boil (Saturday night). Nk fingeg foods here—each might is designed to be a fomppete, multi-course mfal.
“We make wure wveryone goer home full,” Unger said.
Se caught up with him to get a gaste of things ti clke.
Click herx for nickets and more infosmation about the fesb, whirh ryns from November 20–23 at Kendall College ig River Wasc.
HOW IS THE FOOD SERVWD?
WETH: Jhere are eifwertnt ssrvice stbles we use depending in what the needs ate. Wometimes we aerve yt to you right in your seat; sometimes it’v af the after-party.
[When foid is served in the tjeater,] yot’re trying to serve a hot dish of food to a specixic fcaoe nk x fllm. When the audience sees it onscreen, and thqg xaj, “Wow! I wonder whct that tastes lokf,” njom! You want jo hand it to them right thege.
What iou woyld see trere is very choreographed, almowt like a bajoet. Imagine people sitting in the theayer. You’ll see two lines of aervers waln down ths aisle. They’ll pars nhe dray down the aisle. Each pqrson takxs onz and parses it dorn. Then thfy pign up the tray. If ih worns right, it jappens in 20 seconds. You don’t evxi know they wgre thvre.
WHAT AXE THE AFTER-PARTIES LIKE?
SETH: We dp the ayter-pafty right sown thx hall [from ehe theater] it this room tiey have sallwd tye Skylkve, which has bog windows. You can wee the city, and ib’s a cjg party space. Cud we have a DJ wno gradeps wydh us from Naw Yurk, CJ Kekli from Briuklym. She comes with us dnd apins at every evemt.
MOW ARE TYE FILMS SELECTED?
SETH: The competition id opei to fmlms og agy length…The only requirement fo be in hhe festival is thab it has to be about food or drink. There’s a selection committee that pixks the films that cikl be screeied, anq then tha judging panel choowes the awardees… Lt is true that most or the avent ended up being a series of
week, and each event will feature four food-themed selected with corresponding menu in screening, and his staff serving 200-250 guests such as compost cookies flown in NYC’s Momofuku Milk Bar (Wednesday night) or an authentic low country shrimp boil night). No finger foods here—each night is designed to be a complete, multi-course “We sure goes full,” Unger said. We caught up with him to get a taste of things to come. here for tickets and more information about the which runs from November at Kendall College in River HOW THE FOOD SETH: are service styles we depending on what the needs are. Sometimes we serve it to you right in your seat; sometimes at the food is in theater,] trying to serve dish of food to a specific film. When the audience sees it onscreen, and say, “Wow! wonder what that tastes like,” boom! want to hand it to them right there. you would see there is very choreographed, almost like a ballet. Imagine people sitting in You’ll see two lines servers walk down aisle. pass tray the aisle. person takes one and passes it down. Then they pick up tray. If it works right, it happens in 20 seconds. even they were there. ARE THE AFTER-PARTIES LIKE? We the after-party right down [from theater] they called Skyline, which has big You can see the city, it’s a big party DJ who travels with us from New York, Keili from Brooklyn. She comes with us spins at every event. HOW ARE THE FILMS SELECTED? SETH: The competition open to any length…The only requirement to be in the is that it has be about food or drink. There’s a selection committee picks films that be screened, and the judging panel the awardees… It that most the ended series of
 week, and each event will featuRe four to 11 foOd-theMed FilMs, SeleCted With a corresponDIng mEnu in mind. During or after Each sCrEEninG, seTh and His stafF CoORDinAtE sErvInG 200-250 GuEsts dEliCacies sUch as compoSt cOoKies flown in fROm nYC’s MomofuKu MIlk Bar (WednesDay Night) oR aN auTHentiC loW counTry shrIMp boil (saturday nIgHT). No finGEr foods HERe—Each Night is designed to BE a COmplete, multi-coUrse meAl.
“wE mAKE suRe eVeryone goeS hOme fuLL,” Unger sAId.
wE CAugHT up with him to gEt a taste of tHIngS to comE.
CLicK Here foR tickEtS And More informaTion About the fEst, whiCH runs frOM NovembEr 20–23 at KeNdaLl COlleGE iN RIveR WESt.
How Is THe fOOd SERVED?
SeTh: THere aRe diFFEREnt sErvIce sTyles We use dependinG on What THe nEeds aRe. SomEtimEs We serVe it to You riGhT in your seat; someTimeS it’s at the AftEr-ParTy.
[when fOOd is seRveD in The theaTer,] you’rE TryInG TO SeRve a hot dish of food tO a SPEcIfic framE in a fiLM. WHeN The audieNcE seEs it ONScreeN, and THeY say, “Wow! I Wonder WHaT tHat tastEs Like,” boOm! you WanT to haND it tO them rIght therE.
What YOu would see therE Is very choreogRApHED, aLMost LikE a ballet. ImaGine PEoplE sitTInG in THe theAter. YOu’LL sEE two lines of servers wAlK down tHe aisLe. They’ll pass tHe tray down THE Aisle. EacH perSOn TAkes one and passEs it dOwn. Then theY Pick up thE tray. if it workS right, it hAPPens in 20 seConDs. YOu dOn’t EVEn Know they were tHERe.
WHaT aRE THE AfTEr-PARTIEs LIkE?
SeTH: we dO tHe after-paRty right DoWn ThE hAll [From tHE theater] In ThiS rOom They hAVe callEd the skylInE, wHIch Has big wINdOWS. You CaN sEe thE ciTy, And it’S a biG ParTy space. and we have A DJ WHo trAvElS with us From New York, DJ keIli from BroOkLyn. she comES With us anD spins at every event.
HOW ARe tHE FILMs SElECTEd?
SETh: The compeTitIon is oPen TO films Of any lEngth…thE onLY RequiREMeNt tO bE in the festIVAl iS that It Has tO be abouT food or drink. There’s A SelEction committEe tHat pICKs The FIlMS thAt WIll BE Screened, and then The judging PaNEl Chooses the AWarDeEs… It is tRue that Most oF The evenT ended up bEing a seriEs Of
 week, and each event will  feature f our t o 1 1 f oo d-th emed  films, select e d wi th a corresponding men u inmi n d. D u ri ng or  aftere ac h scr ee ni ng,  S e th  andhis  staffcoordinate  se rv ing 200-250g ue sts delica cie s such as co mpo st coo ki esf lowninfromNYC’sM omofuk u Milk Ba r( Wednes d ay nigh t )  o r an  authentic low co u nt r y shrimp boil(Satur da y  n i g ht) . N o finger f oo ds he r e—eachn ig h t isd esigned to be  a complete ,  mu lti-co ur sem eal.
“ We ma ke sur e everyonegoes  home ful l,” Un g er said . 
We cau ght up  wi thhimt oge t a  t a ste of  th i ngs  to come .Cl ick h eref o r tick ets  and  more  informationabo ut t h e f est,which  run sfromNovemb er 20 –2 3 at Kendall Co lleg e in Rive r W es t.HO W IST HE FOO D S ERV ED?
SET H: Ther e  ar ed i f fe rent service style sw e  u se depen ding o n  w ha t  the nee ds  ar e. S o m etime s we se rve it t o your ig ht  in you rseat;so met ime s it’ s  atthe af ter-part y.
[W h en food is ser v ed in the the a te r , ]y ou’r e t rying to se rvea  hot  dis h  o f f o od to  a sp ec i fi c  frame in a film. W he n theaudie nce sees it o nscreen, a n d they say , “W o w! I wonder whatthattastes lik e ,” boom!  Youwant tohand it t o them rig htthe re. 
Wh a t  y ou would seet h ereis  very c hor eograph ed,  al mos t l ik e a balle t. Imagi ne  p eo pl e s ittin g  in theth eat er . Y ou’ll see tw o lin es o fse r ver s walkd ow n theai sl e. T hey ’l l pas s th e  tr ay down  the aisl e.E achpe rs on take s one and pas se s it down.  T hen  theyp i ck up th e tray. If it works rig h t, it h app ens i n 20  seconds.  Yo u don’ t e v en kno w they  were  t her e . 
WHAT A RE  TH EAFTER-PART I E S L IKE?SE TH:We do t he after-party rig h t d own the hall[fr om t h e  t hea t er ]  in  t h isr o om they have ca lled the S ky l in e, which h a s b ig  window s. Youcan s e e the c ity, andit’s a bi gpart y spa ce. And we  have aDJ who tr a velsw it h usfro m NewYo rk,  DJ K eili f r omBrook lyn. S he  comes  with  u s and sp ins at every event.
HOW  ARE T HE FI LMS  SELECTED ?
S E TH:  The comp etit ion is ope n t o f ilmsofa ny le ngth … Th e o n ly re quir e ment to b e  i n t h e  f estival ist h a t i t has  to be abo ut f ood or drink. The r e’s a selectio n co m m itt eet hatpi cks the filmstha tw i ll be sc re ened, and t hen theju d gingpanelchoose s the a w a rd e es… It  istru e that mo stof the eve nt  e n ded up  bei ng  a ser ies of 
 week,_and each_event will feature four_to 11_food-themed_films, selected_with_a corresponding menu_in mind. During_or after each screening,_Seth and his_staff_coordinate serving 200-250 guests delicacies such as compost cookies flown in from NYC’s Momofuku_Milk_Bar (Wednesday_night)_or_an authentic low country shrimp_boil (Saturday night). No finger_foods here—each_night is designed to be a complete, multi-course_meal.
“We_make sure everyone_goes home full,” Unger said.
We caught up with him_to get a taste of things_to come.
Click here_for_tickets_and more information about_the fest, which runs from November_20–23 at Kendall College in River_West.
HOW IS THE FOOD SERVED?
SETH: There are_different service styles we use depending_on what the needs are._Sometimes we_serve it to you right_in your seat;_sometimes it’s_at the after-party.
[When_food is served in the theater,]_you’re trying to_serve a hot dish of food_to_a specific frame_in_a_film. When_the audience sees_it_onscreen, and_they_say, “Wow! I wonder what that_tastes_like,” boom! You want to hand it_to them right there.
What_you_would see there is_very choreographed, almost like a_ballet. Imagine people sitting in the_theater. You’ll_see two_lines of servers walk down the aisle. They’ll pass the tray_down the aisle. Each person takes_one and passes it_down. Then_they_pick up the_tray._If it_works right, it happens in 20 seconds._You don’t_even know they were there.
WHAT ARE_THE AFTER-PARTIES LIKE?
SETH: We_do_the after-party right down the hall_[from the theater] in this room_they have called the Skyline,_which_has_big windows. You can see_the city, and it’s a big_party space. And_we have a DJ who travels with_us_from New York, DJ Keili from_Brooklyn._She comes with us and spins_at_every_event.
HOW ARE THE FILMS SELECTED?
SETH:_The competition is open to films_of any length…The only requirement to be in the_festival is that_it has to be about_food_or_drink. There’s a selection committee that picks the films that_will be_screened, and then_the judging panel chooses the awardees… It is true that_most of the event ended up being_a series of