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Showing posts with label UNCSA. Show all posts
Showing posts with label UNCSA. Show all posts

Monday, May 18, 2026

Meal No. 4102: Filet Mignon

The rare extravagance of a lovely slab of filet mignon graced the dinner table Thursday night, cooked after seasoning to a perfect temp in the sous vide immersion circulator and then pan-seared to finish it. With some of the previous evening's remaining roasted sweet potatoes, that huge chunk of beef did not require any further accompaniment. And I suppose I'll be frank about choosing this pricey move in the current economic uncertainty: this year's Costco rewards certificate for last year's expenditures put me in a bit of a compensatory celebratory mood and I decided to treat it like a pot of free money. When I made that over-the-top shopping run where it was mostly about essentials to stock up on, I let a package of beef tenderloin steaks be the cherry on top.

Maybe there was another reason that celebration felt in order: recent UNCSA grad Hoffman West was in town for the premier of his final School of Filmmaking project, titled "Sick & Twisted." An incredibly special and personal project made in tribute to and in memory of a schoolmate and fellow filmmaker, it was a fantastic production in all respects. Hoffman (who directed it) and his co-producer Syd mastered the art of honoring an inspiring trailblazer who left so many of his fellow sojourners with the blessing of having known him, but even more so for having witnessed how vision and passion co-conspire when gifted hands give fully over to them.

Sunday, May 17, 2026

Meal No. 4101: Boneless Pork Chops

Wednesday was even more special than usual this week. Not only was it the mid-week supper reunion with dear friend Amy, but it also was enhanced by the welcome arrival of Hank West, UNC School of the Arts School of Filmmaking Class of 2025, who was willing to take us up on our offer of a place to stay when he was in town. Hank and his team were the first UNCSA students to spot and then film at the Roediger House, November a year ago. At dinner time, we loaded our plates with pan-seared boneless pork chops (cooked to a perfect temp in the sous vide), roasted spiced sweet potatoes,roasted hoisin green beans, and roasted spiced broccoli. Fortunately, we still had red velvet cream cheese swirl homemade ice cream for dessert, so we were all pretty full by the time Hank and I tackled multiple rounds of pool.


"Roasted Sweet Potatoes," from Chelsea Lords of ChelseasMessyApron.com. [Published 04 March 2019]

Monday, May 11, 2026

Meal No. 4096: Linton Hopkins's Bucatini Carbonara

Last Thursday's supper was a happy reliance on a faithful stand-by recipe: bucatini carbonara, which I've been making here for just shy of 15 years. I thickened the cream more than I realized and wish I had taken a moment to smooth it out with some more of the pasta water, but I was in a bit of a hurry with getting supper to the table because a happy event was going to pull me out of the house after mealtime.

That's because Thursday night was the fifth and final night over the last week for the UNC School of the Arts to screen their year-end student films. Oh my, the incredible quality of their projects really just astound me, and yet it's a level of quality I've just come to expect. I had a chance to meet the Dean of the School of Filmmaking and then she kindly gave me a lovely shout-out as she started to welcome folks and introduce the films once we got to showtime.

As we let out just past 8:30 that evening, and I headed to my car, I spied a pretty gorgeous dusk view of the city skyline and took a moment to snap a couple of shots. Timing can be everything.


Adapted from "Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.

Saturday, May 2, 2026

Meal No. 4090: The Viral Ramen Recipe

The supper came early yesterday, as the week rolled to a close. I returned Thursday night from my final stretch of work travel for the spring and did not make it to the grocery. But that’s okay, because I’m still able to make an excellent bowl of ramen with (mostly) pantry staples. I had snagged an upscale brown rice ramen from Costco, which came out much softer and more silky. It was a nudge shy of too much once plated, and I licked my soy-sauced-lips happily.

I’d made a quick run over to Chapel Hill for a most excellent reason: my friend and fraternity brother Bryan and I met with the new student body president at UNC, a meeting of old campus leader minds with this bright and energetic new generation.

Then last night I indulged another happy tradition: attending screenings of Fourth-Year films at the UNC School of the Arts, not far from the house. Of course, the student films have been drawing me there since 2004, but now the productions are even more meaningful because the house has served as a location and especially because I want to support the amazing students it’s been an honor to get to know.

The auditorium was bursting with such excellent energy and glorious inventive spirit, and this old man was overjoyed to see so many of the young filmmakers who have worked on films (often more than one!) at the house. They applauded wildly for one another but also with good reason, given the quality of their final productions. The Fourth-Year projects are spread across two nights, an abundance of riches and so much talent and wondrous creative ideas. I'll catch the other half of this program tonight, which will include two films shot here. We truly are fortunate to have this university and conservatory here in Winston-Salem.


Based on "Viral Ramen Noodles," from Brian Gerwig [NC]. Instagram Profile: g_bque. [Posted 15 May 2024]

Sunday, April 12, 2026

Cookies for UNCSA's "Under Review"

Over Easter weekend, with a film project happening once more here at the Roediger House, members of the cinematography and design crews came over Friday a week ago to bring some of the equipment and to do preliminary work on dressing the sets. While they worked in the cellar and up in the study, I was in the kitchen making a batch of chocolate sugar cookies in hopes they might be tempted when the time came for a little break. They seemed to like 'em reasonably well.

Then, as the second day of filming was proceeding, I snuck a batch of cinnamon-chai oatmeal cookies into the oven to be ready for everybody as the crew was easing out of the lunch break. It made me happy to see them partake.


"Chocolate Sugar Cookies," by Lindsay Conchar of LifeLoveandSugar.com. [Published 25 November 2020]

Based on: "Caramel-Chai Oatmeal Cookies," in Cuisine at Home, September/October 2013, p. 47.

Saturday, April 11, 2026

UNCSA Brings "Under Review" to the RoHo

When film students from the University of North Carolina School of the Arts tell you your house is perfect as the setting for a story involving a creepy instructor/teacher/professor, one might have mixed feelings about it.

But the truth is: I’m always going to celebrate the opportunity to watch these amazing creatives engage in their craft, and it will always seem like a bold stroke of good fortune if a crew determines that the Roediger House is suitable to their clever designs.

Over Easter weekend, starting at 8 am both days, the homestead once more throbbed with the vibrant machinations of a film crew, this time a Second Year production called “Under Review.”

Unlike some of the previous projects that filmed here, this story took place all over the house, including the cellar, and with it came all the excitement and delight that these endeavors consistently entail.

The story crafted by the marvelous writer-director Zaire Cornick could have been developed with the house very much in mind (again: mixed feelings!). His even-keeled style is that of an accomplished director who knows his vision has to pass through and ride well upon an actor’s own talent. He demonstrated an adeptness in guiding the players with well-chosen prompts and a genius for when enough has been said to evoke the performance he was aiming for.

It all was boosted by the production designer’s vision for how to maximize staging and setting—Cookie Perini did an incredible job. The million brilliant touches she conjured, large and small, were a chef’s kiss to this gifted director’s grander schemes.

In between takes, I was only sort of kidding when I accused the guys of having broken in to scope out the house while the script was in development.

Take, if you will, that the eerie ambiance of the cellar was itself a role it seemed written to play.

Even the very junked-up room that someday I intend to make my study was suited to the story.

Ethan Droze brought his exceptional talent as director of photography, a gorgeous melding of technical skill and artistic prowess. Ethan and his partner-in-purpled-orange crime Finn were the dynamic cinematographic duo, clever and creative and proceeding on uplifted wings of videotastic smarts, and often suspected of sneaking a variety of unslated/unmarked insert shots when other responsible key leaders let them escape from more careful supervision.

The calm in the creative storm was Producer Autumn Cooper (wearing multiple hats, including editor extraordinaire and location manager), who provided a steady hand on the rudder, quick with a pdf form to be signed and excellent at communicating...and firm in tone if the outer borders of the endeavor required wrangling or restoring.

Vitoria Rezende was both an exceptional 1st AD as well as a master maker of morning pancakes.

I always worry about naming names, because there is a whole roster of other remarkable UNCSA students who were on hand and doing the work with good spirits and enthusiasm. They are, to a one, a credit to themselves and to UNCSA.

As I have chronicled past UNCSA projects that have filmed here (some in whole, and others in part), I remain so very impressed by these future film professionals.

They know and embrace their roles and duties, they work efficiently and with care, they support and bolster one another, and they problem-solve and resolve and maintain uplifted spirits and camaraderie.

And the amount of preparation and planning they do before the location shoot begins is a wonder to behold.

When they are on set or behind the scenes, their dedication to tasks and functions is unfailingly professional and expertly executed. They celebrate one another and eagerly step in where needed just because they were asked.

When there is downtime between takes, small reminders that they are yet college students might manifest, when they talk about which professors are slack with assignments or deadlines and how their roommates annoy them.

Might there also be animated arguments about Star Wars prequels and issues of character development, and might certain famous Hollywood directors earn impassioned stinging umbrage-laden rebukes in spite of how universal is their acclaim from the Academy and/or box office receipts? It’s film school, dude. Of course.

Could a precious moment of camera resetting be more perfectly programmed than to a soundtrack of "Wonderwall" from Oasis? Cast and crew eased into their own moments of joyous groove, a sway or a corralled dance and a smattering of lip-sync.

And then the call for the next shot comes and they might as well be on the Warner Brothers lot or working as Broadway professionals, given how they once again perfectly fulfill their responsibilities.

As students have brought their film ideas to reality here, I’ve always tried to hang nearby, not only because it’s fun to watch the process, but also in case something is needed. And with this latest production, the keys kidded me by suggesting I might get a “junior sparky” mention in the closing credits for using the Alexa app to make adjustments to some of the house smart bulbs in some scenes.

But I also have a propensity to eavesdrop to catch the excellent manner in which crew members communicate with and support one another. As each filming day follows its shooting schedule, I get to hear samplings of their conversations:

  • “What would be best for you guys?”
  • “That take was fire, dude.”
  • “It’s cool having a team backing you.”
  • “I trust your judgment.”
  • “How about if we…?”
  • “Let my crew take care of that!”
  • “You’re making this better and easier for all of us.”
  • “These guys deserve gold stars—none of this happens without them.”
  • “My analogies and metaphors go downhill as we get late in the day.”
  • “This house is SO bougie.”
  • “I can’t find my phone.”

It might be a bit gauche to keep count and yet it really does feel like an honor that this is now the 11th UNCSA endeavor to utilize the Roediger House: ten films and a photo essay. I still hope it’s just the beginning.

Previous UNCSA Production: "Jack and Norma"

Monday, March 30, 2026

Jack & Norma Are in the House

Grammatically, it might have been just as well to title this post: "Jack & Norma Is in the House." That's because it is actually a film title as well as the name of the two characters who took up their well-plotted positions and marks in one of the upstairs guest bedrooms the weekend before last.

This was the latest student production to film here, masterfully managed and crafted and produced and executed by aspiring filmmakers from the University of North Carolina School of the Arts. It's a dialogue between John F. Kennedy, Jr., and Norma Jeane Mortenson, who of course is better known as Marilyn Monroe.

From 6 am to 6 pm that Saturday and Sunday, the Roediger House came to brilliant life while abuzz with the determined activity of these remarkable artists. Each time we get to serve as a location, I get swept up by how special it is to witness all that they manage to make happen, and the way that they go about it, while also quickly depleting my preferred list of adverbs and adjectives to somehow convey it out to you lovely readers and interested others.

Given that the UNCSA campus is just over a mile from here, but also because the house can pretty easily accommodate their needs, it makes me all the more grateful that the Roediger House was discovered by the first crew that shot here in November 2024. I've loved seeing their finished products for over 20 years, as they are presented each spring at the conclusion of the academic year...and now, to be so intimately present while they work their creative magic: it's exceedingly awesome and rewarding.

There are stolen moments I bear witness to, as I drift around the periphery of these creative endeavors. Like an intense flash of brotherly unity and quiet respect as the director and 1st AD wrapped up a quick sidebar conference down at the bottom of the stairs, before heading back up for the next set-up and take; or the deeply-felt joy at the remarkably perfect gift the crew gave the director once filming wrapped. There is a lot of joy and respect and thanksgiving ferried on the backs of two simple words: “You guys…”

And darn it: these guys just keep being the nicest, most professional, most considerate guests while they work. With each successive production and its associated crew members, I've no doubt that throwing wide the front doors for a good film location time will become my permanent state.

Reckon that's why another film will be shot here this coming weekend!

And it does not always play out to where I can make a sweet treat happen, but this time things fell into place, so Sunday there were some fresh cinnamon-chai oatmeal cookies ready for them once the lunch break wrapped up.

Previous UNCSA Production: "The Dog House"

Next UNCSA Production: “Under Review


Based on: "Caramel-Chai Oatmeal Cookies," in Cuisine at Home, September/October 2013, p. 47.

Wednesday, March 25, 2026

Meal No. 4066: Biscuits 'N Sausage Gravy

For last Thursday to be a non-workday for me, it was certainly fully scheduled. Dryer repair to start the day, taking my Camry for servicing, an 11:30 am phone appointment, a noon lunch with a fellow education colleague, picking up the Camry, folding laundry, and two different sets of UNC School of the Arts students (pictured below) tackling prep/tech visits for using the house as a filming location on a couple of upcoming weekends. Making dinner got squeezed into that, and an easy way to pull it off was to make biscuits and sausage gravy. These steaming bowls of savory southern goodness, with just a touch of heat, seemed to satisfy us just fine.

Friday, March 13, 2026

Quanto Basta and Unneighborlyness

Oh, Quanto Basta: our longtime across-the-street Italian restaurant! Over the years, we have gotten to know not only the fine folks who work there but also plenty of the regular customers who park in front of the house and are warmly greeted by the pooches.

Last year, on a summer afternoon, while we were enjoying a pleasant sit under the huge Bradford pear tree in the side yard, I saw a couple walking past your back kitchen door where the washpit is. The gentleman liked the look of your mop left drying there from the weekend cleanup and decided to take it with him.

Just as I thought I might step out and confront him, I remembered when the amazing film students from the UNC School of the Arts asked to use your empty parking lot across from the house, while they were filming here on a Sunday and Monday. You know: days that the restaurant is closed. And you hard-heartedly said: “Nope!”

You were the only nearby property owners who were unwilling to help these film students out. So I thought to myself, as the gentleman with your mop exchanged glances with me: “Enjoy your fine new mop, sir!”

It’s a neighborhood. Either we are in this together, Quanto Basta...or we are not.