Houstonian Mark Chavarria and team recognized for stunts by Screen Actors Guild

The 17th Annual Screen Actors Guild Awards took place on January 30 and Houston stunt coordinator and performer Mark Chavarria was recognized as part of a group of stunt performers to take the “Outstanding Performance by a Stunt Ensemble in a Motion Picture” for Christopher Nolan’s INCEPTION. Mark has performed stunts for both independent and big budget films and television for over twenty years. I caught up with Mark and asked him what it was like to work on INCEPTION, playing Cheech Marin’s stunt double (in Robert Rodriguez’ MACHETE) and the difference between low-budget indie and big-budget films.

SCENE Magazine: “You won a SAG Award for INCEPTION – what exactly did you do on that film and what was most intriguing about it?”

Mark Chavarria: “The most intriguing thing about INCEPTION was the budget; and the special effects. Chris Nolan does not like to use CGI for the stunts and action. It is all real. He is old school, and I believe respects the audience in that respect. Because now-days, people can say oh that was fake, or that is CGI―not a real person.”

SM: “What’s different between these big budget studio pictures and your typical indie film?”

MC: “Big budget films have a lot of money; little indies don’t. Major difference. What we spend in one day on a show like INCEPTION is probably the budget for an indie. So you have to learn to be real creative when working on indies. I love working on both because you really have to think outside the box sometimes; and your creativity is more appreciated and valued.”

SM: “You’re credited as Cheech Marin’s stunt double in MACHETE – tell me about that.”

MC: “Doubling Cheech was a blast. He was so nice; and it is always amazing to me that I grew up watching his movies as a kid, never knowing in a million years I would one day double him. It is complete job satisfaction that everyday you never know what you are going to be called to do, but you wake up loving every minute of it. On MACHETE I get my butt kicked by Robert DeNiro as well, and then he takes my taxi. Now that was an experience of a lifetime!”

SM: “So, you and your team got the award―albeit, recognized off-screen. What’s that like?”

MC: “Winning a SAG award is nice; but it’s funny how the actors get a statue, and we that risk life and limb, get a certificate for the win. Still unfair treatment in that arena. Not very many news outlets even knew of the stunt category in the SAG awards. Thank you for recognizing it and giving us props. Even though we love our craft, and not looking for bragging rights―like “look at me”―but it is nice to be recognized for your craft during awards season. Actors/makeup people/directors of photography/sound designers/music composers plus many others get awards for their craft, but yet another part of the film making process, the “action,” gets no credit or recognition. I think I may start dedicating my time to get stunt personnel more attention for their craft. We get Emmys, but no Oscar? Really? Can you believe that?  Someone can get an Oscar for putting clothes on an actor, but no Oscar for a stuntman making the action in the movie. Can you picture movies with no action? Keep up the good fight and have faith!

Originally published on The SCENE Magazine LIVE – www.SCENElive.net

Filed under: Artist's Profiles, SCENE Magazine, Mark Chavarria, SAG Awards, sunts

Crazy Alan’s Swamp Shack spices up their menu

Boudreaux and Thibodeaux have been working hard over at Crazy Alan’s Swamp Shack. The upstairs deck is temperature controlled, perfect for all the intense weather we’ve been having in the Clear Lake Area recently. You can’t get a better view of the Kemah Boardwalk Marina anywhere else in the area. And most importantly, a barrage of new menu items are coming this February. On the horizon for spring, when the weather settles and live music starts back up, you might see the two cousins swinging hammers, building a brand new outside kitchen for boiling crawfish and smoking Alan’s famous oysters!

The Swamp Shack’s humorously named menu items add a fun, swamp-like atmosphere to the dining experience. But clever names don’t adequately describe the satisfaction in each savory bite! Due to popular demand, additions will include some old Seabrook Beach Club gems, along with several mash-ups of current crowd favorites and some exciting new items to fill out the menu.

Swamp Shack’s burger menu is getting several major additions. Prized among patrons, Alan’s mouth-watering ground beef burgers are infused with fresh ingredients, creating a uniquely enjoyable taste. Two of the most popular burgers on the menu, the Swamp Hog – a beef patty stuffed and cooked with bacon – and the Water Moccasin – a beef patty stuffed and cooked with jalapeños – have been swamptastically combined to create the colossal “In-Breed” burger. Another exciting addition is the Alligator burger – a beef patty stuffed and cooked with tenderized chunks of real alligator meat. Crawfish lovers already appreciate the Mudd Bugg burger, but try it blackened in crawfish spices and you’ll be a fan forever.

Those who recall Alan’s famous shrimp stuffed jalapeños from the Beach Club days, will be pleased to see they’re now on the Swamp Shack menu. Other appetizer additions include an award-winning shrimp & oyster diablo (shrimp, an oyster and a jalapeño wrapped in bacon and deep fried), crab stuffed mushrooms, smoked oysters, real alligator legs (if alligator nuggets aren’t enough!), and various sampler plates to try them all. If you’re with a group of friends, be sure to share some boiled seafood treats. The Mix Crab Pot includes a Blue Crab, clusters of each Snow Crab, Dungeness and a leg of King Crab; and the ultimate Boiled Seafood Feast includes everything in the Mix Crab Pot plus two pounds of crawfish, half a pound of boiled shrimp and lobster tail!

More traditional seafood plates have been added to round out the menu, satisfying a diverse array of palates. Additions include buffalo wings, Swamp tacos (alligator, fish or shrimp), Bayou Po-Boys (fried alligator, shrimp, crawfish or shrimp slaw), a rib-eye steak sandwich, a club sandwich, fried oyster dinner, Cajun fried Blue Cat dinner, chicken & sausage jambalya, Cajun shrimp and/or crawfish etouffee, BBQ bacon shrimps, Red Snapper, a fried “Trash” platter (with jumbo shrimp, oysters, catfish fillet and alligator), and grilled “Captains” platter (with jumbo shrimp, scallops, and snapper filet). Top it all of with Alan’s new strawberry pudding cake!

Nearly doubling the menu, the Swamp Shack is fast becoming a full service seafood restaurant, equipped to cater to any needs of its diverse clientele. Already a hit with the locals who are crazy about crawfish all year round and its award-winning gumbo, the added selections are certainly a “win” for the restaurant. Just look at the cover of this month’s SCENE – and Thibodeaux must be very proud.

Originally published in The SCENE Magazine – February 2011

Filed under: Food, SCENE Magazine, crawfish, Crazy Alan's Swamp Shack, Kemah TX

TIGER TAIL IN BLUE: The joke’s on you!

Last week I flew home from Chicago, while most of my friends and colleagues were flying home from Salt Lake City. Although I missed all the hubbub that was the 2011 Sundance Film Festival, I was lucky enough to be a part of a truly inspiring and rewarding experience. All that, and I still got to go sledding!

Frank V. Ross, a completely self-taught filmmaker, has made seven movies in the Chicagoland area. Not only does he write, direct and edit his own films; but oftentimes he’s one of the lead actors, he runs sound, and up until his last few pictures, he’s operated his own camera. Essentially, he’s a one man movie making machine. He’s also waited tables for over ten years and has no idea how to do anything else.

I first met Frank after a screening of his fifth film, PRESENT COMPANY, at the 2008 South By Southwest Film Festival. I was impressed with his ability to capture working people in real situations in an interesting way. Maintaining that balance between real people and the characters they play is key when creating a narrative meant both to convey the real world and to entice its viewers. Additionally, I’m fascinated in Frank’s remarkable ability to play jokes on his viewers and get away with it. He’ll often use suspense in humorous situations throughout his films to build the interest of the audience and then offer no real payoff. The audience will go along with it, oftentimes knowing they’ve been duped, because of his keen ability to distract and redirect.

As I read the script for AUDREY THE TRAINWRECK (our first collaboration), I found myself consistently amused, expecting something to happen and then chuckling when it didn’t. Frank even blatantly adds a title card, displayed after the main title while a supporting character has a tire blowout, that reads: “Or… These Things Happen in Threes.” Maintaining a pleasant vibe and keeping it fun for the audience, we ultimately get a payoff at the end – albeit, a non-traditional one.

In Frank’s latest incarnation, TIGER TAIL IN BLUE, he ups the joke’s-on-you ante. The film will thoroughly confuse some audiences and they’ll be constantly trying to figure out what’s going on. Whether or not the confusion over something so simple actually matters in the grand scheme of things is up to them. That being said, when discussing filmmaking over a glass of Scotch one evening, Frank said, “Movies aren’t a painting that you can stare at and make your own conclusions.” The endings don’t change, and the viewer can either accept that and go along for the ride, or not.

Some of the highlights in Chicago included reading an infamous John Wayne interview from a 1971 edition of Playboy Magazine, sledding down a hill on a snow shovel, Drew falling down the hill with all the sound gear (unscathed!), sausage and peppers, stares I got when I whipped out my koozie, realizing that I really enjoy slate jokes, laughing at how much fun it really is to count down the New Year over and over again in the middle of January. Somewhere in between all of that we made a movie. Follow TTIB on Twitter @TIGERTAILinBLUE.

In the meantime, the day before this edition of The SCENE Magazine rolls out, AUDREY THE TRAINWRECK will be screening in Los Angeles at UCLA. Towards the end of March, we’ve got a screening in The Netherlands. You can catch up with Frank while he’s waiting tables at Vincitori Restaurant in Westmont, Illinois – despite the fact that aspiring filmmakers should be paying him buckets of money to teach them how the heck to make movies.

Originally published in The SCENE MAGAZINE – February 2011

Find out more about TIGER TAIL IN BLUE, including links to still photos, Facebook and Twitter sites.

Filed under: Film Production, SCENE Magazine, Frank V. Ross, TIGER TAIL IN BLUE

That’s a Wrap on WUSS; Company Move to UNCERTAIN, TX

At this very moment, I’m surrounded by a comforting, slow-rolling breeze amidst the quiet air of the small historic town of Jefferson, TX. The birds are singing and I’m overlooking an overgrown backyard garden upon a second floor balcony at the Alley-McKay House Bed & Breakfast Inn. Attempting to clear my head, I’m mentally preparing myself for a chaotic nine day shoot for Eric Steele’s first feature length film, UNCERTAIN, TX. That much more intense, given we just wrapped on Clay Liford’s WUSS (previously MINOR IN POSSESSION) only a few days ago.

To be shot entirely on location in Jefferson, Marshall, and Uncertain, TX, news of the film shoot has already spread like wildfire in this small, tight knit community. While much of pre-production such as casting, preliminary crew hires and location securement, was initiated prior to principle photography on WUSS, logistics regarding photography, lodging, scheduling and general production were all tackled over the course of two fifteen hour days. In other words: we’re nuts!

But even in this brief, peaceful moment, I can’t help but reflect upon the absolute insanity that was WUSS. By and large the shoot went smoothly, albeit with ultra long hours. The actors really nailed it take after take and the entire crew was on point. Like all productions, however, the set of WUSS was not without its problems, culminating on the very last shooting day. Utilizing a “poor man’s” process trailer (i.e., a Uhaul trailer) we were filming all of the driving scenes. Down to the very last scene with two shots left, our trailer carrying the picture car carrying our actors was pulled over by Dallas PD. Fumbling to find something illegal with what we were doing, the stop ended up merely being an inconvenient delay―no tickets were issued and everybody went home.

Even more interesting and relevant, considering I recently joined the Kemah Volunteer Fire Department, was a small fire on set from the extremely hot exhaust of a generator. The fire started on the grass just behind the generator and ended up catching a furniture pad covering the generator to muffle the sound. Naturally, the location we were on did not have an accessible fire extinguisher; so we had to grab one out of the grip truck, parked in front. The fire department was called, as I put out the fire. Apparently, it was more amusing than shocking, given the fire was so small compared to the intense blast of the dry chemical in the extinguisher. All of this was caught on tape but then recorded over with footage of Tony Hale―probably a good idea.

Speaking of which, for those of you who are “Arrested Development” fans, Tony Hale is an absolute riot and a constant performer. There wasn’t a straight face behind the scenes during his time on set. Luckily, no one busted a take! Endearing, sweet and genuinely happy to participate, Hale was a welcomed addition to our cast.

Ultimately, even with some minor setbacks, a multitude of locations and complicated scenes with a lot of actors, we managed to pull off a great shoot. The wrap party took place at the historic Texas Theatre, where we showed a blooper reel and a rough edited assembly of about ten minutes to the cast and crew. All that behind us, we’re taking a break from WUSS in order to shoot UNCERTAIN, TX, where the small town vibe has created an interesting juxtaposition to hectic city life of Dallas.

It’s now 12:30 a.m. and call time is six and a half hours later. The house is silent, save for me, clicking away on my computer. Tomorrow we begin a brand new endeavor and my exhaustion is overcome by my anxiousness. I’m certain most of the crew is feeling the same way, having also just worked on Liford’s film. I’ll say it again: we’re nuts; utterly nuts.

Thankfully, we’ve got an amazingly talented group of individuals taking on this task. I’m once again partnered with my right hand man, Daniel Laabs―my production coordinator and friend. My wrap present to him after WUSS was a crumpled up one sheet for the film, TRASH HUMPERS, I found in the garbage at the Texas Theatre. While this seems odd to most of you, I’m sure―it meant a great deal to Daniel. Although I’m super happy with this serendipitous find (seriously, watch the movie and you might begin to understand why it’s so great), this time I might need to spring for a bottle of Jim Beam.

As silly as this will sound, I’m uncertain about where this film is going to go; although I’m quite certain it will be something great. Having a smaller cast and crew and a shorter shooting schedule in an intimate location will surely create an entirely different vibe. But that’s what movie making is all about. If it’s the same old thing every day, we wouldn’t be so driven to do it. This raw intensity is my passion and what fuels me―I can never stop making movies.

Originally published in The SCENE Magazine – August 2010

Filed under: Film Production, SCENE Magazine, Jefferson TX, UNCERTAIN TX, WUSS

Back on Set with WUSS and UNCERTAIN, TX

Update: The film previously titled “MINOR IN POSSESSION” is now titled “WUSS.”

This month, we begin principle photography on a feature dark comedy, tentatively titled WUSS (previously MINOR IN POSSESSION). Written and to be directed by Clay Liford, the film is somewhat of a follow-up to the Sundance short, MY MOM SMOKES WEED. Nate Rubin loosely reprises his role as “Mitch,” an awkward late twenty-something individual with little direction in life. A high school English teacher, Mitch finds himself incapable of relating to his students, his peers or his family. Barely managing to get through life as it is, things turn from ugly to worse when he’s beaten up by a group of his own students. Too embarrassed to tell his fellow teachers and having no where else to turn, Mitch teams up with Maddie, a young girl feared school-wide because of a dark family reputation. Bonded in battle, the student and teacher form a friendship that stretches the use of the word inappropriate.

The Film, to be shot in Dallas and surrounding areas, features a hodgepodge of local talent and well-known faces, such as Tony Hale from “Arrested Development” fame and Alex Karpovsky, who starred in Sundance favorite LOVERS OF HATE. Set to be shot in HD on the Canon 5D Mark II with all sorts of fancy lenses, rigs and adaptors, WUSS will continue a recent trend in independent (and some studio) productions of utilizing low cost camera solutions to produce quality, high definition video.

I got my first dose of the Canon 5D the last weekend in June while producing the short film NEAL, which Liford shot, about a poolside escapade that turns deadly for two lovers unaware of what lurks beneath the crystal clear water. Adding into the mix some heavy underwater footage, I was really impressed with what this camera can accomplish with the proper gadgetry―in this case, underwater housing specifically designed to keep the camera water tight. Although the most rewarding experience on this particular shoot was spraying co-lead Dallas based actor Ryan Harper Gray with a water cannon filled with fake blood.

We plan to shoot WUSS in fifteen days―a very small window of time, relatively speaking. During that time, I’ll be staying with one of my producing partners, Eric Steele, whom I stayed with during the production of NEAL. Lucky for me, I’ve already bonded with his dog, Jimmy―I’m hoping that’s some sort of omen. Along with general producing, I’ll be acting as unit production manager (UPM); meaning, I’ll be the primary producer on set. In short, I will be living, eating and breathing WUSS. It’s really hard for me to comprehend the fact that it’s actually been over a year since I’ve been on set for a feature (and other than NEAL, the set of a short, for that matter). Although, between film festivals, small dealings with distribution matters, and preparing for future projects, I’ve somehow stayed fully engrossed in filmmaking.

That being said, immediately following MIP, we go into pre-production for a measly five days before shooting our next project (also on the Canon 5D), co-written and to be directed by my future and temporary housemate. The film, titled UNCERTAIN, TX, is named for the small Texas town, with a population of approximately 150, on the west side of Caddo Lake; and will touch on it’s rich history and eerie superstitions. Although our principle location is a bed and breakfast located in the neighboring city of Marshall, there will be plenty of footage filmed on location.

Much like LOVERS OF HATE, which was conceived during a stay at the principle location, the script for UNCERTAIN, TX was largely written because of the already existing bed and breakfast. The film takes place on the banks of Caddo Lake and follows two drifting con-artists who deceive the aged, blind proprietors of a cozy bed and breakfast and their semi-retarded son by posing as two guests who have made reservations for the following week. They all sing songs and dance around and fish and garden and everything is quite comfortable and nice. And then… Wham!

Steele is interested in the reality of sudden changing moments. Heightened and stylized in the script, these moments can be very real and truly horrifying. Most of us have been in situations in life that suddenly, for whatever reason, everything seems to change. Without warning, the good times are over and our gut tightens up. What if we could pin point these moments and prolong them in cinematic time for an audience? A thriller, of sorts, I read UNCERTAIN, TX in under an hour on my iPhone on my way to Chicago for three screenings of AUDREY THE TRAINWRECK. Upon landing I immediately emailed Steele (and co-writer, Hunter Wood) the following: “This is incredible! I’m overcome with a sense of dread after completing the script! I read it in like an hour―couldn’t stop. I’m super excited about this and totally creeped out! Thanks a lot guys―my night is ruined!”

WUSS and UNCERTAIN, TX are just two of many films on the horizon. In early September I plan to work once again with my old friend David Lowery, writer/director of ST. NICK, on his short, PIONEER; but can’t give details on that just yet. Later that month, I’ll be producing Michelle Mower’s THE PREACHER’S DAUGHTER right here in Houston―with locations in Alvin and other surrounding areas. PD follows the estranged daughter of a small town minister who is forced to return to the strict, religious home of her youth and face the demons she left behind four years before. A small break in October to produce the Houston Film Race and then it’s back to Dallas in November for John Wildman’s STRIPPED, a film following the events of a birthday outing that turns into a horrific fight for survival when two brothers and a friend become trapped in a house with a “family” of malevolent women.

More details on those films and others currently in development as they come. In the meantime, I’ll be reporting next month from high school and the following knee deep in Caddo Lake.

Originally published in The SCENE Magazine – July 2010

See more information, including synopses, press and other information for WUSS and UNCERTAIN, TX

Filed under: Film Production, SCENE Magazine, MINOR IN POSSESSION, UNCERTAIN TX

Wine & Dine or just Fall in Love at Signature Bistro

Under new ownership since November, Signature Bistro has been completely renovated inside and out. With a fresh new look and an updated menu, the cozy, converted house is the perfect place to wine and dine. With live music on the weekends and low lights in the evenings, the Bistro provides a truly intimate experience. Top it all off with extraordinary chef-prepared dishes and a sophisticated selection of fine wines, and you’ve got yourself a fine dining destination – without the long drive.

The time, effort and service put in by the staff at Signature Bistro is inspiring. Sisters, Elizabeth Grella and Melissa Baccus own the restaurant; but are often seen bar-tending and serving food. Executive chef, Bradley Hamil, greets guests whenever possible, garnering feedback on his signature dishes. Patrons feel more like family than customers and there’s a welcoming spirit unparalleled with most establishments due to the quaint, homelike layout and small scale of the restaurant.

Family-owned and operated restaurants are simply tradition for these two sisters. Their great-grandparents, Sam and Jean Grella, owned the famous Scampi Miramar located both in Boynton Beach, Florida, and Port Washington, Long Island, where high society and famous celebrities would dine in the 1940s and ’50s. As the name implies, the restaurant was responsible for creating and popularizing shrimp scampi. The sisters’ father (also named Sam) and mother, Jan, owned a restaurant in Houston coincidentally called The Bistro, and later played a prominent role in bringing live Maine lobsters to Houston by building the largest live holding system in the Southwest United States. Currently, he is a producer and importer of fresh and frozen seafood which helps in sourcing product for Signature Bistro!

The sisters continue the inventive tradition by creating unique and savory dishes with the help of chef Hamil. Graduating at the top of his class at the prestigious Le Cordon Bleu College of Culinary Arts in Austin and previously working at Brennan’s of Houston, Hamil specializes in fresh, quality cuisine with a modern focus on presentation and design. Ingredients are of the highest quality and sourced locally whenever possible, ensuring less travel time from farm to plate.

The Bistro specializes in seafood, with dinner entrees such as lobster ravioli and linguine pescatore, and farm-raised fish, such as Texas striped bass and salmon. Seasonal specials include lobster stuffed with a delectable crab stuffing on Fridays and Saturdays (while supplies last) and a new featured fish each week. Past featured fish include amberjack, black drum, snapper and red fish. In addition to fresh seafood, the restaurant also features fine dining regular dishes such as stuffed quail, lamb chops, pork chop and filet mignon. Quality appetizers, soups and salads are provided to accompany entrees – I, personally, recommend the Turtle Soup – along with a variety of spectacular desserts.

Lunch at The Bistro consists of lighter versions of the dinner menu, along with a variety of pastas and the mouthwatering Texas Kobe burger. Look out for the Reuben, Cuban, muffuletta and club sandwiches starting this month!

The Bistro, now open Sundays, welcomes guests for brunch with delicacies such as stuffed French toast topped with Cointreau berry compote and crab Benedict (poached eggs atop potato crusted crab cakes, topped with a spicy beurre blanc sauce). Happy hour crowds will be especially pleased with the bar menu. Monday through Saturday 11 a.m. to 7 p.m., Signature Bistro’s full bar features tapas such as Texas Kobe beef sliders and tournedos topped with herb goat cheese and wild mushrooms – all under $5!

With a sophisticated variety of fine wine grapes ranging from Cabernets, Pinots and Merlots, but also including Carménères, Malbecs, and Muscadelles, Signature Bistro is fit for business meetings and wine tastings as well. Reserve your spot now for the July 28th Wine Social―a great way to meet and greet other wine aficionados, sample hors d’oeuvres, and talk about the various wines.

In addition to fine dining, guests enjoy a wide range of romantic soft-rock classics and blues with David Scwope and his 12-string guitar on Fridays and a variety of musicians on Saturdays. Several outdoor patio tables and seating in the bar area are provide a comfortable environment for the casual diner.

Come be a part of the family at Signature Bistro, located at 1918 NASA Parkway in Seabrook. Open 11 a.m. to 2 p.m. for lunch, Tuesday through Friday and 5 to 10 p.m. for dinner, Tuesday through Saturday, with the bar open until midnight on Fridays and Saturdays, and Sunday brunch from 11 a.m. to 3 p.m. For more information, please call 281-474-4455 or visit the website for a full menu at www.signaturebistro.com; and be sure to become a fan on Facebook with updates, specials and lots of pictures!

Originally published in The SCENE Magazine – July 2010

Filed under: Food, SCENE Magazine

Introducing Club Pure: Clear Lake’s Hottest Night Club

Clear Lake’s newest hot spot opened its doors in June. Club Pure is located at the corner of NASA Road 1 and Highway 3 at 229 E. NASA Road 1.

Providing complete VIP treatment without the VIP price tags, the 5,000-square-foot ultra lounge is the ultimate place to lounge, drink and, most of all, dance. With its state-of-the-art light and laser show, surrounded by an eclectic mix of live DJ spun dance remixes, rock, hip hop and house music, Club Pure offers a nightlife experience and high energy dancing without the long commute downtown – ensuring more dancing and less driving!

Formerly Breaker’s Pool Hall, the space has been completely revamped to cater to Clear Lake’s hottest nightlife crowd. Upon entering the club, guests are surrounded by white walls and low lights. A red chandelier accents the space and carefully placed artwork adorns the walls. Turn the corner and the room opens up to a full-service bar, surrounded by more chandeliers and an enormous mirror framed in gold, giving the space a luxurious ambiance. Flat screens are located throughout the club, mixing music videos to coincide with the music.

Turn another corner and you’re in the middle of all the action. Go-go dancers entertain the crowds, patrons dance to the reverberating beat, and others lounge around. With lush, red booths and tables surrounding the dance stage, it’s easy to get caught up in the mix. And for more private occasions, reserve one of the numerous VIP areas, set off from the general public, where patrons receive premium bottle service and the assistance of a VIP hostess. Complete the VIP experience with limo service to and from the club – perfect for bachelor or bachelorette parties and birthdays.

Club Pure is open from 9 to 2 a.m., four nights a week, with a different theme every night. Industry Mondays with DJ Trey encourage patrons to “come as they are.” Relaxed and casual, industry night is the perfect mix of dancing and casual mingling. 2-4-1 Throwback Thursdays with DJ Playboy encourage patrons to dress sexy casual as they enjoy the best music of the ’70s, ’80s and ’90s. Dress to impress with DJ Playboy on Famous Fridays and DJ MPulse on Seductive Saturdays and enjoy the hottest dance remixes.

With no cover (excluding special events), ladies night is every night. “We have the craziest drink power hour in all of Clear Lake,” Club Pure Promoter Jaime Gonzalez said. Come early and enjoy $1.25 domestics and wells from 9 to 11 p.m. and $2 Club Pure shots all night. With plenty of parking available and optional valet service, Club Pure is convenient and hassle free. Club Pure provides a smoke free environment, but smokers can enjoy the outdoor patio.

Mark your calendars: On Friday, July 16, Club Pure will host 94.5 The Buzz Rod Ryan Hottie Posse Annual Party.

To reserve your own party or VIP table, call 832-378-4417. Find out more at www.pureclearlake.com and become a fan on Facebook for the scoop on all the parties and specials.

Originally published in The SCENE Magazine – July 2010

Filed under: SCENE Magazine

Maryland Film Fest Wrap Up -or- Yeah, I’ll Continue to Produce Movies

It’s now officially been a year since I upped the ante and started doing film full time. Oddly enough, the Maryland Film Festival, which takes place in May, accurately marks this decision. Last year, ST. NICK screened at the festival and I flew in from Huntsville, Alabama. Upon my return, I immediately packed my belongings and drove back to the Clear Lake Area. Partly due to the fact that I wanted to be closer to my sweetheart and partly because the passion for selling storm restoration services (yep, that’s what I used to do) had completely fizzled out and died. Since then, I haven’t looked back.

This year, EARTHLING, LOVERS OF HATE and MY MOM SMOKES WEED all screened in Maryland. One of the coolest filmmaker hangout festivals in the country, the Maryland Film Festival knows how to show its filmmakers a good time. This year, I got in early enough on Thursday to enjoy some of the sights in the Mount Vernon Historic District before slamming headfirst into films and parties. Strolling through the historic square, I took a gander at the (original) Washington Monument and ducked into The Walters Art Museum before meeting up with friends (including fellow Houstonian, Kelly Sears!) for a relaxing dinner where I sampled famous Maryland crab cakes and cream of crab soup.

As most of you know already, I’m quite a food lover; and Maryland certainly delivers. Golden West Cafe once again catered “Tent City”―the center of festival happenings―where the filmmakers lounge and most importantly, where all the eats and drinks are located. Nonstop complimentary made-to-order food and drink service from around noon to nine is always a plus. I believe I engulfed three rare buffalo bacon burgers in three days. Other complimentary food opportunities included smoked salmon and mussels at the filmmakers’ champagne reception and a gluttonous feast of good ole’ fashioned barbequed brisket at the closing night party.

Along with gorging myself, I happened to catch some really great films as well. The screenings of my films all went really well and the response during Q&A was positive. Maryland is a noncompetitive festival and totally laid back, so it’s a really great forum to hang out with other filmmakers and see lots of films you haven’t had a chance to check out. I used this festival to play catch-up and see some films by friends or acquaintances of mine that I hadn’t had a chance to catch at Sundance or South By Southwest.

DADDY LONGLEGS, a film by Josh and Benny Safdie―ultra-DIY filmmakers with no concern for things like permissions or permits―premiered at Cannes and stars fellow filmmaker and friend, Ronnie Bronstein, as Lenny, a father who’s mastered the art of making life as difficult as possible. Needy, helpless and downright impossible to deal with, DADDY LONGLEGS takes us through a short annual two week period where this completely devoted yet utterly hapless father has custody of his two kids. Most intriguing is the fact that Lenny’s character is based on the Safdie’s real-life father. And so, the film is both a subtly empathetic character study and a disturbingly sentimental portrait of a reckless and irresponsible individual. Distributed through IFC Films, DADDY LONGLEGS is currently in theaters and on demand.

Also picked up by IFC was Aaron Katz’ COLD WEATHER, which bowed at SXSW this year. Katz is often attributed to the esoteric genre “mumblecore.” Sort of a filmmakers and industry only club, mumblecore describes naturalistic, highly improvised low-budget films that started popping up at SXSW circa 2005. COLD WEATHER marks a different approach to the oddly coined genre in that it’s shot beautifully on the RED ONE and mixes in a mystery element, giving the film a richer, more intense, feel. At the same time, the mystery element is really, and brilliantly, beside the point―this film is really dealing with personal relationships of “mumbly” twenty-somethings.

Austin filmmaker and mumblecore actor, Mark Duplass stars in MARS, a film by UT professor Geoff Marslett. MARS is an animated feature about a group of laid back astronauts on a mission to land on the red planet, MARS, amidst a world who doesn’t really care about space travel anymore. An ominous tale of what’s to come; basically, it’s pretty darn close to the world we live in now. With Kinky Friedman playing himself as the President of the United States and quirky sub-genius characters playing highly-skilled astronauts, the film is definitely Austin-based. Marslett actually developed the method of animation used in the film. The film has not yet been acquired.

After leaving Maryland this time around, I was greeted at the airport by my sweetheart and we drove home to Kemah. In an weird sense of justification for the choices I’ve made, I’ve recently become attached to several other projects coming up throughout the year. Even weirder, however, is the fact that AUDREY THE TRAINWRECK, which premiered earlier this year at SXSW, will be having its hometown premiere in Chicago at the Gene Siskel Film Center this month; while the company I represented doing storm restoration is also currently in Chicago selling exterior services after a hailstorm ravaged the northwest suburbs. I’m really not sure what that means; but I am certain I’m too busy to worry about it.

Originally Published in The SCENE Magazine – June 2010

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Filed under: Film Festivals, SCENE Magazine, Baltimore MD, Maryland Film Festival

Dickinson Bar~B~Que & Steakhouse: Hill Country Right Here in the Galveston Bay Area

Since October of last year, new owners of Dickinson Bar~B~Que & Steakhouse Keith and Holly Lilley have taken great care in creating a Hill Country environment right here in the Galveston Bay Area. From little touches to the stylized Fredericksburg décor to mouth-watering, scratch-made recipes, the Lilleys have reshaped the establishment into a one-of-a-kind, family dining destination. Choice cuts at reasonable prices and super-friendly customer service round out the experience at this family owned and operated restaurant.

Former president of Southwestern food chain giant, Café Express, Keith Lilley is no stranger to the food service industry. Leaving his secure position in an effort to fuel his entrepreneurial spirit, Lilley immediately jumped at the opportunity for self-employment in his own back yard. Taking a hands-on approach, customers will frequently see the apron-clad owners buzzing around the restaurant greeting guests and serving food, ensuring a quality dining experience in a relaxed, casual atmosphere.

The palette available at Dickinson Bar~B~Que is distinctive and plentiful. It’s Texas Bar~B~Que is uniquely slow-pecan roasted, providing a mild, sweet flavor. Using the indigenous state tree gives the smoked meats a genuine Texas feel, packed with rich, complex flavors. Meats include slow smoked sliced or chopped brisket, St. Louis rack ribs, Czech sausage, turkey breast and ham. Paired with its regular sauce gives the meat a spicy kick; though a milder sauce is available for a more traditional style and in the works is a hickory sauce, which will use local wildflower honey.

Not your typical Bar~B~Que joint, Dickinson Bar~B~Que is a full-fledged steakhouse as well, offering hand cut USDA Choice Rib Eye and New York Strip steaks, center cut pork chops, and Norwegian salmon filets. Angus burgers are also available; along with a variety of sandwiches. Homestyle cooking options for those looking for comfort food include hand battered chicken fried steak or chicken, chicken tenders, steak fingers and a catfish platter.

A plethora of fresh, homemade side dishes are also available and include your basics like cole slaw, potato salad, green beans and baked beans; but also items like jalapeño pinto beans, black eyed peas, macaroni salad, turnip greens, roasted garlic mashed potatoes, twice baked potatoes, real mac & cheese and other daily and seasonal specials. Add on a garden salad topped with dressings made in-house or a bowl of a fresh made soup for a full meal. Some daily soups include sausage chicken gumbo, chicken tortilla, and homemade chicken and dumplings. And with a chef devoted solely to creating an assortment of scratch-made pies, cakes, cobblers, bread and banana pudding, you’ll certainly want to leave room for dessert!

Family friendly, Dickinson Bar~B~Que offers “Little Whipper Snapper” meals available for the kiddos for about the cost of a Happy Meal; and there’s exterior picnic tables so you and your family can enjoy the weather outside. Serving food cafeteria-style allows the entire family to sit back and relax and it saves money all around. And you won’t want to leave after hearing an eclectic musical mix of old, classic country, Texas rock and blues.

For adults, a selection of domestic and imported beer and wine are available. Having toured Hill Country wineries extensively, Lilley features some of the finest Texas wines available―including Blanc du Bois from Santa Fe’s own Haak Vineyards. The museum-like front dining room―complete with red cedar ceiling, handmade shutter boxes and artwork by local muralist Gary Holman—can be shut off from the rest of the restaurant and is the perfect Hill Country setting for wine tastings, private gatherings and special events.

No time to dine-in or need food for a special occasion? Call ahead and pick up your food through the convenient drive-thru where you’ll see another amazing Holman mural along the entire west side of the building. And be sure to consider Dickinson Bar~B~Que when catering your event―some past clients include the Galveston County Fair & Rodeo, Krewe of Gambinus Float Parade, Extreme Makeover: Home Edition, Mainland Chapter CCA End of Year Banquet, and the Dickinson Strawberry Festival.

Dickinson Bar~B~Que is a member of the GO TEXAN Club, promoting the products, culture and communities that call Texas home. Find out more information and see a full menu with prices at www.DickinsonBBQ.com. Be sure to join their “e-Que Club” and you might get a little something special as a token of their appreciation. Add them on Facebook to keep up with news and events and to check out pictures (my favorite album is “Dads at Dinner”). The restaurant is located at 2111 FM 517 E in Dickinson and they can be reached at 281-534-2500.

Originally published in The SCENE Magazine – June 2010

Filed under: Food, SCENE Magazine, Dickinson BBQ, Dickinson TX

The Green Parrot Bar & Grill – Sunny San Leon’s Own Slice of “Parrot-Dise”

As you walk into The Green Parrot a maze of painted docks cover an ocean floor and the walls are plastered with seascape murals. Local artist Gary Holman, who’s responsible for wall art all over Clear Lake and Houston, painted the restaurant from top to bottom. The wood flooring, painted to look like the ocean, was added during the post-Ike restoration process―fitting, given the establishment flooded with six feet of water during the hurricane.

As you follow the wooden pathway through the main dining area, you pass through a set of French doors and find yourself inside the bar area, complete with a huge horseshoe bar and a full-sized darts area. Saddle up to the bar and enjoy dollar drafts or $5 pitchers all day, everyday. Tuesday thru Saturday from 4:00 p.m. to 7:00 p.m. and all day Sunday, enjoy $2 longnecks and $3 wells. Additional Sunday specials include $5 Jagerbombs and $2.50 Margaritas. Join in for Texas Hold’em every Tuesday and Thursday or catch sporting events on the easy-to-see flat screen.

The bar also features direct service to a large backyard patio, opening up the restaurant to the sunny weather. Sit outside and enjoy live music every weekend, with acoustic sets every Sunday from 1:00 p.m. to 5:00 p.m. and various live bands every Friday and Saturday from 9:00 p.m. to 1:00 a.m. During the evening, when the area is really rocking the patio turns into a dance floor where you can move under the stars. With plenty of room for the kids and comfortable outdoor seating, the private patio is a popular spot to share a pitcher of beer or sip on tropical drinks amidst the beautiful sunny weather.

Amazing art, exotic ambiance and mouthwatering drinks are great for a long, lazy afternoon. But at some point, hunger pains start to kick in. Tuesday thru Saturday enjoy $5 lunch specials, with a different featured dish every day, plus new, every day lunch prices. Favorite dishes available all the time include half-pound cheeseburgers made to order, shrimp, chicken fried steak, rib-eye, and seasonal crawfish.

Expanded menu coming soon in mid-June will include a huge seafood platter, perfect for sharing, with local, wild caught fried Gulf catfish, fried shrimp, coconut shrimp, crab balls, and fried crawfish tails. Or order most platter items separately, as appetizers. Additional new seafood items include crab cakes, cold boiled shrimp and shrimp cocktail; new sandwiches include the patty melt and pulled pork sliders; and other new appetizers include stuffed jalapenos and chicken, beef, cheese, or chili nachos.

Summer is here so take full advantage of The Green Parrot’s tropical facility. Private parties and group functions are always welcome and there’s designated parking for bikers! The Green Parrot is Located on the San Leon peninsula at 2233 East Bayshore Drive. For more information, please call 281-339-1392 or visit the MySpace page at www.myspace.com/green_parrot_bar_grill.

Originally published in The SCENE Magazine – June 2010

Filed under: Food, SCENE Magazine, San Leon TX, The Green Parrot