Tastings Blog – Meet John Cox of Post Ranch Inn

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 John Cox of Post Ranch Inn

 

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John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, California.  Inspired by his upbringing in northern New Mexico, Chef Cox believes in blending bold, primal flavors along with fresh, locally sourced ingredients and his passion can be experienced each night at Sierra Mar.  Chef Cox’s start at Sierra Mar in July 2014 marks a return to Big Sur, where he began his professional career in 2005, rising to the position of chef de cuisine after having trained at the New England Culinary Institute in Montpelier, Vt. His initial success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine.  From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants. Most recently, Chef Cox served as executive chef at the celebrated Carmel, California restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locally-sourced ingredients.  The new concept and menus were wildly successful and soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine.

The Taste and Savor Questionnaire – Chefs 

 

Describe your cooking philosophy in one sentence:  I use ingredients from the Big Sur Coast to craft a culinary adventure encompassing the history, culture and environment, that can only be found here at Post Ranch.

 

What is your earliest food memory?  When I was twelve I got my first job as a paperboy for the local newspaper.  I remember saving up my small paychecks until I had enough to afford dinner at one of the restaurants in Santa Fe.  I would clip out articles and making lists of places I wanted to try.  Once I had saved enough I would either take the bus or get an older friend to drive.  Since we couldn’t drink, and usually just ordered appetizers, it wasn’t very expensive.   I think that is why I am always so happy to see young people dining at Sierra Mar; it takes me back to a time when everything was very new and exciting.

 

Who is or was your biggest culinary influence?  Growing up in Northern New Mexico there were many strong influences on my culinary style.  I can’t point to one person; rather I remember the food culture in general.  Before micro-regional cooking became trendy, New Mexico was fully embracing local farms, particularly heirloom chiles.  The idea of embracing local ingredients and reflecting terroir has stayed with me since my childhood.  Even today, I don’t want to create a dish simply for the sake of making something beautiful and flavorful, I want it to be a reflection of place, something that exists and is enjoyed only at that perfect moment.

 

Name your favorite food city and why.  Big Sur… Is Big Sur a city?  I have had the unique opportunity to work and cook across the country- from Hawaii to Vermont, Key West, San Diego, Seattle and many spots in between.   There are so many incredible food cities, each with their unique style, but for me, Big Sur is the perfect convergence of coast and mountains.  If you think of a chef’s environment as their artistic palate- then Big Sur is the perfect median for the kind of cooking and food that I love.  Big Sur is not about subtlety or nuance- it is about extremes and contrasting elements, it is an environment that is so raw and beautiful that it evokes strong emotions.

 

What food item or dish is your guilty pleasure?  Lots of Red and Green Chile.   There is nothing  better than perfectly roasted chile rellenos in Autumn, covered in Red and Green chile. Sadly that is  something I can only experience when I travel back home.

 

After a long day, do you prefer wine, beer or a cocktail?  Being surrounded by so many incredible vineyards I tend to lean more in the wine direction.   There has been a real renaissance in the local wine industry and it seems like tasting rooms are popping up all over the Central Coast.  Just like my own culinary philosophy, I appreciate the way that a great winemaker can concentrate the terroir of their vineyard into their own creative expression.

 

What is your ultimate day off meal?  There is nothing better than inviting over some friends, firing up the barbecue and enjoy a simple meal with some great wine and cheese.  (Preferably with minimal pot and pan use to facilitate cleaning up later!)

 

Join Chef John Cox – March 5-8, 2015 #TasteandSavor2015 at The Broadmoor!

 

 


Movie Schedule: November 16th – 30th

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekend. if you’re staying with us in the next couple of weeks here’s what to expect. Feel free to stop by Espresso’s in the main lobby before the show to pick up a snack and bring it with you. See you there!

Sunday, November 16th
2:00 pm Sahara – PG-13 (1 hour, 44 minutes)
7:00 pm Maleficent – PG (1 hour, 37 minutes)

Monday, November 17th
7:00 pm The Christmas Candle – PG (1 hour, 40 minutes)

Tuesday, November 18th
7:00 pm Elf – PG (1 hour, 37 minutes)

Wednesday, November 19th 
7:00 pm Maleficent – PG (1 hour, 37 minutes)

Thursday, November 20th
7:00 pm The Christmas Candle – PG (1 hour, 40 minutes)

Friday, November 21st
7:00 pm Elf – PG (1 hour, 37 minutes)

Saturday, November 22nd
12:00 pm Frozen – PG (1 hour, 42 minutes)
7:00 pm Maleficent – PG (1 hour, 37 minutes)

Sunday, November 23rd
2:00 pm The Blind Side – PG-13 (2 hours, 9 minutes)
7:00 pm The Christmas Candle – PG (1 hour, 40 minutes)

Monday, November 24th
7:00 pm Elf – PG (1 hour, 37 minutes)

Tuesday, November 25th
7:00 pm Maleficent – PG (1 hour, 37 minutes)

Wednesday, November 26th
7:00 pm The Christmas Candle – PG (1 hour, 40 minutes)

Thursday, November 27th
7:00 am Macy’s Thanksgiving Day Parade
12:00 pm A Charlie Brown Thanksgiving (30 minutes)
2:00 pm A Christmas Story 2 – PG (1 hour, 25 minutes)
7:00 pm Elf – PG (1 hour, 37 minutes)

Friday, November 28th
12:00 pm Miracle on 34th Street (1947) – TVG (1 hour, 14 minutes)
7:00 pm Maleficent – PG (1 hour, 37 minutes)

Saturday, November 29th
12:00 pm Home Alone – PG (1 hour, 43 minutes)
2:00 pm It’s a Wonderful Life – PG- (2 hour, 10 minutes)
7:00 pm The Christmas Candle – PG (1 hour, 40 minutes)

Sunday, November 30th
12:00 pm Disney – A Christmas Carol – PG (1 hour, 36 minutes)
7:00 pm Elf – PG (1 hour, 37 minutes)


A Classic Broadmoor Christmas

The time has come to let you know what’s going on for our Christmas show this December 12th, 13th, 19th, 20th, 21st and 24th!!

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The theme is: “A Traditional Broadmoor Christmas,” written and directed by Ken Miller. This is a variety show for all ages, from toddlers to youngsters, parents, grandparents and the “young at heart.”

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jayjohnson460We are very excited to announce that Tony Award winner for The Two and Only, Jay Johnson, will be our headliner.  Besides theater, Jay is best known for his television roles, the most famous of them being the iconic TV comedy, “Soap” where he created the roll of introverted ventriloquist, Chuck Campbell.

 

 

 

Perennial Broadmoor favorite, Jim Salestrom, joins us again with his unique voice and song stylings. This Emmy award-winning songwriter and singer has recorded and performed with John Denver, Kenny Rogers and Dolly Parton.

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AAAAnother new addition to “A Traditional Broadmoor Christmas,” is actress and vocalist Amy Sue Hardy. Amy Sue has toured with such names as Britney Spears, AJ McKlean (Backstreet Boys), Mandy Moore and Christina Aguilera, and has appeared in numerous movies and television shows.

 

 

 

 

 

 

We also have Ken Miller and The Broadmoor Pops Orchestra returning, featuring Lewis Mock on guitar and vocals, and Laurie Gabriel on cello and vocals, along with the International recording artist Nelson Rangell, as well as Russian violinist Ilya Shpilberg.

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The Colorado Springs Children’s Chorale fresh from a magnificent performing tour in Italy, will be performing with us as well.

Of course we can’t forget Santa Claus…. So you better not pout!

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This will be a wonderful show…. bring your kids and parents! For dinner show tickets, please call 866-381-8432.

 


Tasting Blog- Meet Frank Bonanno, Bonanno Concepts

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Meet – Frank Bonanno, Bonanno Concepts

 

Frank Bonanno Headshot photo by Rachel Nobrega

 

 

The Taste and Savor Questionnaire – Chefs

 

Describe your cooking philosophy in one sentence:

My cooking philosopy?  I always seek to create clean dishes with simple, great ingredients.

What is your earliest food memory?

 Watching Julia Child with my mom.

Who is or was your biggest culinary influence?

Fernand Point, without a doubt.

Name your favorite food city and why.

Denver is my favorite food city.  We have such great chefs in Denver.

What food item or dish is your guilty pleasure? 

Definitely Mac & Cheese or a Philly Cheese Steak.

After a long day, do you prefer wine, beer or a cocktail?

Wine – White Burgundy.

What is your ultimate day off meal?

A big salad.  I love making a traditional Nicoise Salad.  My sons crave it too.

 

Frank Bonanno is the chef and proprietor of Bonanno Concepts, a Denver restaurant group that’s the umbrella to some of the city’s most established restaurants and bars: Mizuna, Luca, Osteria Marco, Bones, Green Russell, Wednesday’s Pie, Russell’s Smokehouse, Lou’s Food Bar, Vesper Lounge and Salt & Grinder. Frank is a graduate of the University of Denver Daniels College of Business and the Culinary Institute of American located in Hyde Park, NY. He has authored two cookbooks, received multiple James Beard Foundation Award semifinalist nominations, and hosts a PBS show called Chef Driven where he travels across the state visiting Colorado makers and cooking along the way.


Tastings Blog – Meet Tony Abou Ganim, Modern Mixologist

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Meet Tony Abou Ganim, Modern Mixologist

 

 

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The Taste and Savor Questionnaire – Beverage Experts

 

 

Describe your beverage philosophy in one sentence:

Classic approach, fresh, seasonal ingredients, premium spirits, attention to details, all in perfect balance.

 

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What is your earliest beverage memory?

Drinking a Manhattan at the Brass Rail with my Mom & Dad on my 18th birthday.

 

Who is or was your biggest influence?

My cousin Helen David who opened the Brass Rail Bar in 1937 and ran it until her death at the age of 91 in 2006. Helen taught me to be a bartender in 1980 and instilled in me the great art of hospitality which continues to be the backbone of my philosophy of the profession today.

What is your favorite beverage that most would consider to be a guilty pleasure?

Billecart Salmon Rose Magnum

 

After a long day, do you prefer wine, beer or a cocktail?

All of the above, every day is different some days require a cold beer, others only a perfect dry martini will do the trick.

 

Money is no option – what is your drink of choice?

Negroni

 

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world.  He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more.  Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike.  This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.”  Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won three Iron Chef America competitions; pairing cocktails with Iron Chef Mario Batali; with Iron Chef Jose Garces and most recently with challenger Chef Sean McClain.  His signature branded line of Modern Mixologist bar tools and his second book, Vodka Distilled (Agate, 2013), are available now atwww.modernmixologist.com.

Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. His initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, teaching him the necessary steps to become a leader in the beverage industry. After graduating from college, Abou-Ganim further developed an appreciation for a hand-crafted cocktail using only the freshest ingredients while working at Jack Slick’s Balboa Café and then during the opening of “Harry Denton’s,” a legendary hangout in Fog City.  In 1993 he moved to New York City and took a position as the opening bartender at Po, Mario Batali’s first restaurant.

Tony later returned to San Francisco  to open Harry Denton’s Starlight Room atop the Sir Francis Drake Hotel and it was here that he developed  his first specialty cocktail menu featuring several of his original cocktail recipes including the Sunsplash, Starlight and his most famous of them all, the Cable Car.

In 1998, Abou-Ganim was selected by Steve Wynn to develop the cocktail program at Bellagio Las Vegas.  He not only implemented his philosophy of bartending and drink preparation, stressing both quality ingredients and proper technique, but also created several original cocktails for the resorts 22 bars. In 2002 he won the Bacardi Martini World Grand Prix – one of only two Americans to ever win this title.

As one of the National Ambassadors of the U.S. Bartenders Guild, www.usbg.org, and Associate Member of the Museum of the American Cocktail, www.museumoftheamericancocktail.org, Abou-Ganim continues to educate about the history and lore of cocktails. He also operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.

Keep current with news, appearances and special events at www.modernmixologist.comonFacebook and on Twitter @MdrnMixologist.

 

 


Tastings Blog – Sissy Biggers, Panel Moderator

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Meet – Sissy Biggers – Panel Moderator

 

 

Photo by Allan Zepeda

 

We first had the pleasure of working with Sissy when Summit opened and she came out to do her video blog of the opening.  It was quite exciting at the time, as the term “social media” was still in its infancy.  Welcome back to The Broadmoor Sissy!

 

The Taste and Savor Questionnaire – Chefs

 

 

Describe your cooking philosophy in one sentence:

What looks good at the market that I can still make well for the family at home!

 

What is your earliest food memory?

Earliest:  The ground beef casserole with Campbell’s Mushroom Soup.  It is an important memory because it traveled with us from the US (Minneapolis, Minnesota) to the UK (Green Street, London) when my parents were divorcing so it was the ultimate comfort food and touch point for the five, uprooted, Cargill kids.    But in those days, finding Campbell’s Mushroom Soup in London meant a hunt or access to a US Commissary or—better yet—an improvised version with crème fraiche.   Not sure which it turned out to be that turned out that casserole, but was a sigh of relief for us all when it landed on the table.

Next:  My mother’s meat sauce in an electric frying pan skillet that she could let simmer as she went off on an evening and I could ladle into the bowls.  Maybe there is a pattern here, but we had saucy stuff that served the brood.  To this day, I also make a meat sauce in my All Clad that is a family fave.  OK, maybe Heinz’s ketchup is still a sneaky ingredient today!   Obviously, we have no Italian ingredient.

 

Who is or was your biggest culinary influence?

Hosting “Ready, Set, Cook!” on Food Network back in the early days of the network catapulted me into a mix of chefs into new television content.  That first day in front of that camera, I stood between Chef Jean Georges Vongerichten and Chef Michael Lomonaco—neither of whom I had ever heard of—nor had America….and…(humbly I write this) the era of the celebrity chef began in earnest.  I am proud of the time I was at the helm of that show—not just for the first cooking competition on television we turned out on a dime on a few burners—but for the chance I had to realize I had a natural appetite and ability to recognize and share culinary content with the viewers.  That experience followed me into restaurants and into my home kitchen.

Name your favorite food city and why.

ANY CITY I AM IN AT ANY TIME.  MY PURSUIT OF THE CITY’S FOOD CULTURE IS MY JOB AND I TAKE IT SERIOUSLY!

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What food item or dish is your guilty pleasure?

Dairy Queen Hot Fudge Sundae on a swirl in a cup with chopped nuts.

After a long day, do you prefer wine, beer or a cocktail?

Sauvignon Blanc from CALIFORNIA! 

What is your ultimate day off meal?

We are empty nesters…so I can always be off duty.  I do love a proper pizza in a variety of styles. What makes it a “day off” is that my husband is obviously out of town when I indulge in that slice!

Watch Sissy on NBC


Movie Schedule: November 1st – 15th

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekend. if you’re staying with us in the next couple of weeks here’s what to expect. Feel free to stop by Espresso’s in the main lobby before the show to pick up a snack and bring it with you. See you there!

Saturday, November 1st
12:00 pm Hoot – PG (1 hour, 31 minutes)
7:00 pm Begin Again – R (1 hour, 44 minutes)

Sunday, November 2nd
2:00 pm Sahara – PG-13 (1 hour, 44 minutes)
7:00 pm Earth to Echo – PG (1 hour, 31 minutes)

Monday, November 3rd
7:00 pm Million Dollar Arm – PG (2 hours, 4 minutes)

Tuesday, November 4th
7:00 pm Begin Again – R (1 hour, 44 minutes)

Wednesday, November 5th
7:00 pm Earth to Echo – PG (1 hour, 31 minutes)

Thursday, November 6th
7:00 pm Million Dollar Arm – PG (2 hours, 4 minutes)

Friday, November 7th
7:00 pm Begin Again – R (1 hour, 44 minutes)

Saturday, November 8th
12:00 pm Where the Red Fern Grows – (1 hour, 26 minutes)
7:00 pm Earth to Echo – PG (1 hour, 31 minutes)

Sunday, November 9th
2:00 pm Joshua – G (1 hour, 31 minutes)
7:00 pm Million Dollar Arm – PG (2 hours, 4 minutes)

Monday, November 10th
7:00 pm Begin Again – R (1 hour, 44 minutes)

Tuesday, November 11th
7:00 pm Earth to Echo – PG (1 hour, 31 minutes)

Wednesday, November 12th
7:00 pm NO MOVIE

Thursday, November 13th
7:00 pm Million Dollar Arm – PG (2 hours, 4 minutes)

Friday, November 14th
7:00 pm Begin Again – R (1 hour, 44 minutes)

Saturday, November 15th         
12:00 pm Ray – PG-13 (2 hours, 32 minutes)
7:00 pm Earth to Echo – PG (1 hour, 31 minutes)

 


Tastings Blog – Steve Olson Master of Ceremonies for Taste and Savor 2015

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Meet – Steve Olson, Master of Ceremonies

 

 

 

Steve Olson Headshot

 

We are so thrilled to have our friend Steve Olson, join us for our inaugural Taste and Savor culinary weekend !  In the weeks leading up to Taste and Savor we will be featuring a fun questionnaire from of our guests as well as a short biography of their lives.

The Taste and Savor Questionnaire Beverage Experts

Describe your beverage philosophy in one sentence:

If you like it drink it:  make your own decisions, as there is no right or wrong to this.

What is your earliest beverage memory?

I was already working as a soda jerk at the age of 12, so my memories go waaaay back, but regarding wine, it was a sip of Mateus with my tea-totalling Iowa-farm-raised parents when they finally had a glass of wine with a special dinner.  It was terrible, but I was hooked.

Who is or was your biggest influence?

Far too many to name here, as I have been very lucky to have many great mentors over the years, but the first that really influenced me in the restaurant service and hospitality world, that I have lived in and worked my entire grown life, taught me that it was not about me, or my wine list or my cocktails or even about our incredible service—-it is all about the food.

What is your favorite beverage that most would consider to be a guilty pleasure?

In my role, I am not allowed to have favorites, but if I have to choose only one liquid to consume for the rest of my life, it would definitely be Mezcal.

After a long day, do you prefer wine, beer or a cocktail?

Depends upon who I am with, where I am, what day it is—how long that day really has been—-and what I am eating—-I love them all! That said, I love wine, I love cocktails, and I teach about and consume more than my share of each, but I am a beer drinker at heart.

Money is no option – what is your drink of choice?

see above—-Del Maguey Single Village Mezcal Tobala.

OR

Domaine de la Romanee-Conti La Tache, since you are buying!

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Steven Olson is dedicated to the education and consultation of degustation for appreciation and celebration.  He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense.

 

Olson’s company, aka wine geek, based upon his standing as one of America’s foremost experts and most sought-after lecturers in the business, and his 30+ years of experience in the restaurant business, specializes in beverage and service consulting, and has focused on the professional presentation of beverage education for the trade, consumers, press and the media since 1992, always striving to empower both members of the trade and consumers to make their own decisions, and to trust their own palates.

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Over the years, Steve has hosted a few of his own TV series’ and been a guest on many others, and has served as host of several trade education and product information videos, including being the voice of Virtual Bartender kiosks in retail stores nationwide.  He was also selected as Santé Magazine’s Spirits Professional of the Year for 2003, awarded CHEERS Magazine’s Beverage Innovator of the Year, a lifetime achievement award in 2005, chosen to judge at the 2012, 2013, and 2014 Diageo Reserve World Class Finals, and honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.

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Olson may be best known to many, however, for his restaurant and bar consulting, having designed the innovative beverage programs and service systems for several nationally acclaimed operations, including the Relais Chateau, Mobil Five Star award-winning Mayflower Inn in Connecticut, New York City’s #1 Zagat-rated restaurant, Gramercy Tavern, the Borgata Hotel Casino and Spa in Atlantic City, and the Adam Tihany-designed Summit at the Mobil Five-Star, AAA Five-Diamond BROADMOOR in Colorado Springs. Olson designed the beverage programs for OTG Management, which exclusively operates dozens of restaurants and wine bars in airports, and designed the beverage programs for Aqua in Cancun, Mexico, the prize jewel of Grupo Posadas, which opened in 2008.  His most recent ventures are Isola and Hudson Common, both in Manhattan, where Olson and team acted as beverage consultant to the Morgan Hotel Group in NYC.


Broadmoor Blog-Tayllor

Before I begin my junior year at college I knew it was vital to find a summer internship with an amazing company. I did not want to lose an opportunity for career experience and spend my summer watching Netflix. 1

That’s why I was ecstatic when I received the Human Resources Internship with The Broadmoor Hotel! Growing up in Colorado I always knew about The Broadmoor and even attended a few events at the hotel, but I never dreamed I would end up working for them! After attending Cornell University School of Hotel Administration for two years I was ready to put the knowledge I learned at school into a real work environment where I would have to perform to the five-star, five-diamond level standards that The Broadmoor Hotel demanded.

My first week was a bit nerve racking as well as overwhelming. I was trying to absorb in all the new information as well as fit in with the other interns and employees in the office. I was quickly relieved when my stress dissipated as the employment office team and the other HR interns accepted me immediately and made me feel very welcome.

2Over the next several weeks I gained valuable experience working in the Broadmoor Employment office that I wouldn’t have received anywhere else. I learned about conducting interviews, new employee orientation and improved my overall communication skills. I also shadowed other employees in the hotel which broadened my knowledge of the ins and outs of the hospitality business. I was able to shadow the manager of The Golden Bee, the Food & Beverage PR & Marketing Manager, and an Executive Meeting Manager in the Conferences Department.

Working for the Broadmoor Hotel has given me real world experience that I could have not gained in my college classes. I have gained valuable experience while making connections and friends that I know I can call on for advice in the future. I am sad to leave this magnificent hotel and its employees behind, but I am very grateful for the opportunities that the Broadmoor provided me this summer!


Movie Schedule: October 16th – 31st

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekend. if you’re staying with us in the next couple of weeks here’s what to expect. Feel free to stop by Espresso’s in the main lobby before the show to pick up a snack and bring it with you. See you there!

Thursday, October 16th
7:00 pm Godzilla– PG-13 (2 hours, 3 minutes)

Friday, October 17th
7:00 pm Edge of Tomorrow- PG-13 (1 hour, 53 minutes)

Saturday, October 18th
12:00 pm The Seeker – PG (1 hour, 39 minutes)
7:00 pm Heaven is For Real– PG (1 hour, 39 minutes)

Sunday, October 19th
2:00 pm Charlotte’s Web –G (1 hour 36 min)
7:00 pm Godzilla– PG-13 (2 hours, 3 minutes)

Monday, October 20th
7:00 pm Edge of Tomorrow- PG-13 (1 hour, 53 minutes)

Tuesday, October 21st
7:00 pm Heaven is For Real– PG (1 hour, 39 minutes)

Wednesday, October 22nd
7:00 pm Godzilla– PG-13 (2 hours, 3 minutes)

Thursday, October 23rd
7:00 pm Edge of Tomorrow- PG-13 (1 hour, 53 minutes)

Friday, October 24th
7:00 pm Heaven is For Real– PG (1 hour, 39 minutes)

Saturday, October 25th
12:00 pm Amazing Grace – PG (1 hour, 58 minutes)
7:00 pm Godzilla– PG-13 (2 hours, 3 minutes)

Sunday, October 26th
2:00 pm The Chronicles of Narnia: Prince Caspian –PG (2 hours, 30 minutes)
7:00 pm Edge of Tomorrow- PG-13 (1 hour, 53 minutes)

Monday, October 27th
7:00 pm Heaven is For Real– PG (1 hour, 39 minutes)

Tuesday, October 28th
7:00 pm Godzilla– PG-13 (2 hours, 3 minutes)

Wednesday, October 29th
7:00 pm Edge of Tomorrow- PG-13 (1 hour, 53 minutes)

Thursday, October 30th
7:00 pm Heaven is For Real– PG (1 hour, 39 minutes)