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Providence Effect - Award Winning Documentary

By Doug Singer

Just in time for the back-to-school season, The Providence Effect (Dinosaurs of the Future), an inspirational feature documentary, is set to hit select theaters on Friday, September 25, 2009.

Chronicling the encouraging journey of Paul J. Adams III, an educator who has challenged the Chicago school system for thirty years with his revolutionary approaches to teaching, The Providence Effect is an emotional, hopeful and awe-inspiring story of student achievement in the face of hardship. Having received praise from a number of film festivals earlier this year – Best Documentary, Omaha Film Festival 2009; Most Inspirational Documentary, Seattle True Independent Film Festival 2009; and Audience Choice Best Documentary, Lake County Film Festival 2009 – The Providence Effect was directed by Rollin Binzer, also a Producer with Tom Hurvis, Co-Producer Joey Dedio and Executive Producer Julie Esch Hurvis. 

The Providence Effect showcases Adams’ vision and the schools’ successes through his progressive teaching practices. Following the successes at his first educational institution – Providence St. Mel, a Chicago private school with grades ranging from Pre-Kindergarten to 12th Grade of high school, in the crime and drug-ridden West Side that has graduated an impressive 100% of its student body to college,Adams subsequently established Providence Englewood, a K-8 charter school, which has increased its students test scores by 400% since opening in 2006. 

Featuring engaging interviews with students, parents, alumni, teachers and administrators, the film’s journey takes you through the schools, from science fairs and concert performances, to in-class instruction and graduation, granting audiences an intimate look into the individuals and the efforts that have made both Providence St. Mel and Providence Englewood successful. The Providence Effect traces the school’s development from a struggling dream into a school and method of teaching that produces not only inspired students, but parents, teachers and administrators dedicated to settling for nothing less than the highest expectations. 

As high school dropout rates remain at an alarmingly high rate, and state budget cuts continue to negatively impact school systems, The Providence Effect presents the story of a passionate educator who has defied all odds, encouraging students, parents and teachers along the way. 

www.providenceeffect.com
By Michael Hepworth

​
What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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