A Longshoreman's union rep and FBI informant, Danny Green started out as muscle for the Cleveland mafia in the 1960s before going independent. Greene steadily encroached on the mob's rackets, igniting a war that lasted until 1977, when he was killed by a car bomb after a dental appointment in Lyndhurst, Ohio.
Lyndhurst police chief Rick Porrello, whose mafiosi grandfather and uncles were assassinated in the 20s, wrote the 1998 nonfiction book To Kill the Irishman: The War that Crippled the Mafia.
Jonathan Hensleigh, the writer of Die Hard: With a Vengeance and Armageddon and director of The Punisher, adapted Porrello's book for his film Kill the Irishman, in which Detroit stands in for Cleveland to take advantage of Michigan's generous and embattled film tax incentives.
Ray Stevenson (Thor) stars as Greene. With Christopher Walken, Vinnie Jones, Vincent D'Onofrio, Paul Sorvino, and Mike Starr.
Kill the Irishman has a preview screening Tuesday 3/1 at the Midwest Independent Film Festival, in advance of its wide release next week. Doors at 6 PM, producers panel at 6:30, screening at 7:30, at Landmark Century Centre, 2828 N. Clark St. Porrello will Skype or phone in for postscreening Q&A. After party at Forno Diablo, 433 W. Diversey.
Update: This screening is sold out.
The concept of zero waste—reengineering industrial processes to eliminate and/or make use of byproducts and leftover materials—seems like a nice idea with little chance of being applied on a large scale anytime soon. But the idea is slowly gaining traction in the fashion industry. Zero-waste creations by such designers and artists as Martin Margiela and the School of the Art Institute's Nick Cave will be on view as part of the exhibition ZERO Waste: Fashion Re-Patterned, at Columbia College’s Averill and Bernard Leviton A + D Gallery, 619 S. Wabash. The opening runs from 5 to 8 PM this Thursday, March 3, and includes a talk by curator and Columbia College professor of fashion design Arti Sandhu. Another contributing designer, Timo Rissanen, will give a talk Wednesday, March 9, at 5:30 PM. The exhibition runs through April 16.
Where has it all gone? This year of 2010 is over and it's all a blur . . . As I write this, I'm on a plane back to the States after blowing out the old year with Sonic Youth in London. I'm headed straight to rehearsals for Iron & Wine to bring in the new.
I vividly remember how excited I was when I got the phone call offering me the Pavement gig a year and a half ago. I was in a Berlin hotel, and I've never had a finer celebratory nine-euro minibar whiskey in my bathrobe, before or since.
Friday through Sunday, Veruca Salt (1925 N. Damen) holds a warehouse sale, with clothing up to 90 percent off. Hours are 11 AM to 5 PM Friday and Saturday, noon to 5 PM Sunday.
Long Tall Sally, a company that features clothes and shoes made for women 5' 8" and taller, comes to town for a pop-up shop this weekend at the Omni Chicago, 676 N. Michigan. Hours are 9 AM to 6 PM on Saturday and 9 AM to 2 PM on Sunday.
Last week Mike Sula wrote about underground distillers. In this week's Omnivorous he looks at several regional craft distillers who are going the legit route, among them Paul Hletko, whose Few Spirits will be the first distillery in the history of Evanston. Other locals looking to set up shop are Miriam Matasar and Brenton Engel, both of Lula Cafe, who are planning to open Let There Be! Distillers in Ravenswood, just south of the pioneering Koval Distillery.
Julia Thiel and Michael Gebert, the team behind Key Ingredient, appeared on on Nick Digilio's WGN show Friday night, discussing the column and video series, which kicked off in early December with Grant Achatz and so far has featured Paul Virant of Vie and the forthcoming Perennial, Curtis Duffy of Avenues, Mike Sheerin of Three Floyds Brewpub and the forthcoming Trencherman, Chris Pandel of the Bristol, and many more. In this week's challenge Greg Biggers, Martial Noguier's replacement at Cafe des Architectes, takes on beef tendon. Next up is Jared Van Camp of Old Town Social, who’s known for his charcuterie. "That guy—all he does is meat," said Biggers. "So I wanted to give him a little bit of a curveball, and see if he can work with it."
In What's New Rob Lopata rues the dearth of traditional Japanese restaurants and dedicated ramen joints in town, finding Logan Square's Wasabi yet another spot offering something for everyone—sushi, small plates, yakitori, ramen, tempura, teriyaki—just nothing very special, despite the presence of longtime sushi chef Hiromich Sasaki.