At the 2009 Sundance Film Festival, Cary Fukunaga made a triumphant debut with his first feature, "Sin Nombre," winning both the Directing Award and Excellence in Cinematography Award. Written and directed by Fukunaga, every frame was stunning, haunting filmmaking. Focus Features quickly snatched up the film and the young--and, it must be mentioned, very handsome—director, smartly signing him to a three picture deal.His next film, "Jane Eyre" bows in theaters on March 11, 2011, and, having just watched the trailer, what I can't figure out is why it isn't being released in time for Oscar consideration.
Starring Alice in Wonderland and The Kids Are All Right’s Mia Wasikowska as Jane Eyre, a governess whose life is fraught with romance and tragedy, the diabolically sexy Michael Fassbender ("Inglorious Basterds," "Fish Tank") as Jane's employer, Judi Dench as Mrs. Fairfax, Jamie Bell as St. John and Sally Hawkins as Mrs. Reed, the film is a new adaptation of Emily Bronte's classic novel that's much darker and more gothic than audiences may expect.
In a 2009 interview, Fukunaga said, "I've spent a lot of time rereading the book and trying to feel out what Charlotte Bronte was feeling when she was writing it. That sort of spookiness that plagues the entire story... there's been something like 24 adaptations, and it's very rare that you see those sorts of darker sides. They treat it like it's just a period romance, and I think it's much more than that. It's all about tension and creating that sense of horror underneath."
Sinister and seductive, I can't wait to see what Fukunaga's second offering and career goes next. He's definitely a talent to keep your eyes on.
Speaking of eyes, sorry if it's pervy, but can I just say again how easy on the eyes Mr. Fukunaga is? He shares a magical Keanu Reeves/Joseph Gordon-Levitt Eurasian quality.
In honor of his Japanese heritage (on his father's side) and his overall caliente-ness, how's about some...Spicy Tuna Tartar on Cucumber Rounds
1/2 lb Sushi Grade Ahi Tuna, finely chopped
1/4 cup good quality mayonnaise, the full fat kind (the low fat versions are far too sweet for this recipe)
1/4 cup low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon (or more to taste) chili garlic paste (usually found in the Asian food aisle of most major supermarkets, Red Rooster is a great brand to look for, Sriracha tends to be too sweet)
1 bunch chives (approx 5-6 tablespoons), finely snipped or chopped
2 tablespoons black sesame seed
2 Japanese cucumbers
Additional chives and sesame seeds for garnish
Finely chop tuna. This can be done either with some patience and good knife work or by pulsing the fish in a food processor. But be careful not to make tuna paste, you want the tuna to retain its texture.
In a medium bowl, combine all ingredients except cucumbers.
Mix well, cover and refrigerate while prepping cucumbers.
Wash cucumbers and slice into ½ inch rounds, thick enough to support a small mound of tuna.
Remove tuna from fridge.
Now, you can either go the Lazy Man’s Route (which I’m a big fan of) and put tuna in a decorative bowl surrounded by cucumber slices (think of it as Nouveau Riche Chips and Dip) and garnish, or you can go the extra mile and top each cucumber round with a small helping of spicy tuna and top with snipped chives and sesame seeds.
For the experts, tuna can be topped with cucumbers (cut in long, thin strips rather than rounds), daikon sprouts and avocado, wrapped in seaweed and sushi rice, and rolled to make maki or handrolls.
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