Tuesday, August 23, 2011
A Strange Brand of Happy is safely in the can. We have a great team that really started to gel toward the end of the week. We spent four days in Norwood shooting at at duplex owned by a great guy named Tony. He couldn't have been nicer. Before that, we shot one day at Queens Tower in Price Hill. We were able to get some amazing shots of the city from the 14th floor. The very first day we shot at Dewey's Pizza in West Chester. I loved Dewey's before we shot there and my opinion of them is through the roof now. The manager was over the top hospitable - feeding us lunch AND throwing in a few extra pies for the crew as we wrapped. I couldn't be happier that they have chosen to be a part of this movie. As far as talent goes, Rebecca St. James was in last week for several days. She is now gone for a while and will return for the last few weeks of the shoot. My friend Holly Walker is here, playing a role but also helping out with the crew. She is the Leonard DiCaprio to my Martin Scorsese. (She has been in all four narrative films I have made. Because she is crazy talented.) My buddy Ben Keller stole every scene his was in with me last week...and I couldn't be happier about it. And my friend Bekka Prewitt came home to Cincinnati from LA to play the role of "Terry." She nailed it. Today we move onto to shoot at a bar in Fairfield. My friend and locally based stand-up comic, Geoff Tate, will be playing the bartender in these scenes. Lots of Hitting The Nuts alum acting this week including Chris Day, Nick Ghizas and Mike Betette. Speaking of...Mike is coming in from LA for only one day. While he is here, we are planning on doing a little free improv show at Taza this Saturday, August 27th at 9 pm. Mike, Holly Walker and I will be doing a three person show with some time at the end for other improvisers to jump in. It should be hilariously funny so long as I stay out of their way. They are two of the most talented improvisers on planet earth. See this Facebook link for more details about the show Thanks to all of you who helped us out last week with food, locations, extra work, etc. I will do my best to keep you updated as this week progresses.
Posted by Joe at 8:50 AM