| The Big Three, Russell, Céline, and Rob—they were swarmed by autograph-seekers at the program's end. |
Joining Russell in the merrymaking were film restorer and SFSFF Board President Rob Byrne, Cinémathèque Française Directrice des collections films Céline Ruivo, and some 170-odd other attendees crammed into the oversubscribed event.
| Rob Byrne leans back to photo-bomb Russell and SHSL Chair Bob Ellis |
Sherlockians from around the globe gathered for the banquet, which was was held in the House of Commons members dining room at Westminster Palace (aka Parliament). Delegations from as far away as Japan and Australia were in attendance, in addition to the usual suspects from Europe and the Americas."
The event program was a masterpiece unto itself! (Click below pictures to enlarge and read the details.) Russell said he was honored to be the first American to address the Society. He joins the esteemed ranks of past speakers Agatha Christie, Anthony Hopkins, P.D. James, and Stephen Fry!
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We cannot wait to savor them, either! For a tiny taste of Gillette's artistry right now, see the BBC's recent article, complete with video and audio clips.Frame by frame, scene by scene [Rob Byrne] examines the film for blotches and other kinds of damage that have crept in over the past 100 years, and he applies his fixes with the click of a mouse. The results are stunning. As the scratches are removed, the images stabilized, and distortions created by warped frames corrected, we get to see details in the negative that would have been invisible to audiences watching the movie on the crude projectors of the silent era. Occasionally it's a matter of TMI. With the images this sharp, no one will be fooled by Holmes under the plainly fake hair and putty he uses for disguise. Gillette himself, apparently ageless when seen in the uncorrected original, is betrayed by a wrinkle or two befitting a 62-year-old in the restored version. But otherwise, the micro-movements and nuances Gillette builds into his performance, the quiet gestures that became his trademark, are easier than ever to savor.



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