Asymmetry by Rick Robinson
Directed by Stuart Aikins,
A Reality Curve Theatre Production
October 25 - 30, 2011
Vancouver, BC: I was procrastinating by reading Facebook posts instead of getting on with my writing, when I happened to see a Theatre at UBC post with a link to an Urban Rush interview video of Stuart Aikins and Jerry Wassermann talking about the play Asymmetry. This is a first play production for Reality Curve Theatre.
It was on at the Havana Theatre and amazingly my calendar had a clear night, so a friend and I headed out to the Havana to see the play. I like the intimacy of the space there but unless they do something about the seats, it is going to be a long time before I go there again. They are so uncomfortable it's death on the back! But I digress.
Asymmetry: Three couples, three stories. They use the same playing space, enter and exit through the same doors but their stories are independent and they do not interact at all.
West Side Story
Music by Leonard Bernstein Lyrics by Stephen Sondheim
Book by Arthur Laurents
Based on a concept by Jerome Robbins
Directed by Ken Cazan
Conducted by Leslie Dala
Choreographer Tracey Flye
Vancouver, BC: Only an opera purist would fuss about whether West Side Story is opera or musical theatre. I remember a similar controversy when VO did Porgy and Bess by George and Ira Gershwin more than a decade ago yet most of the patrons loved that show too.
The Penelopiad by Margaret Atwood,
Directed by Vanessa Porteous,
Arts Club Theatre Company
Stanley Industrial Alliance Stage
Oct 20 to Nov 20, 2011
Vancouver, BC: I loved the tag-line for this show - The Untold Story of the Original Desperate Housewife". But do not let this mislead you into thinking this is in any way a television style comedy-drama. The Penelopiad is an exquisitely narrated re-imagining of Homer's Odyssey, from the perspective of Penelope, faithful wife of Odysseus, who waited twenty years for him to return from fighting the Trojan War.
Originally written as a novella by Atwood and then adapted for the stage, the play is structured with two basic elements. The first is the narrative thread recounted by Penelope (Meg Roe) from Hades where she is haunted by the shades of her slave girls who were murdered by her son Telemachus at the behest of the finally returned Odysseus.
Oysters, Cheese and Sauces - who knew these things but chefs, fishmongers and dairy people?
I was reviewing my to-do list of items I said I would follow up on from previous stories. In reverse chronological sequence, these are three of the items.
1. Oysters: After recently eating oysters at Cork and Fin, I was curious about the effect of different methods of cultivating oysters.
2. Cheese: Our recent tasting of Soft-ripened Bloomy Rind Cheeses had prompted questions from our tasters like "how are Camembert and Brie different anyway?"
3. Sauces: And way back in April when we were cooking low carb dishes and I made a Mornay sauce to accompany shrimp, I promised to summarize different sauce names for the non-chefs among us who don't remember the difference between Bearnaise and Hollandaise.
So here goes with some foodie trivia:
Part I: The appetizer - Oysters:
Growing up in South Africa I often enjoyed fortified wines such as sherry and port as an aperitif before or after a meal. These days I tend to associate port with pampering, perhaps because on long flights in executive class, port is usually offered after dinner, together with a cheese plate. I have never thought to question what type of port was being served on these occasions - just savored the richness of the wine on my palate and enjoyed the resulting relaxation that helped the flying time be more tolerable.
Then earlier this year at the Vancouver Playhouse International Wine Festival I went to The F-Word Wine Seminar, to learn more about fortified wines. Among the fortified wines we tasted there was a Fonseca Guimaraens Tawny Port and a Quinta do Crasto 2008 Vintage Port, both of which appealed to my palate much more than the ultra dry Fino sherry that we also tasted there.
So when I saw the invitation from les amis du Fromage to a Blue Stilton cheese tasting paired with a tasting of outstanding Port wines, this was an opportunity not to be missed.
It would also be my first time visiting the East Hastings Street location of les amis du Fromage, as I had only previously shopped at the smaller location on West 2nd, near Granville Island.
Our taxi to the shop got there much quicker than we had anticipated so there was time to check out the wines before other guests crowded the tables.
About twelve years ago I took a basic certificate course on wine and wine tasting, and became fascinated with the history and science of winemaking. On trips to the US, South Africa and Australia, and visits to our Okanagan wine country [ (A Taste of the South Okanagan) and (Destination Kelowna)] I enjoyed visiting wineries and vineyards, and amassed quite a collection of tasting glasses from vineyards all over the world.
Sometime after I began my second career of on-line reviewing and writing, I realized that I needed, and wanted, to learn more about wine. Lacking the patience and discipline to attend weekly courses over many weeks, I signed up for the WSET level I intensive held over two weekend days, with the exam at the end of the second day.
Having had a lot of fun doing the level I and having learned just enough to realize that I wanted to know much more about wine, and needed plenty of practice in the art of tasting, I decided to take the Level II course. Again I opted for the weekend day long sessions.
When I first looked at the course workbooks which arrived by mail several weeks in advance of the course, I realized that this was not something I could take lightly, especially I chose to do the course over three full days rather than in three hour classes over 9 weeks. I visualized myself trying to remember which varietal was used in Burgundy and which in Bordeaux, while my brain was in an alcoholic haze from tasting wine. And yes, I know we are supposed to spit not swallow, but I remember being quite mellow after the level I course days. So I started reading early.
I also had to buy a set of the ISO tasting glasses - the glass has a rounded bowl large enough for swirling without spilling, tulip shape to concentrate aromas, and the stem so one can hold the glass without warming the wine. Which got me thinking about the stemless designed Riedel glasses that were supposed to be the new great thing in wine glass design a couple of years ago. The pouring size for tasting is 50 ml or just about 1 and 2/3 oz.
Happy hour oysters? When a fellow oyster-loving friend invited us to join her for the happy hour oyster special at Cork and Fin in Gastown, how could we resist? Three of us enjoyed a brisk walk across town and arrived at the restaurant at six, still in time for happy hour (5:30 to 6:30).
I met a foodie friend for supper at Cibo before going to see the wonderful Tosca Cafe at the Vancouver Playhouse. The food was really great but the lighting was poor and unfortunately my food photos don't reflect how good the food was.
The first hint of the food quality was that the in-house baked focaccia was so perfect that we ate all four pieces of it within minutes of taking the first bite. And this was despite my resolution not to have bread because we had ordered two of the bruschetta selections and I thought that would be more than enough bread for one meal.
After trying out recipes from a Tagine cookbook and a Cake cookbook , the next supper adventure for the SASSY Supper club was to try the recipes from Italian SENSATION! (cucina). This is a coffee table-perfect work of love for all things Italian, written by a Vancouverite, who has cooked Italian family dinners most of her life.
Seven members of the SASSY Supper Club picked a range of recipes from the book, encompassing seafood, chicken, vegetables, pasta, salad and a frittata. Four of us original SASSY Club members picked our recipes during our SASSYs Taste Soft-Ripened Bloomy Rind Cheeses evening.
The other three guests, all of whom live various walking distances away, on a later occasion picked recipes that appealed to them, and that could be carried easily. The consensus was that the recipes seemed straightforward family style cooking that we should all be able to handle easily.
Since I was host, and instigator of the SASSY recipe testing series, I thought I would try something special and chose a lobster dish - Lobster (surely there is an Italian word for lobster) con Arance & Limoni. Disobeying my own injunction to stick exactly to the recipes, I headed off to Costco and bought two boxes of frozen lobster tails. A bit pricey but this was going to be something special.
The recipe looked so simple that I felt a little guilty about only doing one dish, so I turned to a page that had a picture of a delectable looking Pepper Salad, and decided to make that. Urban fare was featuring shallots this week so I added the Baked Shallot recipe on the same page. Then I looked at the dish I was going to serve them in and decided that green asparagus would finish off the look of the dish. So I found a recipe for Sauce All' Asiago- milk, cream and Asiago cheese that could be poured over the asparagus ... and thought "how simple is that?"
4025 MacDonald Street
Ph: (604) 730.6988
La Buca is a little gem of a Italian restaurant in the neighborhood of Arbutus Ridge. Although I have been a fan of Andrey Durbach's food since way back when he had Etoile on Hornby Street, I somehow had not yet got to La Buca for dinner. Tasting some of the delicious hors d'oeuvres that he prepared for a Blackbird Theatre fundraiser earlier in the summer reminded me of this and so prior to seeing a show out at the Frederick Wood theatre at UBC, I made a reservation for an early dinner.