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Award-winning boat and crew dock in Vancouver.
§mm mimmmn editor
iUt a big emphasis on "^show" in Show Boat, and youll understand the hoopla surrounding the inaugural production of the Ford Centre for the Performing Arts.
Toronto-based theatre mogul Garth Drabinsky has stamped his trademark on the Vancouver theatre scene with this multi-award-winning revival of the Jerome Kem (composer) and Oscar Hammerstein II (book and lyrics) 1927 original.
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Expected to run for more than a year here, Show Boat person-i£^ the ward lavish fiom its sets, to its costumes to the luscious voices of the multi-talented cast of 73.
And not missing a beat, Drabinsky has added insurance to the miisical's success by banking on the star attractions of theatre/TV actor George Grizzard as Cap'n Andy; TV/film personality Cloris Leachman (remember Phyllis on The Mary Tyler Moore Show?) as the captain's wife, Parthy; and Dan Tullis Jr. as ""Or Man Bivef aka Joe.
On a smaller star level, Vancouver audiences might recognize local actor David Adams, who performed in last season's production of Charl^'sAunt at the Playhouse Theatre, and Vines Metcalfe, best known locally as one of The Wild Guys at
And guees who's sitting in the Show Boat otd^iestra pit? None 0llier than the cosnmunity's own Gene UamshQitom playing
is the in--than=life sets
which recreate the sights and soimds of life on the Mississippi River in the latel880s.
From the replica showboat (with its real, stream-driven pipe organ) that glides effortlessly across the stage in the opening scene to the recreation of the streets and night clubs of Chicago, one is magically transported to an earlier era, but with such a sense of realism that one moves along in time almost as seamlessly as the sets change from scene to scene.
Show Boat takes place over 40 years, following characters who live and perform aboard a travelling showboat called Cotton Blossom. Central characters include the captain and his wife, their daughter Magnolia and her lover Gaylord Ravenal, Cotton Blossom performers Julie, Frank and Ellie, and black workers Queenie and Joe.
After seeing this production, one wonders the cause for the ballyhoo that preceded Show Boat*s opening in Toronto in 1993. Pixitestors chaiged that the production was racist in its stereotyping of blacks. Putting on a show about life in the South-em U.S. in the 1800s without an accurate historical depiction is like shovring life in in pre-1990s South Africa as if apariheid did-nt exist.
While a first-rate production, there are a few minor quirks. Chief among them is the length of the several love duets betw^n M-SLgnolia. and Ravenal. The songs are sweet, but slow, and one feels like ui^g "come on, let's get on with it."
As well Show Boat's trademark song, "OF Man River", is used over and over again, eape-ciaily to reflect the transition of time. But it's repeated to the point of overkill, as lovely as it is.
And one recommendation: split the three-hour long show with two shorter intermission
rather than just the one
But certaLily, Show Boat era will experience a night day) of packed entertainment the boat and its islented trou|^ just keep on tolling down river, IZ!
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E?liiL@.liOF^i^ FOOD EDITOR
t's the sixth night of Chanukah. If s too cold to play I outside and the kids are bored. Whaf s a mother to do? How about getting the kids in the kitchen and letting them help with the holiday preparations? TheyTl love it—especially when the final results are sweet, sticky or a combination of both.
The following recipes are easy and delidous, and fit ri^t in with the custom of serving daiiy foods at Chanukah.
3 cups whole wheat
p 5
in
1
CSSKSiSSSSSkOISk
1 teaspoon 1/2 teaspoosa giroimdi nee
11/2 cups water 2tea^
raistns
1. Preheat the oven to 350F.
2. Mix all the ingredients together in a large bowl, except apples and raisins. Pour lialf the letter into a li^tly oiled 9- by 12-inch pan. Lay apple slices on top of batter in the pan. Cover the apple slices with the remaining batter. Decorate with raisins or
3. Bake in preheated oven for 30 minutes.
4. Cool before removing from pan. Cake can be iced with apple butter. Serves 9.
misa
1. Coarsely crush popcorn by placing on cutting board and pressing wit^ rolling pin.
2. In a 11/2 quart saucepan, melt caramels and water over low heat, stirring occasionally, until melted and smooth. Remove from heat.
3. Insert wooden sticks into stem of each apple. Dip apples, one at a time into hot caramel sauce; turn imtil coated. Allow excess to drip oif apples.
4. Immediately pr^ crushed popcorn onto apple. Set on wax paper, store in refiigerator.
5. Before serving, let stand at room temperature 15 minutes to allow caramel to sofi;en.
1 (14-oss.) bag li^t
or 2 24
1/4 1
1. Line a large baking sheet with oiled wax paper. Place pop-ooni in a laiige bowl and set aside.
2. In medium saucepan, over low heat, combine caramels, 2 tablespoons butter and milk; stir imtil smooth.
3. Pour over popped com, stirring gently to coat.
4. Withlii
press together a tablespoonM of caramel-coated com; place onto
1 pecan half on chocolate mound to
DREEDEL
CooMes: 1 cup (2 sticks) butter, softened ^4 cup sugar 3 oz Neufchatel cream
1 1
5. Using spoon, make a small indentation on top of each mound of caramel-coated com.
6. While popcorn mounds are still warm, place a small end of whole cashew into the popcorn mound to form head and two cashew halves to form feet, one on each side.
7. In small saucepan, stir together diocolate and 1 teaspoon buttei intil blended. Stir in
on 1 teaspoon of 2-3 mixture into each in-
1. In a large mixer bowl combine sugar, butter, cream cheese. Beat at medium speed, scraping bowl often, until creamy.
2. Add egg, vanilla extract and orange rind with 1/4 cup of the flour. Mix well.
3. Reduce speed to low and add remaining flour gradually, about 1/4 cup at a time, beating well between each addition.
4. Divide dough in half. Wrap in plastic food wrap; refrigerate at least 2 hours.
5. Heat oven to 325 F. Line 2 cookie sheets with aluminimi foil
6. Remove 1 portion of dough from the refrigerator. On lightly floured board, roll dough out to 12- by 15-inch rectangle. Cut out dreidels with dreidel-shaped cookie cutter or cut into shapes with sharp knife.
7. Place on prepared cookie sheets. Repeat with remaining dough. Bake for 7 to 9 minutes or until edges are golden. Cool
Frosting and sprinkle colored sugar over lightly. Store in air-
cooldes.
ens. Makes 24 turtles.
of Beat butter and sugar until well-blended and smooth. Stir in orange juice and beat until spreading consistency. □