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September 23, 2016

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.... PAGE 12 " POST-GAZETTE, SEPTEMBER 23, 2016 It's a Lovely Sunday at the Huntington Sunday in the Park with George The Huntington Theatre Company through October 16th This past Saturday I saw the matinee performance of the Huntington Theatre Company's production of Sunday in the Park with George, Stephen Sondheim's classic musical inspired by the George Seurat painting A Sunday Afternoon on the Island of La Grand Jatte now playing at the BU Theatre. It was my first time seeing it and I had done some research before going. Reading background pieces about the play made it sound like it was going to be a complicated work and, perhaps, a bit difficult to understand, particularly the second act. Well, it is complicated, but it certainly is not a difficult play to enjoy. Yes, it has many layers, and I can certainly see why so many people return to see productions of it over and over again. It is one of those works that can be viewed just on the surface or you can dig deeper and deeper and find much more you may not have known was there at first glance. And that is what makes it so wonderful. I have come a bit late to Sondheim in my theatre going life, this being only the third work of his I have seen performed on stage, the second having just been last week when I saw the Lyric Stage production of Company. I am now hooked. As I settled into my seat just in time for the opening act I was already taken with the set. When Jenni Barber appeared as Dot modeling for the artist George, and sang the title song, I knew this was going to be Josh Breckenridge, Adam Chanier-Berat, and Almee Doherty something special. Ms Barber has talent, not just talent, but that rare ability to convey so much with a nod, a glance, and a pause at just the right time.. Add to this her lovely voice, and, well, you have to see her. This is not, however a one person show. Adam Charnier- Berat as George is in command of his role as the artist obsessed with his work. He moves about the stage with his sketch book sneaking looks at the people in the park for his painting which they will appear in. The use of the stage as a canvas for his work is pleasing to the eye with scenic design by Derek McLane. The entire cast is very strong. I was particularly impressed with Aimee Doherty as Yvonne who underplayed her role just right. Josh Breckenridge as Jules and Bobbie Steinbach as Old Lady, showed that Boston is certainly not lacking in theatrical talent. The musical score by Sondheim is not one that has you leaving the theater humming the tunes. Rather, it is an integral part of the story. Sondheim writes the music in a way that complements Seurat's pointillist style of having the eye connect the dots in a painting. The music does the same thing only for the ear. It is subtle but effective. It is played by an eleven piece orchestra conducted by Michael Starobin. As for that troublesome second act where the action moves from 1884 to 1984. I saw no problem at all with it. Under the direction of Peter DuBois it was very clear what Mr. Sondheim meant. The Huntington Theatre has promised to produce all of Stephen Sondheim's plays over the next few years. This is wonderful news. If they come anywhere near the current work being performed on their stage we are in for a great ride. It looks like I have come to Sondheim at just the right time. I encourage you to jump on board" as well. Sunday in the Park with George at the BU Theater is not a bad place to start. At the BU Theater through October 16th, Huntington Theatre Company, BU Theater, 264 Huntington Ave., Boston 617-266-0800. Or go to: Adam Chanier-Berat and Jenni Barber Photos by Paul Marotta Parba Come Mangi! (-( You Eat!) f.!: o Benvenutif Italians are known for their keen sense of aesthetics, and the celebration of beauty, style, and design that unmistakably characterize all fine arts. Italian taste also defines another notable art: rarte della buona tavola - the art of the good eating and drink- ing - or the fundamental aspects of convivial dining. A paragon of this commitment to la buona tavola was the composer Gioacchino Rossini. Born in 1792 in the port city Pesaro in the northern Marche region, Rossini wrote 1l Barbiere di Siviglia (The Barber of Seville) among other widely acclaimed operas. As devoted to his profession as he was, Rossini was nearly as dedicated to his other passion - that of gourmet gastronomy. Having spent most of his life in Paris, he was able to marry local French ingredients with Italian specialties, creating unique com- binations reflected in his many recipes. One of his most famous recipes was maccheroni siringuti - a decadently rich baked dish where macaroni pasta is stuffed with foie gras, creamy egg yolk, and truffle. In keeping with his passion for beauty and style, Ros- sini would also manage to seduce the renowned soprano of the day, Maria Colbran (who would later become his wife) with one of his exquisitely rich truffle-based recipes. At age 37, after writing his last major opera Guglielmo Tell (William Tell), Rossini retired to dedicate himself full-time to his passion for food. Among his favorite Italian products to use were sun-dried tomatoes, risotto, truffles, and Marsala. Throughout the years many chefs have come to label their rieh creations with the tag "alla Rossini" in honor if the composer's devotion to the fine art of cooking. This week's recipe, filetto alla Rossini (Rossini-style beef fillet) was created by a French chef in order to satisfy the composer's specific request. According to the legend, Rossini requested a truffle variation to a beef filet which the chef initially refused to make, upsetting Rossini. In response to Rossini's tantrum, the chef created what he thought would be an excessively rich fillet dish not only with truffle, but incorporat- ing butter and foie gras as well, served over toasted bread with a Maderia sauce. Such gastronomic extravagance actually pleased Rossini's rich palate quite perfectly! Enjoy this decadent dish with a glass of Rosso Conero delle Marche. Filetto ala Rossini (Serves 4) 2 tbsp extra virgin olive oilSalt and pepper 8 tsp butter 4 slices Gruy6re cheese 4 fillet mignon steaks V2 cup b6chamel sauce 1 tbsp. flour 4 slices white bread Va glass Marsala Preparation: Heat the olive oil and butter in a heavy pan and fry the fiUet steaks. When the meat starts to brown, dust with flour, sprinkle with the Marsala, and boil until the sauce thickens. Season on both sides with salt and pepper. Braise the meat until it has absorbed the liquid, then remove and place in a flameproof dish. Lay the slices of cheese on top, pour over the b6chamel sauce, and bake for a few minutes in a pre-heated oven at 400 F until the top is golden. Fry the slices ofbread in butter, arrange the fillet steaks on them, and top with wafer thin slices of truffle. Buon appetito! Filetto aUa Rossini (Serves Quattro) 2 cucchiai di olio extra vergine Sale e pepe q.b. di oliva 4 fette di Groviera 40 g di burro V2 bicchiere di salsa 4 filetti di manzo besciamella 1 cucchiaio di farina 4 fette di pan carr6 V2 bicchiere di Marsala Tartufo nero Preparazione: Scalda Folio d'oliva e il burro in una padeUa pesante e friggl le bistecche di filetto. Quando la came comincia a rosolare, spolvera con la farina, cospargi con il Marsala e fai boUire fino a fare addensare la salsa. Aggiusta di sale e pepe. Cuoci la came fino a completo assorbimento del liquido, quindi rimuovi e trasferisci in una pirofila da forno. Adagia le fette di formaggio sui filetti, versaci sopra della besciamella e cuoci in forno pre-riscaldato a 400 F per pochi minuti fino a quando la parte superiore diventa di un bel colore dorato. Friggi le fette di pane nel burro, disponile sotto le fette di filetto e guarnisci con deUe fette sottilissime di tartufo.Buon appetito! If you would like to cook with me go to www.speakasyoueat.con~ Alessandra Sambiase is an elementary and middle school Italian language teacher in the Catholic school system. She is also a cook- ing instructor and founder of "Parla come mangi!" (speak as you eat!) cooking classes, where the passion for the Italian language meets the love for the Italian food. The Post-Gazette is now on the Web/ Check us out at You'll find the history of the Post-Gazette, information about our columnists, as well as advertising, submission and subscription information. azette com