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October 10, 2014

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Page 16 POST-GAZETTE, OCTOBER 10, 2014 PLAY BARD! Shakespeare Plays at Fenway Park Commonwealth Shakespeare Company (Photo by Nile Hawves) On September 19 th the Commonwealth Shakespeare Company brought live theatre to the park with Shakespeare at Fenway. Baseball, football, ice hockey, boxing and wrestling have all been held at the legend- ary baseball field, but this is the first time live theatre has been performed in this set- ting. It was a great setting for the works of the Bard with the stage being set up over the Red Sox dugout. In his opening remarks, Tom Warner recited a number of baseball quotes from Shakespeare. Who knew Will was such a baseball fan? He had lines such as "And watch him how he singled" -- Henry VI Part 3, "He comes the third time home" -- Coriolanus, "Look to the plate" -- Romeo and Juliet, and "I shall catch the fly" -- Henry V. There was a little added drama when the fire alarm went off during a scene from Hamlet. It was quite a touch to hear the alarm and see the lights flashing, but the show went on. Artistic Director Steven Maler has been bringing live Shakespeare to the Boston Common each summer for 20 years. These performances are presented free and have drawn huge crowds over the years. CSC has now partnered with Babson College and will be operating all year long. In November they will be presenting Samuel Beckett's "Happy Days" starring Brooke Adams and Tony Shalhoub at Babson College. THE ADDAMS FAMILY A Creepy, Kooky, Wonderful Evening THROUGH OCTOBER 26 T" Brian M. Foisy, Shaun Rice, Rachel de Benedet, David Engel, Jennifer Fogarty, Matthew Quinn, and Amanda Bruton. (Photo by Gary Ng) The other night when I was leaving the Ogunquit Playhouse after seeing The Addams Family I was a bit sad. No, the play did not bring me down, quite the contrary. I was sad because this is the final produc- tion in this year's lineup. When I first got notice of the slate of plays for the 2014 sea- son, I have to admit I was disappointed. There really wasn't anything I was excited about seeing. All the plays were adapted from mov- ies and there was no classic Broadway re- vival. My thought was the folks at the Play- house were dumbing things down just to fill seats, I could not have been more wrong. This very possibly was the best season ever in Ogunquit. and they have finished off with what may be the best production (though there is a lot of competition for that award). This production is based on the touring company version, which was revamped from the Broadway run, and includes four new songs as well as new orchestrations. If you are a fan of the 1960's TV series you will see all of your favorite characters here including Thing and Cousin Itt. But, the play is more true to the original Charles Addams' cartoons, and that is a delight. Wednesday (Jennifer Fogarty) looks as if she stepped right off of a page of the New Yorker Magazine with her amazing and spooky eyes. She carries a crossbow, which is a nod to Charles Addams who collected them and fantasized about killing a burglar with one. David Engle plays Gomez with a delightful Castilian accent and gets very near going over the top without overplaying the role. Morticia (Rachel: de Benedet),is sultry and sexy with her smoky voice, and she still drives Gomez wild when she speaks French. Amanda Bruton as Grandma, last seen in Billy Elliot. has great comic timing and had the audience in stitches during the number Full Disclosure. She is a very funny lady. It wouldn't be an Ogunquit pro- duction if someone didn't take flight, so during the song The Moon and Me, Uncle Fester (Shaun Rice) rises off the stage to sing and dance with the moon in what is a funny and touching scene, beau- tifully chereographed. It was lovely to watch. Fester also acts as a bit of a narrator for the play, a nice touch. You have to think about just what makes a normal family when-you get to contrast the very 1950's suburban style couple the Beinekes (Larry Cahn and Laurie Wells) with the Addams's. Wednes- day has fallen in love with Mal and Alice Beineke's son Lucas (Bryan Welnicki), and the two families are now going to share din- ner at the Addams' home. It turns out they both learn a thing or two from the other. I think you will too. Lurch (Matthew Quinn is a man of few Words, and those words are quite interest- ing. He is perfect in this role and gets many laughs with his movement across the stage. Along with Brian M. Foisv as a cigar chomping Pugsley this entire cast is terrific. The play is loaded with one-liners, but they are not corny. This is a well-written play and the comedy is top shelf. Combine this with a terrific score and wonderful dance numbers, and what you gei to see is a full blown Broadway musical thai: will have you snapping your fingers and humming a tune on your way out. Executive Artistic Director Brad Kenney continues to outdo himself by attracting in- credible talent and choosing just the right plays each year. He knows how to run a the- atre. Once again I will remind my readers that you don't have to go to New York City to see top shelf theatre when you have the Ogunquit Playhouse j ust up the road. October is Halloween month and the per- fect time to share an evening or afternoon with the Addams Family. I would love to have Morticia and Gomez as neighbors, Life would never be boring with The Addams Family Recipes from the Homeland by Vita Orlando Sinopoli COPYRIGHT, ALL RIGHTS RESERVED VEAL KIDNEYS 1 or 1 1/2 pounds veal kidneys 3 cloves garlic chopped 2 small potatoes 1/3 cup olive vegetable or canola oil 3 tablespoons red or white cooking wine of choice (optional) Salt and black pepper. Remove any fat from the kidneys, wash and dry. Cut kidneys, into one-inch portions and set aside. Peel potatoes and cut into one-inch portions, wash and dry and set aside. Heat oil in skillet to medium heat. Carefully add the cut- up kidney portions. There may be some splattering. Fry kidney portions until all are seared before adding the potato portions. Add chopped garlic and stir. Cover and fry over medium/low heat until potatoes and veal are fork tender. Stir occasionally. Optional: Add the wine, stir thoroughly and cover. Simmer over low heat about thirty seconds. Add salt and pepper to taste. Remove from burner. Serves two. NOTE: As a youngster, I remember Mama cleaning and boiling chicken feet to add to her homemade chicken soup. When I questioned the use of chicken feet, Mama told me that in her homeland it was customary to use as many parts of the slaugh- tered animal as possible -- like chicken feet and livers, pig's feet, veal kidneys, and tripe. They had lived during dicult economic times. Ironically it prepared them for life in the United States during the Great Depression. The meat markets of Boston's North End supplied them with all cuts of meats. After I married my husband in 1949, my mother-in-law frequently prepared the above kidney recipe for us, knowing that it was a favorite of my husband. Today, veal kidneys are scarcely seen in supermarkets. Beekidneys, more often avail- able, can be prepared in this same manner. However, our family still prefers veal kidneys. Socially Scene (Continued coastal City of Vlora Alba- nia. Owner Aido Velaj's love for Mediterranean cuisine developed at a very young age under his mother's apron strings. After attend- ing culinary school, he served as a chef in Italy, Greece and other parts of Europe -- including his own restaurant in Tirana, Alba- nia. His true passion lies in crafting cocktails and Vlora's drink list reflects his talent and creative pal- ate. The cocktails, like the food, are made with fresh ingredients and have been noted as "drinkable works of art." Aldo's vision for the menu at Vlora Bar & Restaurant was for Bostonians to expe- rience his mother's natural and delicious recipes that have been passed down by his family for generations. Executive Chef "Mama Roza" learned all she knows in her from Page 11) own mother's kitchen. Her passion and taste for cook- ing runs in the family. "In the kitchen is where I find my peace," she says. The menu is an extension of the flavors and cuisine served in her own home, including lov- ingly prepared signature dishes that are unmatched within the city. The natu- rally delicious menu is char.. acterized by a minimalist approach to cooking with the emphasis on the taste of the freshest ingredients enhanced primarily with olive oil and fresh herbs. Mama Roza's rave reviews and ever-growing list of re- turning patrons pay tribute to her passion for cooking and culinary talents. This delectable delight is located at 545 Boylston Street in Boston. Reserva- tions can be made at 617- 638-9699. For their menu: Ft*O 1 M0013alcery Pcrch \\;'iI'A [}|{t.ANDtl ,'4INOPI)I.I 1st Generation Italian-American Vita Orlando Sinopoli Shares with us a delightjul recollection of her memories as a child growing up in Boston's "Little Italy" and a collection of Italian family recipes from the homeland. Great as Gifts FROM MY BAKERY PERCH available on AMAZON.COM and in local bookstores ask for Hard cover #1-4010-9805-3 ISBN Soft Cover #1-4010-9804-5 ISBN next door. - ................................ ,,,, ,,, , , .........