Dance on the Shore Festival set June 9-11

(June 9, 2023) Saltare in Elementis Dance Collective will present a free Dance on the Shore Festival June 911 at the Ocean City Center for the Arts on 94th Street.

The festival will include arts and movement workshops for children, an original dance film showcase, adult workshops from world-class dance instructors, and a new live performance.

Saltare in Elementis Dance Collective was founded during an undergraduate study abroad trip in 2018 by Zoe Couloumbis, Fiona O’Brien, and Sebrena Williamson. Aside from connecting with each other through dance, each founder possesses their own separate passions that contribute to the company’s success.

O’Brien, Director of Music and an Eastern Shore native, is well-versed in music business and leads the company in music collaboration.

Couloumbis, Director of Education, is an accredited and licensed teacher.

Williamson, Director of Research, is an established researcher and writer, and leads the company in research-based choreographic theory and written collaboration.

Dance movie night at the is set from From 5-7 p.m. Friday, June 9, at the arts center, screening three origi- nal movies featuring SIE dancers.

“Terra” and “Hurricane 6,” movies about dance in the environment that were original presented at the Ocean City Film Festival, will be shown as well as the world premiere “Intertidal,” an original piece by the dance collective with original music by Will Rothermel. The movies will be accompanied by a cocktail hour with hors d’oeuvres, live musicians, and vendors.

Saturday, June 10, is the “Day of Dance” at the Arts Center with a daylong menu of activities. From 10 a.m.-noon, SIE leads attendees through a beach-themed, environmentally-friendly Crafts & Composition class where students will find shapes within their craft and translate them into movement.

From 1-2:30 p.m., SIE will lead a flow cardio class, a follow-along Zumba-like cardio dance workshop that’s water inspired. No dance experience is required, and all ages are welcome.

From 2:30-3:30 p.m., SIE will lead attendees in the worldwide Global Water Dances event including discussions about water issues and personal actions people can take to support clean water. The workshop will end by attendees learning the four movements of the Global Water Dance and performing in solidarity with Global Water Dance sites around the world fighting for clean water. Attendees may be filmed to capture the Ocean City site of this global event.

From 10 to 11 a.m., Sunday, June 11, the co-founders of SIE will hold a Coffee & Conversation with the Choreographers.

All classes and events are walk-in only, and registration is not required. More information is available at OCart.org.

ARIES – Mar 21/Apr 20

Aries, things may not progress the way you want them to unless you become a little more persistent. Figure out how to walk the line to achieve your goals.

TAURUS – Apr 21/May 21

Taurus, many things are going right with your life. But now it’s time to get a handle on your love life. You may have to put in some extra effort, especially this week.

GEMINI – May 22/Jun 21

Gemini, keep things on the lighter side when conversing with coworkers this week. Now is not the time to delve into controversial discussions in the workplace.

CANCER – Jun 22/Jul 22

Cancer, as you try to become more organized, try not to get too overwhelmed by the scope of the task at hand. Tackle one thing at a time and keep making progress.

LEO – Jul 23/Aug 23

Leo, situations may seem like they are a matter of life or death this week, but there’s a good chance you’re just being overly dramatic. Try to go with the flow.

VIRGO – Aug 24/Sept 22

Emotions are running wild and you’re worried about what others think of you, Virgo. Embrace a point of view that relies more on the rational than the emotional.

LIBRA – Sept 23/Oct 23

Libra, after a few stops and starts, you and your romantic partner are on quite a roll. Enjoy that you both are in tune and aspiring toward shared goals.

SCORPIO – Oct 24/Nov 22

Scorpio, it’s possible you feel blocked on all sides regarding your employment. While you can’t get ahead right now, there are some opportunities coming.

SAGITTARIUS – Nov 23/Dec 21

Be careful about speaking before thinking through your words, Sagittarius. Knee-jerk responses can have unexpected consequences. Take time to form your opinion.

CAPRICORN – Dec 22/Jan 20

This week is bound to be pretty intense, Capricorn. But you’ll find a way to skirt through it relatively unscathed. Rely on a few friends as sounding boards.

AQUARIUS – Jan 21/Feb 18

Aquarius, try not to cut off channels of communication with loved ones as you deal with a few difficult issues. Others are willing to step up and help as needed.

PISCES – Feb 19/Mar 20

Pisces, others will not always see the world the way you do. Interactions this week can be a little stilted or even frustrating.

By Deborah Lee Walker Contributing Writer

(June 9, 2023) The process of making a decision is based on calculated choices and personal preference. This progression is the foundation and criteria that determines one’s level of success.

Chefs are no exception to the rule; they must question and examine each and every component of their work. This detailed and intellectual interest is what supports and defines creativity.

The art of entertaining encompasses the same scrutiny if perfection is to be achieved. Particulars are a key factor, and it is these intricate touches that ultimately distinguishes one host from another.

Appetizers, main courses, side dishes and desserts are part of the equation for a fabulous occasion. But let us not forget the almighty amuse bouche and all its splendor.

An amuse bouche is a bite-sized hors d’oeuvre which translates to “to please the mouth.” It is a tempting appetizer that a chef presents at the beginning of a meal. This dish symbolizes a greeting from the chef, an acknowledgement of the diner’s patronage, and is also a way for a chef to show off their ingenuity. However, an amuse bouche should not be limited to professional chefs; it can also be a host’s best friend. Home cooks should follow suite and become acquainted with these tempting little bites.

An amuse bouche came into being around the time when French chefs de- veloped “nouvelle-cuisine,” an era where fine dining became infamous for its smaller portions and whimsical presentations. The focus was on tasting the natural flavors while moving away from the traditional heavy sauces and marinades.

It was also a time where chefs started being competitive, striving to outdo each other in originality. The simplest form of food was deconstructed and reconstructed to new heights never believed possible.

However, amuse bouches became unfashionable during the 80s and were almost forgotten. But over the years, the tasty morsels have come back into the limelight and for good reason. They are a great way to incorporate an expensive item into your menu at an affordable price.

Their infamous small portions, literally are small enough to pop in your mouth. In fact, an amuse bouche can be small enough to be served on a spoon.

When preparing an amuse bouche, remember presentation is a vital part of the experience. Allow your imagination to guide you to the level of artistry where your plate is your canvass.

It is also a good idea to keep in mind the rules for plating. Height is the first thing your eyes notice when a course is being served. Color also stands out and should be a major consideration. Fi- nally, incorporate texture into your offering. No matter how small your portions are, you want them to stimulate your palette and evoke wonderment.

A smoked salmon amuse bouche layered with smoked salmon tartar, smoked salmon mousse, and salmon caviar presented on a slice of cucumber is a delectable, sophisticated bite.

English cucumbers are preferred over the garden cucumbers because their skins are softer and the flesh has more moisture. One may ask, why is this important? The salmon is the star and you do not want the tough skins to take away from it.

Also, the moist flesh of the English cucumber is a more inviting foundation for the smoked salmon.

Summer is here and entertaining is in full swing. The first course sets the tone for the entire event. A smoked salmon amuse bouche is as impressive as it gets. Enjoy!

* It is difficult to pipe the salmon mousse on the salmon tartare. As a result, pipe the mouse on the cucumber and then place the tartar around the piped mousse. Kitchen tweezers facilitates this process.

Smoked Salmon Tartare

4 ounces smoked salmon, finely

Presentation key to salmon mousse

Spring Appetizer

Continued from Page 25 chopped (make sure the salmon is chopped evenly for presentation purposes)

1 teaspoon freshly chopped dill

1 teaspoon lemon zest

2 splashes fresh lemon juice

1 tablespoon extra-virgin olive oil kosher salt to taste

1. In a small bowl, combine all the ingredients. Refrigerate until ready to plate.

Smoked Salmon Mousse

6 ounces smoked salmon

2 tablespoons heavy cream

8 ounces whipped cream cheese

½ teaspoon prepared horseradish

½ teaspoon onion powder

2 teaspoons fresh dill kosher salt to taste

1 English cucumber

1 piping bag with piping tip fresh dill, capers, and/or salmon caviar as a garnish

1. Using a handheld immersion blender, blend the ingredients thoroughly in a medium bowl. Refrigerate