‘Tis the Season ... For Sailing! Emerging American Micro Brews Corporate Agribusiness & Corn-Ethanol
Volume 1 | Issue 2 | June /July 2009
Egypt: Beyond the Pyramids
An Adieu to a Cherished Restaurateur
Our Chefs’ Favorite Dishes
Art . Culture . Dance . Food . Music . Theater . Travel
Finding Passion Through Dance
Mission S
t
a
t
e
m
e
n
t
In
every community there are big box stores selling mass produced art, food in boxes with dehydrated ingredients, music produced for the masses with lyrics bought at the drug store. In general, one does not have to look hard to find the homogenized, instant oatmeal, microwavable, no need to iron, quick fix society. There is more to our culture: entrepreneurs who put their life savings on the line to build a risky, unproven new boutique, volunteers who create a dance community and give lessons for $20 a year, open a theatre in a small town, start a ground-breaking restaurant or teach people about wine making. These are not get-richquick business plans, these are people simply with a passion for the splendid things in life. Cien Fuegos was born out of the desire to promote passionate individuals who love the arts and merit being recognized for the risks that they take. Our members are carefully chosen for their desire to take the path less traveled. They are artists, musicians, theatres, restaurants, dance companies and performing arts organizations. ď ź
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The one common tie between them is that they are independent and locally-owned small organizations with a passion to improve the quality of life in their communities.
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TABLE OF CONTENTS
8
16
A Cornucopia
of Misinformation
12
Amazing Egypt
American Beer
20
26
Our Members & Their Events
Sailing and the America’s Cup
The Community
Squall on the Horizon
What Does it Taste Like?
30
34
Argentine Tango in Rochester
Cultural Tidbits, Happenings and News From the Art World
Finding Passion
June/July 2009
The Lowdown
4
36
38 Communal Art
Northfield Arts Guild
Breaking Bread
Jaspers in Rochester, Minn., is reviewed by the owners of Vinifera in Wabasha, Minn.
Contributors Publisher + Zaboca Lounge Creative, LLC Editorial +
David C. van Eijl Kristin K. Bailey
Writers + David C. van Eijl Cyrus C. Malek John Chernega Kimberly Van Brundt Yuko Taniguchi Charles Bird, Bird, Jacobsen & Stevens Paul Larsen, Ed-Ventures Tours Design +
Tracy L. van Eijl
Photography + istockphoto.com Stock.XCHNG Olive Juice Studios Midge Bolt Hans Muessig Patsy Dew Tom Roster Zaboca Lounge Creative, LLC To Subscribe: Please visit www.cienfuegosmag.com to order Cien Fuegos Magazine for your home. By doing so, you will be helping support your local arts community. Regular subscriptions are $35 yearly — if you proudly support a member listed in this magazine — we will discount your subscription to $20 per year.
How To Reach Us: To request a media kit including advertising rates, call 507.358.8319 or e-mail david@cienfuegosmag.com. Send letters to the editor, unsolicited editorials and other miscellaneous material to 115 Thirteenth Avenue SE, Rochester, MN 55904. Phone: 507.358.8319, E-mail: info@cienfuegosmag.com © Copyright 2009 No part of this magazine can be produced without expressed written permission of the publishers. No part may be transmitted in any form, by any means, including electronic, mechanical, photocopying, recording or otherwise, without prior written permission from the publishers. Publishers accept no liability for solicited or unsolicited materials that are lost or damaged. Views expressed by editorial contributors do not necessarily reflect the views of the publishers.
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After 18 years, Chardonnay is closing it’s doors...
It
was a gin soaked alley under a flickering street lamp. The brick walls rise on either side and clothes lines stretching overhead create a canopy of yesterday’s first impressions. The faint sound of a lone flamenco guitar snakes through the blades of a fan in an open window several stories above. I lean up against the light post, and with a deep breath, I soak in the humid air. She loves me on some days but today the dragon breathes fire. The sweltering kitchen reached chaos level tonight and my burn wounds are exacerbated by the alleys heat. I wish she would loosen her grip on me. A door creeks open, and she calls me in for more. I wish I understood the allure of courting the The most heart breaking thing that can happen dragon, and why we can’t stop thinking about to you is to get left unexpectedly even though you knew it was coming. The most satisfaction her once she gets into our blood. you will ever receive is to allow her pangs to The restaurant business is like loving someone run their course through your blood, and once who will never love you back. They might you have found peace, decide when it is your toy with you, give you moments you’ll never time to leave. forget, and once in a while say I love you even when you know they don’t mean it. But they After 18 years of entertaining the peasantry will give you countless nights that make you and courting the dragon, Mark has said his wish that you’d never met. But no matter how good byes — on his terms. bad it gets, you always think you can recreate that perfect night where everything went right. Thank you Mark and Lisa, The candle lit dinner on a moon drenched the community will miss Chardonnay. patio or the walk down Champs-Élysées just before dawn on a sleepless night.
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CREATIVE COMMUNITY
The Vint age:
Roasted Beet and Brie Salad
Their approach to dining is based on the simple principle of less is more — to take quality, local products and prepare them in a manner that showcases their natural flavors and colors. The Vintage offers an amuse-bouche to stimulate the palette and the senses, followed by three courses that change weekly. This particular amuse is oven roasted bay scallops atop a mango coulis. The roasted beet and brie salad is one of the choices offered as a starter course. It is served on a bed of frisée with a tarragon vinaigrette. Food and wine combine to enrich an evening’s meal. A thoughtfully assembled list of food-friendly wine and beer complements our dinner menu. Located in historic Lanesboro, Minn., 210 Parkway Avenue N. Dining hours are: Thursday-Saturday, 5-9 pm, through December. 888.868.8941 or www.vintageinlanesboro.com.
Old Village Hall: Icelandic Day Boat Halibut
Halibut braised in a color rich Nori and Kaffir lime-leaf broth contrasted with julienne garlic, brunoise ginger, diamond carrots, and garnished with king oyster mushrooms and Thai chiles. An Asian inspired dish from the wide range of items that can be found in oriental markets in the area. Located in Lanesboro, Minn., 111 Coffee Street. Dining hours are: Thursday, 5-8pm; FridaySaturday, 5-9pm; Sunday, 5-8pm. 507.467-2962 or www. oldvillagehall.com.
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Sargents will deliver flowers to your table: 800.742.0340
Photographer: Midge Bolt
Harbor View Café: Pesce
Our version of Bouillabaisse or Cioppino, a traditional fish stew. We purchase fresh, whole fish so that we can use the bones to make stock. Olive oil sautéed vegetables (onions, bell peppers, celery and garlic) are combined with the stock, seasoned with fish sauce, hot chili paste, roasted red peppers, paprika and saffron, and simmered to blend the flavors. Each portion of the final dish begins with a couple of ladles of this broth, to which we add fresh clams, mussels, shrimp, scallops, sometimes squid or crayfish, and generous chunks of assorted fish that we are serving that day (halibut, salmon, bass, tuna). The resulting dish is drizzled with olive oil, given a splash of anisette and a sprinkling of freshly chopped parlsey and lemon peel. Chuck, Ruth and the staff invite you to come dine with them on the Wisconsin shore of Lake Pepin and enjoy “The Best from Scratch.” Located in Pepin, Wisc., 314 First Street. For dining hours, please call 715.442.3893 or visit their Web site at www.harborviewpepin.com.
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Cien Fuegos
acornucopia We
do not tend to contemplate the vast expanse of our Midwestern plains with an excessive measure of thought. During a good portion of nine months, the windswept fields to which we have grown so accustomed to on either side of the highway lie dormant — an unwelcoming, cold desert of dead plant matter and inhospitable soil that stretches on to the pervasive gray of the horizon. These are the tenants of the tundra we begrudgingly call home. However, during the warm months of the year, a transformation occurs across our region and subsequently across the country. The lawn of our nation begins to sprout up, slowly at first and then in spectacular fashion, into the grass that is harvested to feed an entire planet. Corn (or maize) is the most widely grown crop in America. Introduced to the rest of the world upon European contact with the American continent in the 15th and 16th centuries, corn, corn flour, corn oil, and a host of other corn products/extracts constitute staple foods for the entire world — from Italian polenta to Zimbabwean sadza. Over 332 million tonnes of corn are grown annually in the United States (U.S.) alone and being such a plentiful resource, corn is utilized in a variety of consumable forms and fashions; however, not all of them are constrained to our nutrition or benefit.
June/July 2009
o f
m i s i n f o r m a t i o n
In the U.S., high fructose corn syrup is one of the most notable for these potentially harmful derivations and, despite the metabolic complications and subsequent health ramifications associated with the elevated consumption of fructose (used in almost every food product from Coca Cola® to Special K™), the abundance of corn — coupled with powerful and expensive lobbying of our government by agricultural conglomerates — preserves high fructose corn syrup’s reign as this country’s preferred sweetener over the much more easily metabolized, but price-fixed, sugar cane (glucose). While this nation’s addiction to high fructose corn syrup, long suspected as a key culprit in contributing to the country’s obesity epidemic, (somewhat ironically) slips under the proverbial radar. Another issue involving the employment of corn is even more buried under a heap of falsity and misdirection: its utilization as a renewable resource. “Ending our dependence on foreign oil” has become one of the most circulated buzzwords in the sphere of politics as the scientific community warns of the foreboding outcomes of this nation’s unsustainable energy consumption and the environmental effects that will result at our current rates of demand for that energy.
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Out of the relatively enigmatic alternative fuel, possibilities emerged a candidate that was purported to serve as the solution to the world’s ever-diminishing oil reserves and exponentially growing appetite for energy: corn-based ethanol. “Is anyone here a vegetarian?” A handful of children raise their hands to the question as they sit in a pristine, green field transfixed upon the spokesman. “Now, what if I told you the Chevy Silverado was a vegetarian?” continues the spokesman (the camera pans back to a few children who wear humorously doubtful expressions). “It’s true. It’s one of over 1.5 million Chevys that can run on E85 ethanol, a cleaner burning fuel that comes mostly from the Earth.” The media attention and advertising campaigns that have surrounded corn-based ethanol have presented E85 as a panacea for all our energy needs. One does not have to think back too far to remember the favorable attention devoted to ethanol-based fuels by vote-seeking politicians last year in the Iowa caucuses. Yet through a great deal of ignorance and strong efforts on the part of the corporate agribusiness lobby, the myth of corn-ethanol remains very much unexposed.
rigors of continuous corn farming, and compared to ethanol, biodiesel releases 1 percent of the nitrogen, 8.3 percent of the phosphorous and 12 percent of the pesticides per unit of energy. Another potential biofuel is the relatively unknown cellulosebased ethanol. Because government funding has been focused primarily on corn ethanol and soy biodiesel, insufficient research and funding has been dedicated to exploring cellulose ethanol production, leaving the cost of conversion prohibitively If all the corn grown in the U.S. in 2007 were used to make high and logistical problems unsolved. ethanol, it would replace only 12 percent of our annual gasoline use. Furthermore, when the fossil fuels used in the production The potential for cellulose-based ethanol, however, remains of ethanol — the very fuels whose usage of ethanol is meant to great. With a greater net energy benefit, it is far more efficient curtail — are taken into account, that number drops to a paltry to produce than corn-based ethanol or biodiesel. Made from 2.4 percent. Yet, corn ethanol production continues to grow. As woody plants and grasses, which can be grown on marginal demand for this false cure rises, more land is converted to corn land so that they do not displace food production, the outlook of environmental sustainability is much production from other crops and there is more optimistic. Because many of the increasing pressure to put marginally viable crops used in cellulose-based ethanol are land to use. Corn is one of the most perennial and mowed, rather than dug up environmentally detrimental crops grown in the like annual crops such as corn and soy, U.S., requiring large amounts of herbicides and they provide natural habitats, prevent soil pesticides as well as heavy fertilization. erosion, and (once established) require Nitrogen and phosphorous runoff from cornfields little to no herbicide, pesticide and energy leads to eutrophication (a process that reduces input. And yet, the U.S. Department of the concentration of dissolved oxygen in Energy is only just beginning to show signs the water) and significant biodiversity loss. of recognizing the value of this technology As corn-soybean rotations are converted and the astronomical subsidies for corninto corn-corn rotations by farmers tempted ethanol production remain in place. by the ethanol-induced demand for corn, even more fertilizer is necessary to prevent But the problems associated with corncomplete degradation of the soil. based ethanol do not stop with the issues of sustainability. Inevitably, the cannibalization of a food source Despite the grand claims, ethanol has only slightly lower levels of greenhouse gas emissions than gasoline. Burning corn-based for fuel has ghastly consequences for one of the world’s most E85, the standard ethanol-gasoline blend, produces less carbon important grains. The U.S. produces 40 percent of the world’s dioxide than burning gasoline, but higher levels of carbon corn and is responsible for half of all corn exports. Mexico is monoxide, volatile organic compounds, particulate matter, especially dependent, receiving 80 percent of its corn from U.S. sulfur oxides and nitrogen oxides. These gases, like carbon imports. At the end of 2006, the price of U.S. corn had increased dioxide, also can contribute to global climate change and create by 50 percent, due in large part to the surge in ethanol demand. ozone and air pollution causing respiratory problems. These As a result, the price of tortilla flour doubled, causing a crisis effects, compounded by the environmental consequences of for over 107 million Mexicans living in poverty who depend excessive corn production, does not make corn-based ethanol on tortillas as their main source of caloric nutrition. Corn prices an especially environmental-friendly fuel, contrary to the continued to rise at an alarming rate well into 2008, driving favorable treatment presented by mainstream media sources, up the price of corn-based food and corn-dependent food like meat, milk and eggs, and although the current economic crisis automotive companies and farming corporations. has seen a decrease in the price of oil (thus a decrease in the There are, however, other biofuels that do provide greater price of corn-based ethanol, since they serve as substitutes), the potential benefits than corn-based ethanol. Biodiesel is one International Food Policy Research Institute estimates that the such fuel for which the technology already exists. Soybean rapid increase in global ethanol production will push global farming is far less detrimental to the environment than the corn prices up by 20 percent by 2010, and 41 percent by 2020. The truth is that corn-based ethanol is, in large part, a well publicized marketing scheme branded with the label of “going green;” namely, it fails to meet the U.S. Department of Energy’s promises of serving as a legitimate fossil fuel substitute or even as an environmentally-friendly alternative energy source. Further, beyond its economic uncertainties, ethanol production has widespread repercussions in the global food market.
The cannibalization of a food source for fuel has ghastly consequences for one of the world’s most important grains.
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Cien Fuegos
A CORNUCOPIA CONT.
As the global demand for energy goes up and petroleum becomes scarcer, the economic incentives to use corn-based biofuels will also rise, putting greater stress on food supplies. As corn replaces other crops, prices in other agricultural sectors rise, which is to be expected according to basic economic principles. Wheat and rice are increasingly being used as substitutes for corn as the corn is bought up to make ethanol. At the same time, less of these other crops are being planted, creating a relative scarcity, and consequently, wheat and rice prices have increased by nearly 200 percent since the turn of the century. Typically, when the price of one staple grain rises, consumers replace it with another. But if the price of all staple foods rise, the world’s impoverished will be left with no alternatives. While highly subsidized agribusinesses and ethanol producers benefit, the world’s ability to sustain its people suffers. The rank-and-file rows of corn that stretch off into the countryside do well to provide nations with the necessary ingredients that have contributed to timeless, culturally-significant recipes and culinary expressions. In the Midwest, we do not have to go very far to see our own connection with the crop that has changed the face of the world in just over 500 years. But where corn is integral in feeding people in and of itself, it is far less helpful feeding automobiles by way of corn-based ethanol or satisfying our sweet tooth by way of high fructose corn syrup. It follows that cellulose-based biodiesels, solar and wind energies may serve as better options as we struggle against a ticking clock to meet our renewable energy needs. That is of course, if the kernels of information are correctly sown.
Vinifera
Pan Seared Scallops with Curried Squash Puree, Basil Oil and House Cured Pork Belly
This new scallop dish has become one of our most popular offerings. The lightly curried butternut squash puree offers just enough heat to balance the sweetness of the squash and bring out the rich, sweet flavor of the seared scallops. Rounding out the dish is a drizzle of fresh basil oil providing a vibrant green color and herb aroma to compliment the bright yellow squash foundation. Adding a bit of salty pork fatty goodness is a garnish of fried “bacon bits” — locally raised and house cured. Located in downtown Wabasha, Minn., 260 West Main. Summer dining hours are: Wednesday-Thursday, 4-9pm; Friday-Saturday, 12-10pm; Sunday, 12-9pm. The wine bar is open late. 651.565-4171 or www.viniferarestaurant.com.
Submitted by: Cyrus C. Malek, Cien Fuegos Magazine
June/July 2009
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Sargents will deliver flowers to your table: 800.742.0340
Great Rivers Art Gallery
Offers many unique forms of fine art such as original paintings, giclee, photos, pottery, sculptures, jewelry, mosaics, stained and blown glass, and many other forms of art. Great Rivers looks for creative artists to join the gallery who use one or a full range of mediums in their artwork. More that an art gallery; providing art entertainment for schools, vets, disabled and seniors. Great Rivers also has the “Mississippi Room” which is available to artists for month-long exhibits or private showings and special events. Art created by the members of Great Rivers Art Gallery is individually reviewed and selected by an experienced team of professionals (locally and regionally known artists or others) who create at their leisure. Members of the gallery rent space to display their art and receive full purchase price from their sales. The gallery does not take a commission; the members volunteer their time. We will be expanding the gallery by adding a framing shop, art classes taught by local artists, and studios for those who want a place to put their artistic creativity to work. Located in Hastings, Minn., 301 Second Street. Gallery hours are: MondaySaturday 11am-5pm; Sunday 12pm-4pm. 651.437.2800.
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Cien Fuegos
American Beer W h a t
d o e s
i t
t a s t e
l i k e ?
Is it weak?
Flavorless? Boring? We are a country of beerdrinkers, but our reputation for beer brewing often leaves something to be desired. American beer had a big problem. A few big companies dictated a big chunk of the market, leaving a gap in the variety and taste of beer. Obviously, a big issue like that needed a small solution. Microbreweries started taking off in the 80s, but it wasn’t until a few years ago that their presence started to be felt here in Minnesota. You’ll still see the usual selection of lagers on hand, but beer is no longer the sole property of Coors, Anheuser-Busch and Miller. There’s been an evolving micro-revolution. And it’s been a long time coming. “Big beer is big business,” says brewmaster Chris Gardener. “You could legitimately call Budweiser the Walmart of Beer. It’s cheap enough and accessible enough that it ran everyone else out of the business. Everyone else had to change the way they did business around them.” A graduate of Siebel Institute of Technology in Chicago, Ill., which Gardner describes as having a “good reputation for being a serious school,” he knows what he’s talking about. Gardener runs the Wellington Backwater Brewery, the only microbrewery in Southeastern Minnesota. As bowlers go back and forth down the lanes of the adjacent bowling alley, Gardener spoke about some of the reasons a good microbrew can be hard to find. “Brewpubs run into trouble,” he says, “because you’ve either got a restaurant person running a brewery or a brewery person running a restaurant, and they’re very different businesses.”
History also plays a part. Many modern brewmasters
point to Prohibition as the reason American beer seems so homogeneous. During Prohibition, the large brewers kept their staff and equipment moving by brewing near-beer, a teetotaler’s booze with less than half a percent of alcohol by volume. They also produced “medicinal beer” for those accursed with ailments which couldn’t be ameliorated by a measly half a percent. Finally, they sold malt syrup in bottles. Setting aside the issue that bottled malt syrup is what led so many
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Take Surly Brewery of Brooklyn Center, Minn. Brewmaster Omar Ansari started brewing his own beer in 1994. Over the next 10 years, his passion and talent grew to the point that he knew he had to share his gifts with the world. He partnered with Todd Haug, a brewer from Rock Bottom, The second boon to large brewers was the and together they convinced the Brooklyn dawn of home refrigeration. Now, instead Park City Council that their city needed a of relying on kegs and taps, Pabst, Coors brewery. Then they built one. and the other big players bottled their beers and shipped them just as they had done Surly defines itself as “the anger fueled by with malt syrup. By 2000, three brewers the inability to find good beer.” In fact, it was the first Minnesota brewery to open controlled 81 percent of the market. west of the Mississippi River since 1987. But in the newly emerging global market, Now, Surly creates three year-round ales, Americans were starting to look elsewhere which set themselves apart from the norm for new tastes in beer. People who wanted with bold, complex combinations of flavors to drink a strong ale, a cloudy hefeweizen and an unwillingness to be categorized as a or a bold stout had to look to Europe to standard type of beer. They are: Furious, a crimson-hued beer loaded with American satisfy their parched throats. hops and Scotch malt; Bender, an oatmealHere was an untapped market. Home- brown ale with Belgian and brown malts; brewers, lovers of the bountiful and various and Cynic, an international ale brewed flavors of the world’s oldest beverage, and with French malted barley, English oats, hangers-on began to brew and distribute Belgian yeast and Slovenian hops. Surly their own beers, with recipes that couldn’t also brews specialty beers throughout the be found under the Budweiser name. Craft year, including an Oktoberfest style lager, brewers were plugging a hole that had long Russian imperial stout. plagued the industry. Suddenly, American ales, porters, lambics and more were Surly beer is alleviating surliness at nearly 200 bars around the Midwest, including available to the hard-drinking public. several in Southeastern Minnesota. A craft brewery is basically any brewery A complete list is available at www. that produces less than 2 million surlybrewing.com. Surly also has 16-oz barrels of beer a year and is not owned cans of their year-round brews, so you can by a brewery that produces more. A enjoy them in the most comfortable bar microbrewery is even smaller: less around — your home. than 15,000 barrels a year (with 75 percent of beer being sold off-site). Last year, there were Until recently, Maiden Rock, Wisc., was 446 microbreweries, 990 brewpubs home to its own microbrewery. The Rush (breweries located within a bar) and River Brewing Company started at part65 regional craft breweries. Together, they owner Robbie Stair’s barn. The entire 20 produce a little less than 8.5 million barrels of barrel brewhouse was custom designed by beer annually. And that number is growing. Stair and Rush River’s two other owners, Dan Chang and Nick Anderson. In 2007, Southeastern Minnesota is, unfortunately, the trio moved inland to River Falls, Wisc., a bleak desert on the microbrewery map. in order to facilitate a new bottling line. Wellington’s Backwater Brewery is the only exception. However, a quick trip to the Twin Cities or into Wisconsin yields a crop (Continued on page 15) of up-and-coming bold flavors in beer. people to brew their own bathtub beverages, it gave the large brewers ample experience with bottling and distribution. Thus, when Prohibition ended, those large brewers found that most of their competitors no longer had working equipment.
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Cien Fuegos
CREATIVE COMMUNITY
The Old Ways: Braised Beef Pot Roast Risotto
Paired with chipotle risotto and baby bok choy, this dish starts with Nature’s Little Farm beef roast, which is first seared, then slow cooked in red wine and stock for four to seven hours until it is fork tender. We use only vignola superfino carnaroli Italian rice for our risotto, adding just enough chipotle in adobo to give some flavor and heat without overwhelming the palate. Next, we add organic baby bok choy which has been blanched, seared and caramelized, and finish with a healthy dose of reduced braising liquid to bring it all together. Located in Wabasha, Minn., 170 Pembroke Avenue. Dining Hours are: Wednesday-Saturday 5pm-9pm; Sunday brunch is served (Easter through Labor Day) from 8:30am-1:30pm. 651.560.4300 or www.oldwaysrestaurant.com.
Ferment at ions: Duck Confit
At Fermentations we change our menu every three weeks which enables us to bring back favorites. Among one of those favorites is Duck Confit. You will often see this on our menu throughout the year. In theory, it is hard to go wrong with the combination of “fat” and “alcohol.” Duck Confit is one of the most memorable delicacies that history has ever given us. What is confit? This French dish was originally created for preserving purposes prior to refrigeration. It is a technique in using duck or goose primarily. It starts out by curing the meat with salt and garlic and other herbs. The rub is then washed off after sitting for 12-36 hours. The duck is then slowly braised in duck fat for about four hours on a low temperature until it is fork tender. After it is done, our version is this: we add brown sugar, craisins and red wine, cooking the alcohol off and reducing down the sauce. The wine with the flavor of the duck fat is quite unique. Located in Dundas, Minn., 236 Railway Street North. Dining hours are: Tuesday-Sunday, 5:30pm-close. Reservations suggested. 507.645-8345 or www.fermentations-bistro.com.
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Sargents will deliver flowers to your table: 800.742.0340
MICRO BREWS CONT. Like Surly, Rush River prides itself on freshness and complex flavors. Their flagship beer is the Unforgiven Amber Ale, which uses a dry-hop process to give the ale a distinct flavor. The Unforgiven Amber Ale makes use of a customcreated yeast, which is not available with any other beer. Other notable beers at Rush River include BubbleJack India Pale Ale, loaded with a mix of unique hops, and Lost Arrow Porter, with chocolate and black patent malts.
selections. For a complete list, check out their Web site at www.rushriverbeer.com. Surly, Rush River, Wellington’s and other microbreweries offer not only a chance to try new flavors in beer, but a way to support local businesses. Microbrewers often use regional sources to find their ingredients, they hire employees locally, and they help support taverns and liquor stores in town. There’s never been a better time for microbrews to flourish. Although they only count for 5-7 percent of total beer sales, can microbrews begin to turn the table on the big brewers and find their voice in leading the direction of the industry?
Dozens of bars and liquor stores throughout Minnesota and Wisconsin carry Rush River Brewing Company’s
“Some people complain about Budweiser,” says Gardener. “But it’s available in every country in the world. Now, you even hear about British brewers moving toward the American standard, brewing nothing but tasteless lagers. But people are going to want something else.” As microbreweries continue to grow in popularity, Americans will find they have more choices than ever.
What does American beer taste like? With over 1,500 craft
breweries throughout the U.S., and growing, it tastes like something different to everyone. Submitted by: John Chernega, Freelance Writer
The Nort on’s Downt own:
Grilled Salmon with Masaman Curry and Cucumber Sambal
This salmon entrée, one of the house favorites at Norton’s Downtown, was a collaborative dish created by Greg and Sarah Norton years ago. Using traditional ingredients typical in Thai curry, Sarah created the salty, spicy sauce that serves as the base flavor for the plate. Greg then dressed grilled salmon with the sauce and contrasted the spice and heat with the cool crunch of cucumbers marinated in rice vinegar and mirin. It is a reflection of their love for the umami that can be found in unusual this combination, and an example of the culinary teamwork that abounds in The Norton’s kitchen. Located in Red Wing, Minn., 307 Main Street. Dining hours are: Sunday-Monday, 11am-8pm; Tuesday-Thursday, 11am9pm; Friday-Saturday, 11am-9pm. The lounge is open late. 651.388-2711 or www.thenortonsrestaurant.com.
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Cien Fuegos
The Quest ion
someone invariably asks when they learn that you have been to Egypt is, “Did you see the Pyramids?” And though the obvious answer is “Yes!”, Egypt is so amazingly much more. Its diversity of land, the richness of its 5000+ years of history, art and antiquities, and the warmth of its people left an impact that can scarcely be put into words. Travel makes our world a little smaller, and it frequently brings life-changing significance. In Egypt, this significance revealed itself in new friendships and in a new understanding of the past and present in traditions far different from our own. I have found a deepening of my own faith through the experiences of travel and a greater delight in other people and their cultures. I have grown from the challenges, to my Western way of thinking, and through exposure, to new ideas and thoughts. Travel to Egypt has taught me to see things with new eyes — to examine the environment, the history, the art and architecture, and especially the people and their culture as we simply shared a meal or rode the night train to Luxor together. Egypt, split on both the African and Asian continents since the opening of the Suez Canal, is a country rich with diverse terrain. From the fertile Nile Valley region to the vastness of its very great desert, from the coastal
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cities of Alexandria on the Mediterranean to the tourist and political Mecca of Sharm-El-Sheikh on the Red Sea, from the lush valleys and rugged mountains of the Sinai Peninsula to the wonders of a diver’s paradise in the Red Sea itself. Egypt offers a wealth of opportunity to explore unforeseen beauty, and my wife, Lynn, and I took full advantage of this beauty. Our favorite highlight was staying at the Monastery of St. Catherine at the foot of Mount Sinai, awaken at about 2 a.m., and, by flashlight, along with hundreds of others from all over the world, making the
trek (Lynn by camel) to the top of Mount Sinai to watch a magnificent sunrise that was truly unforgettable. Add to that the vast and awesome histories and rule of the Pharaohs with their wealth of precious metals and jewelry, rituals for this life and the “afterlife,” and the unbelievable feats of engineering and architecture that we found in places like the Valley of the Kings, Karnak and those famous Pyramids. Contrast that with the Biblical histories of the Patriarchs like Moses, with the plagues and parting of the
Khan el-Khalili Bazaar The Al-Hussein Mosque, built in 1154, is one of the holiest sites in Cairo, named for the grandson of Muhammad, Husayn ibn Ali, whose head may possibly be buried on the grounds. A place of great religous significance, it houses some very sacred items, like the oldest believed complete manuscript of the Quran.
Red Sea during the Exodus from Egypt, and the stories and relics of the Holy Family as they traveled through Egypt. In addition, in present-day, archaeological digs (Continued on page 18)
nearly empty of patrons, but swarming with police and nonuniformed security. The press was also there, filming the bomb site and conducting interviews.
So, off we went down the market street. Despite the tense atmosphere, we felt safe. The bazaar is long and circuitous, stretching for at least a mile. It is a narrow corridor with even narrower offshoot alleyways. It conveys a quaint, almost medieval atmosphere that is filled with numerous vendors selling clothing, hookahs, spices, food, tea, tourist The Mosque frames one side of a small lovely park. To the kitsch and more. left of the Mosque facing the park are cafés and hookah bars featuring el fresco seating, adding to the energy and crowds My Friend, Bill, bought spices at a place we named of people lingering around the square. The Khan el-Khalili “Hardball Spice,” because the transaction was conducted Bazaar is tucked off this square near downtown, branching with such insistence by the vendors, as well as neighboring down one of the avenues. It is a must-see for most tourists. clerks joining in the negotiations. Surrounding Bill, they This is the best of many souks, or street markets, which are all excitedly assured him he was getting the bargain of often seen throughout the middle east, dating back about his life. My wife, Judy, bought traditional scarves, and I meandered away from the group to get some shots with 800 years. my camera. Soon Judy shouted to me to rejoin the group After returning to our hotel, we learned that there had been which prompted the male shopkeepers to whistle and laugh a bombing at the bazaar that day, killing a 17 year-old at me for following the “orders” of the woman. There are no French student and injuring many others. The tour operators posted prices and you must haggle for everything. Unlike questioned the wisdom of visiting the bazaar the next day Bill, be willing to walk away while being polite. Knowing as planned, fearing Americans may be seen as potential a little Arabic helps break some barriers, but they all speak targets. We unanimously agreed to go, reasoning it would English. I recommend that you include an afternoon at el probably be safer than normal with security everywhere. Khalili Bazaar in your Egypt travel plans. We were right. Arriving at the Al-Hussein Mosque, on the exact square where the bombing took place — it was Charles Bird traveled to Egypt in February 2009
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Cien Fuegos
AMAZING EGYPT CONT.
... the warmth of its people left an impact on me that can scarcely be put into words. continue to reveal surprises as new antiquities are discovered almost daily and connect to a timeline that brings this rich history to life, full circle, as it is lived today in traditions carried on by modernday Egyptians. And within those traditions, art itself tells many a story, as we learned while viewing almost endless treasures in the Cairo Museum and even more so in many of the churches we entered. There, in a time when many people so long ago were illiterate, it was art that told the precious stories that continue to be an endearing facet of Egyptian life today. At first, it was an uneasy feeling to watch as people would ritualistically touch and kiss these
June/July 2009
icons, until it was explained to us by our Coptic friend Isaac, that it was not worship of the icons, but a way to see their God. And so these beautiful pieces of art come to life, to express history. As well, art in the form of ancient architecture left us in wonderment at how Egypt’s massive temples, obelisks, pyramids and colossal statues were not only built, but materials transported. To realize that the Nile was actually rerouted in order to transport the mammoth pillars for the Temple of Amun at Karnak near Luxor (Thebes), and tons of their largest commodity — sand — was moved from the desert to build ramps higher and higher so that the several-ton stones could be placed on top of one another to build its walls to a seemingly implausible height, was beyond our imagination. And that this was done with such precision that it would be difficult to slide a piece of paper between the stones. It was a mix of wealth, labor, art, environment and culture that combined to accomplish these amazing pieces of history.
Yet with all of this, the Egypt experience was so much more than an art and history lesson or the awesome beauty of the Nile Valley or Mount Sinai, it was a humble acknowledgement of those things that I had now come to more fully understand and appreciate greatly, namely, its people. With friends made and kept, sharing bread and kofta together, and growing in the sense of a world made smaller, it remains difficult to put it all into sufficiently reflective and endearing words. Submitted by: Paul and Lynn Larsen
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CREATIVE COMMUNITY
Nosh:
Seafood Paella
Spain’s national dish. It starts with our housemade chorizo, allowing us to showcase the fact we do all charcuterie in house. The seafood: scallops, shrimp, mussels, squid and fresh fish reflect my training on the east coast and my passion for cooking seafood. Spain, the country that best represents my palate and the flavors and ingredients that I love to cook; it’s also, a one pot meal. One of my favorite things about cooking is the simplistic beauty of a one pot meal, easy enough to make, but the end result relies on quality ingredients and flawless technique. Located in downtown Lake City, Minn., 310-1/2 South Washington Street. Dining hours: Wednesday-Monday, 5pm-close; Bar Service, 4pm-close. 651.345.2425 or www.noshrestaurant.com.
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19
Cien Fuegos
June / July 2009 Event s
COMMUNITY CALENDAR
Art Galleries and Museums
Exhibit: The Art of Good Fortune by Erik Pearson
Anderson Center
163 Tower View Drive, Red Wing, Minn., 55066 651-388-2009 www.andersoncenter.org
The Drawings of the Iliad by Leonard Baskin and Fading Memory and the Need to Remember: The Holocaust Paintings of Fritz Hirschberger March 29-June 19
Owatonna Arts Center
435 Garden View Lane, Owatonna, Minn., 55060 507-451-0533 www.oacarts.org
July 18-September 6
Exhibit: Drawings and Photos by Steve Olson
Crossings at Carnegie
320 East Avenue, Zumbrota, Minn., 55992 507-732-7616 www.crossingsatcarnegie.com
June 7-28
Exhibit: “Postal Process” by Pat Pearson Henry and Elizabeth Henry
Artist Exhibits by Jan Huffman Case and Charlotte Laxen
Art at the Depot Gallery
418 Levee Street, Red Wing, Minn., 55066 651-388-7569 www.redwingartsassociation.org
July 7-26
May 1-June 14
Secret Garden Tour, tickets required
Plein Air on the Zumbro River
July 19, 10am-4pm
Sculpture Garden
June 15-30
April 3-October 31
17 Festival of the Arts July 25 & 26
Sandra Borgen Photography
Artist Exhibits by Brenda Bauer and Karrie Geroux
May 14-June 23
July 1-31
Celebrating the Summer Solstice: A creative celebration of the coming change of seasons May 14-June 3
Plein Air Fesitval: Artists paint Red Wing scenes outdoors “in the air”
Paradise Center for the Arts
321 Central Avenue N., Faribault, Minn., 55021 507-332-7372 www.paradisecenterforthearts.org
Minnesota Marine Art Museum
800 Riverview Drive, Winona, Minn., 55987 507-474-6626 www.minnesotamarineart.org
Recycled Art Sale sponsored by the Mural Society
Exhibit: “The Art of the Canoe”
July 9
April 7-August 22
June 22-28
Exhibit: “By Sun and Stars: How Early Navigators Found Their Way”
Cornucopia Art Center
103 Parkway Avenue N, Lanesboro, Minn., 55949 507-467-2446 www.lanesboroarts.org
April 26-October 2
Exhibit: Sitcks and Stones: New Ceramic Work by Kelly Jean Ohl
Exhibit: “On the Banks of the Mississippi” Cyanotyope images by Henry Peter Bosse and Folk Art Sculptures by Leo and Marilyn Smith
May 16-July 12
May 26-September 19
Dance Tango Society of Rochester
Artist Spotlight: Photo Impressionism by Ron Germundson
www.tangosocietyofrochester.com
June Milonga: Dinner 7pm, lesson 8:30pm, dancing 9:30pm, Söntés, 4 Third Street SW, Rochester, Minn.
June 27-August 23
More Members
June 13
ArtOnWater Gallery
Bricks
Dance of Life Sculpture
ArtOrg Moving Walls Gallery
Callaway Galleries
Fermentations Bistro
Austin Symphony
Cannon Valley Regional Orchestra
Grezzo Gallery
200 Division Street, Northfield, Minn., 55057 507-645-2555 www.movingwalls.artorg.info 604 13th Avenue SW Austin, Minn., 55942 507-433-5647 www.austinmnsymphony.org
Bella Voce Choir (c/o Sing Out Loud)
564 Bluff Road NW, Rochester, Minn., 55901 507-269-7114 www.singoutloud.org
Bluff Country Artists Gallery
111 Main Street, Spring Grove, Minn., 55974 507-498-2787 www.bluffcountryartistsgallery.org
June/July 2009
407 Second Street, Hudson, Wisc., 54016 715-377-7670 www.eatbricks.com 101 First Ave SW, Rochester, Minn., 55902 507-287-6525 www.callawaygalleries.com c/o Northfield Arts Guild 304 Division Street, Northfield, Minn., 55057 507-645-8877 www.cvrorchestra.org
Carleton College Arts Department
1 North College Street, Northfield, Minn., 55057 Art Dept. 507-222-4341 Theater/Dance Dept. 507-222-4531 Music Dept. 507-222-4475 www.carleton.edu
Chardonnay
723 2nd Street SW, Rochester, Minn., 55902 507-252-1310
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125 North Washington Street, St. Croix Falls, Wisc., 54024 651-428-9253 www.danceoflifesculpture.com 236 Railway Street N, Dundas, Minn., 55019 507-645-8345 www.fermentations-bistro.com 16 Bridge Square, Northfield, Minn., 55057 507-581-2161 www.grezzogallery.com
Harbor View Cafe
314 First Street, Pepin, Wisc., 54759 715-442-3893 www.harborviewpepin.com
The History Center of Olmsted County
NEW!
217 S. Water Street, Northfield, Minn., 55057 507-645-1380 www.artonwater.com
1195 West Circle Drive SW, Rochester, Minn., 55902 507-282-9447 www.olmstedhistory.com
Theater Commonweal Theater
208 Parkway Avenue N, Lanesboro, Minn., 55949 507- 467-2468 www.commonwealtheatre.org
Hedda Gabler by Henrik Ibsen April 16-June 12, Matinees at 1:30pm, Evenings at 7:30pm
The Odd Couple by Neil Simon May 15-October 23, Matinees at 1:30pm, Evenings at 7:30pm
The Rainmaker by Richard Nash June 19-October 24, Matinees at 1:30pm, Evenings at 7:30pm
Great River Shakespeare Festival
79 East Third Street, Winona, Minn., 55987 507-474-7900 www.grsf.org
Love’s Labour’s Lost June 25, 7:30pm; 26, 8pm July 1, 7:30pm; 5, 4:30pm; 7, 7:30pm; 10, 8pm; 11, 3pm; 15, 7:30pm; 16, 7:30pm; 18, 8pm; 19, 4:30pm; 24, 8pm; 25, 3pm; 26, 4:30pm Performing Arts Center, Winona State University, Winona, Minn.
The Tempest June 27, 8pm; 28, 3pm July 2, 7:30pm; 3, 8pm; 8, 7:30pm; 9, 7:30pm; 11, 8pm; 12, 4:30pm; 14, 7:30pm; 15, 2pm; 17, 8pm; 18, 3pm; 22, 8pm; 23, 7:30pm; 25, 8pm Performing Arts Center, Winona State University, Winona, Minn.
Hamlet July 21, 7:30pm; 22, 7:30pm; 23, 3pm; 24, 7:30pm; 25, 3pm Black Box Theater, Winona State University, Winona, Minn.
Festival Mornings: Discuss the plays with the actors, directors, & technicians from Great River Shakespeare Festival July 4,11,18 & 25, 10am Acoustic Café, 77 Lafayette Street, Winona, Minn., 55987
Daly News, by Jonathan Gillard Daly July 13, 7pm Front Porch-Performing Arts Center, Winona State University, Winona, Minn.
Front Porch Lecture Series, Peter Saccio July 26, 1pm Front Porch- Performing Arts Center, Winona State University, Winona, Minn.
Honors Choir
Assisi Heights, Suite 920, 1001 14th Street NW, Rochester, Minn., 55901 507-252-0505 www.honorschoirs.org
Joseph and the Amazing Technicolor Dreamcoat, Lyrics by Tim Rice, Music by Andrew Lloyd Weber June 25- 27, 8pm and June 28, 2pm Autumn Ridge Church, 3611 Salem Road SW Rochester, Minn., 55902
Jon Hassler Theater
412 West Broadway, Plainview, Minn., 55964 507-534-2900 www.jonhasslertheater.org
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Dear James by Jon Hassler June 13-July 12, Thursdays 1:30pm & 7:30pm, Fridays and Saturdays 8pm, Sundays 2pm
Mantorville Theater
5 Fifth Street, Mantorville, Minn., 55955 507-635-5420 www.mantorvillain.com
“Running in Crop Circles” or “The Spaceman Cometh” Written and directed by Denise Ruemping June 26-July 12, Fridays and Saturdays 7:30pm and Sundays 2pm
“The Schoolhouse Mystery” or “One Bad Apple”, Written by Cheryl Frarck and Directed by Anna Sannes July 17-August 2, Fridays and Saturdays 7:30pm and Sundays 2pm
Northfield Arts Guild
304 Division Street, Northfield, Minn., 55057 507-645-8877 www.northfieldartsguild.org
Bye Bye Birdie, Book by Michael Stewart, Music by C. Strouse, Lyrics by L. Adams July 9-11 & 16-18 Northfield Arts Guild Theater, 411 West Third Street, Northfield, Minn., 55057
Paradise Center for the Arts
321 Central Avenue N, Faribault, Minn., 55021 507-332-7372 www.paradisecenterforthearts.org
Broadway Revue, A night of fun, frivolity and music: Faribault’s best perform Broadway favorites June 13, 7:30pm & June 14, 2pm
Phipps Center for the Arts
109 Locust Street, Hudson, Wisc., 54016 715-386-2305 www.thephipps.org
High School Clix, an original comedy with music and audience interaction. June 5-6, 12-14, 19, 21 & 26-28; Fridays and Saturdays, 7:30pm; Sundays, June 14 & 28, 7pm; Sunday, June 21, 2pm
Phoenix Theater
433 West Third Street, Red Wing, Minn., 55066 651-388-8700 www.sheldontheater.org
Fiddler on the Roof, music by Jerry Bock, lyrics by Sheldon Harnick, and book by Joseph Stein July 16-18 7pm; 24-25, 7pm; 26, 2pm
Rochester Civic Theater
20 Civic Center Drive SE, Rochester, Minn., 55904 507-282-8481 www.rochestercivictheatre.org
Rhinestones and Stardust – Join Julianna and the Blue Lotus Dancers as they take you on a voyage showcasing glamour throughout the ages June 6, 8pm & June 7, 2pm
The Musical of Musicals – The Musical, by Joanne Bogart & Eric Rockwell June 10-12, 16-19, 23-26; Thursdays, 7:20pm; Fridays and Saturdays, 8pm; Sundays, 2pm
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Cien Fuegos
June / July 2009 Event s Cont . CALENDAR CONT.
Theater Cont. Theatre du Mississippi
255 Main Street, Winona, Minn., 55987 507-459-8090 www.tdmwinona.org
Music
Choral Arts Ensemble
Drops & Drama, 1909 hand-painted scenery - presented with great music and dramatic readings. A truly unique experience!
Minnesota Beethoven Festival
1001 14th Street NW, Rochester, Minn., 55901 507-252-8427 www.choralartsensemble.org
P.O. Box 1143, Winona, Minn., 55987 507-457-1783 www.mnbeethovenfestival.com
Community Sing, community members perform the music of John Rutter, featuring Requiem, complete with full orchestra
June 27-July 25, Saturdays 3pm
Lynn Harrell, Cello June 27, 7:30pm St.Cecilia Theater, Cotter High School West Seventh, entrance between Cummings and Vila, Winona, Minn.
July 7, 8pm Lourdes Chapel at Assisi Heights, Rochester, Minn.
Frederic Chiu, Piano
Crossings at Carnegie
June 30, 7:30pm St.Cecilia Theater, Cotter High School West Seventh, entrance between Cummings and Vila, Winona, Minn.
320 East Avenue, Zumbrota, Minn., 55992 507-732-7616 www.crossingsatcarnegie.com
Clearwater Hot Club, jazz gypsies with a tribute to Django Reinhardt
Minnesota Orchestra Outdoor Pops Concert July 2, 8pm Lake Park Bandshell, Winona, Minn.
June 7, 7pm
Folk singer Ben Bedford with Acoustical Duet Bill and Kate Isles
Ambassador Trio: Ray Shows, Kirsten Whitson and Ned Kirk
June 12, 8pm
July 7, 7:30pm St.Cecilia Theater, Cotter High School West Seventh, entrance between Cummings and Vila, Winona, Minn.
Billy McLaughlin, a musician who embraces acoustic guitar amplification, unorthodox techniques and altered tunings while celebrating a gift for melody
Thomas Hampson, Baritone
June 27, 8pm
Michael Johnson, philosopher-balladeersinger-songwriter
July 9, 7:30pm Somsen Auditorium, Winona State University, Corner of Howard and Johnson, Winona, Minn.
July 11, 8pm
Ian Shapinsky, Piano
Folk artist John Gorka
July 11, 7:30pm Winona State University Recital Hall, Corner of Howard and Johnson, Winona, Minn.
July 18, 8pm
Sally Barris, songwriter with country, folk and celtic roots & Brandon Sampson, singer/ songwriter and Minnesota native July 25, 8pm
More Members
American String Quartet July 16 & 17, 7:30pm Minnesota Marine Art Museum, 800 Riverview Drive, Winona, Minn., 55987
Minnesota Orchestra with Osmo Vanska July 19, 4pm Winona Middle School Auditorium, 1570 Homer Road, Winona, Minn., 55987
Phipps Center for the Arts
109 Locust Street, Hudson, Wisc., 54016 715-386-2305 www.thephipps.org
Ron Rhode, in concert on the Center’s restored Wurlitzer theater pipe organ June 6, 7:30pm
Barbary Coast Dixieland Show Band June 14, 7pm
Söntés
4 Third Street SW, Rochester, Minn., 55902 507-292-1628 www.sontes.com
Musical Guest, Diana Parks
Canadian Brass Quintet
June 5 & 6
July 14, 7:30pm Somsen Auditorium, Winona State University, Corner of Howard and Johnson, Winona, Minn.
Musical Guest, Daniel Drubach June 12 & 13
Jaspers Alsatian Bistro and Wine Bar
Rochester Art Center
Rochester Symphony Orchestra & Chorale
Nosh
Rochester Chamber Music Society
San Pedro Café
Old Village Hall
Rochester Dance Company
Seasons on St. Croix
Prescott’s
Rochester Repertory Theatre
SEMVA Art Gallery
Red Wing Singers
Rochester Salsa Community
SEMYO
310 1/2 S. Washington Street, Lake City, Minn., 55041 651-345-2425 www.noshrestaurant.com 111 Coffee Street, Lanesboro, Minn., 55949 507-467-2962 www.oldvillagehall.com 1201 South Broadway #80, Rochester, Minn., 55904 507-536-7775 www.prescottsgrill.com c/o The Sheldon Theater 433 West Third Street, Red Wing, Minn., 55066 651-388-8700 www.sheldontheater.org
June/July 2009
40 Civic Center Drive SE, Rochester, Minn., 55904 507-282-8629 www.rochesterartcenter.org
NEW!
14 Historic Third Street, Rochester, Minn., 55902 507-289-3095 www.daubesbakery.com/jaspers
P.O. Box 834, Rochester, Minn., 55903 507-269-7299 www.rochesterchambermusic.org 2625 Hwy 14 West, Rochester, Minn., 55901 507-288-9653 www.rochesterdancecompany.com 103 Seventh Street NE, Rochester, Minn., 55906 507-289-1737 www.rochesterrep.org www.rochestermnsalsa.com
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400 South Broadway, Suite 100, Rochester, Minn., 55904 507-286-8742 www.rochestersymphony.org 426 Second Street, Hudson, Wisc., 54016 715-386-4003 www.sanpedrocafe.com 401 Second Street, Hudson, Wisc., 54016 715-381-2906 www.seasonsonstcroix.com 16 First Street, Rochester, Minn., 55902 507-281-4920 www.semva.com Assisi Heights 1001 14th Street NW, Suite 450, Rochester, Minn., 55901 507-282-1718 www.semyo.org
A LOC
Music Cont. Muscial Guest, Rick Lee
The Blackberry Bushes,Vibrant sting band music with great vocals
June 19 & 20
July 10, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
Musical Guest, Lori Landry June 26 & 27
Theatre du Mississippi
July 11, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
Cape Breton Quartet, four young, engergetic artists from Nova Scotia June 26, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
July 3, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
Charlie Parr, Traditional roots guitar at its best July 4, 6pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
BB’s Pizzaria
July 24, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
Bilotti’s Italian Village
www.eatbricks.com
Underground Art Gallery NEW!
411 Vermillion Street, Hastings, Minn., 55033 651-438-9101
Mac’s Downtown Restaurant
Vertigo Theatre Factory
20 1st Street SW, Rochester, Minn. 507-289-4219
The Vintage Restaurant
Mr. Pizza North
www.vertigotheatrefactory.org 26011 Gladiola Lane, Lanesboro, Minn., 55949 888-868-8941 www.vintageinlanesboro.com
4040 28th Street NW, Rochester, Minn. 507-252-9400 www.northmrpizza.com
Vinifera
260 West Main, Wabasha, Minn., 55981 651-565-4171 www.viniferarestaurant.com
The Old Ways
The Staghead
16 17th Avenue NW, Rochester, Minn. 507-289-7052
407 Second Street, Hudson, Wisc. 715-377-7670
Winona Symphony Orchestra
Minneapolis, Minn. 651-917-1948 www.singersmca.org
Bread Baker Co.
Bricks
Winona Arts Center
The Singers Minnesota Chorale Arts
www.bilottispizza.com
www.breadbakercompany.com
The Norton’s Downtown & Lucky Cat Lounge
170 Pembroke Street, Wabasha, Minn., 55981 651-560-4300 www.oldwaysrestaurant.com
20 6th Street SW, Rochester, Minn. 507-282-8668
July 25, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
Sheldon Theatre
307 Main Street, Red Wing, Minn., 55066 651-388-2711 www.thenortonsrestaurant.com
3456 E. Circle Drive NE, Rochester, Minn. 507-424-3366
Joe Gow, Blues guitar extraordinaire
More Members
1520 St. Olaf Avenue, Northfield, Minn., 55057 Art/Dance Dept. 507-786-3248 Music Dept. 507-786-3180 Theater Dept. 507-786-3240 www.stolaf.edu
Upstream Jazz Quartet, Smooth, swinging and innovative
Joe and Vicki Price, Rough and tumble blues
Glorious Revolution Baroque, Baroque with a twist
St. Olaf Arts Departments
July 18, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
There is this question of homogenization of our culture. Traveling across this country and in every community, I find the same food, the same clothes and the same radio s station. We will have a cornucopia of unique, creative people gathered under one common attribute ... freedom to create.
July 17, 6:30pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
June 28, 6pm Great River Shakespeare Fesitval Lawn, Winona State University Campus Green, Winona, Minn.
700 Terrace Heights, Winona, Minn., 55987 800-635-5987 www.smumn.edu
Research has shown that locally owned businesses will reinvest 54% of their revenue back into their communities, while chains only keep 14% of their revenue local.
Simone Perrin Unique and unpredictable – a true Winonan
Dan Chouinard, Incomparable keyboards and accordion
St. Marys Arts Department
There are two reasons to spend your hard earned dollars at an independent business
Dana and Susan Robinson,True to rural America’s musical roots
255 Main Street, Winona, Minn., 55987 507-459-8090 www.tdmwinona.org
443 West Third Street, Red Wing, Minn., 55066 651-388-8700 www.sheldontheater.org
San Pedro Café
426 Second Street, Hudson, Wisc. 715-386-4003 www.sanpedrocafe.com
228 East Fifth Street, Winona, Minn., 55987 507-453-9959 www.winonaarts.org
Sushi Nishiki
2854 41st Street NW, Rochester, Minn. 507-292-1888
(c/o Winona State Music Dept.) P.O. Box 5838, Winona, Minn., 55987 507-457-5257 www.winonasymphony.org
The Staghead
219 Bush Street, Red Wing, Minn. 651-388-6581
WSU Art Department
www.thestaghead.com
P.O. Box 5838, Winona, Minn., 55987 1-800-342-5978 www.winona.edu
Vintage Light Coffee & Tea House
3456 E. Circle Drive NE, Rochester, Minn. 507-206-4387
219 Bush Street, Red Wing, Minn., 55066 651-388-6581 www.thestaghead.com
www.cienfuegosmag.com
W Y O NED LL
www.vintagelightcoffeeandteahouse.blogspot.com
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Cien Fuegos
December 2008
24
www.cienfuegos.com
Prescott’s:
Marinated New Zealand Lamb Rack
Chef Christopher Rohe’s skill in producing culinary masterpieces is a true gift. The marinated New Zealand lamb is grilled with a hint of pineapple and ginger, paired with perfect asparagus and lightly sprinkled with slivers of wild ramp. Resting atop a beautiful and flavorful golden sauce this lamb dish is an eye catching display of culinary beauty. Prescott’s menu changes several times annually reflecting fresh produce, game and inspiration. Spring and early summer are wild ramp and morel mushroom season, which provides surprising flavors that can only be enjoyed for a short time of the year. Located in Rochester, Minn., 1201 South Broadway (Crossroads Center). Dining hours are: Monday-Thursday, 5-9pm; Friday-Saturday, 4:30-10pm. Phone: 507.536.7775 or www.prescottsgrill.com.
Söntés: Maine Diver Sea Scallops
Söntés Chef, Justin Schoville, pairs fresh, meaty scallops with sweet chocolate sauce in the restaurant’s signature dish. Although it sounds like an odd combination, Schoville says that the chocolate complements the saltiness of the scallops. “People are skeptical at first, but once they taste it, they can’t go back,” he says. The dish, like many of Söntés menu items, is a return to the “old school” way of serving foods in pairings. The accompanying carmelized shallots, micro-greens, and truffle and chive oils work together to round out the flavors. Broaden your horizons by trying this unique combination of flavors. Located in downtown Rochester, Minn., 4 West Third Street. Dining hours are: Monday-Thursday, 4-10pm; FridaySaturday, 4-11pm; Closed Sundays. 507.292.1628 or www.sontes.com.
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Cien Fuegos
Squall on the Horizon
Sailing and the America’s Cup
There’s
something about being event is a series of match races, pitting out on the water. one boat against another in head-tohead competition. Although Britain was It could be a mystical understanding widely believed to be dominant on the between our bodies and a body of water: seas in the 19th century, the America won somehow we know that we’re looking at easily, and Britain was unsuccessful in 24 the essence of our being. Or, many sailors challenges over a span of more than 100 will tell you that being out on the water is years. Keeping the cup on American soil the soul of freedom: leaving solid ground was certainly a matter of national pride. means that you leave behind the weight of your everyday responsibilities. It’s just Over the next 132 years and through you, the water below, the sky above, and 25 challenges, the New York Yacht Club the wind as your guide. was unbeaten, in what remains the longest winning streak in the history of modern Sailing isn’t the only way to spend time sport. Then in 1983, the Australians on the water, of course; it’s just the oldest. shocked the Americans by winning the So old, in fact, that it has its own language. Cup, 4-3, with a new keel design on the And of all water activities, it also seems to Australia II. The American streak was inspire the most passion from its followers. broken. And though it had long been “It definitely goes beyond a hobby,” says the holy grail of elite sailors, after this Bruce Santerre. “It becomes a lifestyle.” competition the entire world knew about Maybe that’s why sailing — and sailing the America’s Cup. competitions — have been around for centuries. Since top-level competitive sailors had long been drawn The oldest and most to the event, advances in boat and sail prestigious sailing competition, the design came to the forefront in the late America’s Cup (affectionately called the 20th century. The boat’s crews were “Auld Mug” by sailors), has been going evenly matched; it was coming down strong for over 150 years. It got its name to who had the fastest boat. When new from its first winner, the schooner-yacht guidelines were set in the International called America, representing the New America’s Cup Class (IACC) in 1992, there York Yacht Club. The America’s Cup were strict rules about boat dimensions
Changing traditions.
The Auld Mug.
June/July 2009
26
and design; then, the challenge shifted to improving materials to make sails capture the wind more efficiently and to make the boats lighter, stronger and faster. Gone, too, was the strong national pride that had defined the Cup in the past. Expert sailors from all points across the globe agreed to race for other countries’ teams. Additionally, boats are now sponsored by large corporations that put up the money for the latest materials and greatest advantage. “With this type of racing, the guy with the biggest checkbook wins,” says Santerre, race director for Lake City Yacht Club in Lake City, Minn. “There’s so much money involved in the America’s Cup competition that it’s hard to understand it.”
Competition goes to court. Even more
frustrating to the average Lake Pepin sailor, though, is the current state of the America’s Cup. After winning in 2003 and successfully defending its title in 2007, the Swiss team, Alinghi, representing Société Nautique de Genève (SNG), released the protocol for the next race. (The winning team specifies terms for the next Cup competition, waits for a challenger — usually decided by challenger trials — and then agrees to terms.) Chaos ensued.
A new yacht club, created for the purpose of challenging the Cup, was the first to challenge and Alinghi accepted. Other teams protested, saying they didn’t meet the criteria under the original (and amended) terms of the competition set long ago. The fight went back and forth, through multiple appeals in the court system, until the Golden Gate Yacht Club, based out of San Francisco, Calif., finally became the official Challenger of Record. After more battles over the boat design and the timing of the race, it looks like a multihull competition between SNG Alinghi and Golden Gate will be run in February 2010. The court delays have not played well in sailing circles around here. Tim Davis, commodore of the Pepin Yacht Club in Pepin, Wisc., doesn’t care to follow the drama too closely. “I know it’s embroiled in the courts, and for the average sailor that’s a frustration,” he says. “That shouldn’t happen.” Santerre agrees. “I’ve paid as little attention as possible,” he says. “What’s going on now absolutely nauseates me.”
Battle of egos.
It’s an interesting dynamic, because the sailing community around here is like a close-knit family that does the work and play of sailing and socializing together. Top-level competitive sailing is about something else entirely. “Some of these guys have pretty large egos,” says Santerre. It appears that things promise to change back to monohull, multiple-challenger event, after the 2010 race. But it’s likely to draw the same type of competitors. Terry Hutchinson, who was the tactician for the unsuccessful 2007 America’s Cup challenger Emirates Team New Zealand, understands the dynamic. “The beauty of the Cup is that in some ways, it’s always been a battle of egos,” he said in a 2008 interview. “I think of this as just another page in the history of the event. [These guys] have taken the America’s Cup backward without question, but the event is bigger than those people.” The battle of the biggest ego and the best equipment may be pushing the sailing community in a new direction: one-design sailing. “There are very strict rules, not only about how often you can purchase new sails, but the material of the sails,” explains Santerre. “You can’t be adding gear to the boat to improve its performance. It makes the race more about the skill of the crew, not your equipment. I’ve noticed some momentum in that direction” in the rest of the international sailing community, he says. Although it has lost some of its appeal lately, Davis will pay attention once the America’s Cup competition is finally in the water. “Just to watch the race is quite a kick, really. Those boats are designed to do one thing: go fast.” After taking an opportunity to be a grinder in a retired America’s Cup 12 meter yacht off the coast of Cabo, Fla., Davis got a taste of what it’s like to be there. “It’s terribly exciting. I’d do it again in a heartbeat.”
Lake Pepin Sailing: A world away, or closer than you’d think. You
might say that Lake Pepin draws just the right kind of sailor. The majority of boats on the marinas are there for cruising, to enjoy the pleasure of being out on the (Continued on page 28)
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Cien Fuegos
SAILING CONT.
views together. Then the raft will break up and each boat will find a spot, drop an anchor and spend the night out on the water, returning to the marina the next day. This, and helping each other with It’s easy to see what keeps sailors there: equipment fixes or racing tips, is how the the breathtaking beauty of Lake Pepin is sailing bonds are formed. second to none. “With the wooded bluffs on both sides, it’s extremely beautiful,” They can feel as close as a second family, says Davis. “At times the beauty is but don’t expect to know everything about magnificent.” After sailing in Cabo, Fla., their life on land. Santerre jokes, “I’ve had San Diego, Calif., and other coastal areas, fun with some of the dock-walkers, when he should know. “Compared to some of they ask me, ‘what do you do?’ and I say, the places I’ve sailed, it’s right up there. ‘I’m working on my boat, getting it ready It’s so striking,” he says. Santerre agrees, to go out.’ I know what they’re asking, but saying, “When people from outside this I don’t want to talk about that.” area travel here, they can’t believe the “It’s almost an unwritten rule for me,” sheer beauty of Lake Pepin.” says Santerre. “I’m not interested in what Santerre and Davis point to low boat traffic, happens the other 60 hours a week that we uniform depths and negligible currents as call work. This is about throwing off the other draws to Lake Pepin. It’s just a constraints of what normal life is about.” comfortable place to set sail. “And the other In the midst of breaththing is that in the 20 plus years we’ve sailed on Lake Pepin and several nights a taking beauty and all its amenities, the wind year anchored out, I have never left Lake is what keeps the racing schedule busy on City with a mosquito bite,” vows Santerre. Lake Pepin. “One of the biggest attractions is the actual sailing conditions,” says Santerre. During the long Lake Pepin sailing season, “We have some pretty decent wind sometimes stretching to six months, many conditions.” Some of the wind patterns are sailing families’ weekends are spent solely shaped by the coulees — the deep, on the water. It goes something like this: steep-sided ravines that run through the the cruisers get on their boats on Saturday surrounding bluffs. “From a racing morning, sail out to Frontenac, Minn., or standpoint, it does pay to have what we another favorite spot, and get wrapped up sailors call ‘local advantage,’” says Santerre. with several other boats so that people can “If we start on the Wisconsin side with a hop from one to the other. They’ll fire up south wind, you can see some incredible the grills on the back of their boats, serve wind shifts. If you know how to play them appetizers and drinks, and take in the right you can make some good gains.” water. On Lake Superior you can sail for a week with an itinerary of daily stops, but “Lake Pepin is just a big lake,” says Davis. “You have to just enjoy the sail.”
Racing winds.
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Racing sailors are a very active minority on Pepin. For example, Lake City Yacht Club runs 31 races over 22 days during the season, divided between a spring and fall series. Both clubs also use the Performance Handicap Racing Fleet (PHRF) rating system to equalize the differences between competing boats. “The bigger boats might get across the line first, but after the calculations are done they might drop back a few places,” explains Davis. And although the Lake Pepin races might not be as exciting as the 2007 America’s Cup finish (when Alinghi beat New Zealand by one second after New Zealand’s penalty turn at the finish), they have their share of nail-biting moments. “You’d be amazed at the competitive feeling you get when sailing, especially when you’re vying for position at the start line,” says Davis. As each boat counts down to the start based on signals from a committee boat, the goal is to get the best wind position, crossing the start line at exactly the race start time. Some say that races are won and lost at the starting line. Then, the course is either going around a marker buoy (windward mark) and back to the start, then around again and finishing at the windward mark, or sometimes the course is triangular to equalize boats that are better in upwind, downwind and beam reach or crosswind. “The most exciting parts of the race are the start and rounding the buoys when the boats are in close proximity,” says Davis.
“The finish is usually the least exciting competitors, not sworn enemies like part of the race.” the Cup competitors seem to be. At Lake Pepin, you’ll still find plenty of Crossing the finish competition — with only a small helping line is certainly sweet. In the same 2008 of ego. interview, Terry Hutchinson was asked about his favorite position or type of race And although the egos of the America’s on a sailboat. His response? “My favorite Cup superstars don’t have a place here, thing to do on a sailboat is to win.” that doesn’t mean there are no bragging rights. At the end of the Lake City Yacht rd The 33 America’s Cup is certainly one Club season, the fastest overall boat of for the history books; although the Cup the year gets the “Yacht Master” award. has had a history of politics, cheating Perhaps it’s less prestigious than the accusations and controversy, sailors America’s Cup, but these sailors wouldn’t and teams were generally just cutthroat have it any other way. |
Finishing well.
Submitted by: Kimberly Van Brundt
Rochester Salsa Communit y
Learn to dance Salsa Rueda, originating in Cuba, a group salsa dance with a “caller,” and L.A. style, a partner-style ballroom dance. Offering classes in both L.A. Style and Salsa Rueda. Membership is just $20 per year and includes all of the normal RSC classes. Come as often as you like! For a class schedule, please check the “Salsa Events” section of our Website, www.rochestermnsalsa.com. We look forward to dancing with you!
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Cien Fuegos
Finding Passion
Argentine Tango in Rochester
The first
time I saw a man and a woman dance Argentine tango, I thought, with certainty, they were intensely in love. I was 18 years old, living in London. His arms wrapped all the way around her waist, his cheek against hers, holding her close as if she was the most lovely being. His eyes had this melting gaze as if having her inside his arms felt heavenly. The woman’s eyes were closed the entire time, yet moved flawlessly as if she knew him deeply. I kept gazing at the tips of her fingers, which gently sat behind his neck.
I was stunned by this raw romance and exultant affection, displayed so openly right in front of me. After the dance, I walked to the couple and asked how long he and his wife have been dancing tango. The man shrugged his shoulders and said, “This isn’t my wife. My wife is right there,” pointing at a woman behind the counter. It turned out, the man, Pedro, was the son of the café owner, and the woman was a regular customer. This place was a small Argentinean café across the street from my flat. They served wonderful homemade pastries. The room was always filled with the smell of coffee and the sounds of Spanish-mixed tango music. Occasionally, people got up and started dancing in the corner of the café. The dance I witnessed happened to be one of those spontaneous occurrences between friends, not a display of zealous love. “You liked the dance?” Pedro curiously looked into my face. I nodded. “Looked like we were in love?” he said, as if he could read my romantic perception; I felt caught by him and nodded with a bit of embarrassment. But Pedro seemed satisfied and smiled, “Fantastic. That means our dancing was good.”
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Pedro’s comment remains quite memorable to me after all these years. Does Argentine tango, if danced well, look as though dancers are in love? I found my own answer 10 years later in Minnesota where I learned to dance Argentine tango myself. I have always wanted to learn this dance, but I thought dancing was an activity for couples until I met my dance instructor, April. She encouraged me to begin dancing alone. In fact, Argentine tango begins with walking. So, I walked alone with tango music. Just doing this much, I was immediately filled with tremendous joy. To dance socially, I began attending Milongas (social dance parties where Argentine tango is danced) in Minneapolis. Walking into the Milonga at Four Season Dance Studio in Minneapolis, I recognized the similar energy I felt at the café in London. The place was infused with intimacy. One of the remarkable notions is that everyone looks beautiful dancing tango, especially women. Pedro was right; if dancers deeply connected with music, they look like passionate beings. The tango community in Minneapolis welcomed me with much warmth. Having tango as a common passion, we gathered and as I started dancing, I felt as though a part of me, my emotions, connected rather quickly. had been recognized, as if tango was actually the physical form So why do people respond to tango? The secret ingredient of my longing. While dancing is about many things — a way to seems to be in the music, the carefully constructed notes in communicate, express and explore — perhaps one of the most tango’s music. What captures me is the sense of intimacy and special elements for Argentine tango is that it finds and unfolds longing. Considering the history of tango, being the dance our longing, buried deep inside us. of lonely immigrants in Argentina, our common life stories of homecoming, separation, grief and love lie underneath As April and I frequently drove back and forth between Rochester tango music. In tango music, melodies are quite sentimental, and Minneapolis just to dance Argentine tango, the tango and tempos change through brisk rhythmic patterns, creating community in Minneapolis expressed interest in sharing their a dramatic and passionate effect. Such emotional energy in passion. Immediately, I wondered how the Rochester dance tango was developed in the ports and back streets of Buenos community would respond to this dance. My first reaction to Aires where various immigrants from Spain, Italy, France and Argentine tango was a bit of shock by the image of a man and Eastern Europe, as well as Cuban sailors, mixed in the late 19th a woman, dancing so closely as their legs and feet playfully century. While there are many theories on the specific roots touched. The shapes of all dances are influenced by the music of tango music, the overall consensus is that tango evolved and its emotion, and Argentine tango is no exception. The lyrics from the mixture of music from multiple cultures, especially the of tango songs often explore the frustration and helplessness African drumming rhythm of Candombe and Cuban Habanera. toward unfulfilled love; therefore, the desire, hunger and When exhausted, lonely and hopeless immigrants gathered in a craving for love and lust are portrayed in tango movements. foreign country away from their familiar environment, sharing Moreover, women often dressed quite sensuously in attending their own music was a way to feel joy again. This sharing was Milongas, wearing open back dresses and three to four inch the starting point of creating something new, which became the stiletto shoes. Tango is supposed to draw the eyes of audience; music of tango. A tango pianist once commented that if food and if you are a woman, you wish to be held and gazed at like the water were our biological need, music was just above human way Pedro looked at his dance partner. If you were a man, you would imagine how it feels to have a beautiful woman inside physiological needs. Tango was formed out of such need. your arms. Would the community respond to this dance with Perhaps it was this sense of yearning in tango music that drew such passion? me like a magnet. I have been living in a foreign country for over 15 years. Although I am content living in the U.S., a part of my Perhaps my concern resembles the beginning of tango history heart is always longing for my home across the ocean. As soon during the 19th century. Initially, Argentine tango was a highly-
His arms wrapped all the way around her waist, his cheek against hers, holding her close as if she was the most loving being.
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Cien Fuegos
CREATIVE COMMUNITY
Owat onna Art Center
is located at the rear of the historic State School Campus. In 1886, the State School for Dependant and Neglected Children campus was founded in Owatonna, Minn., on more than 750 acres. Beginning in 1945, the orphanage phased out and was renamed the Owatonna State School which provided academic and vocational training for the states mentally disabled. The school closed in 1970 and the West Hills Campus was purchased by the City of Owatonna in 1974. In the same year, several visionary citizens of Owatonna championed the need to establish the Owatonna Arts Council (Owatonna Arts Center [OAC]). The OAC provides an enriching, creative environment which one can experience an assortment of classes year round. The Renaissance Studio features ceramics, painting and drawing workshops. The OAC also offers more diverse classes in Raku, glass blowing and weaving. The once great dining hall, surrounded by enormous stain glass towers, is now available for weddings, corporate functions and special events. Located off of Hwy 35 at 435 Garden View Lane in Owatonna, Minn., the Owatonna Arts Center is place where creativity and imagination meet. Gallery hours are: Tuesday-Sunday, 1pm to 5pm. 507.451.0533 or www.oacarts.org. ď ź
SEMVA
The Southeastern Minnesota Visual Artists (SEMVA) cooperated in 1992 to form the SEMVA Art Gallery. The gallery has now become a gathering place for artists and a perfect venue to increase community appreciation of local art. The artwork for sale at the gallery includes paintings, photography, pottery, glass, jewelry, woodworking, sculpture, folk art, wearable art, collage, printmaking, drawing and more. The SEMVA Art Gallery is located at 16 First Street SW, Rochester, Minn., (on the Peace Plaza across from Barnes and Noble). Hours are: Monday-Wednesday and Saturday, 10am to 6pm; Thursday-Friday, 10am to 9pm; Sundays, 12pm to 4pm. 507.281-4920 or www.semva.com. ď ź
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scandalous dance and was rejected by the upper class in Buenos Aires. The stylized movements of legs and feet explore the drama of seduction, submission, flirtation and sexual desire between men and women. Tango was explored on the back street of brothels among immigrants and prostitutes. Until tango was brought to Paris in the 1920s and was popularized through stage shows and cabaret style, tango was forbidden to be danced at a public setting in Buenos Aires. Tango is also danced through “close embrace” where a man and a woman connect at the chest and remain in contact during the dance. Such closeness in a public setting was quite taboo in Buenos Aires at first. Perhaps this dance may evoke some curiosity in Rochester, but would people be inspired by tango and respond to it by learning to dance? In the spring of 2007, the first Milonga in Rochester was planned and hosted at Dahl Dance Center. Amazingly, over 50 dancers from the Twin Cities participated. These experienced dancers were incredibly inspiring to watch and also very kind to Rochester dancers who were still new to tango. I realize that my concern was actually silly. Certain music moves us immediately after the sound is released; without comprehending the reason, we are affected and taken by the world of this music. I did not have to try hard to sell this dance to Rochester. After listening to tango music, dancers made their own connection and naturally, they responded to Argentine tango. After all, loneliness, longing and desire are universal human emotions, and these new dancers have firmly recognized this. With tremendous support and encouragement from the dance communities, April and I formed a nonprofit organization, the Tango Society of Rochester (TSoR) in August 2007, with the mission of promoting the dance, music and tradition of Argentine tango and the joys of dancing. TSoR organized many
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TANGO CONT.
educational and social dance events and brought in tango experts from various areas. Through the arrival of Argentine tango, Rochester dancers experienced firsthand that learning to dance is a global experience. When local dancers travel nationally and internationally, they search for Milongas to dance Argentine tango. Tango has become a tool for dancers to become involved in a new community and expose themselves to dancers from different background. The opposite happens quite frequently at our Milonga; visitors from other states often stop by to share their love of tango with us. Tango is beyond physical movements; it has functioned as a bridge where people come together. Argentine tango has successfully found a home in Rochester. The dance and music of tango have unsurprisingly, and quite naturally, become addictive to many people. But Argentine tango is not easy; the dance has been described as “deceptively simple”. Having a solid connection, while remaining light, yet grounded and relaxed so that a man and a woman can move together at all times, the process of learning can be rather frustrating. We figured out that tango is not something that we learn quickly; like everything else, it takes consistent practice and trying. We share our stories of joy and frustration on dancing to encourage each other. This community is always vibrant, yet shy and tremendously kind. Many guest instructors and DJs from the Twin Cities describe Rochester’s dance community as a group of warm
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people who share a sense of closeness and coziness. This description sounds like a small Argentina in the middle of Midwest. Now when I walk into our Milongas at Sönte’s, the elegant and classic setting of the restaurant surrounds the dancers closing their eyes, embracing each other, and listening to the music as they walk. I sense the same energy, the old air I felt at an Argentinean café in London, as if walking into another time in another country. Perhaps learning to dance is as good as traveling. Rochester tango dancers, Jeffrey Salisbury and Jania Trushina, have shared the following comment: “Strangely, we find ourselves reflecting on what life was like ‘BT’ (before tango). Tango has brought a whole new dimension into our lives; an excitement, elegance and a source of pure delight that we hope to continue to enjoy for a lifetime.” I often think about the same thing. ‘BT,’ I remember being filled with longing, wishing to be in touch with the center of authentic feeling. I wanted to live truly and honestly without avoiding any emotions that were to be a part of my life. The dance of Argentine tango has become an instrument to be in touch with the art derived from the life itself. When I see two strangers listening and feeling the music together on the dance floor, a dance turns into a moment of grace. Witnessing such a moment is truly sweet and passionate. Submitted by: Yuko Taniguchi
Cien Fuegos
the lowdown The Art
C u l t u r a l
T i d b i t s
A celebration releasing Cien Fuegos was held April 20, 2009.
of Scallops
Scallops are one of my favorite sea foods to work with, but buying scallops can be a bit of a mystery with terms like: wet, dry, diver, U-10, etc. What you buy definitely makes a difference, so here’s a quick guide: “wet” scallops are soaked in a phosphate solution that whitens them and plumps them up. Unfortunately what this means is that you are paying for the water weight added and they shrink as they cook, never really achieving a nice caramelized crust. “Dry” simply means nothing is added to them. A “U” number designates the size, so U-10s will have Under 10 per pound and U-12s will be smaller with Under 12 per pound. Finally, diver scallops are the most ecological as they are harvested one at a time by a diver vs. a drag net.
Photos from that event are shown above (© olivejuicestudios.com).
We would like to thank all who attended, all who have supported the creation of Cien Fuegos and for the individuals and organizations who are on
“the path less traveled.”
Rochester Art Center’s
Palette to Palate: A Unique Local Art and Wine Tasting Event Experience the rich spectrum of color and taste...
• 40 remarkable wines from around the world, presented by expert sommelier Tessa Leung from Söntés
Enjoy!
• Extraordinary local artists exhibiting their most recent work, including: Mary Ayshford, Karen Barrie, Richard Brubaker, Greg Caron, Jan Case, Andrea Costopoulos, Patricia Dunn-Walker, Tom Evans, Simon Huelsbeck, Nur Nazmetdinov, James Rownd, Mike Schad, Darren Wendt, Lily Weinshilboum and Liz Wortham
Submitted by: Chef Michael Murray-John, Vinifera Vine and Dine
• 1 great cause — to support the Rochester Art Center’s exhibitions and education programs
June 18, 2009; 6–9pm • Ages 21+
Tickets are $35 each and available for purchase at: Rochester Art Center, Söntés and SEMVA Art Gallery phone: 507-282-8629 web: www.rochesterartcenter.org email: events@rochesterartcenter.org
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How t o brew a proper cuppa
Chardonnay
Photomontage: © olivejuicestudios.com
Over and over again it has been said that Americans don’t know how to brew a proper cup of tea. In fact, most people probably don’t even know that they are getting improperly prepared tea until they taste the difference for themselves. Many coffee and tea houses tote that they have loose leaf tea but they don’t all take the time to steep it correctly like local, independently-owned Vintage Light Coffee and Tea House of NE Rochester. When making tea, you want to keep Proper tools: a few things in mind: Because tea leaves need room to fully • Time and temperature: expand you need the right tools for • Black, Black Blends and Tisanes the job. Use a Swiss Gold Filter or other or Herbals should use boiling tea strainers so that the tea will have or 212 degree water for 4-6 enough space to grow and be saturated minutes • Greens should use 160-180 with the water. degree water for 2-3 minutes
•
Whites should use 150-160 So, the next time you go to make yourself degree water for 2 minutes
•
Oolongs and Puerhs vary from a way that would make any Brit proud. tea to tea so it is best to check the package directions on these And enjoy every last drop of the world’s
Open through June
Exceptional cuisine served in the beautiful surroundings of a charming, older Victorian home. Located in Rochester, Minn., 723 Second Street SW. Dining hours are: Monday-Saturday, 5:30-9:30pm. 507.252.1310.
a cuppa, take the time to make it in such
• Quantity: Most teas call for most consumed beverage! one rounded teaspoon per 8-oz of water. • Quality of tea and water: Use good quality loose leaf tea and filtered water
“Enjoy tea sip by sip, not gulp by gulp”
Submitted by: The Minister of Leaves (aka Eve Judy, Vintage Light Coffee and Tea House)
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Cien Fuegos
Communal Art N o r t h f i e l d
A r t s
G u i l d
In 1959 a group of people got together to envision a place where all art forms could be learned and presented in a community based center. Beginning in a renovated church, theater productions took the stage while visual art, dance and literary arts were studied and presented in the basement, in the lobby and on the lawn.
Photographer: Patsy Dew
Fifty years later, there are two buildings that host classes, productions and exhibits. Today, visual artists, actors, directors and technicians, dancers and choreographers, writers and musicians can produce, exhibit and sell their work. Teachers and students of all skill levels explore the unlimited potential of art to transform life. Administrators, advocates and art entrepreneurs work with local businesses and government to promote more art in schools, in neighborhoods and in surrounding communities. Audiences of all ages gather to appreciate the great work of this non-profit community based arts organization. Please join us in the adventure. The mission of the Northfield Arts Guild is to stimulate artistic activity in the greater Northfield area. The Northfield Arts Guild strives to organize, support, and promote the efforts of the community in expressing, developing and appreciating art. The Arts Guild is housed in two historic buildings: the downtown Center for the Arts includes an art gallery, dance studio, recital room, art classrooms, gift store, and administrative offices. A few blocks away, a year-round season of theater is performed in a converted church. The Northfield Arts Guild is located at 304 South Division Street, Northfield, Minn. Summer Shop and Gallery Hours are: Monday, 11am to 3pm; Tuesday-Friday, 10am to 5pm; Saturday, 11am to 3 pm. 507.645.8877 or www.northfieldartsguild.org. ď ź
Photographer: Tom Roster
Photographer: Hans Muessig
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surrendered to a more suitable method of decision making as to which of the many tempting entrees we would sample: we would let the chef decide.
Jaspers Alsatian Bistro Here in the states, it is difficult to find a restaurant that accomplishes the task of combining cuisine and ambience in a manner that captures the delicate aesthetic of Europe’s café culture. But on historic Third Street in downtown Rochester, Minn., a narrow tree-lined, one-way boulevard brimming with the unique charm of antique shops and locally established restaurants, Jaspers Alsatian Bistro manages to achieve this elusively subtle quality.
This role reversal left us peculiarly unnerved, but we were soon put at ease as a lovely glass of Vouvray and the opening threads of conversation with our gracious hosts, David and Tracy van Eijl, along with Cien Fuegos writer Cyrus Malek, began the evening in delightful fashion. Momentarily dismissing the task of reviewing a restaurant, we quickly meandered to the quirkiness of the restaurant business and how life had led us down hidden and unlikely paths to the métier of food.
Upon entering the quaint dining room, the mood feels light as Chopin drifts along the austere brick wall and hovers over a blackboard highlighting the evening’s specials — a cozy touch of character that is taken for granted in Europe, but elicits a nostalgic smile when seen so far away from the Old World. Two sizeable mirrors, artfully positioned over the warmly lit bar that runs the length of the room, further magnify the intimate atmosphere and the black and white tiles compliment the smart charcoal dress of the friendly waitress who greets us with an invitingly personal smile. Just how far had we traveled for dinner?
By the time the chicken liver pâté appetizer had arrived, we had successfully digressed into stories of rock and roll and decade-old haircuts. We had taken only a cursory glance at the menu, but were enjoying the appetizers all the same. The creamy pâté was perfectly offset by the tart crunch of a gherkin pickle and shallot on toasted bread. Classic Alsatian cuisine to be sure, and the rest of the menu delivered wonderfully upon this theme. It was refreshing; how many Italian, American or even Mexican restaurants do you need to enjoy before you begin to crave something different, something new?
In fact, my wife and I had driven a little more than 40 miles from Wabasha, Minn., but strangely, as we took to our seats, the simple pleasure of dining out with friends felt somewhat foreign. Having opened Vinifera Vine & Dine last year has meant that much of my time is spent in the kitchen rather than the dining room … any dining room — let alone one so welcoming with people there to wait on us.
The menu was extensive for a restaurant of such modest size. Hmm, rabbit tenderloin with savory mustard sauce? Magret duck breast with risotto? Wine-braised boeuf à la mode with caramelized root vegetables? Jager Schnitzel with mushroom cream sauce? How can one hope to write a review when the kitchen has more selections available than there are stomachs to fill at the table? Finally, we unanimously
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After having rid ourselves of the dreadfully heavy burden of choosing a meal, we were able to get back to wine and conversation. The first of the dishes to arrive was the Boeuf à la mode, a savory Alsatian style pot roast braised in red wine. This was a traditional French dish, served as comfort food in the old country and one that with the first bite of tender beef brought out the rich history of Strasbourg’s flavors. Veal tenderloin medallions with a creamy peppercorn reduction on spatzle was quick to follow, and while exceptional, my only complaint was the uncomfortable dilemma we found ourselves in with four succulent morsels having to be evenly distributed amongst the five of us. Our final dish to arrive was a refreshing pancrusted walleye on risotto, served with a citrus caper butter sauce. Light, flaky, buttery and tart; it was a beautiful dish to get us thinking about dessert. By this time, well over two hours had passed as we shared three fabulous pastries: a pear almond tart, crepes sucrees with Grand Marnier, and an Australian sticky pudding — a warm date cake with caramel sauce. Of course these confections were superb; they are Daube’s after all. As we finished our desserts and the last few drops of wine, I thought about how long it had been since I’d enjoyed three hours indulging myself with the timeless joy of dining in the company of friends Not simply because I’m in the restaurant business, but because dining seems to have become utilitarian — a necessary task devoid of warmth or delight, one that is to be completed before a meeting or in the car on the way to work. It was truly a pleasure to take a moment’s respite from the post-modern life and enjoy the art of food so widely appreciated throughout the rich cultures of Europe. And this sensational little European bistro truly plays the part. By: Michael and Debbie Murray-John , Vinifera, with Cyrus Malek, Cien Fuegos
Sargents will deliver flowers to your table: 800.742.0340
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