Thursday, June 30, 2011

Billy Elliot Hits SHN Stage with Fireworks

By Emma Krasov
Not unlike the grand finale of holiday fireworks, ten-time Tony Award-winning Billy Elliot the Musical concludes the 2010-2011 SHN Broadway series under the direction of Carole Shorenstein Hays at Orpheum Theatre in San Francisco.
Brimming with underage talent and featuring a constellation of adult Broadwayans, the show is a testament to the absolute power of performing arts over our imagination – who really needs a childhood if the alternative is showbiz?
Written by Sir Elton John and reflecting his larger than life exuberance in every chord, the musical is based on the popular film with book and lyrics by Lee Hall, choreography by Peter Darling and direction by Stephen Daldry.
Tony Award-winner Faith Prince stars as Mrs. Wilkinson, a two-pence ballet teacher in a small British miner town, devastated by a year-long strike. Bringing Billy to the realization of his vocation, she creates a stage character of an ideal mentor – kind, cynical, persistent, tenacious, and selflessly invested in her pupil’s success, purely for the sake of art.
Five boys perform the title role in SF production on different dates – Ethan Fuller, Kylend Hetherington, Lex Ishimoto, Daniel Russell and J.P. Viernes. While I had a chance to see only the latter, something tells me none of them can be less than awesome.
Also featured are Rich Hebert (Dad); Patti Perkins (Grandma); Jeff Kready (Tony); Joel Blum (George); Griffin Birney and Jacob Zelonky (Michael); and Rachel Mracna (Debbie). Adding to the mastery of the performers, scenic design was created by Ian MacNeil, costume design by Nicky Gillibrand, lighting design by Rick Fisher and sound design by Paul Arditti with orchestrations by Martin Koch. The production has been awarded 73 national and international awards and now is a not to be missed summer hit in San Francisco, running through September 17. SHN Orpheum Theatre is located at 1192 Market Street at 8th, San Francisco. Tickets at: http://shnsf.com/shows/billyelliot or by calling 888 SHN 1799 (888 746 1799).
Image: Opening night Billy Elliot - J.P. Viernes. Photo courtesy SHN.

A Miracle of Simple Preparations at Donato Enoteca

By Emma Krasov, photography by Yuri KrasovFor a perfect slice of Italy, or rather a glass and a slice, head to Donato Enoteca in Redwood City. Even for restaurant-spoiled gourmands of San Francisco this delightful and elegant place is definitely worth a trip.Seasonal preparations here revolve around local produce with just a little help from some special imports from Italy. Executive Chef Donato Scotti, originally from the northern Lombardia, and with Italian culinary education and plenty of experience in best California eateries, lets his ingredients shine. Claiming his cuisine to be “simple,” the chef creates inspired dishes bursting with color and flavor – little miracles on every plate.
On the day we revisited Italy with Donato, our dinner started with chilled prosecco, white and rose.Zucchini blossoms or Fiori di zucchini from the weekly prix-fixe menu came to the table stuffed with mild gorgonzola, ricotta, and mascarpone cheese, neatly breaded, and sprinkled with basil-infused olive oil.Schiacciata con Porchetta pizza, baked with thinly-rolled chewy dough was topped with delicate slices of Niman ranch pork belly, fresh watercress and Sicilian Fior di Sale that added a spark to every bite.Filetto Di Maiale Alle Verze of Misami pork tenderloin was cooked tender medium, wrapped in guanciale (pork cheek) and garnished with braised dark Tuscan cabbage, light Savoy cabbage, fingerling potatoes, and pickled onions.Another prix-fixe star, Galetto e Porcini, was a spring chicken with peas and provolone stuffing. Golden-brown oven-roasted bird rested on a bed of simply sautéed porcinis coming from Mt. Shasta during its short shroom season right after the snow melts, and they were chewy and slippery, and just beautiful.Donato’s exceptional wine collection, mostly of Italian boutique vintages, makes a statement on the menu as well as in the ambiance. In the Wine Cellar room and in the hallway leading to it, there are impressive displays of interesting wines in dark wood shelved cases, and in the cozy bar area some regulars prefer to sip their Italian-themed cocktails lounging on a sofa or a love seat.No Italian dinner experience would be complete without a glass of Vinsanto and a cup of espresso done the right way. Desserts are scrumptious here, and some good choices include a dark chocolate mousse and a lemon panna cotta with blood orange sauce.Donato Enoteca is located at 1041 Middlefield Road, Redwood City, California. The restaurant is open daily for lunch and dinner. For more information and reservations, call (650) 701-1000 or visit http://www.donatoenoteca.com/.

Sunday, June 26, 2011

Vienna is Forever – New Designs in Old City

By Emma Krasov, photography by Emma KrasovMy new carry-on bag has a design of words, red on white. The words read, “Vienna, Now or Never.” I like words as things to be seen. I also like Vienna, so for me it is a definite Now.
Immersed in art and design, the capital of Austria holds immense treasures for a discerning traveler. From modernist turn-of-the-century masterpieces of Otto Wagner, Kolo Moser, Gustav Klimt and Egon Schiele to contemporary art studios and designer shops, Vienna continues to fascinate. To me, Vienna, like no other city in the world, affirms a well-known maxim: good taste is irreversible.
New designs incorporate effortlessly into the creatively opulent ambience of Imperial City, and can be seen everywhere. Sofitel Vienna Stephansdom, just open in December 2010, is located in a trendy area of Danube Canal and overlooks downtown with its namesake – Stephansdom, a 14th century Gothic cathedral, at the heart of the city.Staying at the “living artwork” hotel I had plenty to write home about. Glass walls provided enticing city views from every room and every public space. In the morning, slightly jet-lagged, I watched Vienna sunrise from my floor-to-ceiling window. At bedtime, I contemplated the lights of Wiener Riesenrad, giant Ferris wheel in the green zone of Leopoldstadt. My room was squeaky-clean white – floor, ceiling, walls, and all furniture, interspersed with shiny mirrors and matte glass doors. Pencil-doodle design above my royally plush bed made me feel like living a writer’s dream…In Sofitel Vienna Stephansdom, French architect Jean Nouvel implemented the idea of non-color, so the guests would fully engage with the views outside. Every room in the hotel is white, grey, or black.By contrast, the abundance of color is found on the atrium and upper floor ceilings painted by Pipilotti Rist – bright and bursting with larger than life images of plant and animal life. The artist incorporated video installations among the images, so the ceiling comes “alive” over the heads of hotel guests dining at Le Loft or relaxing after a massage at So Spa/.Sofitel’s slanted roof repeats diamond patterns of Stephansdom’s tiles, and along the back wall of the hotel a landscape architect Patrick Blanc created a vertical garden of 20,000 plants (www.sofitel.com).
A walk around Danube Canal reveals little designer shops and galleries with their innumerable treasures. At Song (www.song.at) I could have bought a one-of-a-kind outfit, a pair of shoes, a bottle of swanky perfume, a Balenciaga bag, or… a multimedia piece by a contemporary artist.At WUBET (www.wubet.com) I was tempted by colorful wool shawls handmade old-fashioned way on an authentic loom delivered from Ethiopia.At Lisabird’s Art Collective (www.lisabird.tv) I saw Deborah Sengl’s exhibition with startling sculptures of fox, mink, and ermine taxidermies wearing coats and accessories made of synthetic “human skin.” At Lust Gallery (www.thelustgallery.com) preparations were underway for Brian Goeltzenleuchter and Markus Hanakam/Roswitha Schuller multimedia shows.It seemed easy to be creative in a city, open to new ideas and actively supporting them. MuseumsQuartier, (www.mqw.at) one of the world’s largest complexes for contemporary art and culture, with MUMOK, Leopold Museum, and Kunsthalle, also implements special programs, like Artist-in-Residence, open to international participants, and “quartier21,” which provides space and support to dozens of small companies and collectives focusing on digital art, fashion, and design.
Exploring the riches of MQ might be compared to a gallery-walking endurance test, so at lunchtime weary travelers flock to Café Milo at the Architekturzentrum Wien, designed with minimal resources and maximum creativity by French architects Anne Lacaton and Jean Philippe Vassal.
A developing diverse and bustling designer universe is found in Vienna’s 7th district, formerly home to silk factories. At Art Point (www.artpoint.eu) designer Lena Kvadrat, originally from Moscow, Russia, creates women’s fashions out of men’s suits and shirts.AM Betastore (www.advanceminority.com) sells art on T-shirts (and has a cute dog on premises).Lena Hoschek (www.lenahoschek.com) shop offers feminine retro styles with lots of lace and roses, and a BDSM twist.Even more BDSM stuff, including leather briefs, latex body suits, and riding sticks can be found at Tiberius (www.tiberius.at) “a place where taboos don’t exist.”And if you are not fully satisfied with all the available fashion, you can create your own at Your Fashion, Our Job (www.custombrand.org).Local eateries in the 7th district emanate the same creative vibe. Schon Schön (www.schon-schoen.at) serves wonderful organic lunches at the communal table decorated with roses suspended in vials in one room, while two others are taken by hairstylist Claudio Studer and a dressmaker’s studio.Das Möbel (www.dasmoebel.at) is a furniture gallery as well as a cozy coffee shop where pastries and espresso drinks are served on showroom tables with dangling price tags.In the city center, I admired a testament to Viennese tradition of good taste, J. & L. Lobmeyr glass shop (www.lobmeyr.at) in business since 1823, now operated by the sixth generation of crystal-making family. From its ties to Wiener Werkstätte to contemporary cutting-edge designs, Lobmeyr’s history of handmade chandeliers includes a 1963 commission of “Starburst” for the New York Metropolitan Opera.
I visited a museum of interior textile manufacturer Backhausen (www.backhausen.com) 150 years in operation, currently producing accessories based on original designs of the Wiener Werkstätte artists.
Finally, in the atrium of Otto Wagner’s 1906 architectural gem – the Post Office Savings Bank (www.ottowagner.com) I saw “Hagenauer: Viennese Modern and New Objects” exhibition of Art Deco brass and wooden figurines, now on display through July 30.
On Schwarzenbergplatz, across from the Russian Heroes’ Monument commemorating the Red Army fallen who fought against German-Fascist invaders of Vienna, I marveled at the latest addition to the city public art called The Morning Line. This interdisciplinary project was commissioned by Thyssen-Bornemisza Art Contemporary, founded by Francesca von Habsburg.The Morning Line is a sonic pavilion, made of black-painted aluminum modules of various sizes with cut spiral patterns. The modules are combined into a multifaceted structure that can be built into various configurations reflecting the idea of pulsating universe.
Created by Matthew Ritchie with Aranda/Lasch and Arup AGU, the massive yet airy free-form pavilion, which contains 50 loudspeakers, was inaugurated in June at the music festival where contemporary composers presented nine new pieces specially designed for its sonic architecture. The Morning Line will be on display in Vienna through November 20 (www.TBA21.org). More information on designer Vienna at: www.vienna.info.

Tuesday, June 21, 2011

Russian Standard Vodka® is Emotion In A Glass


Russian Standard Vodka® and the United States Bartender Guild (USBG) named Alexander Velez as Grand Prize winner of the first ‘Emotion In A Glass’ national bartender competition. The competition honors the ever-evolving trends in cocktail culture, and for the very first time, creates a new way to experience emotion – in a cocktail glass. More than 100 bartenders from across the country submitted innovative drinks, including HAPPINESS, LOVE, and PRIDE – but it was PASSION that rose to the top. The delicate balance of flavors in Velez’s PASSION cocktail appealed to the expert panel, landing him national coverage in the FOOD & WINE® magazine November 2011 issue and an educational trip for two to Russia. The trip includes a private, VIP tour of the Russian Standard Vodka $60 million state of the art distillery in St. Petersburg. Jeff Josenhans, a mixologist from San Diego, California, created a special Russian Standard Vodka HAPPINESS cocktail.
PASSION
Created by Alexander Velez. Santa Fe, New Mexico (Winner)
1.5 oz. Russian Standard Vodka
2 oz. Organic Jasmine Tea (warm)
1 oz. 1979 Don PX Pedro Ximenez® Gran Reserva
1 oz. Grand Marnier® Cuvee du Centenaire
1.5 tsp. Organic Fig Puree
.25 oz. Lemon Juice
10 drops Rhubarb Bitters
Method: Mix all ingredients (except the Bitters) in a mixing glass with no ice. Stir and double strain through a mesh strainer to remove the fig seeds. Add bitters and garnish.
Garnish: Organic Figs soaked in Pedro Ximenez skewered on a tea tree scented toothpick.

HAPPINESS
Created by Jeff Josenhans. San Diego, California
3 oz. Russian Standard Vodka
2 oz. Rouge Vermouth
3 oz. Fresh Pressed Cherry Juice
.5 oz. Fresh Pressed Lemon Juice
1 oz. Egg White
Muddled Fresh Anise
Muddle fresh anise in Boston shaker. Add all other ingredients and shake vigorously.
Strain into glass and garnish with fresh cherries.
More information at: www.RussianStandardVodka.com.

It’s in the Name: Rudy’s Can’t Fail Cafe in Oakland

By Emma Krasov, photography by Yuri KrasovClean contemporary design, fresh hearty fare, and friendly staff, dressed in hip black tees, attract families, couples, and groups of friends to this classic American diner, bound to succeed.
Rudy’s Can’t Fail Cafe, just opened in Oakland next door to the historic Fox Theater, is a second location of the award-winning Emeryville venue, in operation since 2002.On my first visit, I was intrigued by a collection of dolls, dressed in Rudy’s uniform, and lining the wall over dining room booths with bright orange table tops.
On the opposite wall, across the bar island, a display of local students’ humorous artwork looked like a fitting indication of Rudy’s community-oriented approach to feeding the public.
My choice of drink was called Shakin’ Jesse, and contained Guinness Stout, chocolate ice cream and espresso in a milkshake – and what a milkshake that was!Looking for other traditional diner items with a Rudy’s twist, I tried Buffalo tofu, fried and duly spiced, served with celery sticks and ranch dressing, just like its namesake wings, but suitable for vegetarians.
Meeting contemporary demands, there is a number of compelling vegetarian items, specially marked on the menu.For carnivores, a great starter sure to satisfy is chicken and pesto quesadillas, filled with melted Jack and cheddar cheeses, and garnished with guacamole and salsa.Main course fish tacos came with generous chunks of mahi-mahi, shredded cabbage, and salsa in corn tortillas, garnished with black beans and Spanish rice.A very special Rudy’s slider sampler contained three mini burgers - Cajun, Ranchero and Blue Cheese, all cooked perfectly medium and sitting pretty on a plate with a sliced pickle and fresh mixed greens, topped with grated carrots and garlic croutons.For dessert, Upper Crust Bakery cakes presented a tough choice: coconut cream, strawberry rhubarb, peach-blueberry, apple, cherry, peach, and mixed berry.
I’d vote for coconut cream, but decided to go with seasonal strawberry rhubarb instead, and leave all other choices for my future visits.
Rudy’s attention to detail is worth writing home about: not only children, vegetarians and other special eaters are well taken care of, but the entire operation adheres to green and sustainable standards – for example, take out boxes are made of breathable paper, and plastic cutlery is not just thrown along, but given on request to reduce waste.
Rudy’s location in the beautiful Uptown Oakland, brimming with Art Deco buildings, and plentiful street and garage parking surely attribute to the notion of going steady, as well as high demand for an inexpensive casual café with high quality food in this young and growing community.
Rudy’s Can’t Fail Cafe is located at 1805 Telegraph Avenue in Oakland, California. Open daily from 7:00 a.m. to 1:00 a.m. Private functions and to go orders can be reserved by calling (510) 251-9400. For more information, visit: www.IAmRudy.com.

Saturday, June 18, 2011

Farm Foods at Farmstead

By Emma Krasov, photography by Yuri KrasovFarmstead restaurant is a part and parcel of Long Meadow Ranch Winery & Farmstead in St. Helena, California, and is therefore an epitome of local and regional – a cuisine of choice for the 21st century. Can you be any more local if most of your ingredients come straight from the farm, yards away from the kitchen?
Chef Sheamus Feeley, whose background includes working for Wolfgang Puck and Alice Waters Chez Panisse, uses the advantage of having organic produce, grass-fed beef, eggs, and olive oils from Long Meadow Ranch in his farm-to-table menu, built on freshly picked seasonal vegetables and herbs.A short but strong list of Long Meadow Ranch reds leads the restaurant’s well-selected wine list.
The menu changes seasonally, featuring local tomatoes and avocados, apples and oranges. Root vegetables, like parsnips and beets, and vegetables and fruit preserves stay at all times. On the day we dined in a sunlit dining hall, decorated with agricultural tools, under a high cathedral (pardon moi – barn) ceiling, amuse bouche prosciutto sliders on decadent cheddar biscuits contained house-made apple jam.Memorable first courses were beet salad and meatballs. The salad consisted of red beets, pouched in apple cider vinegar, and covered with greens and a mixture of goat cheese and cream.The meatballs were made of the farm-raised grass-fed beef, and garnished with caramelized onions, celery, and carrots, and tomato marmalade.Keeping up with the Sunday dinner crowd, the open kitchen worked like a well-oiled machine, pulling grilled meats out of a wood-fired oven, and whipping up fresh salads with farm-grown lettuces and strawberries.For our main course, a Berkshire heritage pork chop came with braised spinach, parsnip puree, and salsa verde, while the most delicious vegetarian entrée was made of California Arborio rice, black trumpet mushrooms, snap peas, garlic and onions, topped (on request) with a Long Meadow Ranch egg, sunny side up.
My dinner companion praised his chocolate pie with Scharffen Berger chocolate and whipped cream, while I enjoyed my lighter dessert of panna cotta with blueberry jelly and a caramelized lemon rind.Farmstead restaurant is located at 738 Main Street in St. Helena. Call for reservations: 707-963-9181, or visit: www.farmsteadnapa.com.