The record, 12 mars 2004, Supplément 1

ifpll 4* _ tm ring Fever is here ! Carrefour de L'Estrie 3050 Portland Blvd., Sherbrooke 819-563-1907 Macbeth • Marie-Josée Choquette • Paul Hébert • Micheline de Nevers Words & Music by Bob Dylan at the Granada INSIDE Anew twist to chicken noodle soup see Page 2 INSIDE The sweet sounds of Coral Egan see Page 4 THE RECORD.March 12 - March 18, 2004 Talk Weekly Guide to Arts & Entertainment in the Eastern Townships By Scott McLean Special to The Record To say Bob Dylan is a musical legend may be an understatement, as the man revolutionized the music industry in the 1960’s and continued evolving ahead of the mainstream for his entire career.To this day, Dylan’s name is often listed as one of the major influences on modern rock and roll; his meaningful and poignant lyrics put to catchy music have been covered by everyone from the Rolling Stones to Guns and Roses.On March 20, the only officially authorized theatrical show about the life and music of Bob Dylan will make an appearance at the Granada Theatre in downtown Sherbrooke and Peter Landecker, who portrays Dylan through his many stages, is excited to bring the bilingual show back to life.“Everything in the show was either written or said by Dylan, it’s an opportunity to tell the story of his life through his person,” says Landecker, who wrote the initial play as a student at UCLA in the 1980’s.“This is 45 years of his life, so there are 24 to 25 songs that will appear from different eras.Two thirds of the show is the music of Dylan, while the rest is I speaking as Dylan, talking directly to the audience.” Landecker received Dylan’s permission to perform the play when he ran in to him in the mid 1980’s.That conversation inspired some of the musical selections as Dylan per- sonally selected some of the songs to appear in the play.“He told me some songs that were in that I shouldn't include and he suggested Idiot Wind, which is a very personal piece,” says Landecker.“He told me ‘Leonard Cohen has his own show, why shouldn’t I.” After performing the play for a couple of years, Landecker took a 15-year hiatus from the stage to pursue a writing career with CINAR, writing children’s cartoons and working as an executive producer on such projects as Bethune starring Donald Sutherland.But after a recent run at the Piggery Theatre in North Hatley proved successful, Landecker was offered the opportunity to open the show at the larger Granada in Sherbrooke.“The show has been sitting there, and I began to think, I really have something here,” says Landecker.“Dylan has put out three albums in the 15 years that I have been off stage, so I figured it was time to put the play out there again.” Landecker has made some changes from the original show, adding music from those later Dylan albums.The show at the Granada will also be the first bilingual show, featuring a screen behind Landecker that will either translate the English words into French, or translate into English parts of the play Landecker already has had translated.See Words, Page 7 PERRY BEATON/SPECIAL After a successful run last year at The Piggery Theatre in North Hatley, Peter Landecker brings his Words & Music by Bob Dylan to Sherbrooke’s Granada Theatre on March 20. mTHEi page 2 March 12 - March 18, 2004 RECORD ^==—==—TALK Warm nights with H * * ™ Port-laced onion soup JUffl WX.We’ve all had it a million times, a nice hot bowl of French onion soup with lots of gooey melted mozzarella on top.It is my favourite après-ski treat, in fact.But have you ever thought of giving ______________ this old favorite a five-star treatment?A couple of deep-flavoured elements — pumpernickel bread, blue cheese, Port wine — are enough to transform the soup into something sophisticated and complex enough to stand on its own as a great appetizer to serve to dinner guests.One that you should make soon, be fore all the snow is gone and we all get in the mood for lighter, crisper, cooler recipes! Please don’t make a special trip to the supermarket for this one.If you only have a multigrain loaf and Madeira wine at home, go ahead and use that instead.As long as the bread has an interesting, coarse texture, and that you do add some sort of sweet, fortified wine, all’s good! Any sort of strong, pungent cheese, like the Fourme d’Ambert or even Stilton, will also work.And re- Alex’s Pantry member: you can always e-mail your recipe requests to aleforbes@hotmail.com.Port-laced onion soup with blue CHEESE AU GRATIN Ingredients: (for four) 5 large onions (about 5 pounds), sliced thin 1/2 stick (1/4 cup) salted butter 1 tbsp.all-purpose flour 2 cans beef broth 2 slices pumpernickel bread 1/3 cup Port wine 1/3 cup crumbled blue cheese 1/3 cup ricotta freshly-ground pepper Directions: In a large skillet sauté the onions in the butter over moderate heat for 20 minutes, stirring once in a while, until they are golden brown.Sprinkle the flour over the golden onions and stir, making sure there are no lumps.Set the oven to broil and pre-heat it to 450 F.Add the broth, plus the same measure of water (two cans).Stir and let it come to a boil.Add the Port wine and some freshly-ground pepper.Meanwhile, toast the slices of pumpernickel and cut them in half.Place each piece of toasted bread at the bottom of an ovenproof soup bowl.Pour the soup over the toasts.gLs ' Mix the cheeses with a fork, and make four separate little cheese “pancakes”, pressing the cheese crumbs together with your fingers to stick together.Place one on top of each soup, COURTESY MANOIR HOVEY carefully so that they don’t sink.Place the bowls on a baking sheet and broil for 10 minutes, or until the soup is bubbling and the cheese has little brown broil marks on it.Serve at once.Reinventing the chicken noodle soup By Ruth Phelan and Brenda Thompson Although we, who are fortunate enough to reside in The Lower Mainland (Vancouver), have smugly escaped the harrowing winter weather that the poor Maritimes is experiencing, and the rest of Canada usually endures, we haven’t avoided the winter flu season unscathed.Brenda and I, after taking turns battling the bug, agreed that a quickcooking soup column was in order.Piping hot soup does soothe us when we’re down for the count, but who feels like preparing it when under the weather?Here are our two favourite easy, nutritious and fast soups that caretakers, no matter how inexperienced in the kitchen, will be able to handle — and the best part is that these delicious, restorative one-dish meals will have been made with a big dose of TLC.What could be more comforting than chicken noodle soup?Perk up the spirits with a fresh approach to an old favorite.Chicken noodle soup WITH FRESH HERBS Makes four servings 2 tablespoons (25 mL) vegetable oil 2 leeks, sliced thin 1 cup (250 mL) sliced mushrooms 8 cups (2 L) chicken stock 1 cup (250 mL) sliced carrots 1 cup (250 mL) sliced celery 2 cups (500 mL) broad noodles 1/2 pound (250 g) boneless chicken thighs, skinned and cut into 1/2-inch pieces 1 cup (250 mL) snow peas, trimmed and cut diagonally in thirds 1 tablespoon chopped fresh rosemary 2 teaspoons (10 mL) chopped fresh thyme Salt and pepper Directions: In large heavy saucepan, heat oil over medium-high heat.Add leeks and mushrooms: saute for two minutes.Add chicken stock and bring to a boil.Add carrots and celery; cover and cook for six minutes.Add noodles and boil, uncovered, for four minutes.Add chicken, snow peas, rosemary and thyme; simmer, uncovered, for about three minutes or until chicken is cooked, and noodles and vegetables are tender.Season to taste with salt and pepper.Speedy snapper soup Makes four servings 1 tablespoon (15 mL) vegetable oil 1 small onion, chopped 2 carrots, diced 2 stalks celery, sliced 3 cups (750 mL) chicken stock 2 (398 mL) cans Italian-style stewed tomatoes 1 large potato, cut in 1-inch (2.5 cm) pieces 1 pound (500 g) snapper fillets, cut in 1-inch (2.5 cm) pieces 2 cups (500 mL) coarsely chopped fresh spinach 1/4 cup (50 mL) chopped fresh parsley Salt and pepper Directions: In large heavy saucepan, heat oil over medium-high heat.Add onion, carrots and celery; saute for four minutes or until onion is tender.Add stock, tomatoes and potato.Bring to a boil over high heat.Reduce heat and simmer, covered, for 10 minutes or until CANWEST NEWS SERVICE potatoes are almost tender.Add snapper; simmer, uncovered, for three minutes.Stir in spinach and parsley; cook for two minutes or until fish flakes easily when tested with a fork.Add salt and pepper to taste.—For CanWest News Service iTHE, RECORD TALK Artist reconciles precision with innovation March 12 - March 18, 2004 page 3 By Debbie Tacium Ladry Record Correspondent H When you use pastels, you can invent almost anything.” With these words, Paul Hébert launches into an explanation of his art, his technique and essentially, his life philosophy, which can be summed up with the words, “Force yourself to be in constant evolution.” These are the words of an artist who originally trained as an architect and spent 11 years troubleshooting for various firms in Quebec and Ontario before admitting that there’s only so much one can do with the square and rectangular forms he was urged to use by legions of structural engineers and real estate developers.In 1992, he put down his architect’s pencil, and picked up the more varied palette of the pastellist.and began observing the infinite variety of shapes in nature — not merely for inspiration, but rather to appreciate the precision and anatomical requirements of life.“I’d been attached to animal life for a long time,” says Hébert.“I’m a bird-lover.Not an expert, though: I appreciate the shape of birds and I’m happy to be able to identify different species.But my main motivation is the precision in their design.“It’s a form of art that is very pre-cise.it’s very rare that I would ever do something imaginary — by definition, it would lack precision.I’m a hardened observer, so I try to reproduce what I see.” But he’s not a photographic artist.“The crayon won’t reproduce exact reality.With the crayon, I can eliminate defects in the surroundings, and combine the best of both worlds: reproducing the animal as precisely as possible, but take liberties with its surroundings,” he says.For example, Hébert might eliminate certain branches on a tree that he finds unattractive or encumbering.The architect’s drive is to create excellent living spaces, so it’s no surprise that Hébert has retained that urge.When he speaks of his work and his techniques, the contradictions that resurface from time to time reflect the tension between creating art while respecting the technical aspects of science.By transposing the meticulousness of architectural design onto an art form that has few limits, he has developed a personal technique of brushed, fine-powder pastels and diluted oil pastels, always starting with a foundation of pencilled drawings.“When someone owns one of my works, the most exciting compliment I’ve received is when they say, ‘every time I look at it, I see something different,” he adds.“Tf I look at it from another angle, under different light, I see something new.’ That’s the challenge I’ve accepted for myself.” Hébert grew up in the Drum-mondville region, where as a young boy he would spend whole days on his own, drawing.His mother “excelled in draw- ing” and his godmother was a fashion designer.They furnished their protégé with all the necessary material, but he was on his own when it came to learning technique.“Do your own thing and you’ll see what happens,” was his mother’ motto.Hébert remembers that doing his own thing brought lots of errors and very few triumphs.By the time he was ready for CEGEP, he simply wasn’t interested anymore, so he stored his pencils away for a few years.When he entered architecture at Laval University, however, he was forced to pick them up again, and eventually, his drawings evolved again, this time through the use of pastels, into a weekend hobby.Through several years of trial and error, working through his own technique and becoming a “lone ranger”, as he puts it, he was able to invent, explore and even put his technique into words.See Shapes, Page 6 BU Drama Students In Macbeth PERRY BEATON/SPECIAL Bishop’s drama students are bringing another classic production to the stage at Centennial Theatre as they present Shakespeare’s Macbeth until Sunday.Macbeth is the tragic story of how Scotland's greatest hero becomes its bloodiest threat.The Drama department's main stage production is being directed by Greg Tuck, a long time Bishop's professor who has directed in professional theatres across Canada.The musical score is by Juno Award winner Ian Tamblyn.The eclectic cast of student actors are joined on the stage by Bishop's professor Dr.Michael Childs and Gemini award winner, and professional puppeteer, Tim Gosley.The cast includes Amanda Elyzen, Bear Schaal, Bianca Yates, Cameron MacDonald, Cam McCormack, Christin Clohosey, Gabby Childs, David Simpson, lan Morton, Karl Trottier, Katie Wheatley (Lady Macbeth), Kevin Taylor, Matt Barr, Matt Bianconi, Michael Childs, Oliver Ward, Ryan Anderson (Macbeth), Sean Kasperbauer and Gosley.The show, which opened last night runs until Sunday.To reserve tickets and for more information, call the Centennial Theatre Box Office at 819-8229692.II U'K’ANM M'lJl 47 Landing St., Newport 802-334-2340 Restaurant Purchase at PAR every Tuesday for Lunch and Dinner 10% ALL OTHER DAYS WEDNESDAY All you can Eat: Soups, Salad and Such - $6.95 THURSDAY Prime Time - $10.95 4 Delicious ways: BBQ, Blackened, Hotel, Au Jus FRIDAY Fish Fry - $10.95 Your choice: Scallops, Haddock or Whole Belly Clams SUNDAY All you can Eat: Breakfast Buffet - $8.95 (7:30 a.m.to 12 noon) Dinners and Specials include our 20-item Salad Bar Canadian Neighbor Day Is Friendlier than Ever! iTHEi page 4 March 12 - March 18, 2004 RECORD XALK Egan is a hit by any name Music * COURTESY JAMES ST-LAURENT Coral Egan recently released her second album, My Favorite Distraction.By Nelson Afonso Sherbrooke She has been called everything from Canada’s next international diva-in-waiting, to the next Diana Krall to simply Montreal jazz great Karen Young’s daughter.While she may be all of the above — actually there is no contesting the fact that she’s Young’s daughter — singer/songwriter Coral Egan hopes her new album, My Favorite Distraction, will introduce her unique brand of music to mainstream audiences.Known predominantly in Quebec as a jazz vocalist, Egan took advantage of the backing of Justin Time Records recently to create an album bursting with Jazz, R&B, folk, pop, soul, Bulgarian folk and reggae.In 2002, Egan and guitarist Alex Cat-taneo released The Path Of Least Resistance, a critically-acclaimed record of jazz standards.The CD was nominated for a Juno and was re-released across Canada under license by Justin Time.For My Favorite Distraction, recorded in Montreal’s Studio Frisson under the supervision of producer Charles Papa-soff whom she met when she was 16, the 30-year-old Egan wrote the lyrics, composed the music, participated in the arrangements and played both piano and guitar.“1 was in a state of complete vulnerability (when I wrote the lyrics),” Egan told The Record recently.“I’m an open book to begin with anyway, but I couldn’t eat or sleep.I was tormented by it (writing).But it was a rewarding expe- rience, it really helped me grow as an artist.” Her team of musicians for the recording included respected Montreal musicians Gilbert Fredette on drums, Remy Malo on bass guitar, and Guy Kaye on guitar.Egan, who lists Joni Mitchell, Stevie Wonder, Beck and Peter Gabriel among her musical influences, was also glad Papasoff was on board for the project.“He had enough faith in me to convince me that I belonged (in the music business).We both believe in instinct.He always says ‘take what you have going for you and work with it.’” Egan, who in the past has performed at the Montreal Jazz Festival, recorded a Jazz Box special for Musique Plus, and is a top-flight player on the Quebec Sr.beach volleyball tour, began singing occasionally with her mother in concert when she was only 11-years-old, and was performing on her own by the age of 16.“She’s proud of me but I think she was worried about me going into the business,” Egan says of her mother.“She doesn’t want me to get lost in all the buzz.She’d rather I take everything with a grain of salt.” Egan added that she hopes to make an album with her mother sometime down the line.She has also worked with artists as diverse as DJ Ram and Luc de Larochelière.Egan will next perform in Montreal in April, but she expects to tour the province, including Sherbrooke, sometime this summer.Box Office 822-9692 |Magic Times at| Centennial Theatre The Bill Hilly Band Canadian roots music at its best! Saturday, March 20th at 8:00pm Tickets: $23 Reg $13 Stu/sen.Conference/(Demo •with Kjran JthiuwaCia and the world ofghazahs Tuesday, March 16th at 7:30pm Tickets: $12