The record, 14 mars 2003, Supplément 1

— - The Weekly Guide to Arts & Entertainment in the Eastern Townships March 14-March 20, 2003 TALK OF THE rj~i i nr, t • lownsntps INSIDE Actor learned more about knives then he wanted to in latest role .see Page 9 Look What’s Inside COURTESY XICO BUNY A real caesar salad looks and tastes so good that it can serve as an elegant appetizer.Sherbrooke Symphony Youth Orchestra plays at Maurice O’Bready Hall Saturday.Gibson Brothers return to Waterloo Royal Canadian Legion March 25.UofS Cultural Centre’s latest exhibit features light artist Axel Morganthaler.Friends of the St.Albans Free Library host 2003 Women's Film Festival.Two authors help shape the debate in their recent book The War Over Iraq.Foster’s Sunil Mah-tani makes assistant director debut in Centaur theatre’s Proof.Couple makes sweet music .< COURTESY SHEILAGH O'LEARY AND NED PRATT.Pianist Timothy Steeves will join violinist Nancy Dahn at Centennial Theatre tonight.The duo will open with the lush but mellow Brahms’s Sonata No.I in G major for piano and violin in a performance that will be recorded for rebroadcast on Société Radio-Canada.Violin and piano tonight at Bandeen By Jake Brennan Special to The Record Lennoxville In 1997, pianist Timothy Steeves flew from Germany, where he had been studying, to interview at Newfoundland’s Memorial University for a professorship in the music faculty.While there he met Nancy Dahn, a talented violinist who had just started teaching out on The Rock.Two weeks after Steeves arrived to take up the position, Dahn called him up to do a concert together.From there, everything took off.“We knew as soon as we started playing together,” said Steeves.“There was no adjustment time or getting to know the other person musically; we gelled right from the first rehearsal.” Duo Concertante, as they soon called themselves, marked their first season, 1997-98, with a successful tour of Ontario.But offstage, they were making music of a different sort.“It all happened pretty fast,” admit- ted the still-smitten-sounding Steeves.Soon kids arrived, and life’s harmonies began imitating art.Despite the whirlwind, Steeves said it has all been simple enough to sight-read.“It’s never been confusing for us.It’s difficult for us to find boundaries.When are we husband and wife, when are we duo partners, when are we parents?- it’s all sort of a big mish-mash.” The jumble that is their lives/careers seems to straighten itself out well enough by the time they hit studio or stage, though.See Couple, Page 4 TALK OF THE Townships ¦ .¦ ¦ ¦ —.i.i.i .«THE» '¦¦¦ page 2 March 14-March 20, 2003 Let your taste buds do the walking - fine dining is a Townships tradition Serve your guests fresh caesar salad tonight .v, >g.4 Alex’s Pantry e all know how convenient it can be to have a ready-made caesar salad kit on hand.Two ¦ minutes throwing everything together and.voilà! Dinner! Well.those artificial bacon bits, half-wilted greens and rock-hard croutons are fine when we are on the run, but just wait until you try the real thing.The true caesar is the king of salads, with its unctuous dressing, crunchy leaves, bits of bacon, and striking slivers of parmesan crowning the whole dish.Talk about versatility.A real caesar salad looks and tastes so good that it can serve as an elegant appetizer (in which case you should half the quantities below), but also as an accompaniment to a main course of anything grilled, like salmon or chicken breast.The extra work required for the homemade dressing and bacon bits will be rewarded with plenty of ooohs and aaahs - so long as you toss your caesar at the last minute, for maximum crunchiness.And remember: you are always welcome to email any cooking inquiries to me at aleforbes@hotmail.com.Ingredients (for 4 people): 4 heads of romaine lettuce 7 strips of bacon 4 cups of plain croutons 1 wedge of real parmesan cheese, of about 250 grams The new (tolling Hills Restaurant Come meet Mario, the new owner, in a quaint, cosy atmosphere with fireplace and superb view.Often 7 days HeaUhy breakfast from 6 a.m.Sunday brunch 7.95 only 9a.m.to 2p.m.NOT ONLY FOR TRUCKERS! Everyone welcome.Buffet service for all occasions.4775 Rte.143-10 min.out of Lennoxville 822-3737 For the dressing: 2 peeled garlic gloves 6 canned anchovies 4 tbsp.fresh lime or lemon juice 2 tbsp.mayonnaise 8 tbsp.extra-virgin olive oil 4 tbsp.water salt and pepper to taste Directions 1.Run the anchovies under tap water to remove excess oil, and pat them dry with a paper towel.In a skillet, fry the bacon strips in low heat for about 5 minutes, until they are brown and crunchy.Remove them from heat, pat them dry and discard the hot grease.You can do them in the microwave if you prefer.2.Beat all the dressing ingredients in a blender or food processor until the mixture becomes a smooth cream.You should add some freshly-ground black pepper to the mix, but very little salt, if any, because the anchovies and the mayo are both quite salty already, as is the parmesan cheese.Wash and drain the lettuce.Chop it into bite-size pieces.Chop the crispy bacon into bite-size ' ¦fife’ll' [wmm pieces too.3.Make parmesan slivers by using a vegetable peeler.Reserve.When it is time to serve, toss the greens with the pieces of bacon, the croutons and the dressing.Serve in a very I'M LEARNING FRENCH more friends means more fun! £pp l