The record, 30 avril 2004, Supplément 1

Guide N TH INSIDE Let's Rock Around the Clock see Page 6 'i*i \ INSIDE Lohanis not mean see Page 9 _______J THE RECORD.April 30 - May 6, 2004 The world is Bïa’s stage 4 » * • 0 Sensual singer coming to Sherbrooke By Nelson Afonso Some musicians defy all categorization.Many don’t fit into those neat little boxes that are rap, ska, pop, R&B, new age or rock.Born in Brazil, Bia Krieger, who now splits her time writing lyrics, performing and recording between a small town near Marseille in France and Montreal, takes pride in avoiding labels of any kind."You can’t really put a label on me or my music.I’m not a bottle,” she joked during a telephone interview from her home in Montreal.“But if people really want to label my music then they’ll just have to come and listen to my music.” Praised by critics for her sensual, varied repertoire that includes everything from bossa-nova and samba to afro-brazilian and pop songs performed in a south-american way, Bia will bring her own style to downtown Sherbrooke’s Granada Theatre on May 6 at 8 p.m.Bia was quickly exposed to a variety of cultures and sounds as a child when, because of the military dictatorship in place, her parents moved their small family from Brazil to Chile, then Peru and finally Portugal.She was three-years-old.Nine years later, the family came back to Brazil.While her parents were not at all very musical, the family radio constantly blared music from whichever country they were living in.“It was essential,” she says now.Bored with her journalism classes at Sao Paulo University, Bia, an amateur musician by then, would leave for Europe at the age of 19 in search of some- Bia will perform on May 6 at Sherbrooke's Granada Theatre beginning at 8 p.m.thing more.“I felt trapped in Sao Paulo, I needed to broaden my horizons," she says matter-of-factly.“Like many people at that age, I wanted to see and experience much more than home could ever give me." COURTESY BlA What was supposed to be a one-year getaway became a multi-year jam session for the young Bia who regularly performed with local musicians on the street and in bars.“It was this great sensation of freedom.I learned so much about myself.I followed routes that I would never have followed,” she adds.“You’d be surprised at the way someone can adapt to new situations when he or she really needs to.” See World, Page 5 Phish • Five For Fighting • Knowlton Antiques • Debbie McKelvy i T MI page 2 April 30 - May 6, 2004 RECORD “=^=—TALK Some unique flavourings Dining By Eric Akis Many cultures have herb or spice blends that are an essential part of their cuisine.For the Chinese the blend is five-spice powder.This pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns.But ginger, licorice root, black or white peppercorns, coriander, dried orange peel and cardamom can be mixed in or used as a substitute, making the term “five-spice” a bit inaccurate.Five-spice powder, which is sold in bottles, bulk and in bags, can be found at most supermarkets.You can also find it in Asian markets where it’s often fresher and less expensive.The best part of making your own five-spice powder is the wonderful aroma that fills your house during the roasting and grinding.Five-Spice Powder Makes: About 1/2 cup (125 mL) Preparation time: 5 minutes Cooking time: 5 minutes 9 star anise 11/2 tablespoons (22 mL) fennel seeds 11/2 tablespoons Szechuan peppercorns 3 teaspoons (15 mL) whole cloves 1 4-inch (10 cm) cinnamon stick, broken into small pieces Directions: Place all the spices in a large non-stick skillet and set over medium low heat.Cook, swirling, until the spices become very aromatic, but do not discolour, about 5 minutes.Cool to room temperature, and then grind in a spice grinder, or pound to a powder with a mortar and pestle.For fine five-spice powder, sift ground spices through a fine sieve.Store in a tight-sealing jar.Baked Salmon with Five Spice, Hoisin and Almonds Preparation time: 10 minutes Cooking time: 12-15 minutes Makes: 4 servings 4 5-ounce (150-g) salmon fillets 1/2 to 1 teaspoon five-spice powder 2-3 tablespoons (15-25 mL) hoisin sauce 1/3 cup (75 mL) sliced almonds Directions: Preheat the oven to 425 F (220 C).Place the salmon in a single layer in a non-stick or parchment-lined baking dish.Sprinkle and rub top of salmon with five-spice powder, and then spread the hoisin sauce over the fish.Top the hoisin sauce with the almonds.Bake 10-12 minutes, and then turn to broil.Broil until almonds turn golden and salmon is cooked through, about 2-3 minutes.Five-Spice Sesame Wings Preparation time: 10 minutes Cooking time: 30-35 minutes Makes: 4 servings 1/2 cup (125 mL) teriyaki sauce 1 tablespoon (15 mL) rated fresh ginger 1 teaspoon (5 mL) five-spice powder 2 crushed garlic cloves 1 tablespoon (15 mL) brown sugar 1 tablespoon rice or white vinegar 12 whole chicken wings, each split in 2 2-3 tablespoons (25-50 mLJsesame seeds 2-3 green onions, finely chopped Directions: Combine the teriyaki sauce, ginger, five spice powder, garlic, brown sugar and vinegar in a bowl.Add the wings and toss to coat.Marinate, if time allows, 1 hour in the fridge.Preheat oven to 425 F (220 C).Arrange the wings in a single layer on non-stick or parchment-lined a sided baking sheet.Pour over marinade: sprinkle with sesame seeds.Roast 30-35 minutes or until cooked through.Place on a serving tray and spoon over pan juices.Sprinkle with chopped green onions and serve.—CanWestNews Service CANWEST NEWS SERVICT Tagine dreams CANWEST NEWS SERVICE ¦ A mm* By Judy Schultz In Morocco, Tunisia and Algeria, the word “tagine” means stew, and a special covered dish found all over North Africa has the same name.It looks like a hat, and is designed to sit over an open fire or directly on a bed of charcoal for long simmering.Pnina Staav, owner of Le Gnome at the West Edmonton Mall, says the conical lid acts like a convection oven, with the steam from the dish rising, then falling back into the food.Couscous and Other Good Food of Morocco, by Paula Wolfert, is a great reference cookbook for people who want to try tagine recipes, whether in the authentic dish or in a dutch oven, which also works.Tagines are often made with lamb or poultry.They may be slightly sweet, with honey in the sauce, and they’re served with a pile of couscous.In North Africa the lemons would be preserved in salt, but fresh lemon will work in this recipe.Here’s a tagine-style dish I make with either raisins or prunes, and dried apricots.I first ate this dish in an Indian household in Tunisia, which may account for the spices.It’s good served with warm flatbread, either nan or pita.Tagine of chicken WITH SWEET ONIONS Serves four 4 chicken breasts, skin on 2 teaspoons each (10 mL each) oil and butter 3 large white onions, sliced lengthwise 1/2 teaspoon (2 mL) each, ginger, cinnamon, thyme 1 teaspoon (5 mL) each, curry powder and mustard seed 1 tablespoon (15 mL) honey 2 cups (500 mL) chicken stock 1/4 cup (125 mL) golden raisins or chopped prunes 1/4 cup dried apricots, quartered 1/4 cup spicy olives, roughly halved 1 teaspoon capers 1/2 lemon, unpeeled, sliced paper thin 4 cups cooked couscous salt and pepper to taste Directions: In a Dutch oven or the bottom of a tagine, melt butter in oil.Quickly brown chicken breasts, skin side first.Remove chicken and reserve.Add onion slices and cook, stirring constantly.When soft and translucent, sprinkle with spices.Return chicken to pot, skin side up.Add chicken stock.Sprinkle with raisins, apricots, olives, capers and lemon slices.Cover the pot and put it in a 375 F (180 C) oven for 30 minutes.Uncover and continue baking another 15 minutes, until the sauce has reduced slightly.Remove chicken to a platter of couscous.Cover.Taste the sauce.Correct the seasoning with salt and pepper.Drizzle the sauce over couscous and chicken, and serve with flatbread.—CanWest News Service iTHf, RECORD TALK Phish could bring annual fest to Vermont April 30 - May 6.2004 page 3 Coventry airport could host giant event on the weekend of Aug.14 and 15 By Robin Smith Special to The Record Coventry, Vermont Phish, the Vermont group that Rolling Stone magazine called America’s greatest jam band, may be coming to Coventry, Vermont.The Burlington-based band has put dibs on the Newport State Airport in this tiny northern Vermont town, better known lately to Eastern Townshippers for its large landfill.If federal officials approve, Phish and up to 70,000 fans will gather Aug.14 and 15 at the airport.To put the impact in perspective, consider this: The festival would turn Coventry into the state’s largest city for one long, fun weekend.Ai l the excitement Phish has staged six weekend-long summer festivals in the U.S.over the past decade, most recently at Lor-ing Airforce Base in Limestone, Maine.Northern Vermont is appealing to the band.The founding band members attended the University of Vermont in Burlington and played their first real gig there in October, 1984.The Green Mountain State is home turf, and like Ben & Jerry’s ice cream, Phish has a “green” reputation to match its Vermont heritage.It’s so Vermont that Ben & Jerry’s created a new flavor, Phish Food, and uses some of the proceeds for lake conservation in Vermont.The music is original, compared sometimes to The Grateful Dead but really its own brand of creativity that is best savored live, fans say.“Phish is a cross .between East Coast rock-a-suey and rock donkey dunkel,” guitarist Trey Anastasio told National Public Radio.“We play authentic Jamaican roots reggae," said bass guitarist Mike Gordon recently.Joining them are Jon Fishman on drums and Page McConnell on keyboard.It’s been called a mix of bluegrass, Latin, rock, funk, classical, jazz, and calypso, with a little Broadway production thrown in.Fans, and they are many, can’t get enough of Phish live.The summer festival is the band’s gesture of thanks to fans, says organizer David Werlin, of Great Northeast Productions of Townsend, Massachusetts.It’s not like Woodstock 1999, with its mess and incidents of violence.These fans pick up after themselves.They drive across country to enter the gates at the fest, park and tent or camp, and stay the weekend to groove with fellow Phish fans.The town of Limestone, host tothree past festivals, would welcome them back.The band will play six concerts over the two-day fest, with fans streaming in beginning the Thursday before and leaving Sunday night and Monday.The decision about having the festival depends on approval from the U.S.Federal Aviation Administration, which oversees the small airport.An announcement on the official Phish Web site, phish.com, says “the process is going well and we hope to announce definitive details before the end of the month." Tickets are expected to be up to $150, including camping privileges on site.Tickets will go on sale online.courtesy phish If federal officials approve, Phish and up to 70,000 fans will gather Aug.14 and 15 at the airport in Coventry, Vermont.EMAC offers artistic retreats By Wendy Denman Record Correspondent Banking on the renewing power of intensive immersion in the arts, a new group in La Patrie, École Multi Arts des Cantons (EMAC), is designing weekend and week-long vacations where participants join a small group led by an expert in any one of a number of the creative arts.“These are not family vacations,” explains Sylvie Provencher, president of the group.“They are designed for people who want to give themselves a space, a complete renewal, to get away from everything and take care ot themselves through creation and arts.“It is absolutely fabulous what can happen v\ hin a small group that works and lives together fur a period of time.They inspire each other, they become 'ry close and bond.The experience can renew thr hole person.” Provencher, the child ot a musical family and an artist herself, first came across the oncept ' artistic vacations while in Italv 10 years ago.See Art, Page 7 onyer directed by May 6, 7 & 8 a ,Æ^ Alexander Galt „ auditorium ^