Album Reviews 24/07/18

Phish, Evolve (JEMP Records)

If you’ve ever read this column for comprehension, you know that I detest fedora-hat bands in general and jam bands in particular, but I’ve had a change of heart of late. This happened after I discovered that my favorite acid-jazz-fusion wingnuts Weather Report took in a lot of guys from Frank Zappa’s bands, which caused me to reassess my prejudgments about Zappa (most of which were based on listening experiences). No, I’m not saying the Mothers or Weather Report were jam bands, but they incorporated extended stretches of improvisation in their tunes, and since I’m looking to expand my listening sphere I figured I’d see what’s going on right now with this Vermont crew of Grateful Dead lampreys (no, I will never give the Dead another chance, no worries). In brief: This LP is, of course, about white-guy groove, pseudo-funk in desperate need of a jolt from cardiac paddles. “Hey Stranger,” for starters, is a politely bouncing, listenable-enough thing that had me going “OK, OK, I get it” 30 seconds into its uneventful five minutes (the drum sound is good, at least). “Everything’s Right” is 12-count-’em minutes of (I swear) the same tiresome ’70s-blaxploitation beat as “Hey Stranger,” and that’s where I gave up. There’s some decent noodling from guitarist Trey Anastasio, which I’m sure seems highly impressive to people who have no guitar player friends who insist on giving impromptu living room concerts to their unhappily captive audiences. B

IDRIS & Una Rams, “Go Deeper” (Defected Records)

Wow, I’ve been unplugged from the velvet-rope circuit for so long (no thanks to my local Manchvegas music scene — will we ever get a proper dance club in this town or what?) that I wasn’t aware that actor Idris Elba was a DJ of significant note. In fact, his music is, I’m told, dominating the scene, which is just another notch in the belt for the guy, who was voted People magazine’s Sexiest Man Alive in 2018 and starred in such movies as Pacific Rim and Prometheus. OK, granted, anyone, even the sexiest guy in the world, could futz with ProTools and make a dance beat, so what’s so special about this, his latest track? Well, it’s the authenticity, really. Maybe you’re already used to the tribal house of DJs like Oscar G and whatnot, a sound that kept me interested in covering the beachside club beat for a couple of years, but this is definitely a step beyond that. Rams, Elba’s accomplice here, is a Grammy-winner from Makwarela, South Africa, and he adds some thick vocalizing to a track that would have been a bit pedestrian without it. As is, it’s otherworldly and completely immersive. A+

PLAYLIST

A seriously abridged compendium of recent and future CD releases

• Like a relentless tsunami of cultural inertia, a fresh storm of music-albums will bum-rush our cockeyed zeitgeist on July 19, scrabbling and shrieking for attention from a citizenry that’s no longer paying any attention whatsoever to “what’s hot” in the milieu, since the only thing that’s generated any mainstream rock ’n’ roll headline activity for months has been people arguing on social media over whether or not Taylor Swift’s last album, Whatever-its-name-who-cares, is a good thing. The weighing-in continues unabated; the other week, Dave Grohl from Foo Fighters told insinuated during a concert that Taylor lip-synchs during her shows, according to assorted media.

Past all that, like I said, there are new albums to deal with this week, including one from mummified ’70s arena-rock band Deep Purple, which uses an actual church organ in their heavy metal tuneage for some reason, don’t ask me why. The title of this new album is =1, which is funny, because =1 has never been recognized as an official internet emoticon like 🙂 or =^). I can guarantee you it’s not, because I asked Google’s “artificial intelligence” if =1 is an emoticon and it told me to go jump in the lake. But whatever, let’s keep in mind that the fellas in Deep Purple are all in their 80s and thus probably all have Earthlink email addresses; let’s just proceed to listen to “Portable Door,” the band’s hot new single! Wow, drummer Ian Paice, bassist Roger Glover and singer Ian Gillan are still here! Ha ha, Gillan looks like Bill Murray does today, but belay all that, ya swabs, this isn’t a bad song at all if you ever liked Deep Purple, like, the main riff does have a pulse. I give it a =) emoticon reaction and want to remind you that Ritchie Blackmore hasn’t been in the band for decades now because he is literally one of the worst people ever born.

• Rapper Childish Gambino initially earned his fame for his tertiary role on the endlessly irritating TV show 30 Rock, do any of you people even remember when network television was relevant, do I really even have to talk about this dude? Fine, whatever, his new album, Bando Stone & The New World, is the soundtrack to an upcoming same-named film. It is the final Childish Gambino album, because Donald Glover (his real name) is as sick of the joke as everyone else and hence he’s retiring the moniker. I don’t know, the movie trailer seems fine, it’s an apocalyptic comedy that I’d watch, and his joke hip-hop songs aren’t any worse than recent serious ones.

• Los Campesinos! (remember 15 years ago when indie bands used dumb punctuation in their band names?) are back, with a new LP, All Hell. The single, “kms,” sounds like a drunk Aubrey Plaza singing with Pavement. Yes, it’s literally that awful.

• Finally we have Glass Animals, an English indie band whose 2020 boyband-chillout single “Heat Waves” went viral on TikTok. The guys’ new album I Love You So F***ing Much features the wistful “Creatures in Heaven,” which reads like an Imagine Dragons arena-ballad, not that I’m trying to discourage you.

Piña Colada

A shockingly large percentage of 20-year-olds are convinced that they make an extremely good piña colada. They aren’t precisely wrong; a 20-year-old’s piña colada tastes really good — to a 20-year old. Fill a blender with ice, pour it about a third of the way up with pineapple juice, half a can or so of pre-sweetened cream of coconut — the one with the parrot on it — and an unconscionable amount of rum.

Grind, whiz, slurp, and you’ve got something that will be a big hit with other 20-year-olds. It’s perfect for a dorm room, or a secret party in your buddy’s parent’s garage.

Many of us go through our adult life still convinced that we make a really good piña colada, until one day, after years of not having one, we confidently blend up a batch and are confronted with the fact that like many decisions we made in our youth this one has not aged well.

Most blender piña coladas are too sweet, too slushy, and taste a little like chemicals. So what if we gave the blender a break and made one much less sweet, and not so redolent of polysorbate 60?

A Grown-Up Piña Colada

  • 2 ounces dark rum – I like Gosling’s or Pusser’s
  • 3 ounces pineapple juice
  • 3 ounces coconut milk
  • ½ ounce honey syrup (see below)

Honey and pineapple have a natural affinity for each other. The muskiness of the honey tempers the fruitiness of pineapple juice. Unfortunately, if you drizzle honey onto the ice cubes in a cocktail shaker, it will seize up and won’t mix with other ingredients very well. Most bartenders get around this by using honey syrup. It’s like simple syrup, but made with honey, instead of sugar. The water is like a cocktail for the honey, loosening it up and making it more likely to mingle with its new friends.

Combine an equal amount of honey and water in a small saucepan, and bring to a boil over medium-high heat. Stir the mixture to make sure the honey is completely diluted in the water, then take it off the heat to cool. Honey is antimicrobial, so this syrup should last indefinitely in your refrigerator.

Fill a cocktail shaker with ice (make sure that it is large enough to hold eight and a half ounces of cocktail). Add all the ingredients, and shake thoroughly. This is one of those times when it’s OK to shake until you hear the ice breaking inside the shaker.

Pour the chilled drink into a Collins glass or a mason jar, then top it off with more ice, and stir it. Theoretically, you could use a mason jar to shake it, then just remove the lid and add a straw. I’m old enough that it seems like it might be fun to hand out unmixed piña colada at a party and have everyone shake theirs at the same time, possibly while listening to KC and the Sunshine Band’s unlamented classic “(Shake, Shake, Shake) Shake Your Booty.” At the very least it would humiliate and drive away any children present, giving the grownups a little breathing room.

We’ve already established that honey and pineapple juice complement each other. Coconut and pineapple are both from the same neighborhood; they go way back. With actual coconut milk, the finished drink is silky and rich, rather than overly sweet. It goes without saying that rum is everyone’s friend.

Twenty-year-old you would not be impressed. Which is sort of the point.

Featured Photo: Photo by John Fladd.

In the kitchen with Addie Leader-Zavos

Addie Leader-Zavos, Pastry Chef and co-owner of Eden’s Table Farm and Farm Store (240 Stark Highway North, Dunbarton, 774-1811, facebook.com/EdensTableFarm)

“I grew up in the middle of Washington, D.C. I loved to cook from a really young age. I got this book called Preserving the Seasons for my birthday when I was 9. It was fantastic, and the author was making things like apricots in lavender syrup, or brandied pears, and talking about walking out to the patio and picking fresh herbs. I was like, ‘That’s the life for me!’”

After exploring several different careers, Leader-Zavos went to culinary school at the Cordon Bleu in Boston and worked in fine dining restaurants that focused on seasonal menus. After being sidetracked by a back injury, she moved into pastry and opened a custom pastry and catering business specializing in dessert buffets and bespoke wedding cakes. After the Covid-19 lockdown, she and her husband, co-owner Michael Williams, bought Eden’s Table Farm in Dunbarton to focus on local and seasonal produce, locally produced farm products, and fresh baked goods.

What is your must-have kitchen item?

A digital scale. I love to bake, particularly now … there is no better way to ensure high-quality results than to be precise and consistent with measurements.

What would you have for your last meal?

Definitely my grandmother’s slow-cooked brisket with onions. My grandmother made brisket for every holiday and my mom makes it for holidays and every time she comes to visit. It’s just that instantly comforting meal that’s made even better by all the memories attached to it.

What is your favorite local eatery?

The Nepalese restaurant KS Kitchen in Manchester. The food is super-flavorful, well-crafted and perfectly seasoned, just absolutely delicious. Plus, I cannot turn down any form of dumpling and their momo is out of this world.

Name a celebrity you would like to see shopping at your farm store or eating something you’ve prepared.

Pastry chef and author Claudia Fleming. I really admire her style of baking and pastry-making; it’s very seasonal, uses lots of fresh local ingredients, and incorporates salty/savory notes.

What is your favorite thing you make or sell at the moment?

Our chocolate chunk cookie because it has such a great homey taste and texture, big chunks of dark chocolate and a nice kick of sea salt. We’re using regionally grown, freshly ground flours, chocolate from New Hampshire bean-to-bar chocolate maker Loon Chocolate, and an apple brandy from Flag Hill Distillery for top notes. It’s a classic that’s distinguished by the local ingredients we’re using and I hope we’ll be making it for years to come.

What is the biggest food trend you see in New Hampshire right now?

I’m really impressed with how New Hampshirites are coming together to improve opportunities for small farms and home-based food businesses right now. Last year HB 119 was passed, making it easier for small farms to have certain types of meat processed locally. Just a few days ago HB 1565 was passed, which makes it possible to sell pickles made in a home kitchen. Now the legislature is considering HB 1685, which would open up even more opportunities for small farms and food entrepreneurs. This trend of creating more opportunities for people who want to participate in the local food economy really benefits everyone who loves good food, so I hope we’ll see more of it.

What is your favorite thing to cook for yourself?

When I cook for the enjoyment of cooking, I take a dish and make it over and over again until I get it exactly the way I want it. But when I cook to feed myself I tend to keep it very simple — a fresh-picked cucumber sliced up and served with some homemade dip, a big bowl of roasted zucchini with a little soy sauce, or maybe a cheese omelet with fresh herbs and hot sauce. We have access to so many fresh, flavorful ingredients on the farm and through our farm store that I really don’t have to do much to create something very satisfying and enjoyable.

Featured Photo: Addie Leader-Zavos. Courtesy photo.

Friday’s outdoor lunch plans

Food Truck Friday brings eats to Arms Park in Manchester

Every Friday throughout the summer, there will be food trucks in Arms Park (10 Arms St., Manchester) between 11 a.m. and 2 p.m. They set up at the far western end of the parking lot adjacent to Cotton Restaurant and the University of New Hampshire’s Manchester campus, overlooking the Merrimack River. (Arms Park is the riverside park with the brightly painted stairs leading down to the river.)

Food Truck Friday is the brainchild of Stark Brewing Co.’s Peter Telge. Stark Brewing, based in Manchester, recently completed a mobile kitchen in a food truck. Telge said he was inspired by what happened at the Tideline Restaurant in Durham, which allowed a pair of food trucks to use its parking lot on weekends.

“They started with two trucks just on the weekends,” Telge said, “and now it’s up to six trucks, Monday through Friday. It’s become a destination.”

Telge saw the same potential near his restaurant, in Arms Park. It is not as well-known as many of Manchester’s other parks, but customers frequently asked him, “Has this always been here? Why don’t people know about it?” Telge partnered with City of Manchester Parks and Recreation department to bring the project together.

“Because we’re working with the City,” Telge said, “we’ve been able to save money on fees and permits.” It also made it easier to expedite the paperwork.

Tim Cunningham is in charge of social media for Food Truck Friday. Like everyone involved in the project, he is confident that it will become extremely successful, once enough people know about it.

“Pretty much we’re just blasting out [social media posts] every week,” he said. “Every week we’re trying to post about it, get people out there, because Fridays, especially in the summertime down there, are beautiful down by Arms Park. There’s so many people in the millyard that will think Friday would be a great day for them to maybe not bring a lunch that day and go down to the park and support some local food vendors”

John Worthen is one of those vendors. He is the owner and operator of Purple Snack Shack (text: 818-9796, facebook.com/purplesnackshack), a mobile snack shack that is indeed painted purple. He sells mostly pre-packaged food and drinks.

“I have pre-packaged everything,” Worthen said. “… novelty ice cream bars, soda, Gatorade, candy bars, potato chips, things like that.” He’s waiting for more customers to learn about Food Truck Friday. The main problem he sees is the lack of foot traffic.

“There’s not a lot of people walking here right now,” Worthen observed. “There’s a few that come by, you know, but it just doesn’t have the viewing. [The hot dog stand] up on Commercial Street — they set up up there, and they’ve got a whole ton of people. If it was busy here, it’d be great, but we’re not too busy yet.”

Joe Savitch is the owner of the Creative Kones food truck. This summer he is working with his daughter Isla. “I’m the Kid,” she said.

“Of Joe,” she clarified.

Creative Kones specializes in food in cones, but not just ice cream.

“We center around all kinds of things in cones,” Savitch said, “from snow cones to waffle cones where we put fun things like chicken and waffles. We have taco cones, which we did this year at the taco tour, and we also do a handheld Japanese-style crepe cone. We leverage creativity as much as we leverage the cones to have some fun with our food.”

“Hopefully all the businesses here, with the hotel and the mill buildings and stuff, word will get out that there’s something new for lunch.”

Food Truck Friday
Arms Park, Manchester
See the Stark Brewing Co. Facebook page for updates on Fridays about who is attending that week’s events.

The Weekly Dish 24/07/18

News from the local food scene

• Cocktail recipes: James Beard Award-winning drink writer J.M. Hirsch will return to Gibson’s Bookstore (45 S. Main St., Concord, 224-0562, gibsonsbookstore.com) Thursday, July 18, at 6:30 p.m. with his new book of drink recipes, Freezer Door Cocktails: 75 Cocktails That Are Ready When You Are. He will discuss readymade cocktails for whenever you want them: batch drinks made directly in the liquor bottle and stored on your freezer door. Copies of his book will be available for purchase and signing. The Bookstore will accept online orders and signing requests on its website.

• Beer and music: The Biergarten at Anheuser-Busch (221 DW Highway, Merrimack, 595-1202, budweisertours.com/mmk) will host a Brews & Blues event Saturday, July 20, from noon to 7 p.m. Bring a blanket or lawn chair and enjoy a day of summer sun, live blues music, and tasty brews. Tickets are $25 for adults, $15 for those under 21, free for kids under 12. Food will be available for purchase from Bentley’s Famous BBQ.

• Lavender season: There are still a few days left to pick lavender at Pumpkin Blossom Farm (393 Pumpkin Hill Road, Warner, 456-2443, pumpkinblossomfarm.com). The lavender fields are open for picking until Sunday, July 21, 10 a.m. to 6 p.m., rain or shine. Lavender grows in direct sunshine, so comfortable shoes, sunscreen and a hat or umbrella are recommended.

A Midsummer Night’s Dream dances to life

Shakespeare outdoors for six shows

By Zachary Lewis
zlewis@hippopress.com

Ballet Misha and Theatre Kapow were excited when the Dana Center at Saint Anselm had the idea to present A Midsummer Night’s Dream and have it produced by these two innovative artistic organizations. They will perform together for six outside performances starting on Thursday, July 18.

Saint Anselm is no stranger to outdoor Shakespeare performances, notably hosting a recitation of the Bard’s sonnets each year on his birthday.

“I’d always admired other larger cities doing [outdoor shows] … I thought why can’t we do this here up here on the hilltop at Saint A’s,” said Joseph Deleault, Director of the Dana Center. “We present it in front of the beautiful Alumni Hall, which is at the center of campus, which is illuminated … it’s family-friendly and it’s really a great evening for everyone.”

Theatre Kapow has performed Shakespeare on the Green at Saint Anselm in the past, and Ballet Misha has performed the Nutcracker here. The Dana Center decided to partner with Ballet Misha “because they do such great work,” Deleault said.

The production features six actors from Theatre Kapow and 15 dancers from Ballet Misha. Cecilia Lomanno, a Ballet Misha company member, will serve as the seventh actor, performing the role of Puck.

“All of the actors and dancers are female-presenting, women and non-binary people, which is another thing that I think is really cool about our production,” said Emma Cahoon, director of the production.

Minimalism is a driving force of the production. “The costumes are very simple and the lighting is very simple,” Cahoon said. The music will come from the Mendelssohn score of the play.

Cahoon is a big fan of the classics.

“I really love working with plays that people have their own preconceived notions or associations with, and I think Midsummer is one of the greatest examples of that,” Cahoon said. “I think it’s really exciting to take pieces like that and enliven them in a way that people might not have encountered in the text before.”

Cahoon’s dance background has aided her in her professional directorial debut; she graduated in May with a BFA in Theatre Arts from Boston University.

“I find ways to communicate with [the performers] in a language that they already know, the dance language, and that happens to come really easily to me because I grew up as a dancer myself,” Cahoon said. “I was a tap dancer for quite a while and I also dabbled in ballet and jazz and modern.”

Those experiences lend perfectly to collaboration with New Hampshire’s premier ballet company. Amy Fortier, Director of Ballet Misha and its affiliate school Dimensions in Dance, is excited for the Midsummer Night’s performances.

“It’s really fun for me to get to work on a project like this because normally we just do ballet, right, or we just do dance and the dancers don’t ever have to speak,” Fortier said. The speaking roles are of the fairies in Queen Titania’s court.

“My professional dancers are playing the roles of … Peace Blossom, Mustard Seed, Cobweb, and Moss,” Fortier said. “They don’t have tons of lines but they do have lines, and it’s been fun having to work with them on that process because they’re definitely not used to having to speak.”

Ballet Misha does a full-length ballet version of A Midsummer Night’s Dream that Fortier first choreographed in 2010. For this version, she said, “They have edited out some of the text to condense it down to an hour-and-a-half-long production that they do straight through without an intermission.”

Aside from the speaking roles, the dancers are essentially an emotable and breathable set.

“The dancers are almost like a moving set because it’s a minimalist production and the dancers fill in the space on stage where maybe, normally, the set of a forest or the set of Athens would be,” Fortier said. “I am bringing in dancers to represent the fairies … I have dancers representing the woods that they go through and then I have dancers who are representing the transition back to the city of Athens and they do different types of dance movement to kind of convey the different moods of … Athens versus the forest.” How does a human mimic a tree? “The girls who are dancing as part of the forest have a really soft, languid movement. They’re moving very slowly to represent the forest behind the actors. The dancers representing the transition back into Athens, it’s more of a courtly dance. They’re wearing these white Grecian dresses. I’ve tried to keep it kind of statuesque.”

Everything that isn’t acting or music will be the dancers. “The dancers are the ambiance or the ambient noise in the background of the actors delivering their lines,” she said.

“It’s really exciting for us because we’ve only ever done it as a movement-based telling of the story…. It’s always really exciting for dancers to get to perform outside. There’s something really freeing about it. ” Fortier said.

A second production may be added to the roster for next year, “but we haven’t gotten to that point yet,” Deleault said.

Whether it’s the heartbeat-like iambic pentameter that draws attendees to the production, the beautiful swirls of movement of the dancers like a William Blake painting of the play come to life, or just the excuse to sit outside with the evening summer sky for a few hours, Shakespeare has been providing an escape for hundreds of years, and today is no different.

Shakespeare on the Green: A Midsummer Night’s Dream
Presented by the Dana Center, produced by Ballet Misha and Theatre Kapow
Where: Saint Anselm College, 100 Saint Anselm Drive, Manchester
When: Thursday, July 18, Friday, July 19, Saturday, July 20, Thursday, July 25, Friday, July 26, and Saturday, July 27, at 7:30 p.m.
Tickets: $25, free for kids 12; tickets.anselm.edu
Bring your own food, drinks, blankets, etc.

Featured image: Courtesy photo.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!