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Monday, January 28, 2013

Tribute to Marvin Hamlisch

Marvin Hamlisch was a Pittsburgh treasure.  This talented musician and composer was a regular with the Pittsburgh Symphony Orchestra.  Tomorrow night, there will be a once in a lifetime tribute concert at Heinz Hall remembering his work and life.

Anyone close to Marvin Hamlisch knew that food finds were high on the late composer's list of "musts" -- must try, must share.

Talking of Hamlisch and food, a vivid memory came to Brian D'Arcy James, who originated leads in the Broadway musicals "Shrek," "Next to Normal" and 2002's "Sweet Smell of Success," scored by the late composer and Pittsburgh Symphony Orchestra Pops conductor.

"It was perfect timing, everyone was getting tired at the end of the day," recalls Mr. James, among the artists in the PSO program "One Singular Sensation: A Tribute to Marvin Hamlisch." "Marvin comes in with his New York Yankees Starter jacket on and says, 'Sorry, sorry, I have to interrupt. Rehearsal is over. I have THE BEST ICE CREAM IN THE WHOLE WIDE WORLD for everybody.' And he proceeds to get 20 boxes of this ice cream that he flew in from Cleveland to share with the whole company. It was unforgettable. That to me was a little glimpse into him."

Long after "Success" closed, Mr. James would get the call to provide concert vocals and bring his family along on dining experiences with Hamlisch and his wife, Terre.

'One Singular Sensation: A Tribute to Marvin Hamlisch'
  • Where:Heinz Hall, Downtown.
  • When:7:30 p.m. Tuesday.
  • Featuring:The Pittsburgh Symphony Orchestra with Idina Menzel, Lucie Arnaz, Robert Klein, Brian D'Arcy James, Maria Friedman.
  • Tickets:$35-$200; pso.culturaldistrict.org or 412-392-4900.

Another of Hamlisch's favorite collaborators, British musical star Maria Friedman, was introduced to him as a voice on the car radio. He pulled over to put a name to the voice, then tracked her down and called to invite her to sing at a concert. 

"Everyone knows Marvin did everything himself. I picked up the phone, and I thought it was a joke." The vocalist and composer became fast friends.

"We bonded with our sense of humor. He was a very funny, naughty man. So irreverent, so smart," she says with a laugh. "And we both loved food. He would order all of the desserts on the menu and want to know, 'Which do you like?' 

 Once he announced that he had found the best soup in the world, and we had to hike to this tiny place and I had to say to him, this is not even good soup!" She laughs again. "We would track around while we were doing concerts, and it was always great meals, great chats."

Hamlisch, a winner of the big five entertainment awards -- Pulitzer, Oscar, Grammy, Emmy and Tony -- died suddenly on Aug. 6 at age 68, leaving a void at the head of the Pittsburgh Pops and in the lives of family, friends and fans.

Mr. James and Ms. Friedman will honor the composer's memory in the PSO tribute at Heinz Hall Tuesday. Others on the bill include Tony winner Idina Menzel; Lucie Arnaz and Robert Klein, who starred in Hamlisch's "They're Playing Our Song" on Broadway; the All-Star College Chorus, under the direction of Robert Page; and conductor J. Ernest Green.

Tributes have abounded since that sad day; Mr. James and Ms. Friedman were part of a New Year's Eve concert with host Audra McDonald and the New York Philharmonic that has aired on PBS. He sang his big number from "Sweet Smell of Success" that night and at another star-studded tribute at the Juilliard School of Music.

Barbra Streisand, Aretha Franklin, Liza Minnelli and other big name artists also performed at Juilliard, where when he was 7, Hamlisch became the youngest student ever admitted.

"It was incredible, not just because of the lineup of people, but because it was incredibly sad. What an extraordinary legacy he leaves behind! To hear this music in that context was very uplifting in a way but very difficult to do," Mr. James says.

He was helped by words of wisdom from Mike Nichols, who directed the program.

"We had a brief chat about [the song] 'At the Fountain,' and he very clearly made me realize that this song now is about how this man, Marvin Hamlisch, who gave me the opportunity to succeed and move forward in my career. The song is about this guy who is given the keys to the kingdom by [the character] J.J. Hunsecker. But when I sing the song now, it will always and forever be a tribute to Marvin having given me the most extraordinary gift of music. That for me makes it an electric experience. There's a whole new level to that song that never existed before."

Ms. Friedman is known as an interpreter of Stephen Sondheim's works and as a winner of three Olivier Awards (the British Tony). She played Marian in "The Woman in White" in London and on Broadway, and on screen, she has been seen as the Narrator in the film version of "Joseph and the Amazing Technicolor Dreamcoat" and in her native England, on the TV show "Casualty."
In Pittsburgh, she will sing "Nothing" from "A Chorus Line" and a new song from "The Nutty Professor," a musical still in progress when the composer died.

One had to be on her toes when working on stage with Hamlisch, who was known for changing things up when he was conducting or accompanying vocalists on the piano.

Ms. Friedman fondly recalled the first time she worked with him, in an Avery Fisher Hall program that included Liza Minnelli and Joel Grey. "I trotted on stage with him, and he seemed to have lost his glasses in the piano. There was this epic silence. He just said, 'Woops, I lost my glasses,' hunted inside the piano. Then we started. I'm not sure he ever found them, and I'm not sure what he was playing. I thought, 'Wow, this is surreal.' "

This is the first time in Pittsburgh for Ms. Friedman and the second for Mr. James, who was on the Benedum Center stage for Pittsburgh CLO's 1993 production of "Fame." You also may know him from his role as the husband of Debra Messing's cheating lyricist in the first season of "Smash." The actor has a cameo in the first episode of season 2, but that's it -- for now. "I hope I get to say something more about my character," he says.

Two weeks ago, he was in a recording studio to create a recording of "Giant," a new musical based on the 1952 Edna Ferber novel. He'll take time from preparing for his first New York City Town Hall concert in May for the Pittsburgh Symphony Orchestra's tribute to its Pops leader.

Collaborating on stage with Hamlisch was always "wildly exciting," notes Mr. James, who often spoke of his friend in the present tense, then caught himself.

"He was very funny and very whimsical and very carefree in terms of how he treated life and people so respectfully, but when it came to music it was serious business, because he knew so thoroughly and so completely what he wanted. From my personal point of view, if you get even close to achieving what you think he wants, it's really something special," he says. "You know it's damn good."

Read more at the Post Gazette.

Tuesday, January 22, 2013

Noodlehead a Great Night Out For Families

Noodlehead is a great restaurant with an eclectic feel.  They serve food from Thailand, and all the dinners are under nine dollars.  There is a very specific menu that gives you a variety of tastes to choose from.  This great restaurant is something for everyone to try, and it will not break your budget for a night out with the family.

Nearly a decade ago, the opening of Typhoon on Shadyside's South Highland restaurant row seemed to signal a sea change in local Asian dining. It elevated Thai food from "ethnic" category to stylish cuisine, served with refinement in an artistic, upscale setting. In Typhoon's wake, other restaurants now provide a similarly splurge-worthy experience of Thai dining, while a new, far more humble but still delectable, trend has taken hold in the once-elegant space Typhoon occupied: noodles.

To say that Noodlehead isn't elegant is not to suggest that it isn't fashionable. But the recycled wood-plank walls, old-fashioned filament light bulbs, picnic-style utensil caddies and eclectic seating (from industrial stools to plastic-fantastic mod chairs) evoke a feeling more than a specific place or culinary tradition: simplicity, authenticity, rusticity, noodles.

Such rough-hewn chic does not necessarily come cheap, but by taking cash only, not accepting reservations, being BYOB and not even having a phone, Noodlehead is able to offer an elemental approach to the delightful street food of Thailand in which nothing is over $9.

Noodlehead's tightly curated menu is another part of this equation. It has four short sections: a pair of noodle soups at $6 apiece; five no-substitution noodle dishes for $9; three more with your choice of shrimp, chicken or tofu, also for $9; and five finger-food "snacks," each at about $6. You can try the entire menu for $104 — and, with the help of some holiday guests, we nearly did.

As their title suggests, the snacks are small plates, and good for sharing. Thai fried chicken came as a mound of moist, sliced cutlet, coated in a light, ultra-crisp crust that was delightful on its own and better with a generous dollop of sweet garlic-chili sauce. Pork belly steamed buns were actually less labor-intensive rounds of fluffy dough folded over several chunks of succulent pork belly in a smoky-sweet, barbecue-esque sauce, while paper-thin slices of house-pickled Asian cucumber added brine and tang.

An order of pig wings inevitably led to jokes about when pigs will fly. But these morsels of pork shank were worth the groaners. Butchered to resemble drumsticks, they were spicy and intensely flavored; unlike chicken wings, pork has more than enough robust flavor of its own even beneath minced herbs, spices and chilies. Perhaps disadvantaged by following the pig wings, garlic nam pla chicken wings were plump and crisp, but not especially flavorful.

After all these delights, it was noodle time. The 10 noodle preparations on offer included fully six different types of noodles, a testament to Noodlehead's commitment to its craft. Thin rice noodles were tender in both Sukothai and Love Boat soups; the former punched up the flavor quotient with sliced pork loin, slivered green beans, peanuts and hard-boiled egg in a spicy lime broth, while the latter relied on the rich savor of simmered beef and pork cracklings. 


For more information see City Paper.

Tuesday, January 15, 2013

Vallozzi's Pittsburgh

Veal chop Parmigiana for two: breaded, bone-in chop, served with mafalda tossed with tomato sauceVallozzi's is a well known Italian Restaurant in Greensburg, PA. It now has a second location in Pittsburgh on 5th Avenue. This restaurant has a great selection of Italian food that has made it a local favorite in Greensburg. Check out all the great offerings this Pittsburgh location will offer its customers below.
While corporate chain restaurants tend to ring city centers by establishing links in suburban shopping centers, local restaurants branch out in more idiosyncratic patterns. An establishment that has become popular in one neighborhood will often seek to shorten waits for tables by opening a second location nearby. Sometimes, success in the city leads proprietors to test suburban waters, leading to broader choices all around.

Vallozzi's, a venerable Italian restaurant from Greensburg, recently reversed this trajectory when it opened a new branch amid the bright lights of recently revitalized lower Fifth Avenue, Downtown. Vallozzi's Pittsburgh is a thoughtful blend of contemporary and traditional Italian imagery and flavors. Coming in off the bustling sidewalk, visitors pass through a sort of indoor birch forest of a lobby, where white-painted branches stand in for live plants, to take their seats in dining rooms walled in faux-aged frescoes. This progression allowed us to put the familiar sights and sounds of Downtown behind us and focus on the sensory experience of Italy that Vallozzi's works hard to create.

Our first glance at the menu suggested that tradition would dominate, but a closer look revealed how even classic dishes like bacon-wrapped scallops had been updated, in this case with prosciutto for bacon, truffled beans for a bed, and a kohlrabi and apple salad. Meanwhile, bucatini carbonara, a dish that's been estranged from its Italian roots by American popularity, was reconceived. While the Italian-American style chokes the noodles in puddles of heavy cream, Italians rely on raw egg, beaten and tempered by the hot noodles. Vallozzi's gave a nod to this latter method by topping the pasta with a soft-fried egg, allowing the assertive flavors of black pepper and garlic to enliven the cream that clung to the al dente bucatini.

A Vallozzi's Greensburg classic that has made the move to Downtown was turtle bisque. The smooth soup, studded with just enough tender shreds of terrapin, was deep brown, indescribably rich and savory, and thick without being heavy.

Vallozzi's fresh mozzarella bar deserves to become a classic in its own time. In the storefront lounge, you can sit before an array of cheeses — not unlike sitting at a sushi bar. We sampled gorgonzola dolce, served with wafer-thin slices of seckel pear and chopped walnuts, and smoked buffalo mozzarella, with roasted fig and spiced pecans. The former delivered rich, intensely flavored cheese with perfect accompaniments, while the latter combined ingredients that don't always work (at least not for us) into a wholly harmonious array. We especially enjoyed how subtly the smoke infused the cheese, lending it just enough body to hold its own with the bold fig and pecans.

Pizza is de rigueur at even upscale Italian restaurants, where it tends away from pizzeria-style and toward wood-fired flatbread. But Vallozzi's offered something unexpected even in this ubiquitous realm. Its roughly square pizzas were built on crusts layered like pastry and walled up at the edges, as if formed in a shallow skillet. The crust texture was more like a cracker than chewy, Neapolitan dough, reminding us of pissaladiere from southern France. The distinctive crust worked well with a summery yet hearty topping of pesto, chicken, sweet peppers and artichoke hearts.

Veal saltimbocca, on a bed of mashed potatoes and a blanket of wilted spinach, was mostly traditional, but an unusual sage demi-glace was its defining characteristic, enhancing the cheese-filled veal and providing ample flavor to the potatoes. One quibble was that the veal was cut on the thick side, which resulted in slight toughness as well as imperfect proportion with the filling. The flavor was good enough that we didn't really mind, but it was a surprising misstep from the kitchen.

The dish that in many ways embodied our meal didn't sound Italian at all: buttermilk fried chicken. Fried chicken has had a bit of a revival of late, with superstar chefs competing against your grandmother's recipe, with mixed results. Vallozzi's took fried chicken as a starting point for a dish that managed to embody the Mediterranean and the American South at the same time, with chestnut gnocchi standing in for dumplings, prosciutto di Parma for Virginia ham and braised kale in lieu, perhaps, of escarole. All these ingredients were united under a flag of asiago-and-sage gravy, which tied the whole thing together in a satisfying dish that was somehow classically simple and utterly sophisticated.

By anchoring the menu with time-tested recipes, Vallozzi's is free to explore contemporary Italian cuisine. Ultimately, its fluency with both styles makes for a superlative — if expensive, even by Downtown standards — dining experience. 
For more information see the Pittsburgh City Paper.

Monday, January 7, 2013

21 and Over at the Carnegie Science Center

Did you ever want to run around the Carnegie Science Center like a kid, but without having little kids push you out of the way for the Earthquake Ride?  Now Carnegie Science Center is letting everyone be a kid with their 21 and over nights.  Come enjoy the robots, space exhibits, and even the miniature railroad while enjoying a cash bar and food.

  
All those who have ever wanted to enjoy Carnegie Science Center without having to elbow 8-year-olds out of the way for a chance to compete against the Air Hockeybot or peer at the baby seahorses, will not want to miss 21+ Night at Carnegie Science Center.

For just $10 (in advance, $15 at the door), adults ages 21 and up will have access to all four floors of exhibits, including SpacePlace, SeaScape, the Miniature Railroad and Village®, roboworld, the Earthquake CafĂ©, the weather station, a planetarium show, and scientific demos. There will be a cash bar, and snacks will be available for purchase.

Get $15 in free slot play at Rivers Casino - just a short walk away!

For more information see the Carnegie Science Center.