Blog

  • Lawyers, Athletes, and Poets

    LECTURE
    The Kids Are All Right

    1007Corn-Revere.jpgBack in April, the Federal Communications Commission (FCC) issued a report on the possibility of regulating television violence that might be seen by children. Though they were unable to define what constitutes violence, they did suggest that it can be regulated constitutionally. Now, as we await the FCC’s next steps, the Silha Center for the Study of Media Ethics and Law invites attorney Robert Corn-Revere to examine the conflict between our First Amendment rights and government control of the media. “The Kids Are All Right: Violent Media, Free Expression, and the Drive to Regulate” offers an opportunity to exploit Corn-Revere’s vast well of knowledge on this issue. Currently a partner at the law firm of Davis Wright Tremaine in Washington, D.C., he has served as counsel in litigation and regulatory proceedings involving the Communications Decency Act, the Child Online Protection Act, FCC Indecency Rules, Internet content filtering in public libraries, and public broadcasting and cable television regulations. The presentation will include a Q&A session, and light refreshments will be served.

    7 p.m., Cowles Auditorium, Hubert H. Humphrey Institute of Public Affairs, University of Minnesota, 301 19th Ave. S., Minneapolis; 612 625 3421; free.

    BOOKS & AUTHORS
    Black & Blue

    1007blackandblue.jpgThe NFL’s “Black and Blue” division — composed of the Chicago Bears, the Detroit Lions, the Green Bay Packers, and the Minnesota Vikings — has been playing a good-old-boy ass-kicking game for the past four decades. You know the kind of game I’m talking about. It’s the kind of football that Tom Cruise was trying to get Cuba Gooding to play in Jerry McGuire — the kind that knocks you out dead on the field, the black-and-blue kind. In honor of the division’s 40th anniversary, sportswriter Bob Berghaus takes us back to its glory days with team histories and game accounts dating all the way back to its 1967 inception. Black and Blue: A Smashmouth History of the NFL’S Roughest Division contains original interviews with coaches, players, and sportscasters, along with with stories and photos of some of the goriest games. If you like your gridline violence, you’ll appreciate this opportunity to meet a like-minded authority.

    7:30 p.m., Magers & Quinn Booksellers, 3038 Hennepin Ave. S., Minneapolis; 612-822-4611.

    MUSIC
    Paolo Nutini

    1007Paulo.jpgWhile Amy Winehouse was too tired, stressed, or drugged up to make her previously scheduled State Theater performance here this week, at least her opening act is pulling through. This is no ordinary opening act, folks. At only 19 years of age, Paolo Nutini already has a number five single on the UK charts, a number three album on the UK charts, and a Golden St. Christopher medal from the city of Barga, Italy — the highest honor the city offers. See him now, and see him first, for I am certain we will be speaking of him for many years to come. Hailing from Scotland, with Italian roots tossed in, Nutini writes his own music, tells a great story, and sings it so beautifully and passionately that you wouldn’t even care if he didn’t.

    7:30 p.m., Fitzgerald Theater, 10 E. Exchange St., St. Paul; 651-290-1200; $29.50.

    Olu Dara

    1007ODA.jpgOn the more seasoned side of the musical spectrum, Olu Dara serves up “an eclectic mix of blues, jazz, and storytelling, with tinges of funk, African popular music, and reggae.” While he has been making music for more than three decades, during which time he has won numerous awards — including a 1999 Audelco Lifetime Achievement Award for his theater work — and while he has been oft compared to the legendary Louis Armstrong, you might not even know his name. For many years, Dara took a back seat to big names like Art Blakey, David Murray, and Henry Threadgill. Just under a decade ago, he finally stepped forward with his record debut, proving himself as a worthy leader, as well. You won’t want to miss this trumpet virtuoso.

    7 & 9 p.m., Dakota Jazz Club & Restaurant, 1010 Nicollet, Minneapolis; 612-332-1010; $35 & $22.

    THEATER & PERFORMANCE
    Let Go, and Embrace the Ones You Love

    1007MuBahala.jpgTired of passing up plays with costly tickets? Tonight, Mu Performing Arts offers a pay-what-you-can production of Bahala Na (let it go), directed by Jennifer Weir. As is standard Mixed Blood fare, the performance highlights socio-political issues of race, gender, age, and sexuality. Written by Chinese American playwright Clarence Coo, Bahala Na centers on a Chinese woman’s relationship with her gay grandson, taking us from 1920s China to the Philippines to America in the 1990s.

    8 p.m., Mixed Blood Theatre, 1501 S. 4th St., Minneapolis; 612-338-6131; today only, pay-what-you-can.

  • Across the Universe: All you need is plot

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    Occasionally, I’ll give my creative writing students an exercise that goes something like this: take a candelabra, a piece of fishing wire, a map, a casual lie that can’t be taken back, and come up with a story. It must contain all of these elements, but beyond that the world of fiction is open to you. Now, just let yourself write. . . .

    The 3 people (Dick Clement, Ian La Frenais, and Julie Taymor) who worked on the screenplay for Across the Universe seemed to be operating on a similar paradigm. Take all the Beatles songs you can think of, match them up with random historical events from the 60’s and 70’s, and create a story based on the characters and situations therein. Ready, set, go!

    The result is a herky-jerky peace-love-and-war narrative that plays like Forrest Gump (another weak, insipid film, in my opinion) on acid. As in Gump, there’s a slender, blonde heroine with woeful eyes, a rather dense love interest, a best friend who goes to war and comes back changed. A stoic mother, a mysterious father figure, the list goes on and on. . . .All this film is missing is the footage of John Kennedy, a character with AIDS, and Buffalo Springfield’s “For What It’s Worth,” which is a sad omission indeed.

    Across the Universe follows — and I use that term loosely — the life of the bastard Liverpudlian Jude in his quest to find his American father. He meets up with Max (who does, in fact, wield a hammer, though it’s not silver), Sadie (sexy as all get-out), and Lucy, that doe-eyed heroine who does, by the end of the film, actually appear from out of the sky. The whole lot lives together in a walk-up in Hell’s Kitchen, hopping from one bed to another, experiencing the turbulent 60’s, visiting smoky bars and relying for spiritual sustenance on rock-and-roll. They ride a psychedelic bus and debate the war and hurt one another on the road to finding true love. Sound familiar?

    It is. And it’s probably not a bad story, even if it has been told 3,000 times. But what’s missing in this film is good old-fashioned plotting: rather than allowing events to lead from one to the next — giving the impression of an organic and inevitable outcome — everything in this film is gerrymandered to fit the music. The screenplay reeks of writers who wandered around thinking, “Oooohhh, the race riots in Detroit, I can link those to Let It Be.” and “Strawberry Fields. . . .whoa that’s deep.” Those song lyrics that don’t lend themselves to an easy narrative device, such as the strawberries, simply get wedged in: Jude, the artist, staring at a bowl of fruit; Jude going into a frenzy and pinning strawberries to the wall; Jude struck by inspiration as he watches the strawberry juice bleed. Uh, yeah.

    There are some incredibly watchable scenes in this movie. You’d have to have a heart — and ears — of stone not to be overjoyed when Joe Cocker appears on screen, dressed as a beggar, a prophet, and a pimp, to belt out Come Together. But in the gestalt, this is a well-intentioned mess of a movie that uses a flimsy narrative device rather than simply telling a story. As a teacher, I’d give this effort a C+. And that’s if it was executed by my sophomore students at Macalester.

    My advice? For the best, most startling wartime tales, check out Tim O’Brien‘s The Things They Carried. For a heartbreaking and beautiful tribute to the Beatles, read the Modern Love written by novelist Ann Hood on the event of her daughter’s death. And if you want to see a couple landmark films about re-entry after Nam, watch Coming Home and The Big Lebowski. In that order.

    Across the Universe is showing on two screens at the Edina Cinema.

  • Gold Chain Guidos

    After noticing my previous post, someone asked me how a Guido could afford an M3. Well there is a difference between common Guidos (also known as Larrys) and Gold Chain Guidos. Guidos work in the chain store, Gold Chain Guidos own multiple chain stores (likely through some Ponzi scheme.)

    2008HummerH3AlphaBadge_01.jpg
    An automotive badge frequently accessorized with a gold chain

    While Gold Chain Guidos are fond of BMWs, the Hummer H2 or H3 Alpha is their favorite ride. If you would like to know more about this species, simply take a little field trip to Bellanote’ in Minneapolis on Thursday night.

  • Bye Bye Big Buck

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    To know thyself. . . .no less a mind than Socrates said it’s important. And I agree.

    For example, I’m a food writer but I am not Ruth Reichl or Calvin Trillin. Culinary trends don’t rise and fall with my whims. And I’ve come to terms with this. OK, I’m working on coming to terms with it. But in any case, at least 90 percent of the time, I’m pretty clear about who I am.

    Many restaurateurs struggle, however. Little Midwestern bistro chefs suddenly start thinking they’re on par with Lupa and take to offering scrambled eggs with foie gras toast at $24 a plate. Successful coffeeshop owners decide to open three-tier dance clubs, or franchise their “original” concept in 37 little towns. In other words, they forget who they are. And the results are rarely good.

    Take Big Buck. It was opened in Minnetonka a couple years ago by Jennifer Jackson and Eliot King — the couple who brought you Prima, on 53rd and Lyndale in Minneapolis, and Three Fish on the perimeter of Lake Calhoun. Big Buck was supposed to be their “destination” spot: they were serving wild game — elk and boar — along with steamed mussels and something they called “roasted duck cigars.” But within months, the critics shouted en masse: great hamburgers and grilled salmon; forget about the rest. It never caught on.

    So recently, Jackson and Eliot did a very smart thing. They closed Big Buck — quietly — and replaced it with Prima-Minnetonka, a larger, full-bar rendition of the little Italian eatery, serving panninis, pastas, and a tasty little Caesar salad, along with wines in the $5-8 a glass range.

    I want to be clear: these people are very, very good at putting together a nice, neighborhood meeting place. A restaurant where you can feel comfortable and well taken care of and get out for under $25 a head. Prima is a lovely little 55-seat bistro; and Three Fish is one of the most reasonably-priced nice seafood places around. But Jackson and King simply don’t have the drawing power of a Tim McKee or a Stewart Woodman or an Alex Roberts — all chef-owners whose reputations will cause people in St. Cloud or Red Wing to get into their cars and drive into town.

    Score one for self-awareness. And as it turns out, the move probably was good for the Jackson/King duo financially, as well as in a personal growth sort of way. Their press release [curiously] reports that since the change to Prima, female diners are flocking to the Minnetonka location. And wine sales are way, way up.

    I grew up in Minnetonka, actually. I’ve been acquainted with the housewifely lunching crowd in that area for more than 30 years. And no one understands better than I the way the wine flows over servings of butternut squash pasta with pine nuts and caramelized pears.

    So I may not be Calvin Trillin — yet — but I know myself well enough that I’m aware running to Cub and Tonkadale Nursery, then ducking in for Happy Hour at Prima every afternoon, is not for me.

  • Hassell traded to Dallas for Buckner

    First of all, a hat tip to PiPress columnist Charlie Walters, who wrote the other day that Trenton was going to the Mavs, a rumor that, citing Shooter’s “spotty” reputation on such tidbits, I belittled.

    Second, I don’t like the deal. Greg Buckner is about two inches shorter and three years older than Hassell, which, given that both are defensive specialists, is not a good sign. Buckner has a little more range on his jumper but is less accurate overall as a shooter. Probably most significantly, Buckner is nearly $2 million cheaper over the next three seasons, and I suppose if the Wolves are going with youth anyway, the vets on the bench can be discounted.

    [Update: A smart reader just informed me that because Buckner’s third year is a team option and thus not guaranteed, Wolves could save up to $5.79 million in this deal.]

    That said, Buckner was a quality defender in Denver who actually shot a little better (especially from the three point line) and defended a little worse than expected in Dallas. Along with money, I suspect this has its roots in the spat that occurred last spring, when Coach Wittman benched Hassell for a period of time and the relationship between the two was obviously strained.

    Another thing: Buckner is not going to be able to get his stuff together and travel to Turkey at the drop of a hat. Thus he will be behind the curve when he does arrive for training camp.

    To sum up, from the Wolves standpoint, losing Hassell saves some [make that potentially quite a bit of] money and loses a locker room leader from the bad old days at a time when they are trying to wipe the slate clean.

    From my standpoint, Trenton Hassell was always a class act, a guy who would honestly answer questions with general good humor and became a crucial glue guy in the starting lineup almost from the moment he joined the team during the franchise’s best-ever season in 2003-04. Two years ago when he was asked to look for his shot more often, he posted a career best 9.2 ppg, but always said that defense was his priority and his meal ticket. I saw him less than nine hours ago, sought him out as I was leaving the Wolves’ media day, gave him a sympathetic kind-of “keep your chin up” sentence or two because we both knew he was on the outs with current braintrust. Then I wished him luck. And he got it, headed to a team that figures to go deep into the playoffs. Trenton Hassell will help grease that momentum.

  • Chew on This

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    Darn! Shiraz Fireroasted Cuisine offers a terrific deal on Mondays and Tuesdays: order two entrees, and get a bottle of South African Mazulu Shiraz on the house. But I can’t persuade my wife to go there with me because they don’t have any vegetarian or seafood entrées — just beef, lamb and chicken. Best bests on the menu include the beef and chicken kabobs and koubideh (ground meat kabobs), the lamb shank, and the bastani, Persian rosewater ice cream. 6042 Nicollet Ave. S., Minneapolis; 612-861-5500.

    Kung Gang San Korean Restaurant (the former Shilla, which was a lot easier to remember) has added a sushi bar – billed as Sushi World, plus a lunch buffet ($9.95) featuring mandoo (panfried dumplings), kimbop (Korean vegetarian sushi roll), kalbi (broiled short ribs), several varieties of kimchi, and more, plus a sampling of their sushi specialties. 694 N. Snelling Ave St. Paul (651) 645-2000.

  • Randy Foye: "I am the leader"

    It was the Wolves media day this afternoon and this exchange with Randy Foye was probably the most interesting conversation I had.

    Who is the leader of this team? I asked Foye, point blank.

    “I’ll take it,” Foye said instantly. “I am the leader. There is pressure in that but I like it. I don’t think there are a lot of people in their career get a chance to say, `I was the leader of an NBA team.’ That’s how I am approaching things and how people approach me. I am the leader.”

    In the locker room as well as on the court how will your status as the leader change the way you behave? I asked.

    “My motto is that you practice what you preach and you lead by example,” Foye answered. “If you are in the locker room goofing off before a game and someone else is watching and I’m supposed to be the leader, [they will think], well I can do that too. Well I might be able to go out on the court and perform, but that person who is goofing off, he can’t do it. So I am just going to come in with a straightforward attitude…my situation growing up, I am a natural born leader; I never was a follower of like anything. If someone said, Oh let’s go do this, if it didn’t feel right I wasn’t going to do it, even if he was my best friend.”

    Third question: Who are you most looking forward to playing with this year?

    Foye: “I am looking forward to definitely playing with Al. I’m looking forward to playing with Theo, because the way he’s playing, he blocks everything. I’m looking forward to playing with Corey, and with Gerald, just because I love lob passes, and I’m looking forward to playign with my boy Craig, my best friend. And I’m looking forward to playing with the guys I played with last year. And with Ryan Gomes, because I played against him in the Big East and I know how he likes the ball.”

    Otherwise, Coach Wittman confirmed that Al Jefferson will likely be playing a lot of center, although he doesn’t want to wear him down defending against the bigger bangers in the league–Dampier of Dallas was specifically mentioned. And Witt did say that Marko Jaric will be given a look at point guard, and made it clear that Marko gets frustrated when he doesn’t get touches and that getting touches for Marko wasn’t something he went out of his way to do last season; the implication being that Marko doing some point time would kill two birds with one stone in that respect; make Marko happy and give the Wolves a vet at the point when Foye and presumably Telfair need a blow.

    Al Jefferson was impressive. It wasn’t clear to me whether he requested it or it was given to him by management, but he will be ensconced in KG’s locker space, a circumstance that he responded to with a nice blend of “I’m honored” and “I’m not the least bit intimidated.” When I asked him why his game took such a big jump last year, he essentially replied that it was the first time he really dedicated himself to working hard and getting himself ready to go, even with the injuries. And when I asked if he felt the Wolves needed to prove something to him just as much as he needed to prove something to management, he said being traded for Kevin Garnett was proof enough on management’s commitment. When another person asked about re-upping his contract, rumored to be in the works, he demurred and said he’s just concentrating on playing ball.

    Gerald Green offered nothing but platitudes to a variety of questions, which doesn’t mean anything about how he’ll play on the court but also offers zero insight into what makes him tick.

    The Wolves head out to Turkey and won’t be back for a couple of weeks. By then, the sifting of the roster will have begun. It is a shame, though perhaps financially understandable in these lean times for journalism, that neither the Strib nor the PiPress are sending their beat writer along.

  • Porketta Marie sausage wrapped in a spiral of breadstick dough

    My Sausage Sister & Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings.

    INGREDIENTS


    2 packages Sausage Sister & Me Porketta Marie sausage
    1 tube breadstick dough
    Seasoning of choice such as garlic, basil, or basic grill rub
    Parchment paper

     

    METHOD:

    Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up. Remove sausages from the package, wipe away moisture with paper towel. Open breadstick dough tube and separate dough into 8 pieces. Allow 5 minutes for dough to soften.

    Holding on to each end of the dough stick, gently wiggle the dough, elongating it another 2 or 3 inches. Starting at one end of the sausage, wrap the dough in a spiral manner toward the other end. Place dough ends down on the parchment lined baking sheet. Bake at 375 degrees for 15-20 minutes or until bread dough is golden.

    My Sausage Sister & Me
    My Sausage Sister & Me
    (612) 986-7298
    www.sausagesisters.com
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  • Pollo Adobado

    Ingredients


    1 fryer chicken, cut into 8 pieces
    10 guajillo chiles, stems removed
    2 chipotle chiles, stems removed
    1/2 yellow onion, rough chopped
    4 tablespoons garlic, minced
    2 tablespoons oregano, dry
    2 tablespoons cumin, ground
    2 tablespoons kosher salt
    2 tablespoons black pepper, course ground

     

    Method


    Heat saute pan and toast chiles until they turn darker red in color and little wisps of smoke appear. Place chiles in a sauce pan and add water to cover. Bring to a boil and simmer (about 15 minutes) until chiles are soft. Drain chiles and reserve liquid.

    Puree chiles in blender with onion and garlic, adding cooking liquid as needed. Strain through fine wire mesh strainer and add remaining ingredients except chicken. Mix well and marinate chicken in spice paste for 1-2 hours.

    Roast chicken at 375 degrees for 30 minutes or until an internal temperature of 165 is reached.

    Serve immediately.

    Chino Latino

    Chino Latino
    2916 Hennepin Av. S.
    Minneapolis, MN 55408
    (612) 824-7878
    www.chinolatino.com

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  • Pastina con Agnello

     

    This recipe comes from an area just outside of Benevento. Pasta is typically the “primo piatto” (first course) served, but because this recipe includes lamb it can be used as first and second courses. Suggested wine pairing: Taurasi or Aglianico del Vulture

    Ingredients:

    • 1 3/4 pounds lamb, deboned
    • 4 eggs
    • 1/2 cup (50 grams) prosciutto, sliced in strips
    • 1/4 cup extra virgin olive oil
    • 3 tablespoons tomato sauce
    • 1/4 cup Pecorino (Romano, Sardo, or Toscano), grated
    • chopped garlic, parsley, salt, and pepper (to taste)
    • one package (454 grams)  “pastina” (look for Punte d’ago, Ditalini, Acini de pepe, or Anelli)

    Method:
    Hard boil eggs (approximately 13 minutes). Allow to cool, remove shells, and cut into small pieces. Cut raw lamb into very small pieces (be sure to strain all drippings from cut pieces).

    In a large pan over medium heat, add olive oil and chopped garlic. As soon as the garlic is soft, remove from the pan and add lamb pieces. Lower heat and brown lamb slowly. Add tomato sauce and simmer for a few minutes. Add prosciutto strips, 2 tablespoons of water, and a dash of salt. Stir and simmer for a few minutes.

    In a pasta pan, bring to water to boil, add a tablespoon of salt and stir. Return to a boil and add pastina. Cook according to package directions.

    Drain the pastina. In a large pan, add the pastina and the lamb mixture. Add a dash of pepper, finely chopped parsley, and chopped eggs. Sprinkle Pecorino on top.

    Buona Pasqua!

    Serves 4 to 6

     

    Alycia’s Southern Italian Tours
    Alycia’s Southern Italian Tours
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