Fringing in Adelaide

Yabarra Spirit Trees, Adelaide

If you’re feeling a little blue about more months without travel and all of your favourite local festivals being cancelled, you’re not alone.

And if you’re a particular fan of fringe festivals, you’re probably also concerned about how those performing artists you’ve been waiting to see are making out.

Build a Rocket - before the performanceTruth is, they’re not going to be travelling to any festivals for the foreseeable future through this 2020 festival drought.

But there’s a wee bit of good news from Adelaide Fringe (the world’s second-largest annual arts festival), which managed to eke out its 2020 festival in February and March just ahead of the covid crisis’ descent on Australia.  It’s launching a new online pilot platform called Adelaide FringeVIEW, encouraging local and international performing artists to submit a digital version of their show to be presented to online audiences around the world.

“We want to help the artists who are unable to perform live or have had their shows cancelled due to COVID-19 restrictions,” said Adelaide Fringe Director and CEO, Heather Croall.  “There is a need for the arts industry to band together and come up with new ideas, and with people at home and more time than ever to experience new shows, we want to provide an opportunity for people to access entertainment while supporting artists who have been impacted”.

Adelaide FringeVIEW  is designed to create an income stream for artists still looking to perform while restrictions are in place, with audiences asked to buy a ticket to help support the industry.  Artist registrations for the new platform have been open since April 15 and are free.  All proceeds from ticket sales are given back to the artist.

Fringe handbills - AdelaideThe Adelaide FringeVIEW platform will be live to the general viewing public starting this Friday, May 1 through to the end of May 2020.

“We are truly heartbroken to see so many livelihoods impacted,” Ms. Croall said, “but together we can continue to support and connect artists and audiences from around the world during a time where isolation is the new norm.”

So if you’re craving your fringe fix and want to support the artists who bring their innovative shows to you, see https://adelaidefringe.com.au/fringeview for more info, and for tickets starting this Friday.

And to help satisfy your wanderlust  in the meantime (or at least soothe your clipped wings), check out “Fringing in Adelaide” – my take on Australia’s fabulous festival city when I ventured there in March 2019.  It’s an opportunity to look back and look forward to better days, and you can read it here or in the Spring issue of Taste & Travel International magazine.

TandT-Issue-37_Cover-web-730x944There’s also a few recipes to expand your kitchen repertoire (and don’t we ALL need that at this point?), including a delicious vegetarian dish from Adelaide Central Market, and a bright prawn and pineapple Thai curry developed by one of Adelaide’s premier chefs, Chef Nu Suandokmai.

(And in case you’re wondering:  Adelaide Fringe has no idea who I am and certainly did not subsidize the article or this post in any way 🙂 )

This is Melbourne

Melbourne CBD from SouthbankI turn into the laneway, and there they are: the world’s top chefs in repose against a brick wall.  Massimo Bottura of Osteria Francescana.  Joan Roca of Spain’s El Celler De Can Roca.  New York’s Daniel Humm of 11 Madison Park.  And Hestor Blumenthal of The Fat Duck.  Hosting the gathering is Ben Shewry, chef-owner of Australia’s highest-ranked restaurant, Attica.

It’s the kind of happy serendipity that might precipitate handshakes, selfies, and – dare I hope? – sage morsels of inspiration to fuel my culinary dreams…

Read the full story here, or in the new issue of Taste & Travel International magazine.

 

Talking Adventure Travel and Cycling in Provence on Global News Radio’s “The Informed Traveler”

Cycling past sunflower field, Provence

Adventure tourism is one of the fastest-growing segments of the travel market – climbing by a whopping 65% a year from 2009 to 2013, and projected to grow by more than 17% annually through 2023.

According to a 2018 survey by Travel Leaders Group, it’s the top specialty travel choice among North American travellers, and sought out by men and women of every age group.

Outside the Fortress in UzesWhat exactly IS adventure travel?  According to the Adventure Travel Trade Association (ATTA), it’s travel that combines at least 2 out of the following three elements:  physical activity; connection with nature; interaction with culture.

“Soft” adventure activities like hiking, cycling, and kayaking are among the most popular, driven by travellers’ increased desire to include hands-on, authentic , and off-the-beaten-path experiences while out exploring the world.

I’m certainly no athlete,  but by this definition I’ve been a soft adventure traveller for two decades.  Given the statistics, you’ve likely done some, too, or are seriously considering it for future forays around the globe.

Listen to this week’s INFORMED TRAVELER podcast, as host Randy Sharman explores why I like to include a bit of active travel in my holiday plans.  You’ll hear some adventures from my multi-day cycling trip in France – through one of the most interesting corners of Provence – and learn tips about choosing a cycling tour that’s right for you.

The INFORMED TRAVELER is heard every Sunday at 8 am on NewsTalk770 Calgary , at 6 pm on Edmonton’s 630CHED, and at 3 pm on NewsTalk980 CKNW Vancouver.  Listen to it on your mobile device through CuriousCast.

Text and photos © 2019 Catherine Van Brunschot

 

A BeakerEats Preview

Toasted Canola Hay Gelato Profiterole

When your thoughts swing to gelato flavours, how often does canola appear on your  radar?

I’m going to go out on a limb here and guess:  never.

Fortunately, the mind of gelato guru Chef Mario Spina of Burger 320 holds no such limitations.

When the team behind Beakerhead – Calgary’s annual smash up of art, science, and engineering – dropped a load of canola hay, seeds, meal, and oil on his stoop, and asked him to produce an entry to this year’s BeakerEats program, he took up the challenge with gusto.  Notwithstanding a dramatic confrontation between his convection oven and the canola hay, Chef Spina came through with a toasted-canola-hay-infused gelato profiterole, topped with honey-chocolate sauce and a dusting of canola meal; a dessert that – judging by the moans of rapture emanating from my fellow diners – was right on the mark.

Canola sheafIt was the crowning finish to the BeakerEats Chefs’ Collaborative Dinner, a public event that previews some of the delights awaiting diners at participating restaurants throughout Beakerhead.  BeakerEats launches today, while the 2018 festival’s full lineup of activities, installations, talks and workshops – including a handful of culinary chemistry sessions – runs September 19 to 23.

Each year under its BeakerEats banner, the festival team selects a theme ingredient from Canadian farmers and producers, puts together a science kit of local products for Calgary chefs and mixologists, and challenges them to do what they do best:  apply their creativity to the fullest expression of outstanding ingredients.  The theme for 2018 is canola in all its forms – oil, seeds, meal, hay, and sprouts – a true prairie product grown by some 14,000 Alberta farmers.

As Beakerhead’s Paul Gordon noted at the outset of Wednesday’s dinner, canola itself has a long and interesting scientific history.  From its lowly origins as an inedible lubricant for the steam engines that powered Canada’s WWII navy, to its current position as one of the world’s healthiest edible oils (whose spent grain has also become a top-grade feed for dairy cattle), canola is a Canadian success story that speaks to the best of health-friendly science and to research both collaborative and tenacious.

Our BeakerEats walk through canola history was fueled by a Bloody Airdrie created by Spirit of the Wench, Wendy Peters.  It was a tasty tipple  that combined summer tomatoes, cucumbers, and red peppers with blended canola seed and Absolut Lemon vodka.

Bison Tataki

Then it was on to the tasting menu – and what a menu it was!

River Cafe‘s Chef Matthias Fong started us off with bison tataki, tucked cozily with Highwood Crossing canola oil sorbet and canola hay infused cream, and laced with Fallen Timbers mead, honey-crystallized canola seed,  and charred kohlrabi.

Brassica Family Salad

 

 

 

It was the perfect prelude to Chef Mitchell Carey’s Instagram-worthy salad of brassica-family vegetables, arranged with a cracker of spent canola & grains and honeycomb sponge toffee among pools of colourful canola infusions created by his Winebar Kensington team.

Spiced Canola Cake

 

Next up were spicy morsels of canola seed cake, created by Chef Liana Robberecht of WinSport, with bitey Highwood Crossing confit tomatoes, ninja radish, tomato skin petals, and canola shoots.

Chef Mike Pigot brought his Home and Away crafting style to popcorn-and-canola-meal tempura shrimp, with drizzles of canola seed caramel and a brilliant canola aioli.

Beef Bavette

 

 

The main course was provided by the dinner’s host venue, Brasserie Kensington, and featured a canola-hay-smoked sous vide beef bavette created by Chef Jorel  Zielke, sided with ABC Farms honey & parsnip saute and cold-pressed canola hollandaise.

And finally, that dessert:  Chef Spina’s toasted-hay gelato, sandwiched between choux pastry layers made from a canola oil/butter blend.

I could wax endlessly about the tastes, textures, and stylings of the night’s creative offerings – but go try them yourself instead.  You’ll find each dish on the menu of its creator’s home restaurant, from now until the end of Beakerhead 2018.

Be sure to ask Chef Spina about his canola hay tribulations.

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Sample more BeakerEats cocktails and food features at these other participating restaurants:  The Coup, Deane House, Oxbow, Yellow Door Bistro, and Shokunin.  Two dollars is donated to Beakerhead for every BeakerEats dish and cocktail sold.

Find the full line-up of Beakerhead events here.

For insight into canola’s fascinating scientific history, check out this overview at wdm.ca or the resources at albertacanola.com

Text and photos © 2018 Catherine Van Brunschot

The Allure of Les Alpilles

View from Chateau des Baux
Photo credit: C. Van Brunschot

“It’s a virus,”  says Jean-Benoît Hugues, as we gaze over the olive trees twinkling silver in the breeze beneath a hot September sky.  “It gets in your skin.  And it pulls you back”…

READ MORE

It’s Beakerhead time!

big data image
(Credit: infocus Technologies (Creative Commons license))

At the point where art intersects with science, something exciting happens.  Something innovative.  Potentially game-changing.  Possibly delicious.

And from September 14 to 18, 2016, Beakerhead – Calgary’s annual “smash-up of science, art, and engineering” – promises to deliver all of those things and more.

Think interactive art and science experiments in the streets.  An inside-the-studio look at the art and mechanics of special movie effects (read:  autopsies and snow flurries).  A Rock ‘n Roll History of Space Exploration, featuring a real astronaut.  And a plethora of workshops that plumb the intricacies of memory, revenge, and each of the five senses – including my obvious favourite: taste.

H Tech High-Balls - web
(Credit: beakerhead.com)

Food nerds, get excited – because there’s a veritable buffet of activities and samplings at this year’s festival.  In the chemistry class you wish you had in high school, Hi Tech High-Balls lets you create “engineered drinks” under the guidance of Hotel Arts’ Mixologist, Franz Swinton.  Coffee-lovers can join Phil & Sebastian coffee roasters as they explore java/milk synergies in Cafe-au-Lait Scientifique (who knew these guys were both engineering school grads?).

For those who believe there’s no better workshop than one with take-home treats, there’s Spicy Palate Workout, The Squeak Behind the Cheese Curds, and the Science of the Perfect Chocolate Chip Cookie.  And in the realm of epic events, Torched  brings six top Calgary chefs and mixologists together with a car turning a spit and wire baskets of trout roasting over a giant flame.

Around town, Engineered Eats sees over 30 Calgary restaurants and bars creating engineered treats and molecular cocktails for you to try, using the 2016 festival’s theme ingredient: milk.  I’ve already got my tickets to Exploring the Milky Way, a Stampede Trolley tour to four of the participating restaurants, where we’ll meet the chefs, learn how the dishes and drinks were created, and taste the results of their experiments.

(In truth, signing up for the Milky Way event had my loyalties divided, as it meant having to forgo the engaging Seven Wonderers session – a panel of first-rate science writers and storytellers telling tales of their own wondering.  It was my Man’s and my favourite session at last year’s festival).

lucky iron fish
Lucky Iron Fish (Credit: beakerhead.com)

On the game-changing front, several Beakerhead events present a half-dozen social entrepreneurs:  folks intent on improving the world with small inventions that have potentially big social impacts.  Products like wearable technology to assist autism-sufferers interpret social cues.  An iron fish that tackles world malnutrition one pot at a time.  Disaster relief in a box, and a tsunami survival capsule.  An inflatable solar light that packs flat.  And a solar-powered bike pod to keep you warm on your winter commute.

Calgarians who favour careening around the city on two wheels will be happy to know that a multitude of free art, cultural, and science exhibits and activities will be placed in cycle-friendly locations around the downtown core.  There’s a foldout of these Chain Reactions inside the program guide to help you map out your route.  And those for whom this is new territory can join the Cyclepalooza folks for a free guided bike tour through all the major installations – finishing up at Beakernight,  the festival’s culminating all-ages street party in Bridgeland.

There truly is something for everyone among the more than 50 events and exhibits at the 2016 Beakerhead festival.  Check out the full list at beakerhead.com or download a PDF version of the festival program here.

Text  © 2016 Catherine Van Brunschot