Document 90424

Last year’s show, titled All the World’s a Stage, featured pumpkins carved in images from iconic and popular movies, Broadway hits and television series, including
Frankenstein and scenes from “The Wizard of Oz.” This year’s Pumpkinville theme will represent different regions of the country.
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show’s run. The crew spends weeks
getting the show ready, and works
around the clock during the month-long
event to keep it looking fresh.
For the so-called “intricates,”
pumpkins with scenes on them, carvers
shave the inside wall to let light from
fluorescent bulbs shine through. Then,
they etch and draw images on the front.
Some pumpkins weigh as much as
1,200 pounds.
The show runs rain or shine from
Oct. 3 to Nov. 3. Hours are 6 p.m. to 11
p.m., with the last admission at 10 p.m.
Closing time is midnight on Saturdays,
with the last admission at 11 p.m.
Tickets Monday through Thursday
are $12 for adults, $10 for seniors and
$9 for children 3-12. Children under 3
are admitted for free. Admission Friday
through Sunday is $15 for adults, $13
for seniors and $12 for children.
“Martha Stewart Living,” the Travel
Channel, the “Today” show, “The Early
Show,” USA Today and CNN have all
featured the show.
[email protected]
(401) 277-7492
The Providence Journal
33
Among the display of the so-called “intricates,” pumpkins with carefully crafted scenes on them, were “Beetlejuice” and Harry Potter designs.
Friday, September 13, 2013
THE PROVIDENCE JOURNAL / KATHY BORCHERS
Get cookin’
E
By GAIL CIAMPA
JOURNAL FOOD EDITOR
veryone loves to go apple picking in the
fall. But, what to do with all those bags of
apples?
Here are plenty of ideas.
Two recipes come from The Journal’s
Chef’s Secret archives and two from new cookbooks.
Always cook responsibly.
SMITH PUBLICITY
34 Friday, September 13, 2013 The Providence Journal
Friday Harbor Apple Pie is both simple to make and elegant.
Make delicious homemade treats
with apples straight from the orchard
Friday Harbor Apple Pie
⁄4 cup granulated sugar (divided
use)
1
⁄2 teaspoon ground cinnamon
1
⁄4 teaspoon freshly ground
nutmeg
Double recipe for pie crust (your
3
favorite)
8 Granny Smith or Pippin apples,
peeled, cored and sliced 1⁄4-inch
thick (about 8 cups)
3-4 tablespoons unsalted butter
1 tablespoon cold milk
Preheat the oven to 450.
Combine 1/2 cup of the sugar, cinnamon and nutmeg in a small bowl.
Roll out half the dough to 1⁄4-inch thick. Fit into an ungreased 9-inch pie
plate.
Arrange a level of the apple slices neatly over the dough. Sprinkle the
apples with 2 tablespoons of the cinnamon-sugar mixture and dot with 1
tablespoon of the butter. Continue layering, sprinkling and dotting until the
apples, cinnamon sugar and butter are used up.
Roll the remaining dough out the same way and place it over the apples
without stretching it. Crimp the top and bottom edges together and brush
the top with the cold milk. Make four or five 1-inch-long slits in the top for
the steam to escape. Then, sprinkle with the remaining 1⁄4 cup sugar. Place
the pie in the center of the oven and bake for 10 minutes. Reduce the oven
temperature to 350 and bake until the crust is light brown and juices are
bubbling up through the steam vents, about 30 more minutes.
Add ice cream to serve.
From “Hampton Weekends” by Ellen Wright (East End Press)
Apple recipes
French Caramel
Apple Tart
1 (9-inch) round
store-bought pie dough
2 pounds of Granny Smith
apples
3
⁄4 cup caramel sauce,
divided use
1 teaspoon vanilla extract
1
⁄2 teaspoon garam masala
4 cups (2 pints) of vanilla
ice cream
Yesterday’s Apple Cake
16 red delicious apples
21⁄2 cups chopped
walnuts
4 teaspoons vanilla
extract
2 pounds butter, at
room temperature
4 cups sugar
5 cups flour
5 teaspoons baking
soda
5 teaspoons cinnamon
3 teaspoons nutmeg
1 teaspoon salt
9 eggs
For topping:
Vanilla ice cream
Caramel sauce
Core and quarter apples. Do not peel them.
Process apples in food processor until finely
chopped. In a bowl, add chopped apples to the
walnuts and vanilla and mix together; put aside.
Whip butter and sugar together (in a mixer
with a paddle) until soft and light, about 2-3
minutes.
In a separate bowl, combine flour, baking
soda, salt and spices and mix well.
In a third bowl, whisk eggs until they are
frothy. Add the eggs to the butter-sugar mixture;
mix on low speed until smooth. Add apple
mixture and flour mixture; mix on low speed
until smooth.
Spread batter evenly in a greased, 25-inch by
171⁄2-inch sheet pan. Bake at 350 for 22 minutes.
Rotate pan at that time, and bake 23 minutes
more. Chill cake before cutting.
Warm cake in microwave for 30 seconds
before serving, topped with vanilla ice cream and
caramel sauce.
Makes 24 pieces.
Shared by Newport’s Yesterday’s chef Alex Daglis in
2009 in Chef’s Secret.
THE PROVIDENCE JOURNAL / SANDOR BODO
Finely chopped apples and walnuts are combined in this apple cake
recipe shared by Yesterday’s, in Newport.
Alda’s Apple Cake
1 cup of oil
21⁄2 teaspoons of vanilla extract
21⁄2 cups of flour
11⁄2 teaspoons of baking powder
From Alda Cooke and Main Street Café at 85 Main St., Woonsocket. Shared in
Chef’s Secret in 2011.
35
THE PROVIDENCE JOURNAL / KRIS CRAIG
From America’s Test Kitchen “6
Ingredient Solution”
Friday, September 13, 2013
Peel apples, cut in fours and remove the core. Then, cut each piece
into threes.
Grease and flour a bundt or tube pan.
Mix 5 tablespoons sugar and the cinnamon and set aside.
Beat eggs lightly and add 2 cups of sugar, oil and vanilla and mix well.
Mix flour with baking powder and then add to the oil mixture.
Pour one-third of batter into the pan. Place a layer of apples on top of
the batter. Sprinkle it with one-third of the cinnamon and sugar mixture.
Repeat this procedure twice, ending with a layer of apples sprinkled with
the last of the cinnamon and sugar.
Bake at 375 for approximately one hour, or until done.
The Providence Journal
7 medium-sized apples
2 teaspoons of cinnamon
2 cups plus 5 tablespoons sugar,
divided use
4 eggs
Adjust oven rack to
middle position and heat
oven to 375. Press dough
into 9-inch tart pan with
removable bottom; push
dough down pan sides to
rest 1⁄4 inch below rim. Place
tart pan on baking sheet
and bake until pale golden
and just set, 15 to
20 minutes; let cool.
Peel and core apples, cut
in half and slice 1⁄4-inch
thick. Toss with pinch of
salt in bowl, cover and
microwave at 50-percent
power, stirring occasionally,
until beginning to soften,
10 to 12 minutes; drain juice.
Starting at edge and
working toward center,
shingle apples in
overlapping rows over tart
shell bottom. Repeat with
remaining apples in second
layer on top of first layer.
Microwave 1⁄2 cup caramel
sauce, vanilla and garam
masala together in bowl
until melted, about
20 seconds; pour evenly
over apples. Bake until
filling is bubbling at edges
and topping is golden, about
35 minutes; let cool 30
minutes.
Melt 1 tablespoon
caramel sauce in
microwave, about
10 seconds, then brush over
tart; let cool. To serve,
remove outer metal ring of
tart pan, slide thin metal
spatula between tart and
pan bottom, and carefully
slide tart onto serving
platter. Serve with
remaining caramel sauce
and ice cream.
Tip: When lining tart pan,
be sure to use any very soft
or broken apples in bottom
layer.
Makes 6 servings.
Pick your
own apples
Call ahead to see which varieties
are available and to verify hours.
Appleland Orchard, 135 Smith Ave.,
Greenville. (401) 949-3690. Apples,
peaches, etc. Daily 9 a.m.-5 p.m.
Barden Family Orchard, 56 Elmdale
Rd., North Scituate. (401) 934-1413,
bardenfamilyorchard.com.
Mon-Fri 9 a.m.-6 p.m., Sat-Sun 9
a.m.-5 p.m.
Bascombe Farms & Orchard, 99
West Wrentham Rd., Cumberland.
(401) 640-5223Sat-Sun 9 am-6 pm.
Dame Farm and Orchards, 91-B
Brown Ave., Johnston. (401)
949-3657;
damefarmandorchards.com.
Mon-Fri 9 a.m.-5:30 p.m.; Sat-Sun,
holiday 9:30 a.m.-5 p.m.
Dartmouth Orchards, 515 Old
Westport Rd., Dartmouth, Mass.
(508) 992-9337. Pick-your-own
weekends only 10 am-4 pm
through Oct; farm stand open
Mon-Fri 10-6, weekends 9 am-6 pm
through Christmas.
Elwood Orchard, 58 Snake Hill Rd.,
North Scituate. (401) 949-0390;
elwoodorchard.com. Fri-Mon 9
a.m.-5 p.m.
Fairmount Fruit Farm, 887 Lincoln
St., Franklin, Mass. (508) 533-8737;
fairmountfruit.com. Weekdays 1-5
p.m., Sat-Sun 10 a.m.-4 p.m.
36 Friday, September 13, 2013 The Providence Journal
Fraser Orchard, 135 Carrs Trail,
Greene (Coventry). Weekends 10
a.m.-4 p.m.
Harmony Farms, 359 Saw Mill Rd.,
Harmony. (401) 934-0741;
harmonyfarmsri.com. Tue-Sun and
holidays, 9 a.m. to 5 p.m.
Hill Orchards, Sanderson Avenue
(Route 5) and Commerce Street,
Smithfield. (401) 949-2940;
hillorchards.com. Weekends,
holidays 10 a.m.-5 p.m.
Horse-drawn hay rides (on select
weekends) pass through the
orchard and by the pumpkin
patch.
Jaswell’s Farm, 50 Swan Rd.,
Smithfield. (401) 231-9043;
jaswellsfarm.com. Daily 9 a.m.-5
p.m.
Knight Farm, 1 Snake Hill Rd., North
Scituate. (401) 349-4408;
knightfarm.com. Call for hours.
Lapsley Orchard, 403 Orchard Hill
Rd., Pomfret Center, Conn. (860)
928-9186. Daily 10 a.m-6 p.m.
THE PROVIDENCE JOURNAL / FRIEDA SQUIRES
Liam Boulay, 4, of Pascoag, on an orchard tour with his preschool last fall, hands his mother, Kristen,
the Macintosh apples he just picked at Jaswell's Farm in Smithfield.
Columbus Day, 10 a.m.-5 p.m.
Columbus Day 10 a.m.-4:30 p.m.
Palazzi Orchard, 1393 North Rd.,
Dayville, Conn. (860) 774-4363.
Daily 9:30 a.m.-5:30 p.m.
Round Top Orchard, 706 Round Top
Rd., Burrillville. 568-6157. Call
ahead for hours.
Phantom Farms, 2920 Diamond Hill
Rd., Cumberland, (401) 333-2240;
phantomfarms.com. Call to verify
or check the website for hours and
availability.
Steere Orchard, 150 Austin Ave.,
Greenville. (401) 949-1456,
steereorchard.com. Free hayrides
on weekends. Daily 9 a.m.-5 p.m.
Leach Farm and Orchards, 147
Austin Ave., Greenville (entrance
on Mapleville Road at old house).
(401) 862-5156. Also pick your own
pumpkins, tomatoes, vegetables.
Weekends 9 a.m.-6 p.m.
Pippin Orchard, 751 Pippin Orchard
Rd., Cranston. (401) 943-7096. Daily
10 a.m.-3:30 p.m., weather
permitting.
Narrow Lane Orchard, 213 Narrow
Lane, North Kingstown, (401)
294-3584. Daily 10 a.m.-5 p.m.
Pocasset Orchards, 1427 Old Fall
River Rd., Dartmouth, Mass. (508)
995-5019. Sat-Sun 2 to 6 p.m.
Old Stone Orchard, 33 Cold Brook
Rd., Little Compton, (401) 635-2663;
theoldstoneorchard.com. Thu-Sun,
Rocky Brook Orchard, 997 Wapping
Rd., Middletown, (401) 851-7989;
rockybrookorchard.com. Sat-Sun,
Sunset Orchards, 240 Gleaner
Chapel Rd., North Scituate, (401)
934-1900;
sunsetorchards.freeservers.com.
Weekdays 10 a.m.-4 p.m., Sat-Sun 9
a.m.-5 p.m.
Sweet Berry Farm, 19 Third Beach
Rd., Middletown, (401) 847-3912;
sweetberryfarm.com. Daily 8
a.m.-7 p.m.
White Oak Farm, 74 White Oak
Lane, North Scituate, (401)
934-1576. Call ahead for hours.
Whittle’s Willow Spring Farm, 1030
Noank Ledyard Rd., Mystic, Conn.
(860) 536-3083. Pumpkins also.
Mon-Sat 9 a.m.-6 p.m., Sun 9 a.m.-5
p.m.
Wojcik’s Farm, 65 Milk St.,
Blackstone, Mass. (508) 883-9220;
wojcikfarm.com. Farm stand,
pumpkin patch, corn maze, free
hayrides to the orchard, bakery,
concession stand. Sat 10 am-dusk.
Sun and Oct. 14 10 am-5 pm. Also
open Fri at 4 pm.
Young Family Farm, 260 West Main
Rd., Little Compton, (401) 635-0110;
youngfamilyfarm.com. Thu-Sun 9
a.m.-5 p.m.
What to know before you go
PICKING
AND STORAGE
APPLE VARIETIES
Cortland: A large apple, good for baking.
Empire: Considered a high-quality dessert apple, and good for
all culinary uses.
Gala: Red-orange in color, with yellow stripes. Among the
sweetest apples.
Golden Delicious: Mellow flavor, good in salads.
Granny Smith: Pale to dark green. Tart and crisp, with juicy
flesh. Excellent for applesauce and apple juice. Stores well.
Macoun: The offspring of McIntosh and Jersey Black parents.
Crisper and spicier than the McIntosh, with juicy flesh.
Mutsu: Gold apples with red highlights. Good for both eating
and cooking.
Red Delicious: Deep red. Thick skin and very mild flavor.
Rome: Medium-large, with a slightly tart taste. Excellent storage
qualities. A superior baking apple.
THE PROVIDENCE JOURNAL / KATHY BORCHERS
■ When picking
apples, choose ones that
are firm and bruise-free.
■ All apples should
be refrigerated if you
want nice, crisp flavor.
Refrigerated, they will
last up to 10 times longer
than at room
temperature. If stored
properly, they can still
taste great for 90 days or
longer.
■ Store apples away
from strong-smelling
foods, because they can
absorb odors.
GAIL CIAMPA
The Providence Journal
Friday, September 13, 2013
37
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Enjoy Fort Getty after tourists leave
38 Friday, September 13, 2013 The Providence Journal
One of my favorite spots for a brisk walk or bike ride in the fall is
Fort Getty Park in Jamestown, which returns to the locals after Labor
Day.
It’s not really accessible during the summer, when it turns into a
village of campers. Many of the families have been summering at
the park for generations and surround their RVs with decks,
flowerpots and fire pits. The park is owned by the town and
the campers provide a healthy boost to the town’s coffers.
But the campsite closes in mid-September, revealing an
open hilltop with fabulous views of the western reach of Narragansett
Bay to the west and Sheffield Cove and Dutch Harbor to the east.
There really is no better place to walk the dog, fly a kite or, as my
sons like to do, shoot off rockets under the remote but watchful eye of
the police department.
As its name implies, the park was formerly a fort — because of its
location at the head of Narragansett Bay, there are deserted forts all
over the southern end of the island — and a small but substantial
observation post sits at the entrance to the park while a larger,
filled-in fort sits at the southern end of the campsite. The smaller fort
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A wooden jetty at the
northern end of the park is a
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the water is often calm and the beach is littered with flat rocks that just
seem to fit perfectly in your hand.
If you enjoy skipping stones as much as we do, there is no better place
on earth. Add in a glorious fall sunset, and you might think you’ve died
and gone to heaven.
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Confidential
Journal
PETER ELSWORTH
The Providence Journal
Friday, September 13, 2013
39
Oktoberfest
German culture — from beer to dancing —
takes center stage at annual Newport event
great food to go with those great brews.
According to the Oktoberfest web site,
Summer may be almost over, but that options will range from traditional
doesn’t mean Newport and its famous
German fare (knackwurst, spaetzle,
waterfront are closed for the season.
wiener schnitzel) to all-American
A case in point: On the Saturday and barbecue. Participating food vendors
Sunday of the Columbus Day weekend, including Schnitzels & Giggles, The
the City by the Sea is hosting the 21st
Smokehouse and Julians Omnibus.
Annual International Oktoberfest, a
Besides celebrating the foamy world
two-day beer bash and ale extravaganza of stouts, ales and lagers, the
that also serves as a celebration of
International Oktoberfest is also a
German — and in particular Bavarian — celebration of German culture. Why
culture.
German? Because
Beer fans will find a wide selection of the Oktoberfest tradition began in
(mostly) German-style brews, ranging
Germany — specifically, in 1810, when
from Märzenbier (literally “March Beer” the City of Munich held the
but traditionally served during
first-ever Oktoberfest in honor of the
Oktoberfest) to Helles (a classic light
marriage of Crown Prince Ludwig (later
beer with a hint of malt) to Bock (a
King Ludwig I) and Princess Therese.
hearty lager infused with plenty of
Since then, the basic Oktoberfest recipe
malty goodness).
CONTINUED ON NEXT PAGE
Of course, you’ll also want some
By BILL VAN SICLEN
JOURNAL ARTS WRITER
40 Friday, September 13, 2013 The Providence Journal
●
artéé
NEWPORT YACHTING CENTER
There’s more than beer at Oktoberfest — expect traditional German music, too.
CONTINUED FROM PREVIOUS PAGE
— round up lots of beer, people and pork
products, then marinate for several days
— has spread
around the
globe. In
Newport, for
example,
visitors will find
a wide variety
of Germanthemed arts
and cultural
events,
including
performances
by Bavarianstyle folk
dancers and
Die
Schlauberger, which bills itself as
America’s No. 1 German festival band.”
Oktoberfest takes place at the Newport
Yachting Center, 4 Commercial Wharf,
Newport. Times are noon to 8 p.m. Saturday
and Sunday, Oct. 12 and 13. Saturday general
admission tickets are $20 in advance, $25 at
the door. Sunday tickets are $17 in advance,
$20 at the door. For more information, call
(401) 846-1600 or visit
newportwaterfrontevents.com.
[email protected]
(401) 277-7421
NEWPORT YACHTING CENTER
Find food, music and dancing at the 21st Annual International Oktoberfest, to be held Columbus Day weekend in Newport.
The Providence Journal
Friday, September 13, 2013
41
42 Friday, September 13, 2013 The Providence Journal
36947
Confidential
Journal
Head to the theater for season
packed with new offerings
THE SANDRA FEINSTEIN-GAMM THEATRE
The Gamm is showing a double bill of one-act plays by Caryl
Churchill: "A Number," a two-person play set in a world in which
people can be cloned, and "Far Away."
For me, fall not only means back to school, but
back to the theater. Every September, I
look forward to the launch of new
seasons at Providence’s Trinity
Repertory Company, Pawtucket’s The
Sandra-Feinstein Gamm Theatre and
Warren’s 2nd Story Theatre.
The Gamm kicked off its season
this week with “A Number” and “Far Away,” a
double bill of one-act plays by acclaimed British
playwright Caryl Churchill. Now through Oct. 6,
2nd Story is presenting Kenneth Lonergan’s
“Lobby Hero,” which follows a young security
guard drawn into a murder investigation. And
Trinity Rep just launched its 50th anniversary
season with a stage adaptation of the John
Steinbeck classic “The Grapes of Wrath.”
PROVIDENCE JOURNAL / SANDOR BODO
Jeff Church (at the desk), Ara
Boghigian and Valerie Westgate
rehearse a scene for 2nd Story's
"Lobby Hero."
JENNA PELLETIER
The Providence Journal
Friday, September 13, 2013
43
Art
Lots of focus
on R.I. artists at
local museums
By BILL VAN SICLEN
JOURNAL ARTS WRITER
44 Friday, September 13, 2013 The Providence Journal
Whether they like their art abstract
or realistic, avant-garde or
old-fashioned, there is one thing that all
art lovers agree on: Fall is prime time in
THE PROVIDENCE JOURNAL / RUBEN W. PEREZ
the art world. It’s the season when
galleries and museums traditionally roll Expect a crowd at the annual Scituate Art Festival, set for Oct. 12-14.
out their best shows and biggest
blockbusters.
local artists on the first floor of the
this fall. Both “[email protected]” (through Dec.
Daphne Farago Wing.
29), a survey of works by the (mostly)
In Providence, for example, the RISD
Among the highlights: A pair of
Rhode Island-based print collaborative
Museum is hosting its biggest survey of
haunting videos by the
19 on Paper, and “The Art of Sea-ing”
contemporary Rhode Island art in
husband-and-wife team of Murray and
(through Jan. 19), an exhibit that
years. Indeed, “Locally Made” (through Megan McMillan, a wonderful series of explores the close ties between
Nov. 3) is so big that it’s actually three
engravings by all-star printmaker
Newport and the pioneering American
exhibits in one: A selection of recent
Andrew Raftery and talks/presentations artist George Bellows, show off the
acquisitions on display in the museum’s by glassmaker Toots Zynsky (Oct. 11)
state’s artistic prowess.
Upper Farago Gallery, a rotating series and filmmaker Peter Glanz (Oct. 17).
of film and video works in the Spalter
As usual, some of the season’s best
New Media Gallery, and “One Room,” a
The Newport Art Museum is also
exhibits can be found at local galleries.
series of live talks and performances by offering plenty of locally sourced art
In Providence, the Cade Tompkins
RISD MUSEUM
Ara Peterson’s "Forced Spiral 3" is on
display as part of the RISD Museum’s
“Locally Made,” a survey of
contemporary Rhode Island art.
gallery is celebrating the life and work
of Donnamaria Bruton, a Providence
artist and longtime RISD professor who
was known for her lush,
emotionally-charged paintings. (Sadly,
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PREVIOUS PAGE
Bruton passed away last year.) Other
highlights include a retrospective at the
Woods-Gerry Gallery (through Sept.
26) devoted to the work of painter
Thomas Sgouros, a survey of works by
the RISD-trained Texas artist Vincent
Valdez at the David Winton Bell
Gallery (Oct. 19-Dec. 8) and an exhibit
of contemporary digital art at the
Dedee Shattuck Gallery in Westport,
Mass., from Oct. 2-Nov. 10.
Boston-area museums are also busy
this fall. Among the notable exhibits:
“Hippie Chic” (through Nov. 11) at the
Museum of Fine Arts and “Amy
Sillman: one lump or two” (Oct. 3-Jan.
5) at the Institute of Contemporary Art.
Despite the cooler weather, several
outdoor art events take place during
the fall months. This year’s WaterFire
season, for example, extends well into
autumn, with lightings Sept. 21 and 28,
Oct. 5 and 12 and Nov. 9 — all
Saturdays. There’s also a partial
lighting on Wednesday, Oct. 16.
The annual Scituate Art Festival,
meanwhile, takes place Oct. 12-14 on
the village green in North Scituate.
[email protected]
(401) 277-7421
MUSEUM OF FINE ARTS, BOSTON
“Hippie Chic,” at exhibit focused on fun and colorful hippie fashions, runs through Nov. 11 at the Museum of Fine Arts, Boston.
The Providence Journal
Friday, September 13, 2013
45
At the
theater
This season, find drama, comedy, tales
of love and loss, with some at new venues
when a zany immigrant woman enters
his life.
The fall theater season got under way
And PPAC will host “Ghost the
with “Evita,” the first of three national
Musical” from Oct. 22-27. The show,
tours at the Providence Performing Arts based on the Oscar-winning Patrick
Center in the coming weeks, and with
Swayze-Demi Moore film, features an
Trinity Rep’s “The Grapes of Wrath,” original score from Dave Stewart, of the
John Steinbeck’s classic tale of a
1980s pop band the Eurythmics, and
Depression-era family seeking their
Glenn Ballard, who co-wrote Alanis
dreams in the promise land of
Morissette’s multi-platinum “Jagged
California. “Grapes” runs through Oct.
Little Pill” album.
6, with director Brian McEleney. Call
“Ghost” follows Sam and Molly,
(401) 351-4242, or visit trinityrep.com.
whose relationship takes an
“Once,” the bittersweet love story
other-worldly turn with Sam’s untimely
that won the 2012 Tony for Best
death. Trapped between two worlds,
Musical, launches its national tour at
Sam tries to warn Molly that she’s in
PPAC Oct. 1. It’s the story of an Irish
danger by calling on the aid of a
busker about to give up on his dreams
storefront psychic.
Call (401) 421-2787, or visit
ppacri.org.
By CHANNING GRAY
46 Friday, September 13, 2013 The Providence Journal
JOURNAL ARTS WRITER
MICHAEL GUY
Anne Scurria stars as Ma Joad and Stephen
Thorne is Tom Joad in "The Grapes of Wrath"
at Trinity Rep.
Meanwhile, Warren’s 2nd Story
Theatre has opened a second
70-seat performance space where
it will stage a string of Rhode
Island premieres this season. The
basement-level space opened last
week with Kenneth Lonergan’s
“Lobby Hero,” which follows a
doorman at a Manhattan
apartment building, along with
his strict boss and two cops.
Stephen Karam’s “Sons of the
Prophet” follows Oct. 25. A
finalist for the 2012 Pulitzer,
“Sons” centers around a
29-year-old Lebanese immigrant
who takes a job he hates to get
medical insurance for his ailing
family.
Ed Shea, the theater’s artistic
head, called “Sons” a “health-care
crisis comedy.”
The upstairs theater at 2nd Story
opens Sept. 27 with “Dancing at
Lughnasa,” Irish dramatist Brian
Friel’s evocative Tony
Award-winning memory play
about five sisters raising a young
boy in the Irish countryside.
Call (401) 247-4200, or visit
JOAN MARCUS
Cristin Milioti and Steve Kazee star on Broadway in "Once," coming to
the Providence Performing Arts Center on Oct. 1.
2ndstorytheatre.com.
Warwick’s new Ocean State Theatre
opens its first full season Oct. 2 with the
mega-hit “Les Misérables,” the tale of a
former convict looking for a second
chance, as he is pursued for jumping
parole by a dogged police detective.
Next, Ocean State stages “Lombardi”
starting Nov. 6, a new play about the
life and times of Hall of Fame football
coach Vince Lombardi.
Call (401) 921-6800, or visit
oceanstatetheatre.org.
Two one-acts by English dramatist
Caryl Churchill usher in the season this
week at Pawtucket’s Sandra
Feinstein-Gamm Theatre. “A Number”
takes us to a futuristic world where
people are cloned and things can go
horribly wrong, while “Far Away”
weaves together references to the
Holocaust, environmental disasters and
ethnic cleansing.
David Lindsay-Abaire’s “Good
People” comes to the Gamm on Nov.
7. The Tony-nominated show is about
a single mother who loses her job in a
South Boston dollar store and looks to
an old flame who has made it big for
help.
Call (401) 723-4266, or visit
gammtheatre.org.
The fledgling Wilbury Group,
which has taken up residence at the
Southside Cultural Center on
Providence’s Broad Street, kicks off
its first full season Sept. 19 with Lisa
D’Amour’s “Detroit,” a finalist for the
2011 Pulitzer. Ben and Mary fire up
the grill to welcome new neighbors,
only to find the friendship threatening
their way of life.
Call (401) 400-7100, or visit
thewilburygroup.org.
[email protected]
(401) 277-7492
The Providence Journal
Friday, September 13, 2013
47
Pop
music
From jazz to rock to doo wop,
area venues appeal to all tastes
By BILL VAN SICLEN
JOURNAL ARTS WRITER
Musically, it was a summer to remember in Rhode
Island. The Newport Folk Festival sold out months in
advance, while the Newport Jazz Festival had one of
its best outings in years, led by the ageless
saxophonist Wayne Shorter and the twenty-something
crossover sensation Esperanza Spalding.
RHODE ISLAND FAVORITES
Fittingly, the fall music season kicks off with two
shows that carry on that musical mojo.
On Saturday, The Met hosts the second annual
“Dudesmash,” a multi-band mash-up that includes
performances by local faves Deer Tick, The Low
48 Friday, September 13, 2013 The Providence Journal
CONTINUED ON NEXT PAGE
RYAN MASTRO
The Low Anthem will be at The Met on Saturday, performing as part of the second annual “Dudesmash.”