Combine two of Hawaii's pleasures--drink Guava Mai Tais at the Crystal Blue bar at the Sheraton. Grab a seat near the water and watch the sunset. Linger over another drink and you have a good chance of seeing the Manta Rays--they show up at sundown almost every night. I ordered the beef Kebab pupu with a teriyaki glaze. Served on a bed of Asian greens. It was a very good value for five succulent sticks of beef.
A Mai Tai and kebabs make a great dinner if you don't want to leave your seat.
The bartender shared the Mai Tai receipe. But somehow I know it tastes better overlooking the ocean.
Guava Mai Tai
light rum
orange juice
pineapple juice
Orgeat
orange Curacoa
dark rum
Sheraton Keahou Bay Resort & Spa
www.SheratonKeauhou.com
Madelyn Miller is a travel and food writer who loves Hawaii. She discovered this delightful bar while judging the Kona Chocolate Festival. Read her stories on www.travellady.com, www.yogayaya.com, www.cocktailatlas.com, www.chocolateatlas.com, www.carladynews.com, www.teaAtlas.com, www.coffeeAtlas.com She is planning a return trip to Hawaii for the kona chocolate festival April 12-17, 2010.
Sunday, April 12, 2009
Mai Tai and Manta Rays
Combine two of Hawaii's pleasures--drink Guava Mai Tais at the Crystal Blue bar at the Sheraton. Grab a seat near the water and watch the sunset. Linger over another drink and you have a good chance of seeing the Manta Rays--they show up at sundown almost every night. I ordered the beef Kebab pupu with a teriyaki glaze. Served on a bed of Asian greens. It was a very good value for five succulent sticks of beef.
A Mai Tai and kebabs make a great dinner if you don't want to leave your seat.
The bartender shared the Mai Tai receipe. But somehow I know it tastes better overlooking the ocean.
Guava Mai Tai
light rum
orange juice
pineapple juice
Orgeat
orange Curacoa
dark rum
Sheraton Keahou Bay Resort & Spa
www.SheratonKeauhou.com
Madelyn Miller is a travel and food writer who loves Hawaii. She discovered this delightful bar while judging the Kona Chocolate Festival. Read her stories on www.travellady.com, www.yogayaya.com, www.cocktailatlas.com, www.chocolateatlas.com, www.carladynews.com, www.teaAtlas.com, www.coffeeAtlas.com She is planning a return trip to Hawaii for the kona chocolate festival April 12-17, 2010.
Monday, April 06, 2009
My 3-course Chocolate meal on the Big Island: Huggo's
Hawaiians are nuts about chocolate. And they love to celebrate. So when an event like the annual Kona Chocolate Festival comes around, everyone gets involved. One of my favorite restaurants on the Big Island, Huggo's even created a special chocolate menu to serve the week of the festival. And it was so popular, it sold out before 8:30 pm on the Tuesday night before the festival. The only reason I got to even taste it is they knew I was coming so they saved one for me because they knew I was a judge for the Kona Chocolate Festival.
I did not even realize how lucky I was.
As you entered Huggo's you were greeted by Miss Chocolate Hawaii and Miss Chocolate Hawaii runner-up. It was off to a beautiful start. But looking at those gorgeous girls, I do not really believe they eat much chocolate. Perhaps I should be named Ms Hawaiian Chocolate Eater. I am certainly getting more than my share this week.
The Chocolate Festival Menu started with cacao nib and guajllo chili crusted seared yellow fin tuna.
Next came the 6 0z. Filet Mignon with crispy polenta, Hawaiian Chocolate Cake, toasted meringue and Kula Strawberry compote.
I knew the dessert would be wonderful because the last time I judged the Kona Chocolate Festival Huggo's won first place for their dessert. Conrad, the new chef, seems ready for the challenge.
www.konachocolatefestival.com
www.huggos.com
Madelyn Miller is a travel and food writer who adores chocolate. She has judged many festivals: chocolate, coffee, chili and cookies and others. (I may need to move on from C soon, anyone know of festivals that start with D?)
She enjoyed Big Island Candies oatmeal cranberry Macadamia nuts while writing this article. (she is doing a NO CHOCOLATE FAST to prepare for the Kona Chocolate Festival) http://www.konachocolatefestival.com/
I did not even realize how lucky I was.
As you entered Huggo's you were greeted by Miss Chocolate Hawaii and Miss Chocolate Hawaii runner-up. It was off to a beautiful start. But looking at those gorgeous girls, I do not really believe they eat much chocolate. Perhaps I should be named Ms Hawaiian Chocolate Eater. I am certainly getting more than my share this week.
The Chocolate Festival Menu started with cacao nib and guajllo chili crusted seared yellow fin tuna.
Next came the 6 0z. Filet Mignon with crispy polenta, Hawaiian Chocolate Cake, toasted meringue and Kula Strawberry compote.
I knew the dessert would be wonderful because the last time I judged the Kona Chocolate Festival Huggo's won first place for their dessert. Conrad, the new chef, seems ready for the challenge.
www.konachocolatefestival.com
www.huggos.com
Madelyn Miller is a travel and food writer who adores chocolate. She has judged many festivals: chocolate, coffee, chili and cookies and others. (I may need to move on from C soon, anyone know of festivals that start with D?)
She enjoyed Big Island Candies oatmeal cranberry Macadamia nuts while writing this article. (she is doing a NO CHOCOLATE FAST to prepare for the Kona Chocolate Festival) http://www.konachocolatefestival.com/
Friday, April 03, 2009
Big Island Candies: a fantasy in Chocolate
I never believed in the Easter Bunny, the good fairy, or Santa Claus. But I believe in Big Island Candies. Their fantastic chocolates, exciting flavor choices and whimsical packaging makes this a joyful experience for chocolate lovers of any age. Not a chocolate lover? ( then why are you reading this?) You will still love them for their coconut and lemon shortbread cookies.
I first tasted a Big Island Cookie at a food and wine event on the Big Island. There were booths of fresh fruits and vegetables, locally made products and uniquely Hawaiian items. My eyes went right to the colorful packages and beautiful display on the Big Island Candy table. It looked like a Tiffany jewelry store. Each item was treated like a precious jewel and displayed accordingly. I instantly knew these people understood chocoholics like me.
On a recent trip to the Big Island to judge the Kona Chocolate Festival, I finally got to fulfill my fantasy. I went to the Hawaiian chocolate mecca: the headquarters for Big Island Candies. It was even better than I expected. The friend who went with me said it looked like Ala Moana ..the upscale mall on Oahu. I love shopping. Maybe that is why I feel such a resonance with Big Island Candies. The festive displays made me feel like I was at a party. The "factory" part looks like a branch of Ikea. Stark white accented with steel and large overhead signs indicating what was done in that area--Melters., Packaging, Hand Dipping, Quality Inspection, Cooling Tunnel, Chocolate Enrober, Chocolate Melter, Chocolate Panner, Baking Floor to ceiling glass walls divided the candy makes from the customers, but you felt like you could peer through the windows and be such inches away from the chocolate.
The best thing about Big Island Candies
Because I am a journalist and co-own a chocolate website, people often send me samples and give me me tastes of all their new products. At Big Island Candies everyone can taste anything they want. As you enter, they offer you a cup with two products and direct you to their free coffee bar where they serve Big Island Candies Coffee.
Weird and wonderful
Since I was in town to judge the Kona Chocolate Festival, I knew I would be tasting lots of cookies, brownies and etc. So I asked Lance Duyao, chocolate genius and marketing director of Big Island Candies what were the most unique flavors they offered. He did not hesitate for a moment. He grabbed packages of Chocolate Dipped Ika (cuttlefish), Chocolate dipped mochi balls(a Japanese rice treat) and chocolate dipped dried a salted plums (a favorite with Orientals and Hawaiians). These are all from Hawaiian Da-Kines line.
Lance asked me if I had ever tasted cuttlefish. I proudly confirmed that I had. He served me one and I was about to start at the white stringy end that looked like slices of coconut. Lots of people think it is coconut Lance explained as he graciously handed me a napkin. He suggested I start at the chocolate end. I took a small bit of the round chocolate side. It was pure chocolate so of course I liked it. My next small bite was into the chocolate and cuttlefish. I was grateful that Lance had handed me a napkin. Next up was the chocolate dipped mochi balls. Since I am not a big mochi fan I did not go nuts over this one, but I expect many people would. The chocolate dipped dried salted plums resonated with me. I felt like it stimulated all my taste receptors--sweet, salty, with a lasting flavor as you sucked on them. I got some of these to take home. Except I have already eaten them.
My Favorite
I loved tasting the chocolate covered crunch bars, the cookies and the brownies. But I know my favorite will always be the shortbread cookies. They have several new flavors including lemon and coconut. But for me it is the basic shortbread dipped in dark chocolate. But drool through their catalogue or their website and I am sure you will find thousand of calories of temptation.
CALL tollfree 1-800-935-5510
www.bigislandcandies.com
Big Island Candies: a fantasy in Chocolate
I never believed in the Easter Bunny, the good fairy, or Santa Claus. But I believe in Big Island Candies. Their fantastic chocolates, exciting flavor choices and whimsical packaging makes this a joyful experience for chocolate lovers of any age. Not a chocolate lover? ( then why are you reading this?) You will still love them for their coconut and lemon shortbread cookies.
I first tasted a Big Island Cookie at a food and wine event on the Big Island. There were booths of fresh fruits and vegetables, locally made products and uniquely Hawaiian items. My eyes went right to the colorful packages and beautiful display on the Big Island Candy table. It looked like a Tiffany jewelry store. Each item was treated like a precious jewel and displayed accordingly. I instantly knew these people understood chocoholics like me.
On a recent trip to the Big Island to judge the Kona Chocolate Festival, I finally got to fulfill my fantasy. I went to the Hawaiian chocolate mecca: the headquarters for Big Island Candies. It was even better than I expected. The friend who went with me said it looked like Ala Moana ..the upscale mall on Oahu. I love shopping. Maybe that is why I feel such a resonance with Big Island Candies. The festive displays made me feel like I was at a party. The "factory" part looks like a branch of Ikea. Stark white accented with steel and large overhead signs indicating what was done in that area--Melters., Packaging, Hand Dipping, Quality Inspection, Cooling Tunnel, Chocolate Enrober, Chocolate Melter, Chocolate Panner, Baking Floor to ceiling glass walls divided the candy makes from the customers, but you felt like you could peer through the windows and be such inches away from the chocolate.
The best thing about Big Island Candies
Because I am a journalist and co-own a chocolate website, people often send me samples and give me me tastes of all their new products. At Big Island Candies everyone can taste anything they want. As you enter, they offer you a cup with two products and direct you to their free coffee bar where they serve Big Island Candies Coffee.
Weird and wonderful
Since I was in town to judge the Kona Chocolate Festival, I knew I would be tasting lots of cookies, brownies and etc. So I asked Lance Duyao, chocolate genius and marketing director of Big Island Candies what were the most unique flavors they offered. He did not hesitate for a moment. He grabbed packages of Chocolate Dipped Ika (cuttlefish), Chocolate dipped mochi balls(a Japanese rice treat) and chocolate dipped dried a salted plums (a favorite with Orientals and Hawaiians). These are all from Hawaiian Da-Kines line.
Lance asked me if I had ever tasted cuttlefish. I proudly confirmed that I had. He served me one and I was about to start at the white stringy end that looked like slices of coconut. Lots of people think it is coconut Lance explained as he graciously handed me a napkin. He suggested I start at the chocolate end. I took a small bit of the round chocolate side. It was pure chocolate so of course I liked it. My next small bite was into the chocolate and cuttlefish. I was grateful that Lance had handed me a napkin. Next up was the chocolate dipped mochi balls. Since I am not a big mochi fan I did not go nuts over this one, but I expect many people would. The chocolate dipped dried salted plums resonated with me. I felt like it stimulated all my taste receptors--sweet, salty, with a lasting flavor as you sucked on them. I got some of these to take home. Except I have already eaten them.
My Favorite
I loved tasting the chocolate covered crunch bars, the cookies and the brownies. But I know my favorite will always be the shortbread cookies. They have several new flavors including lemon and coconut. But for me it is the basic shortbread dipped in dark chocolate. But drool through their catalogue or their website and I am sure you will find thousand of calories of temptation.
CALL tollfree 1-800-935-5510
www.bigislandcandies.com
I first tasted a Big Island Cookie at a food and wine event on the Big Island. There were booths of fresh fruits and vegetables, locally made products and uniquely Hawaiian items. My eyes went right to the colorful packages and beautiful display on the Big Island Candy table. It looked like a Tiffany jewelry store. Each item was treated like a precious jewel and displayed accordingly. I instantly knew these people understood chocoholics like me.
On a recent trip to the Big Island to judge the Kona Chocolate Festival, I finally got to fulfill my fantasy. I went to the Hawaiian chocolate mecca: the headquarters for Big Island Candies. It was even better than I expected. The friend who went with me said it looked like Ala Moana ..the upscale mall on Oahu. I love shopping. Maybe that is why I feel such a resonance with Big Island Candies. The festive displays made me feel like I was at a party. The "factory" part looks like a branch of Ikea. Stark white accented with steel and large overhead signs indicating what was done in that area--Melters., Packaging, Hand Dipping, Quality Inspection, Cooling Tunnel, Chocolate Enrober, Chocolate Melter, Chocolate Panner, Baking Floor to ceiling glass walls divided the candy makes from the customers, but you felt like you could peer through the windows and be such inches away from the chocolate.
The best thing about Big Island Candies
Because I am a journalist and co-own a chocolate website, people often send me samples and give me me tastes of all their new products. At Big Island Candies everyone can taste anything they want. As you enter, they offer you a cup with two products and direct you to their free coffee bar where they serve Big Island Candies Coffee.
Weird and wonderful
Since I was in town to judge the Kona Chocolate Festival, I knew I would be tasting lots of cookies, brownies and etc. So I asked Lance Duyao, chocolate genius and marketing director of Big Island Candies what were the most unique flavors they offered. He did not hesitate for a moment. He grabbed packages of Chocolate Dipped Ika (cuttlefish), Chocolate dipped mochi balls(a Japanese rice treat) and chocolate dipped dried a salted plums (a favorite with Orientals and Hawaiians). These are all from Hawaiian Da-Kines line.
Lance asked me if I had ever tasted cuttlefish. I proudly confirmed that I had. He served me one and I was about to start at the white stringy end that looked like slices of coconut. Lots of people think it is coconut Lance explained as he graciously handed me a napkin. He suggested I start at the chocolate end. I took a small bit of the round chocolate side. It was pure chocolate so of course I liked it. My next small bite was into the chocolate and cuttlefish. I was grateful that Lance had handed me a napkin. Next up was the chocolate dipped mochi balls. Since I am not a big mochi fan I did not go nuts over this one, but I expect many people would. The chocolate dipped dried salted plums resonated with me. I felt like it stimulated all my taste receptors--sweet, salty, with a lasting flavor as you sucked on them. I got some of these to take home. Except I have already eaten them.
My Favorite
I loved tasting the chocolate covered crunch bars, the cookies and the brownies. But I know my favorite will always be the shortbread cookies. They have several new flavors including lemon and coconut. But for me it is the basic shortbread dipped in dark chocolate. But drool through their catalogue or their website and I am sure you will find thousand of calories of temptation.
CALL tollfree 1-800-935-5510
www.bigislandcandies.com
Thursday, April 02, 2009
OBAMARAMA
As President Obama himself has said, "What's best in me, and what's best in my message, is consistent with the tradition of Hawaii." And although I have toured the birthplace and homes of several presidents, I can't think of any place nicer to visit while studying the life of a president.
"The people of Hawaii are very proud of Barack Obama's island heritage and so are we," said Elizabeth Churchill, Aqua Hotel's VP Sales & Marketing. "Growing up and attending school on Oahu helped shape Obama into the fine leader he is today and we've developed a special package that shares insights on what being raised in a multi-cultural society is really all about."
I understand exactly what she means. Last year, I was lucky enough to stay at the Aqua Palms and Spa. It seemed so Hawaiian. It had its own "local flavour." That may sound like a silly thing to say -- but when you spend as many nights in large international chain hotel rooms, a hotel like Aqua Palms seems like a home cooked meal. Comfort food. Comfort Hotel.
My lingering memory of being treated like family is when I wanted to go to Pearl Harbor. I only had a few hours. There was a packaged tour but the concierge told me you could just take a city bus and pointed to where it was. And when I got back he asked me how I had enjoyed the day and if I had any problems with the bus. Taking a city bus always makes me feel like I am a native (or at least a native wanna-be).
Visitors encouraged to explore the island where Barack Obama grew up
Aqua Hotels & Resorts is celebrating President Barack
The "Obama-rama" package is available at all 12 Aqua Hotels in Waikiki.
Aqua's "Obama-rama" special includes:
Rates starting from $159 per night for Aqua Boutique hotels and $139 per night for Aqua Lite properties
One book per room booked: "The Dream Begins -- How Hawaii Shaped Barack Obama" by veteran Hawaii authors Stu Glauberman and Jerry Burris
Automatic compact rental car for each day booked (driver must be 25 years or older)
"Recently, the Hawaii Visitors & Convention Bureau unveiled a micro-site that shares where Obama likes to go and what he likes to see and do on Oahu," added Churchill. "It's a list that visitors can easily duplicate if they are interested to see what our next President enjoys about Hawaii and the rental car allows them to explore the island at their leisure." Visit the site at: www.gohawaii.com/about_hawaii/explore/Obama.
The "Obama-rama" special is available through June 30, 2009, based on availability. Rates quoted are for single or double occupancy, plus taxes. The special cannot be combined with any other offer.
"The people of Hawaii are very proud of Barack Obama's island heritage and so are we," said Elizabeth Churchill, Aqua Hotel's VP Sales & Marketing. "Growing up and attending school on Oahu helped shape Obama into the fine leader he is today and we've developed a special package that shares insights on what being raised in a multi-cultural society is really all about."
I understand exactly what she means. Last year, I was lucky enough to stay at the Aqua Palms and Spa. It seemed so Hawaiian. It had its own "local flavour." That may sound like a silly thing to say -- but when you spend as many nights in large international chain hotel rooms, a hotel like Aqua Palms seems like a home cooked meal. Comfort food. Comfort Hotel.
My lingering memory of being treated like family is when I wanted to go to Pearl Harbor. I only had a few hours. There was a packaged tour but the concierge told me you could just take a city bus and pointed to where it was. And when I got back he asked me how I had enjoyed the day and if I had any problems with the bus. Taking a city bus always makes me feel like I am a native (or at least a native wanna-be).
Visitors encouraged to explore the island where Barack Obama grew up
Aqua Hotels & Resorts is celebrating President Barack
The "Obama-rama" package is available at all 12 Aqua Hotels in Waikiki.
Aqua's "Obama-rama" special includes:
Rates starting from $159 per night for Aqua Boutique hotels and $139 per night for Aqua Lite properties
One book per room booked: "The Dream Begins -- How Hawaii Shaped Barack Obama" by veteran Hawaii authors Stu Glauberman and Jerry Burris
Automatic compact rental car for each day booked (driver must be 25 years or older)
"Recently, the Hawaii Visitors & Convention Bureau unveiled a micro-site that shares where Obama likes to go and what he likes to see and do on Oahu," added Churchill. "It's a list that visitors can easily duplicate if they are interested to see what our next President enjoys about Hawaii and the rental car allows them to explore the island at their leisure." Visit the site at: www.gohawaii.com/about_hawaii/explore/Obama.
The "Obama-rama" special is available through June 30, 2009, based on availability. Rates quoted are for single or double occupancy, plus taxes. The special cannot be combined with any other offer.
Wednesday, March 25, 2009
TITAS PRESENTS PARSONS DANCE COMPANY, ONE OF THE HOTTEST TICKETS IN MODERN DANCE
“One of the most successful modern dance companies in the world.”
–NBC’s Today Show
Dallas, TX – The top shelf talent that makes up the TITAS 2008-09 Dance Season will once again be on display when PARSONS DANCE COMPANY takes the McFarlin Auditorium stage on Friday & Saturday, March 27 & 28, 2009 at 8:00 PM. “It seems there’s no end to choreographer David Parsons’ inventiveness. Whether it’s creating wacky images of dancing hands, freezing a dancer’s leap in midair or bringing Mozart’s glorious music to visual life, Parsons takes a simple idea and makes it art.”(Seattle Post-Intelligencer)
The sexy, athleticism, exuberant personality and joyous movement that is Parsons Dance is comprised of ten full-time dancers and maintains a repertory of over 60 works (20 with commissioned scores) choreographed by David Parsons. The company's style is a fusion of the gesture and movement that make up the modern dance vocabulary, and the discipline and precise execution one expects from a classical company. “It does not take long to see why Parsons and his company are one of the hottest tickets in contemporary American dance. First, they are all terrific performers, energized, eager to please and rehearsed within an inch of their lives. Second…Parsons provides choreography that’s consistently intelligent, witty, well-crafted, and humane.” (The Toronto Staff)
During their TITAS performances, the company will be performing: Nascimento Nova, Ebben, In the End, Kind of Blue, Caught and Shining Star.
More information about Parsons Dance Company can be found at www.parsonsdance.org.
Tickets ($14 - $59) for Parsons Dance Company are available at the TITAS Box Office, 3625 N. Hall Street, Suite 740, Dallas, TX, or by phoning 214-528-5576 or 800-462-7980, or online at www.titas.org. TITAS also offers a $5 Youth Ticket (K-12) that is available only at the McFarlin Auditorium Box Office on the day of the show. Group discounts are available – call the TITAS Box Office for more information.
This performance is made possible through the generous support of American Airlines, Dallas Office of Cultural Affairs, Radisson Central Dallas, Heritage Auction Galleries, The Dallas Voice, TCA and WRR 101.1.
TITAS is the premier presenter of eclectic and international dance and music performers in North Texas. Founded by Tom Adams in 1982 as a non-profit 501(c)(3) cultural/educational institution, TITAS has provided Dallas/Fort Worth audiences with such performers as American Ballet Theatre, Pilobolus, Mikhail Baryshnikov, Philip Glass, KODO Drummers, STOMP and many others. TITAS is now celebrating its 26th Anniversary Season under the direction of current Executive Director Charles Santos.
Don't miss this dance performance
TITAS PRESENTS PARSONS DANCE COMPANY, ONE OF THE HOTTEST TICKETS IN MODERN DANCE
edited by Madelyn Miller, the TraveLady
“One of the most successful modern dance companies in the world.”
–NBC’s Today Show
The top shelf talent that makes up the TITAS 2008-09 Dance Season will once again be on display when PARSONS DANCE COMPANY takes the McFarlin Auditorium stage on Friday & Saturday, March 27 & 28, 2009 at 8:00 PM. “It seems there’s no end to choreographer David Parsons’ inventiveness. Whether it’s creating wacky images of dancing hands, freezing a dancer’s leap in midair or bringing Mozart’s glorious music to visual life, Parsons takes a simple idea and makes it art.”(Seattle Post-Intelligencer)
The sexy, athleticism, exuberant personality and joyous movement that is Parsons Dance is comprised of ten full-time dancers and maintains a repertory of over 60 works (20 with commissioned scores) choreographed by David Parsons. The company's style is a fusion of the gesture and movement that make up the modern dance vocabulary, and the discipline and precise execution one expects from a classical company. “It does not take long to see why Parsons and his company are one of the hottest tickets in contemporary American dance. First, they are all terrific performers, energized, eager to please and rehearsed within an inch of their lives. Second…Parsons provides choreography that’s consistently intelligent, witty, well-crafted, and humane.” (The Toronto Staff)
During their TITAS performances, the company will be performing: Nascimento Nova, Ebben, In the End, Kind of Blue, Caught and Shining Star.
More information about Parsons Dance Company can be found at www.parsonsdance.org.
Tickets ($14 - $59) for Parsons Dance Company are available at the TITAS Box Office, 3625 N. Hall Street, Suite 740, Dallas, TX, or by phoning 214-528-5576 or 800-462-7980, or online at www.titas.org. TITAS also offers a $5 Youth Ticket (K-12) that is available only at the McFarlin Auditorium Box Office on the day of the show. Group discounts are available – call the TITAS Box Office for more information.
This performance is made possible through the generous support of American Airlines, Dallas Office of Cultural Affairs, Radisson Central Dallas, Heritage Auction Galleries, The Dallas Voice, TCA and WRR 101.1.
TITAS is the premier presenter of eclectic and international dance and music performers in North Texas. Founded by Tom Adams in 1982 as a non-profit 501(c)(3) cultural/educational institution, TITAS has provided Dallas/Fort Worth audiences with such performers as American Ballet Theatre, Pilobolus, Mikhail Baryshnikov, Philip Glass, KODO Drummers, STOMP and many others. TITAS is now celebrating its 26th Anniversary Season under the direction of current Executive Director Charles Santos.
Madelyn Miller is a travel and food writer who plans her trips around Titas. She is proud of the fact that she has only missed one performance this year. Read her sories on www.travellady.com, www.yogayaya.com, www.carladynews.com, www.chocolateatlas.com, www.cocktailatlas.com, www.chocolateatlas.com, www.teaATlas.com and www.coffeeatlas.com
edited by Madelyn Miller, the TraveLady
“One of the most successful modern dance companies in the world.”
–NBC’s Today Show
The top shelf talent that makes up the TITAS 2008-09 Dance Season will once again be on display when PARSONS DANCE COMPANY takes the McFarlin Auditorium stage on Friday & Saturday, March 27 & 28, 2009 at 8:00 PM. “It seems there’s no end to choreographer David Parsons’ inventiveness. Whether it’s creating wacky images of dancing hands, freezing a dancer’s leap in midair or bringing Mozart’s glorious music to visual life, Parsons takes a simple idea and makes it art.”(Seattle Post-Intelligencer)
The sexy, athleticism, exuberant personality and joyous movement that is Parsons Dance is comprised of ten full-time dancers and maintains a repertory of over 60 works (20 with commissioned scores) choreographed by David Parsons. The company's style is a fusion of the gesture and movement that make up the modern dance vocabulary, and the discipline and precise execution one expects from a classical company. “It does not take long to see why Parsons and his company are one of the hottest tickets in contemporary American dance. First, they are all terrific performers, energized, eager to please and rehearsed within an inch of their lives. Second…Parsons provides choreography that’s consistently intelligent, witty, well-crafted, and humane.” (The Toronto Staff)
During their TITAS performances, the company will be performing: Nascimento Nova, Ebben, In the End, Kind of Blue, Caught and Shining Star.
More information about Parsons Dance Company can be found at www.parsonsdance.org.
Tickets ($14 - $59) for Parsons Dance Company are available at the TITAS Box Office, 3625 N. Hall Street, Suite 740, Dallas, TX, or by phoning 214-528-5576 or 800-462-7980, or online at www.titas.org. TITAS also offers a $5 Youth Ticket (K-12) that is available only at the McFarlin Auditorium Box Office on the day of the show. Group discounts are available – call the TITAS Box Office for more information.
This performance is made possible through the generous support of American Airlines, Dallas Office of Cultural Affairs, Radisson Central Dallas, Heritage Auction Galleries, The Dallas Voice, TCA and WRR 101.1.
TITAS is the premier presenter of eclectic and international dance and music performers in North Texas. Founded by Tom Adams in 1982 as a non-profit 501(c)(3) cultural/educational institution, TITAS has provided Dallas/Fort Worth audiences with such performers as American Ballet Theatre, Pilobolus, Mikhail Baryshnikov, Philip Glass, KODO Drummers, STOMP and many others. TITAS is now celebrating its 26th Anniversary Season under the direction of current Executive Director Charles Santos.
Madelyn Miller is a travel and food writer who plans her trips around Titas. She is proud of the fact that she has only missed one performance this year. Read her sories on www.travellady.com, www.yogayaya.com, www.carladynews.com, www.chocolateatlas.com, www.cocktailatlas.com, www.chocolateatlas.com, www.teaATlas.com and www.coffeeatlas.com
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