Archive for the ‘Reviews’ Category
Although I think Rebecca Eaton, long-time producer of Masterpiece (formerly known as Masterpiece Theatre) is an interesting person, I am thankful the focus of her book, Making Masterpiece, is on the series. To be honest, I knew nothing about Eaton before reading her book, but that’s how I discovered she’s so charming. Still, the show’s longstanding quality programming is what drew me to the title.
Eaton shares enough of her life to explain how she became executive producer in 1985. From there, she recounts anecdotes involving actors, producers and writers; many of whom share their own memories of their involvement in the series.
I remember when Alistair Cooke used to introduce the Sunday night programs; I also recall that Sesame Street created Alistair Cookie and Monsterpiece Theatre which mimicked the austerity often associated with classic British literature.
Eaton incorporates self-deprecating humor, which is most evident when she confesses to initially rejecting Downton Abbey as a possibility for Masterpiece. Of course, she soon realized the error of her judgment.
Masterpiece Theatre first aired in 1971. On Eaton’s watch several changes have occurred: the name has been altered and there are now three seasons: Classic, Contemporary and Mystery. She explains how this came about and also details, as much as is possible, the day-to-day duties of being an executive producer.
Among the book’s pleasures is being reminded of past programs, or learning of ones I missed. Most of all, if it’s possible, it’s made me even more excited for the next episode of Downton Abbey and Sherlock and …
Making Masterpiece
Four Bookmarks
Viking 2013
291 pages
At nearly 600 pages, Amy Tan’s recent novel, The Valley of Amazement, is not just long-awaited, it’s just long. Very long.
It’s the exhaustive story of Chinese courtesans, mothers, daughters, unattainable love, and mistakes repeated from one generation to the next. And, it’s so dang long. Tan clearly did her research to impart so much about the life of a courtesan. The trouble is that other authors have written on this topic much more succinctly. Lisa See comes to mind.
Two thirds of the work is told from Violet’s perspective, which begins when she is seven years old growing up in a Shanghai courtesan house run by her mother, Lucia, an American. Violet is initially unaware that her father, whom she has never met, is Chinese. At 14, Violet is sold to become a courtesan herself when her mother sets sail, unwittingly without her daughter, for San Francisco. Thus begins the lengthy downward spiral Violet endures as things go from worse to worse, interspersed with moments of rare happiness or brief tolerance to her life’s harsh realities. Much of what Violet endures is predictable.
The book’s final third provides Lucia’s view. By comparison, the brevity, although a relief, is puzzling. Yes, Violet is the focus, but this is a narrative about mother-daughter relationships. Even with Tan’s excessive details, Violet is an intriguing character as are several others. After spending so much time with them, they do find their way into our hearts; it just could have been sooner rather than later.
The Valley of Amazement
Three-and-a-half Bookmarks
Ecco/HarperCollins, 2013
589 pages
Although most of the lyrics eluded us, my friends and I sang what we remembered of Billy Joel’s Uptown Girl en route to Humboldt because it’s located in Uptown Denver. That set the mood for a thoroughly enjoyable meal.
Humboldt Farm Fish Wine is uptown in more ways than just its geographic location. It’s contemporary, bright and offers a diverse menu while putting new spins on time-honored familiars. It also helped that our server was exceptionally well-versed in the restaurant’s offerings.
Steak Salad usually doesn’t catch my attention, but when the ingredients include harissa, bleu cheese and chimichurri, it’s hard to resist. I’m glad I didn’t. The tender pieces of flank steak and harissa, a Middle Eastern condiment of chile, garlic, cumin and other spices, would have been satisfying on their own. The inclusion of bleu cheese, roasted red peppers, cipollini onions and peppery arugula dressed with chimichurri in vinaigratte form resulted in an exquisite combination of flavors typically not associated with one another.
Our server recommended the Rueben which was served on artistically-marbled rye bread. Each element was perfectly balanced: corned beef, cheese, sauerkraut and Thousand Island Dressing. However, it was nearly overshadowed by the side of roasted cauliflower.
All I sampled from the Albacore Tuna Salad was a beet because goat cheese, of which I’m not a fan, was a main ingredient. Still, I was intrigued by the pomegranate vanilla dressing, but not enough to taste more than the red vegie.
For a little while, we were living in an “uptown world.”
Humboldt Farm Fish Wine
Nearly Five Plates
1700 Humboldt St.,
Denver, CO
The first thing to have at Paravicini’s Italian Bistro is a reservation. We did and were seated right away. The vantage from our table clearly illustrated the wisdom of calling ahead. It’s no wonder this is a popular eatery. The menu, albeit extensive, is creative, the atmosphere is charged, and the food warrants the crowd.
There are plenty of Italian standards: various pastas and several spins on veal and chicken preparations. The surprises come in the form of what are billed as “Paravicini Originals” and the Seafood offerings.
Entrees are served with a house salad. We didn’t realize it was served family style until a bowl too large for one, but not quite big enough for four arrived at the table. The focaccia-like bread was perfect for sopping up olive oil and balsamic vinegar.
The Chicken Valeria falls into the “Originals” category. Two lightly-breaded chicken breasts are cooked with lots of garlic, sun-dried tomatoes and artichoke hearts in a subtle mushroom sauce. It was all served over a bed of angel hair pasta.
The Lasagna was traditional and apparently satisfying since my husband happily cleaned his plate. I didn’t sample my friend’s Grilled Salmon, but it looked delicious. We all shared an order of Green Beans cooked al dente shimmery with olive oil and speckled with copious amounts of diced garlic and chunks of pancetta.
The servings are generous, so much so that three of us each had plenty for lunch the next day. It’s possible people are still waiting for a table.
Paravicini’s Italian Bistro
Four Plates
2801 W. Colorado Ave.
Colorado Springs, CO
Jake and Telly’s Greek Taverna is almost a cliché with its frescos of other-worldly-blue skies and snow-white structures found only in Greece. Fortunately, the food overshadows the décor of the large dining area, and a friendly, attentive staff enhances the meal.
Lunch with friends from work reminded me that Jake and Telly’s is a place worth returning to – it had been years since my last visit; I’d simply forgotten about it. I was also prompted to recall that different groups of friends have different dining styles. For example, the last time I was there I knew that whatever I ordered I would be sharing with that friend. She and I think nothing of eating off each other’s plates. I don’t want to do that with just anyone, no matter how much I enjoy their company. However, I was sorely tempted to take a bite of my colleague’s Garlic Mashed Potatoes on this recent visit, especially when she raved about them.
The mashers seemed an unlikely accompaniment in a Greek restaurant. The other options were Roasted Potatoes, Red Lentil Soup, Avgolemono Soup, and Pasta Salad. The latter was made with orzo, so it and the lemon soup were more traditional. I was pleased with my roasted potatoes, which were crispy and flavored with lemon pepper and herbs. Still, I can only imagine the richness within those mashed potatoes.
My entrée of Souvlaki was made with tender, roasted marinated pork instead of lamb and served with creamy tzatziki enfolded in pita.
Jake and Telly’s Greek Taverna
Four Plates
2616 W. Colorado Ave.
Colorado Springs, CO.
In The Hollow Man, British author Oliver Harris presents one of those multi-flawed detectives that have become so popular in recent crime fiction. Okay, maybe it’s not necessarily a recent trend, but his protagonist Nick Belsey is one ambiguous cop who seems to be nearly invisible to those around him given what he gets away with in plain view.
Belsey is a Detective Constable with the London Police and the hefty catalog of his indiscretions, mostly involving gambling, drinking and abuse of position, overshadows his negligible good qualities. Yet, as Harris provides more and more insight into his character’s personality, it’s clear that even though Belsey wears the good guy’s white hat, it is set exceptionally askew.
It appears that Belsey has hit rock bottom in his personal life, consisting primarily of self-destructive behaviors, which has caught up with his career. He’s facing a formal inquiry with a forced leave of absence looming over his head. Despite this, he becomes embroiled in a murder investigation which he links to a major financial crime and sees as an opportunity to (illegally) change his life.
The novel is engaging and full of dark humor. In spite of Belsey’s conduct, it’s impossible not to wonder if he’ll continue on his path to ruin or see the error of his ways. The major flaw comes in the form of Belsey simply flashing his badge to get near crime scenes and restricted information given that he should have either restricted or no access due to his own transgressions.
The Hollow Man
Three-and-a-half Bookmarks
Bourbon Street Books (HarperCollins), 2012
470 pages
When there’s been too much activity in the kitchen, thanks to extra mouths to feed and the excess associated with the holidays, going out to eat is less an opportunity to dine and more a chance to rest. Such was the case on a visit to Savelli’s, which met our criteria for the evening: close to home where we could be seated without having to wait long.
Savelli’s is a neighborhood Italian restaurant, complete with red-checkered tablecloths and a standard menu of pizza, calzones and pasta. It was a good choice, and as the place filled while the evening progressed, it was easy to see why it appealed to young families, couples and large groups. There is, indeed, something for everyone – even if the something is not exceptionally inspiring.
The Chicken Parmesan featured what appeared to be a previously-frozen cutlet bathed in a tangy marinara sauce over a bed of spaghetti. The chicken parm I make is definitely better, but the benchmark this night was based more on convenience than culinary execution. My husband’s Calzone was stuffed with Italian sausage and pepperoni. The large slits not only allowed the air to escape from within the confines of the stuffed, baked turnover, but also much of the filling. Consequently, it was difficult to eat – even with a fork and knife.
The good news is we were sated, relaxed and didn’t have to spend much. Sometimes that’s more you can hope for.
Savelli’s
Three-and-a-half Plates
301 Manitou Ave.
Manitou Springs, CO
It’s interesting that I’ve recently read two nonfiction books that both include the word betrayal in their subtitles. After all, it’s a powerful assertion. Michael Paterniti shares his in The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese. Initially the last word, the cheese, is what caught my attention more than the previous three. Those are experiences most of us know on some level, but the best cheese in the world? That’s something outside my realm.
Paterniti tells three stories: that of Ambrosio Molinos, a Spanish farmer turned cheesemaker; of life in rural Spain; and of the author’s own infatuation with the subject of his book, which isn’t the cheese at all, but the man behind it. Although Paterniti’s self-revelations are the least interesting, they’re fun to ride along with since he does such a magnificent job of bringing the larger-than-grand Ambrosio to life off the pages. It’s easy to see how he became so enmeshed in Ambroiso’s world, which is described in rich and vivid detail.
A combination of greed, poor business decisions and, ultimately, different versions of the same story result in Ambrosio’s fall from grace as a gentleman farmer to a man plagued with debt who is no longer able to produce the cheese that garnered worldwide attention.
The Telling Room could easily have been subtitled the power of friendship. It is power that comes from the beauty of reliance, fun and sharing to the more destructive and sad aspects that emerge when friendships fail.
The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese
Four Bookmarks
The Dial Press, 2013
349 pages
Several years ago, I interviewed Richard Betts for a freelance piece I was writing. It came about because he lives in Boulder, had his own wine label (Betts & Scholl) and, at the time, was one of only 170 master sommeliers worldwide. Since then the number has grown to 214 and Betts has written a humorous, albeit basic, book: The Essential Scratch & Sniff Guide to Becoming a Wine Expert.
Betts is personable, knowledgeable and not at all condescending – qualities that shine in the book. He wants wine to be accessible, not limited to a certain class or clientele. In fact his approach is included on the book’s cover: “Wine is a grocery, not a luxury.”
In less than two dozen cardboard-like pages, all of which have simple drawings like the content of a children’s book, Betts admonishes readers to simply use their noses to help identify their wine likes and dislikes. He even goes so far as to single out the smells most often found in wines as a way to understand why one wine might be more appealing than another. He writes, “Know that tasting is actually smelling.”
The book, indeed, has scratch and sniff spots, but not all the aromas shine. Still, the point is well taken. Most of us know what vanilla smells like, and if we like it or not. The bottom line, Betts emphasizes, is to drink wine you like. He is just helping readers understand why some might be more appealing than others.
The Essential Scratch & Sniff Guide to Becoming A Wine Expert
Four Bookmarks
Hougton Mifflin Harcourt, 2013
21 pages
A friend, who is only slightly younger than me, remembered going to Bon Ton’s Café when she was a child with her grandmother. Although it wasn’t my recollection, I smiled at the idea of a restaurant and its food evoking a fond memory. Bon Ton’s, on the corner of Colorado Avenue and 26th Street in Old Colorado City, has been serving food for years (and years), and plating up some memories in the process.
Bon Ton’s is like a favorite sweater. It’s comfortable, dependable and, if frayed around the edges, familiar. Of course, it helps that the food is consistent. It’s only open for breakfast and lunch, so the menu, printed like a newspaper, features all the offerings. For breakfast, standard egg dishes, pancakes, French toast and several Southwestern items, identified by the presence of green chile, are available. Traditional lunch fare includes burgers and sandwiches.
I’ve enjoyed the Vegetable Scrambler in the past as much for the fresh vegies cooked with scrambled eggs as for the crunchy hash browns also on the plate. I was tempted by the thought of the hash browns — a yin and yang of crispy and creamy shredded potatoes, — but I really wanted a pancake. My friend offered to give me her spuds because she said she wouldn’t be able to eat everything she ordered. She was in the holiday spirit.
My plate-size, golden pancake with maple syrup was exactly what I wanted, as were the hash browns. They’re the stuff of memories.
Bon Ton’s Café
Four Plates
2601 W. Colorado Ave.
Colorado Springs
The Blue Page Special 