South Pacific

Comfortably cheesey

at Toronto Centre for the Arts until April 10

reviewed by Tina Rogers

Directed by Bartlett Sher for Dancap, this celebrated production of Richard Rodgers & Oscar Hammerstein’s prize-winning musical SOUTH PACIFIC, completely revivalist and “earning unprecedented raves this past summer from Toronto critics”, opened at the Toronto Centre for the Arts in February 2011. Lead performers David Pittsinger as Emile de Becque and Carmen Cusack as Ensign Nellie Forbush returned to Toronto for this engagement, and were two of three performance highlights in this throwback from 1949.

Based on James A. Michener’s Pulitzer Prize winning book Tales of the South Pacific, Rodgers & Hammerstein’s SOUTH PACIFIC has music by Richard Rodgers, lyrics by Oscar Hammerstein II and a book by Oscar Hammerstein II and Joshua Logan.  Set in an island paradise during World War II, two parallel love stories bloom amidst the trappings of war and prejudice. The show’s score includes such classic songs as “I’m Gonna Wash That Man Right Outa My Hair,” “There is Nothin’ Like A Dame,” and “Some Enchanted Evening.”

As Pittsinger (in this role until Jason Howard returns in March) and Cusak lilt into “Some Enchanted Evening” in the opening scene, it’s like slipping into an old pair of slippers – it feels that comfortable and predictable. And this theme of comfort and predictability resonates throughout what can only be described as a sleepy production. Truly, the set is commendable, the large cast well-managed and on their marks, and the adherence to the traditional South Pacific is like SuperGlue.  But, and it’s a big ‘but’, there was no apparent attempt to improve or update the old to bring it into the 21st century. The production ranked as ‘good’, but not spectacular.

Keeping it all traditional – or perhaps being only the fourth night after opening – made for an extremely slow and turgid pace. Nothwithstanding the great talents of David Pittsinger (superb bass-baritone) and Carmen Cusack who together carry the show, the commitment to character displayed by Timothy Gulan playing Luther Billis, and the superb musical performance by the orchestra, this was an anachronism of a production that was screaming for an update. Apart from Gulan, the performers were stiff, the (French and Arkansas) accents were appalling, and the material – lacking stellar performances by the crew – was seriously outdated. It left me convinced it was deliberately hammy’ to parallel the performance styles of 1949.

So much do I love live performances of almost any kind including musicals, that this has never happened to me before: I’m ashamed to admit I nodded off. Not the head back wide open drooling mouth kind of sleep on airplanes, but the head-nodding slip into temporary unconsciousness with a quick wrench back to a more or less awake state. S-L-O-W.

If the cast can whip through the material faster, with fewer uncomfortable/sleepy pauses, commit to their dramatic performances not just the musical side, and convince the audience that they are having the best of times on stage, this would help to enliven a solid musical brimming over with nostalgia, especially for baby boomers.

Dessert Tips for the Holidays

Have it all and keep off the weight

by Rose Reisman

We often think of the holidays as the time to indulge and we most often indulge in food and drink. That’s one of the reasons it is so easy to gain 3lbs to 5lbs during this time that is going to be very hard to lose once the holidays are over. Have a look at some of my tips for making your traditional desserts lighter for the holidays.

Cheesecakes:

• Ricotta cheese contains much less fat than regular cream cheese. Light cream cheese should always replace full fat cream cheese.

• For crusts use cookie crumbs and use no more than 2 tbsp oil, not butter and water to hold together.

• Use lower fat sour cream or yogurt.

Coffee cakes:

• Use oil rather than butter.

• Cut back the fat in your traditional recipes by as much as 50% by substituting ingredients, such as banana or date puree, light sour cream or yogurt, crushed pineapple or applesauce

• For chocolate cakes substitute cocoa for the melted chocolate and increase the sugar. Sprinkle in some chocolate chips for flavor

• Icings can be made with a mixture of beaten light cream cheese instead of butter, icing sugar and a little water until creamy. Instead of icing entire cake just drizzle over top

• A mixture of icing sugar and water also makes for a no fat icing. Add flavorings such as cocoa, lemon juice or mint flavoring

Fruit Crisps

• Instead of holding the crisp topping together with butter, substitute vegetable oil and water. Use equal amounts.

Pies, flans and tarts

• Instead of butter or lard crusts, substitute cookie crumbs and hold together with water and oil, using a 2:1 ratio

• Use a combination of ricotta and light cream cheese instead of full fat cream cheese

• Use low fat condensed milk instead of full fat or whipping cream

Crème caramels and Brulees

• Use lower fat milk or evaporated milk instead of whipped cream or full fat milk

• If more than 2 eggs are in recipe substitute 2 egg whites for each additional egg

Brownies

• Use cocoa instead of melted chocolate. Increase sugar

• Use oil not butter and use no more than 1/3 cup for a 9” x 9” pan. Substitute light sour cream or yogurt for excess oil or butter

Muffins and Loaves

• Use no more than 1/3 cup vegetable oil for 12 muffins or 1 loaf cake. Substitute lower fat yogourt or sour cream for the oil.

Biscotti

• Better choice than cookies since they require less fat

• Use oil rather than butter

• Cut the nuts and chocolate chips in half or substitute dried chopped fruit