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Jordan Wright
August 5, 2014
Special to The Alexandria Times
Audience Alert: It became clear to me, when I was the only person howling with laughter, that the musical intro to Spamalot, The Little Theatre of Alexandria’s first show of the 2014-2015 season, that the audience failed to pick up on the musical cues that consist of every cockamamie intro passage in the known world played at the opening of an event. The collection of tally-ho horns, magisterial foofaraws and sweeping orchestrations from famous film scores – had gone entirely unnoticed by the audience. It goes on for a full five minutes. Now that you’re in on it, you too can roar with delight.
Python-heads know this musical backwards and forwards. It features King Arthur, King of the Britons and his Knights of the Round Table, Sir Robin, Sir Galahad and Sir Lancelot – all your adorable medieval heroes on a quest to find the Holy Grail. Remember the Lady of the Lake who armed Arthur with the Excalibur sword? She’s there too – in full throttle.
So what’s not to like about Monty Python and his merry band of men?
Filled with quirky dance routines, twenty-five musical numbers, political spoofs, feather-brained high jinks and boundless double entendres, LTA’S production is high-powered hilarity on steroids. 
Part of the quest for Arthur and his men, as ordered by the “Knights Who Say Ni” aka “The Keepers of the Secret Word”, is to require them to put on a Broadway Show. Alas, they are “Jew-less”, as in the number, “You Won’t Succeed on Broadway”, which merrily claims, “If it’s not kosher, there’s no show, sir.” Nonplussed they rally the troops with “Hava Nagila”, and a righteously rendered Cossack dance.
Director Wade Corder has assembled a terrific cast starting with James Hotsko Jr. as Arthur, Patrick McMahon as Sir Lancelot, Dimitri Gann as Sir Robin, Matt Liptak as Arthur’s goofy sidekick Patsy, and Ashlie-Amber Harris as the Lady of the Lake, with cast members handling a number of parts. But it’s Harris I want to scream about. As magical as the dynamics are between the players and as rib-tickling as their antics, it is Harris that is volcanic. Her supernaturally brilliant comic timing, boffo voice and knockout figure are the stuff superstars are made of. 
Scatting and soulful in Cher-like gold Lurex, she is electrifying. “The Diva’s Lament (Whatever Happened to My Part)” in which she bemoans being off-stage for too long while our hapless knights gadabout seeking shrubbery (don’t ask) and bolluxing up the handy ruse of a Trojan rabbit (ask if you like), will have you in tears. Harris actually got a huge ovation for this riotous number. It’s no small wonder that after the run of this show the former American Idol contestant is headed straight to Broadway with agents already lined up. See her now before you read about her in Variety. Don’t make me say, “I told you so!”
So whether you drool over sexy chorus girls in red leotards and sequined shrugs, cheerleaders that bare their navels and French Cancan dancers or dancing knights in white satin, male Conga dancers in neon-colored ruffles or peasants in sackcloth, YOU WILL BE DAZZLED.
Grant Kevin Lane designed the costumes – all 200 of them, Grace Machanic did the amazing choreography, Rebecca Sheehy and Helen Bard-Sobola designed the 400+ props, one of DC’s finest Accent Coaches, Carol Strachan, taught the 20–person cast Scottish, English and French accents and the superb 14-piece orchestra is conducted by Paul Nasto.
Highly recommended.
Through August 23rd at The Little Theatre of Alexandria, 600 Wolfe Street. For tickets and information call the box office at 703 683-0496 or visit www.thelittletheatre.com
Photos by Keith Waters for Kx Photography
Jordan Wright
July 29, 2014
all photo credit to Jordan Wright
Special to DC Metro Theater Arts
Jose Andres’ Evocative America Eats Tavern, Penn Commons Opens, Cuba Libre’s Ceviche Classes, Restaurant Week, Vapiano’s “Dinner and a Movie Deal”, Mount Vernon’s Colonial High Jinks and The National Gallery of Art’s Garden Café
Jose Andres’ Evocative America Eats Tavern
Jose Andres’ newly minted America Eats Tavern in the Ritz-Carlton Tyson’s Corner evokes the casual elegance of Long Island’s tony Hamptons (Sag Harbor springs to mind), transforming the hotel restaurant space. Formerly occupied by French chef, Michel Richard, the charming spot is a breath of fresh air embraced in a rustic chic décor.
Andres, we’ll call him the “The Reigning Ambassador of Spanish Cuisine”, shows off his newly acquired American citizenship by using some of the country’s earliest recipes and traditional foodstuffs to celebrate our national culinary heritage. Gourmet magazine where are you when we need you?
Plumbing the pages of 17th, 18th, 19th, 20th and 21st century American cookbooks to cull recipes from George Washington Carver for Peanut Soup from 1914 to Mary Randolph’s The Virginia Housewife receipt for Gazpacho from the 1851 Colonial supper table, Andres has unearthed some intriguing renditions of beloved American dishes. As expected he has tweaked them a bit by sidestepping the nitty-gritty of using squirrel, deer or bear, replacing those dicey ingredients with domestically farm-raised proteins from a variety of American purveyors.
 Peach Julep at America Eats Tavern The handcrafted cocktails are superb, and a must have. Ice cubes are made in three sizes – crushed round and square – and tailored to each drink. Be sure to order the Peach Julep, a beautifully balanced, sweet to tart, bourbon to mixer, served in a copper julep cup. It’s a veritable dose of Southern sunshine.
The menu is a primer on American gastronomic diversity – from sea to shining sea. You’ll find a lavish seafood bar with oysters, Maine lobsters and Alaskan king crab; breadbaskets brimming with drop biscuits and coupled with blackberry butter; skillet cornbread and hushpuppies served with trout roe; and the pride of San Francisco – a loaf of sourdough bread. Casting an ever-widening net there are hams from Edwards & Sons in Virginia, Benton’s in Tennessee, La Quercia of Iowa and Olli Salumeria’s Becker Lane Ham. The latter gets a biscuit, red-eye mayo, Amish pickled eggs, and crunchy sour pickles from my favorite local fermenters, No. 1 Sons. Even lowly catsup has not been neglected with an assortment of bumped up fruit catsups from local producer ‘Chups that includes Blueberry, Peach and Plum.
 Heirloom Recipe Mac n’ Cheese Recipe credit from around the nation is given to the historic dishes. Several dishes, like the Steak Tartare American, that became popular in 1950’s America, describe their history, or in this case, mythology. For instance, you may not have known that an early pudding-style rendition of mac n’ cheese was created by a French émigré to America who owned a pasta factory in Philadelphia in the early 1800’s. Here Andres dresses up the creamy vermicelli-based recipe, offering a sumptuous add-on of King crab.
The famed Waldorf Salad of Chef Oscar Tschirky, the Harvard Beet Salad from the Fannie Farmer Cookbook of 1906 and other notables have been credited with their originator. Even dear Irma Rombauer, author of the great American classic, The Joy of Cooking, is celebrated for her refreshing Shrimp and Grapefruit Cocktail.
There is so much to love here, but be sure to save room for the luxurious Triple Chocolate Cake from Martha Washington’s own recipe. Divine to the max.
 Executive Chef Nate Haugaman Pastry Chef, Rick Billings, and Chef de Cuisine, Nate Waugaman, are turning out breakfast (a first for Andres), lunch, dinner and room service should you be so lucky to be putting on the Ritz.
Mark Your Calendars
Celebrating National Rum Day at Cuba Libre
Award-winning chef and business partner, Guillermo Pernot, will host two interactive cooking classes on Tuesday, August 5th and Wednesday, August 6th at 6:30 PM. Pernot is an expert on ceviche, winning a second James Beard Award for his book ¡Ceviche! – Seafood, Salads and Cocktails with a Latino Twist.
 Hiramasa Ceviche with Chayote Mirasol Chiles Salad Guests will learn how to make different kinds of ceviche, and how to pair it with rums from the restaurant’s over 90 premium and flavored varieties from Guyana, Haiti, Nicaragua and Tortola. Classes are priced at $59.00 per person, and are limited to 30 guests.
 Tahitian Abalone Ceviche by Chef Guillermo Pernot On August 15th and August 16th, rums are featured at half price during happy hour. Rums are priced between $8 and $34 a glass.
 Cuba Libre Beverage Manager Vance Henderson demonstrates the perfect Daiquiri DC’s Biannual Restaurant Week Kicks Off
And don’t forget the Restaurant Association of Metropolitan Washington hosting of Summer Restaurant Week from August 11th through the 17th, when participating restaurants offer three-course lunches for $20.14 and three-course dinners for $35.14. It’s the perfect opportunity to sample some of Washington, D.C.’s best restaurants at an affordable price. For more info visit http://www.ramw.org/restaurantweek.
Mount Vernon’s Colonial High Jinks
At George Washington’s Mount Vernon a Colonial Market & Fair featuring artisans in colonial attire and a dozen entertainers on two stages re-creating the amusements loved by early Americans.
General Washington will preside over a host of amusements including Mr. Bayly, Conjuring and Entertainments; Signora Bella, Equilibrist; Professor Thompson S. Gunn, Mystic Arts of Asia, the Far East, & India; and a demonstration of an 18th century chocolate-making process using an authentic colonial recipe. Sports-minded guests can batter up to an 18th C cricket game or shop from a collection of works by over forty juried artisans from across the nation who will be on hand to demonstrate their trade and sell their wares.
For a fantastic view of the estate and its river locale, Potomac River sightseeing cruises will be free on a limited basis. Listen to Martha’s advice and get there early.
The Fair takes place Saturday and Sunday September 20th and 21st from 9am till 5pm. For more info visit www.MountVernon.org.
National Gallery of Art’s Garden Café Lightens Up for Summer
The National Gallery of Art’s Garden Café has a new summer menu. Created by Chef Michel Richard of Central Michel Richard and Villard Michel Richard and executed by Chef David Rogers to dovetail with the current Degas/Cassatt exhibit recently profiled here, the menu has now has lighter options including a seasonally inspired frisee salad with hard-boiled eggs, Gruyère cheese, and cherry tomatoes; ravioles de fromage au basilic (cheese ravioli in basil sauce), along with the French classic, bœuf à la bourguignon.
Penn Commons Goes Big and Bold
Chef/Owner Jeff Tunks and partners, Gus Demillo and David Wizenberg have conspired to bring you their newest outpost, Penn Commons. Armed with an enormous bar and bold tavern style cuisine helmed by Executive Chef Alfredo Solis – all the better to accommodate the crowds after the action at the nearby Verizon center or at the many theatres in the neighborhood – the new spot features delish cocktails (thirteen of which are named for the original thirteen colonies) and dozens of beers on tap, at least one from each of the United States. They’re calling it “American sensibility joined with American seasonality”.
 Golden Tomato Gazpacho with Crab and Cucumber Relish at Penn Commons Having sampled some of the dishes last week, they are creative, hearty and delicious and I can say that the crab cakes are already the BEST in town!
Good To Know: If you get there after the show or game, they have a 10pm “Dinner Farm Bell” menu for the bar and lounge area that is casual American food served family style and goes for the ridiculously affordable price of $12.00. Actors and athletes take note!!!
Vapiano’s Terrific Meal Deal for Movie Lovers
A made-to-order dinner at Vapiano plus a ticket to see any movie playing at these neighboring theaters in Bethesda, MD, Reston Town Center, Dulles Town Center, and Ballston, Virginia. The restaurants feature a wide-ranging menu of Italian favorites from antipasti and salads, to pizza and pasta and desserts, like tiramisu and panna cotta. Each guest purchasing the package gets a movie ticket, a fountain soda drink and one of Vapiano’s entrée selections (excluding extra meats and toppings) for $20.00 plus tax. To participate in “Dinner & A Movie”, ask at the host stand when you arrive at the restaurant.
 Choose your own ingredient salads at Vapiano
Jordan Wright
August 3, 2014
Special to DC Metro Theater Arts
One of the most beautiful and evocative cookbooks to cross my path of late is the recent issue 7,000 Islands – A Food Portrait of the Philippines by Australian-Filipino food and travel writer Yasmin Newman. A lavishly photographed and comprehensive collection of recipes from around the islands of Southeast Asia, it is especially relevant as we see more and more restaurants opening that feature Asian cuisine. In it Newman takes us to exotic locales to offer up dishes that can be prepared in our own kitchens. Of all the 323 pages of recipes I chose this one, which is a unique way of preparing our Maryland Blue Crabs.
 Ginataang alimasag at buko
Crab and young coconut ginataan Crab and young coconut ginataan One of the most resounding memories I have of the Philippines is of regularly eating crab; the expensive crustacean is a rare treat in Australia. My cousins occasionally enjoy it for breakfast when an affordable batch of live crabs arrives home from the morning market or is received as a gift. The bright orange shells splash colour across the table and we prise the sweet crabmeat from within. Dinner or dinner-party dish, it depends on the price of crab near you. Either way, it’s special. It’s also incredibly quick to prepare. If you prefer, ask your fishmonger to clean the crab for you.
Serves: 4
- 4 raw blue swimmer crabs (about 1 kg / 2 lb 3 oz)
- 80 ml (2 ½ fl oz / 1/3 cup) vegetable oil
- 10 cm (4 inch) piece ginger, peeled and very finely chopped
- 1 small onion, chopped
- 1 small vine-ripened tomato, roughly chopped
- 3 lemongrass stems, white part only, bruised
- 2 long green chiles, halved lengthwise and seeded
- 250 ml (8 ½ fl oz / 1 cup) vegetable stock
- 250 ml (8 ½ fl oz / 1 cup) coconut milk
- 250 ml (9 fl oz / 1 cup) coconut cream
- 2 young cocounts (buko), opened and meat scraped (see method, page 326)
- Steamed rice, to serve
To prepare each crab, lift the triangular tail flap on the underside of the body and gently but firmly pull down to release the top shell. Remove and discard the flap, reserving the top shell. Remove and discard the spongy, finger-like gills, then replace the shell. Cut the body in half. Using a nutcracker or the blunt edge of a large knife, crack the large claws.
Heat the vegetable oil in a large, deep saucepan over medium heat. Add the ginger and cook for 1 minute, stirring until fragrant. Add the onion and cook for 2 minutes, then add the tomato and cook for a further 3 minutes, stirring and pressing until the tomato starts to break down.
Add the lemongrass, chillies, stock and coconut milk to the pan, season with freshley cracked black pepper, then bring to a simmer over medium-high heat. Add the crab, reduce the heat oto medium, and continue to cook for a further 8-10 minutes, turning over the crab pieces halfway – the crab is cooked when the shell changes colour and the meat turns white. Using tongs, remove the crab pieces to a serving bowl.
Add the coconut cream and young coconut meat to the pan, increase the heat to medium-high , and cook for 1-2 minutes, stirring often, until slightly thickened. Remove from the heat, discard the lemongrass and chillies, if desires, and pour over the crab. Serve with steamed rice.
Jordan Wright
July 17, 2014
 Summer’s bounty from Tree and Leaf Farm Beckoning the supermarket-weary shopper are our local farmers markets and closest to me are the markets in Del Ray, Old Town Alexandria, Crystal City and Mount Vernon – four markets who have had my business for many years. Recently I discovered the Falls Church Farmers Market, a producer-only market that is twice the size of the markets I have near home.
 Kale Salad from Oh Mercy! Here you can find Mercy Duncan-Bloomgarden’s “Oh Mercy!” line of Ghanaian-inspired sauces, salads and condiments. Her kale, Fuji apple and goat cheese salad, green salsa and fiery hot sauces reveal a distinctly African dynamic.
 Flower display This two-street rambling market is chock-a-block with fresh local products. Herbs and flowers both cut and abloom in pots, sit alongside tents filled with dozens of varieties of farm fresh vegetables. I found honey, juicy white and yellow peaches (I even spied watermelon with bright yellow flesh), turnips, beans, peas, heirloom tomatoes, green leafy veggies and tubers, all straight from local farms. Handcrafted sausages, sustainably raised beef, lamb, rabbit and free-range chickens’ eggs could be found here alongside crusty Euro-style breads and scrumptious baked goods – to wit – pies to die for.
 Nutella Crepes from Kate’s Crepes – The Mushroom Man What I didn’t expect to find were wines, doughnuts deep-fried on site, smoked salmon, made-to-order Nutella crepes, spun wool from a sheep farm, six varieties of gourmet mushrooms, home baked doggie treats, Turkish pastries, savory pastries, cheeses, fresh fish and soft shell crabs. Just don’t expect to find what doesn’t grow, isn’t made or isn’t raised in the Mid Atlantic region.
 Deep fried doughnuts What surprised me most was meeting Bonnie Driggers who teaches Botanical Art in the town’s library. Editor of the new “Native Plants of the Mid Atlantic”, a stunning and informative book illustrated with beautiful botanical paintings by local artists interpreting the flora common to our area, she was there to field questions and sign copies of the book.
 Christophe and Michelle Poteaux of Bastille Restaurant – Tasting the Zucchini Soup The Saturday I visited noted Chefs Michelle and Christophe Poteaux of Bastille restaurant in Alexandria were in the monthly “Chef Series” tent preparing and serving a delicious rendition of their Cold Zucchini Soup.
 Caitlin Dysart/ Award-winning (Pastry Chef of the Year/ RAMMYS 2014) Pastry Chef/ 2941 Restaurant Tomorrow morning at 9am RAMW Award-winning Pastry Chef, Caitlin Dysart from 2941 Restaurant, will prepare and serve Butterscotch Budino with Stone Fruit and Thyme. Dysart will source fruit and herbs from the market.
The Falls Church Farmers Market is located in the City Hall Parking Lot at 300 Park Avenue, Falls Church, VA 22046. It is open every Saturday year round from 9am till noon. www.fallschurchva.gov/547/Farmers-Market
Jordan Wright
July 12, 2014
Photo credit Jordan Wright
 At East Lynn Farm in Round Hill The minute you turn onto Snickersville Turnpike from the John Mosby Highway, the stress of the city begins to fall away like husk off corn. It’s the route I chose to drive to East Lynn Farm in Round Hill, Virginia for a field to plate dinner. In my book driving through a green leafy tunnel, pierced through by the afternoon sun’s golden rays, is a far better introduction to the charms of the countryside than the countless traffic lights, strip malls and gas stations along Route 7. But curving around country lanes and gazing out onto wide swaths of open farmland, allows the spirit to ease mindfully into a more peaceful dimension.
As I pulled into the driveway I noticed a few other guests had already arrived. One of the chefs greeted me from the front porch and steered me to a path behind the historic farmhouse where a long linen-covered table beckoned beneath tall pines. Edging the perimeter of the bucolic scene, farm baskets overflowed with yellow squash. And torches, raised up on bamboo poles, ringed the newly mown grass. On the patio guests introduced themselves and sipped wine in the softening light. Very quickly a shared sense of adventure and camaraderie took hold of the strangers.
Before dinner service farm owner Georgia Ravitz led the twenty or so of us on a brief tour. Surrounded by hayfields dotted with weathered red barns, we strolled down the neat rows of the four-acre vegetable and flower gardens, stopping along the way to nibble on vining peas and spearmint while imagining them in our supper-to-be. On the north end of the gardens pasture-raised chickens foraged on ground insects and a small pond edged in willows afforded ducks and frogs a calm respite from the day’s heat.
 Thank you, chicks Inside the farmhouse’s state-of-the-art kitchen, three passionate chefs and their capable crew were abuzz with activity. Terence Tomlin, Mackenzie Kitburi and Kiril Stavrev had set the stage for their six-course dinner and all hands were on deck.
Kitburi and Tomlin had met at Range, Bryan Voltaggio’s American Modern restaurant in Friendship Heights. Coincidentally they had started their jobs there on the same day and, as Kitburi describes their friendship, “It took Terry awhile to warm up to me, but we’ve been clicking ever since.” Eventually Kitburi told his new friend about an idea he’d been hatching. He wanted to start a company that would stage elegant pop-up dinners in supper clubs and existing restaurants. “I told him about my plans and my vision and he got on board right away,” Kitburi explained. Stavrev, who brought along Marriott and Ritz-Carlton experience, came into the brotherly mix soon after. “He’s a great cook who complements us. We’re definitely on the same wave-length,” Kitburi says.
The company they formed, Capital Taste, is not a caterer per se. As Kitburi sees it, “My vision is to switch up the dining experience with unique menus and themes. I prefer a tasting style menu so people can experience a number of different tastes during one sitting. We want people to come to us for the food. We don’t plan to bring food to people.”
 Summer Squash Mousse This evening’s pop-up was the young chefs’ first in a summer series of five farm dinners and it began with a beautiful amuse bouche of watermelon, fennel and mint, followed by zucchini mousse with herbs, and then, a sheer tomato consommé expressed by the fruit and liquid from heirloom tomatoes and crowned by a single squash blossom.
 Tomato Consommé with Squash Blossom Potato rösti topped with a sunny hen egg (Thank you, little chicks!), became a foil for truffle hollandaise. And after segueing the wine pairings from whites to reds, a duo of rack of lamb and lamb sausage with chimichurri and eggplant purée was introduced.
 Sunny Hen Egg on Potato Rosti with Truffle Hollandaise As the light grew dim, candles and torches provided the table’s sole source of illumination, and our fourth course arrived. Slices of the farm’s Angus strip loin steak got the benefit of charred baby Japanese eggplant plus two sauces – a delicate soubise hinting of onions and a glistening summer truffle sauce.
 Lamb Rack and Lamb Sausage The lively conversation and breathless compliments paused only when someone remarked on the moon. A zillion stars sparkled in the Western sky as fireflies performed their staccato dance across the darkened horizon, and the final dish was presented. On a magical night where every course had delivered the promise of pasture and garden, the chefs had given the final nod to the harvest with Tomlin’s specialty, vegetable ice cream – one of red beet, the other using white asparagus. Impossible concepts that proved transcendent before melting into a lasting memory.
 Duo of Red Beet and White Asparagus Ice Creams To dine in such a way is a wonderment. To partake of nature’s bounty expressed in sublime artistry, is truly divine.
The next dinner at East Lynn Farm will be on Sunday evening, July 20th. To book your reservations go to [email protected]. To learn more about the Inn at East Lynn or the farm’s CSA program go to www.EastLynnFarm.com.
Jordan Wright
July 7, 2014
Special to The Alexandria Times
In a few weeks National Harbor will host Cirque de Soleil’s Amaluna, a production loosely based on Shakespeare’s The Tempest. Amaluna is a fusion of the words ama, which refers to “mother” in many languages, and luna, which signifies “moon” – a symbol of femininity evoking both the mother-daughter relationship and the idea of goddess and protector of the planet. Amaluna is also the name of the mysterious island where the story unfolds.
 Water Bowel CWP In this groundbreaking show that celebrates the work and voice of women, the audience is transported to a mysterious island governed by Goddesses, Amazon warriors and Valkyries and guided by the cycles of the moon. Performed by a cast of 70% female artists, the story recreates an exotic female mythology of half-human, half-animal characters expressed through original compositions, dance and extreme acrobatics.
 Goddess Rachel Lancaster, who previously worked on Corteo, brings her savvy to the show as a trained dancer with a theatre background. She is excited that Amaluna is her first show as Artistic Director. “All of our shows are so different. In Amaluna we have used newer technology for the aerial events, something we didn’t have before. The whole big top comes alive. The most exciting aspect of this show is the physical and emotional power of the woman. It’s really unique and features an all-female nine-piece band. It even has the only uneven bar act in the world. It is incredibly beautiful with a different esoteric sense from other Cirque shows.”
 Teeterboard Set in an island forest it tells the story of Miranda’s coming of age, using symbols and themes from Greek mythology. Hera, the Greek Goddess of women, is expressed by a peacock feather decoration that refers to the legend of the bird’s protective eyes in its tail. The eyes are said to watch over women in all stages of their lives.
Tony Award-winning Director, Diane Paulus (Pippin – 2013) directs the amazing cast. Her impressive theatre background reflects her position as Artistic Director at A.R.T. at Harvard University. This year Paulus was recognized on TIME Magazine’s annual list of the 100 most influential people in the world and Variety named her among its “2014 Trailblazing Women in Entertainment”. “I didn’t want to build a ‘women’s agenda’ show,” she has said. “I wanted to create a show with women at the center of it – something that had a hidden story that featured women as the heroines.”
 Ama Prospera Miranda I met with cast member Iuliia Mykhailova, a petite contortionist with muscles of steel, who plays Miranda – a leading role that requires her to be on stage throughout the show. Discovered at a circus college in her hometown of Kiev, the twenty-nine-year old Ukrainian has performed in three other Cirque productions including Ovo, Kooza and Varekai. In a recent interview she talked about her focus in performing her intricate and daring feats. “We do ten shows per week so I really have to concentrate. It’s easy to get distracted and slip…and I have.” Dressed in one of her four costumes, a fitted cropped jacket with miniscule bloomers to match, the pony-tailed brunette described how the garments are constructed to accommodate the artists. “If a sleeve constricts the arm movements, they make openings in the shoulders to allow more freedom of motion.”
 Manipulation I was fascinated to learn that Mykhailova travels with her young daughter, as do many of the artists. While on the road, children are educated in on-site classrooms where programs are multi-level and multi-cultural to accommodate the myriad of nationalities, and languages, represented. “There are around 30 children that travel with us. We have teachers and school programs for them,” she remarked.
Images courtesy of Cirque de Soleil
Amaluna opens under National Harbor’s blue and yellow big top on July 31st. For tickets and information visit www.CirquedeSoleil.com/Amaluna.
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