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Jordan Wright
September 19th, 2012
Special to www.dcmetrotheaterarts.com, www.broadwaystars.com, and www.localkicks.com
 Top Chef Alumni Spike Mendelsohn Hosts Kraut Rocks Competition
Kraut Rocks is the hipster appellation promoters have conferred upon a sauerkraut competition involving five of DC area leading chefs. Steered by Bravo’s Top Chef alumni Spike Mendelsohn, the contest is sponsored by Great Lakes Kraut (GLK), a century-old company and largest producer of sauerkraut in the world. GLK is the maker of the KRRRRISP Kraut, as well as the Bavarian style Silver Floss Sauerkraut that boasts a hint of caraway and Courtland Valley, an organic kraut with healthful probiotic benefits.
It’s an intriguing concept from a company looking to introduce the region’s younger generation to the wonders of sauerkraut. Revered in France, Eastern Europe and throughout the Slavic states, the fermented cabbage has yet to enjoy the same hoopla in our area. (N.B. Costco has recently ceased offering it with its in-store hotdogs.)
Before refrigeration pickled and fermented vegetables were in every family larder and rows of glistening Mason jars contained the jewels of the growing season providing nutritious eating throughout Northern winters as well as an appealingly tart accompaniment for Southerners when it was too dang hot to cook.
Kraut Rocks puts the classic ingredient into the hands of edgy chefs like Teddy Folkman of Granville Moore, Fabrice Reymond of Redline GastroLounge, Ian Reeves of The Queen Vic British Pub, Ryan Wheeler of Virtue Feed & Grain and Erik Bruner-Yang of Toki Underground, and that’s where the transformation from age-old condiment to trendy ingredient takes shape.
Throughout the month of September voters choose their favorite dish online at KrautRocks.com. Dishes can order the dishes at all four restaurants and a $250 restaurant gift certificate to the winning chef’s restaurant will be awarded as a grand prize in the Kraut Rocks Online Sweepstakes, second grand prize winner scores a $250 gift certificate to one of Mendelsohn’s multiple restaurants. In addition there are five first prizes of Kraut Rocks restaurant gift certificates, merchandise and exclusive access to special events hosted by Kraut Rocks’ chefs.
Whisk and Quill spoke to Spike Mendelsohn and some of the chefs this week.
Jordan Wright – Where did you get the idea to do Kraut Rocks?
SM – It was Krispy Kraut and I was honored to team up with them. They approached me after reading about stuff I’d done with kraut.
JW – Has it been done anywhere before?
SM – Nope! It’s the first time ever in the company’s history. They were debating which city to host it in and settled on DC because the food scene here is growing at a very fast rate. They are trying to take the fear out of fermentation, the process also used to make beer and pizza dough. The idea is to make kraut more fun and creative.
JW – How did you select the chefs involved and what does each one bring to the table so to speak?
SM – I’m a DC chef now and have been following the food scene here. I wanted chefs whose careers were born here and also tried to choose from different neighborhoods like Chinatown and Alexandria. Ultimately the company chose the chefs they wanted to participate.
JW – Is Mike Isabella in on this?
SM – Mike helped judge. But it’s the consumers that choose the winning dish.
JW – What were the rules in regards to ingredients, technique and final product?
No rules at all!
JW – Have you ever heard about sauerkraut being used in a chocolate cake?
SM – Yes, we talked about it but I’ve never tried it.
JW – Would you say these are dishes easily made by the home cook?
SM – Definitely all the dishes that were presented could be done at home. It’s one of the things the chefs kept in mind.
JW – Are they currently being served in their respective restaurants?
SM – Yes, all the dishes can be ordered throughout the month of September.
JW – Can you talk about your early experiences with pickling and kraut?
SM – When I did my formal training in the South of France there’s a dish there called choucroute, which I used to prepare when I was at Cirque in NYC. It’s very wholesome and very delicious. It’s one of my favorites. Oh, and I love to snack on kimchee.
JW – Why was DC selected for the competition?
SM – They chose markets that weren’t big to get new people turned on to kraut and raise awareness. It’s been one of the most enjoyable campaigns to work on highlighting DC chefs.
JW – What’s next for you?
SM – The Good Stuff Eatery expansion continues, as well as Life After Top Chef a show that follows my family and me around. It’ll debut in October. I’ll be on an upcoming Iron Chef and I have a new steak frites restaurant called Bearnaise opening up on Capital Hill.
 Executive Chef Ian Reeves of The Queen Vic British Pub
Ian Reeves, one of the contestants and Executive Chef of The Queen Vic British Pub on H Street in the newly revitalized Atlas District spoke to Whisk and Quill.
JW – Have you ever been in a single product competition before?
IR – No, but it’s been a good experience and well received.
JW – Do you use sauerkraut regularly in the Queen Vic?
IR – We’ve had it on the menu before but we normally make our own. I do like using this product though. It’s a fine shred.
JW– How did you come up with your dish that so far is the top pick?
IR – I just thought of using it as the star of the dish and combining it with pork and apples. I’m using the Red Delicious, which are in season now in Virginia.
 Pork Loin with Sauerkraut and Apples
JW – What are your earliest experiences with kraut?
IR – My first experience was in Munich about three years ago. I was there for a wedding and had it at a bierhaus.
JW – Do you rinse or soak it first?
IR – I squeezed some of the liquid off since I was doing some caramelizing in the pan. But not usually if it’s a good product such as this is.
JW – Have guests been ordering this dish?
IR – Absolutely it’s been quite popular. I’ve already gone through half of the thirty pounds I requested while using about six ounces per plate.
JW – Would you say it’s brought new customers into your restaurant?
IR– There are definitely new faces ordering this dish.
 Executive Chef Ryan Wheeler of Virtue Feed & Grain
Ryan Wheeler is the Executive Chef of Virtue Feed & Grain and trained under Cahal Armstrong, celebrated Irish chef and owner of Virtue and Restaurant Eve.
JW – Is sauerkraut something you serve at Virtue?
RW – Typically we make our own in house and serve it with a Polish style sausage.
JW – What was the inspiration for your dish?
RW– When I signed on I wanted to do something that embodies what we do at Virtue – something out of the box. So I made Scotch eggs and put sauerkraut inside.
 Scotch Eggs with Sauerkraut
JW – What are your earliest memories of kraut?
RW – As a kid my parents would have it in the fall as an Oktoberfest meal. That was my first exposure and so I’ve had it with schnitzel and spaetzle.
JW – Do you rinse or soak it first?
RW – No. I enjoy the taste of brine and the good taste from the salt. Though we do braise it here, which softens it up a bit.
JW – Do you find guests are ordering this dish?
RW – As a special, yes! We’ve sold about 120 eggs so far averaging about 15 a day.
JW – How have you introduced diners to the competition?
RW – We do a good job of promoting it with table tents and menu inserts with the Kraut Rocks logo. The whole team has been involved. It’s been good fun and I’ve enjoyed the process. I would encourage new chefs to get involved with challenging competitions like this. We plan to put the Scotch eggs on our menu even after the competition is over.
To vote for your favorite sauerkraut dish, watch videos of the ongoing competition, and get all the recipes to prepare at home, go to www.Krautrocks.com.
Jordan Wright
September 8, 2012
Special to The Alexandria Times
 Bobby Smith, Sam Ludwig, Bayla Whitten, Natascia Diaz – Photo credit: Christopher Banks
Poets and thinkers do very well during times of political and social upheaval and Jacques Brel was no exception. Born in war-torn Belgium in 1929 he threw off the constraints of the bourgeoisie to become a songwriter whose emotionally charged songs catapulted him to worldwide success. For a European musician to transition to the American market is rare indeed. Very few do. Iconic singers Charles Aznavour, Genevieve and Edith Piaf, and virtuosos like Jazz guitarist Django Reinhardt immediately come to mind. But for a composer making records in France it is nearly unheard of. No French record company enjoys US distribution and artists who sell millions of records in Europe, Africa and Asia, are unknown here.
Brel was one of the lucky ones when in 1957 American Nat Shapiro, Director of International A & R for Columbia Records, heard “Quand On a Que L’Amour”. Over the following years his music would be covered by every singer worth his or her pipes – Frank Sinatra, Gilbert Becaud and Ray Charles turned his songs to gold. Brel’s music appealed to singers for its powerful lyrics and unusual constructs, but to an audience hungry for lyrics that transcended time and place and addressed the universal human condition.
 Natascia Diaz – Photo Credit Christopher Banks
Carolyn Griffin, Producing Artistic Director of MetroStage, has brought in the big guns for Jacque Brel Is Alive and Living in Paris, not least of all the incomparable Natascia Diaz, who triumphed in the 2006 New York revival and subsequent cast recording.
Twenty-eight of Brel’s songs depicting love, tragedy, anti-war themes, aging, irony, fantasy and hope, are delivered by four singers whose voices capture the fierce emotionality of the lyrics and turn the musical into an electrifying evening of raw passion and soaring vocals. Diaz delivers climactic moments in “Ne Me Quitte Pas”(It’s American version was “If You Go Away”.), the spellbinding “Old Folks”, and “Marieke” in a performance that ranges from spine tingling to meltingly tender. Bobby Smith, whose Broadway and Off-Broadway credits include the Original Cast of Forever Plaid and Crazy for You, and is no stranger to MetroStage, is a heart-winner whose snappy Fosse-like moves create an element of cool retro Rat Pack sophistication in “Jackie”, and the grim portrait of a sailor’s life in “Amsterdam”. Sam Ludwig, a leading local performer and MetroStage veteran, brings youthful snap and sex appeal to “Next” a song about the loss of virginity in a whorehouse. And newcomer, Bayla Whitten, as the ingénue, proves she can croon with the best of them in “Sons Of” and the tragic all-cast number, “Timid Frieda”.
Choreographer, Matt Gardiner, also the Associate Artistic Director at Signature Theatre, shows his versatility in creating multiple vignettes without props on a simple set, while pianist Jenny Cartney’s musical direction of the three-piece band is masterful.
At MetroStage through October 21, 2012-1201 North Royal Street, Alexandria, 22314. For tickets and information call 800 494-8497 or visit boxofficetickets.com. www.metrostage.org.
Jordan Wright
September 10, 2012
Special to The Alexandria Times
 Erik Harrison (Henry Perkins) and Charlene Sloan (Jean Perkins) – Photo by Doug Olmstead
What would you do if your briefcase had been switched for one containing 735,000 British pounds? No need to answer right away. At least not until after you’ve seen the rollicking British farce Funny Money now playing at The Little Theatre of Alexandria. No time for high-minded morality and other sticky wickets with so much at stake.
Henry Perkins is an ordinary accountant toiling at an ordinary job in middle class London when on his commute he pops open his attaché to discover his cheese and chutney sandwich has been substituted for an identical-looking case chockfull of cold hard cash. He hightails it into the Prince of Wales Pub using the loo to count and recount the money. After a few whiskeys and multiple trips to the bathroom to revel secretly in his good fortune, a local detective, mistaking his joie de vivre for solicitation, follows him home for questioning.
 Charlene Sloan (Jean Perkins) and Marisa Johnson (Slater) – Photo by Doug Olmstead
Henry’s birthday celebration is put on hold when he concocts a plan to take it on the lam to Barcelona. Jean is not enamored of the sudden change of party plans and even more dismayed by the jolly criminality displayed her husband. “I preferred it better, when you were a bloody wimp,” she confesses.
Everything begins to go topsy-turvy in a most delicious way, when best friends and celebrants Vic and Betty Johnson arrive and add to the mayhem. As Vic attests, “You walk out the door in this place and you come back to Goo-Goo Land.”
 Erik Harrison (Henry Perkins) and John Shackelford (Bill) – Photos by Doug Olmsted
Erik Harrison is the man-on-a-mission Henry Perkins while Charlene Sloan who makes an admirable debut at LTA is the whiskey-swilling wife Jean Perkins. John Shackleford plays Bill the Cabbie, a dead ringer for The Gleason Show’s Ed Norton aka Art Carney. Gayle Nichols-Grimes is riotous as Betty Johnson and Ted Culler, whose face can launch a thousand expressions, is her befuddled husband Vic. Larry Grey plays the straight man Inspector Davenport and Marisa Johnson plays Detective Slater. Apart from Bill and Slater, there’s no sense remembering the characters’ names as they take on new identities as readily as a chameleon changes color. It’s a classic Brit comedy on steroids and Harrison is uproarious setting a breakneck pace for the rest of the crack cast.
 Michael Metz (Passer-by), Charlene Sloan (Jean Perkins), and >Gayle Nichols-Grimes (Betty Johnson) – Photo by Doug Olmstead
Brace yourself for two hours of sidesplitting mishaps, malaprops and misunderstandings. All by a cast whose timing, to coin a phrase, is right on the money.
Through September 29th 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
Jordan Wright
September 4th, 2012
Special to www.dcmetrotheaterarts.com, www.broadwaystars.com, and www.localkicks.com
 Bistro Vivant’s daily specials – photo credit Jordan Wright
Destination McLean, Virginia
With umpteen restaurants opening in the DC Metro area of late one might be reluctant to venture to the outlying burbs. But I assure you this 25-minute hop from the center of town to this destination restaurant is worth the drive. Tooling up the GW parkway and basking in the seasonal panorama is part of the adventure. You might stop along the way at Roosevelt Island and stroll the paths on a crisp fall day or catch a stay-in-your-car view from a Potomac River overlook. Peer down the cliffs and you might spot a Great Blue Heron eyeing his supper or catch a glimpse of Georgetown University’s scullers rowing to the cadence of the coxswain’s call.
Bistro Vivantis the perfect and rare combination of delicious food, knowledgeable service and charming ambiance. That it is housed in a former BBQ joint in a lackluster strip mall is quickly forgotten as soon as you enter. Here’s a place that gets the details right and has a well-heeled clientele who appreciates the effort.
 Bistro Vivant’s Co-owner and sommelier Aykan Demiroglu – photo credit Jordan Wright
Owned by Domenico Cornacchia, who is also the Executive Chef, and Aykan Demiroglu, the four month-old bistro is reminiscent of a Montparnassian retreat orchestrated by Toulouse-Lautrec himself. At the end of the long granite-topped bar sits an ice-filled silver bowl where bottles of champagne await and mason jars of fresh fruit and vegetable garnishes stand single file. Bottles of wine are stacked to the ceiling and bentwood stools cozy up to high-top tables alongside the 22-seat bar.
The sunny space succeeds with a refreshing absence of pretense. Dark wood accents, creamy walls and a tiled floor convey a no-nonsense we-are-all-about-the-food-and-wine message, leaving the distinct sense that no trendy restaurant designer had a hand in the décor. Rather it feels effortless and familiar – as if Paris were your usual stomping ground. Open and airy with windows lining the room, the focus is a giant blackboard scribbled with the day’s specials, an ever-changing selection of classic French bistro “soul” food.
 Escargots en cocotte – photo credit Jordan Wright
 Poached lobster with two sauces – photo credit Jordan Wright
 New Zealand cockles with chorizo – photo credit Jordan Wright
On a recent evening Demiroglu sprinted from bar to dining room in this lively place checking on patrons’ dishes and pouring wines. “Here try this one,” he says, offering a Pouilly Fumé. “I think this will go best with your lobster. Not to your taste? Okay, try this. It’s from a very small French winery, no one else carries it in the US,” the Turkish-born sommelier urges, pouring an estate grown Chablis, this one right on point.
Bistro Vivant’s wine program is exceptional for any restaurant. Wines are offered by the bottle, carafe, half carafe and glass and are ninety percent French sourced. “We seek out small boutique wineries in France,” he beamed, “They’re just not found in area restaurants or stores.” Daily menu specials suggest pairings but Demiroglu seems happy to accommodate individual tastes.
Each Sunday he haunts the Dupont Circle Market to select produce from local farmers and twice a week much of the restaurant’s seafood is flown in from the Mediterranean. Briny New Zealand cockles, spiked with chorizo and bathed in a light saffron broth, are spicy and delicious as are the shelled escargot served en cocotte in a sauce of butter, wine, roasted garlic cloves and herbs. Swoon-worthy is the whole poached lobster with fava beans, baby fennel and heirloom tomatoes atop two dazzling sauces – one of carrot ginger, the other a basil pistou.
Recently a posh burger has joined the ranks. Eponymously called the Pat LaFrieda Burger, after the New York butcher to renowned chefs such as Mario Batali, Danny Meyer and Laurent Tourondel, the custom made seven-ounce patty is made from Black Angus beef, chopped not ground, and boasts two parts chuck, one part brisket and one part boneless short ribs. The juicy wonder comes with Niçoise olive tapenade, grilled tomatoes, vinegar-spiked grilled onions and aged Comté cheese on a brioche bun.
Reservations are highly recommended. On the weeknight we dined several disappointed diners had to be turned away. Call 703 356-1700 and visit www.BistroVivant.com for further information.
 Southern Skillet Vinegars
Praise For Fruity Wine Vinegars
I’ve been trying to compartmentalize. Work some/play some segments dictated by weather and deadlines. At home healthful meals are prepared quickly with ingredients able to last a few days between catch-as-catch-can shopping. With heirloom tomatoes at their juiciest and pickling cucumbers at their crunchiest, a nutritious meal can be ready in a jiff. Just add some crumbled goat feta, radish slices, drizzle with EVOO and lightly sprinkle Satsuma Wine Vinegar from Southern Skillet over all. Fresh greens or arugula form a green nest packed with vitamins and chlorophyll. Pack in some protein with cooked chicken, seared scallops, shrimp, lobster (if you’re feeling flush) or a lightly boiled egg. Fresh herbs from the windowsill are quickly snipped in.
I discovered these delicate vinegars earlier this year at the Fancy Food Show and have been slipping in a dash or two in lieu of lemon juice. If you like white wine or champagne vinegar you will love these for their subtle flavorings and adaptability.
The Alabama-based company also makes five other wine vinegars. Red and White Muscadine, Sugar Cane, Tomato and Blueberry. The Sugar Cane Wine Vinegar goes nicely with bacon-wrapped quail; the Blueberry lends itself to enhancing fruits and the White Muscadine cheers up a béarnaise sauce. Try the Tomato to add a unique dimension to andouille gumbo and tomato gravy. You get the idea.
Here’s a recipe using the Tomato Wine Vinegar from Southern Skillet Chef Amos Watts of Jax Fish House in Denver. It even uses our local Rappahannock River Oysters!
Gazpacho Mignonette
3 tomatoes
1/2 cucumber
1/3 red onion
3 cloves garlic
4 sprigs cilantro
1 sprig basil
1 bottle Southern Skillet Tomato Wine Vinegar
3 Tbsp. sherry vinegar
1 Tbsp. brown sugar
2 tsp. salt
Puree all ingredients in a blender and let sit in the refrigerator overnight. Strain through fine cheesecloth or a coffee filter.
Then add ¼ cup chopped shallots
1 Tbsp. coarsely crushed pepper
1 bunch cilantro, chopped
Use on top of freshly shucked Rappahanock oysters or as a sauce for fish or steak.
These unique vinegars haven’t hit the stores yet, but you can find them on Amazon.
Jordan Wright
August 28, 2012
Special to Indian Country Today Media Network – Magazine feature
 Long-Lost Silent Film With All-Indian Cast – Photo Credit Oklahoma Historical Society
How a silent film featuring an all-Native cast came to be made, lost (seemingly forever), discovered nearly a century later (in shambles), then restored and shown to the cast’s descendants is one of the most fascinating stories in the annals of American filmmaking. The Daughter of Dawn, which had its world premiere in June at the deadCENTER Film Festival in Oklahoma City, may be the only all-Native cast silent film ever made.
In the autumn of 1919 Norbert Myles was hired to direct a film for Richard Banks, owner of the fledgling Texas Film Company. Banks, who had written the story for his new project, was looking to make an adventure film in Oklahoma. He had met Myles a few years earlier on a California movie set and was impressed by the ambitious upstart. Myles, who had been a vaudevillian, a screen actor and sometime Shakespearean actor, had fallen out of favor in Hollywood and had turned to screenwriting and directing.
Banks drew on his 25 years of experience living among the Indians and his knowledge of what he called “an old Comanche legend,” to lend authenticity to the film. He decided to shoot on the Wichita Mountains Wildlife Refuge, a national reserve known for its mountains and grassy plains spread across 60,000 acres in southwestern Oklahoma. This was an attractive setting for several reasons, including the fact that in 1907 a program to reintroduce the nearly extinct bison to the Great Plains was launched. Under the auspices of the American Bison Society, 15 of these American icons, plucked from New York City’s Bronx Zoo, were sent by railway to grasslands in Oklahoma, and in little more than a decade, they flourished and were an enormous herd.
Banks must have also realized that shooting there would provide not only the perfect backdrop, but would also afford him an abundant source of American Indian talent. For actors Myles tapped into the local tribes—notably the Kiowa and Comanche, who were living on reservations near Lawton, Oklahoma. This wildly ambitious project had an all-Native cast, just one cameraman, no costumes, no lighting, no props and wild buffalo. The Indians, who had been on the reservation less than 50 years, brought with them their own tipis, horses and gear. Featured in the film were White Parker, Esther LeBarre, Hunting Horse, Jack Sankeydoty and Wanada Parker, daughter of Quanah Parker, a Comanche chief and one of the founders of the Native American Church movement. Among the 100 extras were Slim Tyebo, Old Man Saupitty and Oscar Yellow Wolf.
Myles ordered his cameraman to shoot buffalo chase scenes “from a pit so as to have all the buffalo…and Indians…pass directly over the top of the camera.” To add verisimilitude, Myles incorporated the tribe’s tipis, horses, personal regalia and other artifacts, and shot scenes of the Comanches using cross-tribal Plains Indian sign language. He also shot scenes of tribal dancing while the women prepared buffalo for a celebratory meal.
 Comanche “raid” on Kiowa village (Courtesy Oklahoma Historical Society)
The tribes’ participation in the film did not sit well with a certain “Assistant Field Matron” assigned to the area by the Bureau of Indian Affairs to monitor the tribes’ activities. In her weekly report, filed July 31, 1920, and sent directly to the Commissioner of Indian Affairs, she wrote: “Went to a camp close to headquarters where their [sic] are about 300 Kiowas and Comanches gathered dancing and having pictures taken to be used in the movies.… I talked to the manager to have the camp broken up and dances stopped.
“These dances and large gatherings week after week are ruining our Indian boys and girls as they have been going on for about three months and different places. No work done during these days.”
Her actions had little effect on the enthusiastic cast members, who Myles called “very shrewd” in their financial negotiations with him.
When the 80-minute silent film was screened in October 1920 at the College Theater in Los Angeles, it received raves, with one critic calling it “an original and breathtaking adventure…hardly duplicated before.” But despite favorable reviews, the film was, for some unknown reason, never released. And it was never shown again—that is, until June 10, 2012.
The story of the film’s unlikely return is as dramatic as the story of its making. It began in 2003 when a private investigator in North Carolina looking to collect his fee from a client was given five cans of what was originally a six-reel film. The investigator-for-hire needed to convert the rapidly decaying film into cash to cover his expenses so he contacted Brian Hearn, film curator at the Oklahoma City Museum of Art. He told Hearn he believed the film was The Daughter of Dawn. At that time the museum was not in the business of collecting films so Hearn got in touch with the Oklahoma Historical Society (OHS), which also operates the Oklahoma History Center in Oklahoma City.
 Moore (seated), purchased the five canisters of footage from a private investigator. (Courtesy Bil Moore/Oklahoma Historical Society)
The film was purchased by the OHS in 2006, and Bill Moore, the society’s film archivist and video production manager, took possession of the five cans of the nitrate film. “Our first concern was to protect it,” he recalls. “So after watching the footage on a Moviola and noting its fragile condition, we applied for a grant from the National Film Preservation Foundation in the hopes of preserving it as soon as possible.
“In the early years of filming, producers had to provide a copy to what was called the Paper Print Collection. It was a requirement to show every frame of film and file it with the Library of Congress’s Copyright Office in order to establish the copyright of the film. The library would then shoot the films from the ‘contacts’—the individual frames—and that’s how this film survived. It took only a few months to restore the film and after the intertitles [dialogue text pages inserted into the film between cuts] were added, the footage expanded out to the full movie and the original six canisters.” The completed film has a four-way love story and includes two buffalo hunt scenes, a battle scene between the Kiowa and the Comanche, scenes of village life, tribal dances, hand-to-hand combat and a happy ending.
In 2008 Robert Blackburn, executive director of the OHS commissioned David Yeagley, a Comanche classical composer who is well regarded in his field, to do a new score for the movie. “I knew the music was important,” Blackburn says. “That’s why we decided to go for a full symphonic score. Yeagley’s original score is timed to each second of the movie, and he uses different styles of music for each character. Seventy Oklahoma City University Philharmonic grad students working on a Fast Track system recorded the score earlier this year.
“This film is so important to Indian people and is a rare piece of art as well, since only two percent of independent films made in this era have survived,” Blackburn says. “We plan to show it in Telluride, Denver and the San Francisco Silent Film Festival in 2013. [Documentary film producer] Ken Burns has committed to assist with the film’s distribution.”
Once descendants of the Kiowa and Comanche cast members were identified, Blackburn arranged to screen The Daughter of Dawn for the families in the Oklahoma towns of Anadarko, Carnegie and Lawton. “There were tears,” he recalls. “They recognized an aunt or a grandparent, and out of that conversation came recognition of the tipi used in the film. It was very powerful for them to see family members who were pre-reservation wearing their own clothing and using family heirlooms that had been brought out of trunks. It was very emotional for them.”
Yeagley, whose works have included a commissioned symphony called The Four Horses of the Apocalypse: A Comanche Symphony and who once wrote an opera based on the life of a Holocaust survivor, calls Blackburn a visionary for choosing to score the movie with what he refers to as a high-European classical piece. “You would expect the typical drums and rattles.” He was conscious of how his music will be received—and perceived. “How do you write music that makes sense to a 21st century audience who is looking at something that is right out of history? What are other Indians going to think when they hear symphonic music? How are they going to regard me?”
Blackburn, clearly thrilled with the interest the film is drawing from audiences and historians, describes its appeal this way, “The Daughter of Dawn is all Oklahoma. Acted by Oklahoma Indians, filmed entirely in Oklahoma, in a story of Oklahoma’s Kiowa and Comanche nations, scored by a Comanche and played by the Oklahoma City University Philharmonic students, even the film was restored by an Oklahoman working in Hollywood for the Film Technology Lab.”
He believes the film has the potential to become the centerpiece for a national exhibit and wants it to be shown at the Smithsonian’s National Museum of the American Indian. In the meantime, the OHS is making a short film to show next spring. It will tell the story of the making of The Daughter of Dawn and Native Oklahomans talking about their ancestors, as well as an interview with Yeagley.
In June at the deadCENTER Film Festival, award-winning actor Wes Studi, Cherokee, came to view this major cinematic event that had brought together film buffs as well as descendants of the Kiowa and Comanche tribal members who had performed in the film. After the screening, Studi said, “It’s a film worth seeing for all people who are either in the business of making films or those who watch film in terms of American Indians.
“It’s really a historic film.… I would say this film proves that Indians have been acting since day one.”
Jordan Wright
August 27, 2012
Special to The Alexandria Times
 Sherri L. Edelen (as Miss Mona, center) leads the cast of “The Best Little Whorehouse in Texas” in the production’s toe-tapping finale. . Photo: Scott Suchman.
Miss Mona Stangley is running a respectable house of ill repute in 1972 Gilbert, Texas and the century-old business is doing jes’ fine. Fine is a three-syllable word you understand. She has “A Lil’ Ole Bitty Pissant Country Place” as she describes it. At the Chicken Ranch Miss Mona lays down the law with some “no-no rules” for her girls. “Call ‘em guests”, she drawls, and “no smokin’, drinkin’ or wavin’ to men in town.” Summing it up for new hires, “We go in for mass volume and repeat business. Just like Coca-Cola!”
Miss Mona’s got friends in high places including Sheriff Ed Earl Dodd, Mayor Rufus Poindexter, Senator Wingwoah and the Texas Governor himself, but all that doesn’t amount to a hill of beans when Melvin P. Thorpe climbs on his soapbox. Thorpe is the local KTEX-TV’s crusading television reporter whose Watchdog group of bible-thumpin’ do-gooders, known as ‘The Dogettes’, are determined to rid Landville County of Miss Mona’s sinful activities, “Texas Has a Whorehouse In It”, is their rallying cry.
In Signature Theatre’s current production of The Best Little Whorehouse in Texas, the popular musical inspired by a real life story with book by Texas author Larry L. King and Peter Masterson, Director Eric Schaeffer has stuffed so much talent into this show it’s hard to know when to start the music. Highlights are DC favorite, Sherri L. Edelen as the saucy Miss Mona; Sheriff Ed Earl played by Thomas Adrian Simpson who tenderly sings the classic “Good Old Girl” in his gravelly baritone; Matt Conner as both Mayor Poindexter and Senator Wingwoah; Christopher Bloch as Melvin Thorpe who lights up the stage with fire and brimstone; and the riveting scene stealing of Dan Manning as The Governor who tears the house down in Act Two.
 Dan Manning dances “The Sidestep” as the Texan governor in “The Best Little Whorehouse in Texas” Photo: Scott Suchman
Costumes by Kathleen Geldard favor the men – and the men favor the costumes. And how! Tight cowboy shirts and sexy jeans on hot ripped bodies had audience members whooping, hollering and drooling to the hard driving, boot-stomping dancing and R-Rated stripping. The female side of the equation seemed to have a distinct disadvantage as to both pulchritude and costumes. The women, on whom you might reasonably expect some spangles, corsets, frilly garters and perhaps diaphanous peignoirs, were dressed in tame black and red lingerie, daisy dukes, prairie dresses and dime store cowboy boots. The dreary clothing and bad wigs made the women pale in comparison. Even Miss Mona’s outfits were more appropriate for a 1970’s office manager. But eight-time Helen Hayes Award nominee Karma Camp has created choreography to outshine any anomalies combining vaudevillian burlesque with high-kicking chorus lines to ratchet up the wow factor.
 The Aggie Boys (from left to right: Davis Hasty, Benjamin Horen, Vincent Kempski, Stephen Gregory Smith) celebrate their football victory before they leave for a night at the Chicken Ranch. Photo: Scott Suchman
Collin Ranney has designed a stunning barn red two-tiered set hotter than a Colt 45 after a shootout at the O.K. Corral. Punctuated with mounted steer horns and featuring rows of louvered bedroom doors that fling open to reveal steamy recreation, the stage evokes the Wild West on steroids. Overhead chandelier fans swirl lazy shadows on the stage and a circular red velvet banquette provides a cozy setting for Miss Mona and Jewel in the number “No Lies”.
 Welcome to the Chicken Ranch. Photo: Scott Suchman.
All in all the show is a sizzling, knee-slapping, kick ass, belly-laughing breath of fresh Lone Star air. Chockfull of high-steppin’ hoofers, country-spun one-liners, tearjerker ballads, and enough eye candy to raise your blood sugar to precipitous levels.
 The girls of Miss Mona’s whorehouse. From left to right, back row: Amy McWilliams, Nadia Harika, Maria Rizzo, Brianne Camp; from left to right, middle row: Nora Palka, Tamara Young; bottom row: Jamie Eacker. Photo: Scott Suchman.
Through October 7th at Signature Theatre (Shirlington Village), 4200 Campbell Avenue, Arlington, VA 22206. For tickets and information call 703 820-9771 or visit www.signature-theatre.org.
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