HOTLINE: Sunday, Feb. 9Posted: Updated:
Deer Valley Towne Center
3049 W. Agua Fria Fwy
Phoenix, AZ 85027
3110 N. Central Ave.
Phoenix, AZ 85012
2855 W. Ray Rd.
Chandler, AZ 85224
Northsight Boulevard and Raintree Drive
14740 N. Northsight Blvd.
Scottsdale, AZ 85260
Musical Instrument Museum
4725 E. Mayo Boulevard
Phoenix, AZ 85050
Corner of Tatum and Mayo Boulevards, just south of Loop 101
For general museum information and a full schedule of events, visit www.mim.org or call 480-478-6000.
The Musical Instrument Museum (MIM) in Phoenix invites the community to embrace the carnival spirit on Saturday and Sunday, Feb. 8 and 9, through music, dance, costumes and cuisine that highlight the cultures of Trinidad and Tobago, the Dominican Republic and other Caribbean countries.
"Experience Carnival" is the latest installment in MIM's "Unity Through Diversity" partnership with Phoenix-based PetSmart. The initiative brings the largest specialty pet retailer and the world's only global musical instrument museum together to highlight musical traditions that celebrate cultural diversity, while reinforcing music as a unifying element of humanity around the world.
"Historically, Carnival has been a vibrant, energetic festival of life in preparation for a time of fasting and reflection," said Celina Chiarello, public programs manager at MIM. "It is celebrated around the world in February and March with music, dancing and costumes. MIM's 'Experience Carnival' program will explore the traditions from several Caribbean nations."
The weekend event, which is supported by the Caribbean American Phoenix Carnival Cultural Association of Arizona, will feature performances in MIM's main courtyard throughout the day. These will include a "bachata" performance by Bella Q Dance Studio; a "bomba" music and dance performance by Grupo Folklórico I'naru; steel-pan performances by Ansel Joseph and James "JT" Taylor; and reggae, soca, junkanoo and calypso music by Arizona's own Caribbean Cruisers.
Costumed performers, a stilt walker and face painting will contribute to the Carnival atmosphere.
Local artist James Taylor will teach guests how to play a steel pan during a drop-in workshop. Guests will also discover how steel pans are made and tuned during a presentation by Ansel Joseph, whose instruments are currently on display in the Latin America and the Caribbean Gallery.
Carnival-goers will also see a dazzling "King Sailor" costume made for MIM by one of Trinidad's most famous designers, Brian MacFarlane.
The blue, white and green costume is decorated with feathers and colored glass "jewels," as well as iridescent sequins and beads in patterns resembling crocheted lace. Accessories include an ornate staff, glass-jeweled gloves and a large crown commemorating the 1953 coronation of Queen Elizabeth II.
The costume will be displayed for the first time at the weekend event.
Café Allegro will offer for purchase a Caribbean-inspired menu including potato, okra and kale soup; "arroz con pollo" (rice with chicken); Jamaican-style pork ribs with baked sweet potato and red peas; pork and mango empanada; and a sweet treat of "refresco de papaya" (papaya and milk smoothie).
"Experience Carnival" performances and activities are included with paid museum admission, and are free for Circle of Friends donors.
General Admission: $18 for teens (ages 13 to 19)
$14 for children (ages 4 to 12)
$10 for children ages 3 and under
Free "Experience Carnival" Museum Hours: 9:00 a.m. to 5:00 p.m. Saturday and 10:00 a.m. to 5:00 p.m. Sunday.
Chef Dad's Alfredo Sauce
1 pint (2 cups) heavy cream
1 stick of butter
1 cup Parmesan Reggiano cheese (grated)
Kosher salt and fresh cracked pepper
1 lb. package of your favorite pasta (fettuccine, spaghetti, penne, tortellini, etc.)
Chopped parsley for garnish
French bread and/or asparagus on the side
1. Get a large pot of water over high heat, but don't add your pasta to the boiling water until the sauce is almost ready.
2. In a large sauce pan, combine the cream and butter together over medium heat. Once the outer rim of the pan starts bubbling, reduce heat to medium-low and stir occasionally with a whisk for five minutes. Watch carefully not to let boil. If it does, simply pull the pan off the heat until your cook top cools down a bit.
3. Add 1/2 teaspoon of kosher salt with 1/4 teaspoon of pepper. Keep simmering and stirring for another two minutes then add your cheese. Use a whisk to mix well then check its flavor. If necessary, add small amounts of additional cheese, salt and/or pepper at a time.
4. Turn off heat and keep covered until your pasta is ready. When the pasta is ready, drain it really well then add it to the pan with the sauce in it. Toss them together with a pair of tongs then serve immediately. This recipe serves four to six people.
Cook's Notes: Remember to use a large sauce pan to make the Alfredo because we are adding the cooked pasta to the sauce just before serving. If you'd like to add seafood to the dish, get about 8 ounces of shrimp or lobster. Cook it first, then chop it up and warm it in the sauce just before you add the cooked pasta. Finally, try to buy Parmesan cheese that is marked "Parmesan Reggiano."