It’s Finally Friday and the link party is ending!

I had to share an authentic French recipe with my readers.

Just hearing the word “Souffle” brings a cold chill to the heart of most cooks.  But this one is so very easy….please give it a try.  My recipe is based on one that originated in Suzanne Somers first weight loss book “Eat Great, Lose Weight”.  It is delicious and the perfect lunch or rainy night supper dish.  Paired with a crisp green salad dressed with classic French vinaigrette….perfection!

Simple Cheese Souffle

1 tablespoon butter, softened

6 large eggs, separated

1 pinch cayenne pepper

1/8 teaspoon freshly grated nutmeg

gray salt and freshly ground pepper, to taste

4 ounces cream cheese, softened

3/4 shredded Swiss Cheese

3/4 shredded Gruyere Cheese

Preheat the oven to 425 degrees.  Coat a six cup souffle pan with the butter.  In a mixing bowl, combine the egg yolks, cayenne, nutmeg and other seasoning.  Using a wire whisk, combine the egg mixture with the grated and softened cheese until smooth.  In a separate bowl, beat the egg whites until stiff.  Fold the egg whites into the cheese mixture and carefully spoon into the buttered pan.  Bake for 15 minutes at 425 degrees, then lower the oven to 400 degrees for 20 minutes longer, or until a knife slipped into the center of the souffle comes out clean.  Voila!

So, I bid my new friends adieu, for the time being.  This week has been a break from my usual blogging routine!  Thanks to my readers for your patience and interest!

Have a wonderful weekend…..till we meet again…..Au Revoir.

Melissa | Finally Friday!, food & entertaining | 05 24th, 2013 | 15 Comments »

All right readers!  Hide your eyes and plug up your ears if you are on a diet.  This post is all about the fabulous birthday dinner I prepared for my Dad last week.  Listen, if you make it to 85 years I think you should be able to choose whatever you want to eat to celebrate!  This is what Dad wanted and this is what he got!  It’s authentically French….right down to the butter, more butter and….yes, a bit more butter.  I abstained from eating the beef, just had a tiny taste and piled my plate with veggies and a small helping of the Chateau Potatoes.

Bleu Brie with Apples and Water Crackers

Chateaubriand

Chateau Potatoes

Steamed Vegetables

Hollandaise Sauce

Creme Brulee with Fresh Raspberries

Chateau LaFitte

Bleu Brie with Apples and Water Crackers

I found a lovely wedge of cheese at my local market, a soft brie, shot through with a rich bleu….served with apple slices and simple water crackers….the family gathered round to sample as I cooked.

Chateaubriand

The name sounds daunting, but this is a very simple dish to make.  The key is getting the BEST quality of beef you can find.  I had my butcher cut a 3 pound, center cut piece from the tenderloin. (Preheat your oven to 400 degrees)   Sprinkle the meat with a mixture of grey salt and good, cracked black pepper.  Heat two tablespoons of olive oil in a large pan on top of the stove.  Brown all surfaces of the beef and drain off the fat.  Place the meat, in the drained pan, into the preheated oven.  Roast for 20 minutes for medium rare….the correct temperature for a perfect Chateaubriand.  Remove from the oven, cover with foil and let stand 15 minutes before slicing into 1/2 inch thick slices.

Chateau Potatoes

2 pounds of yellow, fingerling potatoes, sliced into small ovals (cut on the diagonal)

6 tablespoons butter

1/4 cup chopped fresh parsley (optional)

3/4 teaspoons grey salt

1/4 teaspoon ground black pepper

These will bake with the beef in a 400 degree oven.  Melt the butter in an oven proof skillet (I use my cast iron skillet for these) over medium-high heat.  Saute the sliced potatoes in the butter for five minutes.  Place the skillet into the over, alongside the tenderloin and bake for 20 minutes.  You’ll want to turn the potatoes after 10 minutes.  Remove the skillet from the oven and sprinkle with parsley, salt and pepper.

Steamed Vegetables

1/2 pound haricort vert (French string beans)

1 bunch of asparagus, cleaned and snapped to four inches

1 bunch brocollini, cleaned and trimmed to four inches

6 organic carrots, cleaned, peeled and julienned

Steam the veggies in vegetable broth over low heat for about 6-8 minutes.  You want them to be a bit crisp, never mushy and wilted.

Hollandaise Sauce

I suppose you might say I used a short cut for this.  I have made Hollandaise the old fashioned way for years but this is quicker and it is foolproof!  Even Ina Garten features a blender recipe for hollandaise so I’m in good company!

In a blender place:

3 egg yolks

1 tablespoon FRESH lemon juice

1/2 teaspoon sea salt

Place the top on the blender and pulse to combine for a minute or so.  Remove the little cap and pour 10 tablespoons of melted butter into the egg mixture in a steady stream with the motor running.  This will form a thick sauce that can be served to the side with the vegetables, beef and potatoes.  I added a tablespoon of tarragon to create Bernaise sauce….so yummy with the vegetables!

Creme Brulee with Fresh Raspberries

I have featured this recipe before, but it’s one of Dad’s favorites so here it is again!

*Thanks to About.com:  French Food for this yummy recipe.

There you have it!  After this feast you may want to abstain from fat and cholesterol for a few days!  But it was simply delicious!  Enjoy!

The Permanent Tourist is currently accepting Sponsors for the site, contact melissa@thepermanenttourist.com for more information.

Melissa | Finally Friday!, food & entertaining | 05 10th, 2013 | 3 Comments »

I normally post a menu for weekend entertaining on Friday.  Because of the time I spent at the fabulous King & Prince Resort this week I just have to share news of their new chef.

Meet Jason Brumfiel!  Jason is the talented new chef who heads up the culinary staff at the King & Prince.  He is a seasoned, no pun intended, expert who brings a wealth of knowledge and experience to the position.

Previously, Jason worked at Sea Island as chef at the River Bar.  His other experience includes travel to Thailand, France, Italy and Spain which offered him the opportunity to learn more about cuisines from all of these places. He spent several years as Chef de Cuisine at Mantra Restaurant in Great Britain.   His way with flavorings and spices is nothing short of miraculous.

On our first night at the King & Prince we were treated to a decadent cocktail hour during which Chef Jason “wowed” us with one of the most luxurious charcuterie spreads I have seen anywhere in the world.  The cheese came from Georgia’s finest, Sweet Grass Dairy, http://sweetgrassdairy.com.  The texture and flavors of the various cheeses was perfect with the selection of meats Chef chose from Sunset Farms, http://sunsetfarmfoods.com/ another Georgia proprietor from the Valdosta area.  Platters with Georgia olives, condiments, jams and jellies created a festive affair.

To accompany these gourmet delights we enjoyed Southern Mint Juleps that were made with Thirteenth Colony, http://www.13colony.net/ corn whisky, a bit of peach bitters, fresh mint and simple syrup.  They were light and refreshing, served up in mason jars in authentic Southern style!

A delectable Southern dinner followed during which Chef Jason prepared a delicious local favorite, Shrimp & Grits.  He was kind enough to share his recipe with us and it is posted below for you to try at home.  The new culinary trend of eating locally is being carried out in full force by this wonderful chef.

I am so excited about the changes and additions that are ongoing at the King & Prince.  This is St. Simons only beachfront resort.  It has so much to offer.  Stay tuned for more posts on the outstanding culinary experience we shared with Chef Jason.  And posts on the other adventures we shared during our Travel Writers Media Tour.  I can’t end this post without mentioning the awesome woman who put this excursion together for the fourteen attendees so impeccably.  Leigh Cort of Leigh Cort Publicity, http://www.leighcortpublicity.com/ was the mastermind behind this experience, along with Bud St. Pierre who is the Director of Sales & Marketing at the King & Prince.  More on them in future posts as well.

The best part of all is that I am blessed to live here on St. Simons Island!  I can visit the King & Prince Resort to have an amazing “Spa” lunch…more on that later, have cocktails by the ocean and be treated to the fabulous new menus created by Chef Jason Brumfiel!  Lucky Girl…….and a very happy one too.

Here is Chef Jason’s recipe for the best Shrimp & Grits I have ever eaten!

Georgia Low Country Shrimp & Grits

1 pint Logan Turnpike or Quaker Instant Grits

1 pint heavy cream

1 quart water

1/2 pound unsalted butter

salt, to taste

2 lbs. Chorizo or Andouille or smoked sausage, sliced into 1/2 inch slices

1 lb. white corn, roasted and cut off the cob

1 Vidalia onion, chopped

1 green pepper, diced

1 red pepper, diced

1 pint smoked cheddar cheese, shredded

1 cup mix of fresh cilantro, flat leaf parsley and chives, all chopped

5-6 lbs. Georgia Wild Shrimp, peeled and deveined (16-20 count/pound if possible

1 pint creme fraiche

2 bundles green onion, chopped

DIRECTIONS:

1.  In a 4-quart pan, place the Cream, Water, Butter and Salt (to taste, keep in mind cheese and chorizo added later will make this dish saltier) and bring to a boil.

2.  When liquid comes to a boil, stir in Grits and whisk until starting to thicken.  Turn off heat, cover with lid and let set about 20 minutes to bloom.

3.  While Grits are blooming, saute the Chorizo, Onions, Peppers & Roasted Corn until nice and colored.  Then, fold that mixture along with the chopped Herb Mix and Smoked Cheddar, then put in a warm area to serve.  If grits are a little stiff, just add a little more cream and gently heat over the stove top.

4.  In a saute pan, heat a little oil to smoking hot.  Season shrimp and saute on high for about 1 minute on each side, then add just a little white wine or shrimp stock or even just a little more butter to pan and let rest in pan while plating grits.  Top grits with shrimp, add a dollop of creme fraiche and garnish with green onions.

CAN I JUST SAY THIS IS SO DELICIOUS!!!  Let me know if and when you try the recipe!

 I will be posting about this elegant resort for all of my readers to see and experience a truly wonderful getaway.  You’ll find yourself making reservations!

\

The King & Prince Beach & Golf Resort – 201 Arnold Road – St. Simons Island, GA 31522 – 912-268-5003 – www.kingandprince.com

Historic Hotels of America

Melissa | Finally Friday!, food & entertaining, people | 04 19th, 2013 | 3 Comments »

Although I first posted this in the spring, it seems like the perfect menu to re-post during my six month celebration.  So delicious and easy to prepare.  This is the perfect menu for late summer entertaining!  Once again…..enjoy!

We’re going a bit lighter this week.  These are some of my most favorite recipes.  Easy, healthy and so delicious!  Here’s the menu for four:

Champagne Cocktails

Lemony Zucchini Bruschetta

Roasted Tomato and Fresh Herb Pasta

Pan Roasted Grouper

Fresh Berry Napoleons

Sauvignon Blanc

Champagne Cocktails

For each flute, soak a sugar cube in Angostura Bitters, top with icy cold champagne and a twist of fresh lemon.

Lemony Zucchini Bruschetta

1 whole wheat baguette

1 small log goat cheese

1 organic lemon

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh basil, finely chopped

1 organic zucchini

Shaved parmigiano reggiano

Slice the baguette on the diagonal, 1/4 inch thick.  Place in a single layer on a sheet pan and toast at 325 degrees until crisp, about 15-20 minutes.  Let the goat cheese soften at room at room temperature.  With a lemon zester or the fine edge of a grater, remove the zest from the lemon (the peel), mix with the softened goat cheese, adding 1 tablespoon of juice from the lemon and the fresh herbs.  Wash the zucchini and with a mandoline or very sharp vegetable peeler, cut thin strips lengthwise.

To assemble:  Spread each slice of bread with a thin coating of the cheese mixture.  place a strip of zucchini on top and curl, like ribbon candy (see picture).  Squeeze any leftover lemon juice over the top.   Top with a small bit of shaved parmigiano reggiano cheese and serve.

Roasted Tomato and Fresh Herb Pasta

1 pound angel hair pasta (I use the gluten free variety made from Quinoa)

2 pounds organic plum tomatoes roasted (see instructions below)

Extra virgin olive oil

1 cup each of fresh basil, flat leaf parsley and scallions, finely chopped

1/2 cup toasted pine nuts

sea salt and pepper to taste

1 cup shredded asiago cheese

Bring a large pot of water to a boil.  The pasta takes very little time to cook so I usually leave this step to last, so after the water boils turn it down and let it simmer so it’s ready.  Chop the roasted tomatoes and place in a large saute pan with 1 tablespoon good olive oil.  As the tomatoes begin to sizzle, add the fresh herbs and cook for about five minutes.  You want the herbs to be slightly crunchy.  Bring the water back to a boil, cook your pasta, drain it well and add it to the saute pan.  Add the toasted pine nuts and season with salt and pepper.  Transfer the pasta mixture to a large platter and sprinkle with asiago cheese.  Garnish with large basil leaves.

Roasted Tomatoes:

Preheat your oven to 300 degrees.  place halved plum tomatoes on the pan and drizzle with good olive oil, then sprinkle with sea salt.  Place in the warm oven for 3-5 hours.  You want the tomatoes to be slightly browned.  You can keep these stored in a container in your refrigerator for up to one week for use in all sorts of dishes that call for tomatoes.  Roasting the tomatoes in this way really enhances their flavor and gives them a sort of “candied” taste.

Pan Roasted Grouper

1 1/2 pounds fresh grouper cut into 6 ounce serving pieces

2 tablespoons good quality olive oil

juice of one lemon

1/4 cup dry white wine

1 tablespoon butter

sea salt and pepper to taste

Heat a large, heavy saute pan over medium-high heat.  Add the olive.  Lightly salt and pepper the grouper pieces, carefully adding them to the hot pan.  Cook for three minutes on each side, remove to a warm plate and set aside.  Add the lemon juice and wine to the pan, swirl in the butter and adjust the seasoning with sea salt and pepper as you desire.  Return the grouper to the pan to coat with the sauce.  You may add capers and lemon wedges if you wish.

Fresh Berry Napoleons

Do not be afraid of filo dough.  It is in your grocer’s freezer and it is a wonderful thing to keep in yours.  I have done both dessert and main course Napoleons and they are always delicious.  Take a deep breath and have fun with it!

1 package filo dough, thawed

1 cup sugar

1 stick butter, melted

1 carton each fresh strawberries, blueberries, blackberries and raspberries.

1 jar good quality raspberry jam

1/4 cup chambord liqueur

1 small carton whipping cream

1/4 teaspoon good vanilla

Heat the oven according to the instructions on the filo dough package.  On a sheet pan, carefully place one sheet of dough, brush with melted butter and sprinkle with sugar.  Repeat this until you have eight layers of dough.  With a pizza cutter, cut the dough into 3″x4″ rectangles.  Bake until golden brown.  You’ll probably need to do two pans of this for four people.

Rinse the berries and toss together in a bowl.  In a small pan melt the jam, adding the chambord at the end, if the mixture is a bit thin you can add 1 teaspoon or so of cornstarch that has been dissolved in 1 tablespoon water, stir well over a low flame until slightly thickened.  Chill a medium sized metal bowl and use this to whip the cream until stiff peaks form.  Add just a bit of vanilla to give the cream extra flavor.

To assemble:  On each dessert plate place one square of pastry.  Spoon the jam mixture on the pastry and top with a heaping spoon full of berries.  Repeat this two more times, ending with berries on top.  Spoon a generous amount of whipped cream on each Napolean ad serve.  A nice cup of espresso is the perfect accompaniment to this yummy dessert!

Melissa | Finally Friday!, food & entertaining | 04 9th, 2013 | No Comments »

It’s Finally Friday!  Sometimes there’s nothing better than a great steak for dinner.  I’m sharing one of our favorite menus today.  I hope you’ll enjoy it.  Try a BIG Napa Valley Cabernet Sauvignon to compliment the main course.  Start the evening off with guacamole stuffed endive spears and delicious blood orange margaritas.  It’s the weekend, enjoy!

Blood Orange Margarita’s (recipe courtesy of margaritarecipes.org – photo by Zesmerelda)

Ingredients:
1 quart fresh blood orange juice or fresh orange juice
1 1/2 cup fresh lime juice
1 1/2 cup Cointreau or other orange liqueur
3 1/2 cups silver tequila
Coarse salt
1 blood orange wedge or orange wedge PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
12 thin blood orange slices or orange slices
Ice
12 small sage sprigs or leaves

Method – The Procedure
In a large pitcher, mix the juices, Cointreau and tequila. Refrigerate until chilled, at least 30 minutes.

Spread a small mound of salt on a small plate. Moisten the outer rim of martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.

Add ice to the pitcher and stir well, then strain into prepared glasses. Garnish each drink with a blood orange slice and sage sprig.

Serve immediately; repeat as desired.

Endive Spears with Guacamole and Sweet Red Pepper

Serves 4 – 6

2 Endive heads

2 avocados, soft but not mushy

1 fresh garlic clove, minced

1/4 cup chopped fresh cilantro

juice of 1 lime

sea salt and pepper to taste

1 red bell pepper, cleaned, seeded and finely chopped

Separate the spears from the endive head.  In a shallow bowl, place the meat from the avocado.  Mash the avocado with a large fork, blending in the remaining ingredients, except the red pepper.  Stuff each endive spear with guacamole and sprinkle with red pepper.  Cool, crisp and yummy!

Wedge Salad

Serves 4

This is one of our all time favorites.  I have been lucky enough to get my hands on the Morton’s Steakhouse recipe for their famous blue cheese dressing.  I always use Maytag Blue cheese when making this dressing.  It perfects the salad.  Note:  To be sure you are getting a good head of iceberg lettuce, make sure it is not hard.  You can take the head of lettuce between your hands and if it gives a bit as you push into it, it’s probably going to be delicious.  This is the perfect season for lettuce of all kinds and I always prefer organic.

One head iceberg lettuce, washed, dried, core removed and cut into quarters

2 heirloom tomatoes, peeled, seeded and coarsely chopped

4 strips of bacon, cooked till crisp and crumbled (optional)

1/2 red onion, finely chopped (optional)

Place one quarter of the head of lettuce on each salad plate.  I like to chill the plates prior to arranging the salad.  Top with blue dressing, recipe below, and chopped tomato.  Sprinkle with bacon, red onion and cracked black pepper if desired.

Morton’s Steakhouse Blue Cheese Dressing

1 cup real mayonnaise

1/2 cup plus 1 tablespoon sour cream

2 tablespoons buttermilk

1/2 teaspoon Durkee Famous Sauce

1/4 teaspoon seasoned salt (I use Sangre de Cristo spice company Cajun seasoning in place of this)

Salt and freshly ground pepper

1/4 cup blue cheese, crumbled Maytag blue cheese

In a large mixing bowl, whisk together the mayonnaise and sour cream.  Add the buttermilk, Durkee sauce, and seasoned salt.  Whisk until well mixed and season with salt and pepper to taste.

Maker’s Mark Steak au Poivre

4 Ribeye Steaks, New York Strip or filet if you prefer

1/2 cup coarsely ground peppercorns ( use a combination of pink, white, green and black)

1 teaspoon Celtic Salt

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1/2 cup Maker’s Mark whiskey or your brand of choice

1/2 cup chopped flat leaf parsley for garnish

Combine the ground peppercorns with salt.  Sprinkle on each side of the steaks, pressing them into the meat.  Heat the olive oil in a heavy skillet with one tablespoon of butter.  Reserve the remaining tablespoon for the sauce.  Cook on high flame for four minutes on each side (you can also grill these outdoors, you’ll want the heat on your grill up to 450 degrees).  This will give you a perfect medium rare – medium steak.  Cook longer if you desire more doneness.

Remove the steaks from the skillet and carefully add the Maker’s Mark and the remaining tablespoon of butter.  When the butter has melted, return the steaks to the skillet.  Serve with Pomme Frites, see recipe below.  Spoon sauce over the steaks once they are plated and garnish with chopped parsley.

Pomme Frites

2 Idaho potatoes, washed and dried

3 cups of good quality vegetable oil

Cajun Seasoning

Cut the potatoes in half lengthwise, then in 1/4 inch slices.  Take those slices, placing them flat on a cutting board and cut in 1/4″ wide strips.  Heat the oil in a deep pan until sizzling.  Place the potatoes into the hot oil in batches.  When they are golden, place them on a cookie sheet lined with paper toweling to drain well.  Sprinkle with Cajun seasoning and serve.

Grilled Pineapple

 The perfect dessert for this meal.  It’s simple and always delicious!

1 pineapple, fresh, sliced in 1/2 inch slices (I buy the pineapple already cleaned and ready to slice)

1 jar Nutella

1 package mascarpone cheese

1/2 cup chopped hazelnuts

Fresh chocolate or plain mint ( I always have this growing in my herb pots)

Place the pineapple slices on a hot grill or stovetop griddle.  Cook for about 2 minutes on each side.  Mix the Nutella and mascarpone cheese in a small bowl.  Spread a generous amount on each pineapple and sprinkle with hazelnuts.  Garnish with fresh chocolate or plain mint leaves.

Melissa | Finally Friday!, food & entertaining | 02 15th, 2013 | 2 Comments »

At the end of the week we are all ready to kick back and relax for a few days.  Life on Georgia’s Coast is all about island time and enjoying life.  That’s why we choose to live here!  While other parts of the country are buried under snow, we are loving walks on the beach with temperatures in the high 60’s and low 70’s…..paradise!  That’s why our time here is golden and also why so many “snow birds” choose to spend their winter months in our area.  Perfection!  It’s what we have to remember during the short amount of sweltering, humid heat we experience from July through September.

Every Friday I’ll be sharing special events that may be of interest to you, your friends and family as well as some posts on local history.  I continued to be fascinated by the history that surrounds on this small stretch of barrier islands.  I continually hear about some person or event from years gone by that amaze and intrigue me!

I’m nearing the end of my first week of blogging.  It has been fun and I have learned so many things.  I’d love to hear your feedback on my posts thus far.  What did you or didn’t you like?  What inspired you?  And also, what would you like to see on Friday posts that would be of interest to you?

Listed below are just a few of these events that are happening this weekend:

Island Treasures 2013 is taking place on Jekyll Island as it has since 2002.  Treasure hunters can search Jekyll for the one of a kind glass floats that are created by artisans all over the country.  Each float is stamped with the year of the hunt on its base and can be registered at the Jekyll Island Visitor’s Center to receive a biography of the artist who created the float as well as a certificate of authentication.  The techniques use to create these beautiful spheres is the same that method followed for over 2000 years.  With the onset of plastic fishing floats there use has disappeared, making these specially crafted treasures of even greater value!   Since I collect glass floats, you may run into me there!

Two different events are taking place at the Glynn Art Association on Saint Simons:  a Digital Art Exhibition and the Coastal Photography Shoot.  Anyone interested in either of these art forms will find a feast for the eyes!  You’ll find the gallery at 529 Beachview Drive near the Lighthouse on Saint Simons.

Heather Heath, Executive Director of the Golden Isles Arts & Humanities, will have a casual conversation with attendees about the significance of art and humanities in our area on Sunday, February 10 from 3:00 – 5:00 pm.  The event will take place at the Mildred Huie Museum at 1819 Frederica Road on St. Simons Island.  A $5.00 donation is requested.

Not on the weekend but of great interest to foodies is the upcoming Chef’s Demonstration at the Jekyll Island Club Hotel, Wednesday, February 13th in the Club Ballroom.  The Chef will be preparing Filet of Fish en Papillote….delicious!  Reservations are recommended and can be made by calling:  912-635-2600.  Bon apetit!

If you want to venture down to St. Mary’s you can enjoy a family oriented Mardi Gras festival on Saturday, 2/9.  A bike tour, 5K run, street dance, parade, arts & crafts with plenty of food vendors will be there for your enjoyment.  If you want to stay for the Mardi Gras Ball that evening you can make reservations by calling: 800-868-8687.

Music lovers can find their favorite bands playing all over the area.  I’ll be posting more about this next week.  Share any information you may have with me about musical events and I’ll share them with my readers.

THIS JUST IN FROM BARBARA RYAN IN ST. MARY’S…...PARENTS TAKE NOTICE:

MEDIA CONTACT: LISA ALLEN  912-673-9161, EMAIL: ladanceworks@tds.net

FOR IMMEDIATE RELEASE….

SCHOLARSHIPS AVAILABLE FOR MUSICAL THEATRE CAMP

ST. MARY, GA—St. Marys Little Theatre, Lisa Allen Dance Works, and The Friese Studio of Music have teamed up to offer scholarships to this year’s Summer Musical Theatre Camp scheduled for June 10-14 and June 17-21. To be eligible for scholarship consideration, an application must be filled out and submitted by March 1st. Applications can be picked up at Lisa Allen Dance Works, 10880 Colerain Road, or by emailing ladanceworks@tds.net. Camp attendees and scholarship applicants should be ages 5 to 16.

This year’s two-week musical theatre camp, offered up by a consortium of Camden County’s most respected performance organizations—Lisa Allen Danceworks, The Friese Studio of Music, and St. Marys Little Theatre, is themed “Love Disney,” and will incorporate music, dance, and drama with favorite Disney characters played by camp attendees. According to Lisa Allen, owner of Lisa Allen Danceworks, every attendee will be a part of the grand showcase at the end of the two-week camp.

“The ‘Love Disney’ experience will enhance self expression and help build self confidence while the children learn to sing, dance and act,” Allen said. “Even seasoned performers will find the camp refreshing and an opportunity to polish their skills and build their resume.”
Allen went on to say that all levels of experience are welcome, even kids who have never performed in front of an audience before.

Megan Friese, owner of The Friese Studio of Music, said, “Last year’s theatre camp was so successful, we decided it must be a yearly event. Parents and the public were impressed by how much we accomplished in the two week period, and many of our attendees went on to participate in subsequent performances in and out of our area.”

Barbara Ryan, Director of St. Marys Little Theatre (SMLT), said that the 2013 Musical Theatre Camp is an official program of SMLT’s outreach to encourage the youth of Camden County to get involved in performing arts.

“Research shows that young people who participate in community theatre have the opportunity to develop skills such as improved communication, critical thinking, and social skills—all key components of any self-development program,” Ryan said. “This year’s camp will empower children to express themselves physically, emotionally, and intellectually. And the most important thing is that the kids will be having fun, which is what summertime is all about.”

Parents are asked to register their children for the camp by May 20 either in person at Lisa Allen Danceworks, 10880 Colerain Road in St. Marys, or online at www.ladanceworks.net. Casting calls will be conducted March 9 from 2pm to 4 pm at The Friese Studio of Music, and March 16, from 9 a.m. to 11 a.m. at Theatre by the Trax.  If unable to attend casting call, please call 912-673-9161.
For more information, call 912-673-9161.

MUSICAL THEATRE CAMP FACT SHEET
Camp runs June 10-14 and June 17-21, 2012 from 9 am to 1 pm.
Ages: 5 to 16
Tuition: $185 per person
Non refundable registration fee: $25
“Love Disney Show” to be performed June 21 at 6 pm at Theatre by the Trax, 1000 Osborne St., St. Marys
Register by May 20 at Lisa Allen Danceworks or online at www.ladanceworks.net.
Casting Calls: March 9 from 2 – 4 pm at The Friese Studio of Music and March 16 from 9 – 11 a.m. at Theatre by the Trax.
All levels of experience are welcome, including beginners.
Call 912-673-9161 for more information.

Melissa | Finally Friday!, Out&About | 02 8th, 2013 | 5 Comments »