The Coto de Caza News
The Only Weekly Newspaper Exclusively for the Rancho Santa Margarita and Coto de Caza Area
November 22, 2013
World-renowned Pianist John Perry Presents a Recital to Benefit the Saddleback College Piano Fundraiser Reflections of the Ocean Classical Keyboard Series proudly presents international pianist John Perry in a piano recital on Saturday, November 23rd at 6:30 p.m. in the McKinney Theatre. The program will feature works from Mozart, Schubert, Chopin, and Beethoven, among others. A reception will follow the recital. John Perry, distinguished artist and teacher, earned his bachelor’s and master’s degrees at the Eastman School of Music and was a student of Cecile Genhart. During those summers, he worked with the eminent Frank Mannheimer. Recipient of a Fulbright Scholarship, he continued studies in Europe for four years where he worked with Wladyslav Kedra, Polish concert artist and professor at the Akademie für Musik in Vienna, and Carlo Zecchi, renowned conductor, pianist, and head of the piano department at the Santa Cecilia Academy of Music in Rome. Mr. Perry has won numerous awards including the highest prizes in both the Busoni and Viotti international piano competitions in Italy and special honors at the Marguerite Long International Competition in Paris. Since then he has performed extensively throughout Europe and North America to great critical acclaim. Also a respected chamber musician, Mr. Perry has collaborated with some of the
finest instrumentalists in the world. Mr. Perry is Professor of Music at the Glenn Gould School of the Royal Conservatory of Music in Toronto. piano faculty at California State University Northridge in Los Angeles, Artistic Director of the Southern California Music Institute, and Professor Emeritus of the USC Thornton School of Music in Los Angeles. During the summer he is artistprofessor at the Lake Como International Piano Academy, the Banff Center in Alberta, Canada, the International Music Festival in Perugia, Italy, the Sarasota Music Festival in Florida, the Orford Music Festival in Quebec, the Amalfi Coast Music Festival in Italy, the Internationaler Klaviersommer Cochem, Germany, the Morning Music Bridge Program in Calgary, Alberta, and the Montecito Festival in Santa Barbara. In January he is main guest artist at the Sydney Piano Festival in Australia. His recordings are available on the Telefunken, Musical Heritage Society, CBC, ACA, and Fox labels. Mr. Perry will also be conducting a Master Class and Student Performance on Sunday, November 24th at 2:30 p.m. in the McKinney Theatre. Advanced piano students will perform. Tickets are $15 general; $12 seniors; $10 students; children FREE with paying adult; 2 for 1 for music teachers with MTAC/CAPMT ID. The ticket office is open Wednesday
through Saturday, noon to 4:00 p.m. or order your tickets online at any time at www.saddleback.edu/arts. Saddleback College is located at 28000 Marguerite Parkway in Mission Viejo, just east of Interstate 5 at the Avery Parkway exit. Free parking is available in Lot 12. Take Avery Parkway to Marguerite Parkway turn left to the third traffic light, which is Saddleback’s Marguerite entrance. Turn right into the campus and take the second left to Theatre Circle, turning right into Lot 12. The Music Department has established a comprehensive program which is considered to be one of the finest in California: a complete lower-division curriculum for transferring music majors, numerous performance groups, private and group lessons, a full concert series with faculty and guest artists, and general music courses. The nationally-recognized faculty is dedicated to performance and to teaching in all areas such as vocal, instrumental, jazz, guitar, and piano. Other music classes include harmony, musicianship,
composition, history, and appreciation of western art music, rock, jazz and world. Located in Mission Viejo, Saddleback College provides quality higher education and training to the greater south Orange County community. Having served more than 500,000 students since 1968, Saddleback College offers more than 300 degree and certificate programs to help students reach their personal, career, and educational goals. For more information, please visit www.saddleback.edu. For Fine Arts events, visit www.saddleback.edu/arts.
How to Safely Thaw and Safely Deep Fry Your Dinner Turkey Southern Fried Gobble, Gobble
By Michael Hollingsworth Just in time for Thanksgiving a couple of turkeys, believing they’re walking the green mile, will inherit the traditional last minute pardon from the president of the United States in a White House ceremony. Last year the pardoned turkeys were hatched and raised in Goldsboro, North Carolina and rumor is that this year’s turkeys will be California raised. Americans are increasingly turning to turkey to adorn their dinner tables. From the holiday wholebird-delight to a turkey-burger we are discovering the beneficial advantages of a delicious turkey meal. According to the National Turkey Federation, “Turkey consumption has increased 109 percent since 1970, due to consumers’ recognition of turkey’s good taste and nutritional value. In 2009, U.S. consumption of turkey was 17 pounds per person.” That’s a lot of turkey. But before we can get them to our dining tables, the usually frozen birds must be thawed for cooking.
SAFEST METHOD TO THAW A FROZEN TURKEY
The refrigerator method is the best and safest way to thaw your turkey. The rule of thumb is to allow about 24 hours for every 4 to 5 pounds of turkey. Leave the turkey in its original wrapping and put it inside a shallow pan. Place the bird into your refrigerator. Assuming your refrigerator maintains about forty degrees, an 8 to 10-pound bird will take about 2 to 2 1/2 days to thaw. A 12 to 16 pound bird will take about 2 ½ to 4 days, and so on.
SAFETY TIPS WHEN FRYING A WHOLE TURKEY
Okay, It’s true. Frying whole turkeys started as a southern thing. Us Southerners love fried foods. But the popularity is spreading through every state as people are frying more every year. Frying a whole turkey is not as fattening and as bad for you as you might think. The delicious final product is crispy golden brown on the outside, moist on the inside and is not greasy in the least.
Never fry indoors. Never fry on an outdoor deck. Always fry outdoors on a level grassy or dirt surface. Always keep a proper fire extinguisher close by. Keep several potholders and oven mitts close by. Do not over fill with oil. Over filling could be very dangerous!
Try to fry 8 to 12-pound turkeys for safety as well as best taste. Never exceed 15 pounds. Use an outdoor propane fryer with a 40 to 60-quart boiling pot. Use oil that produces low smoke, such as, peanut oil. Use a food and a deep fry thermometer to maintain proper temperatures.
The Coto de Caza News
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