The Daily Reveille
page 10 theatre
‘Frankenstein’ ready for early October kickoff Swine Palace to stage production BY logan keen lkeen@lsureveille.com In association with the University, Swine Palace Productions will put on its first show of the 2014-15 season, an adaptation of Mary Shelley’s 1818 horror classic, “Frankenstein.” The production, originally adapted from the novel by Victor Gialanella, is equal parts Gothic thriller, untamed romance and cautionary tale — especially harrowing now in this age of artificial intelligence and technological progress. The show is slated to run at the Shaver Theatre from Oct. 1 to 12, with a pay-what-you-can performance on Oct. 1, a sneak preview on Oct. 2 and two matinees on Oct. 5 and 12. The show’s director, George Judy, who doubles as Swine Palace Productions’ artistic director, said “Frankenstein” was chosen as its opener for several reasons. “We try to do some shows each year that are either literarily relevant or in some way connected to the school system,” Judy said. “[Frankenstein] is the most widely read novel in high school in the country, and so a lot of kids have been exposed to the story.” “There are a lot of issues
about nature versus nurture, and parenting, and how we are responsible for those most vulnerable around us. It also was the first real science fiction story, and so it’s sort of dealing with science run amok,” Judy said. Judy, who holds a master of fine arts in acting as well as membership in the Screen Actors Guild, said the story was deemed even more relevant as science continues to grow more and more ambitious. He said most of the company is graduate actors from around the country, as well as a few professional guest artists. Brendan Averett, who plays the creature at the center of the chaos, is a young actor from New York City. Averett who is 6-foot-7, and about 270 pounds and was described by Judy as “a tremendous asset to the production.” In addition to Averett, the production will feature Tim Moriarty as Dr. Victor Frankenstein, Amanda Clark as the doctor’s love interest Elizabeth Lavenza, and Amar Atkinson as Frankenstein’s best friend from medical school Henry Clerval. “It’s been exciting,” Judy said. “The show has some beautiful writing by Mary Shelley. It’s really fun for the whole family. There’s something for everyone.”
Tuesday, September 30, 2014
art
Photography group strives to learn new techniques, methods BY Joshua jackson jjackson@lsureveille.com Within the media of art are multiple styles, genres and systems. Paintings can be created digitally or by hand and musicians can create a sound from an instrument or a computer. Photography is no different. Through Louisiana Photographic Society, artists are given the opportunity to pick up multiple tips and procedures to enhance their photography capabilities and learn about photographic media they never dreamed possible. The origins of the society are uncertain. David Arbour, president of LPS, said he knows the club is more than 60 years old only because he ran into members of a local golf club who remembered the society from six decades prior. The goal of the society is to advance and promote the art of photography within the community. The group has grown to approximately 180 people who range in photography skills and knowledge. Arbour said there are so many photography techniques and terms to learn that most members view the society as a “continual learning experience.” Each month, LPS changes its theme to focus on a specific field and style of photography such as photojournalism or showing motion through still images. The group also invites experts of photography forms to teach classes on new methods of editing or
how to take photographs from difficult angles. Yearly dues and applications are collected once a year, and members are expected to provide their own photography equipment. However, Arbour said buying equipment doesn’t always mean acquiring the most expensive camera or lens. A few LPS members take pictures solely on their smartphones. While this may not be seen as professional, Arbour said he sees the potential for great art that can come from a palm-sized device. “I was always impressed with the things that could be done by observing life,” Arbour said. “Any lens can be a medium to do that.” Aside from monthly meetings and informational classes, LPS also travels to locations in Louisiana and Mississippi to take pictures of underappreciated or unexplored places in those areas. Ken Wilson, field trip coordinator for LPS, books most of the trips for the society and said the trips are what bring the group together. The members ride together and share photography tips and tricks to capture the best images possible. To capture life in motion they attend events like the LSU Rural Life Museum’s “Harvest Days” event, Civil War reenactments and festivals such as Festival International and the Baton Rouge Blues Festival. Recently, LPS took a trip to a sugar cane factory and discovered the lengthy process it takes
to harvest the Louisiana cash crop. Arbour said it was at that point he realized the society had become more than an opportunity for good photos. “We’ve lived here all our lives and there’s still a lot we don’t know about our own area,” Arbour said. “The society has grown to be a place to learn a little more about our history and rich culture.” After the members return from a trip, they will take their photos into post-processing to adjust colors and brightness. While many of the photos are for personal gratification, the society takes a few of its photos and places them in Baton Rouge area exhibits. The group held an exhibit called “Light Up Louisiana” in the Louisiana Old State Capitol building earlier this month. On Sunday, the society will open another exhibit in the East Baton Rouge Parish main library. Occasionally, LPS members’ photos will be published in newspapers or featured in websites, but Arbour said the society is not a group of freelance photographers. He enforced that the photographs members take are for personal satisfaction and to showcase the talents they’ve picked up. “People learn how to see things from a creative perspective in our club,” Arbour said. “It’s one thing to take a picture, but it’s another to clearly capture an emotion or story.” You can reach Joshua Jackson on Twitter @Joshua_Jackson_.
food and drink
Portobello’s Grill revamps menu to attract clientele
BY paige fary pfary@lsureveille.com Locally-owned Italian restaurant Portobello’s Grill released its new menu last Monday, with new and fewer dishes. Nathan Normand, Portobello’s brand manager, explained this change was an effort to keep things “fresh” and to remain a progressive business. “We want to keep our guests guessing,” Normand said. “And needs and wants change. Students come in for homestyle meals, and we have to keep up as their palates evolve.” These menu changes — which include the addition of a few items, the removal of more items and an overall smaller menu — provide a reason for guests to keep coming back, Normand said. While the modifications were not necessarily competitive, Normand said the forward-thinking attitude lends itself to competitiveness. Normand also explained that failure to evolve with the needs of the customers leads to the downfall of many restaurants.
Whitney Abadie, a server and bartender employed at the Old Hammond Highway location, said the changes had some negative results upon the new menu’s release. As guests of a “regular-based company,” a few frequent customers were displeased to find their favorite meals removed from the menu. “But we strive to have excellent service,” Abadie said. Abadie said she and her fellow servers “guide” guests and longterm customers to new dishes, even at the cost of abandoning long-time favorites such as the Pomodori pasta and spicy shrimp Portofino. Abadie said guests have been responding positively to new meals. However, Portobello’s still offers its guests signature plates like the eggplant roulades, an appetizer Normand said would spark a “small revolt” if removed. While the restaurant may be losing plates that were available since opening, Abadie explained that by trimming down the menu, Portobello’s is remaining true to itself. She said the company took efforts to have “something for everyone” too far, resulting in too large
of a menu. With fewer items, Normand said Portobello’s can focus on making good dishes great and elevate execution, while still maintaining its Louisiana-Italian style. Both Normand and Abadie noted these changes are meant to “wow” customers in ways that the removed dishes could not. Normand said the two primary menu additions received good reviews so far. Abadie said that customers have reacted most positively to the fish and shrimp creole, which includes Mahi Mahi and Louisiana white shrimp. Portobello’s also began offering customers fresh ciabatta bread with baked-in rosemary. In addition, it serves infused olive oil — which includes thyme, salt, and garlic seasonings — straight out of a wine bottle. Portobello’s celebrates the frequent, smaller changes it makes regularly. For example, Portobello’s prides itself in seasonality, Normand said. The restaurant offers seasonal cocktails, which will soon transition from summer into fall flavors including sweet potato,
sam karlin / The Daily Reveille
Portobello’s Grill rolled out its new menu Sept. 22 which includes the eggplant roulades appetizer. pumpkin, molasses and bourbon. Normand explained the changes in the menu were intended to not only enhance presentation but also to keep customers happy. The restaurant also strives to serve a wide variety of people, which led the
restaurant to use a larger menu before the recent changes. Normand said “there’s always a next move” in terms of changes in the near future, and that Portobello’s will keep such changes secret to surprise guests.