Diversions 7.3.14

Diversions YourObserver.com

A&E

Darryl Knapp unscripted on Sarasota Improv Fest. PAGE 2

THURSDAY, JULY 3, 2014

HOME

Siesta Key home shows how modern can be traditional. PAGE 6

FOOD&COOKING | HOSTING MADE EASY

A&E

Marty Fugate reviews ‘The Price.’

PAGE 7

by Mallory Gnaegy | A&E Editor

BACKYARD

BARBECUE Call a few friends and fire up the grill — it’s barbecue season. To make things easy for your next shindig, some local restaurants share their best barbecue recipes.

Shrimp and roasted red pepper skewers with smoked paprika potato salad from Off the Hook Seafood Co.

FOOD&COOKING COVER STORY CONTINUED ON PAGE 4

Mallory Gnaegy

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THURSDAY, JULY 3, 2014

// ARTS&ENTERTAINMENT: UNSCRIPTED EXCITEMENT

by Mallory Gnaegy | A&E Editor

INTRODUCING THE

MAYOR OF IMPROV Some towns have mayors, but only Sarasota has a mayor of improv. At least, that’s what funny man Darryl Knapp calls himself.

D Mallory Gnaegy

“Making your fellow players look good is the No. 1 rule in improv,” Darryl Knapp says.

arryl Knapp knows all the improv groups and their members around the country. He’s seen most of them — not just in Florida, but in their home states or at other festivals.

He’s taken their workshops. He’s gotten to know them.

In fact, Knapp is so passionate about the impromptu form of comedy, he has earned the moniker of “Mayor of Improv” from his troupe members. Next weekend, he’ll operate in this unofficial capacity as he helps welcome improv groups from

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Knapp, 45, is a member of FST Improv, the home team in the upcoming sixth annual Sarasota Improv Festival July 11-12.

Knapp says his mission for the festival is twofold: to make sure he’s a good hosting-troupe member and to watch as many shows as he can.

“I’m out there shaking hands, kissing babies — you know, typical mayor stuff,” he says.

In addition to FST Improv, Knapp is part of Tampa improv troupe Dear Aunt Gertrude (also

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// ARTS&ENTERTAINMENT

by Marty Fugate | Contributor

We recently spoke with Upright Citizens Brigade operative Natasha Rothwell at an undisclosed location. She came wearing a trench coat and an attitude that could cut glass. She also had a guitar.

The Upright Citizens Brigade are the rock stars of improv comedy. UCB has been a profound influence on many of us — both the 1990s TV series and the UCB theaters in NYC and LA. How does it feel to be carrying that torch?

Honestly, I feel like the torch is carrying me. Wait … would that mean I’m the fire or I’m on fire?

And if I’m carrying the torch, do I have to run or can I walk? Where did the fire come from? Who let you in here? which he says nears selling out each time they perform.

But the other portion of his enjoyment comes from the camaraderie of his fellow troupe members. He explains that it’s important to socialize together because it makes you stronger as a troupe.

As an individual, Knapp is good at physical comedy, puns and characters, but what he’s best at is playing a supportive role in the troupe. He says that making your fellow players look good is the No. 1 rule.

(Natasha cries and curls up in a fetal position. We administer smelling salts and play a few bits from George Carlin’s first comedy album. She quickly recovers.)

(Natasha slowly begins backing away.)

Do you enjoy the give-andtake of working with other troupes at the Sarasota Improv Festival?

It’s amazing to work with other teams around the country, whether it’s coaching them or sharing the stage with them. (Strumming guitar.) Improv is magic that way; it brings people together.

Inquiring minds want to know: What is ASSSSSSCAT? The best of the best doing the best of the best.

What's the most fun you’ve ever had doing improv?

The ... Sarasota ... Improv ...

Festival?

Have any of you performed in Sarasota before? Are you looking forward to it? Dreading it? What?

I can’t wait! I’ve never been to Sarasota before, and I’m definitely looking forward to it.

(She purrs.)

Without pointing fingers at any ‘other’ troupes, there’s a lot of tame improv going around. Do you get a kick out of keeping it raw, real and a little edgy?

“Edgy?” (Lights cigarette.)

You don’t know edgy.

(Natasha throws cigarette at a puddle of gasoline and walks off into the distance.)

This is just a tease! Read the full story online at YourObserver. com.

Knapp explains it with a simile: “In your sport, you may have a bad day, but your fellow players may have a good day, so you win,” he says.

He hopes to “win” each time he’s on stage, even though it’s not a competition. And once the festival is over?

“I just don’t want it to end,” he says with a sigh. “The drive home on Sunday is always a rough time — but the drive to the festival is all anticipation.

It’s just one of the greatest weekends you can have. I can’t wait!”

// See Darryl Knapp demonstrate his improv skills in a video online.

IF YOU GO Sarasota Improv Festival When: 6 to 10 p.m. Friday, July 11 and 5 to 10:30 p.m.

Saturday, July 12

A man and his island Knapp practices his improv with this: “If all the members of FST Improv were stuck on an island, (____ name____) would be most likely to (___ action___).

• Christine Alexander would be most likely to procreate.

• Emily Levin would be most likely to be a calming factor.

• Adam Ratner would be most likely to not get a haircut.

• Tim Beasley would be most likely to befriend the natives.

• Caitlin McKelley would most likely be the most sensible one.

• Darryl Knapp would be most likely to die first.

• Patrick A. Jackson would be most likely to put on some show tunes.

• Steve Teresi would be most likely to become a small woodland creature.

• Joey James would be most likely to become a tree (because he’s so tall).

• Angel Parker would be the most likely to get injured.

Where: Florida Studio Theatre, 1241 N. Palm Ave. Cost: Single show tickets $10; special events $25; weekend pass $59; nightly pass $49; workshops $29 Info: Call 366-9000 or visit floridastudiotheatre.org.

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in the upcoming festival), and he performs in Improv Addicts (Lakeland), Lazy Fairy Improv (Sarasota) and co-directs Alpaca Suitcase (Tampa).

This means when he’s not working as a dispatcher in his 9 to 5, he’s at rehearsals three to six nights a week. Except for Sundays. Sunday is a day of rest or, in his case, baseball. He sees the Tampa Bay Rays play or a minor league game most Sundays.

Although, the Sunday prior to this interview he skipped baseball to watch a 45-hour improv marathon. He can’t turn it off.

This time of year leading up to the festival, to say Knapp is excited is an understatement.

Knapp says he hasn’t blinked in days because he’s just watching the clock: counting down the seconds until the festival.

The festival is the best weekend an improviser can have, Knapp says. He calls it the best festival in the nation. It showcases a wide variety of talented funny people who make up the content filling the 48 hours on the spot. Sixteen groups will perform a variety of improv styles in 40-minute segments.

Nothing is written down.

“Nobody knows what’s going to happen!” he says, “Except that you’re going to enjoy the heck out of it.”

And it doesn’t get better than the Sarasota audience. He says at most improv festivals the audience consists of the visiting troupes. But not here. The audience is loyal at every FST show,

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THURSDAY, JULY 3, 2014

// FOOD&COOKING: HOSTING MADE EASY

by Mallory Gnaegy | A&E Editor (continued from page 1)

BACKYARD BARBECUE Call a few friends and fire up the grill — it’s barbecue season. To make things easy for your next shindig, a few local restaurants share their best barbecue recipes.

I

t’s a great time of year to embrace the lazy summer days and host a backyard barbecue (or indoor summer shindig if you’re not cut out for the heat).

Whether you’re the type to prepare it all solo or invite each friend to bring a dish — we’ve supplied just the menu for you and your guests.

Some local restaurants collaborated to plan one menu. And, because their selections were so superb, we finagled them into sharing their secret recipes (you’ll never tell anyone, right?).

The only thing that’s not included is the red gingham tablecloth. So get fired up (and fire the grill up while you’re at it) for your own backyard party.

STARTER

SALAD

Blue Rooster

Off the Hook Seafood Co. 6630 Gateway Ave., Sarasota 923-5570

Shrimp and roasted red pepper skewers with Sriracha mayo (Serves 4) Ingredients: 12 shrimp 8 baby red and yellow peppers Sriracha mayo: 1 cup mayo ½ shallot 1 teaspoon garlic Juice 1 lime, lemon and orange 2 ounces Sriracha 1 teaspoon salt Method: 1. Soak large kebab skewer in water for 15 minutes; pat dry. This is to avoid burning on the grill.

2. Thread shrimp and bell pepper onto wooden skewers, alternating the pieces and dividing them evenly.

The Blue Rooster’s cucumber ambrosia salad (Serves 5) Ingredients – Marinade: ½ cup white wine ½ cup honey ½ teaspoon cayenne ½ teaspoon paprika

3. Season with blackening.

4. Arrange skewers on a grill, turning over once until the shrimp are lightly browned and cooked through and the bell pepper has softened, 2 to 3 minutes per side.

5. Serve the skewers on a bed of potato salad with Sriracha mayo drizzled over the top.

Salad: 2 cucumbers, shaved ⅛ inch ½ ounce arugula 4 segments of grapefruit 8 segments oranges 1 ounce balsamic glaze salt and pepper to taste Dressing: ½ cup sour cream ½ cup buttermilk ⅔ cup roasted pineapple ⅓ cup honeydew ½ teaspoon fresh basil ½ cup toasted coconut ½ teaspoon salt ½ cup brown sugar

TIP: To dress up your barbecue with an air of sophistication, serve the skewers on a bed of smoked potato salad as a first course.

You can even prepare it a day ahead. Find the recipe online at YourObserver.com.

In The

Kitchen

1525 Fourth St., Sarasota 388-7539

Method: 1. Combine the ingredients of the marinade, and marinate the cucumbers for 12 to 24 hours.

2. Roll segments of citrus and celery inside one strip of cucumber; do this three times and put them on a plate. In between these cucumber mounds, place the arugula and additional citrus. Dress the mounds of arugula with the dressing. Drizzle balsamic reduction over the whole plate.

3. Combine the ingredients of the dressing in a food processer and drizzle on the top of the arugula and citrus. Cover the entire dish with a drizzle of balsamic reduction.

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of The Sarasota-Manatee Originals Visit YourObserver.com/InTheKitchen For The Recipe And Video

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Funds do not expire. Subject to applicable law, a $2.00 monthly fee will be assessed against card balance 7 months after card issuance and each month thereafter. Additional limitations apply. Ask participating dealer for details and rebate form. **Additional equipment is required for app operation; ask for details. ©2014 Hunter Douglas. All rights *Manufacturer’ s mail-in rebate offer valid for used qualifying purchases Hunter Douglas of window with theowners.

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// FOOD&COOKING Harry’s Continental Kitchens

Harry’s corn salad (Serves 8) Ingredients: 8 ears of roasted or grilled corn 10 ounces feta cheese One red pepper, diced 6 green onions, diced thin

DESSERT

525 St. Judes Drive, Longboat Key 383-0777

Dressing: 12 ounces mayonnaise ¼ cup lemon juice ½ cup sugar Dash of cayenne pepper Salt and pepper to taste Method: 1. Roast or grill corn ears until brown. Cool and cut off of cob.

2. Put in bowl and add diced pepper, green onion and crumbled

SIDE feta cheese.

3. Mix in separate bowl: mayonnaise, lemon juice, sugar and cayenne pepper and salt and

Photos by Mallory Gnaegy

pepper.

4. Add to corn mixture and mix.

Let sit for half an hour and drain excess dressing as desired.

Peppered Cowboy Ribeye Beef on a bed of arugula and roasted artichokes (Serves 2 to 4)

Roast 1296 First St., Sarasota 953-1971

Ingredients: 25-ounce cut ribeye beef Sea salt and crushed black peppercorns Salad: 6 cooked artichoke segments 2 ounces kalamata olives 2 ounces shaved red onion 2 ounces green beans, split down the center 2 ounces sundried tomatoes 2 ounces roasted red peppers 2 ounces shaved Parmesan 5 ounces arugula Sherry vinaigrette ½ shallot minced ½ clove of chopped garlic ½ ounces Dijon mustard ¼ ounces brown sugar ¼ cup sherry vinegar

MAIN COURSE ¼ cup white wine vinegar 1 cup canola oil Method: 1. Using sea salt and crushed black peppercorns, create a crust covering each side of the ribeye.

2. Grill for 4 minutes on each side.

3. Move to the top rack until 130 to 140 degrees or until the center feels firm (medium rare). (You could also finish it in your oven.)

While the meat is finishing, grill the artichokes until they are warmed through.

4. Combine all vinaigrette ingredients aside from the canola oil.

Slowly whisk in the canola oil and add salt and pepper to taste.

5. Cover the plate completely with arugula and artfully place the other ingredients along the perimeter. Place meat (sliced into ¼-inch strips) in the center of the salad bed.

Summer fruit tart (Serves 8)

1412 State St., Sarasota 706-2075

Ingredients: Fresh fruit of your choice (shown here with sliced strawberries and raspberries) Tart shell: Shortbread dough (can be your favorite homemade cookie recipe or store mix) 1 cup butter or margarine, softened ¾ cup powdered sugar 1 teaspoon vanilla extract 2 ½ cups flour Mascarpone cream: 8 ounces cream cheese, softened 4 ounces mascarpone cheese, softened 2 cups powdered sugar 2 tablespoons heavy cream (add more for consistency if too thick) 1 teaspoon vanilla extract Method: 1. Heat oven to 350 degrees. In a large bowl beat shortbread

The Short Giraffe

dough, butter, powdered sugar and vanilla with spoon.

Stir in flour. If the dough is crumbly, mix in 1 to 2 tablespoons butter softened.

2. Roll dough ¼-inch thick on lightly floured surface. Press into the sides of your tart pan to give an even seal and break off any excess hanging over the rim.

3. Bake 15 to 20 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

4. Whip all the ingredients for the mascarpone cream for about 2 minutes, until fluffy.

Spread evenly into cooked tart shell. Garnish with fruits of your choice.

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// HOME&GARDEN: OPPOSITES ATTRACT

by Heather Merriman | Black Tie Assistant Editor

BLENDING

CONTEMPORARY & TRADITIONAL This Royal Palm Harbor home illustrates the perfect blend of contemporary and traditional design.

DESIGN

I

t may seem unusual to design a home with two opposing design styles, but there are aspects of both designs that appeal to many people’s senses, as well as aspects they dislike. Luckily, choosing one style over the other is not a design requirement.

It’s quite common (and becoming a trend among designers and architects) to use the appealing characteristics of contemporary design — the clean lines, neutral color pallets and

understated décor — with the rich woods, linens and warmth that define traditional design.

Nick Ferguson of NC Ferguson Construction has done just that with his latest project on Siesta Key. Taking us through the recently completed home, he explains how his company mixed contemporary and traditional design, and he provides suggestions for bringing more of either looks into the home.

 The 3,400-square-foot home in Royal Palm Harbor is located on an inlet in a wide canal that feeds directly into the Intracoastal Waterway.

FIXTURES AND SMALLER DETAILS

The use of contemporary fixtures throughout the home can easily complement an opposing design style. These Restoration Hardware fixtures in the kitchen have an industrial look, favoring a more contemporary style. To add a traditional element in the kitchen, dark wood bar stools would do the trick. This look can also be achieved by doing the opposite — use more traditional fixtures to complement more contemporary furniture.

SAY IT WITH FLOORING

 Bringing in warmth and openness, both traditional and contemporary design is seen in the floor plan. The windows and doors of the home are all floor-to-ceiling, playing a major role in the openness of the home.

“What is really unique about this home is the amount of natural light that comes in,” says Ferguson.

— and other natural elements

 Ferguson uses light and warm touches to balance the home's elements.

“I like contemporary and modern, but not the coldness that some contemporary design has. I focused on the clean lines, but added the warmth,” says Ferguson. “It’s about mixing things, textures, tones, materials and putting all of that in one space.”

The more contemporary design can be taken in a more traditional direction by adding warm finishes. The wood flooring inside the home and the cypress wood and Cumaro details on the exterior bridge this gap.

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Organic elements are the perfect blending tool. The use of woods and granites can push a home in one direction or the other in terms of design style, or blend them together. This is illustrated by the choice of flooring in this home. The living space of the home is composed of polished concrete flooring, but the bedrooms in the home are floored with wide-panel French white oak and Brazilian teaks. Blending concretes, woods, granites and tiles are an unlikely combination of textures that work. To further play with this look of blending textures and materials, use rugs, linens and furniture to speak to your style of design.

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Selling Sarasota Successfully

// ARTS&ENTERTAINMENT: REVIEWS

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“The Price” runs through July 13, at the FSU Center for the Performing Arts, 5555 N. Tamiami Trail, Sarasota. Call 351-2808 or visit banyantheatercompany.com for more information.

THEATER // ‘The Price’ The Banyan Theater’s current production of Arthur Miller’s “The Price” unfolds in an old family apartment in 1968 in New York City. The apartment’s stuffed with old furniture and bad memories; the building is set for demolition; everything must go.

The task falls to Victor Franz (Charlie Kevin), a by-the-book New York City policeman on the verge of retirement.

The once-ritzy stuff belonged to his oncewealthy father. The stuff’s been gathering dust here since the 1929 stock market crash wiped out his father’s fortune and crushed his spirit. Victor gave up his dream of a scientific career to take care of his father (who remains an emotionally shattered shut-in for life).

Victor’s brother, Walter (Peter Thomasson), gave up on his father (except for a token $5 a month payment) and pursued and achieved his dreams of being a wealthy surgeon. Despite his wealth, he refused to pay Victor’s college tuition. The brothers have remained estranged for years. Their father ultimately dies, but Victor puts off the furniture sale until the wrecking ball forces his hand.

Walter enters the picture — not wanting a cut, of course, just wanting to help. Eightynine-year-old estate appraiser Gregory Solomon (Conrad Feininger) tries to mediate.

“With used furniture you cannot be emotional,” he says.

But, of course, you can. Clearing the old junk away forces the brothers to deal with old scores and old sores. Victor’s wife, Esther (Lauren Wood), stands by her man — though she wishes her man had more money.

The above only hints at the dense layers of personal story and political implication — this is, after all, an Arthur Miller play. Don Walker directs this material with snappy, naturalistic, almost easygoing rhythms. The powerful, simmering issues only gradually emerge — and powerful theater is the result. Walker’s deft sense of character and timing make you feel like you’re eavesdropping on flesh-and-blood people.

The flesh-and-blood actors deserve credit here, too. Kevin’s performance is a true stand-out. He makes you believe in the wheels turning in his mind; the unspoken words behind the words he speaks.

A great physical actor, too. He’s a thin guy, but — through body language alone

— convinces you he’s an aging cop with a pot belly. Nice. Feininger’s Solomon is part comic relief — string his lines together, and they’d read like stand-up comedy.

He’s also a dispenser of wisdom, as his name implies. Victor’s wife could’ve easily seemed shallow, but Esther’s nuanced characterization conveys her inner conflict between loyalty to her husband and desire for creature comforts. At first, Thomasson’s Walter comes off as Dr. Bigshot (he speaks with an upper-crusty mid-Atlantic accent). That façade eventually crumbles as he reveals his true agenda — and the price Walter’s paid in his soul for his decisions.

It all takes place in a crowded, shabby genteel apartment that could double for a consignment shop. Excellent work by set designer Chris McVicker, who must have had fun digging up the old armoires, oars and fencing foils. Costume designer Ross Boehringer also does a fine job with the late-1960s clothing. When a costume drama doesn’t feel like a costume drama, you know you’ve done your work.

As to Miller’s work on the page, it’s sometimes a tad less convincing. It’s a great play but uneven. The first act is crisp, strong and true to life, with clever dialogue and comic rhythms — and not much expositional furniture to move. Walter only shows up at the end, which leaves only the second act for the brothers to get down to it. As a result, the consultation feels overstuffed with speeches and lawyerly crossexamination of motives. Miller successfully boxes up the exposition and moves it before the final curtain. But the job feels a little rushed.

To be fair, Miller had a novel’s worth of ideas, story and social commentary to express in this play. “The Price” reveals the same fascinations as “Death of a Salesman,” including sympathy for the common man, the male tendency to define self-worth as net worth and the stories we all tell ourselves to get by. Some stories are honest and some are rationalizations — especially when it comes to family and money.

The story of Miller’s play hits close to home.

The playwright’s own family had lost everything in the Great Depression. His brother, Kermit, dropped out of college to care for their father. Arthur became the brother who pursued college, career and success. Was it worth the price?

In 1968, Miller was clearly still asking himself this question.

He left it to the audience to find the answer.

— Marty Fugate

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