The 2015 version has been dubbed “A Happening Too – Bridging the Gap” and will take place on Saturday, June the 6th, from 7 – 10 p.m., once again in the Spectator auditorium. Chef Ken is designing some toothsome and tasty tid-bits for our guests to devour throughout the evening along with their wine from Bacchus Sommelier Services. Tickets are $80 per person, 2 for $150 and groups of ten for $730, and will soon be available at The Hamilton Spectator – Customer Service Desk open Monday to Friday from 8:30 a.m. – 5:30 p.m. or from Nellie James Gourmet Food to Go, 144 King St West, Dundas – 905-627-3252.
This year the entertainment is centred upon “bridging the gap” between generations, so you can expect to enjoy a hearty dose of nostalgia. Here is a quick peek at just a few of the featured artists:
Mimi Shaw, according to CBC news,( http://music.cbc.ca/#!/artists/Mimi-Shaw)”is an “alt-country” artist with a voice that bends the lines of roots, country and Americana … Deeply influenced by vintage country and roots artists, Mimi’s evocative music hints at past greats like The Carter Sisters, Hank Williams, Hank Snow and Patsy Cline. Modern influences, the likes of Emmy-Lou Harris, Margo Timmins and Lucinda Williams, can be felt as well.” Shaw has been nominated for the 2015 Hamilton Music Awards Best Female Artist of the Year.
Laura Cole (“http://lauracolemusic.com/bio/y) is originally from Ancaster and is also a Hamilton Music Awards nominee. “Her musical journey has led her from LA, to Toronto and to Nashville, where she began in earnest writing her own songs — a blend of old jazz and blues with a new age twist.” Chef Ken characterizes her style as a sort of bluesy, soul music.
Burnin Ethyl (http://www.burninethyl.net/About.html ) is a three person group, a 50’s rock and roll band featuring Trevor Rogers, Craig Koshul and drummer Steve Sinnick. They have been playing since the 1970’s and bring a ’50’s feel to blues, country and rockabilly.
Hut Museum includes Curtis Lefebour, Chef Ken’s brother. Chef Ken describes it as a band that was popular 25 years ago in Hamilton and they will be playing music that recalls the ’80’s.
Visual artists will also “doing their thing” on site. You can expect to find “thing-maker” Dave Hind. (As you may recall he did the poster for last year’s “Happening.”) Hind works with metal and reclaimed materials — aluminum and reclaimed steel, for instance — making objects that are both functional and formally elegant. Often the sculptural objects play on the juxtaposition of the natural with the industrial.
Painter Sanjay B. Patel paints abstract artworks in acrylic, creating commissioned works for specific spaces. The artworks are notable for their energetic, gestural brushwork and a palette that is based in nature.
And, as a special treat, there will be a fashion component to the evening. Blackbird Studios on James St North is an irresistible stop on the Friday night Art Crawl. The women’s clothing shop bills itself as a Canadian designer label and fashion house “with years of experience catering to the demands of rock stars, roller girls, burlesque artists, fashion misfits and fashionistas.” (https://blackbirdstudios.ca/about-us/) The specialties of the designers (Buckshot and Kiki), include vintage reproductions and you can watch for models clothed in ’50’s fashions strolling around during the evening, adding glamour to the “Rock around the Clock” ambiance.
So — combine all of this live and lively entertainment with great food and wine and you are looking at an experience that far transcends dinner and a movie. Hope to see you there.
And here’s a recipe for the dessert at Chef Ken’s sold out, up-coming Go Cooking session:
Chocolate Chip Bread Pudding with Butterscotch Sauce
from Chef Ken Lefebour, Nellie James Gourmet to Go
1/4 cup water
12 large eggs, lightly beaten
1 litre 35% cream
2 cups sugar
vanilla to taste
1 loaf Italian bread cut into 2″ pieces
approximately 2 cups semi-sweet chocolate chips
1) Whisk eggs for one minute.
2) Add sugar and whisk until pale, about 3 – 4 minutes.
3) Add cream, water and vanilla and combine.
4) Place bread in a large pan and pour mixture over bread.
5) Toss bread in mixture and press.
6) Let rest for 10 minutes.
7) Grease a second large pan well.
8) Remove bread from first pan and evenly distribute bread in second pan.
9) Pour remaining liquid over the bread and press firmly.
10) Sprinkle chocolate chips over mixture.
11) Cover with foil and bake at 325 degrees for approximately 30 – 40 minutes.
12) Remove foil after 20 minutes.
13) Serve with butterscotch sauce.
1/3 lb unsalted butter cut into pieces
1 1/4 cups of sugar
2 cups of 35% cream
1/4 cup water
1) Over medium high heat, melt sugar to golden, swirl in pan.
2) Add butter, cream and water and reduce heat to medium.
3) Whisk gently to combine, approximately 10 minutes.
4) Remove from heat, cool and continue to whisk occasionally.