Calling all Dancing Queens: “Mamma Mia!” hits Aurora stage
It’s one of the longest-running Broadway musicals in history, and spawned a blockbuster motion picture starring Meryl Streep. Now, the magic of Mamma Mia! is taking over Lawrenceville’s Aurora Theatre in Metro Atlanta’s premiere off-Broadway production.
Mamma Mia! runs March 8th to April 22nd at Aurora Theatre, with performances at 8:00 p.m. on Tuesdays through Saturdays and at 2:30 p.m. on Saturdays and Sundays. In case you’ve somehow managed to miss Mamma Mia! on the stage or screen, the musical takes place on a Greek island and tells the story of Sophie, a young bride-to-be searching for her father as she prepares for her wedding. The show uses the songs of pop group ABBA to help tell the story, including iconic hits including “Waterloo,” “Dancing Queen,” and “Take a Chance on Me.” And here’s some great news for fans who just have to sing along with their favorite ABBA songs — Aurora Theatre will hold special sing-a-long performances on March 27th, April 3rd, and April 10th.
Good Day Atlanta’s Paul Milliken is always looking for an excuse to sing, and spent the morning at the Aurora Theatre getting a behind-the-scenes look at what’s sure to be one of the hottest tickets of the year!
Recess Chef Victoria Shore joins us to demonstrate a healthy-ish grain bowl recipe and to talk about the newly opened location at Krog Street Market. For more information click here.
For today's "My Farro Lady" bowl recipe see below.
“My Farro Lady” bowl by chef Victoria Shore of Recess
Yields two servings
• 1 cup Farro, or other wheat berries
• ¼ cup Kale Pesto (recipe below, or other store-bought pesto)
• 1 head broccoli, broken into florets
• 2 cups arugula
• 2 radishes, sliced
• ½ cup golden raisins
• ½ cup white wine
• 2 Tbs apple cider vinegar
• Lemon juice
• Extra virgin olive oil
• Salt and pepper
Bring a pot of salted water to a boil. Pour the farro into the boiling water. (If using a harder wheat berry, the cooking time will be different). Reduce heat to a simmer and cook for 15-20 minutes, until the grains are al dente. Drain off any remaining water and season the grains with olive oil and salt.
Meanwhile, in a small pot, bring the white wine and apple cider vinegar to a boil. Pour over the raisins in a heat-proof container and cover.
Heat olive oil in a pan (cast iron is preferable). Add broccoli florets and let them sit, undisturbed, for 2-3 minutes over medium heat until they begin to char. Stir occasionally and continue to cook until tender, but still with some crunch. Season with salt, pepper and lemon juice.
Place a dollop of pesto at the bottom of each bowl, then drag a swipe up the side. Place 1 cup of the cooked grains on top of the pesto. Dress the arugula with lemon juice and olive oil and place salad on the side of the grains. Top with radish slices. Add the broccoli to the bowl next to the salad. Top with marinated golden raisins and enjoy!
Kale Pesto recipe:
• 1 bunch green kale
• 1 bunch parsley, preferably flat leaf
• 1 cup basil, picked
• 1 cup olive oil
• 1 cup sliced or slivered almonds
• 4 garlic cloves
• 2 lemons
• 1.5 teaspoon salt
Wash and roughly chop kale, parsley, and basil. Place in a food processor with almonds, garlic, oil, lemon juice and salt. Turn the processor on and pulse a few times, then let it run until the mix is thick and creamy. Add more salt or lemon juice as needed.