Local actors “Rock” out on Broadway musical tour: What began as a hit film back in 2003 has turned into a musical theatre phenomenon — and now, the talented prep school kids who found their voices through rock music are touring the country, including a stop at Atlanta’s Fox Theatre.
The national tour of School of Rock—The Musical will take over the Fox Theatre stage from October 16 through October 21, bringing the raucous, Tony-nominated show to the historic venue for the first time. Based on the hit film, which starred Jack Black as a substitute teacher who forms a rock group with his students, School of Rock—The Musical features a book written by Julian Fellowes (of “Downton Abbey” fame) and music and lyrics by the legendary Andrew Lloyd Webber and Glenn Slater. Included in the cast are two young Atlanta natives — Bella Fraker (a swing in the show) and Jacob Moran, who you’ll see rocking out on drums during the show.
School of Rock—The Musical runs for eight performances only at the Fox Theatre, opening Tuesday, October 16th and continuing through Sunday, October 21st, which two shows each on Saturday and Sunday. Ticket may be purchased online here.
Good Day Atlanta’s Paul Milliken never misses a chance to “rock out” on live television, and spend the morning with the young Atlanta natives who are shredding the stage during the musical’s national tour.
"The Gifted" on FOX 5: Actress Natalie Alyn Lind from "The Gifted" joins Good Day Atlanta's Sharon Lawson on set to talk about the new season. For more information on "The Gifted" click here.
Pet of the day FurKids. For more information on FurKids click here.
Flower Child: Executive Chef Idris Calahan joins us from Flower Child in Sandy Springs to prepare a Mother Earth bowl. For today's recipe see below. For more on Flower Child click here.
Mother Earth Bowl
Mother Earth Bowl
6 ounces Super Grain Mix: red quinoa, farro, and barley, cooked and tossed.
2 ounces sweet potatoes, roasted
2 1/2 ounces Portobello Mushroom, roasted
1⁄2 ounces Arugula
1 teaspoon daikon sprouts
1 teaspoon rice wine vinaigrette
1 tablespoon broccoli pesto*
1 tablespoon red pepper miso marmalade*
2 tablespoons cucumber relish*
1⁄4 avocado, fanned
1 teaspoon hemp seeds
Broccoli Pesto Ingredients
1 cup broccoli, blanched
4 1⁄2 tablespoons black kale, blanched
2 1⁄4 tablespoons roasted salted pistachio
1 1/3 tablespoons spinach
1 teaspoon garlic
1 teaspoon mint leaves
1 1⁄4 teaspoons lemon zest
1 teaspoon Kosher salt
1⁄4 tablespoon fresh ground black pepper
1/3 cup extra virgin olive oil
2 tablespoons water
Red Pepper Miso Marmalade Ingredients
1⁄2 cup peppadew peppers, rough chopped
1 teaspoon garlic, rough chopped
2 teaspoons ginger, peeled & rough chopped
1 1/3 tablespoons miso paste
1 1⁄2 tablespoons seasoned rice wine vinegar
3 teaspoons tamari
3 teaspoons grapeseed oil
1 1⁄2 tablespoons extra virgin olive oil
Cucumber Relish Ingredients
1 cup cucumbers, peeled, seeds removed, and 1⁄4 dice
2 tablespoons. seasoned rice wine vinegar
1 teaspoon evaporated cane sugar
2 teaspoon sesame chili oil
1 teaspoon toasted sesame seeds
1⁄2 teaspoon mint leaves, minced
1⁄4 teaspoon Kosher salt
Broccoli Pesto Directions
1. Combine all ingredients and blend until smooth and emulsified.
Red Pepper Miso Marmalade Directions
2. Combine all ingredients and blend until smooth and emulsified.
Cucumber Relish Directions
3. Combine all ingredients and mix until incorporated.
Mother Earth Bowl Directions
4. Roast sweet potatoes and Portobello mushrooms and set aside.
5. To prepare dish, toss arugula with sprouts and vinaigrette, then spoon Super Grain mix in
the center of the bowl.
6. Place sweet potatoes on top, next to Portobello.
7. Place arugula next to mushrooms and cucumber salad next to arugula.
8. Top with pesto, marmalade, and avocado across the center of the dish.
9. Finish with hemp seeds.