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Show C-6 The Park Record WedThursFrf, June 30 - July 2,2004 At , - Cfb' : :- JvW i1 TTinnTi'Dnj" A TTIT TX1 TIfI Li II 1 Urv 1X1111 JLiU 11 1 THAT WILL APPULJO THEFUNSHtfOFYOU AND THE FRUGAL1 SIDE, TOO. m i SEPTEMBER UTAHiTATC FAIR LOS LONELl BOYS t September Jo : , ; WPWSBhY, A rV- ORAJfD tUNK RAILROAD , September IS ; , i i , JOE NICHOLS September 12 1 V- ! Ul n v O CRESTMARK ORCHESTRA September if. J j 1 j . CAROLYN DAWN JOHNSON ' AND THE BELLAMY BROTHERS ! September l . i 1 "s THE TURTLES FEATURING fl 1 EDDIE AND HERMANS HERMITS STARRINft PETER NOONE In art, cuisine Mexicans look to Mayan roots 3 , f September l6 , j j PAT GREEK September 17 WEIRDJILYANIOVIC h Septembef-iq JESSICA ANDREWS September lg I is- lit , - rr 1 1' 1 Great acts from both the past and the present, at a cost that won't require a bank loan. Get your tickets online at smithstix.com, or call I-80O-888-TIXX. FrttmtheiU odimswrt (ramvdarthrx& retired fa Q3:?totti wept Crrjtrwrk (khtstra) Mb By KRISTEN BROWING-BLAS MediaNews Group Wire She might be "The Julia Child of "Mexico," but Patricia Quintana is more accurately the Frida Kahlo of food. Quintana connects ancient cultures and contemporary cuisine, cui-sine, just as the Mexican artist incorporated folk art imagery in her intensely personal paintings. Quintana's life and work embody the Mexican Modern movement that Kahlo lived: Born in Mexico City to a family of European descent, Quintana grew up taking English tea with her grandmother, spending summers sum-mers at the family's cattle ranch, learning classic culinary techniques, tech-niques, studying in France and finally returning to research pre-Columbian pre-Columbian cooking and ingredients. ingredi-ents. With the bearing of Audrey Hepburn and the spiritual openness open-ness of Shirley MacLaine,. the chef and author of 14 books came through Colorado last weekend as part of Food and Wine Magazine's Aspen Classic. As with Chilean writer Isabel Allende, Quintana's family story parallels her country's history, and she looks to her great-grandmother for inspiration. But Quintana's stories, like her dishes, dish-es, are her own. Widowed at 27, Quintana's great-grandmother moved from Oaxaca, where her French family operated the area's first boulan-gerie, boulan-gerie, to open a boarding house in Mexico City. She sold jams and French bread to the city's specialty special-ty shops. Just as the smell of chopped onions drew Tita in "Like Water for Chocolate" to the kitchen. Quintana was lured by the smells of her grandmother's simmering marmalade, baking fruit pies and roasting turkey. The aromas and the life lessons seeped through her skin. "I knew since I was a little lit-tle girl that something was cooking cook-ing in my mind." During summers at her grandfather's grand-father's ranch in northern Veracruz, Quintana learned a much earthier flavor language. "The ranch gave me another picture pic-ture of flavors, the food around chiles and tortillas. I saw the way the. women worked. They got up so early and soaked the beans, they made tortillas from scratch with the maiz hervido. They served me coffee sweetened with piloncillo (brown sugar) using a ladle made from a gourd." By 18, she was teaching her mother's friends how to make the soups, salads and quiches she had discovered in foreign food magazines maga-zines and Child's "Mastering the Art of French Cooking." At the time, she had no idea she was embarking on a career that would take her around the world and deep into Mayan history. histo-ry. "In Mexico at that time, cooking cook-ing was nothing. You were una cocinera," Quintana says, waving her hand as though swatting a bug. When Quintana found herself on her own with two young sons,' she followed the examples of the women in her family. "I saw my grandmother cooking the food my grandfather liked. She made northern Mexican tamales as tiny as a finger. I saw her beating the masa," she says, moving her fist in circles. "That kept in the back of my mind that you could do many things through cooking." Through cooking, Quintana has arrived at the peak of her profession, with the hottest restaurant in Mexico City, Izote, and invitations to food events from Hong Kong to Argentina. The food writer Florence Fabricant called Izote's "vibrantly "vibrant-ly seasoned and inventively presented pre-sented food ... nothing short of astonishing." When Food and Wine Magazine invited her to give a cooking demonstration in Aspen, Quintana packed her suitcase with tortillas and chiles, eager to share her modern Mexican vision. Mexican food might still mean Taco Bell to many Americans, but Quintana isn't worried. In fact, she makes the salad dressings dress-ings for all of Mexico's MacDonald's. "The more you expose the culture and talk about the ingredients, people will understand," she says. In our two-hour conversation during her layover at Denver International Airport, Quintana speaks in elegant English and emotional Spanish of her lifelong passion for food. Her journey has taken her throughout Mexico and through time as "a way of understanding the meaning of food in my family." fami-ly." Her light brown eyes gaze into the airport's chaotic distance as though she sees Mayan pyramids rather than departure and arrival signs. "You explore many things and come back to the Essence,";' she .says. V : She seeks out essential flavors the same way she digs for spiritual spiritu-al meaning. "It's a cosmic way of thinking." think-ing." she says, spreading her arms in a wide circle, Explaining how she has learned ui listen to the inner voice that speaks of her culture's pre-Hispanic roots. "You go to the pyramids, and they talk to you, then you find the meanings of what they tell you. You find a trail in; your soul." X ; This weekend, she's following that trail back to the ranch to rest and recharge and research' the history of vanilla cultivation near the Mayan- pyramids of El Tajin, east of Veracruz. - ' -y "It comes back to what you eat," she says. In Mexico today, "we're cooking through history, with touches of French, Spanish, Mexican, from the really basic to the most modern ways of understanding under-standing food now. Mexican cuisine cui-sine has been fused for 600 years." "' ; LJAirrTri Olympic park Experience The Comet 70 mihs per hour, 4 G's effcrco! 9 v i i i BuvTvo, ! Get One FREE! I WEDNESDAYS ONLY I Sessions each day at 12 noon, I p.m., 2 p.m, 3 p.m., 4 p.m. and 5 p.m On Wednesdays, dimb on board The Comet at the Utah Olympic ' tok. And, when you buy two bobsled rides (regularly $65 per person), you can use this coupon to jet third ride, FREE! Reserve ride in advance by calling . (435) 658-4206. Participants must be at least 14 years old Must present this coupon for redemption at Utah Olympic Park. www.olyparks.com INTRODUCING RE SORT QUEST . AT DEER VALLEY. ResortQuests newly opened office in Silver Lake Deer Valleyis specifically created to offer a unique and exclusive opportunity for homeowners. Our Tailored Management Program pampers you and your vacation home with a high level of service that you have come to expect. You'll still find the same, sound financial management that ResortQuest is known for as well as our 'All-Inclusive Contract. is PROPERTY MANAGEMENT TO MATCH THE PROPERTIES. CALL 1-800-636-0138 FOR A PROPOSAL. Resort Qjj est Vacation Rentals RELAX. 1-800-636-0138 WWW.RESORTO.UESTDEERVALtEY.COM 112 MONT CERVIN PLAZA AT SILVER LAKE Utah honors actress for role in arts SALT LAKE CITY (AP) Because of her dedication to Western art, actress Diane Keaton has been awarded the Utah Governor's Award for Devotion to the Arts. ' . Keaton, an Oscar winner who's appeared in dozens of movies, including Annie Hall and The Godfather trilogy, received the honor Friday at a ceremony cele brating the new Museum of Utah History and Art.'"'"" After being raisiiS dedication to Western art byJov. Olene Walker, Keaton 'demurred, saying. "I don't know who you're talking about, but it's not me but I am very honored to be here." Keaton said she began collecting collect-ing Western art when she and her sister, Dorrie Hall, received "Desert Dreams," a collection of paintings by Utah artist Maynard Dixon. Since then, she and Hall have collected pieces of the art genre that they consider largely overlooked. over-looked. "I am thrilled that some of those artists, who have slipped through the cracks, will find a home in Utah." Keaton said, v THIS SUMM ER AT THE BLUEBIRD CAFE RETURNS TO SUNDANCE FOR hhiph CONCERTS AND A CREATIVE SONGWRITERS RETREAT. ' C 11 H H S - Sundance ox m ? p.m. $30 fostmj, i;jc?cr f Vi VClll Vy , " j . sxiMQANCB KING STAGS OutdoorVnut p.m. "Xf THURSDAY Owljiar ,g Pixels and a Dozen Roses," O a JUV 15 "Burning Old Memories" friday Kng Stage Danny Flowers July 16' 'TttlsaTm, 'Backtn MyYmngerDays" f? "H'mL Saturday OwlBar Tony Haselden V V:J July 17th "TUsMyStnry: -Ym KnouUBellerThaH Thai'' Ttf'-j? oMSfci THURSDAY Owl Bar Jfi ' 'Jr July 22nd JonVezner "U'W vww iim whaf lif " " FRIDAY Owl Bar Midud Johnson "Rim Than Blue," SL July 23rd "Almost MmgmhK," V-T SATURDAY Khig Stage $t Stihn "Don! Uughat Me." VaV1-" Jllly 24 "1 Think About Ym" n Kim CarneS "Don't Fall in Lottmth a Dnamtr" SATURDAY Khig Stage Matraca Berg "Wild Angels," 'XXXsandOOOs" July 31" Billy Panda VlataaZy aoamaniedTrtsha Yearumd, I BltlCbtfdt ' Collin Raye and Wynonna among others SINGER SONGWRITER CREATIVE RUTREAT Thursday a, James Dean Hicks '' ' AUg. 5 "ThkCKzybxe" July 22-25 A good country song is a story well told. This FRIDAY OuiBar Marc BeeSOn "OneClevVmce." "When SbeCrxT special three day workshop retreat focuses on honing the skills Aug. 6 Richard Leigh VotltMakMyBtmnEysBue." ..... , cc . ' SATURDAY King Stage 'Vny Hen fir a Little While" utilized n writing great songs and offers a rare opportunity to work AU2 7 with three of Nashville's leading artists, who have written for such ' performers as Tim McGraw, Kenny Chesney, Kathy Mattea, and THURSDAY af Collin Raye, among others. Aug. 12 Austin Cunningham "A Small Pria to Pay," FRIDAY King Stage "What fYwnWrong" Steve Seskin, Michael Johnson and Jon Vezner Aug. 13th Allen Shamblin Dk'IMLijw will lead seminars and facilitate workshops designed to hone the craft SATURDAY Owl Bar Tom lhuK"Ijv's the Only House," "LittJeRai" of songwriring. Topics include "The Art of Songwriting," "Lyric I Aug. 14,h I I Writing," "I low to Play and Sing" and "Getting Out of the Way: JlCZZ7'f7iTOZl''VlT"l' ' Writing from Your Heart." ' General: WWW.smithstix.com $7flfl Two day package i nnn j Three day package Reserved: www.sundanceresort.com UU Indudesmtals and lodging T I Includes meals and lodging 801-223-4567 . ort oai a f ic Program, artists and venues subject to change without notice. Reservations 800-8;2-lOUU A private club for members. Suggested for mature audiences. u ii v im iiiiiiii wit (iffiVifti M0frV(ycoxo)0D Si Si a, wy -1 Mill) SBhS Xtifii |