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Get your tickets NOW for 11[Ni Professional Theatre
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i_by Wendy Wasserstein
An appetite for autumn.
T
!
hough the temperatures are still mild, the leaves
are turning fast and chilly winter air is on its way.
While we may not be ready to dive our spoons
into stews and thick soups, we're ready to begin the tran-
sition to warmer, more substantial dishes.
Try this gorgeous salad with velvety butter lettuce and
sweet and crunchy toppings, hearty vegetable and sausage
soup with a bit of pasta, and pan-seared chicken with lots
of Mediterranean veggies and savory sauce. Need a side
September 25 - October 20, 2013
Directed by David J. Magidson
Wendy Wasserstein's winner/nominee of 16 major awards is knowing, warm, and worldly.
A Jewish Three Sisters, the play details midlife reappraisals of Sara, the successful
banker sister; adventure-seeker sister Pfeni; and the daffy but sensible third sister,
Gorgeous. Sisters is an emotional, carnival ride through their holiday reunion.
"The Sisters Rosensweig is smart without lauding it over you, funny without resorting
to cheap laughs and insightful without preaching. You do not have to be Jewish to
appreciate this play. The relationships between the sisters are remarkable."
— Boston Theatre Reviews
dish? Try mashed potatoes or polenta to soak up those
amazing chicken juices.
❑
248.788.2900
o sem
www.JetTheatre.org
dN
JET is a professional, Actors Equity Association
theatre that performs in the Aaron DeRoy
Theatre in the JCC - on the corner of
Maple & Drake Roads in West Bloomfield
25 .11A ANNIVERSAR y
-•• ■ •••
S111.113ERT
FOUNDMION,,
MASCO
1865660
0
At DEFEAT
THE LABEL
IN CONJUNCTION WITH:
BULLYING
IS NO JOKE
SAUSAGE AND SPINACH
SOUP
2 Tbsp. olive oil
1/2 lb. Polish-style sausage, cut
into 1-inch pieces
2 cups chopped onions
2-3 tsp. minced fresh garlic (to
taste)
1 red bell pepper, chopped
2 Tbsp. flour
6 cups chicken or beef stock
2 Tbsp. dried parsley
6 cups baby spinach
1 cup chickpeas or garbanzo
beans
1 cup tiny pasta shape, such as
acini di pepe
salt and pepper to taste
Heat oil in a large pot or Dutch
oven over medium-high heat. Add
the sausage, and saute until browned
on all sides. Remove the sausage to a
dish, and set aside.
Add the onions, garlic and red bell
pepper to the pot, and saute until soft-
ened. Add the flour, and cook stirring
for 2 minutes more. Add the stock,
parsley, spinach, chickpeas and sau-
sage, and bring to a boil. Reduce heat
to simmer, and cook for 30 minutes
(add water or more broth if needed to
make this mixture "soupy").
Add the pasta, and cook for 10
minutes more. Season to taste with
salt and pepper.
Makes 6 servings.
AN EVENING OF COMEDY IN SUPPORT OF ANTI-BULLYING
FEATURING
Js SMOOVE
AKA LEON BLACK
HBO
FROM
HIT SHOW
"CURB YOUR ENTHUSIASM"
SATURDAY, OCTOBER 26, 2013 7:30PM
THE BERMAN
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MORE INFO:
DEFEA1THELABELCOM
TICKETS: 875, 8150, 5275 INFO@DEFEA1THELABELCOM
CALL 248-962-3851
6600 W. MAPLE ROAD. WEST BLOOMFIELD, MI 48322
TICKETS AVAILABLE AT VVVVW.THEBERBIAN.ORG
,_Kaye Financoat
484
UNT R PASTE UR
—4/orts.
Defeat The Label is a 501(c)3 organization
that creates critical awareness of bullying
issues. This is accomplished through the
creation of awareness campaigns,
community outreach, and special events.
1864860
54
September 26 • 2013
MEDITERRANEAN
CHICKEN SAUTE
This reminds me of the wonderful
dinners I have experienced in Italy.
So simple, yet so delicious and fresh.
Great with a fennel slaw.
2 lbs. small boneless and skinless
chicken breasts, lightly pounded (if
the breasts are large, cut them into
smaller pieces, then pound them to
uniform-size thickness)
kosher salt and pepper to taste
3 Tbsp. olive oil
1 cup chopped onions
2 cups chopped tomatoes
1 cup dry white wine
1 package (about 9 oz.) frozen
artichoke hearts, thawed
1/2 cup pitted kalamata olives
1 Tbsp. drained capers
1 Tbsp. dried parsley flakes
0 /4 cup chopped fresh basil,
garnish
Season the chicken breast halves
lightly with salt and pepper. Set
aside.
Heat a large, heavy skillet over
high heat until very hot. Add the oil,
and immediately add the chicken
to the skillet without crowding it
(note: you may have to cook the
chicken in batches — do not crowd
the pan), and sear until the chicken
releases from the bottom of the skil-
let, about 2-3 minutes. Turn, and
sear the other side (the chicken will
not be cooked through). Transfer the
chicken to a dish, and set aside.
Add the onions to the skillet, and
saute for 1 minute. Add remaining
ingredients, except the basil, and
bring to a boil. Place the chicken
back in the skillet. Reduce heat to
medium, cover the pan and cook for
about 10 minutes more.
Serve hot with the juices and
vegetables served over. Garnish with
basil.
Makes 6 servings.