The Westfield Leader Newspaper
The Times of Scotch Plains-Fanwood

CYAN YELLOW MAGENTA BLACK

ARTIST OF THE WEEK

“The Meeting” by JeanHonoré Fragonard

JeanHonoré Fragonard (17321806)

Succulent Seafood

Russell Turner of Maine Lobster Direct suggests the following instructions for the ideal clambake/

lobsterbake: 1. Rent or secure a high BTU propane 1 or 2 burner outdoor cooker. These can be rented minus the propane at most rental stores for under $20.

2. Depending on the amount of lobsters and other items, rent a large heavy duty pot (50 qt) to cook lobsters.

3. We always suggest steaming the lobsters versus boiling.

4. We always suggest using seasalt in the water to steam the lobsters. We find this makes the meat even sweeter.

5. We always tell people that they need a very hot flame and must be prepared to wait until the water has a rapid boil before

adding lobsters.

6. Always cover the pot after the lobsters have been added.

7. Don’t overcook your lobsters. Depending on the size and hardshell versus softshell, these times can vary greatly.

8. Add steamers, mussel on top of lobsters. These are best in mesh or net bags for easy handling.

9. Potatoes can be added on top as well but we suggest par boiling or microwaving to soften before

adding to lobsters.

10. We don’t suggest cooking corn with lobstersthe corn will taste like lobster.

11. Seaweed can be placed on the bottom. The theory here is to raise the lobsters up out of the water so they will be steamed. Some people use racks to raise up lobsters and shellfish, Seaweed also can be added for flavor.

12. Get a recipe for drawn butter.

13. AND FINALLYlobster shell crackers can be shared but we suggest everyone have a seafood fork or seafood pick for extraction of all the sweet lobster meat from those hard to reach places.

French painter JeanHonoré Fragonard had the knack for decorating canvases with lightly hued images of romance, much like the master he admired, François Boucher. An artist of the Rococo Age, he was born in Grasse on April 5, 1732.

In Paris at the age of 18, Fragonard started studying painting before continuing his work in Italy. At the beginning of his career, he depicted historical and religious themes, but later moved onto values more associated with the Rococo Age such as the frivolity of royals and nobles in his day.

However, when the French Revolution abolished such frivolity, Fragonard’s muse was gone and he became financially depleted.

He later died in Paris, destitute on August 22, 1806.

Several of Fragonard’s works may be viewed at The Frick Collection, 1 East 70th Street in New York City.

MMM…Roasted Clams, Corn, Spuds and Lobster: Restauranteurs Unveil Secrets to Hearty Clambake

Pen and Ink

By MICHELLE H. LePOIDEVIN

Arts & Entertainment

Can We Be ‘Survivors’ If ‘Big Brother’ Is Watching in the ‘Real World? ’

Fashion Plate

With Jessica Lauren Dorsi

Realitybased television – even my 80yearold grandmother is hooked.

“Have you seen that show yet where these kids are riding around in a Winnebago and they jump out of an airplane?” she started one Saturday morning, “Those kids are crazy.” Still, Gram admits to becoming entranced by the MTV hit, “Road Rules” while flipping the channels.

The truth is, everyone enjoys a nailbiter – Will Ramona Gray in the Pagong Tribe of CBS’s “Survivor” eat the rat to satisfy her hunger? Will Julie confess her wideeyed love for oblivious Matt on this season’s “The Real World” on MTV? Would you dare to walk on a steel tightrope in midair between two hotair balloons like those Road Rules daredevils? Face it, we live vicariously through these characters, wondering if we would venture, taste, try or vie for the situations they face. It captivates us.

But, is the concept of realitybased television an oxymoron in and of itself? Hasn’t the purpose of that glowing box been to take us on a mindless trip to nowhere, not the daytoday? The age of news magazines like “Dateline NBC” and “48 Hours” have slapped reality in our faces whether we want to deny it or not, almost paving the way for human dramas and tragedies to play themselves out with fewer edits and cuts.

I have followed every Real World/ Road Rules cast since MTV gave birth to the cult classic, able to spout to you almost every cast member’s trial, trait, and tantrum. And, I’ve witnessed an evolution – what was once an MTV original is becoming rubber stamped by networks which long to make the concept its own.

“Big Brother” on CBS will film, with no holds barred, those who dare to bare it all, physically and emotionally for a prize at the end. FOX will give us “American High,” while “Survivor” will go for another round next year in Australia. With all of this reality going on, where is our own reality going?

The fact that Gram and I have so much time on our hands that we resort to watching these programs ad infinitum is the sad reality. We’re a nosy society. Not that I feel like risking my life eating rats or gripping my tiny feet on a tightrope! Reality is found when we put the remote down, walk outside, breath the air in deeply and find our own real worlds.

Ingrid McKinley for The Westfield Leader and The Times

12oz bag of cranberries 2 cups white sugar 1 1/ 4 cups orange juice 1 cup fresh lemon juice Cranberrry Sorbet

The Main Ingredient The Main Ingredient The Main Ingredient The Main Ingredient The Main Ingredient

Place cranberries in a large pot with enough water to cover the berries. Boil until berries pop, then drain and put through a food processor over a large bowl. While the berries are warm, add sugar and allow to dissolve. Stir in orange and lemon juice. Pour mixture into 8 or 9 inch square pan and freeze overnight. Remove from freezer 510 minutes prior to cutting for serving. By MICHELLE H. LePOIDEVIN

Specially Written for The Westfield Leader and The Times

The American equivalent to the Hawaiian luau has always been the almighty summertime clambake with tiny treasures of clam meat roasting in a sand pit of seaweed, bundled with ears of sweet corn, red bliss potatoes, tender lobster and crocks of creamy, hearty chowder.

Yet, most Americans favor firing up the backyard grill rather than digging a sand pit in the 90degree heat. So, chefs and restauranteurs from the New England area have generously offered

The Westfield Leader and

The Times of Scotch PlainsFanwood

options for both cooking methods. The origin of the clambake, which is interesting to note before discussing its components, dates back to the American Indians and even to the Polynesian Luau. However, while the exact date is uncertain, it is apparent that the when the pilgrims landed at Plymouth Rock the tradition had already been established by the Indians.

The basic ingredients for a clambake serving a 20person crowd include 200 softshell or 50 hardshell clams, 4 dozen ears of sweet corn, 10 red bliss potatoes, 20 1 1/ 2 pound lobsters, softshell crabs, melted butter, a fine wine or beer, and assorted fruit cocktail with coffee for dessert.

Favoring the nongrilling method, Kevin Tacy of Fosters Downeast Clambake in York Harbor, Me. told The Leader and The Times, “Certainly, the ideal components for a great clambake are great product items that are

cooked to perfection over a wood fire,”

He added that a “relaxed atmosphere and decorum” is “inherent to a clambake.” Russell Turner, Owner of Maine Lobster Direct in Portland, Me. advised, “I first tell people not to try the traditional Maine lobster bake with hot rocks, lobsters, clams, potatoes, corn and all covered with wet seaweed unless they have done it before.”

“This method can easily be du plicated with the risk of having

overcooked or undercooked seafood,” Mr. Turner added.

Jimmy Faro of Constitution Lobsters & Clambakes in Boston, an overnight distributor of New England seafood, joked, “First, I start with a lot of beer!”

But all joking aside, Mr. Faro indicated that the traditional clambake components such as lobster, steamer clams, chunks of sausage, corn on the cob and potatoes, are now immersed in

what he called “sacks of seasonings” or bouquet garni to “liven things up.”

Whole onions and entire cloves of pungent garlic are also ripe for the grillin’ according to Mr. Faros.

Company George’s Ultimate Seafood in Worcester, Mass. reported, “The ideal clambake is in my opinion, using the freshest ingredients possible, cooking it at the beach with seaweed (ideal) or in the backyard, invite lots of friends accompanied with a nice wine.”

He added, “Most of all, do as much of the preparation ahead of time, so as to enjoy your guests.”

Stephen Baldini Hill’s Clambake Catering reported, “I believe the ideal component for a clambake is the lobster itself. The lobster must have a hard shell. Lobsters shed their shells and go through a growing period during the year, causing a soft shell. A hard shell lobster’s meat has filled its body and it has a much firmer texture.”

He continued, “I have people ask me if I can do a clambake at a cheaper price than what I have quoted them. I say, ‘yes I can, by using a soft shell lobster. ’ Then I tell them you won’t like it and you will be disappointed, therefore I won’t cook a clambake that way.”

The ideal wines for your clambake may include Alice White Chardonnay, Sterling Sauvignon Blanc, Chalk Hill Sauvignon Blanc, Muscadet de Sevre et Maine Chardonnay or Light Pinot Noir or Beaujolais.

A sorbet, such as the Cranberry Sorbet detailed in The Main Ingredient below, will be the perfect ending to this classic clambake.

Coming Next Week:

Broadway actress and “Take the Stage” columnist Kerrianne Spellman Cort will interview three local actresses pursuing their acting dreams.

Fred Rossi will review Bruce Springsteen’s July 1 concert, giving it a thumbs up or down.

Before leaving for Germany, David Palladino will let the New Jersey Symphony Orchestra bend his ear at Echo Lake Park. He will give his review in next week’s “Music Corner.”

Look No Further For Your A&E News:

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Backless Tops and Bright Citrus Hues Are Fashion Dos for Summer 2000

By JESSICA L. DORSI

Specially Written for The Westfield Leader and The Times

The fashion world is quite a fastpaced one. The fall fashion shows are in the spring and the spring lines are shown in the fall. It can be somewhat confusing to anyone outside the industry. However, all this is done in order to allow the tightknit community of designers, models, makeup artists, stars and editors to remain one step ahead of us, the consumer.

The summer officially started only one week ago and the magazines are already telling us what kind of winter coat to buy. Being many people’s favorite time of year, few of us are wishing for the summer to be over already. We are

not quite prepared for tweed or fur or deep plum which are new staples for fall.

And while it is the magazines’ job to keep us abreast of the current happenings in the fashion world, it does present a problem: What to wear now. Who remembers what they dictated as summer style back in February? In order to refresh your memory, here is a list of summer 2000 fashion and beauty do’s and don’ts.

1. DO… try to wear two of this summer’s hottest colors. Touted the juicy brights, hot pink and tangerine.

DON’T… mix them with another just as colorful piece, they will compete for attention. Pair either one with khaki or black to create a greater contrast and to keep the look fresh not loud.

2. DO… purchase a halter and or backless top. They are two of the most fun items to have this summer, whether they are causal cotton, silk or even pleather.

DON’T… wear these with a mini skirt or hot pant like shorts. Showing too much skin is never sexy.

3. DO… invest in a pair of sexy summer sandals. They dress up any outfit and are one of this seasons must have accessories. Those with a shoe fetish – have fun! Shoes are back.

DON’T… assume this means you have to buy stilettos. While looking sexy might mean sacrificing some comfort, make sure you can at least walk around in them.

4. DON’T… throw out last year’s cropped pants. They are still in vogue. And they are the perfect way to show off those shoes.

DO… be careful of the length. Right below the knee, more like a long short or clamdigger and right above the ankle look best.

5. DO… think about buying a pair of distressed denim jeans,

otherwise known as dirty denim. The wornin look

and feel makes them a great casual piece for

weekends.

DON’T… just wear an old pair

of jeans from home. Time

and money was spent to

make the jeans look

just right, so that at the same time they attain the quality of a brand new pair.

6. DON’T… be afraid of polka dots and gingham – two new prints that scream summertime.

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