January 12, 2011

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(Special Advertisement) Famed Family M Sound Bites Ristorante Giuseppe In a class of its own Marsalis musician to visit Shreveport usic-lovers will hear the sounds of “Sweet Thunder” emanating from RiverView Theater 7:30 p.m. Jan. 29. That’s when Delfeayo Marsalis – younger brother of Branford and Wynton – will bring his theatrical jazz production “Sweet Thunder: Duke & Shak” to the stage in Shreveport. Originally composed by Duke Ellington in tribute to the works of William Shakespeare, the eight pieces that comprise “Sweet Thunder” promise audiences a major musical and theatrical event they’ll never forget. “It was very rich in content, but it was not developed. No song was over four minutes long,” Marsalis said. So he added to the existing material, enhanced it with solo sections, streamlined it to eight pieces and re-orchestrated it for a jazz octet. Because of his af nity for opera, he also decided to perform it on an operatic set. “[It’s] heavily in uenced by opera,” he said, “The theatricality and the drama of it. Great jazz has a lot in common with [opera] in terms of intensity.” Marsalis, a trombonist since he was 13, relishes this opportunity to perform onstage, although he’s spent most of his career as a music producer. He produced his  rst recording at the age of 17 and attended Berklee College of Music. Subsequently, he has produced more than 100 major-label recordings, several of which have received Grammy Awards and nominations, for artists including Harry Connick Jr.; Spike Lee; and his brothers Branford, Wynton and Ellis. In addition to the tour, Marsalis will release the “Sweet Thunder” Delfeayo Marsalis Growing up in the famed Marsalis family that has made such an enormous impact on American music, Delfeayo studied not only the trombone but also literature. In his youth, he developed a fondness not only for his family’s beloved jazz but also for opera and in particular Shakespeare. earning his master’s degree in jazz performance at the University of Louisville, he discovered Ellington’s original 15 pieces that the Stratford (Ontario) Shakespeare Festival had invited him to compose. CD on Jan. 18. He also has three previous CDs to his credit as a musician: the biblically inspired “Pontius Pilate’s Decision,” “Musashi” and “Minions Dominion.” He was also part of “Marsalis Family: A Jazz Celebration,” a DVD that assembled all of the musical Marsalises for the  rst time and was featured on PBS in 2003. “Sweet Thunder” While opens Jan. 19 in Marsalis’ hometown of New Orleans. Initially, they had 36 stops planned on the tour, but Marsalis said they will end up playing about 60 cities throughout the United States. Tickets are $30 general admission, $42.50 for priority seats and $17.50 for students. There is a 15 percent discount available for groups of 15 or more. For tickets, call the RiverView Theater box of ce at 673-5100, or for more information, call (504) 897- 3033. – Kelly Phelan Powell O pen since December of 2006, Ristorante Giuseppe has steadily risen to the top of  ne dining options in Shreveport thanks to the culinary artistry of owner/executive chef Giuseppe Brucia. Brucia has set the standards for great cuisine in Shreveport-Bossier City since opening his  rst area restaurant, the late, lamented Firenze, in 1976. He followed that with other successful restaurant ventures including Cambridge Club and Olive Street Bistro before opening his dream restaurant, Ristorante Giuseppe. Brucia has created an ambitious dining space where he can practice his own award-winning art of cuisine that is both traditional yet innovative. A native of Sicily, Brucia learned the ropes of cooking in Milan, and the menu here is well-based in authentic Italian cook- ing, enriched with ele- ments of Brucia’s own twists on the clas- sics. The dinner menu includes many of the popular lunch selections but adds a large number of other options for the sophisti- cated diner. Brucia and his son Joe make pasta. RISTORANTE GIUSEPPE 4800 Line Ave., Shreveport 869-4548 Lunch Hours: 11 a.m. to 2 p.m. Monday through Friday Dinner Hours: 5:30-10 p.m. Monday through Saturday Sunday Brunch Hours: 11 a.m. to 2 p.m. Credit cards accepted Service: Exemplary Prices: Moderate to expensive Brucia has always been a master of sauces, and his selections here continue that tradition. His acclaimed pasta sauces are rustic and full of  avor. Brucia is also known for his delicate mastery of  sh dishes, and his snapper and salmon selections never disap- point. Dolci is Italian for “sweet,” and the dolci menu here is hard to resist. If you are dining here for dinner, the souf es are incompa- Everything here is made from scratch from the incomparable ciabatta bread to the breadsticks, every noodle and ravioli as well as all the desserts and sauces. Cheeses and meats are all imported from Italy, and almost 98 percent of the wine list is of Italian origin. The popular lunch menu, recently updated by Brucia and his son Joe, who wears many hats at the restaurant, offers delightful selections. A short salad menu also offers creative and “light” selections. At lunch, you can also choose from sev- eral popular paninis served with salad or soup of the day. Those include prosciutto, mortadella, grilled market vegetables, pan- cetta and smoked salmon. All are served on ciabatta bread made in-house. At lunch bellinis in peach, orange mimosa and ginger are offered unlimited for only $8. rable. Ask your server for availabilities, and don’t forget to order early in your meal. In addition to the main dining room, Ristorante Giuseppe has one of the most alluring lounges in the city. Stylish and contemporary, the drink menu is diverse and exemplary and the décor stunning. Live music is featured in the lounge on selected nights. Artwork by the late, great Scott Grif n adds a continental vibe to the space. If you like, the full dining menu can be ordered in the lounge. The open kitchen design here allows patrons to see the chef, son Joe and the staff at work and to also appreciate the beauty of the dazzling, state-of-the-art Italian kitchen equipment Brucia had shipped in from Milan. Banquet rooms are also available to accommodate almost any special event. This is  ne dining with a casual elegance that is never intimidating. Whether a regu- lar or a  rst-timer, you will be made to feel welcome. Ristorante Giuseppe: Chef Giuseppe Brucia and staff serve up a menu of authentic Italian cuisine. PAGE 48 THE FORUM/January 12, 2011 Photos by Lora Fairchild

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