It’s the kind of life many who fall in love with New Mexico dream of, Joan Fenicle’s life is. The Placitas photographer and painter has spent the past 40 years wandering the quiet places—back roads, forest meadows, whispering canyons—in search of inspiration. When she finds it, be it a scrap of light on bent blade of grass, or the cold mercury motion in a cloud, Fenicle’s imagination twists and sculpts, imbues with magic, and a new, trippy-cool thing is born. Sometimes, that thing seems to have been culled from the land of fable and fairy, archetype and mystery, as is the case with her newest exhibit, Lost in a Dream: Fantasy and Abstracted Images… [ more >> ] (Alisa Valdes)
For the next two weekends, Musical Theatre Southwest presents performances of the musical, Bring It On, a fun and moving underdog story set in the highly competitive world of high school cheerleading. While the cliched sexist cultural reflex might be to scoff at cheerleading, the sport is actually the most dangerous of all high school sports in terms of injuries suffered. Many cheerleaders are dedicated, ambitious athletes, and this musical, with music and lyrics by Lin-Manuel Miranda (of Hamilton fame) and Pulitzer-winning composer Tom Kitt (Next to Normal and American Idiot), based loosely on the film of the same name, shows us the gritty reality of cheering, with respect and fun. Curtains go up Jan. 11, 12 and 18 at 7:30pm; Jan 13 and 19 at 3pm and close for the last time Jan. 20 with a showing at 4pm. Tickets are $15 for students, $18 for general admission, $25 for VIP.
Chef Jon Young is the pitmaster at ABQ BBQ, but he also happens to be a French-trained chef. Which is why he’s just the guy to teach this series of classes on the five mother sauces, the cornerstones of cooking that can help you make your good dishes into great ones. From Jan. 13 to Feb. 10, Young is teaching home cooks how to make one of the crucial mother sauces every Sunday from 6 to 8pm. For the first class this Sunday, Jan.13, he’s covering the Demi-glace or Espangnole sauce, which is the foundation of brown sauces. Each class is followed by a dinner with wine and some food featuring the sauces you’ve just made. Classes cost $75 a pop or $300 for all five and reservations are required. Email email@example.com or call Chef Young at (505) 401-4220 to make your reservations. (Robin Babb)
All of us are looking for a little good luck and sweetness in this new year—which happens to be the year of the boar in the Chinese zodiac. Maybe we’ll find some at the Chinese New Year afternoon tea service at Fragrant Leaf this Sunday. On Jan. 20, take a seat at the little Nob Hill tea shop at either their 1 or 3:30pm seating for a catered three-course tea from Chez Axel Restaurant. The menu includes sweet and spicy Korean meatballs, ginger scones with five-spice whipped cream, orange blossom panna cotta with orange sauce and, of course, plenty of (green and oolong) tea. A vegetarian option is available—just ask for it when you make your reservation. Space is limited, and reservations cut off on Jan. 18. Tickets are $35 per person. Call 505-255-0522 or visit thefragrantleaf.com/events to reserve your seats. (Robin Babb)