Last year, I got to attend this extraordinary multi-cultural event held at the Dorothy Chandler Pavilion of the Music Center in Los Angeles. Last year the held included coming demonstration between performances.
This is an amazing way to usher in Christmas as the event annually take place on Christmas Eve. It is family friendly and best of all, free. Below is a sampling of some of the various cultural performance line-up.- Crystal Johnson, MCCN Editor
- ARC Handbell Choir (North Hollywood), which has become an audience favorite returns to this year’s local program with holiday repertoire
- Burbank Chorale, founded in 1920 and the longest continuously performing arts organization in the San Fernando Valley, will return to Holiday Celebration featuring 40 voices singing traditional Christmas and Hanukah songs.
- Element Band,* (Tujunga) will debut on Holiday Celebration with an arrangement of holiday music that blends flamenco, Armenian, Arabic, and Greek sounds and is sung in multiple languages.
- Fishtank Ensemble,*(North Hollywood) a Gypsy, Eastern European, Jazz and Flamenco ensemble, will debut on Holiday Celebration with a diverse selection of multiethnic holiday music
- Mariachi Divas de Cindy Shea (Burbank), a Grammy Award-winning female mariachi ensemble, will perform a selection of traditional holiday music in English and Spanish.
- Philippine Chamber Singers of Los Angeles (Granada Hills) will return to Holiday Celebration with a selection of traditional Philippine songs performed in English and Tagalog.
- Valleyaires Barbershop Chorus (Van Nuys) will return to the Holiday Celebration this year with thirty-five male voices performing a selection of holiday songs in barbershop style harmonies.
- For More Info Visit: www.HolidayCelebration.org
Michelle Karam hosts Mediterranean Medley. On her first webisode, she prepares hummus. Michelle is of Armenian descent and her culture very much influences her passion for cooking.
1 cup pearl rice (long grain white rice may be substituted)
2 medium sized white onions chopped fine
1/3 cup Wesson Oil
Salt and Pepper to taste
1/2 cup water
1/2 cup tomato sauce
1 teaspoon dill
1/4 cup chopped parsley
about 50 grape leaves (may be purchased in gourmet shops or in gourmet dept. of a large supermaket)
In a large frying pan, fry onions in oil until limp. Add rice, water, tomato sauce, salt and pepper. Cover and boil a few minutes until the water has been absorbed (if you use long grain rice this will take approx. 20 minutes). Take off heat and add dill and parsley. Stir and let cool. Rinse leaves in warm water and gently snap off stems. Spread a leaf on a small plate, vein side up and stem end toward you. Put a teaspoon of filling near the stem and fold over sides and roll up. Place some unrolled leaves in the bottom of pan to prevent burning. Arrange rolled leaves side by side in pan in several layers. Place a few unrolled leaves on top. Add one cup water, juice of one lemon and three tablespoons Wesson Oil. Simmer over low heat for 20 minutes or bake in 350 degree oven for 20 minutes. Serve cold as an appetizer.
Preparation time: approx. 1 hr
*Suggested fave dish by Maram Canawati but admittedly she prefers it with meat.