Friday, November 4, 2011
VICTOR/VICTORIA, article published in La Nacion, argentinian newspaper, Sunday, Oct. 30th.2011
Monday, October 31, 2011
VICTOR/VICTORIA photos, coments, news MALIBU
VICTOR/VICTORIA opened Friday, October 28th 2011 at the Malibu Stage Company Theatre, 29243 Pacific Coast Hwy. Malibu.
ARTICLE PUBLISHED LA NACION NEWSPAPER, ARGENTINA
ON OCTOBER 30TH, 2011
Monday, October 24, 2011
RICOTTA, a very easy to do recipe...
As my grandma used to say ..."fatto in casa" , which means, homemade...yes...this is a very easy to follow recipe, and the results are awesome!!
Would you ever imagine to be able to "make" ricotta, homemade? well...get yourself an apron, roll up your sleeves and ...hands on job...
It calls for just 4 ingredients:
4 Cups whole milk
1 cup cream
1 1/2 tsp. salt, you can use kosher salt, that's my favorite...but if you don't like it, just salt...
2 Tbsp. lemon juice.
Off course, when we say tsp. we understand is a tea spoon, those little ones we use for ...tea, coffee, etc...and when we say Tbsp. we mean table spoon, those for soup, you know?
Ricotta ( Italian for recooked) calls for a different recipe, that in reality, starts after the whey is reheated, "recooked", but in this case, we will make it!!!
Put all the ingredients in a bowl, to the fire, wait until it's boiling, take out of the flame, let it rest...
You will start notice the curds are separating from the ...ricotta, don't stir them, let them reproduce, it's like you are witnessing the milk and the cream break, yes, that's because you used the acid lemon...
when you take the mix from the stove, get a colander, put cheese cloth on it, and pour the mix over, wait until it's separate from the curds, the cheesy creamy paste you obtained, it's your homemade ricotta..isn't it easy?
Remember, don't stir...just wait until the "whey" fluid separates from the creamy mixture...
Would you ever imagine to be able to "make" ricotta, homemade? well...get yourself an apron, roll up your sleeves and ...hands on job...
It calls for just 4 ingredients:
4 Cups whole milk
1 cup cream
1 1/2 tsp. salt, you can use kosher salt, that's my favorite...but if you don't like it, just salt...
2 Tbsp. lemon juice.
Off course, when we say tsp. we understand is a tea spoon, those little ones we use for ...tea, coffee, etc...and when we say Tbsp. we mean table spoon, those for soup, you know?
Ricotta ( Italian for recooked) calls for a different recipe, that in reality, starts after the whey is reheated, "recooked", but in this case, we will make it!!!
Put all the ingredients in a bowl, to the fire, wait until it's boiling, take out of the flame, let it rest...
You will start notice the curds are separating from the ...ricotta, don't stir them, let them reproduce, it's like you are witnessing the milk and the cream break, yes, that's because you used the acid lemon...
when you take the mix from the stove, get a colander, put cheese cloth on it, and pour the mix over, wait until it's separate from the curds, the cheesy creamy paste you obtained, it's your homemade ricotta..isn't it easy?
Remember, don't stir...just wait until the "whey" fluid separates from the creamy mixture...
Sunday, October 23, 2011
MBar Hollywood, Debbie Lawrence Anibal Silveyra
On Saturday, Oct. 22nd 2011, yesterday night, I had the pleasure to sing with my beloved friend DEBBIE LAWRENCE, pianist, in her Cabaret night "An Ordinary Woman with Extra Ordinary Friends"...
MBar, a beautiful place located in the corner of Vine and Fountain, the heart of Hollywood, just next door with El Floridita, the art deco atmosphere, crystal chandeliers hanging from the ceiling, a red velvet walls surrounding the salon with dressed up tables and a wonderful crystal mirrored full bar, wonderful environment for a cabaret night show...
Tuesday, October 18, 2011
PEOR ES NADA, Se Lo Co mia
Se lo CO MIA, parodia de un grupo musical espanol llamado LOCO MIA, no explico mas porque las imagenes dicen todo...
This is the parody of a spaniard band called LOCO MIA, means SWALLOW IT, no more explanation, images speak by themselves...
This is the parody of a spaniard band called LOCO MIA, means SWALLOW IT, no more explanation, images speak by themselves...
PEOR ES NADA, Capitan Monasterio
Peor es nada marcara siempre un momento super especial en mi vida, fueron anos de trabajo intenso, contratos que se extendian por el exito del programa, grandes amigos que aun me duran, y la invalorable experiencia de hacer television al lado de gente como Jorge Guinzburg y Horacio Fontova, ni hablar de todos los artistas y personalidades que hemos tenido participando en el ciclo durante los cinco anos de los que yo fui parte....
Worse than Nothing ( Peor es nada) will always mark a special moment in my life, it's been several years of intense work, extending contracts with the network because of the success of the show, very close friends that still are close to me, and the unmessurable experience of being able to work next to people like Jorge Guinzburg and Horacio Fontova, not even mention all the artists and personalities that had been participating along five years we've been on the air...
In this particular scketch...EL FORRO, the translation should be THE CONDOM, that doesn't work literally in English like it does in Spanish, which means something you use and discard easily...like a condom...the sound in Spanish it's the same for EL ZORRO, and in this parody, people used him and discarded him very easily....the figure of Capitan Monasterio was the president at the moment, clumsy, akward, spoiled, and to be discard any time soon...
En este scketch particular, EL FORRO, donde yo hacia de Capitan Monasterio, que representaba la figura del presidente de turno, veamos....
Worse than Nothing ( Peor es nada) will always mark a special moment in my life, it's been several years of intense work, extending contracts with the network because of the success of the show, very close friends that still are close to me, and the unmessurable experience of being able to work next to people like Jorge Guinzburg and Horacio Fontova, not even mention all the artists and personalities that had been participating along five years we've been on the air...
In this particular scketch...EL FORRO, the translation should be THE CONDOM, that doesn't work literally in English like it does in Spanish, which means something you use and discard easily...like a condom...the sound in Spanish it's the same for EL ZORRO, and in this parody, people used him and discarded him very easily....the figure of Capitan Monasterio was the president at the moment, clumsy, akward, spoiled, and to be discard any time soon...
En este scketch particular, EL FORRO, donde yo hacia de Capitan Monasterio, que representaba la figura del presidente de turno, veamos....
Sunday, October 16, 2011
VICTOR/VICTORIA
Information about the show:
MALIBU STAGE COMPANY THEATRE
One of the best theatres in L.A.
Thursday, October 6, 2011
MOLFETTA, the land of my grandparents, ITALY
My grandparents, from my mom side, were born in Italy, Molfetta, near Bari...my wife and I visited a couple of years ago. We landed in Rome, coming from Los Angeles, spend a night over there, and ...we rented a car, next day, hit the road to Molfetta.
The highway TERLIZZI A1 crosses from Naples to Bari, it's about 4 hours from Rome, a nice freeway, well indicated, with lanes for different speeds, though, even you respect the speed marked in the signs, be aware that nobody will like you, Italians run fast, they will apply the honk on you if you respect the speed limit, anyway, we supplied ourselves with coffee, snacks, and the best chocolate filled with cappuccino cream, that it made the trip unforgettable...and the view......those rolling mountains, the cities just right on top of the mountains, giving the best view imaginable, we stop for lunch at a beautiful road restaurant, elegant, and the food, awesome, after having a toast to life, we kept going toward our destiny...
Once we got in town, we checked in to the only hotel they have, the Garden Hotel, a beautiful 4 or 5 stories building, huge bedrooms, greatly decorated, and best of all....an awesome continental breakfast with everything you could imagine, the best croissants, fruits of the season, baked goodies, tiramisu, the best coffee, eggs, you name it...
We went straight to the city hall to check on my grandparents address, not even knowing if we would be able to get it...but...WE DID!!!
We had lunch at a family operated restaurant-grill, ocean front, on the Adriatic sea, with no waves, so quiet and beautiful...
A great dish: GRILLED BABY OCTOPUS....deliciously made, accompanied by a great Chablis, and the sun shinning above...
The Adriatic sea, at the old district part of the city of Molfetta, Italy...
I will continue this post, as soon as I download more pictures to post....
One detail that called my attention: our last name all over the best shops in town....
CIPRIANI
Like Harry Cipriani in New York, our family, as far as the locals told us, is a very tied family, all Cipriani are part of the family....we couldn't find any of them in town, it was a long week-end, and part of the city were out on vacation , so , we need to come back to still get some information on the path my nono went through...
the narrow streets of Molfetta old district...
The highway TERLIZZI A1 crosses from Naples to Bari, it's about 4 hours from Rome, a nice freeway, well indicated, with lanes for different speeds, though, even you respect the speed marked in the signs, be aware that nobody will like you, Italians run fast, they will apply the honk on you if you respect the speed limit, anyway, we supplied ourselves with coffee, snacks, and the best chocolate filled with cappuccino cream, that it made the trip unforgettable...and the view......those rolling mountains, the cities just right on top of the mountains, giving the best view imaginable, we stop for lunch at a beautiful road restaurant, elegant, and the food, awesome, after having a toast to life, we kept going toward our destiny...
We went straight to the city hall to check on my grandparents address, not even knowing if we would be able to get it...but...WE DID!!!
We had lunch at a family operated restaurant-grill, ocean front, on the Adriatic sea, with no waves, so quiet and beautiful...
A great dish: GRILLED BABY OCTOPUS....deliciously made, accompanied by a great Chablis, and the sun shinning above...
I will continue this post, as soon as I download more pictures to post....
One detail that called my attention: our last name all over the best shops in town....
CIPRIANI
Like Harry Cipriani in New York, our family, as far as the locals told us, is a very tied family, all Cipriani are part of the family....we couldn't find any of them in town, it was a long week-end, and part of the city were out on vacation , so , we need to come back to still get some information on the path my nono went through...
the narrow streets of Molfetta old district...
Sunday, October 2, 2011
The Streets of HOLLYWOOD...Las callecitas de HOLLYWOOD...
Las callecitas de HOLLYWOOD, tienen, ese...que se yo!!!
Un paseo desde SUNSET BOULEVARD, empezando en BEVERLY HILLS, y luego llegando a UNIVERSAL STUDIOS...
Miralo, no te vas a arrepentir......
Un paseo desde SUNSET BOULEVARD, empezando en BEVERLY HILLS, y luego llegando a UNIVERSAL STUDIOS...
Miralo, no te vas a arrepentir......
The streets of HOLLYWOOD, there's a famous tango, written by ASTOR PIAZOLLA, which first verse begins with ....the street of Buenos Aires, have these...I don't know...I hit the road, from home, the usual...in the streets and in me...
HOLLYWOOD, the land of DREAMS!!!!!
HOLLYWOOD, la tierra donde los suenos se hacen realidad!!!
PAELLA, video...
PAELLA
This is the easy-steps paella recipe video that I've promised to upload into my blog, go to older posts to find the written recipe, since I couldn't uploaded into that one.
Monday, September 26, 2011
Anibal Silveyra JOSEFINA SILVEYRA Catro Cyan BAND
Hi, my daughter Josefina, and her band CATRO CYAN
one more JOSEFINA SILVEYRA, CATRO CYAN BAND
Anibal Silveyra, BREAD RECIPE...easy!!
Hi, to all of you, brave enough to read recipes...!!! Today, I'd like to share an easy to do BREAD recipe:
Home made bread is easy to make, and best of all: it's your bread, it has it's own personality...like you.
Ingredients:
1oz fresh yeast, or 3/4 active dried yeast...it's easier to find...
2 tablespoons sugar, or honey, or brown sugar...though, this sugar will give the bread a darker color...
( remember, yeast needs something to feed from, and yeast loves sugar...it'll grow faster!
2 cups of tepid water ( not hot hot, you can put a finger inside the cup and not burn yourself)
4 cups bread flower ( I like to use whole wheat flower instead)
( if you like, you can also add semolina to this mix, like 3 cups flower and 1 semolina)
salt
extra flower for dusting, or semolina...
Hands on ......
1- dissolve the yeast and sugar, or honey in half the tepid water, or use those two cups separated)
...if you see you need more liquid, add some more tepid water until dough doesn't stick to your fingers...
2-use the largest surface or bowl you have, put the flower, salt, and make a hole in the middle, using your hand...
3-start pouring the yeast with the tepid water, and work it out until you mixture all the ingredients well, use your hand making circle movements clockwise, then, slowly incorporate the rest of water until you have a moisty dough, it should be elastic, soft, and non sticky to your fingers...
4-push it, roll it, knead it, use your energy, your frustrations, your inner strengh, and when you are "tired"...let the dough rest for 5 minutes, and then...again!!!
5- flour your hands now, and flour the top of the dough after you let it rise for a while...cut it with a knife in two or more pieces...
6-leave the bread to rise until it double it's size, you can now rap the dough with plastic foil, let it rest for about one hour, get the oven going on to a temperature 450 aproximate, and when the dough got it's size, cut, shape the bagettes and ....bake it for 15 minutes....
IT'S NOT MAGIC, IT'S JUST BREAD!!!!!
And you can make it!!!
Let me know if you need this recipe in Spanish, I will be more than happy to translate it for you.
Anibal Silveyra.
Home made bread is easy to make, and best of all: it's your bread, it has it's own personality...like you.
Ingredients:
1oz fresh yeast, or 3/4 active dried yeast...it's easier to find...
2 tablespoons sugar, or honey, or brown sugar...though, this sugar will give the bread a darker color...
( remember, yeast needs something to feed from, and yeast loves sugar...it'll grow faster!
2 cups of tepid water ( not hot hot, you can put a finger inside the cup and not burn yourself)
4 cups bread flower ( I like to use whole wheat flower instead)
( if you like, you can also add semolina to this mix, like 3 cups flower and 1 semolina)
salt
extra flower for dusting, or semolina...
Hands on ......
1- dissolve the yeast and sugar, or honey in half the tepid water, or use those two cups separated)
...if you see you need more liquid, add some more tepid water until dough doesn't stick to your fingers...
2-use the largest surface or bowl you have, put the flower, salt, and make a hole in the middle, using your hand...
3-start pouring the yeast with the tepid water, and work it out until you mixture all the ingredients well, use your hand making circle movements clockwise, then, slowly incorporate the rest of water until you have a moisty dough, it should be elastic, soft, and non sticky to your fingers...
4-push it, roll it, knead it, use your energy, your frustrations, your inner strengh, and when you are "tired"...let the dough rest for 5 minutes, and then...again!!!
5- flour your hands now, and flour the top of the dough after you let it rise for a while...cut it with a knife in two or more pieces...
6-leave the bread to rise until it double it's size, you can now rap the dough with plastic foil, let it rest for about one hour, get the oven going on to a temperature 450 aproximate, and when the dough got it's size, cut, shape the bagettes and ....bake it for 15 minutes....
IT'S NOT MAGIC, IT'S JUST BREAD!!!!!
And you can make it!!!
Let me know if you need this recipe in Spanish, I will be more than happy to translate it for you.
Anibal Silveyra.
Wednesday, September 21, 2011
Anibal Silveyra NEWS...ULTIMAS NOTICIAS: VICTOR/VICTORIA
Anibal Silveyra has just begin rehearsals for VICTOR/VICTORIA with MALIBU STAGE THEATRE COMPANY, directed by RICHARD JOHNSON...
The show will open on October 28th. 2011.
Soon, I will be able to show pictures, notes, information about the cast, and more...
The show will open on October 28th. 2011.
Anibal Silveyra singing "Stay Gold" at MARK ANTON'S SINGING STUDIO
Anibal Silveyra sings "Stay Gold" at Mark Anton's singing studio...
Mark Anton's singing studio
Burbank.
Mark Anton's singing studio
Burbank.
What else can you find in my blog? Que mas podes encontrar en mi blog?PAELLA RECIPE
Let's see...recipes from my grandma, and some from my friends....and , well, the ones I created...
( English and Spanish)
Veamos, recetas de mi abuela, y algunas de mis amigos...y, bueno, los que yo mismo cree...
PAELLA:
Are you brave enough?
1- Get a PAELLA frying pan, those that are big enough for 20 people...or the one you just have at home...
2-Peel and chop 2 big onions (preferible red onion), 4 cloves of garlic, finelly chopped, bell peppers ( red, yellow and green) seeded and cut in cubes ( small cubes will give a colorful touch)
3- two tablespoons of olive oil, to start the frying base of vegetables...( called sofrito in Spanish)
4-Add your meat of preference ( if you like, make one paella-seafood flavor, and one with chicken, pork and chorizo)
5- Take the meat out, when gets golden brown, use pliers to take out the pan, live the vegetables still frying...
6-add rice to the vegetables/base you have after you took the meats out...the gravy will give the rice the meatty flavor...put in the center of the pan, like a line, just in the center, from side to side, and add vegetable broth to it, so the rice can "swallow" the liquids...don't stir, yet...
7-After 2 or 3 minutes after boiling point, distribute the rice with circular movements, and now it's time to add the "yellow" color, you can use the regular food dye colors, or , if you love it, zaffron, yes!!! that magic yellow powder with a very intense flavor, this will give the paella that magical mediterranean flavor...
8-And now, after 15 or so minutes, you can add the meat, stir a little, softly, and add vegetable broth if necesary...and...
PAELLA!!!!!!!!!!!!!
It's easy, don't be a chicken, do it...try this easy steps recipe and tell me how was your experience.....
PAELLA:
Te animas?
1-Conseguite una paellera, de esas gigantes como para 20 personas...o la que tengas en casa...
2-Pela dos cebollas grandes, rojas preferiblemente, 4 cabezas de ajo, picado finito, morrones rojos, verdes y amarillos (chiles para mis amigos de Mexico), sacale las semillas y cortalos en cuadraditos chicos que le daran color al plato.
3-dos cucharaditas de aceite de oliva, para empezar a freir la base de vegetales, llamado sofrito en Espana y Cuba.
4-Agrega la carne de tu preferencia, puede ser todo mariscos, o una de mariscos y otra de "carne" y en esa, podes poner pollo, cerdo, chorizo...
5-Saca la carne de la fritanga cuando se pone dorada, usa pinzas para no quemarte, y deja los vegetales aun friendose...
6-agrega el arroz, como en una linea en el centro, de borde a borde, una montanita, no importa la cantidad, agregale caldo de verduras que preparaste mientras tanto, asi el arroz puede "tomarse" el liquido, no revuelvas todavia...
7-Despues de 2 o 3 minutos que empezo el hervor, distribui el arroz a lo largo de la sarten, parejo, y ahora es el momento de agregar el polvo amarillo, o si lo queres mas rico, ponele azafran, ese polvito magico con un sabor bien intenso, que le dara a la receta ese toque magico del mediterraneo...
8-Y ahora, despues de 15 minutos mas o menos, podes agregar la carne que salteaste anteriormente, revolves de a poco, le agregas mas caldo si fuera necesario, que seguro lo sera, y...
PAELLA!!!!!!!!!!!!!!!!!!!!!
Es facil, no seas cobarde, hacelo y...si seguis estos pasos bien simples, despues contame por el blog como fue la experiencia.......
NEXT TIME, I'll post up a video with me cooking the dis.....
PROXIMAMENTE: pondre un video mio cocinando este plato....
( English and Spanish)
Veamos, recetas de mi abuela, y algunas de mis amigos...y, bueno, los que yo mismo cree...
PAELLA:
Are you brave enough?
1- Get a PAELLA frying pan, those that are big enough for 20 people...or the one you just have at home...
2-Peel and chop 2 big onions (preferible red onion), 4 cloves of garlic, finelly chopped, bell peppers ( red, yellow and green) seeded and cut in cubes ( small cubes will give a colorful touch)
3- two tablespoons of olive oil, to start the frying base of vegetables...( called sofrito in Spanish)
4-Add your meat of preference ( if you like, make one paella-seafood flavor, and one with chicken, pork and chorizo)
5- Take the meat out, when gets golden brown, use pliers to take out the pan, live the vegetables still frying...
6-add rice to the vegetables/base you have after you took the meats out...the gravy will give the rice the meatty flavor...put in the center of the pan, like a line, just in the center, from side to side, and add vegetable broth to it, so the rice can "swallow" the liquids...don't stir, yet...
7-After 2 or 3 minutes after boiling point, distribute the rice with circular movements, and now it's time to add the "yellow" color, you can use the regular food dye colors, or , if you love it, zaffron, yes!!! that magic yellow powder with a very intense flavor, this will give the paella that magical mediterranean flavor...
8-And now, after 15 or so minutes, you can add the meat, stir a little, softly, and add vegetable broth if necesary...and...
PAELLA!!!!!!!!!!!!!
It's easy, don't be a chicken, do it...try this easy steps recipe and tell me how was your experience.....
PAELLA:
Te animas?
1-Conseguite una paellera, de esas gigantes como para 20 personas...o la que tengas en casa...
2-Pela dos cebollas grandes, rojas preferiblemente, 4 cabezas de ajo, picado finito, morrones rojos, verdes y amarillos (chiles para mis amigos de Mexico), sacale las semillas y cortalos en cuadraditos chicos que le daran color al plato.
3-dos cucharaditas de aceite de oliva, para empezar a freir la base de vegetales, llamado sofrito en Espana y Cuba.
4-Agrega la carne de tu preferencia, puede ser todo mariscos, o una de mariscos y otra de "carne" y en esa, podes poner pollo, cerdo, chorizo...
5-Saca la carne de la fritanga cuando se pone dorada, usa pinzas para no quemarte, y deja los vegetales aun friendose...
6-agrega el arroz, como en una linea en el centro, de borde a borde, una montanita, no importa la cantidad, agregale caldo de verduras que preparaste mientras tanto, asi el arroz puede "tomarse" el liquido, no revuelvas todavia...
7-Despues de 2 o 3 minutos que empezo el hervor, distribui el arroz a lo largo de la sarten, parejo, y ahora es el momento de agregar el polvo amarillo, o si lo queres mas rico, ponele azafran, ese polvito magico con un sabor bien intenso, que le dara a la receta ese toque magico del mediterraneo...
8-Y ahora, despues de 15 minutos mas o menos, podes agregar la carne que salteaste anteriormente, revolves de a poco, le agregas mas caldo si fuera necesario, que seguro lo sera, y...
PAELLA!!!!!!!!!!!!!!!!!!!!!
Es facil, no seas cobarde, hacelo y...si seguis estos pasos bien simples, despues contame por el blog como fue la experiencia.......
NEXT TIME, I'll post up a video with me cooking the dis.....
Saturday, September 17, 2011
Anibal Silveyra BLOOD BROTHERS, HERMANOS DE SANGRE
Anibal Silveyra, Gustavo Garzon, Tina Serrano and Andrea Politti
HERMANOS DE SANGRE BLOOD BROTHERS
Metropolitan Theatre, Corrientes ave. Anibal Silveyra plays EDDIE, Gustavo Garzon plays MICKY, the twins, separated after they were born...
ANDREA POLITTI, ANIBAL SILVEYRA
HERMANOS DE SANGRE BLOOD BROTHERS
Metropolitan Theatre, Corrientes ave. Anibal Silveyra plays EDDIE, Gustavo Garzon plays MICKY, the twins, separated after they were born...
Hermanos de Sangre, Teatro Metropolitan, Buenos Aires, Argentina... ANIBAL SILVEYRA, GUSTAVO GARZON
ANDREA POLITTI, ANIBAL SILVEYRA
BLOOD BROTHERS, HERMANOS DE SANGRE, METROPOLITAN THEATRE
BUENOS AIRES
ARGENTINA
Anibal Silveyra y Jorge Guinzburg...Peor es nada...
GERARDO BAAMONDE, ROBERTO FIORE, JORGE GUINZBURG, HORACIO FONTOVA, ANIBAL SILVEYRA
JORGE GUINZBURG, ANA ACOSTA , ANIBAL SILVEYRA
UNA TOS EN EL TELEFONO
A COUGH ON THE PHONE
Thursday, September 15, 2011
Anibal Silveyra EVA PERON, ENIGMA OF A DESTINY
Anibal Silveyra makes his directorial debut in Los Angeles, with an original play about the life of Juan Peron and Eva Peron, Evita...written originally in Spanish by Anibal Aprile (yes, another Anibal) and adapted by Angela Nicholas and Anibal Silveyra, that opened on April 23erd. 2010 at the Knightsbridge Theatre, Los Angeles, California.
A play about the life story between Juan Peron and Eva Peron, "Evita" with the shirtless ones, the poor, the oligarchs...
The streets of Buenos Aires, with it's barrios, the tango places, the MILONGAS, and that savoir fare that makes Buenos Aires, one of the most vibrant cities in South America...
Cast:
Agustin Magaldi-----------------------------------------------------------Gonzalo Escobar
Libertad Lamarque/secretary/adult mother-----------------------------Karyn O'bryant
Paco Jamandreu/Cipriano Reyes-----------------------------------------Sebastian Miranda
Mercante/tango dancer solo-----------------------------------------------Meng Wang
Maria 1/Rosa Raiza (opera singer)--------------------------------------Elizabeth Lauritzen
Maria 2----------------------------------------------------------------------Elizabeth Yocam
Maria 3----------------------------------------------------------------------Nancy Kay Hunt
Guillermina/Maria Luisa-------------------------------------------------Lauren Wells
Director, Jaime, Unzue---------------------------------------------------Victor Vallejo
Young Evita----------------------------------------------------------------Julia Szilagyi
Young Mother-------------------------------------------------------------Lizelle Gutierrez
People of Argentina-------------------------------------------------------Alessandra Alcazar
Ana Quintanilla
Giovanna Dan ( tango solo dancer)
Luis Quintanilla
Carlos Ortiz
Sofia Vera Laurenco
Eduardo Quintanilla
ACT 1- 1920-1940 JUNIN, BUENOS AIRES
ACT 2- 1940-1952 BUENOS AIRES, ARGENTINA
Original Play written by Anibal Aprile, adapted by Angela Nicholas and Anibal Silveyra.
A play about the life story between Juan Peron and Eva Peron, "Evita" with the shirtless ones, the poor, the oligarchs...
Choreographed by Zita Gonzales, co-directed by Rene Guerrero, Production manager Amanda Vermillion, music by Astor Piazzolla, directed by Anibal Silveyra.
Cast:
Agustin Magaldi-----------------------------------------------------------Gonzalo Escobar
Libertad Lamarque/secretary/adult mother-----------------------------Karyn O'bryant
Paco Jamandreu/Cipriano Reyes-----------------------------------------Sebastian Miranda
Mercante/tango dancer solo-----------------------------------------------Meng Wang
Maria 1/Rosa Raiza (opera singer)--------------------------------------Elizabeth Lauritzen
Maria 2----------------------------------------------------------------------Elizabeth Yocam
Maria 3----------------------------------------------------------------------Nancy Kay Hunt
Guillermina/Maria Luisa-------------------------------------------------Lauren Wells
Director, Jaime, Unzue---------------------------------------------------Victor Vallejo
Young Evita----------------------------------------------------------------Julia Szilagyi
Young Mother-------------------------------------------------------------Lizelle Gutierrez
People of Argentina-------------------------------------------------------Alessandra Alcazar
Ana Quintanilla
Giovanna Dan ( tango solo dancer)
Luis Quintanilla
Carlos Ortiz
Sofia Vera Laurenco
Eduardo Quintanilla
ACT 1- 1920-1940 JUNIN, BUENOS AIRES
ACT 2- 1940-1952 BUENOS AIRES, ARGENTINA
Original Play written by Anibal Aprile, adapted by Angela Nicholas and Anibal Silveyra.
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