May 16, 2010 |
After nearly a decade as a Vegas showgirl, Patsy Rodriguez has plenty of stories about performances that didn't go quite as planned. She may not tell all, but she shares plenty when she meets visitors. Like the one about the time her wig fell off and got stuck to the shoe of her male dance partner. "It looked like he was dragging a dead dog," she says. Rodriguez tells several such stories as she leads guests on a behind-the-scenes tour of "Jubilee," the glitzy song-and-dance spectacular that's been playing at Bally's since 1981.
July 5, 2009 |
The one constant at "Jubilee!" during its 28-year run has been stage manager Ffolliott "Fluff" LeCoque, on hand six nights a week to run the show. Not unlike "Jubilee!" itself, the 85-year-old LeCoque is an icon in the history of Las Vegas entertainment. LeCoque first hit town in 1947, making $35 a week in a dance line that filled in for Liberace between sets. Las Vegas didn't impress: "It died during the week, just busy on the weekend with L.A. people in to gamble."
July 5, 2009 |
On a recent drop-in to Las Vegas I looked around the plane and wondered what the travelers near me were looking forward to most. Success at the tables or slots? A five-star meal? Or just a chance to put aside worries about the economic realities of the last year? For me, it was "Jubilee!" Never heard of it? That's no surprise, since it's arguably the least hip show on the Strip. On the other hand, there's a chance you may have seen it but just have forgotten about it.
July 5, 2009 |
"Jubilee!" has a cast of about 100, most of them dancers. Each dancer has a six-month, renewable contract and has to re-audition; about 10% of the company turns over twice a year. The money isn't much -- salaries average just over $30,000 a year -- but the job offers vacation and health benefits, prized commodities among the non-union productions on the Strip. But talk to cast members and you find it's about the opportunity to actually dance.
July 30, 2008
Berries jubilee with peach sorbet and salted candied almonds Total time: 35 minutes, plus freezing and marinating time Servings: 6 Note: An easy way to peel peaches is to submerge them in boiling water for 30 seconds, drain them, and the skins will slip right off. For the peach sorbet, you can substitute best-quality store-bought sorbet. Peach sorbet 1 pound ripe peaches, pitted, peeled and cut into 1/2 -inch pieces 6 tablespoons sugar 1 teaspoon orange liqueur 1. Place the peach pieces and one-half cup water in a saucepan over medium-high heat, cover and cook for about 5 minutes, until the peaches are tender and cooked through.
January 17, 2007 |
Mozart has a new record -- and this one isn't pressed into vinyl. Organizers of last year's series of festivals, exhibitions, concerts and conferences to celebrate the 250th anniversary of composer Wolfgang Amadeus Mozart's birth said Tuesday the jubilee drew 1.2 million tourists to Austria -- a record for a single festival. The anniversary year is still winding down and won't be completed until the end of the month.
June 1, 2005
You-pick cherry season. Sponsored by the Leona Valley Cherry Growers Assn., Leona Valley (west of Palmdale). You-pick season begins at some orchards Saturday and at all other participating orchards June 11. Cherry parade and crafts festival 10 a.m. to noon June 11. To access orchard websites and get hours, maps, driving directions, recipes and other information, go to www.cherriesupic.com, or call (661) 266-7116.
March 20, 2005 |
Millions of people visit the gambling and entertainment mecca each year, and most know what to see: Bellagio's fountains, the Venetian's gondoliers, the new-and-improved Forum Shops. But Las Vegas is loaded with bad choices too. Because the average visitor pops in for just a few days, wrong turns can be a huge waste of time and money. And nothing is more shameful in Sin City than wasting money that could instead be fed into a slot machine.
May 12, 2004 |
Life is, as they say, a bowl of cherries. That's the optimist's view, of course, the idea being that there's nothing better, nothing more appealing, nothing, well, happier than a generous -- and in the most optimistic view, bottomless -- bowl of big, red, juicy, bursting-with-flavor cherries. Implicit in the wonder of that bowl, at this point in the season, is the promise of the simple, exuberant pleasure of the coming parade of stone fruit. That, to a food lover, is the best thing about summer.