Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, June 22, 1994 TAG: 9407200051
SECTION: EXTRA PAGE: 1 EDITION: METRO
SOURCE: ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Long
Krista Holloman, special events manager of Downtown Roanoke Inc., which coordinates the event, said it has grown from three groups to 18 groups participating in this year's celebration.
The festivities will start at 9:30 a.m. with a parade of flags leaving from Church Ave. and Jefferson St. Throughout the day, until 5 p.m., on the main stage at Church Ave. and Jefferson St., there will be continual music, dancing and other entertainment, including an international fashion show, coordinated and commentated by entertainment coordinator/emcee Pearl Fu.
"We've really expanded the children's activities this year," Holloman said, citing three separate stations dedicated to activities; arts and crafts such as making wind chimes and worry dolls; and learning songs, dances and games of various countries.
Many retailers along the festival site will be holding sidewalk sales, cars from around the globe will be displayed, and a palm reader also will be on hand. The festival aims to enlighten people about the Roanoke Valley's surprisingly diverse population, Holloman said.
One of the day's best cultural exchanges will be of cuisines, which promise to be as varied and fascinating as their countries of origin.
"Brazilian food is set apart by the way we use spices in combination," said Ilma Amaral, who with her brother, Carlos Amaral, owns and operates Carlos Brazilian International Cuisine on the City Market. The Amarals said typical seasonings include cilantro, saffron, palm oil, bay leaves, chile peppers, ginger and thyme - preferably fresh. At the festival, the restaurant plans to offer traditional finger foods, sweets and drinks, a unique chicken salad and several vegetarian selections.
"Canada's foods are very similar to those of the United States, with perhaps a few regional exceptions such as fiddlehead ferns," said Barbara Stevenson, who will be among an informal group of about 25 to 30 families relocated by General Electric from Peterborough. She said that Tourtiere, one of Canada's most famous dishes, probably will be among those included Sunday in a potluck the group will hold to celebrate Canada Day.
China's cuisine is as varied as the country is large, said Pearl Fu, whose many pursuits include having taught Chinese cooking. Fu's home in Yunnan Province is noted for its hot and spicy foods. But at Local Color, the Roanoke Chinese Association will probably limit its fare to tamer delicacies, such as almond cookies. As for fortune cookies, Fu said, they're not Chinese at all, but originated in San Franciso.
India is often associated with curry, and both chicken and lamb curries will be among that country's representative dishes, along with shish kabob, samosa, pulau and tandoori chicken, said R.J. Shukla, owner of Sitar, 32 Market Square, and Guru Import, which specializes in ethnic foods ingredients, 3214 Electric Road, both in Roanoke.
"It's all made from scratch from fresh ingredients, and the cumin seeds and other spices are good for the heart and for cancer," Shukla said. Also representing India will be members of the India Association of Roanoke Valley.
Kisumu, Kenya; Wonju, Korea; and Pskov, Russia, are far apart on the map, but in the Valley share a common bond as Roanoke Sister Cities. The local groups meet separately and build their programs around the characteristics of their separate Sister Cities and interests of their members - Wonju, mainly cultural enrichment; Kisumu, technical assistance and Pskov, medical and educational exchanges, but the groups also cooperate and share some mutual goals.
A Kenyan staple made of maize and water tends to be a little bland, said Greta Evans, chairman of the Kisumu, Kenya, Sister Cities Committee. But many Kenyan dishes feature beef, chicken, fish, and/or peanuts, and can be quite nutritious, interesting and flavorful.
Korean cooking was learned by Dot Roth during the roughly 20 years that she and her husband, Dr. Bob Roth, spent as missionaries in that country. Marinating is often used and the following beef recipe, in Korea usually cooked in a special container over charcoal, is especially popular.
Russian foods range from walnut sauces in the Eastern region to dumplings, which can be made and stored in the freezing outdoors in Siberia, said Pskov Sister Cities chairman Natasha Petersen. Her recipe for cabbage rolls is well worth the time it takes to make them.
"Malaysians like to sweat," laughed Siti Solom, describing the "very spicy, lemony," sometimes tamarind-sour tastes that she said typify her country's multiculturally influenced foods. "Jamput" means welcome, and the following banana balls, often served to welcome guests, will be among Saturday's edible offerings from the Malaysian Students Association and community.
Philippines' foods have a high percentage of carbohydrates and use a lot of vegetables and seafoods, said Imelda Layman, president of the Philippine American Association. At Local Color, a cold, steamed meat loaf called Embulido will be her group's special treat.
"Scots were plain people, and their foods are a little bland, said Ann Cathey of the Scottish Society of the Virginia Highlands. There are exceptions, she noted, such as Haggis - a sheep's stomach, stuffed with brains, hearts, liver, other organs and spices and boiled. The dish, favored by poet Robert Burns, is usually served with generous shots of Scotch whiskey. For the festival, Cathey promised the more widely appealing sugar and butter Scottish shortbreads.
In the Ukraine, you can find foods from caviar and fish to grains and basic peasant fare, said Maria Kusznir, who at the festival will teach children some of her native songs and games. Kusznir was born and raised in the United States, but her parents are from the Western Ukraine. Kusznir's mother, Olga Kusznir, said that Borsch, spelled without a "t," is best when a day old and should be served with sour cream added separately by each diner.
Vietnamese foods are light and nongreasy, with lots of fresh vegetables, garlic and herbs, said Kathy Varney, who will be at the festival as part of an informal group of Vietnamese women. Varney said there is some French influence in her country's cooking, but not of heavy or creamy sauces. At the festival her group plans to have egg rolls, which she said are different from the Chinese version, chicken salad and steamed meat pies, called Bao.
Most of the ingredients for the following recipes are available at area super markets, Oriental markets, gourmet shops or Guru Import. Or, just come out on Saturday with your hearty appetite and cuisine curiosity. Admission and enlightenment are free.
\ Please see microfilm for the following recipes: SCOTTISH SHORTBREADS
TOURTIERE
KENYAN AKAKA (BEAN BALLS)
CABBAGE ROLLS OR GALOOBTZI
BIBINGKA (PHILIPPINE CAKE)
JAMPUT PISANG (SWEET MEAT OF FRIED BANANA)
MOQUECA MINEIRA (FISH STEW)
BORSCH (UKRANIAN SOUP)
BULGOGI (KOREAN MARINATED BEEF)
CHICKEN CURRY
Local Color Festival Saturday, 11 a.m.-6 p.m., Church Avenue, downtown Roanoke. Entertainment, food, vendors, art. 342-2028.
by CNB