Lögberg-Heimskringla - 15.04.2015, Page 3

Lögberg-Heimskringla • 15. apríl 2015 • 3
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Icelandic Canadian flutist Heather Jonasson will perform live in concert
on Wednesday, April 29, 8:00
p.m. in Eva Clare Hall at the
University of Manitoba, 60
Dafoe Road; admission is free.
This concert is her fourth-year
recital, the final requirement
for completing her Bachelor
of Music degree at the
university’s Desautels Faculty
of Music.
The concert will open with
Wolfgang Amadeus Mozart’s
Quartet in D Major for Flute,
Violin, Viola and Violincello,
in which Heather will be
joined by Chris Anstey, Laszlo
Baroczi, and Leana Rutt, all
from the Winnipeg Symphony
Orchestra. The evening will
continue with a repetoire
including Srul Irving Glick’s
Sonata for Flute and Piano,
Paul Taffanel’s Fantaisie
sur le Freischutz, and four
other pieces. Heather will
be accompanied on piano by
Joanne Thiessen. Soprano Julie
Lumsden will join Heather
in a performance of Albert
Roussel’s Deux Poèmes de
Ronsard.
Heather is familiar to
many in the Icelandic North
American community, since
she was the featured soloist
at the opening celebration of
the Icelandic National League
of North America’s 2012
annual convention in Brandon,
Manitoba. She was a soloist
with the Winnipeg Symphony
Orchestra at the MTS Rising
Stars Concert in 2014 and she
has performed at various places
in Canada, the United States,
and Cuba. She has studied
under Laurel Ridd and Layla
Roberts.
Heather has been accepted
into the Master of Music
program at the University of
Ottawa and she will begin
her studies there in the fall.
She is the daughter of Rev.
Stefan and Cindy Jonasson,
granddaughter of Victor O. and
Eileen Jonasson, and great-
granddaughter of Ottó Jónasson
and Ásrún Vopnfjörð.
Guttormur back on stage
The Guttormsson Project will present four short plays by Guttormur J.
Guttormsson, the pre-eminent
“poet of New Iceland,” who
is best remembered for his
masterpiece, Sandy Bar. His
adventure into the world of the
theatre yielded ten strange and
fantastical plays. These plays
were recently published in
English, and to coincide with
this event, núna (now) will
present staged readings of four
of these intriguing works: The
Shadow, Resurrection, Know
Yourself, and Immortality.
The plays will be followed
by a discussion featuring Elin
Thordarson and Christopher
Crocker, who translated
Guttormur’s plays from
Icelandic into English. These
staged readings are directed
by Arne MacPherson and
performed by Cory Wojcik,
Daina Leitold, Karl Thordarson,
Gislina Patterson, and Logan
Stefanson. The Manitoba
Arts Council supported the
development of this project.
The show times and venues
are as follows:
Winnipeg – Friday, April
24, 7:00 p.m. at the Icelandic
Consulate, 1-100 Wellington
Crescent. Please note: for
this venue, reservations are
required. To reserve a seat,
phone: (204) 284-1535, or
email: bergdiss@mfa.is.
Gimli – Saturday, April 25,
7:00 p.m. at the Aspire Theatre
(Gimli Unitarian Church), 76-
2nd Avenue.
Arborg – Sunday, April 26,
2:00 p.m. at the Ardal-Geysir
Lutheran Church, 301 River
Road.
On lieu of a set admission
price, a generous donation is
suggested for each performance.
PHOTO COURTESY OF THE ARCHIVES OF MANITOBA
Guttormur J. Guttormsson
Heather Jonasson
PHOTO: MARTIN KOLBUS
Heather Jonasson brings the flute to life

1/2 cup skim milk
1/3 cup dry white wine
1/2 tsp crushed basil
Chopped parsley
For this and other great recipes visit www.freshwaterfish.com
Pickerel Fillets in Wine Sauce
2 lb Freshwater Fish pickerel fillets
Salt and pepper
3 tomatoes, sliced
2 tbsp flour
2 tbsp butter or margarine
Preheat oven to 350°F.
Thaw and skin fillets. Sprinkle fillets on both sides with salt and pepper.
Place fillets in a single layer in a greased baking dish, 12” x 8” x 2”.
Arrange tomato slices on top of fillets. Sprinkle with salt and pepper.
Melt butter in frying pan over medium heat. Blend in flour.
Add milk gradually and cook until thick and smooth. Stir in wine and basil.
Pour sauce over tomatoes and fish.
Bake for 25 to 30 minutes or until fish flakes easily when tested with a fork.
Sprinkle with parsley.
Serves 6
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