[ MUSIC ] >> JOINING ME IN THE KITCHEN TODAY IS SUE PORTER, THE EXECUTIVE DIRECTOR OF BALLET MET.

SUE, THANKS FOR BEING HERE.

>> WELL, THANK YOU FOR HAVING US.

WE'RE VERY EXCITED TO BE HERE.

>> GOOD.

SO TELL US ABOUT THE HISTORY OF BALLET MET.

>> SO BALLET MET WAS FOUNDED ALMOST 47 YEARS AGO, WE'RE IN OUR 46th SEASON HERE IN THIS COMMUNITY AND THE AMAZING THING IS WE ARE JUST A FEW BLOCKS AWAY, WE HAVE STUDIOS AND A SMALL PERFORMANCE SPACE RIGHT ON MOUNT VERNON AVENUE AND WE PERFORM IN THEATERS AROUND TOWN, IN PARTICULAR THE OHIO THEATER AND THE DAVIDSON THEATER.

WE ARE ONE OF THE LARGEST BALLET COMPANIES IN THE UNITED STATES AND WE DO BOTH CLASSICAL BALLET AND MORE CONTEMPORARY BALLET, WHICH IS A GREAT MIX FOR THE COMMUNITY.

>> WONDERFUL.

SO I KNOW PEOPLE HAVE THE OPPORTUNITY TO SEE THE BALLET HERE IN COLUMBUS, DO YOU ALSO TAKE YOUR SHOWS OUT ON THE ROAD?

>> WELL, WE DEFINITELY DO SOME TOURING.

IN THE PAST WE HAVE TOURED TO EIGHT OR NINE DIFFERENT COUNTRIES, BUT MORE RECENTLY, YOU KNOW, AFTER THE PANDEMIC, WE'VE STAYED CLOSER TO HOME, BUT WE HAVE A TOUR PLANNED TO SALT LAKE CITY AND THAT WILL TAKE PLACE IN JUNE OF THIS YEAR, AND NEXT YEAR WE'RE GOING TO BE GOING TO THE NORTHRUP THEATER IN MINNEAPOLIS.

WE ARE TAKING THAT ART THAT'S CREATED HERE IN COLUMBUS AND MAKING SURE OTHER COMMUNITIES CAN SHARE IN IT AS WELL SO WE'RE VERY EXCITED.

>> THAT'S WONDERFUL.

SO TELL ME A LITTLE BIT ABOUT THE RECIPE YOU'VE CHOSEN FOR TODAY.

>> SO THE RECIPE, I HAD TO DO SOME THINKING ABOUT WHAT WE WERE GOING TO BRING ON TO YOUR SHOW.

>> SURE.

>> BUT THIS WAS A RECIPE THAT WAS MY MOTHER'S AND I'M SURE IT'S FROM THE '50s WHEN PEOPLE WERE DOING LOTS OF THINGS IN MOLDS AND THAT WAS WHAT YOU DID AT YOUR PARTIES.

I'VE STARTED MAKING IT, YOU KNOW, ONCE I WAS ON MY OWN AND IT IS A FAVORITE.

WHENEVER THERE IS A SPECIAL OCCASION, MY FRIENDS ARE LIKE, CAN YOU BRING THE SHRIMP MOUSSE.

>> OH, FUN.

>> SO IT'S TRAVELED A LOT AND IT'S VERY, VERY SIMPLE TO MAKE.

>> AND IT'S LIKE A FAMILY RECIPE, THAT'S SO SPECIAL.

>> IT IS.

>> TELL US WHAT WE WILL NEED TO GET STARTED.

>> THE INGREDIENTS WE WILL NEED TODAY ARE 8 OUNCES OF CREAM CHEESE, 1 CUP OF MAYONNAISE, 1 CUP TOMATO SOUP, TWO 8 OUNCE CANS OF TINY SHRIMP, A CUP AND A HALF OF DICED CELERY, A CUP AND A HALF OF DICED ONION, TWO ENVELOPES OF UNFLAVORED GELATIN, AND SOME TYPE OF MULTIGRAIN CRACKER OR THESE DAYS CUCUMBERS OR ANYTHING ELSE YOU WOULD LIKE TO SERVE IT ON.

>> SUE, I IMAGINE SOME FOLKS MIGHT BE APPREHENSIVE TO SEE A BALLET.

CAN YOU TELL ME ABOUT SOME OF YOUR PROGRAMS THAT MAKE IT MORE ACCESSIBLE.

>> WELL, WE TRY TO DO A VARIETY OF PROGRAMS, SOME ARE FAMILY FRIENDLY, SOME ARE NOT AS, SOME ARE MORE ADULT, BUT FIRST OF ALL WE START IN AMAZING THEATERS.

WE GO IN THE OHIO THEATER WHICH IS BEAUTIFUL TO SEE, WE ALSO USE THE DAVIDSON THEATER.

AND WE ALSO TRY TO MAKE TICKETS REALLY ACCESSIBLE.

TICKETS ARE AVAILABLE ON OUR WEBSITE, BUT WE ALSO HAVE A PAY WHAT YOU WANT SERIES SO IN EVERY SHOW THAT WE DO YOU CAN COME AND FOR A MINIMUM CONTRIBUTION OF $5 YOU CAN COME IN AND SEE LIVE PERFORMING ARTS.

THEY'RE REALLY SPECIAL PROGRAMS.

WE LIKE TO SEE PEOPLE OF ALL AGES AND FROM ALL PARTS OF OUR COMMUNITY TO COME AND VISIT THE BALLET.

>> THAT'S WONDERFUL.

AND WITH THE PAY WHAT YOU WANT, DO YOU SEE A LOT OF DIFFERENT FOLKS AND YOU'RE LIKE I'M SO GLAD THEY'VE COME TO SEE OUR SHOW AND THAT GAVE THEM THE OPPORTUNITY?

>> THAT IS SO TRUE.

WE WANT TO MAKE SURE THAT WE'RE HERE FOR THE COMMUNITY.

IT'S BECAUSE OF THE COMMUNITY THAT WE CAN DO WHAT WE DO.

SO WE RECENTLY HAD A SHOW AND WE HAD PEOPLE AND THEY WERE LINED UP AROUND THE CORNER TO BE ABLE TO COME IN AND IT MADE FOR AN AMAZING AUDIENCE THAT NIGHT.

I THINK AS PEOPLE CAME OUT THEY WERE SAYING I DIDN'T REALLY KNOW THAT THAT WAS THE BALLET AND HOW WONDERFUL IT COULD BE, INCREDIBLY ENTERTAINING.

OUR DANCERS ARE ATHLETES.

>> I WOULD IMAGINE.

>> THEY CAN DO SOME AMAZING, AMAZING THINGS, AND THEY HAVE LEARNED TO COMMUNICATE WITHOUT USING WORDS.

>> THAT'S INCREDIBLE.

>> AND IT MAKES FOR A WONDERFUL STORY.

>> I'M VERY EXCITED TO GET STARTED ON THIS DISH.

TELL ME WHAT OUR FIRST STEP IS.

>> OKAY.

THE FIRST STEP I USUALLY PUT THE CREAM CHEESE IN FIRST.

>> IT'S VERY MID CENTURY MODERN APPETIZER.

I LOVE IT.

SO CREAM CHEESE IN FIRST.

>> THEN I PUT THE TOMATO SOUP IN, THAT GIVES IT A LITTLE MOISTURE AS IT'S ALL MELTING DOWN.

>> SURE.

>> IF I CAN DO THIS.

I DON'T HAVE TO WORRY ABOUT IT BEING SO -- AND THEN THE MAYONNAISE.

>> OKAY.

GET ALL THAT IN THERE AND THAT WILL JUST KIND OF WARM UP AND BLEND TOGETHER.

>> RIGHT.

AND THEN LET'S GO AHEAD AND DO THIS.

OKAY.

SO WE JUST STIR THIS TOGETHER AND IT WILL MELT DOWN.

>> OKAY.

GREAT.

>> IT SORT OF LOOKS LIKE A THICK SOUP BY THE TIME IT DOES THAT.

>> ONCE IT'S ALL MELTED.

>> YOU DO HAVE TO KEEP STIRRING IT A LITTLE BIT, SO IT DOESN'T STICK.

>> AND TO MAKE SURE THAT THE CREAM CHEESE MELTS ALL THE WAY DOWN, BUT IT IS -- OH, THIS IS A GREAT STOVE, IT'S MELTING RIGHT DOWN HERE, LOOK.

>> THAT'S GOOD.

YEAH.

>> IT'S GREAT.

>> OKAY.

SO THAT WILL TAKE A MINUTE OR TWO TO KIND OF GET ALL CREAMY AND SMOOTH.

>> YES.

JUST KEEP STIRRING IT UNTIL IT'S SMOOTH.

WHEN I SAY THIS IS QUICK TO DO, IT'S QUICK TO DO.

>> AND THESE ARE REALLY EASY INGREDIENTS, TOO.

STUFF YOU CAN JUST KIND OF HAVE ON HAND.

>> YOU COULD.

THE ONLY THING I WOULD SAY IS THAT SOMETIMES THE SHRIMP IS A LITTLE HARD, YOU JUST HAVE TO MAKE SURE -- BECAUSE IT COMES IN A CAN.

>> THE TINY ONES.

>> THE TINY ONES ARE BEST AND THE CANNED ARE BEST.

THE OTHER THING THAT I CAN SAY IS IT'S EASY TO HAVE A COUPLE OF THEM IN THE -- JUST IN YOUR PANTRY.

>> SURE.

>> SO YOU CAN MAKE THIS AS LONG AS YOU GIVE IT SOME TIME TO SET.

>> YOU NEED THAT TIME FOR SETTING, YOU CAN'T JUST WHIP IT UP.

>> THE NICE THING IS YOU DON'T HAVE TO DO IT ON THE DAY OF.

>> SO YOU'RE READY FOR YOUR GUESTS.

>> SO WHAT I LIKE TO DO IS ADD THE KNOX GELATIN AND I DO IT IN A COUPLE OF STAGES BECAUSE I LIKE TO STIR IT IN AND MAKE SURE BECAUSE YOU DON'T WANT ANY LUMPS.

>> RIGHT.

SURE.

>> SO I PUT A LITTLE BIT IN AT A TIME WHEN IT'S STILL LIQUID, BEFORE WE PUT IN THE OTHER INGREDIENTS.

>> KIND OF IN STAGES.

>> AND THIS IS WHAT WILL SET UP AND, YOU KNOW, GIVE IT ITS MOUSSE-LIKE CONSISTENCY.

>> RIGHT.

THAT'S REALLY COOL.

>> ALL RIGHT.

SO WE'RE GOING TO GO AHEAD AND THEN ADD IN -- I THINK WE WILL ADD IN THE CELERY AND ONIONS.

>> OKAY.

THERE WE GO.

>> LET'S GIVE IT A QUICK STIR.

>> UH-HUH.

>> AND AT THIS POINT YOU CAN FEEL FREE TO TURN THE STOVE OFF IF YOU WANT.

>> OKAY.

>> BUT THEN WE JUST GO AHEAD AND PUT IN OUR SHRIMP.

>> ALL RIGHT.

MIX IT ALL UP.

>> MIX IT UP.

>> KIND OF A ONE-POT WONDER.

>> IT'S AMAZING.

DO YOU KNOW WHAT, IT'S DONE.

>> IT'S DONE, WE JUST HAVE TO WAIT.

SEE YOU TOMORROW WHEN IT'S READY.

>> RIGHT.

AND WHAT WE WILL DO THEN IS GO AHEAD AND GET THIS IN OUR MOLD.

>> OKAY.

OKAY.

SUE, TELL ME A LITTLE BIT ABOUT THE MOLD.

IS IT A SPECIAL KIND AND IS THERE ANYTHING YOU HAVE TO DO TO PREP THE MOLD?

>> YOU CAN ACTUALLY USE ANYTHING YOU WANT.

IF YOU DON'T HAVE A MOLD, YOU HAVE A BOWL, YOU CAN USE THAT.

IF YOU HAVE SOMETHING THAT YOU LOVE THAT'S GOT A DESIGN IN IT THAT YOU WANT IT TO HAVE AS YOU UNMOLD IT, YOU CAN USE THAT.

>> SO THERE'S OPTIONS.

>> SO THERE'S OPTIONS.

I WILL USUALLY PUT EITHER A LITTLE COOKING SPRAY, MAYBE A LITTLE OIL IN THE MOLD BEFORE JUST TO MAKE IT EASIER TO GET OUT WHEN YOU'RE UNMOLDING IT, BUT IN GENERAL IT'S ABOUT THAT EASY.

ANYTHING YOU WANT.

>> OKAY.

I LOVE IT.

ALL RIGHT.

SO I WILL TRY TO MAYBE HOLD OUR MOLD STEADY.

>> JUST MAKE SURE YOU DON'T HAVE -- >> THIS IS A VERY BIG POT.

>> YES.

DO YOU KNOW WHAT, INSTEAD -- CAN I ASK YOU TO HOLD THIS.

>> OH, YEAH.

AND LIKE SCOOP A LITTLE?

>> CAREFUL THERE WITH THE HOT BOTTOM.

>> YOU WATCH THIS.

>> IT CAN GO RIGHT OVER THAT TOP?

>> WHATEVER YOU WANT.

>> OKAY.

GET THAT IN THERE.

MAYBE I WILL TURN IT.

>> A LITTLE HAND/EYE COORDINATION GOING ON.

>> OKAY.

>> IS THAT GOOD?

>> THAT'S GREAT.

>> SHOULD I SPREAD IT OUT.

>> YEAH, I WOULD JUST TAKE IT -- MOVE IT AROUND.

PERFECT.

>> I'M A BAKER SO THIS FEELS VERY MUCH LIKE PUTTING YOUR BATTER INTO A PAN.

>> AND THEN I WOULD JUST SHAKE IT A LITTLE BIT.

>> GIVE IT A LITTLE SHAKE.

JUST A LITTLE TAP.

>> IT'S READY TO GO IN THE FRIDGE.

>> OKAY.

>> AND YOU NEED TO REFRIGERATE IT FOR ABOUT SIX HOURS.

I USUALLY DO IT OVERNIGHT.

IT MAKES SOME SENSE THAT IT GETS COLD AND IT WILL ALL SET AND HOPEFULLY IT'S GOING TO BE A VERY SPECIAL TREAT.

>> I THINK IT WILL BE.

ALL RIGHT.

WHILE OUR MOUSSE IS SETTING UP IN THE FRIDGE, TELL ME ABOUT WAYS THAT BALLET MET IS ENGAGING WITH THE DANCE COMMUNITY.

>> WELL, WE'RE VERY EXCITED ONE OF THE THINGS THAT WE HAVE IS AN ACADEMY WHERE WE TEACH DANCE.

WE TEACH A LOT OF THINGS.

WE TEACH BALLET, TAP, FLAMENCO.

SO THERE'S SOME VARIETY AND WE TEACH STUDENTS FROM THE AGE OF 3 TO 93.

>> OH, WOW.

>> WE HAVE LITTLE ONES IN THE BUILDING, WE CALL THEM PINKIES AND THEY ARE JUST GREAT TO HAVE THERE AND THEN WE ALSO HAVE ADULT CLASSES THAT ARE A GREAT WAY FOR PEOPLE TO JUST DO THINGS AT WHATEVER THEIR LEVEL IS.

WE PROBABLY HAVE ABOUT 1,000 STUDENTS THAT WILL DO THAT DURING THE YEAR AND THEN WE HAVE A SUMMER PROGRAM IN THE ACADEMY WHERE WE BRING IN STUDENTS FROM ALL ACROSS THE COUNTRY AND THEY WILL SPEND UP TO EIGHT WEEKS WITH US LEARNING AND BEING ABLE TO PERFECT THEIR SKILLS.

WE ALSO AS PART OF THAT ACADEMY WE HAVE A TRAINEE PROGRAM AND WE HAVE ABOUT 60 TRAINEES THAT WILL COME AND LIVE WITH US FOR THE FULL YEAR AND THEY TRAIN SIX DAYS A WEEK, HOPEFULLY TO BECOME PROFESSIONAL DANCERS.

>> WOW, THAT'S INCREDIBLE.

THAT MUST BE RIGOROUS.

>> IT IS, BUT IT'S FUN TO SEE THEM AS THEY PROGRESS THROUGH THE YEAR.

THEY MAKE AMAZING PROGRESS AND THEN THEY GO OUT AND CAN PURSUE THEIR DREAMS, WHICH IS, YOU KNOW, WHY WE DO IT.

>> AND THEY LEARNED IT HERE IN COLUMBUS.

THAT'S SO SPECIAL.

DO YOU HAVE ANY WAYS TO CONNECT WITH STUDENTS OR THE SCHOOLS IN OUR COMMUNITY?

>> IN ADDITION TO THE CLASSES WE TEACH IN OUR ACADEMY BUILDING, WE ALSO GO OUT INTO THE SCHOOL SYSTEM AND WE TOUCH ABOUT 30,000 STUDENTS A YEAR IN THEIR CLASSROOMS AND THAT IS EVERYTHING FROM PRE-K TO A COURSE WE CALL THE WIGGLE JIG AND THEY ARE OUT MOVING WITH A LIVE ACCOMPANIST SO THEY GET MUSIC AS WELL AS LEARN TO FOLLOW DIRECTIONS AND GET READY FOR KINDERGARTEN, AND WE WILL GO ALL THE WAY UP THROUGH HIGH SCHOOL.

WE'VE GOT A YOGA MINDFULNESS CLASS THAT'S BEEN REALLY GREAT FOR KIDS, ESPECIALLY AS THEY'VE COME BACK INTO THE SCHOOL SETTING AFTER BEING OFF FOR A WHILE.

AND ALSO WE HAVE A PROGRAM CALLED MOVING INTO LITERACY WHICH COMBINES WHATEVER THEY'RE LEARNING IN THEIR CLASSROOM WITH DANCE AND MOVEMENT.

WE'RE VERY EXCITED TO BE AT THE SCHOOLS.

>> THAT'S WONDERFUL.

YES, KIND OF AT EVERY AGE YOU CAN MAKE PEOPLE BIG FANS OF DANCE.

>> PEOPLE NEED TO MOVE AND DANCE IS UNIVERSAL.

WE'VE BEEN EXCITED IN ONE OF -- ONE OF OUR PROGRAMS WE EVEN HAVE NEPALESE DANCING, THE SCHOOL KNEW SOMEONE AND WE'VE COMBINED.

WE'RE TRYING TO BOTH CONNECT WITH THE CULTURES AROUND COLUMBUS BUT ALSO GIVE PEOPLE, AS YOU SAY, THE BASICS AND THE JOY OF DANCE.

>> OH, THAT'S WONDERFUL.

IT'S SO VALUABLE.

WE'RE JUST REALLY GRATEFUL TO HAVE BALLET MET IN OUR COMMUNITY.

>> WE'RE LUCKY TO BE HERE, BECAUSE IT'S THE COMMUNITY THAT MAKES US.

>> WELL, SUE, WE HAVE UNMOLDED THE SHRIMP MOUSSE.

I'M SO EXCITED TO TRY IT.

JUST BEFORE WE WRAP UP, IS THERE ANYTHING ELSE YOU WOULD LIKE PEOPLE TO KNOW ABOUT BALLET MET?

>> WELL, I JUST THINK THAT WE ALL NEED TO REMEMBER THAT WE ARE SUPPORTING THE ARTISTS IN OUR COMMUNITY.

WE HAVE 28 PROFESSIONAL DANCERS THAT COME FROM ALL OVER THE WORLD AND THEY MAKE THEIR HOME HERE IN COLUMBUS, OHIO, TO WORK WITH US.

SO IT'S REALLY IMPORTANT THAT WE SUPPORT THEM AND COME SEE WHAT THEY'RE DOING IN THE THEATERS.

>> WELL SAID.

I AGREE.

WELL, I THINK WE SHOULD GIVE THIS A TASTE.

>> ALL RIGHT.

I HOPE YOU LIKE IT.

>> I THINK I WILL.

IT HAS GREAT BEHAVIORS IN IT.

I'M GOING TO TAKE A CRACKER AND SPREAD IT.

OKAY.

IT REALLY DID SET UP NICELY.

HERE, I'M GOING TO GIVE YOU THIS AS WELL.

>> THANK YOU.

I WILL TRY IT.

>> IT'S A GREAT PARTY APPETIZER.

ALL RIGHT.

LET'S GIVE IT A TASTE.

YOU TOOK A MORE ELEGANT BITE.

IT'S REALLY GOOD.

CREAMY, KIND OF ZINGY.

>> UH-HUH.

>> THAT'S A GREAT PARTY SNACK.

[ MUSIC ]