Review: The Michael Jackson jukebox musical is no thriller

posted in: News | 0

There’s little doubt that Michael Jackson was an almost otherworldly talent whose exceptional singing, songwriting and performing made him one of the most famous people on the planet.

There’s also little doubt that Jackson lived a turbulent life, from his abusive father to his drug addiction to his multiple accusations of child abuse, to which he responded by openly flaunting his relationships with young boys.

Still, the jukebox musical “MJ the Musical” has been a blockbuster on Broadway, averaging more than a million dollars each week since it opened in February 2022. It earned 10 Tony nominations and won four. According to Broadway World, it has grossed $193 million and attracted more than 1.3 million attendees.

If anything, the touring version of the show, which runs through May 26 at the Orpheum Theatre in downtown Minneapolis, suggests that the key to its success is a strong actor playing the title role. Two men play the adult Jackson and Jamaal Fields-Green, who is billed as the alternate, portrayed him Wednesday night when media was invited to see the production.

It’s entirely possible that Fields-Green is a gifted performer who would be the highlight of any other musical in which he starred. But he’s no Michael Jackson. He nailed all of Jackson’s hees, ooohs and other non-verbal vocals, but often struggled to otherwise replicate Jackson’s singing voice. And it felt like he learned just a few of Jackson’s dance moves and spent the entire show offering slight variations of them.

One of Jackson’s greatest strengths was looking like he wasn’t trying at all, that his talent flowed naturally like water from a tap. Fields-Green’s performance felt pained and awkward, making it difficult to see anything but someone trying, and largely failing, to impersonate Jackson. I ran into a friend at intermission who, without any trace of shade, told me she had seen better Michael Jacksons on cruises. Yes, plural. Cruises.

The action in “MJ the Musical” takes place in the days leading up to opening night of Jackson’s 1992 Dangerous World Tour, one of only three solo tours of his lifetime. A reporter named Rachel (Mary Kate Moore) is on hand to shoot behind-the-scenes footage for MTV and allows for the story to jump back in time to various points in Jackson’s life.

That means we see multiple Jacksons, with two actors (Josiah Benson, Bane Griffith) swapping nights as the young Michael and Brandon Lee Harris playing him as a teen and young adult. Harris does a terrific job capturing the essence of Jackson’s transition from teen idol to adult superstar. It certainly helps that he’s the one singing the songs from Jackson’s finest album, 1979’s “Off the Wall.” He’s easily the best thing about the show. (Deftly playing both Jackson’s abusive father Joe and his tour manager/enabler Rob, newcomer Devin Bowles is the second best thing about the show.)

“MJ” does address many of Jackson’s controversies, from sleeping in a hyperbaric oxygen chamber to attempting to buy the Elephant Man’s bones to overindulging in plastic surgery. It does not, however, address the child abuse allegations, the first of which emerged a year into the Dangerous World Tour. Soon after, Jackson publicly admitted he was addicted to painkillers, unexpectedly married Lisa Marie Presley and ultimately canceled the rest of the tour, which was scheduled to run into 1994.

Playwright Lynn Nottage, a two-time Pulitzer Prize for Drama winner, positions Jackson as a perpetual victim but never delves any deeper into explaining his persona than airing Jackson’s many woe-is-me songs. Yes, Joe Jackson was a monster, and in one of the most disturbing moments of the musical, he’s shown striking the young Michael, who responds by curling up into a self-protective ball. But the Michael Jackson we see in “MJ” is his own kind of monster who projects his insecurities and unrealistic expectations on those around him.

The show also fails to wrap up any number of plot lines and ends on what attempts to be a high note for Jackson. The thing is, his life got much worse in nearly every aspect in the years that followed. Watching the musical reminded me of when Jackson announced his 2009 This Is It comeback tour and I told my partner there was no absolutely no chance Jackson would actually perform the shows. I didn’t think he would die, which he did just weeks before opening night, but it was obvious he was in no way possible fit to perform on such a grand scale.

To be sure, Jackson wrote and recorded plenty of magical songs and, with the right actor playing him, “MJ the Musical” could be such a blast that it would be much easier to overlook its many faults. Perhaps a “Mamma Mia” approach, where his music was used to tell an entirely separate story, would have been a better bet. I just hope the team behind the in-the-works “Purple Rain” musical are watching and taking notes on what not to do in terms of bringing a true icon back to life on the stage.

‘MJ the Musical’

When: Through May 26

Where: Orpheum Theatre, 910 Hennepin Ave. S., Minneapolis

Tickets: $199-$50 via hennepintheatretrust.org

Capsule: It’s bad, it’s bad, shamone.

Related Articles

Theater |


Theater review: Guthrie’s impactful ‘Skeleton Crew’ showcases best of Yellow Tree’s earlier staging

Theater |


Theater review: Six Point Theater’s ‘Torch Song’ features one of the best performances of the year

Theater |


‘Blended Harmony: The Kim Loo Sisters’ points spotlight on overlooked story

Theater |


Opera review: 21st-century retelling of ‘La Bohème’ succeeds on universal themes and talented cast

Theater |


Theater review: Penumbra’s ‘Flex’ delivers winning coming-of-age story

After two days of mental lapses, Willi Castro gets vote of confidence from manager

posted in: News | 0

Rocco Baldelli considered taking Willi Castro out on Wednesday night. He opted against it.

Castro had lost track of the number of outs in the second inning, catching a fly ball in center and then starting toward the dugout rather than hustling to get the ball in to try to prevent a runner at third from scoring.

The next ball in the inning was hit toward Castro, as well, and after catching it, the utilityman let out a visible show of frustration, chucking the ball up at an advertisement atop the center field stands.

“He obviously told me he was thinking about taking me out, but he said he wasn’t going to do that,” Castro said. “I really appreciate that. To be honest, I don’t know what I was thinking. … I know that’s not going to happen again. I’m going to be more aware.”

It had been two days of frustration for Castro in center, filled with multiple mental mistakes, the worst of them coming on Wednesday. But Baldelli is well aware of Castro’s work ethic. He’s well aware of how much he cares. He’s well aware of how valuable Castro is to the Twins.

And the best way to get him on track, he believes, was to put him right back out there — albeit in a different spot. Castro started at third base on Thursday, finishing the day with one of the Twins’ three hits in their 5-0 loss to the New York Yankees.

“I think he’s just trying to find a way to mentally just settle down and relax so he’s not anxiety-ridden when he’s out there on the field,” Baldelli said. “You can’t play this game that way. I think that’s what’s going on, just kind of (a) snowball effect. The only way to get through that — I think one of the easiest ways to get through that — is just to move on by playing.”

Starter Pablo López was on the mound when Castro’s mental lapse happened on Wednesday and said Castro had approached him and took responsibility for it.

While Castro said he’s not quite sure what happened — he said he had never lost track of the number of outs in an inning before — he was most mad because he “wasted a run” for López.

“The emotions, that happens. Obviously, nobody wants to do something bad like that,” Castro said. “Everybody wants to do well. You know, I know next time it’s not going to happen again. I’m going to be more aware and … today’s a new day.”

Buxton nears return

The rough go of it for the Twins’ outfield defense continued on Thursday when Alex Kirilloff was unable to handle a ball that ticked off his glove at the warning track. The hit was ruled a double and scored a run.

The good news for the Twins is that their best outfield defender should be back in relatively short order. Byron Buxton, who started Wednesday for the Triple-A Saints, continued his rehab assignment on Thursday as their designated hitter.

Baldelli said they would assess Buxton’s health after that game, at which point the team would know more about when the center fielder might play next for the Twins. It seems likely Buxton will meet the team for its upcoming series in Cleveland, which begins Friday with a 6:10 p.m. first pitch.

“That’ll be especially helpful on the defensive side of the ball,” Baldelli said. “His range changes things. It changes the game out there. I think that’ll be a very good thing for us when it comes to making outs out there.”

Briefly

The Twins will send Simeon Woods Richardson, Bailey Ober and Chris Paddack to the mound this weekend against the Cleveland Guardians. It’s the first time this season the Twins will face the division leaders. … Friday’s game will be televised on AppleTV+.

Related Articles

Minnesota Twins |


Twins shut out for second time in sweep by Yankees

Minnesota Twins |


St. Paul Saints strike out 12 times in 6-0 loss to Omaha Storm Chasers

Minnesota Twins |


Twins collect same number of hits as Aaron Judge in loss to Yankees

Minnesota Twins |


After long rehab, thoughts of giving up, Twins’ Josh Staumont returns to majors

Minnesota Twins |


Twins starter Paddack tagged early in 5-1 series-opening loss to Yankees

Recipe: Steven Raichlen’s Italian-inspired Grilled Artichokes

posted in: Adventure | 0

This recipe by grilling expert and cookbook author Steven Raichlen was inspired by his travels in Cagliari, Sardinia. It offers an exception to the general rule that it’s easier to grill water-rich vegetables than something like artichokes. Here, the grill’s high, dry heat brings out the natural sweetness of these edible flowers, offering crisp leaves and a smoky flavor enhanced by garlic oil, Raichlen says.

The recipe is included in his newly revised “Beer-Can Chicken” cookbook, which landed on bookstore shelves in April.

Grilled Artichokes

Serves 8

INGREDIENTS

8 artichokes

1 lemon, cut in half

1½ to 2 cups extra virgin olive oil

Coarse kosher or sea salt, freshly ground black pepper

4 cloves garlic, minced

3 tablespoons finely chopped flat-leaf parsley

Related Articles

Restaurants, Food and Drink |


Recipe: Here’s how to slow roast vine-on tomatoes

Restaurants, Food and Drink |


You may not be able to escape cicadas — but you can eat them

Restaurants, Food and Drink |


Recipe: How to make Easy Chipotle Chicken Tacos

Restaurants, Food and Drink |


Quick Fix: Ginger Soy Stir-Fried Fish

Restaurants, Food and Drink |


Weeknight wonders: Crispy cheddar chicken tacos and more

DIRECTIONS

Using a sharp knife, cut off and discard the top third of each artichoke. Then cut off the stems, flush with the bottoms, and discard. Using kitchen shears, cut the spiny tips off the artichoke leaves and rub all the cut edges with lemon.

Using a grapefruit spoon or melon baller, scrape out the purplish inside leaves and “choke” (fibrous part) of each artichoke, creating a hollow cavity in the center. Squeeze lemon juice into this cavity. Generously brush the artichokes inside and out with some of the olive oil and season with salt and pepper.

Set up the grill for direct grilling and heat to medium.

When ready to cook, place the artichokes on the grill, stem side up, and grill until the cut side is nicely browned, about 30 minutes. If the artichokes start to burn, move them to a cooler section of the grill.

Invert the artichokes, move them to a cooler part of the grill, and generously brush them inside and out with more olive oil (really slop it in), and place about 1/2 teaspoon chopped garlic and 1 teaspoon chopped parsley in the cavity of each. Season again with salt and pepper. Move the artichokes back over the heat, cover the grill, and continue grilling them, basting with oil every 10 to 15 minutes until very tender, 30 to 45 minutes longer, 1 to 1¼ hours in all. You may need to add more coals toward the end here. If the artichokes start to burn, move them to a cooler part of the grill. When fully cooked, the leaves of the artichoke should pull off easily.

Drizzle with any remaining oil and serve at once, providing empty bowls for the leaves and finger bowls and napkins.

— Excerpted from Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted (Revised) by Steven Raichlen, Workman Publishing © 2024.

Related Articles

Restaurants, Food and Drink |


Recipe: Here’s how to slow roast vine-on tomatoes

Restaurants, Food and Drink |


You may not be able to escape cicadas — but you can eat them

Restaurants, Food and Drink |


Recipe: How to make Easy Chipotle Chicken Tacos

Restaurants, Food and Drink |


Quick Fix: Ginger Soy Stir-Fried Fish

Restaurants, Food and Drink |


Weeknight wonders: Crispy cheddar chicken tacos and more

Recipe: Make Cola Barbecue Sauce for that Cola-Can Chicken

posted in: Adventure | 0

If you’re making Steven Raichlen’s Cola-Can Chicken, a riff on the classic Beer-Can Chicken, you’ll have half a can of soda leftover. Turns out you can can use that extra cola to spice up your barbecue sauce.

The resulting sauce also goes well with pork, brisket, ribs and salmon, says Raichlen, in his newly revised cookbook, “Beer-Can Chicken,” just out from Workman Publishing.

Cola Barbecue Sauce

Makes about 1½ cups

INGREDIENTS

1 tablespoon butter

1/4 cup minced onion

1 tablespoon peeled minced fresh ginger

1 clove garlic, minced

3/4 cup cola (reserved from Cola-Can Chicken)

3/4 cup ketchup

1/2 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons A.1. sauce

1/2 teaspoon liquid smoke

1/2 teaspoon freshly ground black pepper, or more as needed

Coarse kosher or sea salt

DIRECTIONS

Melt the butter in a heavy saucepan over medium heat. Add the onion, ginger and garlic and cook until soft but not brown, about 3 minutes. Stir in the cola, raise the heat to high and bring the sauce to a boil.

Related Articles

Restaurants, Food and Drink |


Recipe: Here’s how to slow roast vine-on tomatoes

Restaurants, Food and Drink |


You may not be able to escape cicadas — but you can eat them

Restaurants, Food and Drink |


Recipe: How to make Easy Chipotle Chicken Tacos

Restaurants, Food and Drink |


Quick Fix: Ginger Soy Stir-Fried Fish

Restaurants, Food and Drink |


Weeknight wonders: Crispy cheddar chicken tacos and more

Add the ketchup, lemon zest and juice, Worcestershire sauce, A.1., liquid smoke and pepper and bring back to a boil. Reduce the heat to medium and gently simmer the sauce until thick and richly flavored, about 5 minutes. Taste for seasoning, adding salt and more pepper, if necessary.

The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature or warm over medium heat before serving.

— Excerpted from “Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted (Revised)” by Steven Raichlen,  Workman Publishing © 2024.

Related Articles

Restaurants, Food and Drink |


Recipe: Here’s how to slow roast vine-on tomatoes

Restaurants, Food and Drink |


You may not be able to escape cicadas — but you can eat them

Restaurants, Food and Drink |


Recipe: How to make Easy Chipotle Chicken Tacos

Restaurants, Food and Drink |


Quick Fix: Ginger Soy Stir-Fried Fish

Restaurants, Food and Drink |


Weeknight wonders: Crispy cheddar chicken tacos and more