Profiles

About Town talks to Artistic Director of the AROVA Contemporary Ballet (ACB) Alison Cummins.

Tell us a little about the differences in contemporary ballet and traditional?

Contemporary ballet blurs the boundaries between classical dance and other forms such as jazz and modern, without diminishing the skill and athleticism involved in the more traditional form.

What sort of themes or stories are involved in contemporary ballet?

Pop culture trends, current films and visual art often influence the contemporary form. Contemporary ballet is unabashedly sleek and relevant.

You’ve moved more into the choreography end of the performance. Have you found instruction or execution to be tougher?

It’s not always natural or easy for a dancer to make the transition. I’ve had injuries and setbacks in my dancing career, but I know these events have steered me to a path where I can best use my gifts.

You were Assistant to the Dance Supervisor of The Lion King on Broadway. What did you learn from this experience?

I learned to treat everyone, in all levels of production, with respect and to not be shy about asking for precision in execution.

What’s the most common misconception people have of dancers or dancing?

The dancers I work with are some of the smartest people that I have ever come across. At ACB, we have some incredibly talented professional company members who are also studying to be nurses, dieticians and teachers. Maybe this is something people would not expect.

Every performer must learn to deal with criticism. What advice would you give to someone for handling it?

A teacher will criticize you because they believe you can improve and be successful. In general, when you walk into an audition, those that are casting want you to be successful. Only you can undo yourself.

There seem to be lots of young girls who start ballet at the age of 5 or 6. What can dance do for such a young person?

Dance is a hobby that exercises the mind, the body, and the spirit. But, to be honest, most young girls eventually decide to follow different opportunities once they are exposed to the realities of the athleticism and dedication that ballet demands.

It would seem dancing is more physically demanding than any other art form. How do you train?

All true art forms demand physical dedication. Our company members go through an intense regimen of classical ballet technique classes. Classical ballet training is the proven method for building the “athlete” we are looking for.

What are the long-term goals for your company?

Our mission is to provide opportunities for young professionals to work with leading choreographers on new works. Long-term goals build on our mission to include programming for children, live music, and guest visits from an increasing array of major players in contemporary dance.

Alison Cummins Page has been dancing and choreographing professionally for over ten years. She attended the Alabama School of Fine Arts from Dame Sonia Arova, Therese Laeger and Thor Sutowski. Upon completing a B.F.A. in Dance from the University of Arizona and an M.A. in Arts Education from New York University, she became the founding Artistic Director of the AROVA Contemporary Ballet (ACB). Today the ACB is a professional company that contracts ten professional dancers and multiple national guest artists each year. To learn more visit www.arova.org.

About Town talks to CEO of Maki Fresh and Jinsei Sushi, John Cassimus.

From J-Rag to Zoe’s and now with Jinsei and Maki Fresh, it seems like you have the Midas touch. What makes a successful entrepreneur?

Simply put, it takes an appetite for risk and the ability to deal with basically gambling your financial future away on a daily basis. If you don’t have endless energy along with a canny knack to make gut decisions from deep inside that most of the time end up being correct, forget about it and keep your job!

You’re not in town much, but when you are where do you like to go out in Birmingham?

I always love Innisfree for late-night fun.

Outside of Jinsei and Maki Fresh, what are some of your other favorite restaurants in Birmingham?

I love to sit at the chef’s counter at Hot N Hot Fish Club. Café Bottega has been a favorite since it opened. I love any French bistro, so Chez Fon Fon is a favorite. Taste of Thailand for Thai. Golden Rule Irondale for barbeque. Jim Davenport’s for pizza.

I am assuming your mother (Zoe) was a big influence on your culinary interest?

When I was a young boy my mother cooked dinner every night. I loved to watch her and help anyway I could. Mom inspires me every time I cook. I always think about her and what she would do. We cook without recipes and by taste. No matter what I cook, hers always tastes better, except sushi. I dominate in that arena.

The idea of eating healthier seems to have definitely caught on. How have Jinsei and Maki Fresh benefited from this trend?

I grew up eating really healthy. My grandmother taught my mom about eating healthy. Lots of olive oil, cheeses, chicken, fish and fresh greens. Maki Fresh and Jinsei are based on Japanese cuisine, which follows a lot of the same principles as Mediterranean food. Fresh fish, greens etc. People in our demographic like to eat healthy, so it works.

You’re still a young guy who’s already accomplished a lot. What are some career goals you have left?

I want to build Maki Fresh into a national brand. Afterward, I want to spend most of my time working for the Cassimus Foundation, a nonprofit I started in 2007. We simply want to make a difference in the lives of the less fortunate.

Tell us about the Cassimus Foundation?

I’m committed to making a difference in the lives of the less fortunate. That can come in many different forms. We simply want to find people in need and help them on a case-by-case basis. I have been blessed in so many ways and want to share as much as possible.

Your latest project is a hunting club you started in south Alabama.

As a child I dreamed about being a cowboy, riding a horse everywhere, carrying a gun on my hip and living on a farm. So in 2007 after Zoe’s sold, I bought an old plantation in southeast Alabama and just finished an 18-month construction project. I built a mini compound for friends and family. We have a deer-breeding facility where we grow superior genetic deer. Most don’t know it but deer breeding is a billion dollar industry in the U.S. I am six miles from a paved road and have no light pollution or noise pollution. It is like being on the moon. Simply put, it is the most peaceful place I have ever been. I’m 35 miles from a grocery store. I hunt 90 days a year and cherish every minute.

Finally, you played football at Alabama. How do you compare those Alabama teams you played for in the late 80s to now?

Football is football. Same rules, same game, same incredible rivalries. The difference is that the athletes are bigger, faster and stronger. Alabama football has always been about dominating and winning championships.

John Cassimus was the past CEO of Zoe’s Kitchen and is currently serving as the CEO of Maki Fresh, LLC and Jinsei Sushi, LLC, along with serving on the advisory boards of The University of Alabama, Samford University and the University of Mississippi business schools. John is the founder of the Cassimus Family Foundation, a nonprofit located in Birmingham. As a highly sought after public speaker he usually gives 15 to 20 speeches a year. He also serves as executive director of Sawtooth Plantation, an exclusive mini-resort for hunting and family vacations. He is an instrument rated pilot. John enjoys hunting, traveling, cooking and snowboarding.

About Town talks to CEO of By Smith, Smith Sinrod.

How does your fashion sense reflect your personality?

I like to think of myself as being pretty conservative, but I love to have fun, and I feel that my designs reflect just that…classic silhouettes paired with bright colors and prints.

What matters to you most as an up-and-coming fashion designer?

As an up-and-coming designer, I want each of my pieces to reflect me. I want people to see my clothes, and say or think, “that’s a By Smith piece.” Overall, I want to remain true to myself as a designer, and for that to reflect consistently through my clothes.

What seems to be common mistakes men and women make in choosing their wardrobe?

Over doing it! Wearing too many accessories or being too matchy or the opposite problem… not wearing enough of anything.

Your line is aimed at women, but what are your personal preferences in the way men dress?

I prefer the preppy look myself, but if a man can carry himself well in his clothes that’s attractive as well.

Where do see fashion heading in the next few years?

If you look through the history of fashion, it seems to be a circle. Looks tend to come back again and again from different eras, but every time the looks just keep getting better.

What irritates you the most about the fashion business today?

The economy. Isn’t that the new excuse for everything?

Is there a particular trend today that you’ve seen that you don’t understand at all?

I’ve seen some pretty crazy trends, but there’s a rhyme and a reason for any trend. I try not to be too harsh of a critic. What can I say? I’m a designer.

I’ve heard designers like extremely skinny models because they make the clothes look like they’re on a hanger. Is that true?

No! Actually, when I was in Miami for Fashion Week all of the really skinny models at the casting were turned away. I want realistic people wearing my things! There will always be really skinny models, but the trend is starting to focus on “real” women and body types.

Who are some of your favorite celebrities as far as their fashion sense?

Kate Hudson, Kate Bosworth, and Leighton Meester all have very cool and eclectic style, or their stylists do anyway.

What would you say is something every woman needs in her wardrobe?

A By Smith dress of course!

Smith Sinrod was born in Washington, DC, and graduated from the University of Alabama in 2009. Three months later she started her own clothing line, By Smith. Smith was picked as one of the top five designers for Gen Art Fresh Faces in Fashion and showed her Fall 2010 collection at Miami Fashion Week in March of this year. Her line is exclusively sold in Birmingham at Lulie’s on Cahaba. For more information she can be contacted on her website www.bysmithcollection.com.

About Town talks to Alabama Ballet Marketing Director Leslie Cooper.

You were Miss Samford in 2003. Is training for a pageant something that starts at a very early age?

For some, it can. I actually didn’t compete in anything until my junior year in high school when I did Junior Miss and ended up winning. During my sophomore year in college, I started doing a few Miss Alabama preliminaries before becoming Miss Samford my junior year in college.

How were you introduced to it?

My next-door neighbor and former babysitter was Miss Alabama and really introduced me to the whole Miss Alabama system. I saw it as a great way to earn scholarship money, continue performing and I have to admit–I was attracted to the glamour of it all.

Are those girls really as friendly to each other as they seem on camera or is it really competitive?

For the most part, they really are. Of course, there is competition, but I met some really great girls who have become good friends.

I’ve seen those contestants get some really tough questions. How do you answer a controversial or political question without alienating a portion of the crowd or the judges?

Well, I really think it’s more about how you handle the question as opposed to your specific answer. It’s all about grace under pressure.

Is Miss America struggling a bit now compared to previous years? It seems to be going from network to network.

I think they’ve been trying some different things to make it more interesting. For instance, during the past few years they’ve incorporated a reality-TV aspect to the program. This year, the contestants got Hollywood consultants and were made to do different challenges. I’m not so sure how well it’s working. I guess time will tell.

How’s the Miss Alabama program doing?

Great! Alabama is such a strong state in terms of support for the program. Alabama has always done well in the national pageant with several Miss Americas including Deidre Downs and Heather Whitestone.

You’ve taken your passion for ballet into your professional career working for the Alabama Ballet. Has the professional affiliation with Samford helped with the recognition of the Alabama Ballet?

It’s opened a lot of doors for us and has helped to introduce Alabama Ballet to more students, which means a whole new audience.

Do you get a chance to do ballet anymore?

I’ve actually gotten into Dance Trance, which just opened a new studio in Hoover. It has some ballet elements, but is primarily more of a hip-hop-dance fitness thing. If my co-workers could see me in that class!

Besides performances, what else is going on at the Alabama Ballet?

Oh, there’s always something going on at the Ballet! Our dance school will soon be affiliated with the Royal Academy of Dance, so we’ll be the first one in the state. We have classes for kids and adults alike – ballet, jazz, tap.

Would you recommend beginning ballet at an early age?

I think it helps to start early. Some kids begin at age three or four and some a bit later. Our Artistic Director Tracey Alvey didn’t start until she was nine.

Do your performances feature Alabama Ballet dancers or guest performers?

When you come to an Alabama Ballet performance, you are seeing our professional company members. This year, we have 44 dancers in our company who are from all over the U.S. as well as abroad. Of course, we have brought in and continue to bring in big names like Mikhail Baryshnikov and the Alvin Ailey American Dance Theatre.

Did you get to meet them?

Yes – as it turns out Baryshnikov actually rode in my car! I was a bit starstruck, but he’s a great guy and more down to earth than I expected. He’s been to Birmingham several times and really seems to like it. He’s also a big golfer and played several times when he was here.

Leslie Cooper is the Marketing & Public Relations Director for the Alabama Ballet. After growing up in Vestavia, she attended Samford University where she was Miss Samford in 2003. She can be reached through the Alabama Ballet at www.alabamaballet.org.

About Town Talks to Ross Bridge Golf  Instructor Jason Buha.

Greatest golfer ever?

Tiger Woods.

Better than Nicklaus?

Well, you could say until Woods breaks his records, Jack’s better, but I’ve played with Tiger, and seen both play, and Tiger’s at a different level. I’m convinced when Tiger dies and they conduct the autopsy, they’re going to find out he’s a machine.

But, could it be said that Jack played with tougher competition?

No. I’ll compare today’s top-tier to anyday’s top-tier. Golf is much more popular today, and there are so many more people with exposure to better technology and coaching, resources, etc.

With today’s technology in golf equipment, how can you compare today’s golfer to someone in Bobby Jones’ era?

You can’t.

You’re from Michigan, how do Alabama’s courses compare?

North Michigan has a similar topography to Birmingham’s, but there’s a significant difference in soil. It’s mostly Bermuda grass down here. Whereas Michigan you’ll get rye, bent, fescue.

How do Alabama’s courses compare to other states?

You’d be hard-pressed to find another state with such amazing public courses as you find in Alabama. The Robert Trent Jones Trail is incredible.

Outside of Ross Bridge, what’s your favorite course in Birmingham?

Shoal Creek.

Why?

In my opinion, what makes a course special is how it utilizes the natural terrain. Both Ross Bridge and Shoal Creek do a great job of utilizing the terrain and both give you that old-school golf feel.

Ross Bridge has five sets of tees measuring around 8,200 yards, what’s your best score from the blacks at the back?

71.

Is there an advantage to walking a course as opposed to using a cart?

I think so.

Do you say that because you’ve been on the tour as a youth?

It gives you an opportunity to gather yourself. You can’t help but concentrate more.

Who has the toughest greens in town?

Hoover Country Club. They have some superb slopes.

Why does golf seem so much more addictive than other sports?

Because you never feel like you can master it. Look at Tiger Woods. I have no doubt he’d tell you he hasn’t even mastered it.

You do commentary on the Golf Channel. I love their quick pro tips.

They’re great, but everyone needs lessons. Tips are like band-aids. They eventually fall off. Even the pros get lessons.

But what if you know the basics – proper grip, keep your head down, etc.?

(Laugh) It’s not that simple. Knowing your mistakes is one thing, but to fix the mistake you need to understand the root of it. People need to get a fresh set of eyes on their swing. Plus, there are so many variables in golf – surface, wind, etc. Not to mention your body can feel different every day.

How do the commentators on TV know what club the pro is hitting?

I imagine most people do what I do. I know most of the players on the tour, and know their game and their range. But for confirmation, the caddy will usually give me a sign.

Jason Buha is Founder and Director of Instruction of the Buha Golf Academy located at the Robert Trent Jones Golf Trail at Ross Bridge. He is well-known throughout golf circles as a Nationwide Tour Champion and PGA TOUR player. Structured like many of the nation’s leading golf academies, the Buha Golf Academy offers personal one-on-one sessions; one- to three-day mini schools and retreats; junior camps and custom corporate clinics. Buha also currently serves as a part-time commentator for the Golf Channel as an on- course analyst for Nationwide Tour events. For more information visit www.buhagolf.com or for bookings call 205-949-3085.

About Town talks to Bottega and Highlands owner Pardis Stitt

What are some of your favorite foods?

Olives, figs, pistachios, cucumbers, porcini mushrooms, chilaquiles from La 
Superica, Highlands old-fashioned summer vegetable plate, my mother’s 
Persian food, Bottega capellini

How would you compare Birmingham cuisine to the other cities in the Southeast and in other US cities?

This is a difficult question for me to answer objectively since I spend the 
majority of my time in our restaurants but I feel that we have something for
 everyone with the French-Southern food at Highlands, Italian at Bottega and 
bistro fare at Chez Fonfon.

From bar-b-q to turnip greens to jambalaya, how does the South, with traditionally far fewer people than other parts of the country, seem to have such a distinct flare to its cuisine?

Our rich cultural diversity has thankfully allowed us great food traditions 
and with organizations like the Southern Foodways Alliance, working to research and preserve these traditions, I look forward to learning more 
about the Southern BBQ trail, tamales in the Mississippi Delta, and the 
influence of Greek food culture here in Alabama.

For those of us with only an elementary knowledge of wine, what advice would you recommend in picking out a great bottle?

I don’t think most people realize how much time and effort we put into our
 wine programs–so the research has already been done for you! We have
 several good quality wine shops in town where the staff is 
knowledgeable–strike up a conversation with them and let them guide you. I
 also think you should make note of importers…to name a few we like
 Vineyard Brands, Kermit Lynch Wine Imports, Neal Rosenthal and Michael
 Skurnik Wines.

Do you have any simple culinary tips for anyone planning a dinner party?

Plan ahead and don’t make things too difficult so you can actually enjoy the 
process. My husband does most of the cooking so if it is up to me to cook, a
 salad and simple pasta suit just fine.

You over see 4 restaurants that are consistently busy, how do you control food quality and service?

By constantly observing, tasting, tweaking and demanding the best. I’m a 
bit obsessive with the restaurants and try to teach our staff the importance 
of communication and doing things the right way, every time. No shortcuts.

There always seems to be some trendy diet fad, how does a high-end restaurant handle these concerns?

We’re able to adjust many of our dishes to address dietary concerns.
 Obviously we would like our guests to eat from our menu as it is written but 
if there is a food issue, we are happy to accommodate.

Any plans on opening a 5th restaurant in the Highlands group?

No plans but we are always tossing ideas about so if the right opportunity
 arises at the right time, who knows?

Pardis and Frank Stitt own and operate Bottega, Bottega Café, Chez Fon Fon and Highlands Bar & Grill which was named #5 in the list of ‘The 50 Best American Restaurants by Gourmet Magazine.