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2018 GOA Annual Gala.Indd G.O.A. VANCOUVER 2018 ANNUAL gala presenting JUKEBOX’ Andre & Tania www.goavancouver.com 2018 GOA ANNUAL GALA Message from the President Warm Greetings comes to you from the G.O.A. Association! Thank you for lending us your continued love and support. The Association strives to promote its culture and keep the spirit of G.O.A. alive among us Vancouverites. Throughout the year we work to bring you a variety of events to strengthen the bond within our community. Some noteworthy events this year was our annual summer Picnic, SFX. relic, Pub Night with NZ prodigy and now Gala Dinner Dance introducing this talented duo from our very own soil GOA. Our focus this year has been garnering our youth to the forefront by exploring their skills and talents. Evident of this was our Pub Night with the young lad from NZ - Keith Pereira. The lad felt blessed and was very appreciative of the opportunity given to him to perform here in Vancouver. Sharing the platform at the same event were our very own youngsters Renee Lopes Lieu, Denise Pereira, Charisse Correia and Sherwin Lucas. The Open Mike concept introduced at our picnic also gave us a preview of young talents - be it in singing, dance, instruments - our youth were nudged to the forefront and showcased their talents. Another on-going focus is to show our support and reach out to members - sponsoring the scholarship awards - bursary awards for students. Reaching out to new arrivals is another focus this year. It is important to strengthen our bonds and relationship within our community and keep the GOA culture. In an effort to keep the GOA spirit alive, we have formed a special committee working on a special project 'Legacy'. The genesis of this project is to compile your own story - your life - your success - your achievements - your tale be told. Chic Chocolate - does the name ring a bell!! We are privileged to share his success story of this Goan legend and his music. I would also like to take this opportunity to thank each and every one on my Executive committee for their tireless efforts in delivering and bringing the best to you. Their hard-work, commitment and dedication is indeed commendable. Our achievements and success is largely due to their unwavering support and efforts. I am confident we will continue to grow in strength and accomplish the G.O.A mission. We have to remember our founders who worked hard to build this foundation. It was their vision that this G.O.A. mission was accomplished. Let us work hard to keep this spirt always alive. Also, the success of any organization is dependent on you my members; on your participation, involvement and contribution. The G.O.A. is our dream and our mission. When we work together, we are able to succeed together. Let’s continue to work together on our G.O.A mission and dream and keep alive its spirit and culture. For all the blessings we have received, we will be celebrating the feast of Saint Francis Xavier, our patron saint with a Thanksgiving Mass. We look forward to your support and for beginning the New Year together, at our New Year's Dance at this venue, with local five piece band. Viva G.O.A Sincerely, John Braganza President G.O.A 2018 GOA ANNUAL GALA Goa’s beaches, nightlife and adventure are the major crowd-pullers, but one more thing that attracts swarms of tourists to Goa every year is Goan cuisine. As Goa was a Portuguese colony for four centuries, and also ruled by Muslim and Hindu Kingdoms for brief periods, all of these influences are evident in the Goan cuisine. Goan Cuisine: A Perfect Blend of East and West Goan cuisine is influenced by numerous cultures that it came into contact with over the centuries: Portuguese, Arab, Brazilian, African, French, Konkan, Malabar, Malaysian and Chinese. The three main communities of Goa — Hindus, Muslims and Christians — also contributed to the cuisine. This blending of native cultures and foreign is reflected in Goan cuisine. The major foreign influence came from the Portuguese. This started in 1498, when Portuguese explorer Vasco De Gama came to Goa. The Portuguese started trading with India and brought with them an assortment of goods, including vegetables and spices like potatoes, chillies, tomatoes, cashew nuts, passion fruit and more. They also brought pork, beef, bread, vinegar and other meats. The local cuisine and recipes were transformed, leading to the changing food habits and lifestyle of local Indians. New dishes were introduced, like pork vindaloo, prawn balchao and pork feijodda. Goan Hindu and Christian food are distinct from each other. Christian Goan cuisine draws influences from Portuguese, Konkani, British, Saraswat and South Indian cuisines. Every Goan dish has four important elements: sweetness, sourness, spice and salt. Hindu Goan cuisine can be quite different from Christian Goan cuisine, but it still contains these elements, and makes use of tamarind and kokum, while Christians use vinegar to get a tangy flavour. Basic Ingredients & Cooking Styles of Goan Cuisine Rice, coconut milk and fish, along with local spices, are the basic ingredients of Goan cuisine. Other main ingredients widely used in Goan cuisine are kokum, tamarind, red Goan chillies and cashews. Seafood such as pomfret, prawns, crabs, lobsters, mussels, ladyfish, oysters and clams are used to make soups, pickles and curries. Meats like pork, beef and chicken are staples of the Goa Christian community. Goans tend to love cooking as much as they love eating. Although modern cooking methods have taken over, many Goan households still make use of traditional cooking methods, like cooking in a clay pot on a wood fire, using a varn (grinding stone) to grind spices, a dantem (hand-mill) for grinding cereals, and brass utensils for cooking desserts. Traditional cooking methods provide unique tastes and aromas. Regardless of the cooking method used, the freshness of spices is fundamental, and is achieved by pounding the spices with muscle power and patience. Goan specialties Goan cuisine is incredibly rich and delicious. Fish curry and rice are the staples of Goan cuisine. The most common fish on the menu is Kingfish, followed by tuna, shark, pomfret, mackerel and doumer. Pork and seafood dishes are also prominent. Some specific Goan specialties are fish Recheado, fish Caldeirada, fish Caldeen, prawn Balchao, pork Assad, caldo verda, bebinca and sorpotel. THE MUSIC CONNECTION They married young: Lena Vaz a nurse by profession, a beautiful singer and ballroom dance competitor of the early 1940’s, and Francis Vaz, a passionate musician with flair! He was a well know drummer in the jazz scene of the Big Band era in Bombay circa 1940- 1960, playing with the likes of Rudy Cotton, Chic Chocolate, Mickey Corea, and so on. He loved jamming with his peers and occasionally with jazz bands like Dave Brubeck’s, Duke Ellington’s, when they visited Bombay. During this time, the Indian Film Industry was buzzing. It recognized the exceptional talent of musicians of this era and enabled Goan musicians another avenue of income. Competition was tough, but Francis Vaz made his mark with renowned Indian music directors like C. Ramchandra, S.D. Burman, Shankar Jaikishan, and others. In the early days, for every show, Francis would have to carry his drum kit to the railway station and walk to the venues, reversing the route at night to reach home in the early hours of the morning. Lena was always waiting with a hot meal for him. Later that morning he would load up again and head to the film studios. …and so on. He liked to tell the story of how he encountered a ghost one mid-night when he got off at Dadar station and had to cross over on the single lane footbridge. He ended up going back down again and waiting till someone else came along. A few years later, things got better and he was able to take a taxi. At home Lena Vaz held the fort. The demands of caring for a growing family of six meant giving up her passion for dancing and nursing. She was a tough taskmaster with an eagle eye, keeping her brood cared for, and focused on their musical and academic studies. She loved singing her Konkani mandos while she cooked in her kitchen. She taught them to her children and told old Konkani stories, specially the funny ones. She was a great cook, and an awesome seamstress, making all the clothes her children needed, even pajamas for Francis! Her one big foray into the limelight was when Frank Fernand offered her an acting role in his movie ‘Amchem Noxib’ 2018 GOA ANNUAL GALA It was a happy home, simple albeit, strict. Church and choir were a must. Family gatherings with music and song, and picnics at Juhu beach with Francis playing the ‘gumott’ were fun and memorable. Francis and Lena left a wonderful legacy of music, love for family, hard work, and endurance . Francis was a contented man, generous to a fault, trusting and ready to give to anyone who asked. He lived life to the fullest…and Lena was his big support. She lived a long healthy life, and saw her great grand children. Music continues to run in the family with a son, grandson and granddaughter now professional musicians…with a Francis Vaz flair! My mother Lena Vaz passed away recently, my father Francis Vaz having predeceased her in 1990. I am grateful to GOA for this opportunity to remember them. - Maxine Fernandes 2018 GOA ANNUAL GALA 2018 GOA ANNUAL GALA MESSAGE FROM A VISITING STUDENT They say the hardest part of moving abroad is the homesickness that one experiences.
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