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ONTARIO ROSE SCREENPLAYand BOOK TRAILER
​       RICHIE BURRIESCI
Richard Christopher Burriesci


VICTORIA DILLARD
Victoria Janyia Dillard


THE LINCOLN STUDIO
FOR THE FINE ARTS AND FILM PRODUCTION
CLICK THE MANUSCRIPT TO READ THE ENTIRE SCREENPLAY IN BOOK FORM OF ONTARIO ROSE
PROLOGUE TO ONTARIO ROSE written by Patrick Dennis Symes
The act of Creation has imbued all living things with a sense of the Other.  
Mankind's progressive development from Animism, the Mythologies through the modern Science of Physics - all vehicles to an attempted understanding.  
Despite the unfathomable purpose and complexity of the Universe and guided design - its greatest and deepest revelations given in sheer simplicity to those who walk in the humble path of respectful trust ...










The Ontario Rose screenplay will provide you a personal recall to that held in the recesses of your heart and soul.




NOW IN EASY-TO-READ BOOK FORMAT
THESE PHOTOGRAPHS ARE IN OUR BOOK IN BLACK & WHITE AND ARE PUBLIC DOMAIN. THE BEAUTIFUL NATIVE AMERICAN PHOTOGRAPHS INCLUDING ONTARIO ROSE AND HIS MOTHER, VICTORIA ROSE, ARE THE WORKS OF 19th and 20th CENTURY PHOTOGRAPHER EDWARD SHERIFF CURTIS (1868-1952)
OUR BOOK IS NOW AVAILABLE FOR CHECKOUT AT ALL QUEENSBOROUGH PUBLIC LIBRARY BRANCHES









Juniper Crusted Cervena Venison Loin with Smoked BaconJus (Yield 4 servings)
Ryan de Leon, chef de partie, Scaramouche restaurant, Toronto, Canada
5 t. juniper berries
10 t. black peppercorns
5 t. thyme, chopped
2 12-oz. venison short loins
Salt, divided
400 ml. water
60 ml. lemon juice
2 T. unsalted butter, divided
500 g. salsify, peeled and divided
8 Savoy cabbage leaves, rib removed, blanched and patted dry
35 g. smoked bacon, finely diced
1 medium shallot, minced
60 g. Savoy cabbage, shredded
1/4 c. 35% cream
Pepper, to taste
1 T. extra virgin olive oil
Smoked Bacon Jus Method (recipe follows)
(1) Lightly toast the juniper berries and peppercorns, cool and crush. Add the chopped thyme, and mix in well. Reserve a little for garnish, if desired. (2) Season the venison loin with salt. Heat a cast iron pan with oil and butter over medium-high heat. Cook the venison on each side until evenly browned and medium rare. (3) Remove from heat, and roll in the spice and thyme mix; leave to rest on a wire rack in a warm spot. (4) Bring water, lemon juice and 1 T. butter to a simmer. Season with salt to taste, add peeled salsify, and poach until tender. Remove 4 pieces that are a nice shape and set to one side to cool in a little poaching liquid. Drain the remaining salsify, and purée until smooth; set aside. (5) Wrap the reserved salsify as tightly as possible in the cabbage leaves to form neat cylinders; trim the ends square and place in a small pan with a little liquid. Set aside. (6) In a small pan sauté bacon, shallot and shredded cabbage in remaining butter. Add salsify purée and cream. Season to taste with salt and pepper, and keep warm. (7) To serve, divide the salsify mash between 4 plates. Slice venison loin into 12 slices, and lay three per plate over the mash. Slice cabbage rolls in half, and drizzle with olive oil. Arrange the cabbage rolls on each plate and drizzle with Smoked Bacon Jus; scatter crushed spices and thyme over plate, if desired.
Smoked Bacon Jus
250 g. smoke bacon, large dice
150 g. white onion, small dice
75 g. carrot, small dice
75 g. celery, small dice
1/4 c. tomato paste
200 ml. dry red wine
750 ml. water
9 whole juniper berries
12 whole black peppercorns
1 bay leaf
10 thyme sprigs
4 T. cold butter
Salt and pepper, to taste
Method (1) In a suitable pan cook bacon along with vegetables until lightly colored. Add tomato paste, and continue cooking until a deep, rich brown color has developed. Pour in wine and water, and reduce by half. Add juniper berries, black peppercorns, bay leaf and thyme sprigs. Simmer to reduce by a third. (2) Strain through a fine mesh strainer, and refrigerate until cold, at which point any fat can be easily removed from the sauce; set aside. (3) Return the sauce to a boil and finish with the butter, checking the seasoning.






















CANADIAN VENISON WITH SMOKED BACON & CABBAGE ROLLS
GIO'S CHEF SALAD house special of the Day Dream Diner in Toronto 
Chef Giovanni D'Agusto uses his combined Italian-Greek heritage to concoct a stupendous chef salad which is a total meal by itself:  (Chef Gio is fictitious so this is the recipe of the author Richie Burriesci)
A delicious bountiful blend of fresh baby spinach, romaine lettuce and colorful butter head lettuce with pitted black Greek olives, provolone and feta cheese sprinkled with minced garlic, grated Romano cheese in a large wooden bowl. Top it with artichoke hearts in olive oil and baby grape tomatoes with sliced genoa salami and dolma (grape leaves and rice) of course cut a hard boiled egg in twain generously douse the ambrosian concoction with virgin olive oil and cider vinegar with a sprig of oregano and basil to your taste. Do NOT add salt since the other elements suffice.
THE SCREENWRITERS OF ONTARIO ROSE ARE VERY PARTIAL TO USING PLENTIFUL AMOUNTS OF GARLIC IN EVERY FORM!
Making the Italian sauce (Suga) is the key element in making pasta cuisine:
A blend of virgin olive oil, heaps of garlic cloves, crushed and peeled tomatoes from a quality canned product is okay but nothing beats fresh. To take away the bitter taste do NOT add sugar but instead a cup of sweet wine, a dash of oregano and basil, with a cup of Parmesan Romano grated cheese and simmer for at least an hour or more. OF COURSE YOUR OWN SAUCE WOULD BE IDEAL!
RICHIE'S POLLO CACCIATORE OVER ORZO
pollo is chicken in Italian and Spanish but in this recipe you roast the whole chicken and completely debone it breaking it up into fairly large pieces not minced. Cook your ORZO pasta.  In another pot blend your cut up chicken with your premium sauce and let settle for about 10 minutes and pour over your plate of orzo (or whatever choice pasta) serve with garlic bread.
RICHIE'S MEATLOAF ITALIANO
ground up choice beef, pork or turkey with one egg, Italian breadcrumbs, Romano or Parnesan cheese, plenty of garlic of course and INTEGRATE softly (you're not kneading bread) MOLD IT AND BAKE IN OVEN TO SUIT YOUR TASTE then add a generous layer of PROVOLONE cheese and let melt. Serve it with your favorite pasta or rice  MEATBALLS are made the same way except mold loosely into large round balls about the size of ping pong or billiard ball. Serve with pasta or the manicotti described below:
LINA MANICOTTI WITH MEATBALLS
this favorite if Linda Ronzoni Burton is simply large MANICOTTI noodles cooked ADENTE then drain, cool down to allow generous stuffing of RICOTTA, ROMANO CHEESES and a hint of parsley. Pour a generous douse of the sauce above and put into the oven about five minutes maximum. Serve on a plate with your meatballs. (and yes, this is how RICHIE makes his Sicilian cuisine)

OLD NYC STYLE STAND KOSHER FRANKFURTERS 
as served by Colonel Cain under cover

Very simple! Buy BOAR'S HEAD all beef frankfurters WITH the casings and boil them in cheap BEER. Serve with fresh hot red onions, mustard and sauerkraut on a fresh potato bun! Bon appetite! 
PAULA'S POTATO SALAD
Cut into cubes your favorite potatoes only cutting off the eyes of the spuds, yes! There will be skins purposely left. Then boil until soft and drain. Put into bowl with your favorite mayonnaise and add a dash of parsley flakes, salt, pepper and oregano to suit your taste and mix thoroughly. Goes well with hamburgers, hot dogs or baked beans.

Ms. Paula Helen Moon, our classical protege, is Korean-American but loves Japanese cuisine. This is her simple recipe for a cozy meal at home:
PAULA'S TERIYAKI SALMON
Take fresh filleted salmon and a little olive oil to coat your wok or frying pan. Pour YOSHIDA TERIYAKI (the only brand I recommend) Marinade and cook on a low flame on both sides until fully cooked. Serve with white rice and hot saki wine.


THIS IS A REAL PHOTO OF A SHOPSY PASTRAMI & SWISS CHEESE ON RYE SANDWICH WHICH IS A FAVORITE OF OUR BELOVED ALIEN VICTORIA ROSE. 
SHOPSY WAS FOUNDED IN TORONTO, CANADA IN 1921. I VISITED THEIR DELI AND THE MANAGER GAVE ME A COMPLIMENTARY SANDWICH LIKE THE ABOVE!  I STRONGLY RECOMMEND THAT YOU VACATION IN TORONTO BOTH AN ARTSY AND CLASSY CITY ON LAKE ONTARIO
A PICTURE IS WORTH A THOUSAND WORDS!
THIS POUND CHEESEBURGER & FRIES IS A FAVORITE OF GINNY DILLARD ROSE WHO MET ONTARIO ROSE AT AGE 16 AND ATE THIS IN HIS 1958 EDSEL
MOTHER and SON, VICTORIA ROSE and ONTARIO ROSE
ACTUALLY, THESE ARE REAL NAVAJO INDIANS PHOTOGRAPHED BY EDWARD SHERIFF CURTIS IN THE LATE 19th CENTURY AND ARE NOW PUBLIC DOMAIN. WE HAD IN MIND THE ACTRESS MADELEINE STOWE TO PORTRAY VICTORIA AND WE WERE AT ODDS WHO WOULD BEST SUIT OUR FULL BLOODED EXTRATERRESTRIAL BORN ON EARTH
GALAXY CHEESEBURGER DELUXE
THIS VENISON RECIPE IS BY AN AWARD WINNING WORLD KNOWN CHEF PICTURED HERE
Never a pound overweight, he had only one kidney since age 26 and he shunned salt and dressings. He watched his diet but his bane was sweets!and pistachio ice cream was his favorite! So this connoisseur who tried all brands of this mint green ice cream coated with chopped pistachio nuts gave the gold medal to Howard Johnson yes, the national outlet under the orange roof! This was not a soft ice cream such as Carvel, which Dad liked but only because it was only a block away from our home. Frequent trips to Howie's was a good five miles from our house. When he got the craving though sometimes with two feet of snow on the ground Dad would pay me $5.00 in 1966 to make my way to the corner candy store and buy him a half gallon of Breyer's 100% pure pistachio ice cream a very close second to Howie's! The ice cream cost almost $5.00!  He would devour the half gallon and lick the container without offering me any, only saying "that's why I paid you $5.00!  It was in his honor, my father, Dominic "Donald" Thomas Burriesci (1919 - 2000) that I had a key fatherly character like pistachio ice cream so much.
PISTACHIO ICE CREAM
CLICK THIS POSTER TO VIEW SLIDESHOW ON YOUTUBE


S C E N E 1: page 1
PROLOGUE read by Patrick Dennis Symes 

 S C E N E 2: page 2
ABOARD THE ANTARIAN STARSHIP
 Narrator (2) + Valimar Rex de Antares (2) + Rastonix (2) + Kaneses (1) + Victoria (1)

 S C E N E 3: pages 2 thru 6
THE CRASH AT ROSWELL 
 Narrator (9) + Honeybee (1) + Majestic Base (2) + Bluebird (1) + Sergeant Arthur J. Fricano (7) + Chief Morning Star (1) 
 Major Francis Graymoor (10) + Colonel Marshall Alan Cain (8)

 S C E N E 4: pages 7 thru 11
THE NAVAJO ESCORTS VICTORIA FROM NM AND VICTORIA GETS HER NAME
 Narrator (8) + Chief Morning Star (14) + Victoria (10) "Behold The Rose!" + Evening Star (4) + Cow Face (1)

 S C E N E 5: pages 11 and 12
GREYHOUND STATION Albuquerque, NM 
 Narrator (3) + Chief Morning Star (7) + Willis Winfield Waters (5) + Victoria (1)

 S C E N E 6: pages 12 thru 14
THE GREYHOUND BUS RIDE TO MEMPHIS 
 Narrator (6) + Marie Brandy (1) + Corporal Robert Hewlitt (1) + Chief Morning Star (5) + Victoria (1) + Kyle Kensington (1)
 The Old Lady "She's having a baby!" (1)

 S C E N E 7: pages 14 and 15
HOW ELVIS PRESLEY GOT HIS SNARL!
 Narrator (3) + Victoria (4) + Chief Morning Star (2) + Elvis Presley @age 12 (5)

 S C E N E 8: pages 16 thru 19
THE MISSISSIPPI RIVERBOAT 
 Narrator (6) includes 2 voice overs  + Chief Morning Star (10) + Victoria (8) + Evening Star (6) + Cow Face (6)

 S C E N E 9: pages 19 thru 21
BACK ON THE BUS TO TORONTO 
 Narrator (9) + Evening Star (3) + Victoria (3) + Cow Face (2) + Chief Morning Star (3) + Kyle Kensington (4) + Marie Brandy (1)

 S C E N E 10: pages 22 thru 25
THE ROYAL CANADIAN MOUNTIES TAKE THE PILGRIMS TO THE CAPTAIN'S RANCH AND THE BIRTH OF ONTARIO ROSE 1947
 Narrator (3) + Commander Fulton Johns (3) + Chief Morning Star (6) + Victoria (4) + Captain Scott Montgomery (13) inc log

 S C E N E 11: page 26 (in the year 1963)
SWEET 16 BIRTHDAY GIFT: 1958 EDSEL & MEETING HIS FUTURE BRIDE "GINNY"
 Narrator (2) + Ontario Rose (2) includes reading letters + Virginia "Ginny" Dillard (2)

                                                                        ● THE BOOK IS AT MIDWAY POINT 26/52
 S C E N E 12: pages 26 thru 29 
DAY DREAM DINER IN TORONTO (1964)
 Narrator (2) + Victoria Rose (9) + Celeste Montgomery (9) + Sylvia Rinaldo (6)

 S C E N E 13: pages 29 thru 32
UNIVERSITY OF TORONTO Shopsy picnic
 Narrator (5) + Celeste Montgomery (6) + Victoria Rose (8) + Colonel Cain (7)

 S C E N E 14: pages 32 thru 34
THE GREAT BLACKOUT TORONTO 1965
 Narrator (3) + Victoria Rose (1) + The Captain (3) + Valimar (3)

 S C E N E 15: pages 34 thru 36
TORONTO OKTOBERFEST November 27th
 Narrator (6) + Valimar (5) + The Captain (3) + Celeste (4) + Ginny (1) + Victoria (1) + Ontario (1)

 S C E N E 16: pages 36 and 37
THE PARLOR ON THE CAPTAIN'S RANCH
 Narrator (1)

 S C E N E 17: pages 37 and 38
THE DOUBLE WEDDING ELVIS SINGS 1966
 Narrator (2) + Evening Star (1)
 Commander Johns (2) + Victoria Rose Montgomery (1)

 S C E N E 18: pages 38 thru 40
CAIN CONFRONTS ONTARIO ROSE (1970)
 Narrator (2) + Colonel Cain (7) + Ontario Rose (6)

 S C E N E 19: pages 40 and 41
BOSS ARNOLD HEINZ SHARES A SAD STORY TO ONTARIO ROSE - YEAR 2002
 Narrator (1) + Arnold J. Heinz (6) + Ontario Rose (6)

 S C E N E 20: pages 42 thru 44
LECTURE AT ST. JUDE'S HOSPITAL - 2003
 Narrator (2) + Dr. Linda Ronzoni Burton (8) + Colonel Cain (8)

 S C E N E 21: pages 44 thru 48
INSIDE THE ROSE KITCHEN FALL OF 2003
 Narrator (8) + Ginny Rose (15) + Dr. Linda Burton (11) + Ontario Rose (10)

 S C E N E 22: pages 48 and 49
CAPTAIN'S LOG: MY HALF DOZEN ROSES
 Narrator (1) + Penny Elaine Rose (1) + The Captain (lengthy log)

 S C E N E 23: pages 49 thru 52 THE END
TWINS CENTENNIAL BIRTHDAY BBQ 2004
 Narrator (4) + Colonel Cain (11) + The Captain (1) + Morning Star (2) + Evening Star (4) + Cow Face (2) + Ontario Rose (2) + Dr. Linda Burton (1)


 ROLES IN ONTARIO ROSE BY # OF LINES:
01 # 88
 NARRATOR . . .  
02 # 52
 VICTORIA ROSE 
03 # 51
 COLONEL MARSHAL ALAN CAIN . . . 
04 # 50
 CHIEF MORNING STAR . . .  
05 # 27
 ONTARIO ROSE 
06 # 21
 CAPTAIN SCOTT MONTGOMERY 
07 # 20
 DR. LINDA RONZONI BURTON 
08 # 18
 EVENING STAR 
09 # 18
 VIRGINIA "GINNY" DILLARD ROSE 
10 # 11
 COW FACE
11 # 10
 MAJOR FRANCIS GRAYMOOR 
12 # 10
 CELESTE MONTGOMERY
13 # 7
 ELVIS PRESLEY
14 # 7
 SERGEANT ARTHUR J. FRICANO 
15 # 6
 SYLVIA RINALDO diner waitress
16 # 6
 ARNOLD J. HEINZE (Ontario's Boss)
17 # 5
 KYLE KENSINGTON Greyhound bus driver . . . 
18 # 5
 WILLIS WINFIELD WATERS ticket agent . . . 
19 # 4 
 COMMANDER FULTON JOHNS
20 # 2
 RASTONIX Antarian Knight
21 # 2
 MARIE BRANDY . . . 
22 # 2
 MAJESTIC BASE
23 # 1
 CORPORAL ROBERT HEWLITT passenger 
24 # 1
 KANESES Antarian Knight . . . 
25 # 1
 HONEYBEE 
26 # 1
 BLUEBIRD 
27 # 1
 OLD TOOTHLESS WOMAN
28 # 1
 PENNY ELAINE ROSE . . . 

TOTAL NUMBER OF LINES = 428

























Casting Call  for this Audio Production 
Patrick Dennis Symes
CLICK MOVIE POSTER FOR YOUTUBE PROMO
Paula Helen Moon
Richie Burriesci
Richie Burriesci
The Ontario Rose Cooking Companion
THIS IS A FAVORITE DISH OF THE CAPTAIN SCOTT MONTGOMERY & HIS NAVAJO FRIENDS CHIEF MORNING STAR, EVENING STAR AND COW FACE WHO SOMETIMES SUBSTITUTED DEER MEAT WITH BUFFALO. CANADIANS OFTEN ENJOY THIS DISH WITH MOOSE MEAT AND SIMPLY RABBIT.
Paula Helen Moon
Richie Burriesci
Peter Falk voice
Richie Burriesci
Richie Burriesci
Clark Gable voice
Sean Connery voice
Natural Voice
Leonard Nimoy voice
James Cagney voice
Richie Burriesci
CLICK CHEF RICHIE TO VIEW HOSTING AN ONTARIO ROSE EXTRAVANZA POSTER