I've discovered that ballhooing projects I'm involved with before they happen is not always a good idea. Sometimes they don't happen and, as is more often the case, they don't warrant the superlatives I've adorned them with.

Carnivale Lune Bleue was all it was all it was promised to be and then some. It was, however, a little tottery at the start so I opted to save my comments until the run was over.

Before moving on, let me suggest that you go to the event's web site, Carnivale Lune Bleue.com to get a more accurate picture. Once you've done that, I'll continue.

For those of you who've lived the daily realities of the carnival business, (as opposed to the Hollywood version), you may have found what you've viewd a bit disconcerting. I'll ask you to set aside the stereotypical movie character i the straw hat and striped blazer and the cornball ad copy. This stuf wasn't designed for people in the business, it was aimed at a generation that grew up believing that this bastardized version was real. Those on the receiving end of the media hype were neither showfolks or historians. They sought only to be entertained.

With the possible exception of a couple of documentaries, H.B.O.'s series, Carnivale, is the closest thing you'll find that factualy depicts the old time carnival business For the many who've asked me why the series was canceled; it just didn't get the viewership deemed necessary to continue. Simply put, it's all about the money!

The foregoing statement handily segues back to the subject at hand. The producer wanted to present his version of a 1930's carnival. The marketing response didn't garner enough interest to warrant the expense involved to Cirque Morroc and a five star dining experience were added. Does a circus and Beef Wellington have anything to do with a vintage carnival? No. Do they have anything to do with selling tickets? Yes!! It should be noted, however, that when adding new ingredients to an old reipe, much care must be taken. Too much can ruin it. Too little and the only one who knows about it is the chef. The additions here passed the taste test and those who attended left with a smile on their faces and hearts full of pleasent memories, most promising to return.

There were many problems and massive expenses incurred in the mounting and operation of this event. The fact is, however, it operated successfully and made it through it's six week run. The producer gained an encyclopedia's worth of knowledge and has assembled a nucleus of qualified personnel. Most important of all, his enthosiasm is still in tact despite the difficulties encountered.

I'm pleased to have been involved in the maiden voyage of Carnivale Lune Bleue. and am cohnfident that it will set sail again next next year, possibly visiting other "ports" beyond Ottowa.

... to be continued...