| Celtic dance draws i Layne Christensen News Reporter fayne@nsnews.com FOR lovers of Celtic dance, the jig is far from up. The craze tor Erish step dancing created by the spectacle of Riverdance, which first swept North America in 1996, is as strong as ever, says dance instructor Tony Comertord. This past vear, he’s seen enrol- ment double at his Comertord Schoct of Trish Dance. The school holds classes in East Vancouver, Seattle and on the North Shore, at St. Pius Catholic Church iust of F Mount Seymour Parkway, Entries in Vancouver's annual [rish dance competitions have risen to 680 this vear, from just 180 four years ago, says Comerford, who helped place nwo former students in the touring production of Rirerdauce, Joel Hanna of New Westminster and Zeph Caissic of North Vancouver. In April, six of his North Shore students will compete in the world championships in Ireland. That's a record number for the school. And the Irish expat sces no signs of inter- est waning. That’s good news for the produc- ers of big-budget dance spectaculars like Riverdance and Lord of the Dance. Both productions are return- ing to Vancouver this year and will play Queen Elizabeth Theatre. Already, 4.5 million people have seen the touring production of Riverdance, which has logged more than 1,700 shows in seven countries to date. There are three Riverdance troupes now touring the world, including the company of dancers who will perform 16 shows in Vancouver next August and September. Lord of the Dance has made its creator, former Riverdance star Michael Flauley, a millionaire many times over. His Lord of the Dance pro- duction has spun off two troupes, one that performs in Las Vegas year round and another touring company that will wing through Vancouver Jan. TT, the frst of seven shows chat tour organizers are capecting to sell OM, “We've gone to cities time and time again,” says Lord of the Dusice production manager Bill Leabody, reached by phone ar home in Laguna Beach, California. “We pertorm to sold-out crowds wherever we go and we've been touring steadily for 15 months.” The promoters of Riverdance are aso expecting similar demand tor seats, judging by their decision to open, ticket sales Last October, nearly a vear in advance of the first Vancouver show date.(Tickets are still available for all shows.) Audiences who have seen Riverdance before — the show its promoters are billing as “the original international phenomenon” — can expect to witness the same fluid, faultless dancing set to Celtic melodies and world-beat rhythms that have made the show such a crowd-pleaser. But tans of Lard of the Dance — a Vegas-stvle production thar fuses Celtic dance with evpsy, disco and ballet —will notice a couple of changes. “Lord” Flatley, for one, has lett. Though he remains with the production as artistic director, he gave his final performance in July in London. He’s been replaced in the touring show by 19-year-old John Carey, a five-time [rish national dance champion and Flatley’s former under- study. Also gone is the live band, since it was Flatley, a former flautist with The Chieftains, who performed a dance number with the musicians. The star’s departure has in no means diminished the appeal of the show, says Leabody. But Comerford is not so sure. While he acknowledges that Carcy is a superb dancer, one of the world’s best, he says Flatley’s star power and innovation will be missed. “A lot of people try and put him down,” says Comerford, referring to Flatiey’ 's reputation for arrogance, “but the guy has totally put Irish dancing on the map.” Photo Lord of the Dance JOHN Carey kicks up his heels in Michael Flatiey’s Lord of the Dance, performing at the Queen Elizabeth Theatre Jan. 11 to 16. DAIHATSU Remember this name for a full range of fine Japanese cuisine. This spanking new restaurant boasts a team with over 2 decades of experience. Mr. Liu, one of the managers; states that the restaurant’s goal is to provide good food that’s value for moncy. The L shaped sushi bar serves up more than 20 varieties of seafood. Sashimi includes the interesting Beef Tataki which is not usual fare. For those who prefer something hot, there is a range of Robata (Japanese BBQ) and sumptuous udons. 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