Courtesy photo

Before the show started at a 8 p.m. Saturday, tickets were being sold on Craig's List for up to $200. None were available on Stub Hub.

Rodriguez retired from the music scene after a pair of records in the early-1970s. Little did he know his fame continued to percolate in Africa and Australia long after he put down the studio headphones.

A pair of men from South Africa tracked down Rodriguez, thought to possibly be dead, in 1998. He toured Africa playing to unexpectedly large crowds, but the 70-year-old's career was revived even further by the 2012 Oscar-winning documentary about the saga named "Searching for Sugarman."

Rodriguez has since received an honorary degree from Wayne State University, embarked on an international tour, considered a Detroit mayoral run and hired attorneys to search for music royalties he is potentially due.

MUSKEGON, MI – The Muskegon Museum of Art's Regional Exhibition is back for its 85th year, with 181 works by 149 artists from across the state.

The annual juried exhibition, which opens at 10 a.m. on May 23, showcases work by both professional and amateur artists in a variety of media, themes and styles.

While the event has traditionally featured artists from West Michigan, the contest was opened to all Michigan artists for the second year in a row.

This year's guest juror is Doug Stapleton, an artist, curator and educator. Stapleton is an assistant curator of art with the Illinois State Museum, Chicago Gallery, as well as an adjunct faculty member at Columbia College in Chicago.

His work has been recently shown at the Chicago Cultural Center and the Loyola University Museum of Art, according to a press release.

Stapleton said he was impressed by this year's submissions.

"They were all very strong in their own right," he said, adding that the works felt "very heartfelt." "All of it felt personal, which I think was a credit to the artists."

Stapleton said the selection process was difficult. He said he worked hard to judge each of the 652 submissions on their own merit. According to a press release for the exhibition, 386 artists entered the juried exhibition.

"It's not an easy thing to do," he said. "It's a good thing I didn't know those people because that would be even harder."

Stapleton said he took into account the quality of each piece and the technique that went into each submission, but he also focused on how well the artists conveyed their messages through their work.

Ultimately, he said, he wanted to curate a show "that covered a whole range of technique, or style or materials."

"Hopefully, the show does that," he said.

Museum visitors can check out the work that made it into this year's Regional Exhibition when it opens on Thursday.

They can also meet the artists at an opening reception that will take place from 5:30 to 8 p.m. that day at the museum. The free event will include refreshments and the artists awards will be announced at 7 p.m.

Visitors can also participate in a gallery "walk-and-talk" with this year's winners from 5 to 7 p.m. on June 30. Refreshments will be served and the event is free and open to the public.

For more information, visit the museum's website at www.muskegonartmuseum.org or call (231) 720-2570.

To see this year's winners, check out the list below:

CASH AWARDS

Best of Show | $1,500

• Thomas A. Depree, Holland, "At a Distance"

Second Place | $1,000

• Robin Van Rooyen, Grand Rapids, "Self-Reflection/Transmogrify"

Third Place | $750

• Lee S. Brown, Muskegon, "Bound Column III"

Director's Choice Award | $500

• Robyn Bomhof, Grand Rapids "Portal"

Curator's Choice Award | $500

• Steven Vinson, Grand Rapids, "Franklin"

West Michigan Potters Guild Eleanore Smith Memorial Award | $300

• Salvador Jimenez, Grand Rapids, "I'm Not Who You Think I Am"

Gordon Hall Memorial Award | $300

• Harry Ahn, Berrien Springs, "For the Birds"

Friends of Art | $250

• Rebecca DeGroot, Comstock Park, "Poise"

Robert and Veronica Youngman Memorial Award for Graphic Arts | $150

• Armin Mersmann, Midland, "Through the Iris II"

William L. "Bill" Rogers Photography Award | $150

• Gale Nobes, Muskegon, "Shortest Distance Above Two Points"

Docents' Award | $100

• Gordon Boardman, Kalamazoo, "Advancing to Greet a Brighter Sun"

Honorable Mention Awards | $100

• Michelle Pittman, Sand Lake, "Behind the Curtain"
• Jubenal Rodriguez, Muskegon, "Serene"
• Nat Rosales, Manistee, "Rail King 1"

SPONSORED PURCHASE AWARDS

AGS (American Grease Stick Company)

• Charles Norkoli, Muskegon, "Coastal Cove"

Community Foundation for Muskegon County

• Sandy Meyer, Coopersville, "Rippled Reflections"

Grand Valley State University Art Gallery

• Thomas A. Depree, Holland, "At a Distance"

John Kadelsik, Jr.

• Don Doezema, Lowell, "Plains and Lines"

Patrick J. O'Leary

• Andrew Jagniecki, Whitehall, "Corvus and his Wordly Possession"
• Debra S. Walters, Muskegon, "Monty and Friend"
• John Zielinski, Muskegon, "Go Forward and Question Nothing"

RNW Investment

• Daniel P. Feldhauser, Grayling, "Hard Times"

Warner Norcross & Judd, LLP

• Catherine McClung, Spring Lake, "Ancient Apple"
• Barbara Leighty McConnell, Grand Rapids, "Distant Visions #1"

West Michigan Symphony

• Robin Bomhof, Grand Rapids, "Portal"

Chris and Stephanie Witham

• Kathleen Kalinowski, Comstock Park, "Field and Distant Farm"

Witt Buick

• Tom Tomasek, Ovid, "After a Light Show"

-- Email Lisha Arino at larino@mlive.com, and follow her on Facebook, Twitter or Google+.

Lemon-garlic lamb kebabs with bell pepper couscous.

AP Photo | Matthew Mead

The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.

Admittedly, I am a fair weather griller. I know some people who gleefully brave blizzards for the joy of putting meat to searing grate. I simply am not so hardy a man. A bit of a chill or dampness in in the air is enough to scuttle my grill plans and send me back indoors.

Of course, that can make planning a challenge. Coming up with a whole new menu just because I don't want to get wet doesn't quite work for my life. So this time of year I tend to gravitate to recipes that won't complain if I need to move them indoors. This lemon-pepper lamb with bell pepper couscous is just such a recipe.

The meat marinates in a bath of olive oil, lemon juice, garlic and gobs of fresh oregano and rosemary. And while 30 minutes is plenty of time, it also can sit this way for up to 24 hours.

When you're ready to cook, it's on and off the grill in under 10 minutes. Weather not working for you? Move it indoors and pop the meat under the broiler. You'll be eating in the same amount of time.

If you're doing things ahead of time, consider also prepping your tzatziki in advance. The flavor gets better with time.

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LEMON-GARLIC LAMB KEBABS WITH BELL PEPPER COUSCOUS

Start to finish: 30 minutes, plus marinating

Servings: 6

For the lamb:

1/4 cup olive oil

6 cloves garlic, minced

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh rosemary

Juice 1 lemon

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 pounds lamb loin, cut into 2-inch chunks

For the yogurt sauce:

6-ounce container plain Greek yogurt

3 cloves garlic, minced

Zest and juice of 1 lemon

1 tablespoon chopped fresh chives

1 small cucumber, peeled and finely chopped

Kosher salt and ground black pepper

For the couscous:

1 tablespoon olive oil

1 medium yellow onion, diced

1 green bell pepper, cored and diced

2 cups chicken broth

1 cup couscous

In a large bowl, mix together the olive oil, garlic, oregano, rosemary, lemon juice, salt and pepper. Add the lamb, toss to coat evenly, then cover and refrigerate for at least 30 minutes and up to 24 hours.

When ready to cook, heat the grill to medium high or heat the oven on broil. If using the broiler, line a rimmed baking sheet with foil, then set a metal rack over it. Coat the rack with cooking spray.

While the grill or oven heats, make the yogurt sauce. In a small bowl, mix together the yogurt, garlic, lemon zest and juice, chives, cucumber, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

To make the couscous, in a medium saucepan over medium-high, heat the oil. Add the onion and peppers, then saute for 5 minutes. Add the broth and bring to a simmer. Sprinkle in the couscous, then cover and remove from the heat.

To cook the lamb, thread the meat onto kebabs. If using the grill, use an oil-soaked paper towel held with tongs to coat the grates. Set the kebabs on the grates, close the cover and cook for 5 minutes, then turn and cook for another 2 to 3 minutes. If using the broiler, set the kebabs on the prepared pan and broiler for the same time.

Fluff the couscous, then divide between serving plates. Set lamb kebabs over each serving of couscous and serve with the yogurt sauce.

Nutrition information per serving: 790 calories; 460 calories from fat (58 percent of total calories); 51 g fat (17 g saturated; 0 g trans fats); 150 mg cholesterol; 30 g carbohydrate; 3 g fiber; 3 g sugar; 50 g protein; 840 mg sodium.

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J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch