How to cook like Piazzolla’s mamma
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David YangPiazzolla’s favorite dish was fettucine served with a sauce that was a specialty of his mother’s made from garlic, olive oil, tomato, and red-wine.
Mark your calendar with the Roebling Piano Trio NCMF spring recital on Saturday, March 8th at St Paul’s.
What’s all the fuss about? Well, don’t take my word for it: here is a live performance at Juilliard of the Roebling doing Ravel’s piano trioWhile the Ravel is not on the NCMF concert, this will give you an idea of how good this group is.
I could go on about how this is a terrific group, future leaders of classical music. I could expound on how this recording of the Ravel starts mysteriously only to explode into life two minutes in. Sure, I could talk about how the lively second movement is quintessentially French (what do you expect from a movement marked Assez vif?).I could discuss the third movement, how it is the beating heart of the work, creating a warming effect like the sun coming out in February after a string of frigid days. I even could go on about how the fourth movement just bubbles over with life (how do you say “effervescent” in French, anyway?) I could – but I won’t. Instead, I encourage you to treat yourself to three terrific young artists playing Beethoven, Piazzolla, and Brahms. Yes, that Brahms – big, lush, magnificent. Leave it all behind and come warm yourself at what will be an electrifying concert.
David Yang, Artistic Director
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David YangPiazzolla’s favorite dish was fettucine served with a sauce that was a specialty of his mother’s made from garlic, olive oil, tomato, and red-wine.
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David YangI call every member of my family until somebody picks up and entertains me, and when they get bored, I call the next person.
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David YangPeople have such interesting lives – they’ve lived all over, done this, done that; everyone has a story.
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