Musicians spend a lot of time on the road burning calories while sawing/blowing/hammering away on our instruments. After rehearsal we always want to eat…but what? I asked this summer’s artists.
David Yang, Artistic Director
Claire Bourg, violin: My absolute favorite food is avocado! I could eat it on and with everything for every meal and never get sick of it (besides the price).
Christopher Costanza, cello: Wow, favorite food - that’s a tough one!! I think I would say: seared Atlantic salmon, skin-on (crispy skin!), beurre blanc, side of roasted cauliflower. It’s something I cook frequently, so I’ll be happy to make it for the festival gang this summer!
Margaret Kampmeier, piano:My favorite food is salad. I enjoy mixed greens, all sorts of veggies, feta cheese, kalamata olives, and a nice balsamic vinaigrette. Black beans, chickpeas, and/or edamame are the perfect addition for a little protein boost!
Mari Lee, violin:My favorite food is black cod Saikyo-yaki, grilled white miso marinated fish fillet. It’s a dish that originated in Kyoto, where I was born and raised. Every time I eat it, it reminds me of my childhood and the traditional Japanese restaurants I used to go with my family. I love the subtle and sophisticated sweetness of miso that blends with the richness of black cod.
Jane Niebling, Artist-in-Residence: Irresistible to me is a blooming drupe of Black locust flowers, as is. Must be eaten while standing directly under the tree. Not available in stores.
Todd Palmer, clarinet: I like anything with pesto sauce - BASIL MAKES IT BETTER! The only thing better than pesto is a Cosmo! Cheers!
[AD note: I asked Bridget and Guthrie Ramsey for their favorite food and father and daughter each got back to me with the same dish] Bridget Ramsey, soprano A Seafood Boil with crab legs as the main component is my favorite. So much so, that it was my Mother’s Day gift from my husband and kids because they know how much I love it. Guthrie Ramsey, Composer-in-Residence: My favorite food is a Seafood Boil. My favorite proteins are crab and shrimp and I LOVE vegetables.
David Yang, viola and Artistic Director: Yes, it looks like some monstrous deep-sea animal has died on your plate, but this delicacy called, imaginatively, “beef noodle” (cheung fun) is a staple of dim sum palaces and a family favorite. Basically, a large rice noodle wrapped around some meat, in Italian one might call this “cannelloni” (and let's face it, it would be much prettier). But for pure squishy soy-sauce-drenched happiness, nothing beats the Chinese version
To download this summer's schedule, click on the photo above or here.
