The Ballet Cook Book Dinner Series

Antonio Carmena brings classicism to the kitchen.

Antonio Carmena brings classicism to the kitchen.

After purchasing a copy of The Ballet Cook Book, Tanaquil Le Clercq’s 1966 collection of recipes shared by the biggest names in ballet, I teamed up with New York City Ballet soloist (and culinary genius) Antonio Carmena to host a series of dinners. These lively gatherings, attended by people passionate about food and dance, have been an entertaining and appetizing way to learn about legendary dancers and choreographers through the dishes they ate. Click the links below to read about past dinners, see photos and videos of the preparation process, and download copies of the recipes themselves.

Part I: George Balanchine
Sunday, February 19, 2012

Blini, Slow Beet Borschok, Fish Dinner for Two, Buckwheat Kasha, Banana Sweet

 

Part II: Diana Adams
Saturday, April 21, 2012

Shrimp Bisque, Hush puppies, Yam Pudding, Chicken in Buttermilk Spoonbread, Pecan Pie

 

 

Part III: Edward Villella
Saturday, June 2, 2012

Beer Soup, Wheat Germ Muffins, Eggplant and Macaroni, Indian Chicken, Italian Rice Cake

 

 

Part IV: Violette Verdy
Saturday, September 1, 2012

Quiche Lorraine, Confit de Poulet, Dream Endives Tante Jeanne, Carottes au Citron, Pâte à Chou, Apples Verdy

 

Part V: Tanaquil Le Clercq
Saturday, February 2, 2013

Guacamole, Celery Root Soufflé, Swordfish Tarragon, Just Yammy, Tarte à l’Orange, Great-Great-Grandmother Blackwell’s Egg Nog

 

Part VI: Melissa Hayden
Saturday, April 13, 2013

Chicken Wings, Katie’s Sweet and Sour Meatballs, Stuffed Cabbage, Potato Latkas, Fruit Compote

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