Tag Archives: Michael Pereira

A Taste of Home: 5 Recipes by Ballerina Melissa Hayden

Posted on April 21, 2013 by Ryan Wenzel

Through the Ballet Cook Book Dinner Series — gatherings featuring meals made from recipes in Tanaquil Le Clercq’s cookbook — New York City Ballet soloist Antonio Carmena, baker extraordinaire Susan LaRosa, and I are embarking on a kind of time … Continue reading →

Posted in American Ballet Theatre, Ballet, Ballet Cook Book Dinner Series, Food, George Balanchine, New York City Ballet | Tagged A Midsummer Night's Dream, Antonio Carmena, Ballet Cook Book, Ballet Cook Book Dinner Series, chicken wings, cookbook, cooking, Eastern European food, Eastern European Jewish food, food, fruit compote, Jacques d'Amboise, Jeff Gageby, Jewish cooking, Jewish food, Lincoln Kirstein, Melissa Hayden, Meryl Rosofsky, Michael Pereira, Mildred Herman, Paul Epstein, potato latkes, Radio City Music Hall, recipes, Ryan Wenzel, Stars and Stripes, Stuart Coleman, stuffed cabbage, sweet and sour meatballs, Tanaquil Le Clercq | Leave a comment

A Meal Fit for a Muse: Six Spectacular Recipes by New York City Ballet Legend Tanaquil Le Clercq

Posted on February 12, 2013 by Ryan Wenzel

After hosting four dinner parties featuring only recipes published in The Ballet Cook Book (and following the recipes as written, often against our better judgment), my collaborators and I have learned to expect the occasional failed dish and amusing (in hindsight) culinary … Continue reading →

Posted in Ballet, Ballet Cook Book Dinner Series, Food, George Balanchine, New York City Ballet | Tagged New York City Ballet, George Balanchine, Merce Cunningham, Antonio Carmena, Suzanne Farrell, The Four Temperaments, Jerome Robbins, Michael Pereira, Jeff Gageby, Susan LaRosa, The Ballet Cook Book, cooking, Frederick Ashton, vodka, Tanaquil Le Clercq, Afternoon of a Faun, School of American Ballet, Nancy Reynolds, food, recipes, celery root soufflé, Just Yammy, tarte à l'orange, swordfish tarragon, guacamole, Lavinel Savu, Paul Scolieri, Barnard College, The Oprah Winfrey Show, George Balanchine Foundation, Melissa Hayden, Meryl Rosofsky, Stuart Coleman, Divertimento No. 15, La Valse, Western Symphony, Illuminations, Amores, The Seasons, Ballet Society, polio, paralytic polio, Great-Great-Grandmother Blackwell's Egg Nog, Roosevelt Island, Dance Theater of Harlem, cookbook | 2 Comments

From Pas de Deux to Pâte à Chou: Dinner with Legendary Balanchine Ballerina Violette Verdy

Posted on September 10, 2012 by Ryan Wenzel

When Lincoln Kirstein asked George Balanchine to move to the U.S. to start a ballet company, the young choreographer famously responded, “But first a school.” It was a savvy move for Balanchine. The School of American Ballet, after its founding … Continue reading →

Posted in Ballet, George Balanchine, New York City Ballet, Paris Opéra Ballet | Tagged Alan Kriegsman, Alastair Macaulay, American Ballet Theatre, Antonio Carmena, Apples Verdy, Art Priromprintr, Ballet Cook Book Dinner Series, Brie, carottes au citron, chèvre, chicken confit, Clive Barnes, Colin Clark, confit de poulet, Darci Kistler, Dream Endives Tante Jeanne, Emeralds, French Culinary Institute, George Balanchine, Gruyère, Indiana University, Jeff Gageby, La Source, Les Ballets de Paris, Les Ballets des Champs-Elysées, Liebeslieder Walzer, Lincoln Kirstein, Maria Tallchief, Michael Pereira, My Week with Marilyn, Nancy Reynolds, Nelly Guillerm, Oliver Swan-Jackson, Paris Opera, Paris Opera Ballet, pâte à chou, quiche lorraine, School of American Ballet, Susan LaRosa, Tanaquil Le Clercq, The Ballet Cook Book, The New York Times, tourain blanchi, Tschaikovsky Pas de Deux, Valerie Taylor, Veuve Clicquot, Violette Verdy, Violette Verdy: The Artist Teacher, Washington Post | 7 Comments

Eating George Balanchine: The First Installment of the Ballet Cook Book Dinner Series

Posted on February 25, 2012 by Ryan Wenzel

As both a balletomane and a bibliophile, I had little choice but to purchase The Ballet Cook Book, by former ballerina Tanaquil Le Clercq. Although out of print for decades, the book has become legendary in dance circles. Copies are … Continue reading →

Posted in George Balanchine, New York City Ballet | Tagged Antonio Carmena, Balanchine, Balanchine ballet, ballet, ballet cookbook, ballet recipes, banana sweet, blini, borschok, borscht, buckwheat kasha, cooking, Edward Villella, Evan Namerow, fish dinner for two, flounder, Frederick Ashton, French Culinary Institute, George Balanchine, Jeff Gageby, Jerome Robbins, kasha, Michael Pereira, Russian cooking, Ryan Wenzel, salmon roe, slow beet borschok, Stravinsky, Susan LaRosa, Suzanne Farrell, Tanaquil Le Clercq, The Ballet Cook Book, Tschaikovsky Suite No. 3, vodka | 13 Comments

Tag Archives: Michael Pereira

A Taste of Home: 5 Recipes by Ballerina Melissa Hayden

A Meal Fit for a Muse: Six Spectacular Recipes by New York City Ballet Legend Tanaquil Le Clercq

From Pas de Deux to Pâte à Chou: Dinner with Legendary Balanchine Ballerina Violette Verdy

Eating George Balanchine: The First Installment of the Ballet Cook Book Dinner Series

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