Tag Archives: Susan LaRosa

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

A Midsummer Night’s Ballet Dinner: Feasting Al Fresco on Edward Villella’s Favorite Dishes

Posted on June 6, 2012 by Ryan Wenzel

Thanks to the generosity of Susan LaRosa, the first three of my dinners with Antonio Carmena based on Tanaquil Le Clercq’s 1966 Ballet Cook Book have taken place at Susan’s brownstone in Brooklyn, which is equipped with an unusually large … Continue reading →

Posted in Ballet, New York City Ballet | Tagged A Midsummer Night's Dream, Antonio Carmena, Balanchine Variations, Ballet Cook Book Dinner Series, beer soup, Edward Villella, eggplant and macaroni, George Balanchine, Gonzalo Garcia, Indian chicken, Italian rice cake, Jeff Gageby, Joaquin de Luz, Mendelssohn, Miami City Ballet, Nancy Goldner, New York City Ballet, New York State Maritime College, Oberon, Oliver Swan-Jackson, Prodigal Son, Rubies, Saxelby Cheesemongers, School of American Ballet, Susan LaRosa, Suzanne Farrell Ballet, Tanaquil Le Clercq, Tarantella, The Ballet Cookbook, wheat germ muffins | 2 Comments

Down South with Diana Adams: The Second Installment of the Ballet Cook Book Dinner Series

Posted on May 2, 2012 by Ryan Wenzel

In March, New York City Ballet soloist Antonio Carmena and I kicked off a series of dinners based on Tanaquil Le Clercq’s Ballet Cook Book with a menu of Russian recipes by George Balanchine, whose ballets marked the beginning of … Continue reading →

Posted in Ballet, George Balanchine, New York City Ballet | Tagged A Midsummer Night's Dream, Agon, American Ballet Theatre, Antonio Carmena, Art Priromprintr, ballet, Broadway, Catherine Cremona, chicken in buttermilk spoonbread, Diana Adams, Episodes, hush puppies, Jeff Gageby, minted vodka lemonade, New York City Ballet, Nithan Narendra, Oklahoma!, pecan pie, shrimp bisque, Southern cooking, Susan LaRosa, Tanaquil Le Clercq, Tennessee cooking, The Ballet Cookbook, yam pudding | 3 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: Susan LaRosa

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

A Midsummer Night’s Ballet Dinner: Feasting Al Fresco on Edward Villella’s Favorite Dishes

Down South with Diana Adams: The Second Installment of the Ballet Cook Book Dinner Series

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

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