June 2010 Archives

Ernest Fleischmann: RIP

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Ernest Fleischmann, who died Sunday, age 85, is the only director of a major symphony orchestra with whom I have had a conversation. It is not surprising, that as a mere concert-goer, I have not had many conversations with symphony managers, but it is also not surprising that the one exception should be Ernest Fleischmann, as he was an elemental force of nature disguised as a music executive. For better or worse, when you thought of the Los Angeles Philharmonic in the 1970s, '80s, or 90s, your first thought was of Ernest Fleischmann.

My first contact with Fleischmann was when I wrote to him in the '70's pleading for more contemporary music in the Philharmonic's programming, mentioning as examples Frank Martin, Olivier Messiaen, and Darius Milhaud. Ernest wrote back saying he would take my recommendation under consideration, but also mentioning the need to program music that would sell concert tickets. He finished with a flourish, referring to my trio as the "three Ms" (a reference to the well-known three Bs of classical music: Bach, Beethoven, and Brahms).

I also saw Fleichmann once at the refreshment bar on the main floor of Davies Symphony Hall in San Francisco during an Intermission in 2001 or 2002. He was then retired from the L.A. Philharmonic and was artistic director of the Ojai Music Festival. I had heard that the Ojai Festival was trying to get the original Harry Partch instruments to Ojai so that Partch's music could be featured. I told Fleichmann how much I was looking forward to the upcoming concert. Sadly, he reported that the funds for transporting and insuring the instruments had not been forthcoming and that there would be no Partch at Ojai that year. I was crestfallen, but also jazzed at having had a conversation with the Great Man.

Here are a few remembrances from others more qualified to comment on Flieschmann's passing: Alex Ross, Mark Swed, Frank Gehry, Norman Lebrecht, the late Alan Rich, and Timothy Mangan.

Texture: Hydrocolloid Recipe Collection

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One of my favorite food blogs is Khymos edited by Martin Lersch. Khymos is the source of the best food-blog post ever: "Towards the perfect soft-boiled egg" (really, it is!) and is also where you can find the newest release of Martin's invaluable work-in-progress - "TEXTURE A hydrocolloid recipe collection." In addition to over 300 recipes using colloids (gels), it has a extremely valuable set of appendixes detailing gelling agents, their characteristics, and suppliers. This is a must have for anyone who is interested in molecular gastronomy. I know first hand, that you can find copies of this little jewel in some of the best restaurant kitchens in the world. Here's your chance to upgrade your kitchen, and it's a lot cheaper than a Molteni stove!

Alinea: Twenty-four hours in three minutes

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According to Restaurant Magazine, Alinea is the seventh best restaurant in the world, and the best restaurant in the United States. Someday I'll write about my visit to Alinea, but I can't do so yet, because I haven't been there yet. (Though I have eaten an Alinea dish). For now, I need to console myself with this time-lapse video that compresses 24-hours at the restaurant into less than three minutes. Note that there are things to do at the restaurant for almost all 24 hours, even though customers are only there for six hours. Click and enjoy...

Bonus tip: There is an Alinea channel on YouTube that you can subscribe to. All their videos are interesting. I especially liked the Thanksgiving one (actually two).

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This page is an archive of entries from June 2010 listed from newest to oldest.

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