Performing this Week
Tara Helen O'Connor
Escher String Quartet
The Santa Fe Chamber Music Festival
Summer 2009 — Week 5
Welcome to the production blog for Week 5 of the Santa Fe Chamber Music Festival radio series. Here are some things that didn't make it into this week's program, the full take of some clips that were edited down, and a few other things I found along the way.
Thanks for stopping by...
LUDWIG VAN BEETHOVEN
Piano Trio in D Major, Op. 70, No. 1, "Ghost"
Daniel Phillips, violin; Eric Kim, cello; Jeremy Denk, piano
Beethoven used this form to introduce himself to Vienna when he was a young man. For this performance Marc Neikrug brought together three "more or less same-aged, mature, very accomplished, but also very thoughtful musicians:" violinist Daniel Phillips, cellist Eric Kim, and pianist Jeremy Denk. In this clip, Marc tells Kerry Frumkin what made this performance of the "Ghost" Piano Trio so successful.
Beethoven's Opus 70 Piano Trio is nicknamed "The Ghost" in part for the gloomy, gothic feeling in the 2nd movement. Marc Neikrug described this music "one of the more frightening, serious, and exceptionally imaginative Beethoven journeys." Here is what Danny Phillips, Eric Kim and Jeremy Denk each had to say when they spoke with producer Louise Frank about the piece.
Danny Phillips spoke with Louise about the work, the nickname, and his enjoyable collaboration with Jeremy Denk, "a combination of brain, fantasy and anything goes personality," and Eric Kim, "the consummate cellist."
COOKING WITH JEREMY...
Growing up in Las Cruces, New Mexico left Jeremy Denk with a strong affection for "the sun and the light and air" of his home state...as well as an "extremely potent addiction to chiles."
Sauce with Tomatillos, Green Chiles & Cilantro
- "That sauce can enliven your life in so many ways..." - Jeremy Denk
- A bunch of cilantro
- 10 or 12 cooked tomatillos
- 10 or 12 roasted green chilles
- maybe a little garlic, if you feel like it
- salt to taste.
Blend together the green ingredients, add the salt, and the garlic if you want that.
Jeremy's Chile Steak
Take a flank steak or nice course cut of meat. Cook it endlessly with a bunch of roasted green chiles, gently with garlic in a heavy sauce pan for hours until the flank steak is falling apart.
Find out more about Jeremy Denk on his blog.
If you're interested in cooking with green chiles, you can learn more by visiting the Santa Fe School of Cooking.
Green Chile Stew
- 3 tablespoons vegetable oil
- 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
- 1 1/2 cups diced onion
- 1 tablespoon minced garlic
- 6 cups chicken or beef broth
- 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
- 2 to 3 teaspoons salt, to taste
- 3 cups roasted, peeled, chopped green chile or to taste
- 3 tablespoons diced red bell pepper
- 2 tablespoons chopped cilantro, to taste
Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Add the green chile and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
Terzetto in C Major, Op. 75
Pinchas Zukerman and Jessica Linnebach, violins; Jethro Marks, viola
There's quite a contrast between Beethoven's dramatic Ghost Trio and Dvorak's delightful Terzetto. In this interview excerpt, Marc Neikrug tells Kerry Frumkin why he programmed this "nice, sweet, lyrical" string trio following the serious piano trio, and why Dvorak is so important to him.
Louise asked Pinchas Zukerman about Dvořák's Terzetto, and whether he experienced any synesthetic reaction while playing this piece.