After Thoughts & Appetizers

Undoubtedly, the biggest problem facing classical music - both its industry as a performing art and as a recorded product - is not the short term cash flow crises of many orchestras operating today...

As a conductor from Houston who often works in Europe, and as the occasional food critic, I am frequently asked by friends what restaurants I would recommend...

Imagine this to get your taste buds salivating....an amuse-bouche of crab with avocado and yellow tomato gelee, brochette of squid, scampi and bacon. Followed by seared scallops with smoked tuna and a gazpacho of tomato and lemon creme. Finally, the entree arrives...

Gourmet Italian is one thing. Good Fellas Italian is another. And both can hit the spot, literally. While in Darmstadt conducting, I had a full week to enjoy this home of German Jugendstil. Instead, amidst the snow and Chrstmas rush, I spent my time...

When one thinks of Faust, the recurring theme of making a deal with the devil is the most dominant image. When one eats at Fausto´s in Budapest, I cannot help but wonder if this chef made a deal with Mephistopheles just to be able to prepare food so decadent and delectable...

This concert is called Classics à Go-Go because it presents certain works as not only representative of the marriage of jazz and classical music into a kind of urbanist style...