Wrapping Up

2014 Juilliard Gala: Till Eulenspiegal with conductor Alan Gilbert
Photo Credit: © Nan Melville 

The past few weeks have been a whirlwind of wrapping up the semester and my time at Juilliard. I performed as Concertmaster for my last Juilliard Orchestra concert, pictured above with Alan Gilbert for the Juilliard Gala. My graduation jury, final projects, papers, and exams, and my graduation recital promptly ensued.

Graduation Recital in Morse Hall
Photo Credit: Sayo Kosugi

With Ms. Cho and Mr. Perlman
Photo Credit: Sayo Kosugi

Immediately after my recital, I had the incredible experience of substituting with The Philadelphia Orchestra for their SingIN performance of Handel's Water Music and Messiah. The orchestra's PlayIN events allow anyone to attend and perform with members of The Philadelphia Orchestra; for this concert, there were about 1,400 people singing along for the Messiah! It was amazing to hear so many voices sing the Hallelujah chorus, which was incredibly powerful. It was surreal going to work with my mom and performing with orchestra members I have known my whole life, including my former teacher, Hirono Oka.

The Philadelphia Orchestra SingIN
Photo credit: © The Philadelphia Orchestra

With my cousin, Ellen (who also subbed) and my mother, Gloria

It's certainly been an amazing few weeks. I'm looking forward to having some time during the next few days to reflect upon and celebrate my graduation from Juilliard!

Until next time,
Francesca

Leonore Annenberg Fellowship Fund for the Performing and Visual Arts

Photo by Alexandra DeFurio

I am incredibly stunned and honored to be awarded a two-year career grant from the Leonore Annenberg Fellowship Fund for the Performing and Visual Arts, which seeks to make "focused and substantial investments in a limited number of exceptionally talented young dancers, musicians, actors and visual artists as they complete their training and begin their professional life." I was nominated for the grant by the Perlman Music Program, which is one of the arts organizations the Fellowship Fund partners with. My award, which includes $50,000 a year for two years, will go towards the recording and production of a debut CD (including a newly commissioned work by an American composer), the development of educational outreach programs with a psychologist, and a recital tour of the recorded repertoire throughout the United States, implementing the educational outreach programs along the way. 

I never would have thought these artistic ventures to be possible at this point in my career and I am so grateful to receive an award that allows me to focus on my artistic development in such a special way. I'm so grateful to the Perlman Music Program for the nomination, as well as to the Leonore Annenberg Fellowship Fund for choosing me as one of its recipients. 

For press coverage, check out the New York Times announcement, as well as the Philadelphia Inquirer piece and the Philadelphia Daily News feature.

On a personal note, the news was publicly announced today, the anniversary of my Father's passing. I'm so grateful for the love and support my Father gave me; he believed in me before I knew how to believe in myself, and I think that, wherever he is, he must be beaming with joy.

Until next time,
Francesca

Roasted Cauliflower Soup with Chive Oil and Pumpernickel Croutons

February has been overwhelming, to say the least. There is something about this month which always seems to necessitate a particular mix of excitement, stress, lack of sleep, and the all-too-familiar "when will winter actually end?!" feeling. This February has been no exception; there have been many, incredibly wonderful things which occurred during these past few weeks (certainly the MusicalAmerica New Artist of the Month feature and my piano trio's performance at the Kennedy Center). There has also been just enough craziness that, during a few days of reassessing and really taking stock of things, I desperately needed to turn to my usual, preferred method of attempting to achieve personal balance: cooking. Not exactly revolutionary, I know, but when I haven't had any time for it lately, it sure feels like it.

In an effort to not just cook, but to make something new (chive oil) and comforting (a warm soup and anything roasted, really), I perused Bon Appétit's recent recipes and stumbled upon this one. My apartment smells lovely, I consumed one of the first homemade meals I've had time for in weeks, and I definitely feel my sense of self reviving.

Bon Appétit's Roasted Cauliflower Soup with Chive Oil and Pumpernickel Croutons
*The recipe also gives the option for rye crostini, if that resonates with you

Ingredients:
1 coffee filter
2 1 oz. bunches of chives
2 springs rosemary
Salt
Olive Oil (enough for 3/4 cup and 1 tablespoon)
4 slices of pumpernickel for the croutons, or 8 slices of rye for crostini, sliced respectively
1 large head of cauliflower, leaves discarded
12 tablespoons butter
1/4 cup heavy cream
1 large onion, minced

Blanch chives for 10 seconds in a pot of boiling, salted water. Squeeze dry and roughly chop before combining in a blender with 3/4 cup olive oil; purée until smooth. Pour chive oil into a coffee filter over a glass and allow oil to drip through for three hours, or overnight in the refrigerator.

Slice preferred bread into croutons or crostini. Toss with one tablespoon olive oil and rosemary sprigs, then lay on a parchment-lined baking sheet and bake at 400 degrees for about 12 minutes, or until crispy. Remove and cool.

With the oven turned down to 350, rub cauliflower with 4 tablespoons of butter and salt generously. Place in a baking dish with 1/2 cup of water and tent with foil if cauliflower begins to brown. Roast for 1 1/2 hours or until a knife meets no resistance at the core. Remove cauliflower and cool before giving it a rough chop. Melt 2 tablespoons of butter in a pan over medium low and sauté minced onion for about 10 minutes, or until translucent. Add chopped cauliflower and add 4 cups of water, lightly simmering for 10 minutes until cauliflower is soft. Purée in batches in the blender until smooth. Return to pot and bring to a simmer, adding more water if consistency is too thick. Remove from heat and whisk in remaining 4 tablespoons of butter and heavy cream, adding salt to taste. Top with croutons or crostini and drizzle chive oil.

Until next time,
Francesca