New YouTube Upload

While the title of this post is indeed true, the newest YouTube upload is not actually one of my performances. It is a live performance of my father performing the Korngold Violin Concerto with conductor James DePreist and the Philadelphia Orchestra in December of 1994. While I have numerous recordings of my father's performances with the orchestra (which occurred every other year for the duration of his 42 year tenure), this performance is undoubtedly one of my favorites. My father used to love watching old, black and white films with lush, hollywood soundtracks to match the old-school romantic love scenes. Korngold was actually a film composer and there are so many moments in his violin concerto which remind me of watching these movies with my Dad.

Alongside the recording is a slideshow of photos throughout my father's career, including pictures with artists such as Maurizio Pollini, Claudio Abbado, Riccardo Muti, Wolfgang Sawallisch, Jascha Heifetz, Gregor Piatigorsky, Mstislav Rostropovich, Eugene Ormandy, Beverly Sills, Zubin Mehta, Sergio Peresson, Rafael Frühbeck de Burgos, Charles Dutoit, and the members of the dePasquale String Quartet. Enjoy!

Until next time,

Francesca 

Mr. P-isms

As the school year comes to a close, I have been reflecting quite a bit on my first year of my Master's program at Juilliard. I have had so many incredible experiences, many of which occurred every week in my lessons with Mr. Perlman. Below are some of my favorite "Mr. P-isms" that I've collected throughout the last few months:

• "Let's not associate tragedy with tempo" (on Shostakovich Violin Concerto no. 1 in A minor)
• "Play from the gut, not from the brain"
• "I hate air in the sound. It's like fizzy water instead of chocolate milk"
• "I love first position. It's so safe. I probably use first position more than any other violinist I know. It's there, and it's in tune"
• "You never want the sound to be the by-product of something. If you want the sound to be piano, create a piano sound. Don't lift the bow up and have the by-product be your piano sound"
• "The vibrato should be like the sauce. I don't want to just taste sauce, I want it to be an integrated part of the dish"
• "So many people practice carefully and not musically, and then wonder why it felt like they were playing the piece for the first time when they perform. Well, they did play the piece for the first time, in that way. When you try to do something [musically], it changes everything you're doing technically. So when you practice, as soon as you can play the notes, play the music!"

I'm also incredibly honored to announce that, starting in the Fall, I will serve as Mr. Perlman's teaching assistant as a Starling Fellow. I'm so thrilled to work with the amazing kids in the studio and learn even more from Mr. P. What a way to look forward to next school year!

Until next time,
Francesca

Spring Pea Soup

Yesterday was the first Sunday I have had in awhile that wasn't completely non-stop (read: I only had one, 4 hour long rehearsal). Since I have been so busy  lately that the only opportunity to eat something usually means fare from the Gourmet Garage across the street from school, I jumped at the chance to finally make a home-cooked meal again.

One of my favorite blogs, mlovesm, recently posted a recipe for a seasonal, spring pea soup. It's simple, really tasty, and you get to use the blender, which let's face it, just makes everything a lot more fun. 

Spring Pea Soup, recipe from mlovesm blog

Makes about 6 servings 

Ingredients:

2 medium shallots, chopped

2 teaspoons olive oil

1 medium-sized boiling potato, peeled and cut into 1/2 inch chunks

1 teaspoon salt

4 cups vegetable broth

1 teaspoon fresh thyme

1 pound frozen baby peas, thawed

1 tablespoon crème fraîche 

Cook shallots in a medium-sized, heavy saucepan over medium heat for about 2 minutes, until shallots are softened. Add potato and salt, then simmer for an additional 2 minutes. Add broth and thyme, allowing the mixture to simmer for 15 minutes, covered, until potatoes are softened. Add peas and simmer, uncovered, for 2 minutes. Pureé in batches in a blender, seasoning with salt and pepper. Add a dollop of crème fraîche and sprinkle with a few sprigs of thyme. 

Pictured with a semolina, golden raisin, and fennel twist from Amy's Bread in Hell's Kitchen--seriously delicious!

Until next time!

Francesca