Tuesday, June 28, 2011

Letter from England

Greetings from Merry Old England! Jonathan Dean here, Seattle Opera’s Director of Public Programs and Media, on location in this scepter’d isle where I’ve been traveling recently. I got to hear two fascinating operas, and wanted to make you a report.

Last week I had the privilege of being at the world premiere of Two Boys, a new opera by the young American composer Nico Muhly, with libretto by the well-known American playwright and screenwriter Craig Lucas. The opera was commissioned by ENO, the English National Opera, along with the Metropolitan Opera and Lincoln Center Theater. The premiere was in London at the Coliseum, the home of ENO; Bart Sher, who has collaborated many times with Lucas, directed the production.

If you pay close attention to the world of opera online, you’ll have seen the brilliant little film that ENO put together promoting Two Boys, which rapidly scored a million views on YouTube. The opera, which is about the allure and danger of online relationships, draws its story from something that really happened a couple of years ago in the north of England: two boys (one 13 and one 16) connect online and meet in a garbage-collection area behind a shopping mall. Footage from the security camera shows them meeting and going into a dark corridor; then, a minute or so later, the older boy emerges, in distress--and the younger boy is found shortly thereafter, in a pool of blood in the corridor, stabbed. What happened?

The opera’s protagonist is the detective who has to untangle the case; it’s the first opera I can remember hearing that was basically a crime-thriller mystery. At the end, the detective (and the audience) figures out exactly what happened, and why, and since it’s coming to New York I better not spoil anything. All I’ll say is that I was at the edge of my seat all the way through a full-length, two act opera; I connected with several great, sharply-drawn characters, including the two boys and their parents and most of all the frazzled detective and her mother; and that I found Muhly’s music extremely appealing. The opera features several duets taking place in chat rooms, and a couple of general, internet-wide choruses, which Sher has staged with each member of the chorus illuminated by the screen of the laptop he or she is holding. The chorus of the bullying voices of online teenagers was particularly chilling.

I followed Two Boys’ operatic vision of a cheerless, disconnected modern world with a much sunnier opera: Wagner’s Die Meistersinger von Nürnberg, which Seattle Opera will present in the summer of 2014. Meistersinger is rapidly becoming my favorite opera; last summer I got to hear it when I wrote titles for Cincinnati Opera’s production. This summer, Glyndebourne Festival Opera did it for the first time. One of my favorite opera companies in the world, Glyndebourne presents six superlative opera productions every summer in a small, lovely theater in a rural area in East Sussex. Meistersinger is only their second Wagner; they did a very successful Tristan und Isolde a few years ago, and then revived it. And Meistersinger is no small undertaking--it doesn’t get produced very often because it’s Wagner’s biggest opera, in size and scale: it requires an enormous chorus (Glyndebourne had about 100), eight major singers plus ten other named roles (the crowd of “Mastersingers” who give the opera its title), movement artists, a huge Wagner-sized orchestra, and like all the great Wagner operas it is extremely long. At Glyndebourne, where opera-goers take a meal during an extended intermission--you should see us out there, picnicking on the lawns in our tuxes and gowns, with sheep just the other side of the “ha-ha”--the show began about 2 and wrapped up about 9. It went by in a flash, as a good Wagner production should do; not a bad way to spend a day.


Opera-goers at Glyndebourne.
Photo by Stephanie Watson (Flickr)


Gerald Finley, the great Canadian bass-baritone, was singing the central role of Hans Sachs for the first time in his career. Although he hasn’t been associated with Wagner before now, he poured himself body and soul into an amazing performance, and it was a privilege to be there to hear it. (I was at the final performance; they simulcast it to movie theaters, including an Imax Theater at London’s Science Museum, and plan to release a DVD.) The production, by David McVicar, will appear next at Lyric Opera of Chicago, who co-produced it with Glyndebourne. It’s an extremely handsome production, set in 1813, the year of Wagner’s birth; since Meistersinger is a romantic comedy set in a small provincial town where people are basically good, if a bit full of themselves, the world of the production reminded me of Jane Austen’s novels.


Johannes Martin Kränzle as Beckmesser and Gerald Finley as Hans Sachs.
Photo by Alastair Muir


I was a bit surprised, and moved, by how REAL McVicar and his cast made all the characters. Meistersinger, Wagner’s only comedy, is a bit like Barber of Seville--it’s so funny, and cheery, that sometimes in performance the comedy tends to get a little broad, the characters become more like cartoons or caricatures than like real people. Certainly that’s easy to do with Wagner’s ridiculous Mastersingers, who are this volunteer guild of self-important small-town ‘singing-artist-poets,’ each of them with day jobs, who feel responsible for upholding the tradition of great German art. And the two lead Mastersingers, Hans Sachs and Sixtus Beckmesser, hero and villain of the piece, have become iconic opera characters--ones like Carmen, or Don Giovanni, or Méphistophélès, where it’s very hard for a performer to cut through the image the audience already has of the character, make you suspend your disbelief, and grant that, for this night only, this singer is that character. But Finley and Johannes Martin Kränzle, the Beckmesser, presented these two characters in a way I’d never seen or thought of them before: as perfectly valid suitors for the heroine’s hand. In the opera’s first scene we learn that Eva, the heroine, is in love with the handsome young knight Walther von Stolzing; but for most of the opera, everybody believes she’ll marry either Sachs or Beckmesser. When they are both attractive options, as well as Walther, the drama becomes much richer--the way Barber of Seville becomes more interesting if Bartolo has a few redeeming features, or maybe we see that there’s a non-Prince Charming side to Almaviva.


Johannes Martin Kränzle as Beckmesser and Gerald Finley as Hans Sachs.
Photo by Alastair Muir


In any event, I adore Die Meistersinger, and am so glad we’re going to be doing it in Seattle. It’s an opera all about utopias. The only Wagner opera set on planet earth as it is (i.e. no magic gold, doomed mariners, evil witches and wizards, dragons, underground love-grottoes filled with cavorting ancient Greek deities, etc.), it’s also the only opera in which Wagner presented a vision of his ideal world: an intimate, low-tech place, somewhere everybody knows and takes care of each other, a world in which everyone takes art seriously and makes and enjoys art, even if they argue and disagree about it all the time. In other words, band camp. All of Wagner’s characters are projections of himself, but in Hans Sachs I think he gave us his utopian vision of himself, the best Richard Wagner he could possibly be.

What is your utopia? And if you were to invent a fictional character, and project the very best of yourself onto her or him...what would that person be like?

Friday, June 24, 2011

Eat Drink Sing #5:
ART Restaurant & Lounge/Madama Butterfly

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We've been posting with recipes for the creative, mouthwatering pairings they invented all week long, and this is the final one. So blast your favorite opera recording on your sound system and get cooking!

Madama Butterfly Recipes created by ART Restaurant & Lounge

Chef Kerry Sear
Four Seasons Hotel Seattle
99 Union Street
206.749.7070

With Pike Place Market's bounty as inspiration, executive chef Kerry Sear and his team serve urban Northwest cuisine in a welcoming and lively atmosphere at ART Restaurant & Lounge. Order from a carefully crafted wine list; try a TV or Tasting Tray, four courses, served at once; then finish with dessert prepared by the restaurant's pastry star.

Kerry Sear


Breakfast: 6:30 am – 11:00 am; brunch: Sat and Sun, 11:00 am – 2:00 pm; Lunch: Mon-Fri 11:00 am – 2:00 pm; Dinner: 5:00 pm – 10:00 pm; Happy Hour: Sun – Thu, 4:00 pm – 7:00 pm; Lounge: 2:00 pm – Midnight

Appetizer: Sake Cured Arctic Char, Quail Egg, Radish, Mache, and Pickled Plum Vinaigrette
Serves 6-8


Cure:
1 lb Arctic char fillet (skin on, scaled)
1 tsp black peppercorns
1 tsp coriander seeds
3 tbs kosher salt
3 tbs sugar
1 tbs fresh shiso leaf, minced
1 cup sake
8 quail eggs hard-boiled and sliced
½ cup radish, thinly sliced
1 cup Mache lettuce

Vinaigrette:
2 tbs Japanese pickled plums, minced
1 tbs ginger, grated
1 tbs scallions thinly sliced
2 tbs rice wine vinegar
1 tsp mirin
6 tbs olive oil
Salt and pepper

Heat black peppercorns and coriander seeds in a small skillet over medium-high heat until spices are fragrant, shaking skillet constantly.

Crush spices in mortar pestal. Transfer spices to small bowl and add in sugar and kosher salt.

Using a small knife, poke small holes through skin of the Artic Char. Rub 1/3 of spices on skin. Sprinkle shiso on the bottom of a baking pan. Place Char skin side down on top of shiso. Rub remaining spices on top of fish. Pour sake over the char and rub into the fillet. Cover with plastic wrap, pressing onto fish. Place a plate on top of plastic and weigh it down with heavy cans. Refrigerate for 2-3 days.

In a small bowl, mix the ginger, scallions, pickled plums, rice wine vinegar, and mirin together. Slowly whisk in the olive oil blend until the vinaigrette starts to emulsify and combine.

To serve, slice thinly 5-6 pieces of Arctic char and place on a plate. In a small bowl, mix the Mache and radish together with dressing. Season with salt and pepper. Place the salad mixture on top of the char. Add the hard-boiled quail egg on top and serve.

Patricia Racette as Madama Butterfly at the Met


Cocktail: Melon Butterfly
1½ oz honeydew melon juice
½ oz simple syrup
¾ oz limoncello
2 oz Hou Hou Shu Sparkling Sake
Add juice, simple syrup, and limoncello to mixing glass with ice. Shake and strain into a martini glass. Top with chilled sparkling sake. Garnish with orchid and fresh mint sprig.



Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Thursday, June 23, 2011

Eat Drink Sing #4:
Lola/Orphée et Eurydice

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’re posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!


Orphée et Eurydice Recipes created by Lola

Chef Liam Spence
2000 4th Avenue
206.441.1430

Lola has a “Greek spirit.” Modern Mediterranean and North African riffs on local ingredients like Anderson Valley Lamb, Penn Cove Shellfish and wild king salmon. Lola’s breakfast is the “best in town,” says Seattle Metropolitan Magazine, and reflects the homemade nature of the entire menu.

Mon-Thu 6:00 am-12:00 am; Fri 6:00 am – 2:00 am; Sat 7:00 am-2:00 am; Sun 7:00 am -12:00 am

Appetizer: Charcoal Grilled Lamb Skewers with Red Wine and Honey Glaze
Serves 6

Marinate the lamb several hours or a day ahead. You can also make the glaze a day or two ahead and store, covered, in the refrigerator. Allow the glaze to come to room temperature before using on the grill.

2 lb boneless leg of lamb cut into 1-inch chunks
6 10-inch bamboo skewers, soaked in water 30 minutes and drained
1 recipe Greek Marinade (see below)
1 tbs unsalted butter
2 tbs minced shallots
2 cups dry red wine, such as Cabernet Sauvignon
2 tbs honey
Salt and pepper

Thread the lamb chunks on the bamboo skewers and place them in a non-reactive pan. Pour the Greek marinade over the lamb, turning the skewers to coat. Cover the pan with plastic wrap and allow to marinate in the refrigerator six hours or overnight.

To make the glaze, melt the butter in a saucepan over medium-high heat and sauté the shallots a few minutes until lightly browned. Add the red wine, increase the heat to high, and boil until the wine is syrupy and reduced. You should have about 1/3 cup reduced wine. Whisk in the honey, season to taste with salt and pepper, and cook the glaze another minute. Then remove from the heat and allow the glaze to cool.

Remove the lamb from the refrigerator and allow the meat to come to room temperature (about ½ hour). Remove the skewers from the marinade, shaking off excess marinade. When you are ready to grill the lamb, fire up your grill. Season the skewers on both sides with salt and pepper. Grill the lamb over direct heat, with the lid off, turning frequently with the tongs. Brush with the glaze as you turn them, using up all the glaze, until the lamb is done to your liking. Depending on the heat of your grill, the skewers will take about 7 to 8 minutes for medium rare.

Greek Marinade
1 tbs minced garlic
2 tbs Greek dried oregano
½ tbs grated lemon zest
1/8 cup Greek brandy, such as Metaxa
½ tsp kosher salt
½ tsp freshly ground black pepper
½ cup extra virgin olive oil

In a bowl, whisk together the garlic, oregano, zest, brandy, salt, and pepper. Gradually whisk in the olive oil.

William Burden and Davinia Rodríguez sing the roles of the iconic lovers Orphée and Eurydice at Seattle Opera next spring


Cocktail: Greek Tiger
1 oz ouzo
One orange wedge
15 rosemary needles
Splash of orange juice
Soda water
Muddle rosemary and orange in a glass. Add ouzo; shake with ice. Top with soda water and a splash of orange juice.

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Wednesday, June 22, 2011

Eat Drink Sing #3:
Ten Mercer/Attila

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’ll be posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!

Attila Recipes created by Ten Mercer
Chef Doug Wilson
10 Mercer Street
206.691.3723

Ten Mercer opened in December of 2000 in the historic MarQueen garage at Number 10 Mercer Street and is proud to support Seattle Opera and the Greater Seattle arts community. Ten Mercer offers a full bar, dynamic wine list, and Chef Doug Wilson’s flavorful and carefully presented cuisine before and after performances.

Full menu 4:30 pm to midnight, 7 nights a week; cocktails until 2:00 am. Happy Hours Sunday through Thursday 4:30 pm – 6:30 pm and 10:00 pm to midnight in the bar.

Doug Wilson


Appetizer: Pancetta Wrapped Pork Tenderloin Skewers with Frisée Salad
Serves 1

3 oz pork tenderloin
4 dried apricots
2 slices pancetta
Frisée salad greens
1 tbs sour cream
½ tsp Hungarian paprika
½ tsp chopped parsley
½ tsp ground caraway seed
Pinch salt

Slice pork tenderloin into 2 pieces. Cut apricots in half and place on either side of pork tenderloin. Wrap the pancetta around the pork, sealing the apricots inside. Skewer the pancetta in place. Fry the skewers in oil until done (about 3 minutes). Mix the sour cream, paprika, parsley, caraway, and salt. Toss with frisée salad greens. Place greens on plate and top with skewers.


John Relyea will star as Attila in Seattle Opera's 2012 production


Cocktail: The Avenger
Ten Mercer created this cocktail to invoke the spirit of Verdi’s Attila, mixing the heady Hungarian spirit Zwack with the complex and romantic Chinato from Italy’s Piedmont, and tied together by the intense botanicals of Tanqueray Ten gin.

1 oz Zwack Hungarian herbal liqueur
1 oz Cocchi Barolo Chinato
½ oz Tanqueray Ten Gin
Pour into mixing glass full of ice and stir until well mixed. Strain into cocktail glass and garnish with an orange twist.  

Photo by Achilles Marcus Gonzalez

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Tuesday, June 21, 2011

Eat Drink Sing #2:
Prelude/Carmen

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’ll be posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!

Carmen Recipes created by Prelude
Executive Chef Shawn Applin
321 Mercer Street (inside McCaw Hall)
206.615.0234

Pair flavors by Executive Chef Shawn Applin with the best in Northwest wines to create the ultimate Opera experience with a pre-show dinner at Prelude Restaurant inside McCaw Hall. Fresh. Simple. Modern. Prelude at Marion Oliver McCaw Hall.

Wednesday - Saturday: 5:00 pm - 8:00 pm; Sunday Brunch: 11:30 am - 2:30 pm. Open Event Days Only.

Shawn Applin


Appetizer: Octopus Terrine with Spanish Chorizo and Saffron Potatoes
Serves 15-20 people as Appetizer

4-6 fresh octopus (4-6 lbs. each)
2 carrots, peeled, chopped
3 onions, peeled, chopped
½ bunch celery, peeled, chopped
6 cloves garlic, smashed
4 bay leaves
3 shallots, minced
2 cloves garlic, minced
2 tbs saffron
2 cups white wine
2 tbs thyme leaves
½ cup extra virgin olive oil
Salt and pepper

Place the octopus, carrots, onion, celery, garlic and bay leaves in a large pot and cover with water. Simmer on low for two hours or until the octopus is very tender but the purple skin is still intact. When the octopus is tender, strain, and chill. Discard all of the vegetables. Cut the tentacles off the octopus and reserve.

Place the shallot, garlic, saffron, and white wine in a pot and reduce until there is about ½ cup left in the pan. Add the thyme leaves, salt and pepper to taste, and the octopus tentacles.

Line a terrine mold (12”x4”x4”) with plastic wrap. Lay the tentacles in the mold lengthwise and cover with the remaining vinaigrette. Cover with the excess plastic wrap. Place a fitted weight on top and chill overnight.

When completely chilled and set, unwrap the terrine and with a very sharp knife, slice very thin.

To dress the terrine, cook some diced Yukon potatoes in water with some saffron and salt. Slice some Spanish style chorizo, and clean some frisée fronds. Toss all with a bit of extra virgin olive oil, and salt and pepper. Arrange nicely on a plate.



Cocktail: Free and Unbound
Shake 1 oz Grey Goose Vodka and 1/2 oz Cointreau over ice, strain into champagne flute and top with champagne. Add a twist of lime and serve.

Anita Rachvelishvili as Carmen at La Scala


Prelude Photos by Rina Jordan

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Monday, June 20, 2011

Eat Drink Sing #1:
Flying Fish/Porgy and Bess

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’ll be posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!

Porgy and Bess Recipes created by Flying Fish
Chef Christine Keff
300 Westlake Avenue N.
206.728.8595
New Location, New Look, same "Fish" ...

You'll find a lot of exciting changes at our South Lake Union location along with the same friendly neighborhood atmosphere and dedication to fresh seafood that has made "The Fish" Seattle's favorite seafood restaurant for over 16 years.

Lunch: 11:30 am-2:00 pm M-F; Happy Hour: 4:00 pm-7:00 pm Daily; Dinner: 5:00 pm-10:00 pm Sunday-Thursday, 5:00 pm-11:00 pm Friday and Saturday.

Christine Keff


Appetizer: Flying Fish Fried Oysters with Herbed Remoulade
Serves 4

12 extra small shucked oysters
½ cup flour
1 egg, thinned with 1 tbs of water
2 cups Panko breadcrumbs
2 egg yolks
2 tbs chives, chopped
2 tbs parsley, chopped
2 tbs dill, chopped
1 tbs white wine vinegar
1 cup vegetable oil
Salt and pepper
Vegetable oil for frying

Drain the oysters. Roll them in flour, dip them in egg, and cover with breadcrumbs. Set aside.

Herbed Remoulade:
Put the 2 egg yolks in a food processor. Add the herbs and vinegar. With the machine running, add 1 cup of vegetable oil slowly. Season with salt and pepper.

To fry the oysters, cover the bottom of a skillet with 1 inch of vegetable oil. When the temperature comes to 350 degrees, add the breaded oysters one by one. Don’t crowd the pan; you may have to fry them in two batches. When the oysters are golden brown, scoop them out and let drain on a paper towel. Serve with the herbed sauce.

Larry Marshall as Sportin' Life and Ann Duquesnay as Maria in Seattle Opera's 1995 Porgy and Bess


Cocktail: The Classic Sazerac
1 cube sugar
1½ oz rye
2 dashes of Peychaud’s bitters
Dash of Angostura bitters
Dash of Pernod
Twist of lemon peel

Fill an Old Fashioned glass with ice. Put the sugar cube in a second Old Fashioned glass with enough water to moisten it; then crush the cube. Add the rye, bitters, and a few cubes of ice, and stir. Discard the ice from the first glass, and pour in the Pernod. Turn the glass to coat sides with the Pernod; then pour out the excess. Strain the rye mixture into the Pernod-coated glass. Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished.

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Friday, June 17, 2011

Seattle Opera Only US Company Presenting at the World Theatre Forum in Beijing

Next week, China's National Centre for the Performing Arts will host its third annual World Theatre Forum in Beijing, featuring several days of guest speakers from opera companies all over the world. Among those speakers will be three of Seattle Opera's own, invited by NCPA President Chen Ping to represent the United States.


China's distinctive National Centre for the Performing Arts, located in Beijing, where the World Theatre Forum will take place.
Photo by Flickr user Hui Lan


This year's Forum, held from June 20-23, will focus on the cultivation and development of young artists, the creative commissioning process, the survival and development of opera following the economic downturn, and the use of new technology in opera production.

Representatives from Seattle Opera include Executive Director Kelly Tweeddale, Technical Director Robert Schaub, and Artistic Administrator and Director of the Young Artists Program Aren Der Hacopian. Tweeddale will present at the Forum on the impact of the physical performing space on the business of opera; Schaub will speak on honoring the art of opera through efficiencies and innovation on the stage; and Der Hacopian will speak about the dual role of the Young Artists Program in identifying and cultivating new talent and also developing new audiences for the company. In addition to the official program of the Forum, the Seattle Opera contingent will also meet with NCPA leaders to discuss possible collaborations in the field of opera.

Attendees at the NCPA Forum include representatives from Staatsoper Unter den Linden, Oper Köln, and Bayerische Staatsoper (Germany); Teatro Comunale di Bologna and Auditorium Parco della Musica (Italy); Teatro Real de Madrid (Spain); Grand Théâtre de Genève (Switzerland); Canadian Opera Company (Toronto); National Opera of Korea and Seoul Arts Center; and the Stanislavsky and Nemirovich-Danchenko Moscow Academic Music Theatre (Russia), in addition to representatives from 15 Chinese opera houses.

Representatives from all these theaters will converge upon by Beijing’s National Centre for the Performing Arts, well known around the world because of its iconic oval shape. Designed by French architect Paul Andreu, the NCPA opened adjacent to Tian’anmen Square and the Great Hall of the People in 2007. It houses three performance venues and has received praise for its stunning design, particularly beautiful at sunset, and superb acoustics. Attendees at the Forum will have the opportunity to hear the new production of The Chinese Orphan, by prominent Chinese composer Lei Lei, based on the well-known story.

Thursday, June 16, 2011

KING FM and Seattle Opera Announce New Saturday Night Programming

Many of you know about the live broadcast Classical KING FM, 98.1, airs of each of Seattle Opera's productions, and Speight Jenkins' previews of each opera. We're happy to announce that, thanks to KING's exciting new transition to a non-commercial format, Seattle Opera and KING can offer even more opera programming than before!

Beginning this Saturday (June 18) at 8 p.m., KING FM will broadcast an opera every Saturday night--live opera broadcasts, favorite recordings, and performances from other leading opera companies. Seattle Opera will curate the programs, and Jenkins and Director of Education Sue Elliott will share hosting duties.

“KING FM’s transition to listener-supported radio means more music, including more opera with our partners at Seattle Opera,” says Bryan Lowe, KING FM Program Director. “It’s a big win for everyone, especially opera fans of the Northwest.”

The Saturday night broadcasts kick off this weekend with one of the great opera recordings: Rigoletto, conducted by Tullio Serafin and starring Maria Callas, Tito Gobbi, and Giuseppe di Stefano. Other upcoming highlights include Jenkins introducing La Gioconda (July 2), an opera he has long wanted to produce; Sue Elliott presenting a Così fan tutte (July 16) recorded in concert in London and starring Renée Fleming; and Jenkins previewing (July 30) and then hosting Seattle Opera’s Porgy and Bess (August 6). Now, instead of five brief weekday evening previews leading up to the live Seattle Opera broadcast, Jenkins will host a three-hour program on a Saturday night preceding.

The Saturday night broadcasts will begin each week at 8 p.m., except for the evenings when KING broadcasts a live Seattle Opera performance. Those begin at 7:30 p.m., and for the 2011/2012 season include: Porgy and Bess (August 6), Carmen (October 22), Attila (January 21), Orphée et Eurydice (March 3), and Madama Butterfly (May 12).

To listen, tune into 98.1 FM Saturday nights--or stream the broadcast online at www.king.org. If you can't tune in at that time, you can still enjoy this new programming by visiting KING FM's Seattle Opera Channel, which will re-broadcast the Saturday night programs as part of the free, 24/7 stream.

For more info, including a schedule of upcoming Saturday night programming, visit king.org/opera.

Questions? Let us know in the comments!

Monday, June 13, 2011

Upcoming Wagner Summers Announced!

UPDATE: The production of Die Meistersinger von Nürnberg originally announced in this post on 6/13/11 will unfortunately not be taking place. A press release from 6/26/2012 has more details. 

This has been an exciting morning for us at Seattle Opera, as we've officially announced our summer 2013 production of Wagner’s four-opera epic, Der Ring des Nibelungen, as well as the composer’s Die Meistersinger von Nürnberg, which will open the 2014/15 season the following summer. (Our Ring webpages went live this morning, too, so give them a visit for even more info!)

These back-to-back Wagner summers celebrate several important milestones: the 2013 bicentenary of Wagner’s birth, the 50th Anniversary of Seattle Opera, and the conclusion of Speight Jenkins’ 30 years as general director of Seattle Opera.


Greer Grimsley sings the role of Wotan in Seattle Opera’s Ring.
Photo by Chris Bennion


Seattle Opera’s critically acclaimed production of the Ring, directed by Stephen Wadsworth and featuring sets by Thomas Lynch, costumes by Martin Pakledinaz, and lighting by Peter Kaczorowski, returns for its fourth incarnation, this time under the baton of Asher Fisch, Principal Guest Conductor of Seattle Opera. Fisch, who has conducted Parsifal, Lohengrin, Der Rosenkavalier, Der Fliegende Holländer, and Tristan und Isolde for Seattle Opera, “ranks among the finest Ring conductors of our time,” according to Opus Magazine.

Making their Seattle Opera debuts in this production are Alwyn Mellor as Brünnhilde (click on her name to read her bio and hear a clip of her singing) and Stefan Vinke as Siegfried (click on his name to see a video trailer featuring him as Siegfried in Berlin).

Mellor is currently singing Isolde at Grange Park Opera in Hampshire, through July 3. According to Mike Reynolds of musicalcriticism.com, her “tone was full and generous, her sound focused, her sense of attack and forward momentum almost faultless...But as she sang, so she performed - this was a wild, spirited Irish princess onstage, a character brimming with energy from her first notes to her last. I found her totally convincing, full-blooded, exciting and a born Wagnerian singer.” Hugh Canning concurs in the Sunday Times: “Mellor's Isolde sounds Italianate, with lovely portamenti, gleaming high Cs and trenchant chest notes that add vim to her Act 1 Narration and Curse.”

Mellor is a Brünnhilde of choice for Den Nye Opera, Oper Leipzig, Longborough Festival Opera, Paris Opera, and Opera North; Vinke has sung Siegfried in Cologne, Leipzig, Berlin, Salzburg, Venice, and Lisbon. Greer Grimsley returns to Seattle Opera for the third time as Wotan, a role for which he won Seattle Opera’s 2005 Artist of the Year award. Other returning artists include Stephanie Blythe as Fricka, Margaret Jane Wray as Sieglinde, Stuart Skelton as Siegmund, Dennis Petersen as Mime, and Richard Paul Fink as Alberich.

Seattle Opera has only produced Die Meistersinger von Nürnberg once before, in the summer of 1989. Wagner’s magnificent comedy, which celebrates community, artistic leadership, and a balance of tradition and innovation in the arts, is the perfect way to honor the life-work of Speight Jenkins, who will be stepping down from his position on September 1, 2014. Asher Fisch will conduct.

Performances of the Ring are scheduled as follows: Cycle #1, August 4, 5, 7, & 9; Cycle #2, August 12, 13, 15, & 17; and Cycle #3, August 20, 21, 23, and 25, 2013.
Subscription performances of Die Meistersinger von Nürnberg are scheduled for August 2, 7, 10, 13, 17, 20, and 23, 2014.

A fundraising campaign to support these two productions is currently underway. Donors to the campaign will receive priority ticketing options. For sponsorship information and individual gifts, please contact Rebecca Chawgo, Seattle Opera’s Associate Director of Development, at (206) 676-5519.

Thursday, June 9, 2011

Porgy and Bess: Speight's Corner

Porgy is here for the first time in over 15 years, and General Director Speight Jenkins reveals which cast members he wouldn’t do this opera without as well as explains the merits of Porgy as an opera versus a musical. Maestro John DeMain makes a special appearance to discuss a particular performance that made operatic history.




Learn more about Porgy and Bess on the Seattle Opera website.

Check out Seattle Opera on Kindle!

Earlier this spring, we announced that we were making our popular Spotlight Guides available as downloads for Amazon's Kindle e-reader, beginning with our free guide for The Magic Flute. (Amazon delivery fees apply.)

Now we've also made our blog available as a Kindle subscription, so you can read our artist interviews, see our behind-the-scenes photos, and keep up with Seattle Opera news wherever you are! Kindle Blogs are auto-delivered wirelessly to your Kindle and updated throughout the day, and Amazon offers a 14-day free trial on blog subscriptions. To subscribe or get more info, visit Amazon's Kindle store.

Stay tuned for the 2011/2012 season Spotlight Guides, which we'll be posting online soon as PDF and Kindle downloads.

Tuesday, June 7, 2011

Checking in with Chris Alexander

Chris Alexander is directing back-to-back productions at Seattle Opera this year: our recent Die Zauberflöte and, coming up next, Porgy and Bess. (It’s not unheard of for a director to stage two shows in a row for Seattle Opera; Alexander did so himself, in the 06/07 season, with L’italiana in Algeri followed by Don Giovanni, and the next season Stephen Wadsworth directed Der Fliegende Holländer in the summer and Iphigénie en Tauride in the fall.) I touched base with Alexander the other day when he came by our offices, and found out about his recent adventures, traveling and researching Porgy and Bess in the Deep South.

Chris, I hear you just got back from Alabama and South Carolina. Tell us about your trip.

Yes, I went to the wedding of Tomer Zvulun [stage director of last fall’s Lucia di Lammermoor] in Birmingham, Alabama, where his wife Susanna grew up. It was an impressive, touching wedding, very lovely. There were both a rabbi and a preacher—they made their own ceremony. And of course, lots of music.

Then I took advantage of being in the South, and drove all the way to Charleston, South Carolina, where Porgy and Bess is set. It’s a long trip, it took nearly 9 hours. But I was very curious to see where Porgy and Bess was written and where the story takes place. It was fascinating.

What were you hoping to find or discover while in Charleston?
I was hoping to find as much as possible of the Charleston of DuBose Heyward’s time. Heyward first wrote the novel, Porgy, in 1925, and later made it into a play (with his wife Dorothy) and the opera (with George and Ira Gershwin). Catfish Row, in the fictional versions, was based on a place called Cabbage Row, just down the street from where Heyward had his house. I was curious what Cabbage Row is all about…it’s basically a yard with three houses surrounding it. Of course today it’s completely different than what it was in the '20s. The name comes from the fact that in those days, most of the people who lived there sold cabbage in a nearby market. One of the real-life inhabitants was this disabled beggar, Sam; Heyward read a newspaper story about him being arrested, and that’s where Porgy and the idea of the goat-cart came from.


DuBose Heyward's house.


I found Charleston itself absolutely beautiful. It’s charming, it’s like an outdoor museum of the architecture of eighteenth- and nineteenth-century America. I want to go back there with my wife, because of the incredible architecture. You can walk through those buildings for hours. In terms of its beauty, it was way beyond my expectations. Everything is different, today, the Church St., the Cabbage Row; but you can get a sense of how narrow and dark it was in that row, with these three-story buildings all around it. The fictional version is a bit romanticized; the water, for instance, is farther away in real life than you expect.


Today, tourists enter the old "Cabbage Row" through this gate, marked with the name made famous by the opera.



Inside the row.


But the heat! It was in the 90s, and everyone said that that was a cool spell; usually by this time of year everything is starting to get dry. And the atmosphere of the market, the vendors…that’s where I immediately said, “This is the world I’m looking for!” I was walking through the market and heard a piano, and sure enough somebody was playing at a café; and then somebody else picked up a clarinet and they improvised a little duet. It was totally impromptu, and it reminded me of the original opening of the opera (in our version, which is the standard one performed today, we begin with “Summertime”). I did find that the interaction between white and black, in the population, there’s a different setup in the way people treat each other than what I’ve gotten used to here in the north.

Speaking of the atmosphere, and the interactions between ethnicities, what’s our game plan for dealing with the residual dialect that’s in the opera’s libretto?
We have an excellent dialect coach, Judith Shahn of the UW Drama School, whom I met earlier this spring. Heyward wrote an approximation of the Gullah dialect, and that got simplified for the opera libretto; but it’s important, and during the two days I was in Charleston I heard it. In the market, talking to people, discussing the city and things. The language makes a shift, I heard it even listening to the radio on my drive there. It’s wonderfully melodic. And of course it ended up in Gershwin’s music.

Photos by Chris Alexander

Friday, June 3, 2011

Seattle Opera Dancer Auditions

Calling all dancers!
Seattle Opera is holding dance auditions for our upcoming production of Georges Bizet's Carmen, directed by Bernard Uzan and choreographed by Peggy Hickey. The production opens October 15, 2011, and runs through October 29, 2011.

Seattle Opera is casting 8 dancers (4 women and 4 men) with the following qualifications:

Men: 5’10” or taller with strong classical training. Spanish/Flamenco training a plus. Partnering experience preferred.

Women: 5’08” or smaller with strong classical training. Spanish/Flamenco training a plus. Partnering experience preferred.

Positions are paid (AGMA contract), and daytime availability for rehearsals is required. The show begins rehearsing on September 19, 2011.

Auditions will be Monday, June 20, 2011, at 6 p.m. For more information and to sign up for auditions, please phone Paula Podemski, Seattle Opera's Production Supervisor, at (206) 676-5812.


Photo Caption: Dancers, including Raúl Salcedo and Sara de Luis, front, perform in Seattle Opera's February 2011 production of Don Quichotte.
Photo by Rozarii Lynch

Thursday, June 2, 2011

MAGIC FLUTE Camp at Seattle Public Theater

For the nine 4th-9th graders who participated in Seattle Opera’s Magic Flute Camp at the Seattle Public Theater in April, spring break was spent thoroughly exploring the fantastical land of Mozart’s final opera to premiere. Through acting, singing, and writing, the students put on a showcase of the opera in just five days. Here are some of the highlights:

On day one, a few of the participants knew the story of the opera, and as Dramatic Director Kelly Kitchens began the warm-up exercises, there were a few whispers of “Pa-pa-pa” and “that’s what Papageno sings!”

During the first morning, the performers created a series of tableaus documenting various emotions and characters including “Birdcatcher” and “Queen.” As the students formed a pose, Music Director Barbara Lynne Jamison asked each student to come up with a sound that embodied his or her emotional state in that pose. As she walked around the group, students started their sounds when she tapped them on the shoulder. Though the participants had never sung opera before, within minutes, we had our first chorus.


Makara plays Tamino while the chorus of spirits looks on.
Photo by Laura Marris


By day two, the performers had learned some of the major arias, but the next challenge was to find ways to connect the arias into a cohesive story that would be suitable for the showcase. With that in mind, we led a workshop in writing transitions for the Three Spirits. The resulting lines were fantastic—full of detail and mysterious wisdom. Here’s an example by Ingmar and Nate (both 11 years old):

“Love has triumphed through the trials of fire and water with the help of the magic flute. But everyone’s love must be found for the magical story we tell to astound.”

As the week progressed, Kelly began to stage larger chunks of the now-completed script. For the aria “Dies Bildnis,” the students formed a human picture frame around Pamina (played by Linda, age 10). For Papageno’s aria "Der Vogelfänger bin ich ja," Sequin (age 12) lead the performers in darting around the stage and sweeping birds into a net.

Kelly and Barbara also focused on making the music a character in itself. To that end, the students listened to the march of the priests and helped imagine the choreography in response to the melody and mood of the piece.


Linda, Adrian, Melvina, and Sequin strike a pose.
Photo by Laura Marris


The final performance on Friday afternoon was fantastic. The joy the participants felt at succeeding in a genre they had never tried before was palpable. From start to finish, the camp transformed students who were shy about singing and acting into talented performers who were able to seamlessly blend a variety of skills. Congratulations to everyone who participated!

If you missed this camp, check out this recent blog post for information about Seattle Opera’s Pirates of Penzance Camp at the Seattle Public Theater this summer and about Song Pirates, Ahoy!, a pirate-themed 826 Seattle workshop in July.

--Laura Marris
Education Intern