The San Antonio Symphony’s Symphony of Flavors, “a three-program offering beginning this weekend, combines an assortment of classical music with food,” writes Deborah Martin in Tuesday’s (3/26) San Antonio Express-News (TX). “Each week will focus on a different region, starting with Italy, then moving on to France and wrapping up with Spain and Latin America…. There will be onstage cooking demos while the musicians play and post-concert food trucks on Saturday nights…. Music-wise, [Music Director Sebastian] Lang-Lessing selected accessible fare, hoping to make the festival an entry point for those who haven’t given classical music a try…. ‘There’s a lot of diversity in it, and I think also it would be great for a younger audience,’ [said Lang-Lessing]…. Five chefs … will be cooking onstage while the symphony plays. [Chef Tim] McDiarmid … plans to prepare a crustini with white bean puree, sautéed escarole and local honey with figs. Like the other chefs, she will get to participate in a rehearsal with the musicians. ‘That will help me figure out the timing,’ she said.”
Posted March 29, 2019
