What can I say about this past weekend? Two world premiers of new Canadian works, in one weekend. The first was a new opera by Peter-Anthony Togni and Sharon Singer. I am always wary of new operas, and I probably shouldn’t be. Isis and Osiris was really excellent. Staged with minimalist set and costumes, and a nine piece orchestra, this was still a large production for Opera in Concert. The singers were all on their game, especially Michael Nyby, as the dastardly Seth. When you consider that Michael Barrett (Osiris) stepped into the role only 2 weeks beforehand, it’s amazing how polished he was.
The second world premier was a choral symphony composed by our own Steph. Babel was a lavish piece of music, performed by the students and Wilfrid Laurier University (Steph’s and my alma mater). To hear a large work live, with a 75 piece orchestra, soloists and 150 voice chorus, was amazing. I am listening to the live recording while I am writing this, and the tower just fell. Listen in here. The ebb and flow of this piece, just carries you along with the story. I loved the way that marginalia from the poem (written by Steph’s sister Cori) was woven into the piece. There were moments of goosebumps and tears. I am proud to have such a talented friend.
After all of the rushing around, rehearsing, performing, and in my case listening, involved with the shows, Monday night was a bit of a de-programming night. Our friend Luke was over, so he joined our trio. We needed dishes that did not have a ton of prep. Then again, we wanted something that would feel a bit celebratory. You know what I always say…. When in doubt bring out the lobsters… Our first course was a Lobster Salad with green beans, corn and bell peppers.
This is quite a decadent appetizer, but also not too labour intensive to prepare. The flavours and freshness of this dish are what wins out in the end. Lobster meat has an almost creamy texture, so the fresh veggies add the crunch and the dressing gives a bit of zing to the dish.
Our main dish was inspired by two things… First we have been trying to eat a bit healthier. Second the first Halibut of the season just came in, and I just love halibut. And let’s not forget that strange container that we had in the freezer, waiting for the right moment. Thus we served Broiled halibut, with mediterranean spice rub and squid ink risotto.
We served with a 2013 Cave Spring – Estate bottled chardonnay musque. The fish was so flaky, with a lovely crust. The risotto was very interesting… It turns out that the squid ink is more that just a colouring, it adds a flavor that reminded us of the ocean. I think it may have added an extra creaminess to the dish as well. And the colour gave a great contrast with the fish.
The dessert almost didn’t happen, with everything going on, but we went with a tried and true aromatic spiced crème brulee.
This is light dessert, steeped with cinnamon, cardamom and cloves. Perfect with herbal tea.
After the build up to a show, there is always a let down. With two world premiers, it was doubly so, so having tonight to visit and deprogram, was a welcome break. Now off to rehearsal, for our big Pax Christi show. No rest for the talented. LOL
That was a very hectic weekend. Impressive to prepare such a nice meal after that.
I like the wine pairing. Also like your use of squid ink. I had rice with it while in Portugal a few years ago.
Thanks for postings the link to the choral symphony. Really enjoyed listening to it.
My warning about squid ink is…. It gets everywhere and is almost impossible to clean up.