Blog
Beethoven Reigns Supreme at Segerstrom Center
04.06.17
Beethoven's beautiful works will the theme of the show, when pianist Wu Han, violinist Philip Setzer and cellist David Finckel return to Segerstrom Center for the Arts on Saturday, April 8 in Samueli Theater for a special two-concert series performing the maestro’s complete six piano trios. The program follows Beethoven’s life and career chronologically, allowing listeners to explore the composer’s emotional and musical evolution.
The first concert takes place at 4 p.m., and will include: Trio in E-flat Major, Opus 1 No. 1; Trio in G Major, Opus 1 No. 2 and Trio in C minor, Opus 1 No. 3. The second concert takes place at 8 p.m., and will include: Trio in D Major, Opus 70, No. 1 “Ghost;” Trio in E-flat Major, Opus 70, No. 2; Trio in B-flat Major, Opus 97 “Archduke.”
Single tickets for each concert start at $29 and are available now online at SCFTA.org, at the Box Office at 600 Town Center Drive in Costa Mesa or by calling 714.556.2787. There is a 25% discount for tickets at the $79 level when purchasing tickets to both concerts. Ticket holders are invited to attend the Preview Talk led by Dr. Byron Adams held at 3:30 p.m. for the 4 p.m. performance and 7:30 p.m. for the 8 p.m. performance.
Blog
The BEAST FEAST| Pig at Cucina Enoteca Newport Beach
04.05.17
When it comes whole animal butchery, Executive Chef Joe Magnanelli of CUCINA enoteca Newport Beach is going all out with a new menu of carnivorous cuisine for his upcoming PIG-themed BEAST FEAST dinner on Thursday, April 6 at 6:30 p.m.
The second sit-down in the Beast Feast dinner series caters to adventurous foodies and locavores while avoiding food waste and taking into account spring seasonality using smartly-sourced fruits and veggies. The CRUSTACEAN (June 29) and GOAT (October 12) dinners will follow this same credo to round out the year.
BEAST FEAST DINNER SERIES | PIG on April 6 at 6:30 p.m.
Head Cheese with 8 min egg + pickle + smoked tomato brodo + crisp taro.
Roasted Suckling Pig with date agridulce
Brick Broccoli with warm coppa vinaigrette
Traviso + Spicy Pig Ear Salad with wax bean + pecorino + green goddess
Fregola Salad with saucisson sec + fava bean + torpedo onion + chive blossom + citrus
Roasted Baby Carrot with tahini yogurt + mint + sesame + garlic
Dessert will be a Sticky Toffee Pudding with bacon bourbon ice cream.
[Menu subject to change based on Chef’s Whim]
The meals are priced at $70 per person + service fee + tax. Tickets can be purchased here, please call 949.706.1416 for additional details.
Cucina Enoteca is at Fashion Island in Newport Beach.
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from the blog
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