Recital and Program Planning... Bon Appetit

What makes an interesting and memorable meal? Is it flavor, texture, contrasting temperatures, the blend of savory and sweet? Well actually it's all these ingredients or at least as many as possible. Good meals include great moments but most of all there is continuity, an unfolding of dishes that, should, make diners anticipate what's to come without feeling bogged down by what's already been digested.

Programming a season of music, a recital, or even the service music for church requires the same attention and consideration and there are important musical ingredients to consider. Dana Brown, professor of opera and vocal coaching at Chicago College of Performing Arts, Roosevelt University offered the idea that good programs are like planning meals, some center on a main dish; some are light all around; and some include the exotic and the unexpected. But, the best programs are those that are balanced keeping the volatile palate of the audience in mind. Too much starch, too little pepper, zest in the wrong sauce, and a sudden flambé interfering with a necessary frappé and poof... you're audience maybe reaching for the Zantac instead of that dessert fork.

Of course for seasoned pros like Dana the bread is timed, the table set, and all the chopping was finished yesterday. But until the kitchen is completely one's own what guides lead the musical intermediate? Books are a great resource, naturally, and one popular source is Sonntag and Emmon's The Art of the Song Recital. But this is simply one source and by no means the bureau of standard. There are volumes of reference sources out there with great advice but where exactly should the performer begin? As one solution, do what any cook would do to help make is own kitchen and menu unique...taste things! Discover what works and what you enjoy. The best programs start from a premise as simple as this. Sample music from all types of sources, who knows from where your next inspiration will come. As a guide, think about Dana's analogy of planning a meal. What do you want to say with the musical menu and how are you combining its flavors? What tastes and moments do you want the audience to savor the most? How many courses? What's the occasion? These are just some starting questions to consider. But remember, every good chef wants his menu to be recognized for its creative merit. Programming music, actually, is no different. Bon appetit.


Renée Fleming adds Chocolate to the resume....

"In celebration of Renée Fleming, Chef Daniel Boulud and his Pastry Chef Thomas Haas of the famed New York restaurant DANIEL created “La Diva Renée” for their favorite soprano. This sumptuous signature dessert is a multi-layered confection as delicious and complex as any Strauss heroine. “La Diva Renée” begins with a crisp... read more.