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Breaking Bread with Balanchine—Meryl Rosofsky

Breaking Bread with Balanchine—Meryl Rosofsky


Meryl Rosofsky (curator)


The Guggenheim
New York, NY


Sunday, April 8, 2018 - 7:30pm daily through April 9, 2018



Meryl Rosofsky (curator)

Breaking Bread with Balanchine—Meryl Rosofsky
April 8–9, 2018
Solomon R. Guggenheim Museum

George Balanchine, the legendary choreographer, was also a great cook. Food scholar Meryl Rosofsky presents a brief “culinary biography” of Balanchine, exploring how his relationship to food illuminates the cultural, geographic, and political forces that shaped him as an artist. Joining her are special guests who danced or dined with Balanchine, including famed former New York City Ballet (NYCB) principal dancer Edward Villella; Dr. Jeanne Fuchs, who tested Balanchine’s recipes for The Ballet Cook Book by Tanaquil Le Clercq; and NYCB’s longtime doctor William Hamilton, who attended Balanchine’s famous Russian Orthodox Easter celebrations. Jared Angle, Adrian Danchig-Waring, and other dancers from NYCB perform excerpts from select ballets by Balanchine.

$45, $40 members and Friends of Works & Process.

House seats may be available for $1,000+ Friends of Works & Process. On a limited basis, house seats may be released to the public before performances at ticket prices of $90/$80 members.

Before both programs and after the April 9 program, The Wright restaurant at the Guggenheim will offer dishes from Balanchine’s repertoire, including his paskha and kulich, which he made each year for his Russian Orthodox Easter feasts. Beginning in March, please call 212 427 5690 or visit OpenTable to make a dinner reservation.


Photo credit: Meryl Rosofsky at Works & Process. Courtesy of Works & Process at the Guggenheim/Titus Ogilvie-Laing, November 2017.

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