In 1967, ballerina Tanaquil Le Clercq published The Ballet CookBook, her masterful compendium of ballet history, food stories, and recipes from over 90 leading dancers and choreographers of the day, including George Balanchine, Jacques d'Amboise, Melissa Hayden, and Allegra Kent. To mark the book's 50th anniversary, food scholar Meryl Rosofsky is curating a multifaceted program honoring Le Clercq's artistic, literary, and culinary legacy.
The program will include conversation with dance legends Jacques d'Amboise and Allegra Kent, who were at the book signing 50 years ago, and New York City Ballet principal dancers Jared Angle and Adrian Danchig-Waring, both talented cooks. The program will open with a presentation by Rosofsky, sharing her findings from her fall 2016 fellowship at the Center for Ballet and the Arts at NYU where she delved into the cultural history of Le Clercq's TheBallet Cook Book. Interspersed throughout will bebrief live performance excerpts with roles originated by Ballet Cook Book contributors, from such works as Balanchine's The Four Temperaments, Bugaku, Stars and Stripes, and Western Symphony.
In conjunction with this program, The Wright restaurant at the Guggenheim will serve select dishes from The Ballet Cook Book, including Tanaquil Le Clercq's Chicken Vermouth, George Balanchine's Slow Beet Borschok, Melissa Hayden's Potato Latkas, and Allegra Kent's Walnut Apple Cake. For dinner reservations, call 212 427 5690 or visit opentable.com.
TICKETS & VENUE
$40, $35 Guggenheim Members and Friends of Works & Process
Box Office (212) 423-3575 or worksandprocess.org
Peter B. Lewis Theater
Solomon R. Guggenheim Museum
1071 Fifth Avenue, New York
Lead funding for Works & Process is provided by The Florence Gould Foundation, The Christian Humann Foundation, Mertz-Gilmore Foundation, Stavros Niarchos Foundation, Rockefeller Brothers Fund, Caroline M. Sharp and Evelyn Sharp Foundation with public funds from the New York City Department of Cultural Affairs in partnership with the City Council.
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