Welcome!
I am a percussionist, music-lover, chamber musician, teacher, curator, writer, and life-long learner.
I’ve moved most frequent updates to my two newsletters:
Older news below:
NEWS
New Morse Kerekes
In a few weeks New Morse Code is presenting a concert with our dear friend Paul Kerekes, featuring his music and pieces by his colleagues and influences, including fellow Yale School of Music alumni Hannah Lash, Marc Mellits and David Lang. In addition to being a great composer, Paul is a terrific pianist, and will be joining us for the concert.
The program will center around two trios, Kerekes' Three Rooms, written in 2012 for us, and Marc Mellits' exuberant and quirky Tight Sweater. The concert will also feature two of Paul’s other works: Vantages for solo piano and Reach for cello and piano, as well as duos by Hannah Lash and David Lang.
We're playing November 23rd in New Haven at Trinity Lutheran, and the 24th in New York at Spectrum. For more information, check out press releases for the New Haven and New York performances.
November 23, 2013 New Morse Code & Paul Kerekes 7pm, Trinity Lutheran (292 Orange St.), New Haven, CT $15 suggested donation
November 24, 2013 New Morse Code & Paul Kerekes 3pm, Spectrum (121 Ludlow), New York, NY $15/$10
Thanks Henry Chan for the sweet poster!
Avaloch
Hannah and I are currently in residence at Avaloch Farm Music Institute, a place for us to work intensely on some new repertoire and circle the wagons on some New Morse Code classics. We've brought composer pal Sam Adams with us, and are working together on a new piece, as well as reading some trios, going apple picking, and canoeing in the nearby lake. More news (and photos of orchards, beautiful antiques, delicious food, etc) is forthcoming.
3rd Construction
Thanks Cristóbal, for posting this low-res but high energy Third Construction from a few years back. What fun!
Macaron
The NY Times has a new piece on the waxing and waning of the timeless macaron. The macaron has been my culinary inspiration for as long as I've cared about food. To this date, I've only mastered chocolate. What was the name of that place in Lyon, Gina?