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DECEMBER 7-13,2017



A new production about eighteenth-century musical prodigy Marianna Martines brings to light the challenges facing female composers in contemporary opera

WHAT: “Marianna Martines: A Legacy of Her Own” WHEN: Friday, December 8 8 p.m. $15-$20 WHERE: The Sheen Center, 18 Bleecker St. For more information, call 212-925-2812, or visit


Marianna Martines, a late eighteenth-century Viennese composer, was producing operatic compositions by the time she was a teenager. As a young woman, she was admitted into the Accademia Filarmonica of Bologna, an elite society of composers and musical connoisseurs. Plenty of Martines’s friends and supporters became household names (Mozart and Haydn, for instance), but not so for Martines herself. Why didn’t history treat this musical prodigy with the same reverence as her talented peers? Because, of course: She was a she. “Marianna Martines: A Legacy of Her Own,” is poised to change that. This theatrical concert brings her story to life, driven by a narrative between Marianna’s mentor Metastasio and her portrait artist Anton von Maron. The show spotlights Martines’ chamber music, along with works by Mozart, Haydn, and Hasse. Opera singer Sarah Moulton Faux, who performs in the show and was a driving force behind it, discusses the rise of contemporary female composers, and how music is everywhere in the city, if you just know where to look.


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Sarah Moulton Faux as Violetta in Regina Opera Company’s “La Traviata.” Photo: Svetlana Didorenko posers that we know about — were in musical families. That was the only way that a woman’s talent would be appreciated, or fostered. So Marianna benefited from the patronage and mentoring of a famous librettist, Metastasio. He wrote sort of all the librettos for the composers of the time, including “La Clemenza di Tito” and [other] operas by Mozart. He recognized her ability very young, and made sure she had the very best teachers ... Metastasio championed her career, otherwise it never would’ve happened.

Today, centuries later, how much do you think has really changed? When I go into an audition, it’s mostly men at the table. There have been challenges for women composers to get commissions. All of that has just begun to change in the past five years.

What drew you to the work and life of Marianna Martines?

How, exactly? Is it part of a larger reckoning we’re having as a culture about gender equality?

She was a very good composer. Not just a good female composer, but she had excellent training, and she certainly had access to a level of teacher [that most didn’t, neither women or men. Her compositions are of a caliber that they stand up next to the men that we uphold in the canon.

Opera companies are realizing that new works attract new audiences. A lot of the new opera being written is about contemporary issues, or issues of social justice, so this can resonate and bring in a younger crowd, or some people who haven’t gone to the opera before.

How did she, at least to some extent, break away from the pack?

Is there one new opera that stands out?

Women composers in history — really the only women com-

I’m on the board of American Opera Projects, and an



Presented by

While we wait to see what Hugh is serving up at this year’s Art of Food, he’s provided a couple of recipes to hold us over until the February event. Hugh Mangum, the culinary mastermind behind Mighty Quinn’s Barbeque, is bringing his expertise back to Our Town’s Art of Food Saturday, February 4th. The unique event challenges over 25 of the best East Side chefs to create a dish based on a piece of fine artwork curated by Sotheby’s. Last year, Mangum did his research. He was paired with Hans Hoffman’s “Untitled Seascape,” and pulled inspiration not just from the shapes in the painting, but also the artist’s childhood home of Germany and adopted home of New York City, which he immigrated to in 1932. The result? A perfectly executed pastrami with spatzle and kraut.

opera they commissioned and premiered at BAM Fisher two years ago was called “As One” by the composer Laura Kaminsky, with [co-librettists] Mark Campbell and Kimberly Reed. That opera followed the semiautobiographical story of Kimberly Reed, who is transgender, and the protagonist was shared by a male and female singer. They were both on stage the whole time for the dual aspects [of the protagonist]. When you start, the baritone is more at the fore, revisiting her childhood, and then of course as she makes her transition, the mezzo comes more to the fore.

Hugh’s Post-Cycling Shake

As a musician and performer living in Manhattan, how do you experience the city musically?


I live in Midtown East, though most of what I do is on the West Side, as far as rehearsal studios. I love the E train, I just get on and get right over to the West Side. I go out to Brooklyn a fair amount, I like what BAM is doing, I like Regina Opera Company, it has the feel of a regional opera house because it’s so far out of the city. I just did a production of “La Traviata” with them. I sort of love it because it is a throwback. They’re only doing a classical repertoire in a traditional style. Sometimes you just want see “La Boheme” in a classic, traditional production!

What are you listening to on repeat these days? Truthfully, I had been listening to multiple versions of “La Traviata,” my favorite being the live recording of Maria Callas as Violetta from the 1955 La Scala production. It moves me to tears every time!

Hugh Mangum of Mighty Quinn’s Barbeque

“Throw all these ingredients in a VitaMix and call it a day,” says Mangum. Of course, any blender would work.

ALL ORGANIC INGREDIENTS: 1 1/2 c. almond milk 1 small banana 6oz baby spinach 2 tbsp hemp seeds 1 tbsp fresh grated ginger 1 tbsp chia seeds 1 tsp maca powder 1 tsp spirulina

Mighty Quinn’s Texas Red Chili In a large Dutch oven or stockpot… 5 lbs beef stew meat 3 lbs ground pork

THEN ADD ONIONS TO SWEAT: 3-4 onions, chopped

BUZZ THE FOLLOWING IN A FOOD PROCESSOR AND ADD TO ABOVE: 1 tbsp ground cumin 15 cloves garlic 1 tbsp ground cayenne 10 jalapeños, halved 2 lbs plum tomatoes, diced

HYDRATE IN WATER, SEED AND PURÉE IN A FOOD PROCESSOR. THEN ADD TO POT WITH ABOVE: 15 dried anchos chiles 2-3 dried New Mexico chiles

ADD TO POT: 2 beers of your choice 2-3 oz chocolate of your choice. Bitter sweet recommended. After simmering for 3-4 hours and once meat is tender, make a slurry with the below and add to pot while stirring. Simmer an additional 20-30 minutes and serve. 2 qt water 1 c corn flour Mighty Quinns serves this with Beer “chicharone,” but that recipe is top secret.

Chelsea News - December 7, 2017  
Chelsea News - December 7, 2017