Diversions 5.29.14

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Fill up on food reviews with the LittmanQuinns PAGE 4

THURSDAY, MAY 29, 2014

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ARTS&ENTERTAINMENT | WOLFE PACK

FOOD

Savor Sarasota kickoff PAGE 7

by Mallory Gnaegy | A&E Editor

Mallory Gnaegy

“I would say that within the smaller jurisdiction of the profession of music that there won’t be anybody of quality that hasn’t heard of Sarasota Music Festival in its 50 years,” Paul Wolfe says.

GOLDEN ANNIVERSARY As the Sarasota Music Festival turns 50, its founder, Paul Wolfe, is proud to see his students become masters.

ARTS&ENTERTAINMENT COVER STORY CONTINUED ON PAGE 2

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// ARTS&ENTERTAINMENT: WOLFE PACK

by Mallory Gnaegy | A&E Editor (continued from page 1)

GOLDEN ANNIVERSARY As the Sarasota Music Festival turns 50, its founder, Paul Wolfe, is proud to see his students become masters.

B

Mallory Gnaegy

ack in the ’70s, Paul Wolfe drove a station wagon. It could fit a handful of students and a double bass in the back hatch. Back then, Sarasota Music Festival had more than 100 students who stayed in different hotels along Tamiami Trail. For three weeks every June, he’d pick each of them up in the morning and take them to their classes.

“I made a lot of trips,” he says with a chuckle.

In 1965, Sarasota Music Festival’s first year, there weren’t any students; it consisted of seasoned musicians performing in the summer. Now, the festival is completely student-oriented.

Sarasota Music Festival is known as a teaching festival. The most prestigious pre-professional music students in the country audition to participate. They then come to Sarasota for three weeks to study under and perform alongside well-established and wellknown faculty. Each week, they perform community concerts.

This year, the festival celebrates its 50th anniversary June 2 through June 21.

Wolfe, 88, who founded the festival and directed it until 2006, has been involved with the Sarasota

Top: Paul Wolfe circa 1965, the year he founded Sarasota Music Festival; Paul Wolfe with Sarasota Music Festival faculty in 1970: violist Walter Trampler, Julius Baker (then flautist of New York Philharmonic) and Leonid Hambro (then pianist for New York Philharmonic).

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// ARTS&ENTERTAINMENT Wolfe’s Whereabouts

For the 35 years Paul Wolfe directed the Sarasota Orchestra, he took a vacation from playing bridge. But, since retirement in 1996, the 88-year-old is back to playing once a week. He also conducts an orchestra of mandolins, and still plays string quartets (he plays violin, harpsichord, viola and piano). Since retirement, he hasn’t missed one of the orchestra’s Masterworks concerts. He even lives across from Holley Hall on the other side of U.S. 41.

Courtesy photos

Music Festival longer than many couples have been married. And, like a couple that has been together for 50 years, he has plenty of memories.

Prior to 1965, summers in Sarasota were devoid of classical music — or any arts programming, for that matter. Wolfe, then director of the Florida West Coast Symphony (later known as the Sarasota Orchestra), had an idea.

The orchestra hosted several successful chamber concerts at The Ringling’s Historic Asolo Theater throughout the season — so many that he even had soundboards constructed specifically for these concerts. So, he thought why not extend the concerts into the summer?

But The Ringling wasn’t interested in having summer concerts.

Wolfe then took the idea to New College of Florida. New College was happy to host, but couldn’t help fund the concerts. That’s when Lota Mundy, a violinist in his orchestra and patron of the arts, said she’d pay for the festival.

The first year, there was one week of five concerts by a group of people high up in the chambermusic world. They were renowned musicians, such as oboist Robert Bloom, who played in the NBC Orchestra under Arturo Toscanini and the Philadelphia Orchestra under Leopold Stokowski; vio-

list Walter Trampler of the Straub Quartet and The Chamber Music Society of Lincoln Center; and cellist Bernard Greenhouse of Beaux Arts Trio.

By the second year, students began requesting master classes with the prestigious faculty. By the third year, the organizers extended the festival to three weeks, included 40 students who played community concerts and hosted faculty concerts.

In those days, Wolfe did everything — beyond touting students, he swept the floors and set up music stands. His better half, Doris, hosted the parties the organization held after every Saturday evening concert.

“I had to do all the work you usually pay for when we had a festival in the beginning years,” Wolfe says, “I couldn’t have done it without my wife, Doris Wolfe.”

Wolfe continued directing the festival even after his retirement from directing the orchestra in 1996. He directed the festival for 10 more years and eventually handed the baton to pianist Robert Levin.

Levin had been directly involved with the festival for 29 years as a faculty member. Wolfe as director emeritus works closely with Levin in the planning process.

But it hasn’t all been grueling hard work; Wolfe has silly memories, too. Once, in the late ’60s,

Violinist and Sarasota Music Festival almuna Elena Urioste is the soloist June 14, in “Majestic” at Sarasota Opera House.

IF YOU GO Sichen Ma participated in the Sarasota Music Festival in 2013.

Sarasota Music Festival

when the festival was still held at New College, they had a concert in the dining room. In the middle of the concert, a mouse started running up and down the stage.

“We had quite a time getting the mouse off stage!” Wolfe says with a laugh.

Another great memory happened more recently. In 2012, when Tropical Storm Debby hit Sarasota — she took out Sarasota Opera House’s power, too. But the soloists and musicians continued playing as if the lights were on. It was an incredible experience for the audience, because it’s unusual for orchestral musicians to play from memory.

“That was something absolutely phenomenal,” Wolfe says.

Another quality of the Sarasota Music Festival that never ceases to amaze Wolfe is the students’ caliber of talent. They get better each year.

“You don’t think it’s possible, but it happens,” he says.

Many of the students play on

When: Runs from June 2 through June 21. Artist Showcases June 5, 12 and 19 ($20 to $25); Friday Festivals June 6, 13 and 20 ($25 to $40); Saturday Symphonies June 7, 14 and 21 ($29 to $55); Student Recitals June 8, 15 and 20 ($5).

the same level as much of the faculty. The difference is that the faculty has experience playing in an ensemble, or what Wolfe calls “a perfect democracy” — an important lesson for students in music, and in life.

“In the space of one measure you can be a soloist, an accompanist or harmony player, and I think this discipline is reflected in other subjects,” he says. “I think the one who’s most successful knows which roles to play.”

Wolfe receives great satisfaction by seeing how the students who have studied with the Sarasota Music Festival go on and achieve important positions as professional musicians. Some who started as students have even returned as faculty.

Robert Vernon started as a student at the festival. He attended Juilliard and came to play in the festival for a few days to supplement the string section (he was that good).

Wolfe is like a proud father, who

Where: Artist Showcases and Student Recitals take place at Holley Hall, 709 N. Tamiami Trail. Friday Festivals and Saturday Symphonies will be held at Sarasota Opera House, 61 N. Pineapple Ave. Info: Call 953-3434 or visit sarasotaorchestra.org. is content watching his progeny flourish. And, like many fathers, he harbors a wish for his child — to give him a grandchild.

“We haven’t had any children of the students (who became faculty) yet, but hopefully that will happen soon,” Wolfe says.

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THURSDAY, MAY 29, 2014

// FOOD&COOKING: FIVE STARS

by Mallory Gnaegy | A&E Editor

Food reviewers love to share their meals Jack and Beth Littman-Quinn started reviewing food because they wanted to have a hobby together. Seven years later, they still enjoy sharing the experience.

J

“We call it like we see it,” Jack Littman-Quinn says of his and his wife’s food reviews.

Photos by Mallory Gnaegy

ack and Beth LittmanQuinn usually don’t review new restaurants. A week and a half after Villa Toscana Ristorante Italiano opened, they made an exception.

The new Burns Court restaurant hasn’t advertised its opening. It doesn’t yet have a website or a phone number. However, it’s not a new building for restaurants. If you’ve spent time in Sarasota, you’d recognize it as the restaurant with the tented open-air patio, a restaurant that has passed hands (usually Italian) five or six times in the past five years.

When the Littman-Quinns first moved down the block from the building seven years ago, it housed the restaurant Uva Rara — a place they gave two thumbs-up.

The Sarasota-based food reviewers have been doing this for nearly a decade for their website, SRQreviews.com. The LittmanQuinns don’t do it for revenue — it’s solely a service they provide the community and a hobby they enjoy doing together.

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// FOOD&COOKING They don’t tell restaurants who they are or what they are doing, and they never accept freebies. They’re strict about ethics because they want to be a reputable source for reviews.

On this night, their initial visit to Villa Toscana, they order a bottle of wine and look over the menu to negotiate the two starters they’ll select.

They skip the bruschetta because they aren’t extremely hungry and instead go straight to a salad and starter. Beth picks a cold chickpea, lentil, beet and arugula salad; and Jack goes for the vegetable-medley starter.

As they wait for the food to come out, they discuss their process. The Littman-Quinns use a scale of 1 to 10 to rate restaurants on food, presentation, décor, service and value. As a rule they have to eat at establishments two or three times before they review it. That way, it leaves room for an off-night experience, and they cover a wide range of the menu.

“You never know what’s going to happen just one time,” Beth says.

To keep up with it all, and also partly for pure enjoyment, the couple dines out five to seven times a week — sometimes twice a day. They like to cook on Sundays.

Neither Jack nor Beth has a background in food. The couple met in graduate school at Boston College. A mutual friend introduced them the night of Beth’s 23rd birthday party in 1976 — they were both vegetarians then. They are carnivores now.

Professionally, Jack worked as

a serial entrepreneur, starting five companies, and Beth was a mom. After their two sons and daughter entered the professional workforce, the couple moved to Sarasota and looked for something to do together.

The foodies love to dine out, but realized there wasn’t useful information online when they started to research. With their frequent dining habits, the Littman-Quinns thought they could do a review website. Plus, it was a great way to connect to their new community and meet people.

The conversation pauses as the server comes to take their dinner order. If there’s a shrimp dish on the menu, that’s what Beth usually orders. But this time, she orders red snapper.

Jack goes for whatever sounds good at the time — in this case, it’s linguine in white wine sauce.

As the server trails off to the kitchen, Beth apologizes profusely and pulls out her cell phone. She explains that normally she wouldn’t be rude, but her Bruins are playing for the Stanley Cup. The LittmanQuinns love the Bruins.

As the starters arrive, the couple begins the ritual they’ve developed over the past seven years reviewing Sarasota’s food scene. Beth grabs her phone and two portable LED lights to light the food for photos — she has one in each hand. Jack grabs the camera.

After they take a photo to accompany their review, they each use their phones to post photos to social media (they use Twitter, Facebook and FourSquare). It’s a quick process that only takes a

Beth Littman-Qui nn and Jack Littman is a dancer, -Quinn is a golfer. They try to stay ac and walking, so th tive by biking eir seven meals a week don’t catc h up to them.

couple of minutes. During the meal, Beth takes all the notes about their meal on her phone.

Once they finish snapping photos, they stow the equipment until the next course. They’ve gotten this process down to a science, which helps because they love bringing friends with them to enjoy the experience.

They recently had a great night at Matto Matto Italian Café and Wine Bar. It was stormy, and a chilly 55 degrees. A couple of their friends came in to visit from New York for the weekend, so they decided to head to somewhere close. Usually they like the patio of the café, but the

weather prohibited it.

It turns out the weather also scared Sarasotans from going out that evening because their party was the only one there.

The servers were glad to have patrons with which to interact. They had a long meal and ordered lots of wine and food.

Their party shared a great memory. That’s what it’s all about for the Littman-Quinns — a sense of community and togetherness.

When put on the spot, they talk about their favorite places (you can read all of their suggestions at SRQreviews.com). They

rattle off places such as Made, Roast, Selva and State Street.

But then they go on, mentioning another handful of places they love: Maison Blanche, MoZaic, Beach Bistro, Louies Modern, The Table. They love Ophelia’s on the Bay because it reminds them of Cape Cod. The server brings out their entrees. And, just like before, out come the LED lights, cameras and cell phones. Then, back in their bags they go. They pause and look at each other.

“You ready?” Jack says. Beth nods, and they dive in.

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// HOME&GARDEN: WHAT’S BLOOMIN’

by Heather Merriman | Black Tie Assistant Editor

KEEP YOUR GARDEN IN SEASON As summer approaches, the desire to be outside enjoying the clear skies and warm weather is hard to resist, and it also provides the ideal time to spruce up your yard and garden. We talked to gardening experts at Mariposa Nursery and Your Farm and Garden Supply to find out which plants and flowers are the best for adding some warmth and brightness to your yard during the summer months.

What to Plant

The first rule in planting: you have to have the right plant for the right shade. When choosing plants and flowers to add to your yard or garden, it’s not just about picking those with blooms that reflect summertime — it’s about finding the plants that are colorful, thrive with constant sun exposure and can take the heat.

Photos by Heather Merriman

 Sometimes referred to as “beeblossoms,” gaura is a colorful flowering plant that thrives even in the warmest, sunniest of summers and also attracts butterflies.

 Seen here in purple, salvia blooms from early to late summer and is both heat and drought tolerant. Daisies require full sun exposure, and are a cheerful selection for adding a summer look to your yard.  There are a variety of ways to add plants and flowers to your yard during the summer.

Hanging planters, wall planters and pots (in all shapes and sizes) are unique in the fact that they can be placed anywhere and also contain a well-designed mix of flowers, providing a nice mix of color, texture and shape.

Properly Planted

When doing your own planting, fertilizer is key — but the care continues after planting. Proper feeding, typically every three months, and consistent watering (varying by plants) is required to keep your garden thriving. Although the basics should help with maintaining your blooms, certain species have some varying requirements, such as bougainvillea and dipladenia, where draining is key to their survival. You can find out more about caring for your specific plants at local garden centers such as Mariposa Nursery and Your Farm and Garden Supply.  From top: Angelonia can take the heat, blooms all summer long and comes in a variety of bright colors. Gaillardia, or “blanket flowers;” The brightly colored dipladenia thrive in the summer, requiring bright sunlight for growth. Hibiscuses are native to warm temperatures and tropical regions. The annual succulent, purslane, blooms vibrantly colored flowers during the summer.

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7 THE FINA PER FOR L TWO MA OF O UR S NCES EAS ON!

// FOOD&COOKING: MOUTH WATERING OF SARASOTA SARASOTA

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by Heather Merriman Black Tie Assistant Editor To kick off Visit Sarasota County’s 9th annual Savor Sarasota Restaurant Week, guests attended the event’s kickoff party for a culinary tasting Thursday, May 22, at The Francis. Proceeds from the event benefited Junior League of Sarasota’s community wide “Nutrition Initiative.”

Those in attendance sampled flavors from Louies Modern, Libby’s Café and Bar, Duval’s, MoZaic, Café Gabbiano, Inkanto, Mattison’s, H20 Bistro, Made and Chart House, all of which are participants in Restaurant Week.

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