Last I checked, the Boston Symphony was the only
orchestra in the US actually making money, and
there was a rumor from the back office that that
was at least partially a fiction.
I believe that our Rochester Phil is doing ok now... dunno about
actually making money, but I believe that they are on solid footing...
To me it's inconceivable that a medium-size
orchestra in a medium-size market can make money
regularly. Possibly with a strong endowment it
can survive for a good long time, and maybe the
occasional happy year can be had with major
reliance on things like Raiders of the Lost Ark,
Philly went bankrupt sometime in this decade; it was
bailed out, though, which many of the second-tier ones
such as many of my friends and colleagues were in,
for example, San Jose and New Orleans, had not been.
I've not paid a lot of attention to the symphonic world, admittedly... I
am aware of some folding, or at least being on shaky ground... Judging
from what gets broadcast on our radio, there still are quite a few good orchestras still in existence.... broadcast concerts six evenings a week
plus Sunday afternoon....
The other big broadcast presences, New York and
Chicago, are running massive losses. Los Angeles
is in the black because it has control of the
Hollywood Bowl; otherwise it'd be in the same
plight as everyone else, though Deborah Borda
is said to have been a major positive influence
(when she took over New York, people hated her,
but she stabilized it before doing the same for
LA, whereupon New York tanked, so she's been
hired back to re-prop-up that orchestra).
I'm afraid I will last longer than at least a
couple of the top 10, and possibly one or two
of the big 5.
Indeed. Now you have to rely more on memory....
Study, too. I went to a rehearsal not long ago
where I couldn't read a note but hadn't seen
some of the music before, either. That was
embarrassing. I'm become more distanced from
the things I loved as my faculties become ever
more unreliable.
Sigh... I suppose that sort of thing is inevitable, but still not so
nice when it actually starts happening....
I couldn't read my music for the concert on Sunday.
Pan seared chuck eye steaks
categories: main, beef
servings: 3 to 4
1 1/2 lb chuck-eye steaks (about 2)
1 ts kosher salt
1/2 ts freshly ground black pepper
2 Tb olive oil
1 Tb unsalted butter
3 thyme sprigs
1 garlic clove, smashed
1 ts coarse sea salt
Sprinkle steaks on both sides with salt and pepper.
Chill, uncovered, at least 1 hr, up to 8 hr. Remove
steaks from refrigerator, and let stand at room
temperature 30 min.
Preheat oven to 450F. Heat oil in 12-in cast-iron
skillet over medium-high. Carefully place steaks in
hot oil, and sear 3 min on each side. Place skillet
in preheated oven, and cook until desired degree of
doneness, about 5 min for medium-rare.
Remove from oven; tilt skillet towards you so
drippings collect in bottom of skillet. Add butter,
thyme, and garlic to drippings, and spoon mixture
over steaks for 2 min.
Place steaks on a wire rack set in a rimmed baking
sheet, and let rest 5 min. Thinly slice steaks against
the grain, and serve with a sprinkle of sea salt.
myrecipes.com
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