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Show ‘The Salt Lake Tribune UTAH LIFE Monday,November30, 1998 Teen Violinist Tai Murray Dazzles Crowd BYJI REVIEW managements and concert pro- ity and capriciousness. The luscious impressionistic orchestrations were masterfully balanced —and sometimes enhanced — by Silverstein’s coloration. budgets if they plan to book Tai ballet masterpiece “‘Daphnis et MANOOKIAN SPECIAL TO THE TRIBUNE Everybody gets a standing ovation whosolos with the Utah Symphony. But violin sensation Tai Murray received the ultimate praise from Friday's audience in Salt Lake City’s Abravanel Hall the crowd refrained from MUSINGS coughing and hacking while she NewRecipes Thegood news is that a guest fer from what The Wall Street Journal calls “food hangover,” a vaguemalaise or faintly off-kilter feeling many get from haute cuisine. The Journal speculates the queasy unease could be caused by aggressive creativityof skilled chefs in putting together combinations of unusual foods such as “nettles, starfruit, chickweed,” or those wild berries that your mother warnedyounotto eat Oneprofessorat the Culinary Institute joked about an imaginary and imaginative dish, “Kiwi beurreblanc with 25 Ethiopian spices.” Such unbridled inventive- erything clicked for a sublime magical experience. Rhapsodic and orchestra endowing Berlioz’s “Waverly” Overture with a turbo- passion was felt right downto the listeners’ toenails. Her pristine instrumentsang gloriously over the orchestral fabric brilliantly directed by Utah Symphony conductor laureate Joseph Thanksgiving weekend concert — piece, it nonetheless boasted a The soloist's elegant demeancr barked on Debussy’s “Iberia. The contagious rhythms were a rare talent. Every note from the dent reading. Silverstein not only enveloped his conceptualization was the complete antithesis of the opulent music gushing from this 16-year-old Murray was marked with superhuman intonation amid abundant pyrotechnical display. Throw in her magical bowing technique(at times, bow changes were imperceptible), and what comesout is an awe-inspiring execution. Silverstein kept the instrumen- tal The only turkeys on this mere foundation for this resplen- based pianist, composer and con- opus with a scholarly schematic, he underscored the work's jovial- ductor, 09.95 The conductor manifested an in- superstar ranks with Joshua Beil, Nigel Kennedy and Anne-Sophi Mutter. Symphony orchestra is WE PROUDLY FEATURE the classical-music critic for The Tribune. JOIN OUR COFFEE CLUB and Ib. 1 FREE BUY 10Ibs. GET BRING IN THIS AD AND GET ONE FREE PUNCH ON YOUR COFFEE CARD jpreaso Novo 3000 Pro, PRO CREM. csmoOdta BPEANING: collaboration perfectly tai- Nochanceof that happening my house. I have not learned one SPOONS 'n SPICE HAS. OVER 35 COFFEES YOU CAN CHOOSE FROM INCLUDING FABULOUS HOLIDAY FLAVORS LIK! CHRISTMAS TRADITI Sy & IRISH CREAM. LARGE ELECTION OF DECAF TOO. Jeff Manookian, a Salt Lake- of Debussy’s three-movement lored to Murray's every whim. nate comprehension of the score and seemedto be having the time of his life. And why not? Silverstein, no doubt, has performed the solo part of this violin concerto numeroustimes and must know —— the performance was repeated Saturday — were the unusually large quantity of concertgoers who opted to stay home and sleep off their gastronomical indulgences. They missed a highlight of the concert season. the conductor and band em the work backward and forward. Murrayis destined to join the pleasant composers beganwith Silverstein facile accessibility for its firsttime hearers. The Utah Symphony was a tight-knit ensemble under Silverstein’s baton. Many toes began to tap when ness, he said, could yield a ergistic effect that is not entirely newthing in the culinary arts in the evening of French fare. Ev- clad finesse. A seldom-heard Silverstein. at mydinnertable never will suf- The second suite from Ravel's Chloe” resplendently concluded Murrayin the near future This program of all-French performed. Murraytook over the solo rele of Eduard Lalo’s “Symphonie Espagnole” like an opera diva. Vs. the Old Salmon Ball moters had better augment their ae JUDY MAGID Be. & 15/98 @ Remove Dust © Control All ENTIRE HOUSE DUCT_ CLEANING INCLUDING FURNACE 24999 SPOONSnSPICE Air Quality as owo 20 cold ai returns) WeClean Swamp Coolers, 82 Air Conditioners, cTDel $ Toll “4 L877DUCT Dryer Vents, Chimneys ® Improve Indes = ——— =iitehenWale, Be SI OPEN ao 30 stars——= and es Fsa 5 HOLIDAY SUARANE 20 years. Andthat is what I told friends who came to have dinner with melast week. Horsd'oeuvres began with a salmonball. A staple in yester- year’s cookbook appetizer pages, it was perfect for every occasion. “The bridge club? I will make a salmon ball.” “Weare paying our condo- lences. I will bring a salmon ball.” I could make salmon bails in mysleep. Last week, I had to look up the recipe. Next. I turned to page 503 in Masteringthe Art of French Cooking, Vol. One, (Julia Child, Louisette Bertholle, Simone Beck) for the ratatouille recipe. It was easyto find. I used to makeit so often the book automatically opensto the recipe. Food spots on the page help Asalways, the description is incentive for the attempt: “. . rata touille perfumesthe kitchen with the essence of Provence... but [it] is not oneof the quicker dishes to make, as each element — eggplant, zucchini, onions, toma- toes — is cooked separately be- fore it is arranged in the casse- role to partake of a brief communal simmer. Eventhe words are delicious. I made Chocolate Pound Cake fordessert. ‘The one exciting course was the salad, created by a daughter's beau: Mixedspring greens, arugula, yellow and red tomatoes, European cucumbers and carrots dressed with a mixture of Bal- samic vinegar, garlie, oil and honeythen topped with gorgonzola cheese, bacon bits and roasted (peeled) pumpkin seeds It was ahit My contributionto the nouvelle-ness of cuisine was my agonizing about whetherto serve beef. chicken orfish, Whatif no oneeats beef anymore? | am bored with chicken. Some folks SOMETIMES -ATIENC S NOTAVIRTUE. Do more with your time than ever before with MegaBit Services: many ISPs that are MegaBit- cannot standfish. Years ago, I It's your time. How do you cooked what I cooked. I take that back. When I served wild duck, I stated that fact with theinvitation. want to spend it? If you ready. U S WESTis rapidly have MegaBit Services’ from expanding MegaBit Services’ My recipeis divine. but the dish is not to everyone's taste. If you do not want to cometodinner, I will understand. Cooking for family members was a whole newworld. ! once serveda friend's recipe for chicken and mushroomsin cream for dinner with my parents, in-laws and grandparents. Thedish requires marinating the chicken for two hours. The mushroom saute requires a advanced technology through- U S WEST,it won't be waiting Because out your metropolitan area. MegaBit is fast. Which means Call us to find out if it's on the Internet. whatever you do on the available where you are. Internet, now you can doit more productively. Subscribe b efore 1/30/99 and get a MegaBit, you High: Speed MegaBit DSL Modem ($295 can do it while talking on the phone or send- value) and a U S WESTFeature Phone ~ And more efficiently. Plus with poundofbutter. A quart of whipping cream, unwhipped, goes ing a fax. Service begins at $40 a month. free!" So ge’ t MegaBit Services. And turn over the chicken and mushrooms. ‘This is good. How manycans Get connected by choosingfrom one of the your PCinto a time machine. of Creamof Mushroomsoup did you use?” my mother-in-law asked. ‘Oh, Berniece, I believe she used Creamof Chicken soup. my For information or to order, cali 1-888-MEGA-USW or visit us at www.megaspeed.com/wow mothersaid. When I was able to speak, I told them about the marinade, the slow saute, the butter, the cream. My grandmothersaid, “These modern girls go to so muchtrouble when we know how to useshortcuts that taste just the same. Funny. It was the last time I LSSWEST life's better heré ® cooked that dish. Hey, I could have doneit the other night instead of beef. But there is hope for more up- to-date, high-tech skills. A couple of nights ago, my daughter-in-law called to ask for my microwave orange roughy recipe with the spinach and salsa. I e-mailed it. ailablty also depends on yourdis! WEST Sennng Offices are MegaBlt-equip US WEST, additional charges apply. 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