LA-TA - MAKING MUSIC TOGETHER
A harmonious dimension has literally been added to the Los Angeles - Tel Aviv relationship following the visit to Israel of four members of the Los Angeles Jewish Symphony Orchestra. The two cities are matched within the framework of the joint Jewish Agency-UJC Partnership 2000 program.
Led by Dr. Noreen Green, the founder and artistic director of the LA Jewish Symphony Orchestra, the four Angelinos gave two concerts with the New Symphony Orchestra of the Rubin Israel Academy of Music at Tel Aviv University. The program was comprised of great Israeli-related movie theme tracks including Elmer Bernstein's The Ten Commandments, Ernest Gold's Exodus and John Williams' Schindler's List. Dr. Green was accompanied by Wendy Prober, the executive director and pianist of the orchestra, violinist Mark Kashper and cellist Barry Gold.
"I was in Israel once before on a kibbutz picking pears," explained Dr. Green, who founded the Diaspora's only Jewish orchestra six years ago to help Californian Jewry express its identity through art and culture.
"For me the most important aspect of this visit has been exposure to Israeli composers and ethnic Jewish music," Dr. Green explained. "At the moment we are a very Ashkenazi orchestra. But LA has a large Sephardi Jewish community especially from Iran and I have found much material here to extend our repertoire to oriental Jewish music."
In addition to conducting the two concerts, Dr. Green gave master classes to the students at the Rubin Academy and lectured on Judaica in the movies.
Launched by JAFI in 1995 together with the UJC (then UJA) and Keren Hayesod, Partnership 2000 links Jews in Israel and the Diaspora to promote Jewish continuity. To date 28 regions and cities in Israel have been matched with 550 Diaspora communities.
Students at the Rubin Academy in Tel Aviv including the 57-member orchestra were delighted with the visit of the LA musicians.
"They've given me new insights into how to get the best out of my instrument," said Shmuel Schperling, 21 from Tel Aviv, a clarinetist in the orchestra and a first year student. "My only criticism of the visit is that it was too short. Hopefully they'll come again."
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SCHNITZEL STUFFED WITH LIVER IN MUSHROOM SAUCE
by Yonah Dahan
Ingredients - for 28 kebabs:
8 chicken breasts (schnitzel)
500 gm. liver
100 gm. bread crumbs
1 cup white flour
3 eggs, beaten
2 large onions
Oil for frying
Can of diced champignon mushrooms
Spices
Chicken soup powder
Sweet pepper
Turmeric
Salt
Black pepper
Preparation
Heat a little oil in a large frying ban and fry the onion, add the liver and baste well. Add the spices to taste and mix well. Put the mixture on one side.
Take a chicken breast, stuff with a little of the mixture, roll and catch the sides with two tooth picks. Repeat the process with the remaining breasts.
Dip the rolled chicken breasts in a little flour, then in the egg and finally in the bread crumbs and fry in deep oil until they turn a red-brown color.
Mushroom sauce
Saute the onions, add the contents of the can of mushrooms, add 1-1/2 cups of water and half a tablespoon of soup powder, a little salt and turmeric. Bring to a boil and lower the heat, leave for another 10 minutes.
Pour the gravy over the schnitzel during the meal.
B'Te'avon! Bon Appetit!
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