Robert Pinsky and Stanley Sagov
POETRY & JAZZ & SAGOV & PINSKY is the moniker of two exceptional music and poetry performances taking place at the Regattabar, [Charles Hotel, One Bennett Street, Cambridge] on Friday, March 5 at 7:30 and 10:00 p.m. Pianist/
Pinsky will read his poems in tandem with the music of the Remembering The Future Jazz Band, creating a unique combination of jazz and poetry. The Remembering The Future Jazz Band features Stanley Sagov on keyboards, John Lockwood on acoustic bass, Bob Rakalam Moses on drums, Stan Strickland on sax, flute and vocals and Mike Peipman on trumpet.
Past performances of the Remembering the Future Jazz Band have sold out; with poet Robert Pinsky on the program, tickets are likely to very quickly.
Tickets are priced at $24.00 for the 7:30 p.m. show and $22.00 for the 10:00 p.m. show. They can be purchased on line at www.regattabarjazz.com or by calling: 617-395-
About Robert Pinsky
Robert Pinsky’s first two terms as United States Poet Laureate were marked by such visible dynamism, and such national enthusiasm in response, that the Library of Congress appointed him to an unprecedented third term. Throughout his career, Pinsky has been dedicated to identifying and invigorating poetry’s place in the world. As Poet Laureate, Robert Pinsky became a public ambassador for poetry, founding the Favorite Poem Project, in which thousands of Americans — of varying backgrounds, all ages, and from every state — shared their favorite poems. Pinsky believed that, contrary to stereotype, poetry had a vigorous presence in the American cultural landscape. The project sought to document that presence, giving voice to the American audience for poetry. The anthology Americans’ Favorite Poems, which include letters from project participants, is in its eighteenth printing. The new anthology, An Invitation to Poetry, comes with a DVD featuring twenty-seven of the FPP video segments, as seen on PBS.
The poetry editor for the online magazine Slate, for seven years Pinsky appeared regularly on The NewsHour with Jim Lehrer. He writes the weekly “Poet’s Choice” column for the Washington Post. He was elected in 1999 to the American Academy of Arts and Letters. Pinsky’
About Stanley Sagov:
Born in Cape Town, South Africa, Dr. Stanley Sagov has always been crazy about jazz-based musics. Sagov, who also plays guitar, violin, oboe, bass and drums is known primarily as a keyboardist with extraordinary talents. A family practice physician by day with a full-time medical practice in Greater Boston, Massachusetts, his evenings and weekends are spent with his jazz, his family and his photography.
After graduating from medical school in South Africa, Dr. Sagov moved to New York City where he had the opportunity to perform with many of his musical heroes . . . among them Booker Ervin, Howard McGhee, Jimmy Garrison, Billy Hart, Elvin Jones, Roland Kirk, Ted Curson, Sheila Jordan, Bob Moses and many other wonderful musicians.
In 1970, he moved to Boston where he attended the prestigious New England Conservatory of Music; he graduated with a degree in jazz piano and oboe. His mentors while at NEC included Jaki Byard, George Russell, Thad Jones, John Lewis, Kenny Dorham, Bob Brookmeyer, Frank Foster, Gerry Mulligan, Cecil McBee, Buell Neidlinger, Tom McKinley and others. Dr. Sagov found that he hated touring, but loved the music, so in addition to his full time medical livelihood, he now produces his music at home and independently markets it on the internet. Sagov also loves to cook and has been offering his South African recipes to Henrietta’s Table Chef Peter Davis for use on his show nights at the Charles Hotel.
Henrietta’s Table To Carry Dr. Sagov’s Recipes March 5
Fine South African Curries, Cape Malay Pickled Fish, Bredie and
Melktert with Fresh Fruits Make up the Menu
In sync with the March 5 appearance of Drs. Sagov and Pinsky and the Remembering the Future Jazz Band, Chef Peter Davis will again prepare a South African dinner menu at Henrietta’s Table in the Charles Hotel! Here is the Dr. Sagov menu which will be specially designed by Chef Peter Davis for the occasion: Cape Malay Pickled Fish, Stanley’s Bebop Tomato Bredie, Stanley’s South African Jazz Curry, Rice and Melktert with Fresh Fruits.
Ask Chef Peter Davis to describe his culinary philosophy, and he'll tell you "fresh and honest," or the long version: "fresh from the farm and honest-to-goodness New England cooking." Davis is an avid conservationist, with close ties to New England's fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta's Table, the restaurant he opened in The Charles Hotel in 1995. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal.
Chef Peter Davis is a Boston native who honed his skills around the globe before returning to his hometown. After cooking in the kitchens of the Hyatt Singapore, the Bali Hyatt, the Grand Hyatt in Hong Kong, and the Beverly Hills Peninsula, he was tapped to create a restaurant within the Charles that reflected the hotel’s hybrid culture of contemporary energy and classic New England style. Henrietta’s Table, named for the 1,000-pound pet pig kept in Martha’s Vineyard by Charles Hotel owner Dick Friedman, has earned raves in The New York Times, wherein Pooja Bhatia claimed it “has the richest brunch in town” and sang the praises of its “perfectly cooked steaks, fish and pork” and its “rustic, easygoing vibes.” Food & Wine called the dining experience “outstanding,”
In addition to serving The Charles Hotel’s hungry guests and visitors, Henrietta’s Table has played host to, and provided food for, an annual concert to benefit the Farm School, a family run educational farm in Athol, Massachusetts. The Farm School provides multi-day residential school-year and summer programs for more than 1,500 young people and their teachers, a yearlong apprentice program to train adults in modern sustainable agriculture, and an on-site school. It doesn’t get any more fresh and honest than that!
In Fall 2008, Chef Davis released his first cookbook, Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table (Three Bean Press, LLC, © November 2008). A true work of passion, the beautiful cookbook is a monument to Chef Davis’ love of delicious, fresh foods and the New England farmers and producers who supply them.
Photo:
http://www.prlog.org/
