Tag Archives: Aureole

twi-ny talk: MICHAEL NOVAK / PAUL TAYLOR DANCE COMPANY

PTDC artistic director Michael Novak is deep in thought during rehearsal for Joyce season (photo by Whitney Browne)

PAUL TAYLOR DANCE COMPANY
Joyce Theater
175 Eighth Ave. at 19th St.
June 14-19, $71-$91 (Curtain Chat follows June 15 show)
212-645-2904
www.joyce.org
paultaylordance.org

Growing up in a Chicago suburb, Michael Novak initially tried his hand at sports, but when that didn’t go very well he soon found his muse in musical theater and dance, as both a performer and a disciplined student. Dance became a form of expression that helped him through a severe speech impediment when he was twelve.

He was an artistic associate at the Columbia Ballet Collaborative at Columbia University, where he performed Paul Taylor’s solo from Aureole and graduated magna cum laude and Phi Beta Kappa in 2008. He made his debut with Paul Taylor Dance Company in 2010-11 — Taylor created thirteen roles on him — and, on July 1, 2018, was named the artistic director designate.

At the time, Taylor announced, “I know that Michael is the right person to lead my company in the future. I look forward to working with him to continue my vision.” However, Taylor died that August at the age of eighty-eight, leaving Novak to take on his mentor’s legacy.

Having guided PTDC through a two-year pandemic lockdown, Novak is now ready to present three special programs at the Joyce, running June 14-19, offering something different from the company’s usual seasons at City Center. The schedule consists of Taylor’s Events II (1957), Images and Reflections (excerpt; 1958), Fibers (1960), Aureole (1962), Tracer (1962), and Profiles (1979), along with a pair of PTDC commissions: the world premiere of Michelle Manzanales’s Hope Is the Thing with Feathers and the New York premiere of Peter Chu’s A Call for Softer Landings.

On the eve of opening night, Novak, who is married to award-winning Broadway choreographer Josh Prince, shared his thoughts on transitioning from dancer to artistic director, navigating through the coronavirus crisis, and planning the future of a beloved, legendary troupe.

twi-ny: You performed with Paul Taylor Dance Company for nine years and were named artistic director designate only a few months before Mr. Taylor’s passing. What were the initial challenges of maintaining his legacy, especially with him no longer there?

michael novak: One of my goals as artistic director is to both preserve Mr. Taylor’s art, legacy, and values while also innovating to push the art form forward driven by my own beliefs and vision. Initially, many of the challenges were centered on how to hold space for the death of a founder and simultaneously move forward, bringing tens upon tens of thousands of people along with us.

But we did it, launching the Celebration Tour in 2019 — a multiyear international retrospective of the most celebrated and captivating dances by Paul Taylor — and creating PTDF Digital, a platform that created a host of unique digital engagements during the pandemic.

twi-ny: How was your transition from dancer to artistic director?

mn: The transition from dancer to artistic director was, overall, smooth. I have always had a passion for arts administration, dance history, and graphic design, so those passions have served me well, as has my education from the Columbia University School of General Studies.

twi-ny: Just as you’re establishing yourself as artistic director, the pandemic hits. What was lockdown like for you, both personally and professionally?

mn: The initial phase of lockdown was extraordinarily unsettling because I was very concerned about our dancers’ safety and company’s sustainability. Simply, we worked nonstop . . . on revamping our educational platforms, rethinking social media strategy, building new ways to engage with patrons and audiences, and, most importantly, getting our dancers back in the studio as soon as possible. We knew that if we wanted to thrive in such a volatile environment, adaptability and sustained momentum were essential.

Michael Novak performs in Paul Taylor’s Concertiana (photo by Paul B. Goode)

twi-ny: In some ways, dance thrived during the coronavirus crisis, unlike other art forms, leading to innovation in online productions. PTDF Digital included the 2021 gala benefit “Modern Is Now: Illumination.” Can you describe that title and what it has been like creating digital works?

mn: I believe modern is a movement, not just a moment. So, “Modern Is Now” is another way of creating an awareness of our present moment to create and experience something new. Being modern has been the foundation of our past and it is what propels us into the future. It has been a very thrilling opportunity to step into the digital world and reach audiences in new ways. At the same time, it has made me realize the poignancy and preciousness of live performances where audiences and artists are in the same space experiencing art together.

twi-ny: In March, PTDC returned to the stage and live audiences at the City Center Dance Festival. What was that experience like?

mn: It was wonderful to be back on the New York stage for our audiences, and at City Center, where so much of our history was made. It was emotional on both sides of the curtain.

twi-ny: The City Center shows saw Michael Apuzzo’s final bow as a dancer, and Jessica Ferretti and Austin Kelly have joined the troupe. What does it take to be a Paul Taylor dancer?

mn: Taylor dancers are known for their athleticism, power, transcendence, and, most importantly, their individuality. They are also known for their emotional range — from the comedic to the horrific, and everything in between.

twi-ny: In preparing for the Joyce season, what Covid-19 protocols were in place, and how did that impact rehearsals?

mn: Covid protocols have changed constantly over the past two years. Our board of directors has been relentless in supporting the company at every stage of this recovery, from daily testing, mask wearing, building upgrades, rehearsal schedule adjustments, etc.

twi-ny: The Joyce season includes the sixtieth anniversary of Aureole, which was a major turning point in Taylor’s career as he reexamined dance as an art form. How do you approach such a piece in 2022? You yourself danced the solo when you were studying at Columbia.

mn: This lyrical, joyful work was a controversial departure from the norm of modern dance in 1962, and it catapulted the then-thirty-two-year-old choreographer to the forefront of the dance world — a position he never relinquished. This is a seminal work that is as impactful now as it was on its premiere. We work diligently with alumni to ensure that its poignancy remains steadfast while also encouraging each artist to find their own voice within the work. It’s balancing both preservation and interpretation.

twi-ny: The three Joyce programs include major works from more than fifty years ago, a New York premiere by Peter Chu, and a world premiere by Michelle Manzanales. What was the impetus behind these specific selections, and how do they differ from the company’s usual Lincoln Center shows?

mn: As artistic director my goal is to curate theatrical experiences that celebrate both our ever-expanding dance repertory and the unique venues we perform in. I have been interested in presenting a series of performances that link early, foundational works from the Taylor canon with new works for a very long time. I am thrilled to present premieres by two of today’s most captivating choreographers, Peter Chu and Michelle Manzanales, at the Joyce.

My vision is to juxtapose the past and future of our company in one of the most intimate dance theaters in our city so audiences will understand — more than ever — how our company sits at a fascinating intersection of radicalism and beauty. These early dances by Paul Taylor were made on small ensembles, and audiences will benefit greatly from their proximity to the stage. It will be up close, visceral, and vibrant.

twi-ny: Four years after taking over as artistic director, what do you see as the next chapters for the company?

mn: The Paul Taylor Dance Company is one of the most innovative, athletic, and expressive dance companies in the world. Our next chapter takes us into celebrating seventy years of bringing the best of modern dance to the broadest possible audience.

We will continue to bring Paul Taylor’s great dances to stages around the world; curate great modern dance from the twentieth and twenty-first centuries; invest heavily in the creation of new work by our resident choreographer, Lauren Lovette, and other compelling choreographers and designers; and expand our educational programming and outreach initiatives.

Modern dance is born out of a desire to innovate, rebel against convention, liberate the human body, and to express the freedom of the emotions of the soul. The need for this never subsides, and our company will never stop innovating and responding to our experiences in the world.

HUDSON RIVER DANCE FESTIVAL 2019

(photo courtesy Susan Bestul)

Ballet Hispánico will perform Sombrerísimo at Hudson River Dance Festival June 6-7 (photo courtesy Susan Bestul)

Who: Dormeshia, Taylor 2, doug elkins choreography, etc., Ballet Hispánico, Camille A. Brown & Dancers
What: Hudson River Dance Festival
Where: Pier 63 Lawn Bowl at West Twenty-Third St., Hudson River Park
When: Thursday, June 6, and Friday, June 7, free, 7:00
Why: On June 6 and 7, the fifth annual Hudson River Dance Festival takes place at Pier 63 in Hudson River Park, two free evenings of performances while the sun sets over the water. This year’s lineup features another terrific cast, with Dormeshia’s improvisatory Rhythm Migration… from her larger work, And Still You Must Swing; Taylor 2’s Aureole, the 1962 favorite set to music by George Frideric Handel; doug elkins choreography, etc.’s O, round desire, inspired by Gabriel García Márquez’s Love in the Time of Cholera; Ballet Hispánico’s Sombrerísimo, informed by the bowlers associated with surrealist painter René Magritte; and Camille A. Brown & Dancers’ New Second Line, a celebration of the rebirth of New Orleans after Hurricane Katrina. Note that blankets are allowed, but chairs are not. And make sure to bring sunglasses and a hat, because depending on how the stage is arranged, the sun might be right in your eyes as it sets beautifully over the Hudson.

WINTER RESTAURANT WEEK 2018

winter restaurant week 2018

Who: More than three hundred and seventy-five restaurants throughout the city
What: Winter Restaurant Week
Where: All five boroughs
When: January 22 – February 9, three-course lunches $29, three-course dinners $42
Why: Reservation lines are now open for Winter Restaurant Week, in which hundreds of New York City eateries offer three-course prix-fixe lunches for $29 and dinners for $42. Some restaurants do only lunch or dinner, and others offer the deals only on weekdays. You can search by menu, notable chef, trending restaurants, and Open Table Diner’s Choice in addition to cuisine and location. Many of the prix-fixe menus are available online so you know just what you’re in for. Among the many restaurants are such favorites as Amada, Aureole, Bann, Barbetta, Blue Fin, the Breslin, Burke & Wills, Calle Ocho, Casa Lever, Charlie Palmer Steak, Cherche Midi, Chez Josephine, Darbar, DB Bistro Moderne, Docks Oyster Bar, Dos Caminos, Esca, Estiatorio Milos, Felice 64 & 83, Freud NYC, Gotham Bar & Grill, HanGawi, Haru, Hearth, i Trulli, Il Mulino, Indochine, Irvington, Lure Fishbar, Maxwell’s Chophouse, Mercer Kitchen, Molyvos, Monkey Bar, Morimoto NY, Momofuku Nishi, Nobu, Park Avenue Winter, Periyali, Quality Eats, the Red Cat, Rosa Mexicano, Rôtisserie Georgette, the Russian Tea Room, Shun Lee Palace, the Stanton Social, Strip House Speakeasy, Tao, Toloache, Tribeca Grill, Triomphe, Untitled, and Victor’s Cafe.

SUMMER RESTAURANT WEEK 2017

restaurant week 2017

Who: Nearly four hundred restaurants throughout the city
What: Summer Restaurant Week
Where: All five boroughs
When: July 24 – August 18, three-course lunches $29, three-course dinners $42
Why: For a quarter of a century, New York City eateries have been offering special deals during Restaurant Week, with a growing number of participants every year. Reservation lines are now open for the silver anniversary of the immensely popular program, with almost four hundred establishments from across the culinary spectrum offering three-course prix-fixe lunches for $29 and dinners for $42 from July 24 through August 18. (Some restaurants do only lunch or dinner, and others offer the deals only on weekdays.) Most of the prix-fixe menus are available online so you know just what you’re in for. Among the many restaurants are such favorites as ‘21 Club,’ ABC Kitchen, American Cut, Asia de Cuba, Aureole, Bann, Barbetta, Casa Lever, Charlie Palmer Steak, Circo, Darbar, the Clocktower, DB Bistro Moderne, Delmonico’s, Docks Oyster Bar, Dos Caminos, Esca, Estiatorio Milos, Feast, Frankie & Johnnie’s, Gotham Bar & Grill, Haru, Hearth, Inakaya, Indochine, i Trulli, Il Mulino, Le Cirque, Lure Fishbar, Megu, Mercer Kitchen, Mission Chinese, Monkey Bar, Nice Matin, Nobu, the Palm Court, Park Avenue Summer, Red Rooster, Rosa Mexicano, the Russian Tea Room, Scarpetta, Shun Lee Palace, the Stanton Social, the Strip House, Tao, Tribeca Grill, Victor’s Cafe, and the Water Club. As a bonus, if you register your American Express card, you will receive $5 back each time you charge at least $35 at a participating restaurant.

WINTER RESTAURANT WEEK 2017

restaurant-week

Who: More than three hundred and fifty restaurants throughout the city
What: Winter Restaurant Week
Where: All five boroughs
When: January 23 – February 10, three-course lunches $29, three-course dinners $42
Why: Reservation lines are now open for Winter Restaurant Week, in which hundreds of New York City eateries offer three-course prix-fixe lunches for $29 and dinners for $42. (Some restaurants do only lunch or dinner, and others offer the deals only on weekdays.) Many of the prix-fixe menus are available online so you know just what you’re in for. Among the many restaurants are such favorites as ‘21 Club,’ ABC Kitchen, American Cut, Asia de Cuba, Aureole, Bann, Barbetta, Blue Fin, Calle Ocho, Casa Lever, Charlie Palmer Steak, Chez Jospehine, Circo, Darbar, DB Bistro Moderne, Delmonico’s, Dos Caminos, Esca, Estiatorio Milos, Gotham Bar & Grill, HanGawi, Haru, i Trulli, Il Mulino, Indochine, Le Cirque, Lure Fishbar, Mercer Kitchen, Monkey Bar, Nice Matin, Nobu, Periyali, the Red Cat, Rosa Mexicano, the Russian Tea Room, Shun Lee Palace, the Strip House, Tao, Tribeca Grill, Victor’s Cafe, and the Water Club. As a bonus, if you register your American Express card, you will receive $5 back each time you charge at least $35 at a participating restaurant.

WINTER RESTAURANT WEEK 2016

restaurant week

Who: More than three hundred restaurants throughout the city
What: Winter Restaurant Week
Where: All five boroughs
When: January 18 – February 5, three-course lunches $25, three-course dinners $38
Why: Reservation lines are now open for Winter Restaurant Week, in which hundreds of New York City eateries offer three-course prix-fixe lunches for $25 and dinners for $38. (Some restaurants do only lunch or dinner, and others offer the deals only on weekdays.) Many of the prix-fixe menus are available online so you know just what you’re in for. Among the many restaurants are such favorites as ‘21 Club,’ ABC Kitchen, American Cut, Asia de Cuba, Aureole, Bann, Barbetta, Blue Smoke, Casa Lever, Charlie Palmer Steak, Circo, Darbar, DB Bistro Moderne, Delmonico’s, Dos Caminos, Esca, Estiatorio Milos, Gotham Bar & Grill, Haru, i Trulli, Il Mulino, Le Cirque, Les Halles, Mercer Kitchen, Monkey Bar, Nice Matin, Nobu, Red Rooster, Rosa Mexicano, the Russian Tea Room, Shun Lee Palace, the Strip House, Tao, Tribeca Grill, Victor’s Cafe, and the Water Club. As a bonus, if you register your American Express card, you will receive $5 back each time you charge at least $25 at a participating restaurant.

SUMMER RESTAURANT WEEK 2015

SRW15_HP_hero-1

Multiple locations
July 20 – August 14
Lunch $25, dinner $38
www.nycgo.com/restaurantweek

You can “Eat Up” again at the twenty-fourth annual Summer Restaurant Week at more than three hundred spots serving three-course lunches for $25 and/or dinners for $38. You can find just about any kind of cuisine you’re interested in, from pan-Latin, new American, Cuban, Italian, Asian fusion, Australian, Greek, Mexican, Brazilian, Vietnamese, and Spanish to Indian, Mediterranean, steakhouse, Chinese, seafood, barbecue, Japanese, French, soul food, Peruvian, Thai, African, Korean, and continental. Among the myriad participating eateries are such new and returning favorites as American Cut, Asia de Cuba, Aureole, Bann, Barbetta, Casa Lever, City Hall, Darbar, Esca, Gotham Bar & Grill, HanGawi, Il Mulino, JoJo, Le Cirque, Mercer Kitchen, and Red Rooster Harlem, many of which have posted their special menus on the promotion’s official website. Below is a small sampling of meals you can put together at several city favorites.

‘21 Club’: ‘21’ Caesar Salad; Faroe Islands Salmon; Ricotta Tart

Artisanal Fromagerie & Bistro: Parmesan Arincini in Black Garlic Aioli; Dry Aged Hanger Steak with Frites and Watercress; Chocolate Hazelnut Bomb

Bar Boulud: Chilled Tomato Gazpacho with Focaccia Crouton and Pesto; Brown Butter Skate Grenobloise with Onion Soubise and Swiss Chard; Entremet “Crème Brûlée” with Coconut Tuile and Strawberry Sorbet

Blue Smoke: NOLA Barbecue Shrimp; Cornmeal Fried Catfish with Roasted Corn Succotash; Key Lime Pie

The Cecil: Crispy Squash Blossoms with Lemon Grass Shrimp, Hearts of Palm, and Cilantro; Roti with Jollof Rice and Pine Nut Dressing; Baobab Mousse with Olive Oil Cake, Lavender Honey Ice Cream, Raspberries, and Hibiscus Cream

Delmonico’s: Gulf Shrimp Risotto with Heirloom Tomato, Charred Corn, and Basil; Overnight Barbecued Short Rib with Roast Garlic and Herbed Grits, Charred Corn, and Summer Greens; Dark Chocolate Mousse Cake with Salted Caramel Sauce

I Trulli: Pulpo Grilled Octopus Salad with Black Chickpeas and Cerignola Olives; Merluzzo Pan Roasted Chatham Cod with Roasted Peppers, Cherry Tomatoes, and Eggplant; Tiramisu Mascarpone Mousse Layered with Espresso-Soaked Ladyfingers

Lure Fishbar: Fresh Shucked Oysters with Dipping Sauces; Nori Crusted Tuna with Garlic Fried Rice, Chinese Broccoli, and Citrus Emulsion; Vanilla Bean Blackberry Semifreddo with Roasted White Peaches, Blackberry
Champagne Sauce, and Blackberry Foam

Petrossian: Petrossian Smoked Salmon with Crème Fraîche, Dill, and Toast Points; Pan Roasted New York Steak with Rhubarb, Celeriac Puree, Brussels Sprouts, Asparagus, Coco Beans, and Cinnamon Sauce; Peach Crumb Cake with Vanilla Ice Cream

Russian Tea Room: Traditional Tea Room Red Borscht with Pickled Red Beets, Seasonal Vegetables, and Dill in a Short Rib and Bacon Broth Served with a Braised Beef Pirozhok; Boeuf à la Stroganoff of Red Wine Braised Beef Short Ribs with Thick Noodles Tossed in a Creamy Mushroom and Black Truffle Cream Sauce; Chocolate Mousse Cake with a Chocolate Hazelnut Crunch Center

Tao: Bang Bang Chicken Salad; Asian BBQ Hanger Steak with Pepper Spiced Fries; Chocolate Zen Parfait

Yerba Buena: Chupe de Camaron Shrimp Soup, Peruvian Potatoes, Fava Beans, Queso Fresco, Aji Panka; Lechon Suckling Pig Carnitas, Habanero-Orange Salsa, Cactus Salad, Chicharron; Tarta de Queso Mezcal Cherry Cheese Tart, Chantilly, Smoked Chocolate Ganache