Watch the LiveStream

The visit with Olga Kern will be exclusively on Zoom.  To join, just click below.

(the passcode will be emailed right before the chat – scroll down and join our list if you’re not already on it.)

Today's Program

Olga Kern


RACHMANINOFF: Concerto No. 3 in D minor, Op. 30

III. Finale: Alla Breve

GRIEG: Concerto in A minor, Op. 16

I. Allegro molto moderato


OnLive!™ Concert Schedule

These concerts are free, but as we still have to pay for artists and the tech to bring you them, a donation is much appreciated. As a thank you for donations of $100 or more, you’ll be able to participate in special Q+As with the artists, and also have access to other exclusive content.

Something to sip this afternoon?

For the beverage today, I’m thinking about inventing something on the fly which is kind of what we did for this festival.

I found myself with a little Mozart chocolate liqueur, and a very peculiar, unique (90 proof) orange curaçao.  Chocolate and oranges go well together; let’s make something!.

I’ve used a very smooth, and deep solera-style rum. Solera is a blend of vintages, either taken consecutively, or in some cases the best years. In spirits, it’s found in sherries, cognacs, rums, and even whiskies. 

I’m providing a basic outline here, in order of proportion, most to smallest. I use equal and small portions of the Mozart Dark, and the Cointreau.  One can adjust the Rum, and Curaçao according to one’s taste. 
Destillare, Orange Curaçao 1 oz (this product is not as sweet as traditional curaçao)
Mozart Dark Chocolate Liqueur 
(optional addition: sweet vermouth)

Any ideas for a name for this?

Thanks so much for “attending” the festival with us, your presence has been very meaningful to the team and to our artists. 

All best wishes,

Previous Drink Suggestions

Some thoughts on beverages…

Today is Stravinsky, Rite of Spring…

I recommend your whiskey of choice, slightly chilled: neat

If you like contrasts…have a bit of your preferred dessert wine.

Enjoy the concert!

or wine tonight, I’m thinking pinot noir, or preferably a red burgundy.

Both Brahms and Chopin exude a sense of place; Brahms regularly infusing German, Viennese, and Hungarian Folk elements into his work, and Chopin of course giving us so many Polish dances. While Brahms was more of a structuralist than Chopin, both of them can convey rusticism and elegance within the same work, sometimes in the same phrase.

Burgundy perhaps more than any other wine carries to one’s lips a sense of the soil that yields the grapes. Very fine distinctions are made on the basis of vineyard locations and the changes in soil types and weather. The wines like our composers, can vary from the rustic, to the profoundly- speechlessly elegant. Similarly they can range from affordable to jaw-droppingly-speechlessly expensive!!!!
It’s great that during this time, we can drink whatever we want during concerts.
Lemonade, …..chocolate milk, (with cookies) …..or more lively libations!

More thoughts on beverages…

If one chooses wine for today, I’m thinking Chardonnay or more likely White Burgundy for the Beethoven. White Burgundy is the chardonnay grape, but it’s usually leaner, gently more acidic, and has more depth of flavor in the sense that there’s a broader base of minerality. If we think of the opening of the 5th Symphony of Beethoven, as angular and severe, this sonata is rounder, curvier. Still with energy and vigor, but more easy-going.

For the Prokofiev, with its power, brashness, sarcasm, occasional sweet, and innocent moments, I’m thinking Zinfandel, which has depth, sweetness, and some spice to it, and as a varietal, has great… variety in flavor profile! – much like this sonata.

Chateauneuf du Pape comes to mind also as I think of this sonata. Complexity, Nice structure, fruit, and a broad flavor profile..

What if you want a cocktail?
We are in the first week of summer, and time to bring out the iconic G&T…Gin and Tonic.

Simple drink, so how does it so often get messed up? Too much gin, too much tonic, tonic without bubbles, sometimes it’s like weird tasting lime juice, or too watered down…. So let’s make it simple. (and good!!)

What Gin, which tonic? Well what makes a great beef burgundy? Great beef and great burgundy. So go with your taste, but don’t be afraid to use a good gin. It’s not as some might say ‘wasted’ in a gin and tonic! (currently I’m enjoying Nikka Coffey Gin. Coffey is a kind of still, the gin has some Japanese ingredients, yuzu, and sancho pepper in it. It’s not inexpensive, but it’s very balanced) There are other excellent Japanese gins that are cheaper Roku comes to mind. Any version of Bombay will do well, or some more exotically profiled ones like Uncle Val’s, Monkey 47, or Sipsmith VJOP! (Very Junipery Over Proof)

Next we want cold, cold, cold. Put your gin in the freezer, make an ice bath for your bottle of tonic. (ice and water) (and use the small glass bottles of tonic which keeps the bubbles better!), and put your glass in the freezer. (Before you put your glass in the freezer, pour 5 oz of water into it. Take a dry erase marker and mark the fill line.. pour out the water, put the glass in the freezer, more on this later)

So we’ve got cold, what we also need is precision.
For a 5 oz drink, we need 1 and 3/4 gin, and 3 and 1/4 tonic. Jigger, Jigger, pull the trigger?? NOT SO FAST!.

I’m sure you’ve noticed the raft of bubbles when you pour tonic. Similar to champagne you want to preserve those bubbles. If you use a jigger, you’ll lose bubbles going in, and going out of that vessel.. What to do? Remember that fill line in your glass? Aha…

When it’s time, measure and pour out your gin in your glass, tilt your tonic, much as you would a beer, toward the glass and pour; checking as you go, until it gets to the fill line. (always add tonic to the gin, as the tonic is heavier and there’s more of it!)

Now add as much or as little lime juice to taste, gently drop in your big cube, or cubes of ice. (We’ll revisit the issue of ice later in the season!).

Then if you choose, drop your lime quarter or sliver.. onto the cube. If you’re looking closely you’ll see bubbles around your ice cube, that’s called bubble nucleation!!! and you don’t want that. But we can’t help that.:(

A dropped lime will cause the same effect, so it’s better placed on top of your cubes.

SO::: Cold, cold,cold, + bubbles, bubbles, bubbles, and a dollop of precision =
nice refreshing summer beverage to enjoy with a concert!


Young Artist

We’ll be featuring our 2020 Young Artists every Friday evening at 6pm.

Faculty Artist

June 23-25



(These Recitals are followed by Q and A for Young Artists and Donors only)

June 23, 6:00 PM EST

BEETHOVEN Piano Sonata No. 11 in B-flat major, Op. 22

I. Allegro con brio
II. Adagio con molto espressione
III. Menuetto
IV. Rondo: Allegretto

PROKOFIEV Piano Sonata No. 6 in A major, Op. 82

I. Allegro Moderato
II. Allegretto
III. Tempo di valser lentissimo
IV. VIvace

June 24, 6:00 pm EST

BRAHMS: Two Rhapsodies, Op. 79
Molto passionato, ma non troppo allegro

Seven Fantasies, Op. 116

  1. Capriccio. Presto energico (D minor)
  2. Intermezzo. Andante (A minor)
  3. Capriccio. Allegro passionato (G minor)
  4. Intermezzo. Adagio (E major)
  5. Intermezzo. Andante con grazia ed intimissimo sentimento (E minor)
  6. Intermezzo. Andantino teneramente (E major)
  7. Capriccio. Allegro agitato (D minor)

CHOPIN: Mazurka in A minor, Op. 7, No. 2
Mazurka in C-sharp minor, Op. 50, No. 3
Ballade No. 1 in G minor, Op. 23

June 25, 6 PM EST:

Discussion and Q+A with Garrick Ohlsson

(Young Artists and Donors Only)

June 28, 4pm EST



Transcriptions of Petrushka, and Rite of Spring for Solo Piano (with a revolutionary Big Surprise!)

Performance + Discussion

July 5, 4pm EST



“Interpretation, Method or Magic”

Performance + Discussion

July 11, 8pm EST



New album preview: Schubert and Glass

Glass: Two Etudes

SCHUBERT Piano Sonata in B-flat major, D.960
I. Molto moderato

Performance + Discussion

July 12, 4 pm ET


Enrico Elisi, Boris Slutsky, Marina Lomazov, John Perry, Jim Giles

July 18, 2 pm EST



“Efficient Practice with an Ear Towards Artistry and Spirituality”

Lecture + Discussion

July 19, 4pm EST



“Improvisation and Fantasie,” Haydn and Schumann
Performance + Discussion

[watch live broadcast] (

Emerging Artist Recitals: June 26, July 3, 10, 17, 24

July 25, 8 pm EST



Schubert: Sonata in B-flat Major, D. 960

Molto moderato
Andante sostenuto
Scherzo: Allegro vivace con delicatezza – Trio
Allegro ma non troppo – Presto

July 26, 3 pm EST



Rachmaninoff concertos!

(this visit will be on Zoom.  A link will be provided here on the site, and via email if you’re on our list.)

*The questions asked during the Q and A for these events are provided exclusively by our Young Artists.

Donors who contribute $100 or more are also able to participate in this way

Share This