Friday, March 15, 2013

Everyone's A Critic!!




Click on a student's name below to see 
their reviews from our cultural adventures:  


Everyone's a Critic is our Winterim (what is Winterim?)

Everyone's a Critic is two weeks of art, theatre, music, film, dance and food! 
It's students writing reviews about all those experiences.  

Take a look below to see the amazing events we've taken in around the Boston area: 

Boston Symphony
Reviews by:
Ann-Sophie Störmann
Rebecca Wnuk
Kara L'Heureux
Patrick Burns
Tommy Petroskey



Mistral
Reviews by:
Rakel Abellan
Erin Gifford
Julia Duato
Aoife Hughes
Callie Parsons
Sara Rosenberg








Clybourne Park, Speakeasy Stage
Reviews by:
Aoife Hughes
Ann-Sophie Störmann
Kalyn Lai
Tommy Petroskey
Kara L'Heureux








The Beehive
Reviews by:
Catie Wildman
Julia Duato





Museum of Fine Arts Boston
Reviews by:
Kalyn Lai
Sara Rosenberg
Kara L'Heureux
Julia Duato
Ann-Sophie Störmann
Catie Wildman
Tommy Petroskey
Callie Parsons
Marc Foster
Erin Gifford
Patrick Burns
Holly Moniz
Rebecca Wnuk




Metamorphosis at the Paramount Theatre in Boston, presented by ArtsEmerson
Reviews by:


Thursday, March 14, 2013

Mistral, reviewed by Sara Rosenberg


Best of Boston? Try Best of America by Sara Rosenberg

            The atmosphere in Mistral is one of both comfort and elegance, with the light beige, grey, and green tones.  The ambiance is warm and welcoming, with small candles lit around the restaurant, and paintings of landscapes placed neatly here and there. 
            The feel of the restaurant is, however, not what we came for.  While the environment was certainly inviting, the food took precedence in our minds and grumbling stomachs.  The meal started out with a round of appetizers: mushroom Carpaccio, lamb’s lettuce salad, lobster gnocchi, and Maine crab ravioli.  The clear winner around the table was the lobster gnocchi, and several people took the remainders of their bread to sop up the remaining sauce.  The flavor was slightly sweet, and very hearty, which was perfect with the cold weather outside.
            The next course, the entrees, consisted of beef tenderloin, short ribs, pan roasted halibut, hen, duck, and a smoked salmon.  The table agreed that the two beef dishes were the winners; the meat on the short ribs falls apart without the use of a knife, while the beef tenderloin practically melts in your mouth.  The sauces that accompanied each possessed a hearty flavor, keeping with the warm feeling of the gnocchi.  The entrée course as well as the appetizers were exquisite, to say the least.
            Moving on to dessert, the group ordered the six main desserts offered on the Mistral menu—which proved to be a very good choice!  The desserts consisted of crème brulee, a chocolate torte, apple pie, chocolate pizza with mascarpone cheese, carrot cake, and profiteroles.  The group could not decide which dessert was best—they were simply all the best!  The dessert that disappeared the fastest, however, was the chocolate torte; sweet, creamy, and warm with vanilla ice cream on the side.  Within seconds only the chocolate decoration on the plate remained, and all six diners had huge smiles on their faces.
            Mistral is the best restaurant I have ever been to, and I cannot wait for the opportunity to take my friends and family back there!

BSO, review by Patrick Burns


“Phoenix” takes flight at Boston Symphony Orchestra 
by Patrick Burns

           Lynn Harrell, solo cellist of the Boston Symphony Orchestra, makes his way to center stage, playfully carrying his instrument overhead as he zigzags through the string section. He gives guest conductor Christoph Eschenbach a friendly nod and waves at the seated members of the orchestra and the audience. The first notes of Augusta Read Thomas’s Cello Concerto #3: “The Legend of the Phoenix”, a world premiere piece commissioned by the Boston Symphony Orchestra, come alive as Harrell leads the string section through a barrage of elongated sharps and flats. The tones are jarring, waking the audience from a post Mozart glow (The first selection of the evening was Mozart’s Symphony No. 41). The opening moments of Phoenix introduce the crowd to a new vocabulary of orchestral sounds. The piece explodes into a sequence of seemingly random bells, drums, and birdlike whistles. Although the piece seems as if it is the product of experimental improvisation, there are harmonious moments that remind the audience that we are indeed at Boston’s Symphony Hall. These moments are brief and interrupted by jungle like drums or fiery fanfare, but they serve as the melodic strings that tie together Thomas’s 30 minute epic concerto.
            The piece sounds colorful, which makes perfect sense upon viewing Thomas’s graphic “map” of the concerto. On the map, arcs of pink, yellow, purple, green, blue, and orange tie together words such as blazing, luminous, playful, jazzy, clean, and vivid. “With sparkling, radiant, and capriciously witty atmospheres that celebrate the soloist and orchestra, this concerto is optimistic, clean, colorful, bright, and sunny”, says Thomas of her world premiere piece. "Numerous ways of looking at lyrical" was an image in ear and mind as I composed this concerto for Lynn Harrell. I love the way Lynn makes his cello sing at all times and treasure the way he is able to capture the deepest characters in music.”  Throughout the contrasting yet complimentary sections of the piece (performed without pause), the soloist inspires and illuminates every aspect of Thomas’s music.
            Thomas’s mythical concerto begs to be accompanied by dance (“I often dance on tables when composing” says Thomas of the piece’s ballet-esque qualities), but the orchestral performers make their own beautiful movements as they play, ensuring a captivating performance. However, if Thomas’s cutting edge organic, orchestral music was paired with equally innovative choreographer, the end result would be even more otherworldly. 

Mistral by Callie Parsons


Mistral by Callie Parsons

Have you ever dipped a butternut squash and maitake mushroom pizza into snail sauce? Mistral Bistro in Boston, Massachusetts has an incredible array of dishes, each innovative and delicious. My meal began with classic escargots in a burgundy sauce. The tenderness of the snails paired beautifully with the smokiness of the sauce and the warm semolina toast. I immediately regretted my decision to split the appetizer with a friend.

Starting with rich escargots had me craving something light and refreshing. For my entrée, I had black bass—two filets and the tail—served over a bed of Yukon gold potatoes and boiled spinach in a lime, ginger broth topped with sweet crab meat. Served elegantly in a silver bowl, the fish was both delicate and filling. The tender fish acted like a sponge, absorbing the acidic and slightly spicy broth. The vegetables continued to hold both the flavors of the broth and their own natural flavors, making this dish truly exceptional.

For dessert, what better than chocolate? And what better to go with chocolate than anglaise and homemade ice cream? A chocolate torte with a bitter chocolate cake exterior and a smooth, sweet, melted chocolate interior was surrounded by a silky vanilla bean anglaise and a single scoop of simple vanilla ice cream. The warm torte had a slightly crunchy exterior and a completely smooth inside—eaten with the crème anglaise and ice cream created a symphony of textures and flavors. We made our way to the actual symphony after the meal, and it is entirely possible that I have never been so full. Though perhaps in a building too small for the demand, Mistral is an extraordinary restaurant and I will certainly be going back again.