In 1967, ballerina Tanaquil Le Clercq published The Ballet Cook Book, her masterful compendium of ballet history, food stories, and recipes from over 90 leading dancers and choreographers of the day, including George Balanchine, Jacques d’Amboise, Melissa Hayden, and Allegra Kent. Celebrating the book’s 50th anniversary, dancers from New York City Ballet perform excerpts from roles originated by Ballet Cook Book contributors, and dance legends Jacques d’Amboise and Allegra Kent join food scholar Meryl Rosofsky and dancers Jared Angle and Adrian Danchig-Waring in a discussion of Le Clercq’s artistic and culinary legacy. In conjunction with this program, select dishes from The Ballet Cook Book will be served at The Wright restaurant.
Purchase tickets: http://gu.gg/WStp30e59Qk
The Ballet Cook Book Bloomingdales autographing party, photographed by Martha Swope for Dance Magazine for the November 1967 issue. Reprinted with permission from Dance Magazine.