US$33

DEEP FRIED CELLO WITH STEAMED VOICE

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Mirror in The Woods

575 Union Street

Brooklyn

New York, NY 11215

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Conceptual countertenor Juecheng Chen, cellist Amy Tcheupdjian and chef Samuel Adedipe present: Deep fried Cello with steamed Voice - a multisensory three-course concert in Gowanus, Brooklyn


Deep fried cello with steamed voice is an experimental classical music performance with food created to compliment each set. When classical music is really cooked up, the fire in the music can warm you up deep in your soul. It is kind of like consuming a bowl of warming Ramen on a New York winter's night. Mannes alumni Juecheng Chen and Amy Tcheupdjian got together on such a night wanting to find out how classical music can redefine a New Yorker’s night out. That evening culminated in the making of this concert.


“2018 marks a decade of my classical music journey abroad. I think now is the time to really dig into what classical music means to me, and the city that I love the most.”

- Juecheng


Since 2015, Juecheng performs regularly in his own curated shows throughout New York City. He believes that working with non-classical musicians, painters and designers will enlighten his understanding of how classical music evolves in the lens of today.


Amy Tcheupdjian is a cellist who is intrigued by the process and experience created when performing in the darkness. The awareness of ourselves in this context will eliminate any inhibition of sight and will allow us to solely feel with our alternate senses. The inclusion of food will give a heightened perception for a sense that is often skipped due to the fast paced nature of our lives.


“When I go to concerts I want an innovative experience. Performing in the darkness seems like the way to push my artistic skills to a new level.”

- Amy


In addition to the experimental dining experience with darkness and music, another highlight of the program includes the works of young composer Braam van Eeden. This includes a concert piece for four-hand piano and cello. Working with a living composer and sharing a stage is the tradition of classical music. This bond will shine through during the performance.


Main course of the night goes with the set of experimental improvisation with live painting and an electronic double bass. Sound artist Fumio Tashiro and Juecheng will interact forming a contemporary sound world drawn from the influence of everyday sound and sounds from the Baroque era. Meanwhile, conceptual designer Miho Morita will simultaneously present moving images through live projection.


‘When you eat and listen to your favorite song or a song that sets a mood you’re in, it’s kind of euphoric.’

- Sam

Chef Sam has been in the NYC food industry experiencing the ever-changing palate of people from various cultures. He has always been motivated to comfort people in this come and go nature of New York City.


During this concert your appetite will expand the sense of hearing. This presents a discussion and can be a new understanding of classical music. The relationship between food and music is a natural balance that we may have forgotten and this is what we wish to excite and be considered. We would like to remind our listeners how music can be ‘smell’ and how food can be ‘heard’.


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food & music menu

DEEP FRIED CELLO WITH STEAMED VOICE

- a multisensory three-course concert

Course One

Green Gazpacho Sam Adedipe
Soup made of raw blended vegetables and served cold

Allegory - Deep fried cello with steamed voice Braam van Eeden
Premiere and dedicated to Juecheng Chen and Amy Tcheupdjian


Variations on a theme of Schumann Braam van Eeden

For four hands and cello


Course Two

Porcini Risotto Sam Adedipe
Italian rice dish served with ‘Steamed’ Porcini Mushrooms

Improvised Opera: Weekdays Juecheng Chen

Premiere


Course Three

Kabayaki Wings Sam Adedipe
‘Fried’ chicken wings in a Japanese glaze

Exogenesis symphony No. 1: Overture Muse

Ne me quitte pas Jacques Brel

Bachianas brasileiras No. 5 Heitor Villa-Lobos


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About Juecheng Chen

Ju-eh (Juecheng Chen) is a conceptual virtuosic countertenor who specializes in presenting what classical music can be today. His recent artistic appearances include: Helmet Mindsets at Art During The Occupation Gallery, NYC Jan 2018; Featured artist in exhibition piece Sonora, Taxispalais, Innsbruck, Austria Nov 2017 – Jan 2018; Featured artist at the Kostabi Band at The Cutting Room, NYC Dec 2017; Durational performance art with Sylva Dean and Me, Biennale 2017, Venice, Italy. Beatboxing Countertenor premiere at National Sawdust, NYC, April 2017. His operatic roles include: Handel - Orlando (Orlando, USA, 2017), Handel - Bertarido (Rodelinda, USA, 2016), Ruggiero (Alcina, USA, 2015), Rinaldo (Rinaldo, Italy, 2015), Radamisto (Radamisto, Netherlands, 2013), Arsamene (Serse, UK, 2012); Cavalli - Apollo (Gli Amori di Apollo e di Dafne, Italy, 2015); Monteverdi - Ottone (L'incoronazione di Poppea, UK, 2011). He completed his Master's degree in voice in Mannes, The New School for Music in New York in May 2017.


About Amy Tcheupdjian

Australian born cellist, Amy Tcheupdjian is currently based in New York City. She completed her Professional Studies Diploma at Mannes School of Music in 2016. Amy began playing ‘cello at the age of 4, and since then has been actively involved in performing with many ensembles; including - The Melbourne Symphony Orchestra, Orchestra Victoria. In 2011 she was awarded the Allans Music Prize and the Monash Hiroyuki Iwaki Orchestral Scholarship. Amy performed as a soloist in Carnegie, Weill Hall in 2015. Other performances throughout her career have included; ‘Music in the Round’ Concert Series, ‘Emerging Artist’ series, ‘Timeless Concert’ Series, as well as being a frequent performer on 3MBS radio Australia. Throughout her studies, Amy has toured internationally with various ensembles throughout Scandinavia, Italy, Brazil, and Australia. Amy frequently performs and teaches throughout NYC.


About Samuel Adedipe

Nigerian-born and raised, Sam discovered his interest and love of food very young, cooking for his younger siblings at the age of 7. Upon moving to the United States in 2005, Sam began honing in on his culinary senses. Starting as a dishwasher in his first kitchen, Sam has climbed the culinary ladder and evolved into the Chef he now is. Sam felt it was important to be open and receptive to all areas in the kitchen in order to understand kitchen operations. As a chef, it is necessary to understand and respect culinary traditions of different cultures. Sam knows this is important and that is why he makes a point to study and practice the art of cooking.


About Mirror in The Wood

Mirror in The Woods was created to acknowledge and celebrate the "Now." By embodying the fundamental ideals of Morí: diversity, community, and collaboration. We invite to commune with us as we explore traditional as well as contemporary cuisines, arts, and cultures.

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Location

Mirror in The Woods

575 Union Street

Brooklyn

New York, NY 11215

View Map

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No Refunds

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