We like to celebrate in our orchestra; birthdays, retirements, weddings, births and yearly, the end of the opera season. In early spring, before we all go our separate ways, Sir Andrew Davis gathers orchestra and staff for an elegant dinner at Coco Pazzo on Hubbard St. a few minutes from the opera house. Pit black is replaced with colorful dresses and ties, prosecco and cabernet flow freely and we fill our plates with delicacies like wild boar ragout and roasted quail in a red wine reduction (my personal favorite). It’s become a tradition and we are grateful to Sir Andrew for his generosity.
We like to celebrate in our orchestra; birthdays, retirements, weddings, births and yearly, the end of the opera season. In early spring, before we all go our separate ways, Sir Andrew Davis gathers orchestra and staff for an elegant dinner at Coco Pazzo on Hubbard St. a few minutes from the opera house. Pit black is replaced with colorful dresses and ties, prosecco and cabernet flow freely and we fill our plates with delicacies like wild boar ragout and roasted quail in a red wine reduction (my personal favorite). It’s become a tradition and we are grateful to Sir Andrew for his generosity.
Clockwise from upper left: David Griffin and Sue Warner, William Denton and Wei Liu Denton, Lewis Kirk with Sir Andrew Davis, and Antony Freud with Laura Deming, Jack Zimmerman, and Jack Stubbs.