Subscription Concert #3 American Dreams Of Russia Saturday, March 30 @ 3 PM (preconcert talk @ 2:30 PM) First Reformed Church (NEW Covenant Hall) 8 No. Church St, Schenectady Daniel Godfrey’s From a Dream of Russia for clarinet, violin and piano is paired with Glinka’s Trio Pathetique and Rick Sowash’s Daweswood Suite as well as music of Gliere and Maude Powell for a special afternoon of Russian and American music. Professional cinematographer/editor of PilotGirl Productions, Sonja Stark, has compiled a beautiful montage that will complement the Godfrey. Her video footage and photographs were shot during her many trips to Russia with the Albany-Tula Alliance. Stark is the Public Relations Committee Chair for the sister-city organization. The Dawes Arboretum has supplied stunning images to accompany the Daweswood Suite. We are delighted, as well, to have composer Daniel Godfrey join us for this unique concert with a pre-concert talk at 2:30pm. Musicians of Ma’alwyck core members Ann-Marie Barker Schwartz and Petia Kassarova are joined by guest artists Paul Green, clarinet and Noah Palmer, piano. Tickets $25/10. Free Preview - March 27 @ Noon, SUNY Schenectady (SCCC), Room 215, Music Bldg A Russian Feaster Overture - Three-course dinner following March 30th performance. Tickets $35, reservations by March 23, limited to 50. ChefsIt was inevitable that, as a job-seeking actor, Byron Nilsson would spend time in the restaurant business. He has worked both sides of the kitchen door, but began his culinary training at the Country Bistro in Ridgefield, Conn., soon graduating to the kitchen of the renowned Elms Inn in the same town, where he trained with chef Mario Scala. Locally, he has taught cooking classes at the Troy Arts Center and Different Drummer's Kitchen in Albany, and he spent thirty years reviewing restaurants for Metroland Magazine. He and his wife, Susan Whiteman, operate Jollity Farm Catering from their rural Montgomery County retreat. Susan Whiteman received her initial culinary training under Ruth Bronz at Miss Ruby's Cafe in West Stockbridge, Mass., planning and preparing an ever-changing menu that highlighted many different cuisines. She also studied at L'Hostellerie Bressane under Jean Morel and at the Saucier Institute in Manhattan before becoming the day chef at Albany's Beverwyck Restaurant. MenuOur culinary troika will be a three-course trip through the traditional, beginning with blini. Russian blini are prepared from a yeast-based batter for a slightly spongy texture and are served with a variety of savory accompaniments. Ours will include smetana (sour cream) and, taking a slightly Nordic detour, home-cured gravlax.For the main course: beef Stroganoff. This hearty stew has many variants throughout Europe and Asia, but we'll be preparing top sirloin strips in a sour-cream-enhanced sauce with mushrooms and onions, served with your choice of egg noodles (buttered, of course) or kasha (buttered, of course). Or both, as you prefer: the key is not to restrain yourself. And we'll serve an Olivier salad, which many term the national dish of Russia--a compote of diced ham, hard-boiled eggs, peas, onions, and much more tossed in a light, homemade mayonnaise. It's back to blini for dessert, but we're celebrating fin de s'cle Russia by also preparing the irresistible mille cr'pe, adding a Gallic touch to the parade of little pancakes with which you'll finish your meal.