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New York City Ballet's Joseph Gordon and Tiler Peck in "Fancy Free." Photo by Paul Kolnik, Courtesy NYCB.

One of the titans among choreographers of the 20th century, Jerome Robbins will be celebrated by a number of ballet companies worldwide in 2018 for the centennial of his birth. He died in 1998 at age 79 after a prolific career. His rare talent enabled him to direct and choreograph Broadway hits (West Side Story, On the Town and Fiddler on the Roof, among many) and to create sublime ballets, such as Afternoon of a Faun for New York City Ballet; Fancy Free (his first ballet) for American Ballet Theatre; and NY Export: Opus Jazz for his short-lived troupe Ballets: U.S.A.


Jerome Robbins. Photo Courtesy Dance Magazine Archives.

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Tanaquil Le Clercq at the 1967 book signing. Reprinted with permission from Dance Magazine.

Ballerina Tanaquil Le Clercq may have been known for her long-limbed dancing and versatile grace, but it turns out that her renown didn't end there. In 1967 the former New York City Ballet star published The Ballet Cook Book, a mix of ballet history, food stories and the pièce de résistance: recipes collected from over 90 famous NYCB dancers and choreographers including George Balanchine (her then husband), Jacques d'Amboise, Melissa Hayden and Allegra Kent.

Why bring this up now? This year marks the 50th anniversary of her book's publication, and in celebration, food scholar Meryl Rosofsky is curating a program exploring the context of the book. Held on November 5 and 6 at the Guggenheim Museum, the program will include live performance excerpts with roles originated by Ballet Cook Book contributors including Balanchine's The Four Temperaments, Bugaku, Stars and Stripes and Western Symphony as well as a panel conversation with d'Amboise and Kent (both of whom were at the original book signing) and current NYCB principals Jared Angle and Adrian Danchig-Waring, both talented cooks.That certainly seems like plenty of excitement to us, but attendees can also stop into the Guggneheim's Wright Restaurant to taste select dishes from The Ballet Cook Book including Le Clercq's Chicken Vermouth, Balanchine's Slow Beet Borschok, Hayden's Potato Latkes and Kent's Walnut Apple Cake.

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Known for her long limbs and leggy grace, Tanaquil Le Clercq was one of the most transcendent American ballerinas of her generation. George Balanchine's fourth and final wife, Le Clercq was an inspirational muse for both Balanchine and Jerome Robbins, who choreographed Afternoon of a Faun for her in 1953. The ballet, described as “a chance encounter between two young dancers in a studio," is dedicated to Le Clercq, who shines in this 1953 clip alongside partner Jacques d'Amboise.

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