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Jeni Slotchiver Weinberg

@theweinbergs

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The greatest poverty is not to live
In a physical world,
To feel that one's desire
Is too difficult to tell from despair. —Wallace Stevens

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Adiós Nonino, by the great inventor of modern tango, Astor Piazzolla, virtuoso bandoneon artist, classic and jazz composer. Here, the quintet's performance is arranged for piano by Jeni, with her free improvisations, inspired by the composer's performance with his quintet, Cine Teatro Gran Rex, Buenos Aires, December 20, 1981. #astorpiazzolla #tangosrgentina JeniSlotchiver.com
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Astor Piazzolla's music is not just a score, but also, according to a definition of jazz, "a way of playing." Its materials do not come from the "blues" or the rigid tanguero rhythms. The essential peculiarity of the tango that Piazzolla retains and cultivates is the "canyengue", something as tangible and difficult to define as swing. A symbiosis of both terms - "Canying" - would be the tight synthesis to define the genus Piazzolla. by @theweinbergs

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Nothing we can do will change this. The emptiness we feel will be forever as will the memories and blessings of his grace, brilliance and kindness.💔 by @theweinbergs

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Dansa do Indio Branco, Rio 1936
Heitor Villa-Lobos. Jeni Slotchiver piano by @theweinbergs

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by @theweinbergs

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Le Du X Putong X Saga, June 12
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We remain shocked and saddened at the untimely death of Chef James Kent. Little did we know Wednesday would be the last time we would see him. He came bounding out of the kitchen, a happy puppy, full of his usual energy and enthusiasm, greeting us with hugs all around. Carl said 'What are you doing in NYC?' We laughed, he said. 'Is that where I am? I don't even know where I am, I've been everywhere!' He lived every moment to the fullest, beautifully, with intention and joy. God bless his loving family.
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Highlights: Strawberry "Yum" & Mint Radish, Thai Wild Mushroom. Pineapple, Coconut, Rose. Seafood: Shrimp & Morels. Spicy Tuna, Apple, & Avocado. Abalone & Tom Kha. Clams, Thai-Style Gazpacho & Northern Thai Spices. Spanish Mackerel, Yuzu Kosho. Octopus, Black Garlic. Kristal Caviar Tamago, Bonito Espuma. Strawberry Grouper, Ant Larvae, Rice Field Water Bug Sauce & Northeast Chili Paste. Four Story Hills Farm Lamb, Glazed Lamb Ribs. Baby Lamb Loin & Massaman Curry Lamb Belly, Harissa, Sweetbread. Chef James Kent. by @theweinbergs

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May 4 2024 performance Jeni Slotchiver piano
From Danzas Argentinas 1937 by Alberto Ginastera; Danza del gaucho matrero by @theweinbergs

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May 4 2024 performance

Jeni Slotchiver piano. From Danzas Argentinas 1937 by Alberto Ginastera; Danza de la moza donosa by @theweinbergs

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Maestro German Diez was born in Havana, Cuba on June 18, 1924. After graduating with highest honors from the Iranzo Conservatorio de Musica in Havana, where he won the National Music Award competition for studies in foreign countries in 1945, he came to the United States to study with Claudio Arrau. He performed in the West Indies, Cuba, the United States, and appeared on many radio and television programs. He began his career as a pedagogue in 1948, and taught winners of many piano competitions, such as the prestigious William Kapell Piano Competition and the National Fulbright Awards screening committee.

Maestro Diez came on board as piano faculty to @ghmusicschool Greenwich House Music School in 1950 and became Chair of the piano department in 1968. He was faculty at Bard College, SUNY Purchase, Hunter College, and the Brooklyn Conservatory. Over the course of his tenure at Greenwich House Music School, Maestro Diez taught more than 1,500 students. His influence can be seen in every aspect of the school’s operations. In 1997 Greenwich House established a fund for the German Diez Piano Scholarship. The scholarships in his name are given on the basis of merit and need to promising piano students. taken in Greenwich House Music School by @theweinbergs

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27th anniversary of my historic All Busoni Concert
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The Announcement. March 9, the 27th anniversary of my historic all Busoni concert in 1997, the first in over 30 years, and the first of many more I would present around the world. The program in the sold out hall. Announcement, interview in Time Out NY. The letter back stage from The Busoni Foundation.
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In 1999, Busoni the Visionary Volume 1 is released and on the eve of the millennium, Anthony Tommasini, music critic of the New York Times, selects it as a critics choice. Volume 2 and 3 would follow, as well as many essays and publications, translated in 5 languages, on this brilliant composer, born Ferruccio Dante Michelangiolo Benvenuto Busoni, a wonder child, the preeminent concert pianist of his time, or any, conductor, philosopher, inventor, a true renaissance man and a humanist. He was a mentor to many of the greatest composer of the 20th century including Debussy, Ravel, Schoenberg, Bartok.
Busoni the Visionary Series Volume 1. Volume 2. Volume 3.
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Come visit me here and learn all about Busoni (1 April 1866-27 July 1924). by @theweinbergs

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Cecchi's
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NYC, a magical place for chance encounters, sometimes life changing, sometimes inspiring, sometimes becoming more than the moments themselves. It happened after dinner one night, a lovely person compliments our style, we compliment hers, and we continue together on our way along 57th street. She is new to the city. We learn a bit about each other, share contacts, maybe to meet again. But who ever knows? Time passes, we reach out, we meet for drinks, months pass, we share a dinner, and another, and so goes the beginning of a wonderful friendship. Just another reason to love our city. Faezeh @vfaezf! Happy birthday to our lovely friend! by @theweinbergs

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Hakubai Part 2 of the 11 course Winter Kaiseki
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"Hakubai is an exquisitely transportive contemporary Japanese experience that layers refinement, authentic culture and the utmost craftsmanship" Hakubia is a truly transportive experience in all aspects. The rooms are exquisitely appointed, the lighting is serene, the floral arrangements are stunning. Artistic elements adorn the environment and beautifully complement the various spaces of this newly reinvented restaurant. We sat at the counter for the Kaiseki. It was out of this world. Thank you Chef Keisuke @kei.theprince.kitanonewyork. Thank you you Kevin Anderson @kband09, general manager of this magical remarkable new restaurant for the lovely tour of the many gorgeous spaces and a most exquisite wine pairing.
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Yakimono | grilled - a5 wagyu, tama-miso; Head Chef Keisuke Otsuka prepares the oshokuji | rice - hitsumabushi & ocha-zuke, aka-dashi, pickles; Mizugashi | palate cleanser - yogurt sorbet, shiso jelly, candied buddha's hand; Omokashi | dessert - strawberry shortcake; Ocha | tea & little sweets - dorayaki, bonbon, yuzu tartelette.

. by @theweinbergs

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Hakubai Part 1
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"Hakubai is an exquisitely transportive contemporary Japanese experience that layers refinement, authentic culture and the utmost craftsmanship" Hakubia is a truly transportive experience in all aspects. The rooms are exquisitely appointed, the lighting is serene, the floral arrangements are stunning. Artistic elements adorn the environment and beautifully complement the various spaces of this newly reinvented restaurant. We sat at the counter for the Kaiseki. It was out of this world. Thank you Chef Keisuke @kei.theprince.kitanonewyork @keisuke.ootsuka. Thank you you Kevin Anderson @kband09, general manager of this magical remarkable new restaurant for the lovely tour of the many gorgeous spaces and a most exquisite wine pairing.
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Sakizuke | amuse bouche - crab miso; Zensai | small delicacies - ezo awabi, komochi kombu, ankimo; Head Chef Keisuke Otsuka creates a masterful centerpiece for our personal enjoyment as we dine! Mushimono | steamed - uni chawan-mushi; Otsukuri | sashimi - offerings from the sea; Takiawase | simmered - winter vegetables, chrysanthemum dashi; Onsai | warmed - kinmedai kenchin. by @theweinbergs

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