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Via nbcsandiego.com
For many Latin Americans, tradition plays a huge role in the development of not just the culture but also the music that comes from that culture. This is clearly evident in the work of Cuban Son Band Septeto Nacional. Since 1927 the Cuban band has worked tirelessly to keep the traditional Cuban son alive and little has changed for the 4th generation of the band that currently tours today. San Diego will be able to experience true, authentic Cuban Son at their upcoming Anthology concert here in Little Italy on September 3rd. Recently I was lucky enough to talk with Francisco Oropesa from the group about the history and tradition of Septeto Nacional. I hope you enjoy the interview as much as I did.
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Ritmo Bello: Francisco Oropesa, it’s great to finally sit down with you to talk about the legendary Septeto Nacional. Okay, let’s begin. Can you give my Ritmo Bello readers some background on the band’s origin and the original leader, Ignacio Pineiro?
Septeto Nacional: The Septeto Nacional was officially founded on December 13, 1927, by Don Ignacio Piñeiro at 56 Pocito Street in the neighborhood of Pueblo Nuevo, in Havana, Cuba. Additional founding members were Juan de La Cruz Iznaga, Francisco Solares, Jose Manuel Incharte, Alberto Villalón, Bienvenido León y Abelardo Barroso. Another early member was Lázaro Herrera. He became the first trumpeter to record Cuban son in the newer septet format. Prior to this, the group was a sextet, as were the vast majority of son groups in Cuba at the time. The addition of the trumpet was a major innovation in the development of Cuban son.
Ritmo Bello: What exactly does ‘septeto” refer to, the group members themselves or the instruments? What’s the history behind the name?
Septeto Nacional: Septeto (Septet) refers to the number of muscians in the group (seven musicians, each with an instrument). Ignacio Pineiro played a significant role in changing the number of musicians in the son format to seven from the original six.
Ritmo Bello: Most folks may not be familiar with the difference between modern salsa music and Cuban Son. How would you describe the differences and what do you see as the advantages of one music form over the other?
Septeto Nacional: First, the son is played with acoustic instruments. Some of the early instruments are no longer used as frequently, such as the Marímbula (used as a bass – constructed of several metal strips attached to a box) and the Botija (a jug – like those found in the Kentucky black jug bands).
The son played by Septeto Nacional is special. Ignacio Piñeiro’s unique arrangements and compositions are infused with many of the African derived music traditions found in Cuba, such as Rumba (the Rumba complex includes: Guanguancó, Yambú and Colombia) and Abakuá. He created and enriched his music with all these elements.
Ritmo Bello: Although Septeto Nacional is known for its rich musical history I’m sure you have an opportunity to make new music. How and where do you find inspiration for creating new music?
Septeto Nacional: The most important objective for our group is to keep the original repertoire and preserve the Rumba style Ignacio Piñeiro brought to the son.
When we make new music, we’re inspired by our excellent musicians and composers. However, we always make sure to conserve the traditional character and brand handed down by Ignacio Piñeiro.
Ritmo Bello: As a history buff I always like to see the greater picture and understand how music has evolved through certain events. How has the Cuban revolution in 1959 affected music coming from Cuba such as Cuban Son?
Septeto Nacional: In our case, the group has not been affected. We have always received our country’s full support. We tour and perform a great deal and through this, we receive much admiration and respect in Cuba and throughout the world. We are proud to be the ambassadors of Cuban Folklore, a title we’ve held since 1929, and represent our traditional music at the highest levels.
Ritmo Bello: Can you tell me a little about the albums that Septeto Nacional has released to date?
Septeto Nacional: A vast number of recordings have been made since 1927. Between 1959 and 2010, more than 20 albums have been released. Some of the latest and most significant recordings are: Poetas del Son (Chant du Monde label – Grammy nominated, 2002), El Sabor de la Tradición (Ferment 2005), Noche de Conga (Egrem 2007), Desafiando al Destino (Bis Music 2009).
Ritmo Bello: Are there current plans for new CD releases coming up soon?
Septeto Nacional: Our latest album is titled Sin Rumba, No Hay Son from Harmonia Mundi/World Village Records. We’re launching it on this U.S. tour. The official release date is September 14th. The CD has 14 great tracks. We hope our fans enjoy it and that it’s a success on the global market
Ritmo Bello: What song from your group best epitomizes true Cuban Son in your opinion?
Septeto Nacional: Indisputably, there are many songs from Piñeiro that exemplify the Septeto Nacional. However, in my opinion, the most universal is Échale salsita (throw a little salsa on it!). The term “salsa”, the blanket word we use today to describe tropical/Latin music, can be traced to this son composition.
Ritmo Bello: What type of awards has the group received over the years on account of Cuban Son music? Which ones are you most proud of receiving?
Septeto Nacional: I think the most significant awards the Septeto Nacional has received are the gold medals from the Seville World’s Fair in 1929 and the Chicago World’s Fair in 1933. Equally as important, the group is also a recipient of the Cuban Cultural Heritage Award of Distinction. We’re proud and honored to be so recognized.
Ritmo Bello: What are you future plans concerning your music?
Septeto Nacional: To continue the worldwide promotion of Ignacio Piñeiro’s music, identified globally as Cuban Folklore.
Ritmo Bello: As a salsa dancer I have to ask, what do you think about the growth and popularity of dancing to salsa, Cuban Son or other types of Latin music?
Septeto Nacional: In many countries we see salsa dancers dancing on rhythmic elements of the Cuban Son. We also see many people come to Cuba to learn popular dance, some of them have dance academies that exist in different countries. I think it’s great to see so many young people eager to learn how to dance to this music we all love. Cubans breathe their music and dance (both in popular and folkloric forms). It’s a constant presence in our lives, from morning to night. Cubans live it every minute of the day – in their homes, on the streets, festivals, clubs – music, dance and art are a constant presence in Cuba. It’s a part of our lives from the time we’re born. We know and understand all Latin rhythms and trends from all parts of Latin America.
Ritmo Bello: At the upcoming Anthology show September 3rd what can we expect to see when you perform?
Septeto Nacional: The audience can expect to listen and dance to the best Cuban traditional music, the most authentic and best preserved Cuban son in the style of Ignacio Piñeiro.
Ritmo Bello: Is there anything else you’d like to share with the San Diego salsa and Latin dance community that we haven’t covered yet?
Septeto Nacional: We hope the San Diego public enjoys our music and our interpretive quality. We’re the 4th generation of Septeto Nacional and have played over 500 concerts in over 36 countries over the past 10 years.
Ritmo Bello: Do you have contact information in case anyone from the Ritmo Bello audience wants to contact you?
Septeto Nacional: They can contact us by email at echalesalsita@cubarte.cult.cu or by phone in Cuba 535-2829003 or 537-8635736. Ask for Frank or Ricardo.
Ritmo Bello: Francisco, on behalf of the San Diego salsa dance community and Ritmo Bello thank you for your time! It has been an honor to talk to you today.
Septeto Nacional: Many thanks to you and the Ritmo Bello audience. We hope to see all of you at the Anthology Jazz Club shows.
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Via ritmobello.com
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WHAT: Taylor Hicks
WHEN: Sunday, August 22nd, 2010, 7:30pm
TICKETS: $7 - $45 BUY TICKETS
MORE INFO: Artist Profile
In honor of Chef Todd Allison, Anthology’s new culinary rock star, elite members of the San Diego media scene came together on August 17 to celebrate on the club’s third floor lounge
The media movers and shakers not only enjoyed champagne and the music of the Anthology House Band, but a variety of Chef Todd’s specialties including Maine Lobster Corn Dogs, Dungeness Crab Beignets, Golden Beets & Goat Cheese, Braised Short Rib And Truffle Risotto, Mediterranean Meat Satay, White Chocolate Rice Pudding.
Each guest received a jar of Chef Todd’s homemade gourmet jams. Along with Heirloom tomato and saffron, the flavors included black mission fig and port preserve and yellow peach and clove preserve.
All the food was well-received (as was Chef Todd), but the braised short rib was singled out by at least one guest as the last thing he’d like to eat before he died.
Guess he liked it.
CLICK HERE to view the photos.
by Ryan Eisenacher | discoversd.com
San Diego foodies, drum roll please…..
Little Italy’s revered restaurant and music venue Anthology has added another kitchen superstar to their already stellar lineup. Award-winning Chef Todd Allison has joined the San Diego supper club to bring savory and innovative dishes to the San Diego scene.
But you’d be equally surprised to find out that this all-star didn’t start out his career wanting to be a chef.
“It was set in stone that I was going to go to a racing school,” Todd said. “That’s where my passions were, but a certain series of events landed me back in San Diego and, to earn money, I went back to what I was comfortable in and that was back in the kitchen.”
A native of Coronado, Allison began his culinary career working as a dish washer before moving his way up the ranks to be sous chef. Still, Allison never thought about cooking as a career until a good friend named Ken Irvine suggested he go to culinary school. Irvine introduced Allison to James Boyce, a top chef at Mary Elaine’s at the Phoenician Resort & Spa in Arizona, who became like a second father and the rest is chopping block history.
Over the years, Allison has acquired accolades including the Mobile 5-Star, Triple A 5-Diamond and the Grand Wine Spectator awards, as well as notable positions as Sous Chef at Aqua at the St. Regis Monarch Beach in Dana Point and Chef de Cuisine at Bollinger’s in Laguna Beach.
Now back in action in his hometown of San Diego, Allison’s deep rooted culinary passion has made him overwhelmingly excited about making the Anthology menu as noteworthy as its musical lineup. Music fans can expect nightly specials to offer tastes compatible with the musical guests.
“Music has a huge impact on food,” says Allison. “If you’re listening to some conga drums, you’re not going to want Mediterranean Sea Bass; you’re going to be thinking about drinking a pina colada and having some plantains. Music and food both have the ability to take you to an area, even if you’ve never been there.”
With plans to freshen and shake things up in the kitchen, Chef Allison will definitely wow diner with his signature Cranberry-Pistachio Pesto and unusual Harissa spice, a chili paste made from the North African Piri Piri pepper that delivers a pleasant heat on the end of dishes. He also plans to incorporate his favorite fish, Loup de Mer, which he says translates to ‘Wolf of the Sea.’
Make Chef Allison’s Fav Dish
Harissa Marinated Calendonia Skewers
What you’ll need: 5 smoked Roma tomatoes, 5 roughly chopped Roma tomatoes, 5 cloves of garlic chopped, 1 chopped Spanish onion, 2 ribs celery chopped, 1 fennel bulb chopped, 2 stalks leeks chopped, 2 cups white wine, 1 quart chicken stock, 1 sprig fresh thyme, 2 bay leaves, 1 handful fresh basil
Make it: In large sauce pot, sauté garlic, onion, celery, fennel and leeks for roughly five minutes, deglaze with wine and add saffron. Add tomatoes and chicken stock, bring to a simmer, add fresh herbs and cook for 40 minutes. Puree and strain through a fine sieve.
Combine 1 cup of olive oil and half-cup of harissa paste mix well. Next, marinate 4 to 5 prawns in the harissa marinade for 30 minutes then place them on a skewer with assorted vegetables (cipiollini onions, bell peppers, fennel). Preheat your grill and once it’s hot, cook skewers on both sides for 4 to 5 minutes.
Serve: Place your skewers in a large bowl or deep plate and pour the tomato broth over and enjoy!
Eat Up! Head into Anthology this summer to discover how Chef Todd Allison has “relit the kitchen fire” with his creative menu full of marvelous flavor. We guarantee your taste buds will be hooked.
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Via discoversd.com
SAN DIEGO — Members of the San Diego Symphony are suiting up for a “Luscious Noise” summer showcase at Anthology on Wednesday, Aug. 25.
Catch the wave of the future in live classical music and sip a mai tai or a kamikazi while experiencing a riptide of new flavors created by Anthology’s new executive chef Todd Allison.
Conductor/producer John Stubbs and symphony musicians hope to sweep the audience away with a new “Luscious Noise” summer medley and a multimedia display that will heat up the screen. Stubbs says he is trying to prove that classical music sounds just as good in a nightclub as a symphony hall.
Production highlights will include:
– Pianist Jessie Chang performing in Strauss’s “Violin Sonata”
– Harpist Julie Smith performing Marcel Tournier’s “Sonatine” from Opus 30
– Trombonist Kyle Ross Covington performing Leonard Bernstein’s “Elegy for Mippy II”
– Percussionist Jason Ginter performing “When Love Prevails” on marimba by David Burge; along with dancers Amanda Daly and Rebecca Correia who will perform a live modern dance piece
Other music selections will include:
– Vivaldi’s “Summer” from “The Four Seasons”
– Adagietto from Symphony 5 by Gustav Mahler
– First movement of “Sinfonie IX” by Mendelssohn
– A string sextet from Strauss’s “Capriccio” followed by a video excerpt from the opera
The multimedia portion of the show features:
– A video clip from Hiroshi Teshigahara’s “Woman in the Dunes” with music by Toru Takemitsu
– Natalie Dessay singing recitative (melodic speech in opera) from Strauss’s “Ariadne auf Naxos”
— An excerpt from the 1955 film “Picnic” with Kim Novak and William Holden
“Luscious Noise” will begin at 7:30 p.m. Wednesday, Aug. 25, at Anthology, 1337 India St., San Diego. Tickets are $10 to $20. Call (619) 595.0300 or visit www.AnthologySD.com
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Via sdgln.com
by LINDSAY HOOD | nbcsandiego.com
He is a feast for the eyes and he can prepare a feast for your tummy.
Todd Allison is a talented culinary artist and was once nominated for title of ‘most sexy’ chef. He is the executive chef at Anthology.
Allison likes to think of himself as a Mediterranean and French fusionist with a passion for California ingredients.
He has been working in the kitchen since he was a child, ever since he used to ask his mom, “What’s for Dinner?” and she would reply, “I don’t know, Todd. What is for dinner?”
Through trial and error, Allison became a master in the kitchen, but with his serious side comes his playful side and two of his recipes can help you bring the fun right into your own kitchen.
Dazzle your guests with a Cotton Candy Mojito. Stir up your favorite mojito mixture, sugar the rim, place a small amount of cotton candy in the glass, and pour your mixture right on top. Your guests can watch the cotton candy melt right into their glass.
If you are in the mood for fun, amaze your friends with Allison’s Lobster Corn Dogs.
Take some lobster and dip it in your basic corn dog batter and dip it in your fry daddy at home. If you don’t have one, put some oil in a pot wait until it reaches 300 degrees, which you can check by using a candy thermometer. Fry it for about 3 minutes and voila you have a lobster corn dog.
A native of Coronado, Allison began his career in the kitchen as a dishwasher, working his way up through the ranks.
As a child, he dreamed of attending racing school and becoming a NASCAR driver, but at the suggestion of a friend he entered culinary school.
“I wanted to be like Ricky Bobby, I wanted to go fast, but I ended up going fast in the kitchen,” Allison said.
Allison was introduced to top chef James Boyce, who became like a second father to him and guided him through his career.
“He changed my whole world view on what being a chef is all about,” Allison said.
Allison plans to take his passion for food and make Anthology’s menu as noteworthy as its musical lineup.
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Via nbcsandiego.com
by Keli Dailey | signonsandiego.com
Three weeks with a new chef at Anthology (they finally replaced Eric Bauer, who left in May), and already the supper club kitchen’s smoking.
Smoldering within: a hot acquisition from the Hilton Checkers in Los Angeles, chef Todd Allison, nominated L.A.’s sexiest chef not long before his departure (la.eater.com).
Know what that means?
Allison — a San Diego native who busted suds in Coronado restos as a teenage dishwasher; who worked the line beside renowned chefs James Boyce and Michael Mina; who has executive cheffed in three Cali culinary cities — could be Mr. August in our calendar of smoking hot San Diego chefs. (He surfs. We’re thinking a B&W Herb Ritts-esque beach shoot.)
Of course, some of you turn to our food notes for more than which pretty faces are on our gastro-groupie radar.
So we’ll tell you last night Anthology hosted a coming-out-media-party for Allison. We were treated to the chef’s handmade jams as gifts. (We’ll probably use his tomato saffron jam – made with overripe toms from Suzie’s Farm — on a chicken kabob with carmelized onion and cucumber tonight.)
We were also introduced to some of his new menu. We talked to the chef about his love of fresh and local. However, it felt like a real missed opportunity to not have Allison spoon feed the bite-sized samples to guests.
Musician Josh Damigo, who stopped by the Allison party with Rosie Bystrak of SDDialedIn before the Swell Season concert, had this to say on his Twitter.
“The Braised Short Rib w/ truffle risotto at @AnthologySD. May the record show, this is what I want for my last meal when I’m on death row.”
And then Damigo retrieved two spoonfuls of the baby soft short rib dish for us.
It tasted like love.
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Popcorn performed in the studio on San Diego Living today to give a preview of what is to expect at their 7:30pm show at Anthology tonight:
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WHAT: Popcorn
WHEN: Thursday, August 12th, 2010, 7:30pm
TICKETS: $7 - $23 BUY TICKETS
MORE INFO: Artist Profile
By Hadley Tomicki | losangeles.grubstreet.com
Chef Todd Allison has apparently bolted from Downtown’s Checker’s. The news arrives this morning from down south, with San Diego Gay and Lesbian News reporting that Allison is now manning the stoves at a Downtown San Diego restaurant and music venue named Anthology. Allison, a gifted veteran of Michael Mina’s empire, revitalized the menus at Checker’s, where ole man Keller himself once cooked, with gorgeous plates of seasonally influenced cuisine. Sadly, the restaurant and hotel bar were typically much more empty than his cooking deserved, likely overshadowed by the boom of trendy new Downtown food and drink projects. It’s hard to picture Checker’s bouncing back without a big name to follow Allison’s departure, so stay tuned for updates on its fate.
Anthology’s new executive chef Todd Allison shares recipe for prawn skewers [San Diego Gay and Lesbian News]
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You into guilty pleasures? How about guilty ecstasy? How about bucketloads of shameful glee that can only be experienced while enjoying famous movie theme songs performed by a live rock band? Yes, Hollywood songs (e.g. “Ghostbusters” and “Footloose”) are the new show tunes, and that’s what you’ll get with the family-friendly feast of the senses that is Popcorn: A Live Movie Soundtrack Experience at Anthology (1337 India St. in Little Italy) at 7:30 p.m. Thursday, Aug. 12. The producers even pump the sweet smell of buttered kernels through the auditorium as they project clips from Caddyshack (yes, the dancing gopher), Top Gun and other recognizable film classics on the wall. General admission “value tickets” are $7, with dining-area tickets starting at $15. anthologysd.com
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Via sdcitybeat.com
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