At Dress for Success and Women of Wardrobe's annual Summer Soiree, generously hosted by Tootises, fashion-forward attendees dressed in pretty pastels, bold patterns and lots of ruffles — many designed by Houston's Hunter Bell, who showed off her fall line alongside jewelry by Claudia Lobao. Chairs Karishma Asrani, Courtney Campo, Allie Danziger and Melissa Sugulas welcomed guests to the event, which toasted the 20th anniversary of Dress for Success, and raised more than $20,000 for the org.
With Violins and ‘Virtual Turntables,’ a String Quartet’s Collab with a DJ Will Make You Rethink Classical Music
Nov. 15, 2023
CAN MUSIC EXPRESS the sound of a melting ice cap? It’s a question Houston’s Apollo Chamber Players and New York-based composer, author, and multi-media artist Paul Miller, a.k.a. DJ Spooky, will explore Nov. 18 at the Burke Baker Planetarium in “Canceled,” a concert of works for string quartet, digital electronics, and A.I. generated visuals.
A veteran of DJing clubs and abandoned warehouses back when vinyl was your only option, Miller’s current rig includes a laptop and two iPad Pros, which he uses as “virtual turntables” to remix sampled sounds and ever-morphing images in a sort of dance and dialogue with Apollo’s formidable musicianship. Listeners may be surprised to discover there is indeed the common ground between music of the European classical music canon and hip-hop.
Now in its 16th season, Apollo has distinguished itself as one of the city’s premier string quartets, commissioning and programming new works by and closely collaborating with unrepresented composers from around the world. Founded in 2008 by violinist Matthew Detrick, the quartet includes Detrick’s wife and fellow violinist Anabel Ramirez, violist Aria Cheregosha, and cellist Matthew Dudzik. The provocative and politically aware approach to programming continues to be a hit with Houston audiences.
Apollo first met Miller a year ago at a performance of his at Texas A&M. “All of us were very intrigued with what Paul is doing in his space connecting classical with hip-hop,” says Detrick. “His ideas of how to create cultural harmony really jibe with Apollo’s.” Like Detrick and the other members of Apollo, Miller is “agnostic” when it comes to style, and believes collaboration across genres and disciplines is key to pushing back against the forces of censorship and bringing attention to climate change and other environmental concerns.
“It’s all hands on deck at the moment,” says Miller, who speaks highly of Apollo (“They’re amazing!”) and is currently Artist in Residence at Yale University Center for Collaborative Arts and Media. “We really need to rethink the role of moving between worlds, styles and scenes. That’s one of the healthiest and most robust things we can do these days.”
Global warming and climate change are the inspiration for Miller’s Arctic Rhythms, one of the pieces on Saturday’s program. To create the work, Miller took his studio to the ice fields of Antarctica to record climate data, including temperature differentials, water levels, and humidity indexes and then translate that data into music. The resulting “acoustic portraits” of the slowly melting ice sound a lot like the patterns one hears in four-on-the-floor techno and hip-hop, and Miller’s straightforward string writing is crafted to emphasize the grooves. Also on the program is a new work by Miller based on George Orwell’s prescient novel 1984, featuring an A.I. replication of the voice of legendary science fiction writer Samuel R. Delany reading the book, which in turn triggers images based on different scenarios described in Orwell’s nightmarish vision for the future. (On a lighter note, Miller is currently working on an A.I.-generated cookbook of recipes based on sustainability.)
In conversation via Zoom, Detrick and Miller’s appreciation for music’s historic connection to storytelling, philosophy and science is apparent. (Detrick’s office includes a framed image of a scowling Beethoven, who infused his music with the ideals of the Enlightenment; meanwhile, a large photograph of Albert Einstein looms behind Miller.) And while both readily acknowledge the perilous nature of our times — Miller jokes at one point there should be a t-shirt that just reads, “It’s bad!” — each seems blessed with the tragic optimism psychologist and Holocaust survivor Victor Frankl describes in his book, Man’s Search for Meaning.
“Music helps us reimagine what is possible,” says Miller. “I’m happy to be alive in such a strange and surreal time.”
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Beloved Chef Rolls Out Long-Awaited Sushi Spinoff in Montrose — Wagyu, Sake and More!
Casey Giltner
Nov. 7, 2023
FOUR-TIME JAMES Beard-nominated chef Manabu Horiuchi has for many years given all his time, talents and energy to his Upper Kirby gem of a restaurant, Kata Robata. It's paid off — the sushi joint is largely thought of as one of the best and most dependably high-quality dining destinations in the city. But today, Katami, Chef Hori's new concept located in an iconic Montrose space, finally bows.
The 180-seat restaurant, serving freshly and precisely prepared Japanese cuisine, including sushi, Wagyu and more, opens tonight on West Dallas, where Nino's and Vincent's previously served loyal patrons for decades. The interior has been reimagined based on the principles of Feng shui, with a light-filled dining room and darker, moodier lounge-style bar. And while the menu is more expansive than the one at Kata Robata, make no mistake — Katami is a sushi-forward restaurant, serving the same impossibly fresh fish sourced from Chef Hori's Japanese fishmongers, along with thoughtfully incorporated local produce. And there's a variety of omakase experiences available, spanning nine to 15 pieces of chef-selected sashimi.
Chef Manabu Horiuchi
PBJ Foie Gras
Southern Smoke roll
Uni
But beyond the sashimi and signature rolls — don't sleep on the Southern Smoke Roll, with tuna belly, sea urchin, shiso, wasabi and a dollop of caviar — find decadent Wagyu selections ranging from carpaccio-style to Robata-style, grilled over Binchotan charcoal. And Chef Hori is also playfully experimenting with dishes like foie-gras milk bread with Nutella; and Japanese-style shaved-ice ice cream.
It's all best washed down with sake, of course, and at Katami, there's no shortage of good ones: The unique selection includes rare sakes by the bottle or glass, and craft cocktails utilize the spirit along with Japanese gin, whiskey and yuzu bitters.
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