Metropolitan Opera Guild Presents DIVAS AND DINNER: A SECOND HELPING OF FOOD AND OPERA, 5/4

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." -J.R.R. Tolkien, the British scholar & fantasy novelist born in 1892 and who lived until 1973, once said.

The Metropolitan Opera Guild, a premier arts education organization dedicated to enriching people's lives through opera, takes opera lovers back in time with an encore of last year's sold-out "Divas and Dinner" series. "Divas and Dinner: A Second Helping of Food and Opera" will once again immerse attendees in the world of their favorite operas.

Chef and opera aficionado Carl Raymond returns to host this popular series that will take place on May 4, 11 and 18 at the Opera Learning Center, 70 Lincoln Center Plaza, in New York City. Using operas and composers from the 2016-2017 season, Chef Raymond will lead attendees into the worlds and culinary histories of 18th and 19th century Italy, France and Spain, complete with video and audio excerpts.

"Food plays such an integral part in our beloved operas," said Chef Raymond. "Taking a closer look at the popular cuisine during the opera's time periods will give us a greater understanding of the characters and the stories they tell. We'll delve into the culture that engulfs our favorite operas, and discuss the way they dined and the food they ate, to give us a greater sense of the work as a whole."

In each session Chef Raymond will explore dishes inspired by top operas and provide recipes for attendees to replicate in their own homes. Wine and hors d'oeuvres will be served.

Session topics are:

· Thursday, May 4: The Gastronomic Rossini - Chef Raymond will look at some of Rossini's most famous references to food in operas such as La Cenerentola, Il Viaggio a Reims, IL Barbiere di Siviglia and more. Chef Raymond will also discuss some of Rossini's own favorite dishes.

· Thursday, May 11: Dining with The Courtesans - In this talk, Chef Raymond will take attendees back to Paris in the 1830s and 1840s: a glittering city fueled by the French love of dining in public and hosting grand entertainments in their sumptuous bourgeois townhouses. He'll explore dining and entertaining in the world of the seductive demimonde, while also discussing the grand scenes from Verdi's opera La Traviata.

· Thursday, May 18: From Don Giovanni to Don Jose - In the final session, Chef Raymond will discuss the food and drink that appears in Don Giovanni and Carmen. From the role of bitter Seville oranges, to the potent manzanilla Carmen sings of, Spanish food reflects the rich and tumultuous history of the land itself.

Full course registration of the series for the general public is $66; and $60 for Guild members and students. Individual sessions for the general public are $25 in advance; and $22 for Guild members and students. The sessions will be held in the Opera Learning Center, located on the 6th Floor of the Samuel B. and David Rose Building at 70 Lincoln Center Plaza. For more information or to register, visit The Metropolitan Opera Guild website or call 212-769-7028.

About The Metropolitan Opera Guild:

The Metropolitan Opera Guild is the world's premier arts education organization dedicated to enriching people's lives through the magic and artistry of opera. The Guild fosters personal expression, confidence, literacy and collaboration in children with customized education programs integrated into the curriculum of their schools, and builds a deeper appreciation of opera in adults through workshops and community programs, and by publishing Opera News, the world's leading opera magazine. Through its unique relationship with the Metropolitan Opera, the Guild offers all audiences unique access to the artists, performances and majesty of one of the world's most renowned performing arts companies. For more information about The Metropolitan Opera Guild and its programs, visit metguild.org.

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