MY MOST MEMORABLE MEAL: SIR JAMES GALWAY

Sir James Galway is internationally regarded as both a matchless interpreter of the classical repertoire and a consummate entertainer whose charismatic appeal crosses all musical boundaries. His unique sound, superb musicianship and dazzling virtuosity have made him one of the most respected artists of our time. During his 50-year career, he has recorded more than 60 albums and sold more than 30 million albums worldwide. One of the most influential musicians of our time, he has brought new audiences to classical music and new music to classical audiences.

He has received many honors including The President’s Merit Award from the Recording Academy, Billboard Magazine’s Record of the Year Award, Artist of the Year from Musical America and the Grande Prix du Disque Award. Twice Her Majesty Queen Elizabeth II of England has honored him: in 1979 with an Order of the British Empire and in 2001 with a Knighthood for services to music.  In June, 2008 he was inducted into the Hollywood Bowl Hall of Fame.

GFG:  Tell us about the most memorable meal you ever ate and what made it memorable.  

Galway:  My wife and I recently had our close friend Andrea Grimminelli and his new wife over to our house for the evening to celebrate his recent marriage – which was very special.  There is nothing nicer than being in the company of good friends and enjoying a good meal together in a nice, relaxed atmosphere.  
 
GFG:  Where was it?  

Galway:  At our home in Switzerland, the evening of Tuesday, 8th April 2008
 
GFG:  Was it home-cooked or at a restaurant? 

Galway:  Well, it was cooked at home, but we brought the chef in from a restaurant. He has cooked for us on before on special occasions.  
 
GFG:  What was on the menu?

Galway:  My wife worked hard on the menu with the chef – and it was worth it.  After appertizers of spicy skewered chicken, thai style salmon and small vegetable soup canapes, we started with Tuna Sashimi & Tuna Tatar on a small Rosti (typical Swiss way of cooking potatoes) and a nice herb salad.  Then we had a seasonal asparagus soup with shrimp.  This was followed by the most wonderful piece of Turbot cooked with Morel mushrooms and spring vegetables.  A small dessert concluded a really wonderful evening.

GFG:  Do you eat before a performance? 

Galway:  Yes.  We eat a light meal.  Something like a chicken salad with a light vinigrette dressing on the side.  I try and stay well away from anything too heavy and salads covered in  thick, rich dressings with cheese and croutons.  

GFG:  Do you eat after a performance? 
Galway:  No unless it is a formal dinner. Then I go along and pick around a bit.

GFG:  What sort of meal do you enjoy? 

Galway:  Mostly fish and vegetables and sometimes just vegetables.  Our cook, Cristina, is really good at cooking vegetables in all manner of ways and provides a wonderful varity of seasonal vegetables. My wife cooks great fish and we are lucky enough to live in a village on the lake where there are a number of local fisherman, so we get a really nice selection of fresh seafood..  
 
GFG:  Do you have fond memories of a childhood food that you still enjoy as a comfort food?
 
Galway:  Yes – potatoes in all forms!   As a kid growing up in Belfast we loved“ champ“ which was potatoes mixed with  scallions (which you may know as green onions) and butter.

Sir James and Lady Jeanne Galway can be heard on the Universal CD My Magic Flute and Sir James is featured on the RCA Red Seal release The Essential James Galway.  On September 16, 2008, Sir James’ first recording for Sony Classical--O’Reilly Street—will be released.  The CD is a collaboration between Sir James and Cuban-born, Grammy-nominated recording group Tiempo Libre that will put a new spin on the jazz suites of Claude Bolling.  For more information on Sir James Galway’s schedule, contact:  Jane Covner/JAG Ent., jcovner@jagpr.com