In this instance, he’s alternating the first and second acts of Garland’s concert with a four-piece band.
On a late Sunday afternoon, Wainwright’s opening night performance as the sun set on the Hudson River was an informal affair. Wainwright possesses an entirely different sound but a similar yearning that inexplicably connects the two artists. Hers was a voice other-worldly - a weathered knowing that could reflect a lyric through back-phrasing or a money note that shook the rafters. Wainwright first tackled the massive set list at age 34. Garland was 38 years old when she performed at Carnegie Hall.
#FLY SCREEN CURTAIN SERIES#
In honor of what would have been her 100 th birthday on June 10, he’s revisiting the Carnegie Hall concert through a series of performances at City Winery in both New York City (through June 10) and Chicago (June 16-17). In 2006, singer-songwriter Rufus Wainwright recreated the famous evening in the same historic venue and has since carried a torch for Garland. But it was her 1961 concert at Carnegie Hall that has lived on in infamy thanks to a live album produced by Capitol Records. Garland achieved a different recognition later in her career, momentarily stepping away from the silver screen (she was fired from 1951’s Royal Wedding) and into the concert spotlight, touring the UK and playing several extended runs at Broadway’s Palace Theatre. Judy who? Gays of a certain age have gone gaga for Garland since she first walked the yellow brick road in the 1939 film The Wizard of Oz. What are your thoughts on plane food? Let us know in the comments.Welcome to Curtain Call, our mostly queer take on the latest openings on Broadway and beyond. It’s nice to know some things never change.Įmily Brookes flew Business Premier as a guest of Air New Zealand. It was nicely warmed through, but the butter that came with it – in a ceramic dish – was rock hard. On my lunch flight, I ordered Turkish loaf. Planes had their limitations and they knew it if your meat was a bit tough and your vegetables a bit soft, well, what else would you expect? The flight was the journey, not the destination. Strangely, the imperfect facsimile of restaurant food I was served last week made me nostalgic for the airline food I was served a few decades ago. The food is certainly better than it was when I flew as a child, but it’s still missing the mark of what it wants to be.
#FLY SCREEN CURTAIN FULL#
There isn’t a full kitchen and a team of chefs behind that curtain and nor should there be. I can't fault Air New Zealand any of this. In the main meal, my bocconcini was freezing cold. My bagel was, understandably and necessarily, not at the quality of a cafe breakfast. It will be officially rolled out in October, but last week was trialled in Business Premier class for a few passengers, of which I was one. National carriers, like our own Air New Zealand, are an important extension of their country’s tourism economy and are, for many visitors, the first experience of that country they will have.Īir New Zealand has been considering this as it begins to rise from the ashes of Covid, and has been hard at work preparing a new menu. Airlines are in a competitive market today, and part of how they distinguish themselves from one another is through the food they serve. Today, one of the many things that has changed about flying is what and how we eat. You could eat nice food whenever you got wherever you were going flying was a means to an end, but at the same time its own, unique experience. It definitely wasn’t restaurant quality food, and neither was it expected or intended to be. * Air New Zealand is changing up its inflight snacks: Here's our wishlist * How my first post-Covid overseas trip was almost ruined at the check-in counter * What it's like to fly on Qantas' non-stop flight from Sydney to London * Air New Zealand vs Qantas: Mystery test reveals who is best across the Tasman We always flew Economy, so I can’t speak for what was happening up in Business or First Class, but back in Cattle it was casseroles or stews that bled into the rice or mash, drinks in plastic pottles covered with foil, spongy wedges of cake in individual plastic containers, and white bread rolls with little packets of butter, both of which were always, always freezing cold. The food wasn’t intended to do much more than that, in those days.
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