PREVIEW | Centrediscs Celebrates Launch Of Shadow & Light With Free Listening Party

Alice Ping Lee Ho (Photo: Bo Huang); Marc Djokic (Photo courtesy of the artist); Christina Petrowska Quilico (Photo: Bo Huang); Larysa Kuzmenko (Photo courtesy of the artist); Christos Hatzis (Photo: Bo Huang)
Centrediscs will be celebrating the launch of a new release titled Shadow & Light with a listening party in Toronto on May 31, 2023. The album features three double concertos for piano and violin by contemporary Canadian composers.
The double concerto is a form that dates back to the Baroque period, where it became quite popular. It’s a way to spotlight the virtuosity of soloists against the richness of orchestral accompaniment.
Violin and piano, often experienced as a duo performance, are not often paired in a concerto. The listening party will give attendees the chance to mingle and chat with the composers and artists on the album. That includes composers Alice Ping Yee Ho, Christos Hatzis, and Larysa Kuzmenko, pianist Christina Petrowska Quilico, and violinist Marc Djokic.
Sinfonia Toronto provides the orchestral accompaniment, with Nurhan Arman conducting.
“With all the stars aligned, it was our good fortune to document three wonderful Canadian contributions to this engaging form together with two soloists who possess vast experience with new music,” Nurhan Arman said in a statement.
The Composers
Larysa Kuzmenko
The Toronto-based composer and pianist is also a Juno nominee. Her popular pieces for ensembles and various solo instruments are rooted in an extended tonal and melodic mode, and have been commissioned and performed by ensembles from across Canada, including the Toronto Symphony Orchestra directed by Peter Oundjian and Jukka-Pekka Saraste, the Calgary Philharmonic Orchestra directed by Rune Bergmann, the Winnipeg Symphony Orchestra directed by Bramwell Tovey, the Gryphon Trio, flutist Susan Hoeppner, pianists Anton Kuerti and Christina Petrowska-Quilico, and cellist Shauna Rolston. She is currently an assistant professor at the University of Toronto’s Faculty of Music.
Alice Ping Yee Ho
Born in Hong Kong, Alice Ping Yee Ho has become one of Canada’s most prominent living composers, with a body of work in a range of genres. She is a multiple award winner, including the 2022 Nova Scotia Symphony’s Maria Anna Mozart Award, 2022 Barlow General Commissioning Award, 2019 Johanna Metcalf Performing Arts Prize, 2016 Louis Applebaum Composers Award, and a 2013 Dora Mavor Moore Award “Outstanding Original Opera” for her opera The Lesson of Da Ji, among others.
Her pieces have been performed by ensembles and soloists that include the Finnish Lapland Chamber Orchestra, Esprit Orchestra, China National Symphony, Shanghai Philharmonic Orchestra, Polish Radio Choir, the Toronto, Vancouver, Winnipeg, Victoria, Nova Scotia, Hamilton, Kitchener Waterloo, and Windsor Symphonies, the Luxembourg Sinfonietta, Penderecki String Quartet, and many more.
Christos Hatzis
Greek-born Canadian composer, writer and educator Christos Hatzis is also a Juno Award-winner and currently a professor at the Faculty of Music, University of Toronto. His works, which have been performed widely across Canada as well as internationally, are often noted for their spirituality, and use of non-traditional instruments and soloists, including marimbas and Arabic singers, among others. He has composed works in a variety of forms, including scores for dance and ballet.
His works have been commissioned by artists such as Hilary Hahn, percussionist Dame Evelyn Glennie, the Winnipeg and Montreal Symphony Orchestras and the Royal Winnipeg Ballet among others. He often spotlights social issues such as climate change and Indigenous issues in his work, which has also been recorded on Naxos, Deutches Grammophon, and other labels.
The Soloists
Christina Petrowska Quilico
Christina Petrowska Quilico, C.M., OOnt, FRSC, has a recording legacy of more than 50 releases and counting, including four that were nominated for Juno Awards. She has performed widely in North American and Europe, and is professor emerita, senior scholar at York University. She was appointed to the Order of Canada in 2020, “…for her celebrated career as a classical and contemporary pianist and for championing Canadian music.”
Marc Djokic
Halifax-born violinist Marc Djokic has a busy career as the Concertmaster of l’Orchestre classique de Montréal and Music Director of ART CRUSH Ensembl’arts, as well as a sought after soloist. He is a multiple award winner, including the 2020 ECMA Classical Recording of the Year for his debut album Solo Seven. He has toured through Canada as well as internationally, and has performed with the TSO, National Arts Centre Orchestra, and others.
Entry is free, with pre-registration required. Information [HERE].
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Anya Wassenberg is a Senior Writer and Digital Content Editor at Ludwig Van. She is an experienced freelance writer, blogger and writing instructor with OntarioLearn. Latest posts by Anya Wassenberg (see all)

Grilled Chicken Breast

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This is my go-to grilled chicken breast recipe, it comes out so juicy and flavorful, perfect over salads, sandwiches, or for meal prep!

Grilled Chicken Breast
When it comes to making grilled juicy chicken breasts in my house, the thinner the better! Thinner chicken cutlets cook faster, more evenly and because of their thinner size, allows the marinade to penetrate better giving you a more flavorful chicken. Here I marinated the chicken breasts with olive oil, garlic, red wine vinegar and dried herbs. These grilled chicken breasts are perfectly charred and delicious. They’re an easy healthy, low-fat, high protein meal. And so versatile to make ahead for meal prep! Add them to salads or bowls, sandwiches, or as a main with vegetables and a grain. The grilling process gives the chicken a slightly smoky taste that’s undeniably delicious. No grill? Try these juicy, air fryer chicken breasts!

Why This Recipe Works!

Faster Cooking Time: Thin chicken cutlets cook much quicker than whole chicken breasts due to their thinner size. This is a major advantage if you’re trying to prepare a meal quickly.
Even Cooking: It can be challenging to cook a thick piece of chicken evenly. The exterior might become overcooked by the time the interior is fully cooked. With thin cutlets, you can achieve a uniformly cooked piece of chicken, reducing the risk of dryness or, conversely, under-cooking.
Marinade Penetration: Because of their thinner size, cutlets allow marinades and seasonings to penetrate more thoroughly, leading to more flavorful chicken.
Versatility: Thin cutlets are great for a variety of dishes like sandwiches, salads, or pasta because they can be easily layered or sliced.

Ingredients

Boneless skinless chicken breasts, preferably organic (boneless chicken thighs work too)
Chicken Marinade: extra virgin olive oil, crushed garlic, dried Italian herbs, or use dried oregano, red wine vinegar, kosher salt and black pepper, to taste
Optional Variations: Add garlic powder, onion powder, smoked paprika or swap vinegar for lemon juice.

How To Make Grilled Chicken Breasts

Prepare the Chicken: Start with your thin chicken cutlets. If you haven’t already, follow the instructions above to pound your chicken to an even thickness of about 1/4 inch.
Marinate the Chicken: Combine olive oil, garlic, dried herbs and vinegar in a large deep shallow dish. Season the chicken on both sides with salt and black pepper then add them to the marinade. Make sure they’re evenly coated then, cover and marinate in an airtight container in the fridge at least 30 minutes, but preferably up to 2 hours for better flavor. Or as long as overnight.
Preheat Your Grill: Heat your grill or grill pan to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash.
Cook Chicken: Once your grill is heated, oil the grill grates and add the chicken. Grill the chicken about 2-3 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Because the cutlets are thin, they will cook quickly. Be careful not to overcook them, as chicken can become dry if cooked too long.
Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.

What To Serve with Grilled Chicken
You can serve grilled chicken with a side of creamy cucumber salad, grilled veggie towers, asparagus, broccoli, grilled zucchini, on top of a fresh salad, or in a sandwich or wrap.
How To Cut Chicken Breast Into Thin CutletsMaking thin chicken cutlets involves pounding the chicken to an even thickness. Here’s a simple method:
What you’ll need:

Boneless, skinless chicken breasts, about 8 ounces each
Plastic wrap or a large zip-top bag
A meat mallet, rolling pin, or heavy skillet
A cutting board

Instructions:

Prep Your Chicken: Start with boneless, skinless chicken breasts. Trim any excess fat or connective tissue.
Prepare the cutting board: Lay a piece of plastic wrap out on a cutting board. Place the butterflied chicken breast on the plastic wrap, then fold it over the top of the chicken. If you don’t have plastic wrap, you can also place the chicken inside a zip-top bag with the top open (so air can escape).
Pound the Chicken: Using a meat mallet, a rolling pin, or the bottom of a heavy skillet, gently pound the chicken breast to an even thickness. Start from the middle and work your way out. You’re aiming for a thickness of about 1/4 inch.
Prepare for Cooking: Now your chicken cutlets are ready to season and cook. Because they’re thin, they’ll cook quickly — just a few minutes per side in a skillet or grill over medium heat.

Remember, always handle raw chicken with care to avoid cross-contamination, and clean all surfaces and utensils well after they have come into contact with raw chicken.

More Grilled Chicken Recipes

Grilled Chicken Breast Recipe
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This is my go-to grilled chicken breast recipe, it comes out so juicy and flavorful, perfect over salads, sandwiches, or for meal prep!

Prep: 5 minutes minsCook: 6 minutes minsMarinate Time: 30 minutes minsTotal: 41 minutes mins

Serving Size: 2 pieces

Ingredients
ul.wprm-advanced-list-7306 li:before {background-color: #424242;color: #ffffff;width: 22px;height: 22px;font-size: 12px;line-height: 12px;}InstructionsPrepare the Chicken: Start with your thin chicken cutlets. If you haven’t already, follow the instructions above to pound your chicken to an even thickness of about 1/4 inch.Marinate the Chicken: Combine olive oil, garlic, dried herbs and vinegar in a large deep shallow dish. Season chicken on both sides with salt and black pepper then add to the marinade.Make sure they’re evenly coated then, cover and marinate at least 30 minutes, but preferably up to 2 hours for better flavor. Or as long as overnight.Preheat Your Grill: Heat your grill or grill pan to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash.Grill the Chicken: Once your grill is heated, oil the grates and add the chicken cutlets. Grill the chicken for about 2-3 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Because the cutlets are thin, they will cook quickly. Be careful not to overcook them, as chicken can become dry if cooked too long.Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.

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NutritionServing: 2 pieces, Calories: 339 kcal, Carbohydrates: 1.5 g, Protein: 51 g, Fat: 12.5 g, Saturated Fat: 2 g, Cholesterol: 165.5 mg, Sodium: 523.5 mg, Fiber: 0.5 g
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