El Digital, by the leading new Agency Europapress, for today's concert:
http://www.eldigitalcastillalamancha.es/articulo.asp?idarticulo=90345
Global Castilla-La Mancha: a region Agenda included the concert in the Cuenca proposals
Showing posts with label Tour Information. Show all posts
Showing posts with label Tour Information. Show all posts
Friday, May 20, 2011
More media coverage for Cuenca and Toledo concerts
While we wait for the TV new on yesterday´s performance in Cuenca, here you have some new links to the concerts:
Frost Chorale Barcelona Benefit concert on the Press
Dear members and friends of Frost Chorale
While it is quite hard to follow up all the different digital, radio and television appearances of the concert, printed press is easier to trace ( and also harder to achieve).
Here you have some samples on Barcelona concert, from media among the most read in the city:
El Digital, by the leading new Agency Europapress, for today's concert:
Global Castilla-La Mancha: a region Agenda included the concert in the Cuenca proposals
El periódico de Catalunya, Gran Barcelona section, proposals, page 36
20 minutos, page 25, Cultural section, La revista
Tuesday, May 17, 2011
Frost Chorale benefit concert for the José Carreras International Leukaemia Foundation in Barcelona on May 17
When the Frost Chorale performs in Barcelona on Tuesday, May 17, the concert will be for a good cause: the José Carreras International Leukaemia Foundation. José Carreras is a Catalan tenor particularly known for his performances in the operas of Verdi and Puccini. Born in Barcelona, he made his debut on the opera stage at the age of 11 as Trujamán in Manuel de Falla's El retablo de Maese Pedro and went on to a career that encompassed over 60 roles on the stages of the world's leading opera houses and in the recording studio. He gained fame with a wider audience as one of The Three Tenors along with Plácido Domingo and Luciano Pavarotti in a series of mass concerts that began in 1990 and continued until 2003. Carreras is also known for his humanitarian work as the president of the José Carreras International Leukaemia Foundation (La Fundació Internacional Josep Carreras per a la Lluita contra la Leucèmia), which he established following his own recovery from the disease in 1988. Supporting scientific research has been one of the biggest priorities of the José Carreras Foundation. Since 1988, the various José Carreras Foundations around the world have invested more than €100 million in research and have financed over 400 research projects.Leukemia is a type of cancer of the blood or bone marrow characterized by an abnormal increase of white blood cells. In 2000, approximately 256,000 children and adults around the world developed some form of leukemia, and 209,000 died from it. About 90% of all leukemias are diagnosed in adults.
Friday, May 13, 2011
More media and internet coverage
Dear members and friends of Frost Chorale,
Your performances are getting announced through internet as well as by other mass media. Here you have some quick links access:
Friday, May 6, 2011
Spanish meals and most typical dishes
Dear travellers, here you have some suggestions on Spanish food issues: Meals and dishes.
Notice you will find local specialties by city as well, in other posts. Cuisine is a part of the culture, so be adventorous and enjoy it!
MEALS:
Breakfast: is small in Spain. Better said, just coffe - sometimes with a roll - is quite an usual breakfast. Then we have “el pincho” or “el café” – like an early lunch. This is when we have something to eat. It usually takes people out of their offices from 11 to 12… so this it the time when you have the longest lines in the banks, etc...!
Tapas: We call so to different appetizers we use to combine and share in a meal. It helps you to try different foods. Tapa means literally “lid”, coming from the Medieval Times, when they used to serve slices of ham/cheese/bread etc on top of the wine carafe.Tapas are
great as they are cheap and small. So is a good way to try different food.
Comida: late big lunch: we usually have a great meal around 2 – 3 pm. We have 2 courses and dessert.
MENU: is what we call “Plate of the day”, it is usually a great option: freshest food, 2 courses and dessert/coffee and sometimes also the drink for 10-15 Euros.
Cena: our dinner time: at home, it is usually small: one dish often with salad/dairy. But when eating o
utside it is as big as Comida (lunch). It is usually a bit more expensive than Comida too.
LA CUENTA: Please ask for the bill as soon as you get served the last thing you ordered. It takes fore
ver to get bills!! This system will allow you to leave as soon as you finish. If not, you will be waiting a long time!
FOOD YOU SHOULD TRY, FROM ALL OVER SPAIN:
Jamón Serrano: One of the most famous Spanish specialties. It is pork cured ham. It has to be from Iberian Black Pork – not from the pink pig. Then of course you have different qualities:
Blanco: Not the real one. This is done from pink pig fed with bad fodder.
Ibérico: it means it is from the Iberian Black Pork: less fat, healthier.
Bellota: The best: It is Ibérico but the pork is fed naturally only with acorn.
Olive oil: You will find it best in Mediaterranean Coast and South Spain. The pure juice press in cold is called: Extra Virgen.
Other qualities are lower, not really so good - and Orujo is really bad.
Olive oil varies from transparent gold to cloudy green. It is naturally bitter
and the acidity decreases with transparency and yellow. We love thick cloudy green one – really thick, and really bitter.
Gazpacho: This cold tomato and garlic soup is only to be found in Mediterranean
and South Spain area, and only in summer. Much of the gazpacho you will find will be done with the “tomato concentrated” can, so aks if they have the "real" one…
Paella: see at Valencia dishes post
All-i-oli: see at Valencia dishes post
and of course, we have to present one of our most favourite sweet proposals:
Chocolate con churros: This is hot chocolate to dip churros inside. Churro is a fritter: a long dough fried and covered with sugar. Do not worry, you will loose the calories with the walking!
Tuesday, April 5, 2011
Baggage policy by Iberia: weight and size.
Dear travellers,
Here is the information about Iberia free of charge baggage. We hope it helps you to pack and travel better.
Here is the information about Iberia free of charge baggage. We hope it helps you to pack and travel better.
We are very glad that you will be in Spain very soon!
Hold baggage checked in
To make your flight with Iberia safer and more comfortable, transporting your baggage must meet certain conditions so it can be carried out free of charge.
You are allowed to transport ONE piece of luggage free of charge. Make sure that you comply with the following size and weight limitation:
* Size (standard) : the total length+width+height of each item must not exceed 158 cm (62 inches), including strap, pocket and wheels (expect for certain special baggage)
* Weight (standard) : Each item that you check will have a free maximum weight of 23 kg (50,6 pounds). If the item exceeds 23 kg and weighs up to a maximum of 32 kg (70,4 lbs), an excess baggage charge of € 60 per item will apply. Under no circumstances will baggage in excess of 32 kg* be accepted.
* Certain individual items of baggage (pieces), such as musical instruments, TV cameras, commercial spare parts, etc., weighing between 32 kg and 45 kg (70,4 and 99 lbs) may be allowed, taking into account special excess weight and with a charge of € 150.
If you wish to check in extra items to the free baggage allowance, you will have to pay an additional cost for excess baggage.
More info at:
http://www.iberia.com/OneToOne/v3/obsmenu.do?prgOid=8462&tabId=3&menuId=02120500000000&menuRP=1&language=en&country=ES&market=ES&IS_ANONYMOUS=true
Hold baggage checked in
To make your flight with Iberia safer and more comfortable, transporting your baggage must meet certain conditions so it can be carried out free of charge.
You are allowed to transport ONE piece of luggage free of charge. Make sure that you comply with the following size and weight limitation:
* Size (standard) : the total length+width+height of each item must not exceed 158 cm (62 inches), including strap, pocket and wheels (expect for certain special baggage)
* Weight (standard) : Each item that you check will have a free maximum weight of 23 kg (50,6 pounds). If the item exceeds 23 kg and weighs up to a maximum of 32 kg (70,4 lbs), an excess baggage charge of € 60 per item will apply. Under no circumstances will baggage in excess of 32 kg* be accepted.
* Certain individual items of baggage (pieces), such as musical instruments, TV cameras, commercial spare parts, etc., weighing between 32 kg and 45 kg (70,4 and 99 lbs) may be allowed, taking into account special excess weight and with a charge of € 150.
If you wish to check in extra items to the free baggage allowance, you will have to pay an additional cost for excess baggage.
More info at:
http://www.iberia.com/
Wednesday, February 16, 2011
New additions to your Incantato Tour Blog!
Dear Frost Chorale Travelers,
We have added some new, important, and exciting information to your Incantato Performance Tour Blog. Please click on the links below to learn more about your upcoming journey. Be sure to check back regularly for further updates and browse the rest of the blog for fun destination information.
Travel information:
We have added some new, important, and exciting information to your Incantato Performance Tour Blog. Please click on the links below to learn more about your upcoming journey. Be sure to check back regularly for further updates and browse the rest of the blog for fun destination information.
Travel information:
- Updated tour itinerary
- Flight schedules
- Travel insurance information
- Map of tour route
- Travel Tip: What to pack
- Travel Tip: Money matters
- Travel Tip: High voltage
- Santa Maria del Mar, Barcelona
- Palacio del Marques de Dos Aguas, Valencia
- San Esteban, Valencia
- San Pedro, Cuenca
- Santo Tome, Toledo
- NH Numancia, Barcelona
- Hotel NH Las Artes, Valencia
- Parador de Cuenca, Cuenca
- Cigarral el Bosque, Toledo
- NH Parque Avenidas, Madrid
Enjoy the tour blog? Then become a follower!
Dear Singers, Family and Friends of the University of Miami Frost Chorale, we sure hope you enjoy the blog and recommend that you become a follower by clicking on the respective option in the right side bar of this webpage. As a follower, you will never miss an update and once the group heads over to Europe there should be lots of news coming your way. You can also leave comments which are like virtual greetings. Our tour team will pass those messages to the travelers on tour whenever possible. Everyone at Incantato Tours wishes you well as you prepare for this exciting journey under the leadership of Dr. Josh Habermann.
Monday, October 11, 2010
Culinary Spain
Touring Spain, the University of Miami Frost Choral will taste some of the local specialities. Here are descriptions for some of the foods and drinks:
Horchata
Horchata or orxata is the name of several kinds of traditional beverage, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas). The name comes from Valencian orxata, probably from ordiata, made from ordi (barley). The French and English
'orgeat', the Italian 'orzata', and the Surinamese Dutch orgeade have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley. Various folk etymologies exist – one legend links the origins of the name to James I of Aragon, who after being given the drink for the first time by a local in Alboraia, was said to have exclaimed "Això és or, xata!" ("That's gold, darling!"). In Spain, it usually refers to orxata de xufa (horchata de chufa), made from tigernuts, water, and sugar. Originally from Valencia, the idea of making horchata from tigernuts comes from the period of Muslim presence in Valencia (from the 8th to 13th century). It has a regulating council to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. The village of Alboraia is well known for the quality of its horchata. It is served ice cold as a natural refreshment in the summer. Tigernut horchata is also used in place of milk by the lactose intolerant. The horchata is traditionally served with fartons, a finger shaped pastry.
Merienda
Merienda is a light meal, usually taken in the afternoon or for brunch - it fills in the meal gap between lunch at noon and dinner, or between breakfast and lunch. It can be anything from a piece of French-style bread with a piece of chocolate on top, to bread with chorizo, ham or salami. Simplicity is typically key as the meal is not meant to spoil one's appetite for the proper dinner.
Agua de Valencia
Agua de Valencia (English: Water of Valencia) is a cocktail made from a base of cava or champagne (wine), orange juice, vodka and gin - the travelers of the Frost Chorale will indeed be served the alcohol free version of it. In general, it is served in pitchers of various sizes and is
drunk in a broad cocktail glass. It was made for the first time in 1959 by Constante Gil in the bar Café Madrid de Valencia in the city of Valencia. According to the writer María Ángeles Arazo in her book "Valencia Noche" the bar was frequented at that time by a group of Basque travellers that used to order "Agua de Bilbao", referring to the bar's best cava. Tired of always ordering the same thing, they challenged the owner to offer them something new and he suggested that they try the "Agua de Valencia". They agreed to try what Gil made, and liking it, they continued to drink it in later visits. For a decade the drink was known only to a small group of clients and it wasn't until the 1970s that it started to become known in the wider Valencian nightlife. Since then, it has grown to be a very popular drink.
Horchata
Horchata or orxata is the name of several kinds of traditional beverage, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas). The name comes from Valencian orxata, probably from ordiata, made from ordi (barley). The French and English
'orgeat', the Italian 'orzata', and the Surinamese Dutch orgeade have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley. Various folk etymologies exist – one legend links the origins of the name to James I of Aragon, who after being given the drink for the first time by a local in Alboraia, was said to have exclaimed "Això és or, xata!" ("That's gold, darling!"). In Spain, it usually refers to orxata de xufa (horchata de chufa), made from tigernuts, water, and sugar. Originally from Valencia, the idea of making horchata from tigernuts comes from the period of Muslim presence in Valencia (from the 8th to 13th century). It has a regulating council to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. The village of Alboraia is well known for the quality of its horchata. It is served ice cold as a natural refreshment in the summer. Tigernut horchata is also used in place of milk by the lactose intolerant. The horchata is traditionally served with fartons, a finger shaped pastry.Merienda
Merienda is a light meal, usually taken in the afternoon or for brunch - it fills in the meal gap between lunch at noon and dinner, or between breakfast and lunch. It can be anything from a piece of French-style bread with a piece of chocolate on top, to bread with chorizo, ham or salami. Simplicity is typically key as the meal is not meant to spoil one's appetite for the proper dinner.
Agua de Valencia
Agua de Valencia (English: Water of Valencia) is a cocktail made from a base of cava or champagne (wine), orange juice, vodka and gin - the travelers of the Frost Chorale will indeed be served the alcohol free version of it. In general, it is served in pitchers of various sizes and is
drunk in a broad cocktail glass. It was made for the first time in 1959 by Constante Gil in the bar Café Madrid de Valencia in the city of Valencia. According to the writer María Ángeles Arazo in her book "Valencia Noche" the bar was frequented at that time by a group of Basque travellers that used to order "Agua de Bilbao", referring to the bar's best cava. Tired of always ordering the same thing, they challenged the owner to offer them something new and he suggested that they try the "Agua de Valencia". They agreed to try what Gil made, and liking it, they continued to drink it in later visits. For a decade the drink was known only to a small group of clients and it wasn't until the 1970s that it started to become known in the wider Valencian nightlife. Since then, it has grown to be a very popular drink.
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