ML - Michigan Avenue

2015 - Issue 5 - September

Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!

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photography by anjali pinto also down to earth. PD: The orange accents are very '70s, which I love. [Grilled octopus with chickpeas, farro, frisée, and pistachio vinaigrette is served.] Pamella, you mentioned Fashion Week. What's coming up in your fall collection? PD: The inspiration for this fall was Paris in the '70s. That's why I was saying it's very '70s-looking here—the lighting, the colors. That was an exciting time for artists, photo- graphers, dancers. AW: I remember being there a lot. Are there any particular pieces that are your favorites? PD: What's really big right now are the jumpsuits. [Trying the octopus] Wow, that's good. The spices are great, it's grilled, it's perfectly done. AW: It's tender—a nice charred exterior but soft in the middle. Really good. Let's talk Chicago. How does the city inspire you? PD: First of all, it's the Midwest. With all the work I do I'm in New York, and Midwestern people stick together. AW: I agree with you. There is an integrity about Midwestern people: considerate, passionate about their city. PD: Your dancers are from all over, though. AW: Once they come to Chicago, they fall in love with the city, I think because creatively there's a lot happening in Chicago. PD: It's interest ing how people dress here, too. It's not New York. But I feel like fashion's coming back aga in. People a re buy ing high- end aga in. AW: I think fashion is becoming more interesting for men as well. PD: Oh, absolutely. [Pizza with prosciutto, burrata, arugula, San Marzano tomatoes, and parmigiano; and whole roasted branzino with lemon, thyme, and Palermo sauce are served.] AW: From an artistic-director point of view, I enjoy fashion because more fashion is arriving on the stage, and I love that. It would be so great to have Pamella do something for the Joffrey. PD: My team's excited about the idea already. We just want to pick the right choreographer—the team is so important, because it allows each of you to create your own world, and when they come together, it's seamless. How would you describe your personal style? PD: Clean lines; I don't wear a ton of big jewelry. Some would say I'm classic. AW: Lines are really important when dressing. It's the same in dancers. You want to show the beautiful lines of the body. How is the pizza? AW: Very thin, really light. I'm not generally a big cheese eater, but I loved all of it. PD: Unfortunately, my waistline doesn't. [Laughs] AW: And the branzino is delicious— really beautifully cooked. Any final thoughts about the Joffrey's role in Chicago? AW: The thing about the Joffrey is it has always tried to ref lect our culture, whether it's doing a work with cowboy boots… PD: They make even cowboy boots look graceful. AW: And it's great to be celebrating 20 years in Chicago and now 60 years as an American dance company. Those are testaments to our commu- nity—because the arts are fragile, and they always will be. But when you have a committed audience that believes in the power of the arts, they'll always be around. MA "Once Our dancerS cOMe TO chicaGO They fall in lOve wiTh The ciTy, becauSe creaTively There'S a lOT haPPeninG here." —ashley wheater DAnCe PArtners WHAt: dinner and conversation between ballet enthusiasts. WHen: a stormy June evening. WHere: dolce italian, 127 w. huron St., 312-754-0700; dolceitalianrestaurant.com A wide-open display kitchen allows guests prime viewing of the chefs at work. right: Pistachio vinaigrette adds a nutty kick to Dolce's tender grilled octopus with chickpeas, farro, and frisée. 106  michiganavemag.com taste On the town

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