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Opera Theatre of Saint Louis had been pulling libretti out of cardboard boxes, rehearsing in borrowed storefronts--so there was nothing staged about their exuberance at the grand opeining of the Sally S. Levy Opera Center, celebrated at the opera ball that launched the 2006 season. Chef Danny Meyer flew home from New York to mastermind an impossibly lelegant barbecue (ribs served with silver tongs), and the Missouri State Jazz Band cut loose.
Opera Theatre of Saint Louis had been pulling libretti out of cardboard boxes, rehearsing in borrowed storefronts—so there was nothing staged about their exuberance at the grand opeining of the Sally S. Levy Opera Center, celebrated at the opera ball that launched the 2006 season. CHef Danny Meyer flew home from New York to mastermind an impossibly lelegant barbecue (ribs served with silver tongs), and the Missouri State Jazz Band cut loose.
