“West Side Story” lovers are in for a treat in the second half, as most of the performance centers on Jets and Shark favorites including “America,” “I Feel Pretty,” and “Something’s Coming.” As is traditional with the EUS Festival Orchestra, the program concludes with a rousing version of Tchaikovsky’s 1812 Overture, complete with cannon fire. From “La Traviata,” audiences recognized “Brindisi,” widely known as “The Drinking Song,” as well as Violetta’s tour de force “Sempre Libera.” “Carmen” aficionados delighted to hear “L’amour est un oiseaux rebelle” sung by SSC multifaceted mezzo-soprano Beth MacLeod Largent. Presented in honor of longtime EUS supporter Dorothy Palmer, the maestro’s mother, as she celebrates her 90th birthday, Opera and Musical Theatre Gala features familiar excerpts from “La Traviata,” “Carmen,” and “West Side Story,” with some selections vocalized, and others showcasing instruments only. Sponsored by Jane Carr and family, this was the first of four EUS Saturday evening open air summer concerts in the Jane Carr Amphitheater at One Conservatory Drive, Hingham.
#STARS HINGHAM SERIES#
It's a focal point in the community.HINGHAM - South Shore Conservatory’s Evenings Under the Stars (EUS) concert series kicked off its 2018 season on Saturday, July 7, 7 pm, with the Evenings Under the Stars Festival Orchestra and Conductor Nicholas Palmer presented orchestral and vocal music with Opera and Musical Theatre Gala. We really are that "Cheers." We're the neighborhood bar and grill. I've seen people come in here as adults that I saw come in when they were kids. It's the town of Hingham and it's the whole South Shore community. What's the connection Stars has with with the town of Hingham? We like to stay local with the new guys, but we also branch out into Europe and Japan and over to the west coast. And we have a huge bottled beer list, probably 80 or 90 bottled beers. The corporate beverage director, Brian, is huge into new craft beers and staying local.
There's probably 10 of them that stay someone regularly and another six that we rotate every week or every few weeks. You mentioned the beer list, what do you offer? If you've never had it you shouldn't try it because you'll never stop eating them (laughs). It's that similar shape where they're triangular and deep fried, but we put buffalo chicken and cheese in there and serve it with bleu cheese, celery and carrots. You see crab rangoons in a Chinese restaurant. Well, certainly for lunch and dinner we have something we call buffalo chicken rangoons. There's no lag before service.ĭo you have any specialties people have to try when they come in? It can certainly be difficult to pull off because of all the meal periods we do, but some respects it's easy because we just open the door and get ready to work. No, it's dedication from those of us who have been here for a very long time. I have no idea how we do it (said with a smile). How do you manage to do all three so well? You don't see a lot of places doing breakfast, lunch and dinner. It's comfort food kicked up a little bit. I think we've really modernized our menu in all three phases, breakfast, lunch and dinner, by staying with the times. We have live music two or three days a week. We've added a golf tournament we do every year. When I first started (in 1994) it was your standard renovated diner without too many thrills other than a huge beer list, which we still currently have. Has the place changed a lot over the years? The restaurant will celebrate its 25th year on Thursday. They own Stars, Tosca, Caffe Tosca and a bakery in Malden. There's people who come in for the music at night. There's families, there's couples, there's young kids. We're here for the working people and the retired people during the week for breakfast. It's set in a renovated, 50s-style dinner, which you can still see, but we do breakfast lunch and dinner. How would you describe Stars to someone who's never been here?
Recently, General Manager Wes Baltzer, who has worked at Stars for more than 19 years, discussed the menu, the beer and the restaurant's connection to the community. The modern and evolving fare is easily paired with the well-thought-out beer menu.
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