[ faculty in the press ]

Willie Ruff is called a “legend in his own time” at Arts Council Awards

ruff-willie_artscouncilawardZip06.com | By Amy J. Barry, Correspondent

Willie Ruff, a world-renowned jazz musician and educator who has lived in Branford for more than 30 years, is a “legend in his own time,” says Cynthia Clair, the executive director of the Arts Council of Greater New Haven.

During the Arts Council’s annual awards ceremony earlier this month at the New Haven Lawn Club, where Ruff was the recipient of the C. Newton Schenck III Award for Lifetime Achievement in and Contribution to the Arts, Clair pointed out that Ruff, who attended Yale School of Music as an undergraduate after serving in the Army, performed internationally for 50 years with the late pianist Dwike Mitchell. The duo shared the stage with such jazz icons as Louis Armstrong, Count Basie, Miles Davis, Dizzy Gillespie, and Sarah Vaughan and is credited with bringing jazz to new audiences around the world, most notably in the Soviet Union in 1959 and China in 1989.

“Among the many things I find fascinating is Willie speaks seven languages,” Clair says. “And he brought the jazz greats of our time to New Haven over the past 30 years. Through the Duke Ellington Fellowship [that he established], he not only introduced them to New Haven audiences, but took them into New Haven Schools.” MORE

Published December 18, 2015
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[ in the press ]

Review: Matthew Welch Offers Ethereal Chamber Music at the Stone

welch_matt_webThe New York Times | By Corinna da Fonseca-Wollheim

The music of Matthew Welch, who began a weeklong residency at the Stone on Tuesday, draws on a world of influences. His opening set, performed by the ensemble Cantata Profana, packed in references to Highland bagpipes, Balinese funerary rites, Minimalism, Borges, Beckett and Buddha. Yet much of the resulting chamber music is exquisitely ethereal, made up of delicate, transparent textures that hum with expressive tension. If Mr. Welch were a chef, he’d be the kind who pushes the boundaries of molecular gastronomy, transforming earthy ingredients into translucent beads of pure flavor.

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Published December 18, 2015
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