As part of Colburn’s Next Up Series, which showcases alumni, we’re speaking with the alumni curators of each program and sharing these conversations as minisodes. In this minisode, we talk to Conservatory alum Conrad Jones, who curated the second program, Eclectic Classical, which premieres Saturday, March 13.
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* Note from Conrad: “I slightly caramelize fresh mushrooms separately with red wine, garlic, thyme, and a lot of black pepper. Then, I add them on top of the plated beef. This is all great over super al dente rigatoni.