Make the acquaintance of two of New Orleans' most beloved hosts and concert pianists, Michael and Quinn, who sure do know their shindigs. From seasonal celebrations to iconic book clubs to lavish parties for friends, family, and charities, both local and national, Michael and Quinn have seen, done, and decorated it all. Join us for our next ESU Happy Hour Wednesday, September 13, 2023 at 6:00 pm EDT when Quinn and Michael share stories from their new book, Classical Shindig: Amateur Artistry: From the Simple to the Sublime. This Happy Hour is sponsored by the ESU New Orleans Branch. All ESU Happy Hour programs are online, free, and open to all members and Friends of ESU. Please click here to register:
Enjoy the pairs' authentic sense of style and design in their lush home and garden while exploring the joys of throwing unique and personal events. The pages are filled with hundreds of delightful photographs captured by twelve renowned Southern photographers that showcase the abundance of Michael and Quinn's New Orleans Garden District home. Come away with hosting, interior design, and entertaining tips and tricks that even an amateur can execute. Classical Shindig: Amateur Artistry from the Simple to the Sublime is complete with more than sixty recipes for every occasion, QR codes for recorded movements of their concertos given in support of community causes, illustrations by acclaimed artists Paul Cox and Tug Rice, and delightful stories all the way from Mississippi County, Arkansas, to the oak-lined streets of New Orleans. Between adventures in piano concerti with orchestras and entertaining New Orleans' natives. The British monarchy, and everyone in between—there's nothing these two won't do to celebrate their love of food, music, and people.
Go to classicalshindig.com and use the promotional code ESUCS
A portion of the sale will be donated to The English-Speaking Union of the United States
On Saturday, November 17, 2018, authors Michael Harold and Quinn Peeper performed piano concertos with the Louisiana Philharmonic Orchestra in New Orleans. The concert changed their lives. The idea began as a small pipe dream and over time turned into a massive fundraising gala. To celebrate the centennial of The English-Speaking Union, a non-profit of which Quinn is chairman, the two coined the gala "Rach and Bach" and played Rachmaninoff Piano Concerto, No. 2 (Quinn) and Bach Piano Concerto, No. 5 (Michael).
While preparing for the concert gala, Michael and Quinn invited friends from all over the country and globe. The two hosted a farewell brunch at their home in New Orleans which was photographed and published in a local magazine, Adore. The event prompted them to photograph more events and eventually lead to the publishing of their book, Classical Shindig. They are thrilled to announce the publish date of September 12, 2023.
Michael Harold a lawyer and native of New Orleans, is the owner of YSR Search LLC specializing in the placement of lawyers throughout the Gulf South. He earned a degree in Spanish from the University of the South, Sewanee Tennessee and a J.D. from Louisiana State University law school. After a junior year abroad in Valencia, Spain, Michael began studying French and continues taking classes. He began studying the piano at the age of eight and in 1979 played a Haydn piano concerto with a local community orchestra in New Orleans. He is an avid reader and since 1994 has enjoyed membership in a beloved monthly book club which satiates his love of serving food to friends, discussing novels, and entertaining at home. He serves on the boards of numerous organizations focusing on Spanish and French culture/education as well as classical music. Michael has contributed articles for local and national magazines including Local Palate published in Charleston, SC. He continues to study languages and piano music with local and national professors. Michael and Quinn performed a number of outdoor, social-distanced concerts in 2020 and 2021 called "Mo and Cho" (Mozart and Chopin), Michael played Mozart Piano Concerto No. 12 with a local quartet.
Born in Osceola, Arkansas and reared there and in Memphis, Tennessee, Quinn Peeper practices obstetrics and gynecology at Touro Infirmary, New Orleans where he also researches postpartum depression. He graduated valedictorian of The Auburndale School. After finishing Washington and Lee University (B.S.), he attended University College, Oxford (B.A., M.A), and then entered Columbia University College of Physicians and Surgeons (M.D.). In 2015, Dr. Peeper graduated the Raymond J. Harbert College of Business, Auburn University. (M.B.A.)
During high school Quinn studied piano at Southwestern at Memphis (now Rhodes College) under Dr. Charles Mosby. During residency training in New York, he studied with David Bradshaw and won a competition at the Instituto Musicale Nicola Vaccai in Italy. His Carnegie Hall debut (Weill Recital Hall) was in 1997. In 2004 and 2022, he played Gershwin's Rhapsody in Blue with the Louisiana Philharmonic Orchestra (LPO). Since living in New Orleans he has studied piano with Dan Weilbaecher and Faina Lushtak at Tulane University, visiting professor, Frank Heneghan, Steven Mann at the Manhattan School of Music, and Dilyara Shiderova at Loyola. Quinn played Chopin's Piano Concerto No 1 in New Orleans with the Electric Yat Quartet.
He is Chairman of The English-Speaking Union, US and a trustee of the National Trust of Scotland, US, the Louisiana Philharmonic Orchestra, and the Pirate's Alley William Faulkner Society. Quinn is also His Britannic Majesty's Honorary Consul to New Orleans.
A few recipes can be placed under the title "Family tradition" and this is one of them. Every Thanksgiving and Christmas it was my duty to take a cup of this slushy holiday drink to a few neighbors slaving in kitchens. It is a fine "Mother's little helper."
Place 2 cups of water in a pot and bring to a boil. Remove from the heat and submerge two large tea bags. Let steep for 7 minutes. Remove the tea bags and allow the tea to cool
In a large metal bowl or plastic pitcher, mix together the tea, sugar, remaining 5 cups of water, orange juice concentrate, fresh orange juice, bourbon, and lemonade.
Place the mixture in the freezer and freeze overnight.
When ready to serve, pull the frozen mixture out of freezer and let thaw for 15 minutes on the kitchen counter. Crush the ice with a strong spoon or ice pic and let turn into a slush before serving into glasses. Serve with a cherry on top and a small spoon or straw.