This week, we’re welcoming 15 Filene Artists, 17 Studio Artists, and four Fellows who will join the Wolf Trap Opera (WTO) roster this season. They come from all over the globe and have demonstrated impressive skills and artistry. There are several familiar faces—returning Filene Artists and folks who have been through the Studio program in years past—and new friends that we’re thrilled to welcome to the...
Read More
Looking to get a head start on summer while at home? Celebrate the return of warmer weather with three mouth-watering strawberry recipes courtesy of Wolf Trap’s own Executive Chef Chris Faessen and Jaana Moilanen, Manager of Special Events Catering. With delicious strawberries now in season, it’s the perfect time to use some of those bright-red berries from your local grocery store or farmer’s market. Try...
Read More
Straight from the kitchen of Jaana Moilanen, Wolf Trap’s Manager of Special Events Catering, this refreshing cocktail is perfect for spring and early summer—when delicious local strawberries are in season! The delightful drink’s bright colors and sweet strawberry scent summon memories of summer picnics and cookouts. Strawberry Basil Bourbon Smash (serves 1) ¼ Cup fresh strawberries cut into chunks 1 Tablespoon of simple syrup 4-5...
Read More
What’s summer without a sweet treat? After picking strawberries at a local farm, Wolf Trap’s Executive Chef Chris Faessen shares a crowd-pleasing cake that he and his son created together. This delectable and easy dessert is perfect to make with the kiddos and is sure to put a smile on anyone’s face! “This was my wife’s grandmother’s recipe. We always make it every year with...
Read More
Wolf Trap’s Executive Chef, Chris Faessen, shares a flavor-filled summer twist on salmon with a honey balsamic glaze, strawberry salsa, and fresh spinach. This bright and colorful dish is excellent for a warm summer night and pairs perfectly with a cool glass of the Strawberry Basil Bourbon Smash. Wolf Trap Honey Balsamic Glaze Seared Salmon 6 oz. Salmon filet 1 Tablespoon olive oil 1 Tablespoon...
Read More
Pie Crust *Pre-made, refrigerated pie crust can be used Ingredients: 2 ½ cups all-purpose flour ½ cup cold butter, cubed ½ cup cold vegetable shortening, cubed Pinch of salt ½ cup ice cold water Directions: Sift together all-purpose flour and salt into a mixing bowl. Using a fork, pastry cutter, or clean hands, “cut in” the cold butter and shortening into the flour until well...
Read More
When it comes to artist training programs, Wolf Trap Opera (WTO) stands out as one of the best. This stellar program has contributed to the career development of more than 700 early-career opera singers and Wolf Trap Opera’s influence can be felt and heard worldwide. Each year, artists from around the world apply to WTO in hopes of being selected for a coveted spot as...
Read More
Picture this: on a warm summer night, you approach Wolf Trap National Park for the very first time. The plaza is bustling with excitement, patrons are picnicking on the lawn, friends are catching up before the show, and you can’t wait to see your favorite artist take the stage. Whether it’s your first show or your 50th, you’ll find almost everyone has a favorite Wolf...
Read More
Before Wolf Trap was the only National Park for the Performing Arts, before legendary artists took the stage at the Filene Center, before The Barns opened its doors, the land we enjoy today was once a farm of over 150 acres owned by Catherine Filene Shouse. “Kay,” as she was known to family and friends, hosted decades of lively gatherings at her country home. With...
Read More
Meet Sue Trainor. Sue, or “Ms. Sue,” as she is known in the classroom, is a Master Teaching Artist for Wolf Trap Institute for Early Learning Through the Arts. Her specialty is music, but her fellow Teaching Artists also specialize in the areas of dance, puppetry, theater, and more. Ms. Sue is based in the greater Maryland, Virginia, and Washington, D.C. area and she’s been...
Read More
