Joe Malmquist, Violin
Instrument/section:
I’m a member of the ESO’s First Violin section.
When did you begin to play your instrument?
I began playing violin in 4th grade
Do you play any other instruments?
Well, I’m also a conductor with an education degree so I do have a working knowledge of most instruments, but I usually only admit to knowing the violin.
Where did you study your main instrument; with whom?
I studied violin and conducting with Roland and Almita Vamos.
When did you join ESO?
Back in the last century, in 1981.
What other orchestras have you played with/do you play with now?
I’ve played with the Illinois Chamber Symphony, the Rockford Symphony and the Lake Forest Symphony, to name a few. I’m also the Director of Orchestras for the Schaumburg Youth Orchestra program and conduct the Schaumburg Youth Symphony Orchestra.
What was your most memorable ESO performance?
I vividly remember our first performance of the Shostakovich 5th Symphony. That work can take listeners a bit out of their “comfort zone” if they’re not familiar with Shostakovich, but our conductor did such a great job of providing historical and musical perspective to the audience before we played the piece that the entire auditorium lit up when the music began. They absolutely loved it!
What are some of your interests, and how are you passing the time?
Joe is famous for his grilling expertise and each year generously donates a home-grilled meat extravaganza to the ESO’s Gala silent auction. Lucky winners stand a good chance of being treated to the following delicacy:
Joe’s “Meat the Musicians” Ribeyes
Always start with the perfect prime Ribeyes, 1 1/2 to 2 inches thick, from Butcher on the Block (a spectacular meat shop in Lake in the Hills).
Salt both sides of the meat with coarse salt, then place it on a drying rack in the refrigerator overnight.
The next day, rub the steaks with a dry spice rub of your choice, then slowly barrel-smoke them over hickory briquets plus a few chunks of hardwood (oak, hickory and/or cherry work well) at 215-225 degrees until almost fully done.
Remove the meat from the grill and pack and insulate it while you super-heat your cast aluminum grill grates directly over hardwood charcoal and wood, then place the steaks onto the grill again and flip them quickly over and over to get a good sear.
