We loved watching Deborah Wingert work with Manhattan Youth Ballet student Sophia Williams during our March cover shoot. Wingert’s use of imagery, like a sweet and salty pretzel ice cream cone, not only opened our eyes to a new delicious dessert, it helped the dancer achieve a movement quality where silkiness meets precision (and creamy meets crunchy).

This weekend (March 7–9), New York City audiences can see Wingert’s students in action during the school’s spring workshop performance. Dancers will present pieces they began rehearsing in January as part of their winter intensive. The program includes excerpts from classical works Harlequinade and Raymonda, as well a premiere by choreographer-in-residence Brian Reeder.

For more information and tickets, visit manhattanyouthballet.org.