What do you get when you combine an Interlochen Band Conductor and Black Star Farms Executive Chef? An incredible new concept in the culinary experience! Click through for the interview at IPR that discusses how the pairings are built. Explore how MyNorth dives in depth into the Tone to Table experience .
THIS EVENT IS SOLD OUT – STAY TUNED FOR FUTURE TONE TO TABLE EVENTS!
What would an executive chef do if they had to use the same ingredients as a musical composer? You’re invited to find out as Black Star Farms, Interlochen Arts Academy and The Minervini Group launch the new food, wine and performance series “Tone to Table” on November 20 at Kirkbride Hall. Doors open at 6 PM, the dinner and show begin at 6:30.
Tickets were just $75/person and a portion of the proceeds will be donated to Interlochen Center for the Arts.
This 8-course culinary experience was created by Black Star Farms Executive Chef and conductor Dr. Matthew Schlomer in a unique collaborative process. Together they examined the musical ingredients found in specific music compositions, and then used their discoveries to create eight original dishes. The results will be tasted by attendees as Interlochen Arts Academy students perform each piece.
What would a Mozart composition taste like? How would a plate look like to accompany a Copland song? Join us on November 20 and activate all of your senses during this multi-course synthesis of food, music and wine.
The theme for the evening is landscapes – geographical, personal, and temporal – and repertoire may include:
- Eric Ewazen, “A Western Fanfare”
- Aaron Copland, “Down a Country Lane”
- Andre Jolivet, “Suite en Concert Pour Flute et Percussion” featuring soloist Nancy Stagnitta
- Amadeus Mozart, “Serenade in Eb Major K375”
- Michael Torke, “July”
- Gregory Youtz, “Scherzo for a Bitter Moon”
- Fred Allen, “When the Stars Begin to Fall”
- Percy Grainger, “Shepherd’s Hey”