A Culinary Cabaret: Nobel Conference Concert 2010

Posted on September 30th, 2010 by

A Culinary Cabaret - Nobel 2010

A Culinary Cabaret - Nobel 2010

Following the tradition of presenting a concert in Christ Chapel which complements the annual Nobel Conference, the Department of Music will present Making Food Good: Courses in a Culinary Cabaret on Tuesday, October 5, beginning at 8:00 p.m. The players include members of the faculty and student musicians in solo and ensemble performances guaranteed to make your mouth water! A Culinary Cabaret is free and open to the public.

Under the artistic direction of Chad Fothergill, the evening includes a full menu of music from hors d’oeuvres to dessert, with readings between the courses. As Fothergill writes, the evening “samples the fruits of a long and often-colorful relationship that composers have had with food, spices, beverages, and imaginative combinations thereof! Our six-course program presents a diverse palate of styles and timbres—from Renaissance to Disney to sacred to scintillating—and features music and texts by Garrison Keillor, Bill Holm, John Rutter, Pulitzer-prize winning composer William Bolcom, and others.”

The concert opens with “Be Our Guest” from the musical Beauty and the Beast, and continues with J.H. Schein’s Banchetto musicale. The Grace is offered with Odgen Nash’s Fragments from His Dish with music by Bob Chilcott.  The entreé continues with John Rutter’s Banquet Fugue, Bach’s “Coffee Cantata,” and Olivier Messiaen’s Le banquet céleste. For dessert, the directors have a special, very Minnesotan “Surprise” to  cleanse the palate. The evening concludes with Orlando Gibbons’ Cryes of Londontowne and the words, “Lanterns and candle light, hang them now for all is night. And so we make an end. Twelve o-clock, look well to your lock, your fire and your light. And so, good night!”

Tuesday’s Nobel Conference Concert, Making Food Good: Courses in a Culinary Cabaret, begins at 8:00 p.m. in Christ Chapel. The performance is free and open to the public.


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