By Louisa Shepherd
It’s that time of year again! The days are longer, the weather is nice and warm, and there isn’t a cloud in the sky (well, at least for now…) Summer is such a beautiful time in Cincinnati and it’s made even more exciting by our annual FOOD + MUSIC Festival to be held June 17, 23, and 29 in the increasingly popular gateway quarter of Over-the-Rhine. This summer’s festival will take place exclusively on Vine Street and features delicious musical selections inspired by cuisine from Taste of Belgium, KaZe, and Lavomatic Café.
Our first stop on Vine Street is Taste of Belgium, home to the tastiest Belgian Waffles you’ll find in Cincinnati. The concert:nova brass will be serving up a healthy portion of music written especially for brass quintet. “As an ensemble we are trying to be something different from most brass quintets,” says trumpeter Doug Lindsay. “We want to play music originally for brass. When we do arrangements, we like them to be our own.” The c:n brass quintet features Trumpeters Doug Lindsay and Steve Pride, Hornist Lisa Conway, Trombonist Cristian Ganicenco, and Tubist Carson McTeer.
The program is unique in that it features compositions from a few lesser known composers. “We know about Belgian chocolate, fries, and waffles, but many classical music lovers would be hard pressed to name a single Belgian composer!” laughs Ixi Chen, Artistic Director of concert:nova.
“One of the most enjoyable works to perform is The Four Little Pieces by Ludwig Maurer,” says Doug Lindsay. “It’s the earliest known work written for brass and it gives us a chance to play more than just accompaniment as is often the case for brass players in the orchestra.” Another notable work on the program is a setting of the Salve Regina by Belgian Baroque composer Thomas Babou. “Originally written for organ, we thought it would be a nice tip of the hat to the trappist monks that brew such tasty Belgian ales,” Lindsay says. “In it you will hear us perform as you have never heard before!”
The music will be great, but let’s not forget about the fantastic four-course menu created exclusively for this event by Jean-François Flechet, founder of Taste of Belgium. Check out the menu below…are your tastebuds watering yet?
FIRST COURSE
CHICORY SALAD – Salad of chicory and frisée with a warm walnut oil and bacon dressing. Topped with shredded Gruyère.
SECOND COURSE
ENDIVE AU GRATIN – Blanched endive stuffed with Emmental cheese, ham, béchamel sauce.
THIRD COURSE
FLEMISH PORKCHOP – Cast iron grilled 8 oz sugar glazed pork chop topped with apple juniper berry reduction, served over classic caramelized Brussels sprouts.
FOURTH COURSE
TRIO OF BELGIAN WAFFLES, Miniature waffles topped with banana and nutella, strawberry, fresh whipped cream, and powdered sugar.
Program for Taste of Belgium:
Four Madrigals
Fyre, Fyre…………………………………….Thomas Morley
Now is the Month of Maying……………Thomas Morley
Though Amaryllis Dance in Green……William Byrd
All Creatures Now Are Merry…………..John Bennet
Salve Regina from Livre d’Orgue…….Thomas Babou
Four Little Pieces……………………………Ludwig Maurer
Maestoso alla Marcha
Andante con Moto
Scherzo
Allegro Grazioso
A Carmen Sampler……………….Georges Bizet
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