Menu planned for Music and Dining!

Music and Beyond

Posted by Julian Armour
June 12, 2012

Three of Ottawa’s top chefs Richard Nigro, Patrick Garland and Chris Tremblay have announced their menu for Music and Beyond’s July 13th “Music and Dining” event. All courses are based on actual pieces of music. A highly creative dining experience!
Beethoven– Variations on Pria ch’io l’impegno (Before I work, I must eat)

Creamy Marinated Quebec Brie Cheese
launched in a crispy phyllo boat,
floating in a sea of strawberry rhubarb soup

 Rossini Le Beurre

Duck, Duck Buttery Rich
Duck Terrine with a fanciful inlay of foie gras torchon and contra-melody of piccalilli, celery remoulade and onion-rosemary bread

 SchubertTrout Quintet  (1st movement)

Fresh Water/Salt Water Fish Dialogue
…on the one hand up the valley smoked trout rillette and
…on the other hand Atlantic Salmon gravlax
having a conversation over gooseberry vinaigrette

Jan JärvleppAtlantic Salmon Quintet (3rd movement)
Beethoven (arr. Hummel) – Pastoral Symphony (1st movement)

Beef in Two Variations:
1st variation allegro quick quick, seared beef, blue butter herb inflections
2nd variation andante moderato, slow, slow, braised
a summer walk in the country collecting a vegetable succotash…

DebussyGolliwog’s Cakewalk

Special Epicuria Cake

TchaikovskyArabian Dance (Coffee) from The Nutcracker

Coffee provided by Bridgehead

Oscar StrausMy Hero from The Chocolate Soldier

Chocolate provided by Stubbe

Richard Nigro writes:
 “I am participating in this evening of music and food as an opportunity to reflect on the meal as an aspect of culture; we eat daily, several times a day, often without thought, it is something that we need to do, but which we often don’t consider beyond the table.  Some of us, some who cook for others, who cook professionally, consider the meal with reference to culinary traditions and contemporary culture.  The influences and styles of the table are parallel to those that shape the arts: as with classical music, classical foods are recreated, sometimes within strictly prescribed annotations that refer to the original dish; at other times, referring to the classic annotations, but rewriting the dish within a contemporary style.  And as with contemporary arts, the flavours of the table are created with reference to current issues: the cultural and culinary community, technology, personal idiosyncrasies and interests.
The process of creating this meal is one of a dialogue: musical notes initiated by Julian with my culinary responses; the circle of conversation grew, on my side to include the chefs who prepared the dishes.  Referring back to Julian’s notes, I provided suggestions of foods, considerations of balance and flavours to those preparing the various courses.  They replied with notes of personal interests and styles.  Together we began to construct a culinary interpretation of the musical notes.The dialogue comes to a conclusion on this evening of Music and Dining.  The concept of the evening is one of integration, not of separation: the whole should be greater than the separate elements. The dinner refers to the music/the music refers to the dinner.  The two share the stage.”

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