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Listen: Eat!

Reader, I am about to leave for a tech rehearsal for our Music & Food concert tonight at the KW Symphony. We’ll be playing the music, and my favorite (or favourite, since I’m in Canada) local restaurant, Nick & Nat’s Uptown 21 will be doing the food! Btw. Nick and Nat, great theme music on your website. Anyway, I’ve never heard of anyone doing a concert like this, so I’m xcited!!!

There might be standing room for tonight; there are a few tickets available for Friday.  Get them at www.kwsymphony.ca.

What’s on the (musical) menu?

Raymond Scott: Dinner Music for a Pack of Hungry Cannibals
Per Nørgard: Pastorale from Babette’s Feast
Shostakovich: Tahiti Trot (Tea for Two)
Vaughan-Williams: “March Past of the Kitchen Utensils” from The Wasps
John Estacio: “The Harversters” from A Farmer’s Symphony


Cole Porter arr. E. Outwater: “The Tale of the Oyster”
Lee Hoiby: Bon Apetit
Strawberry Alarm Clock arr. Nicole Lizée: Incense and Peppermint

What food will be served:  Well that’s a surprise!

By the way — did you know that orchestras basically started as accompaniments to Grand Feasts.  For real! I read this in the scholarly tome The Birth of the Orchestra. You can read about it through the link on page 41!

Check out this feast for the archbishop of Milan in 1529 for instance …

1st course:

Food: Sea bream, boiled sturgeon in garlic sauce, pike entrails fried w/ oranges, cinnamon, and sugar.

Music: 3 trombones & 3 cornets

2nd course:

Food: Cream-filled French Pastries, artichokes, olives, fermented apples, oyster pies

Music :3 flutes, 3 bagpipes, 1 violone.

17th Course:

Food: Candied Orange & Lemon Rinds, Ices, Nougat w/ mounds of cinnamon, pine nuts, pistachios, melon seeds

Music: 6 singers, 6 viols, lira, 3 flutes, kit fiddle (sordina), trombone, lute, zittern, 2 keyboards.