You've probably listened to some tunes while making dinner - but how often have you based the menu directly on the music? IAA Band Conductor Dr. Matthew Schlomer and Black Star Farms Chef Jonathan Dayton put their heads together for an innovative project that does just that.
"Tone to Table," a collaboration between Interlochen Arts Academy and Black Star Farms, is an upcoming event exploring the connections between food and music - compositional "ingredients" taking on new depth as they relate to one another.
Chef Dayton, along with Black Star's Stephanie Lee Wiitala, came together with Dr. Schlomer to create an event based on the interplay of music and food. On November 20th, diners can experience that exchange, with music provided by IAA, and food by Black Star Farms. The menu has a, "Landscapes," theme, and follows many layers of that idea - everything from outdoor landscapes to landscapes within - what Dr. Schlomer calls, "ideal urges," and, "primal urges."
We were treated to a performance and discussion of those, "primal urges," in Studio A. IAA Flute Instructor Nancy Stagnitta was the soloist, with a group of IAA percussion students (Joshua Pearlmutter, Stephen Karukas, Adriano Macciocchi and Miyu Morita), performing samples of Andre Jolivet's, "Suite en Concert." The piece is based on ancient sounds and ideas - flute and drum are the oldest musical instruments known to man. Chef Dayton discussed how the primal sound and differing textures influenced his dish, from ingredients to plating.
It was a fun, interesting discussion (we even talked about how Chef Dayton changed a sauce because it was too, "creamy," for its accompanying composition), interspersed with fascinating music, but be warned: it might make you hungry!