RICHIE HAVENS: The concert season at Arcosanti started with a wonderful performance by Richie Havens. [Photo: Henry Diltz & text: sa]


For each concert/dinner combination, the audience is invited to arrive before dinner for a special tour. [Photo & text: sa]


The cafe is nicely prepared for the concert dinner. Set-up crew and serving staff [from left] Roma Tre student Francesca Venturoni, April workshopper Robert Clyde, maintenance staff member Gwen Birk, Roma Tre student Chiara Voicu and Italian Project staff member Matteo di Michele. [Photo & text: sa]


Chef Jim Powell directs the set-up of the serving line. The menu for the evening is: Chickenbreast sauteed with Rosemary and Thyme, Tempeh sauteed with Cilantro and Cremini Mushrooms, Jasmine Rice, Eggplant roasted in Olive Oil and steamed Asparagus with roasted Red Pepper Sauce. The dessert was Rasberry Sorbet served with Anise and Mint Dark Chocolate. [Photo & text: sa]


The serving crew is in place and ready for action. [Photo & text: sa]


Appreciative comments could be heard throughout the diningroom. Dinner was delicious. [Photo & text: sa]


Richie Havens arrived in the early afternoon and spend some warm-up time with his accompanist Walter Parks. [Photo & text: sa]


[Photo: sa]


[Photos: sa]


The concert was well received. Richie Havens entertained the crowd with thoughtful songs and some very funny stories. It was a pleasure to attend another well organized event at Arcosanti. [Photo & text: sa]

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