ITALIAN NIGHT at Arcosanti was presented jointly by the Colly Soleri Music Center and the Italian Institute of Culture. Arcosanti residents and workshoppers gathered to prepare for this big event. [Photo: Ayano Atsumi & text: Shirlee Wheeler]


>>left>> Chef Robert Fresquez came from Phoenix to supervise production of the special menu. >>right>> Resident Jeff Buderer and workshopper Dana Coelho helped with food preparation. [Photo: Ayano Atsumi & text: Shirlee Wheeler]


The crew arranged the 300 place set-up. Sunflowers are in bloom, so Agriculture manager Adam Nordfors assembled beautiful floral arrangements for the tables. [Photo: Ayano Atsumi & text: Shirlee Wheeler]


The Vaults provide a dramatic ‘al fresco’ dinner setting. The menu consisted of: Antipasto – Brushetta with Black Bean Slather and Arcosanti Olives, Pasta – Penne with Rapini in the Wheelbarrow, Pollo Galatina, Rattatouille, Risotto with Mushrooms and Peas and Mixed Vegetables, Mixed Greens Salad with Chef Robert’s Special Fresh Lemon Dressing, Demi Baguette Bread and for Desert – Lemon Italian Ice with Mini Biscotti and Red Grapes. [Photo: Ayano Atsumi & text: Shirlee Wheeler]


>>left>> Mickey Hamil and Hiroshi Kondo prepared a wheel barrow in the Ceramic Apse. >>right>> True to tradition Paolo served the pasta dish from this wheel barrow. Workshopper Jennifer Wolf helped. [Photo: Ayano Atsumi & text: Shirlee Wheeler]


Paolo is served delicious chicken by landscaping employee Yvonne Brooks. [Photo: Ayano Atsumi & text: Shirlee Wheeler]


Since visitors filled most of the tables, residents and workshoppers got their meal sitting on the stairs beside the vaults. [Photo: Ayano Atsumi & text: Shirlee Wheeler]


The Concert audience filled the Colly Soleri Amphitheater. Cellist Luca Pincini and pianist Gilda Butta delighted the crowd with a program including pieces by Claude Debussy and Asta Piazzolla. [Photo: Ayano Atsumi & text: Shirlee Wheeler]

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