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The Arizona Vivaldi Festival surfs on the wave of Vivaldi music’s astonishing revival. Strengthened by the worldwide, overwhelming public interest for the inventiveness, freshness and elegance of Baroque music, the 2005 edition of the Festival explores the connections between the music of Vivaldi and that of his illustrious contemporaries, J.S. Bach and Handel.
[Photo & text: Yuki Y]

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The Arizona Vivaldi Festival surfs on the wave of Vivaldi music’s astonishing revival. Strengthened by the worldwide, overwhelming public interest for the inventiveness, freshness and elegance of Baroque music, the 2005 edition of the Festival explores the connections between the music of Vivaldi and that of his illustrious contemporaries, J.S. Bach and Handel.
[Photo & text: Yuki Y]



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[left photo] Chef Erika prepares another delicious dinner for about 100 people. [right photo] Workshop participant Julia Adzuki is one of many helpers for the dinner. The Menu for this event: Roasted Chicken Breast with Pecan and Walnut Butter Sauce, stuffed Portobello Mushrooms with Blue Cheese and Leeks, Rosemary Risotto Tart, Yams with Sun-dried Tomatos and Capers, a Roasted Sweet Red Pepper Soup, Green Salad with Carrots, Red Onions, Oranges, Raisins, Croutons and Italian Dressing, and for Dessert a wonderful Pave de Chocolate. This consisted of layers of Strawberries with Rum, Yellow Cake, Vanilla Creme, Chocolate Creme, Whipped Eggwhites and was topped with Shredded Dark Chocolate.
[Photo & text: Yuki Y]



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Arcosanti staff and volunteers help to prepare the cafe dining room and clean and set up the Colly Soleri Amphitheater.
[Photo & text: Yuki Y]



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After a day of preparation staff and workshop participants enjoy the dinner time.
[Photo & text: Yuki Y]

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