Musical Feasts Musical Feasts XXIV 2011 - Detroit Symphony ...
Musical Feasts Musical Feasts XXIV 2011 - Detroit Symphony ...
Musical Feasts Musical Feasts XXIV 2011 - Detroit Symphony ...
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A Bistro Dinner<br />
Birmingham<br />
Join our wonderful hosts along with renowned conductor<br />
Peter Oundjian and DSO musicians for an elegant,<br />
relaxed evening. This white stucco “Bauhaus” home in<br />
downtown Birmingham showcases a modern art<br />
collection in a relaxed, effortless setting that inspires art,<br />
music and conversation. Your hosts will serve fare that<br />
reflects their favorite bistros in Paris.<br />
French Countryside<br />
Bloomfield Hills<br />
Join us for a wonderful evening of culinary and cultural<br />
delights as we bring you a traditional French provençal<br />
experience, in a beautifully designed and decorated<br />
French country home. Enjoy culinary excellence prepared<br />
by Chef Jeff Glover, graduate of Johnson and Wales<br />
University. Relax in the serenity of the breathtaking view<br />
overlooking the Bloomfield Hills Country Club golf course<br />
and the elegant music of the DSO, as the sun sets and the<br />
flavors of the rich French countryside come to life!<br />
MENU<br />
Assorted Charcuterie including Rillette and Confit with Condiments<br />
Moules with Persillade<br />
Steak Frites<br />
Poulet Rôti<br />
Macaroni and Cheese<br />
Celeriac Remoulade<br />
Salade Frisée aux Lardons<br />
Gateau Chocolate Surprise<br />
Thursday, May 12, <strong>2011</strong><br />
6:00 p.m.<br />
Your Hosts<br />
Linda Dresner Levy and Edward Levy, Jr.<br />
Catered By<br />
Savoir Fare<br />
<strong>Musical</strong> Performance<br />
Hai-Xin Wu, violin<br />
Adam Stepniewski, violin<br />
Jim VanValkenburg, viola<br />
Paul Wingert, cello<br />
MENU<br />
Passed Appetizers<br />
Trio of Tartlets Featuring Soft Cheeses, Mushrooms, Caramelized<br />
Onions, and Roasted Tomatoes<br />
Gruyère Gougères with Roasted Red Pepper<br />
Herb Infused Chicken Pâté on Toasted Baguette<br />
Crab and Artichoke Vol-au-Vent<br />
Heavy Hors d’Oeuvres<br />
Herbed Pork Rillettes on Roasted Garlic Baguette<br />
Bacon-Wrapped Figs, Marinated and Grilled<br />
Sea Scallops in Lemon Chive Butter<br />
Tarragon-Poached Chicken Parcels<br />
Provençal White Bean Dip with Marinated Vegetable Crudités<br />
Selection of Marinated Olives, Cured and Dried Meats,<br />
and Prosciutto<br />
Black Forest Ham and Brie on Toasted Petite Ciabatta<br />
Dessert<br />
Delicious Assortment of Petite Sweet Tarts, Madeleines,<br />
and Handmade Truffles<br />
Wines will be selected to complement the menu<br />
Friday, May 20, <strong>2011</strong><br />
6:30 p.m.<br />
Your Hosts<br />
Marilynne and Alan Kiriluk<br />
<strong>Musical</strong> Performance<br />
Randy Hawes, trombone<br />
Kathryn Goodson, piano<br />
Number of Guests: 40<br />
Attire: Elegant Casual<br />
$200 per person<br />
Fair Market Value: $100<br />
Number of Guests: 25<br />
Attire: Business Casual<br />
$150 per person<br />
Fair Market Value: $75
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