Sarah Hicks conducts the Minnesota Orchestra in performance while chefs from top local restaurants prepare dishes onstage at Orchestra Hall
Chefs from Butcher and the Boar, Patisserie 46, Travail Kitchen and Amusements, and Vincent—A Restaurant to join Minnesota Orchestra on November 7
In a one-of-a-kind performance on November 7, Sarah Hicks, principal conductor of Live at Orchestra Hall, leads the Orchestra in a concert that will accompany culinary demonstrations by chefs from four favorite Minnesota restaurants. Award-winning chefs from Butcher and the Boar, Patisserie 46, Travail Kitchen and Amusements, and Vincent—A Restaurant will join the orchestra onstage and create unique dishes ranging from chocolate delicacies to exploding steak salads. The Orchestra performs music by a variety of composers including Louis Prima, Modest Mussorgsky, Giuseppe Verdi, George Gershwin, Howard Brubeck, Ralph Vaughan Williams and Mason Bates.
Cooking demonstrations will be simultaneously projected on the big screen so audience members can view them in detail from any seat in Orchestra Hall. In addition, students from the Culinary School at the Art Institutes International Minnesota will offer cooking demonstrations and samples of their own creations in the lobby before the concert and during intermission. [Please note that the food created onstage during the performance is for demonstration only and will not be available to the audience.]
The event is held at Orchestra Hall in downtown Minneapolis on Saturday, November 7, 2015, with tickets priced from $30 to $60. Tickets are available at minnesotaorchestra.org and by phone at
612-371-5656. For further purchasing details, refer to the information section at the conclusion of this press release.
Jeff Kipp, Butcher and the Boar
Jeff Kipp became executive chef of Butcher and the Boar in April 2015, moving up from the post of chef de cuisine. Butcher and the Boar was recently named by City Pages as readers’ choice for best restaurant in Minneapolis. More: butcherandtheboar.com.
Vincent Francoual, Vincent—A Restaurant
French chef Vincent Francoual was a 2010 semi-finalist for the James Beard Award for the Best Chef Midwest. His restaurant, Vincent—A Restaurant, has been awarded gracious recognition in local and national publications and its signature Vincent Burger was voted the best burger in Minnesota in The Food Network Magazine. Francoual recently announced that Vincent—A Restaurant will be closing its doors on December 31, 2015, after 14 years of serving the Minneapolis community. More: vincentarestaurant.com.
Mike Brown, Bob Gerken and James Winberg, Travail Kitchen and Amusements
Mike Brown, Bob Gerken and James Winberg are the founders and chefs of Travail Kitchen and Amusements in Robbinsdale, Minnesota. The chefs were semi-finalists in both 2013 and 2014 for the James Beard Award for Best Chef: Midwest, and Travail Kitchen ranked among Bon Appétit’s Best New Restaurants in 2014. More: travailkitchen.com.
John Kraus, Patisserie 46
Chef John Kraus is the owner and chef of Patisserie 46, a bakery he created in Minneapolis that is known for serving the highest quality baked goods in a warm and welcoming atmosphere. He has won the bronze medal in the Coup du Monde and was nominated for the James Beard Award for Best Baker. More: patisserie46.com.
Sarah Hicks, conductor
Sarah Hicks, the Minnesota Orchestra’s principal conductor of Live at Orchestra Hall, has led a broad range of programs since joining the Orchestra as assistant conductor in 2006. During the 2015-16 season she will lead the Orchestra in performances with Ben Folds, Rajaton, Pink Martini and Cirque de la Symphonie, among other artists, as well as Inside the Classics concerts. Her recent engagements have included concerts with the San Francisco Symphony, Detroit Symphony, Alabama Symphony, Santa Fe Symphony, Tokyo Philharmonic, Edmonton Symphony, New Jersey Symphony, Nagoya Philharmonic and Kansai Philharmonic. In 2011 she toured with British rock icon Sting, leading 31 concerts over two months in venues throughout Europe. For more information, visit minnesotaorchestra.org.
Live at Orchestra Hall
A MUSICAL FEAST WITH SARAH HICKS
AND THE MINNESOTA ORCHESTRA
Saturday, November 7, 2015, 8 p.m. / Orchestra Hall
Sarah Hicks, conductor
Jeff Kipp, executive chef, Butcher and the Boar
Vincent Francoual, executive chef and owner, Vincent—A Restaurant
Mike Brown, Bob Gerken and James Winberg, chef-owners, Travail Kitchen
John Kraus, chef-owner, Patisserie 46
PRIMA Sing, Sing, Sing
MUSSORGSKY A Night on Bald Mountain
GERSHWIN An American in Paris
VERDI Brindisi (Drinking Song), from La Traviata
BATES Desert Transport
H. BRUBECK Selections from Dialogues for Jazz Combo and Orchestra
VAUGHAN WILLIAMS March Past of the Kitchen Utensils, from The Wasps
ELFMAN Breakfast Machine, from Pee-wee’s Big Adventure
Students from the Culinary School at the Art Institutes International Minnesota will offer cooking demonstrations in addition to samples of their own creations in the lobby before the concert and during intermission.
TICKET PURCHASING INFORMATION
Subscription packages and individual tickets can be purchased online at minnesotaorchestra.org, or by calling 612-371-5656 (612-371-5642 for subscriptions) or 800-292-4141. Tickets can be purchased in person at the Orchestra Hall Box Office, 1111 Nicollet Mall, Minneapolis (open Monday to Friday, 10 a.m. to 2 p.m., and beginning two hours before all ticketed performances); and at the Minnesota Orchestra Administrative Office, International Centre, 5th floor, 920 Second Avenue South, Minneapolis (open Monday to Friday, 9 a.m. to 5 p.m.). For more information, call 612-371-5656, or visit minnesotaorchestra.org. For subscriptions, call 612-371-5642 or visit minnesotaorchestra.org/subscribe. For groups of 10 or more, call 612-371-5662.
All programs, artists, dates, times and prices subject to change.
The Star Tribune is the Minnesota Orchestra’s media partner for the 2015-16 season.
This activity is made possible by the voters of Minnesota through a Minnesota State Arts Board Operating Support grant, thanks to a legislative appropriation from the arts and cultural heritage fund.
Gwen Pappas, Director of Public Relations