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Portland Chamber Music Festival presents "Music Be the Food of Love"

Sur Lie

Wednesday • February 13

Clock Icon 6:00 PM
Money Icon $125
Location Icon Sur Lie
11 Free Street
Portland, ME 04101

Event Details

"Music Be the Food of Love," is a perfect way to experience world-class chamber music in the heart of Portland's fantastic foodie scene at restaurant Sur Lie. This feast for all the senses is designed to showcase the shared intimacy of chamber music by interspersing performances with a multi-course meal and drink pairings. If you are curious to discover a new passion, seek a different perspective on a beloved art form, or simply looking for an evening of delicious food and great artistry in a fun social setting, we invite you to dig in and savor this delightful musical-culinary adventure.

This Valentine's Day Eve program features four internationally renowned chamber artists performing music for various combinations of flute and strings by French composers. Elegant, colorful, and intriguing, it's the perfect complement to chef Emil Rivera's sophisticated, boldly flavored small plates that critics have declared “brilliant” and “a kind of alchemy.”

Featuring Sooyun Kim, flute (Chamber Music Society of Lincoln Center); J Freivogel, violin (Jasper String Quartet); Melissa Reardon, viola (PCMF Artistic Director); Gregory Beaver, cello (Chiara String Quartet)

For tickets and more information visit pcmf.org or call (800) 320-0257.


Devienne Quatuor Concertante in G Major for Flute and Strings 
Yellow Fin Tuna Crudo; sweet soy, lime, jalapeño, Vidalia onion, chives
White Miso Soup; bok choy, ginger, ikura

Ravel Sonata for Violin and Cello
Pan Seared Duck Breast; duxelles, mojo rojo, rocket
Organic Parsnip Fondant; lemon beurre blanc, sage, toasted manioc

Varèse Density 21.5 for Solo Flute
Debussy Syrinx for Solo Flute
Grilled Hanger Steak; hothouse tomato, pickled pepper, basil
Manposteao; rice, pink beans, truffle, spicy mayo

Francaix String Trio 
Lemon Posset; torched meringue, lemon pearls, butter cookie

A note on the menu: The first three courses are designed with two star dishes that are each in and of themselves plentiful, so both vegetarians and meat-eaters will leave fully satisfied.

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