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This year’s online fundraiser featuring cooking demonstrations from four local chefs, gourmet baskets, and music is set for Thursday nights in April and will support music education efforts.
Following the wisdom of the old adage “The way to a person’s heart is through their stomach,” the Arkansas Symphony Orchestra Guild has created “Symphony of Flavors,” a virtual fundraiser that features some of central Arkansas’ greatest chefs and musicians.
Dinner is served on Thursday evenings in April when ticket buyers are invited inside local chef kitchens to watch and learn how to prepare step-by-step, gourmet meals. Viewers will also enjoy musical interludes by some of ASO’s various musicians and groups.
Ticket prices include delivery of goodies, wine, and recipes curated by each night’s featured chef. Participants can choose to purchase ingredients and cook along with the chef, as they will receive the recipe and menu the day before airing. Videos of the demonstrations will be available to ticket buyers online for two weeks following. You can purchase the full package here and save $100!
SYMPHONY OF FLAVORS SCHEDULE:
PURCHASE ALL FOUR AND SAVE $100
Thursday, April 8 at 7 p.m. - Variations on a Mexican Theme
Capi Peck, Executive Chef and Owner, Trio’s Restaurant (bio)
From the kitchen of her home on a lake in Little Rock, Capi will prepare “Legumbres En Pipian,” a hearty Mexican stew.
Thursday, April 15 at 7 p.m - Asian Suite
Ricardo Rincón, Chef, Kemuri Restaurant (bio)
After beginning the evening in the bar at the Hillcrest neighborhood’s Kemuri, Chef Rincón will demonstrate the preparation of his “Miso Cod” entrée.
Thursday, April 22 at 7 p.m. - Ode to Italy
Eric Isaac, Executive Chef and Owner, Ristorante Capeo (bio)
Travel virtually to North Little Rock’s Argenta District where Chef Isaac will create “Chicken Piccata” over homemade noodles and will give viewers a tour of the wine cellar.
Thursday, April 29 at 7 p.m. - Springtime Sonata
Clark Trim, Hospitality Executive (bio)
Henrik Thostrup, Executive Chef of Colonial Wines and Spirits (bio)
Henrik, who holds a Bronze Medal in the Culinary Arts, will demonstrate his techniques for preparing “Roast Rack of Lamb Provence,” and Clark will lead viewers through preparations for a special dinner party.
