In the play Twelfth Night, William Shakespeare famously wrote, “If music be the food of love, play on.” It could also be said that “A musician’s love of food may compel them to play on!” Throughout history, there has been an important connection, a mutual respect, and an appreciation shared between culinary and musical artists. Musicians have been paid in fine meals throughout history (literally “singing for their supper”), and music has enhanced the dining experience since early times.

This evening’s special collaboration with Chef Adam has led to a unique pairing of food and music. Just as the sommelier pairs wines to the meal, we have developed a series of musical offerings that compliment the food, and food offerings that compliment the music. In some courses, Chef Adam chose the music from multiple options, and in some courses he tailored elements of the meal to match the music that had been selected. It was a wonderful process bringing together two highly celebrated organizations- Bonanno Concepts and the Colorado Symphony.

This evening’s cocktail is has a full and vibrant front which is accentuated by the herbal notes. Chef Adam chose the Ibert Trois Pieces Breves to match this musically. This work opens with a celebratory wave of sound from the wind quintet, and announces its energy before settling into a festive atmosphere. In the second movement, there is a bit of calm and contemplation as the flute and clarinet weave beautiful melodies over one another, similar to the warmth and appreciation one may feel for the aged components of this beautifully crafted libation. In the final movement, we hope the jovial nature of the music reflects the warm, relaxed feeling of the guest as they anticipate the wonderful meal to come.

For the highly innovative picnic basket course, Chef Adam chose Eric Ewazen’s Roaring Fork Quintet. Set in three locations in Aspen, CO, this work is intended to provide a “sonic landscape” to transport the guest as they experience their picnic in both sound and taste. The bubbling sounds of Maroon Creek, the beauty of the Columbine flowers surrounding Snowmass Lake, and the adventurous spirit of those who tackle Buckskin Pass to picnic at the summit are all captured in this exiting work.

It has been our distinct privilege and joy to work with the talented and creative minds at Mizuna to bring this special pairing of music and food to you this evening!

BEETHOVEN  String Quartet Op. 18 No. 2 in G Major "The Conversation" (1799)

This wonderful work was written as part of a group of six quartets between 1797-1799, and published in 1801. The nickname of 'Conversation' or 'Gossip' is borne out of the very chatty violin lines in the opening, followed by polite approval of the other quartet members. It is a sunny work, written in the years before Beethoven lost his hearing.

RAVEL  String Quartet, M.35 (1902)

The only work in this form by the french master was in fact a student work, thought to be a final assignment at the conservatoire. It is full of charm and a staple of the string quartet repertoire. The second movement is a boisterous dance, juxtaposing the 6/8 and 3/4 pulses into a rhythmic frenzy that keeps the listener's toes tapping. The middle section is a lament, with a variety of different textures and rhythmic backgrounds accompanying the beautiful chanson-like melody.

ELGAR  String Quartet in E Minor, Op. 83 (1918)

Elgar also made only one contribution to the quartet genre with this work, begun in 1907 and finished in late 1918. His quartet is one of only three chamber works written by Elgar (he also wrote a piano quintet and a violin sonata). The second movement of the quartet was described by his wife as 'captured sunshine' and conveys a sonic warmth and peacefulness rarely heard in the quartet literature. It is calm, sincere and thoughtful writing from a composer of music ranging from the Enigma Variations to the popular Pomp and Circumstance Marches.

GERSHWIN  Lullaby (1919)

We have a theme running here...this is considered Gershwin's only chamber work, written in 1919 as a student harmony and counterpoint exercise. He used some of the material in later works, but the original form was the quartet. It shows the signature warmth and melodic nature of Gershwin's writing which would show itself more prominently in the coming years, when his great shows would grace the stages of Broadway. It is gentle, tuneful and lilting music that will serve well in this dinner program as we prepare for dessert.

MOZART  String Quartet No. 19 in C Major, K.465, "Dissonance" (1785)

The final quartet of the six written and dedicated to Joseph Haydn gets its name from the opening of the first movement, full of suspensions and harmonic tension, or dissonance. The last movement, however, is quite to opposite in both nature and harmony, filled with an almost giddy and youthful character. Spikey rising figures are predominant in this joyous close to a wonderful meal--it will complement your dessert and digestiv choices!

Beautiful little Mizuna is the top-rated restaurant not just in Denver, but in the western United States. The first of chef Frank Bonanno’s ten concepts, this intimate neighborhood joint provides cover for the biggest food laboratory in Colorado, a place where chefs have free reign to experiment with and explore the finest seasonal ingredients.

Here chefs are given wide creative berth. Every member of Frank Bonanno’s team has input on a menu that changes monthly; each chef is empowered to order whatever ingredients seem best suited to his station, and the result is an inspiring marriage between science and epicuria. Knives tap quietly and efficiently; white jacketed chefs test rethought versions of old recipes, try out new food combinations and pick through ingredients to find the freshest, sweetest or most savory elements. They discuss topics like the New York Times food section and the quality of American grown truffles. What Frank Bonanno has done at Mizuna is to create an environment where skilled cooks are encouraged to stretch the limits of their palates and broaden their understanding of ingredients both local and exotic. Bonanno’s own gifted palate and technique become mentoring tools in his kitchen, and the product is consistently remarkable food, simply prepared, and professionally served.

Mizuna, with her linen-draped tables and cozy dining room has earned a reputation as a special place among food lovers and critics of all sorts. Mizuna is where the service is understated and exemplary. It is an artist’s studio, a culinary think-tank, a food laboratory.

Look around you right now. Just. Look. As I write this, I imagine it’s beautiful out, that it’s one of those Colorado autumn nights where the weather is as perfect as the company. Even if it’s raining, though, it’s perfect, because you are about to enjoy all manner of delights, and whatever happens next is just part of the memory. Perfect. And everything about this night is the result of creativity and collaboration.

Denver envisioned these block closures to keep our city open, thriving. Mizuna chef Adam saw this as a perfect symphonic backdrop, and when Olivia brought the idea to the Colorado Symphony, Adriel, Izabel, and Susan saw it, heard it, helped to breathe life into it. Musicians, chefs, and servers expanded their expectations to make it so. You, here, on a Capitol Hill street, eating five star food from a picnic basket, enjoying world class musicians on a dive bar patio: you are part of this collaboration.

And the canopy over your head? Appropriately repurposed from Laura’s wedding.

This is typically where I’d insert a recipe, but in the spirit of collaboration, I invite you bring this sheet up the street some night soon –before November 1 –to enjoy a complimentary beer at our neighbors’, because Brian would like to see you at Tacos, Tequila, Whiskey and Kevin would like to see you at CounterCulture.

Cheers to nights under the stars and grace during a pandemic.

Love,
Frank Bonanno

Featuring bitter notes of Aperol and vermouth with lots of fresh blackberry, this drink is a surprising and changes as you taste it, much like the music chosen to pair with it. The smell is initially boozy, but sip it slowly. Take note of how the flavor changes on different parts of your tongue and how the flavors can be both bright, yet more mellow than you’d expect of Aperol. Hold the bowl of the glass in your hands and let it warm the drink slightly. See how this changes the flavor. Once you’ve finished it, turn the glass over and let it air dry almost completely. Smell again for the powerful, lingering scent of fresh blackberry.

The music you’ll hear about is focused on landscape, so it made us think specifically about the landscape we get our food from. Supporting local farmers, artisans and makers is an important piece of Mizuna’s past, present and future—so we wanted to showcase these relationships with the land from the wheat, to the animals to the produce.

Your basket (take it home! It’s for you to keep and enjoy!) is from Ti-a Woven Goods. Each basket is one of a kind and made sustainably in Ghana from elephant grass, all-natural dyes and leather handles. Ti-a supports women in Ghana by employing more than 500 women at above fair-market wages and running a basket weaving school that allows women to increase their earning power and provide for their families. You can find out more information about this incredible company here: tiawovengoods.com

ENJOY HERE:

• Anson Mills Popcorn & Nutritional Yeast
• House cured charcuterie
  • Bresaola – Red Wine Cured Beef
  • Coppa – Salt Cured Pork Neck
  • Lonza – Red Wine Cured Pork Loin
• Assorted Cheese from Truffle Cheese Shop including a soft French mimolette and a hard, funky cheese from Vermont
• Housemade burrata from our brother restaurant, Luca
  • Luca was the first restaurant in Denver to make it’s own burrata in house – our housemade ricotta is wrapped in housemade mozzarella to create a creamy, slightly sweet cheese.
• Whole Grain Mustard
• House Gooseberry Jam – Concocted from a surplus of beautiful gooseberries
• Local sourdough baguette from Babette’s
• House Fermented Olives and Feta with Whole Wheat Pasta Salad

ENJOY LATER:

• A jar of house tomato basil sauce- If you look above the roof of Mizuna, you might be surprised to know that the chef’s tend to a small garden, allowing them to cultivate their own produce for many of the dishes served at Mizuna. This sauce was made from late summer tomatoes grown on the roof.
• Whole wheat pasta – Using 100% whole wheat retains both the flavor and nutritional value of the pasta. We believe in keeping ingredients as minimally processed as possible.
• Olive Oil Cake with Local Pears – Admittedly, this is Chef Adam’s favorite cake, only made more lovely by the inclusion of local pears which we’ve poached to amplify their sweet, delicate flavor.

Beef Wellington with foie gras duxelle, truffle mashed potatoes, local vegetables and demi glace. During your entrée you’ll hear both French and American composers, so it seemed appropriate to do a wellington, rooted in French technique but decidedly American in preparation at Mizuna. Earthy ingredients like mushrooms, Burgundian truffles and local Colorado potatoes keep the dish grounded, while roasted local vegetables provide some brightness and a silky demi ties everything together. We’ve paired this with a bold, Francois Villard N. Rhone Syrah.

Huckleberry Pie

Sweet and complex, huckleberries are perhaps the lesser known of the berries—and we guess the Mozart you will hear may be lesser known as well, though no less sweet. The housemade huckleberry filling complements the wine we’ve chosen –a Riesling from the German/Austrian region, in honor of Mozart of course!

 COVID Manual & Safety Measures:

• This is a seated event. Masks may only be removed while seated. If you leave your table for any reason, you must wear your mask.
• Tables have been arranged to adhere to social distancing guidelines mandated by the state. We are currently unable to allow joining of tables.
• To order additional drinks, please use the QR code at your table. This allows us to reduce the number of interactions staff and guests have.
• All tables and chairs have been sanitized. There is also sanitizer available at each table.
• Serving will take place at one time for the whole patio to prevent ongoing movement of staff through the crowd. This is both for health and safety reasons as well as for respect to the fantastic musicians.
• Likewise, clearing will take place at one time for the whole patio.
• If you would like to know more about Bonanno Concepts’ commitment to safety during the pandemic, you can view our groupwide COVID-19 Playbook HERE.