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Sights and Sounds Chamber Music Series at the Clark Continues with Music From Manchester on August 19

For Immediate Release

August 04, 2008

Distinguished musicians from the Manchester Music Festival will perform on August 19 at the Sterling and Francine Clark Art Institute as part of the Tuesday evening series of art, food, and music. Concerts begin at 8 pm and a prix-fixe dinner at 6 pm in the Clark Café will be offered prior to each performance. The Clark’s galleries remain open until 6 pm on concert evenings providing a chance to view the exhibition Like Breath on Glass: Whistler, Inness, and the Art of Painting Softly. Concert tickets are $18 ($15 for Clark members) and can be purchased at www.clarkart.edu, at the Clark’s museum shop, or by calling 413-458-0524. Cost for dinner is $23 per person (does not include beverage, tax, or gratuity) and reservations are required; call 413-458-0524.

The Manchester (Vermont) Music Festival, formed in 1974, includes an intensive six-week program in chamber music for gifted young musicians. Distinguished faculty and guest artists give weekly public performances, record extensively, and engage in year-round education outreach programs. At the Clark, MMF artists Joana Genova, violin; Ariel Rudiakov, viola; Maxine Neuman, cello; and Elizabeth Wright, piano; will perform Mozart’s Piano Quartet in E-flat Major K.493; The Four Seasons by Astor Piazzolla; and the Brahms Piano Trio in C Minor, Opus 101.

The series concludes on August 26 with the Julliard-trained Amernet String Quartet.

Clark chef Steve Wilkinson has designed a series of three-course, prix-fixe dinners served prior to the concerts. Each course will offer three choices, with the menu changing each week. Appetizer selections include: Tuscan tomato soup with fresh basil; mesclun greens with avocado, grapefruit, and crab, with lime-mint dressing; and native tomato salad with feta cheese and olives. Entrée choices may include: sautéed tilapia with lemon, capers, butter, and parsley; roast rosemary chicken with roasted vegetables and corn spoon bread; or penne with broccoli rabe, cannellini beans, garlic, and asiago cheese. For dessert, choices include: chocolate mousse, strawberry-rhubarb tart, and crème brûlée. Wilkinson has been chef/manager of the Clark’s Café for two years, and prior to that, he owned and was chef at three restaurants in Connecticut: Fine Bouche, Steve’s Centerbrook Cafe, and Esteva, all were rated 3 stars by the New York Times and held Wine Spectator Awards of Excellence. Reservations are required. Call 413-458-0524. Seating begins at 6 pm.

The Clark is located at 225 South Street in Williamstown, MA. The galleries are open daily in July and August, 10 am to 5 pm (closed Mondays, September through June). Admission June 1 through October 31 is $12.50 for adults, free for children 18 and under, members, and students with valid ID. Admission is free November through May. For more information, call 413-458-2303 or visit www.clarkart.edu.


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