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    Join us for an evening of Baroque inspired music and food. Prepare to go back in time to the 1700's and experience music and food of the time.

    MUSIC: Johann Sebastian Bach wrote six timeless suites of music for unaccompanied cello. We have selected two of them, Suites II and III as they both fit with the autumnal mood of the evening. The Suites for Solo Cello by Bach are at the center of the Cello repertoire and their depth of mood and color will be a lovely companions to the evening.

    Local cellist Dylan Rieck will perform the suites and enlighten us with some facts and history surrounding these beloved pieces of work. We will end the evening with a small encore piece to set us in the best mood as you carry forth into the night.

    FOOD: A festive array of Baroque hor d'oeuvres presented traditionally to accompany the music. This will include such items as spiced pork pie, brandied mince pie, salt cod croquettes, spiced meatballs, herb puffs and various confections including, of course ... chocolate.

    DRINK: Your ticket includes two glasses of wine, beer or mead ... drinks popular in Baroque times and continue to be a proper celebratory imbibement to this day. Additional drinks will be available for purchase.

    This event combines the best food and music the Baroque period has to offer. As such, we will focus on the music without distraction to allow full immersion into what Bach has created. Then, we return to the social talkative nature of enjoying food and drink among friends.

    Dylan Rieck is a cellist, composer and educator living in Portland, Oregon. As a cellist, he performs with the Portland Opera Orchestra as well as performing as soloist and chamber musician. Mr. Rieck has played on over 60 recordings and played in nearly 1,000 concerts worldwide. Mr. Rieck is a dedicated educator who teaches privately and has been on faculty at Marylhurst University. He is the composer in residence for Seattle based modern dance ensemble Hypernova. Mr. Rieck will be the Principal Cellist for Portland Opera's 2018-2019 season.

    Born in California and raised in Oklahoma, Eve Kuttemann spent five of her young adult years in France, working in Michelin-starred restaurants such as Joël Robuchon's l'Atelier in Paris, le Relais du Parc (Alain Ducasse), and two years under Fauchon executive chef Christophe Adam. Since relocating to Portland seven years ago, Kuttemann has worked as the pastry chef at Castagna and at Trifecta Tavern and Bakery, and has created a multifaceted pop up called Sage Hen that explores recipes drawn from America's earliest cookbooks.

    Kuttemann's focus is on creating moments that are unique, inspired, localistic, and above all, delicious.