Never miss a surprise or a concert!
Featuring Chef Steven D. Brooks
Great things happen when people work together. Especially when you’re talking about a fun night out. So, we’re dressing this June 8th’s Evening with the Maestro up in a theme of Collaboration.
Our Conductor Steven Byess and Chef Steven D. Brooks share creative ideas, themes, the spotlight and even first names to bring you an unforgettable night of food complementing wine complementing music.
Speaking of Collaboration, the APO has an important announcement to make at this event, which we promise is only good news.
These evenings are always special, and spaces can disappear especially fast. There’s only room for 100 guests in the beautiful Thaden School’s Great Hall, so we suggest you reserve your space now. The Maestro looks forward to collaborating with you.
Thursday, June 8
Thaden School Great Hall
800 SE C Street,
Bentonville, AR 72712
$150 Dinner Tickets
This drummer turned Chef started his culinary career in 1991 after he found himself hungry trying to make it in a full time Rock & Roll band. Chef Scott Berg at Vincent’s Market in Birmingham, Alabama thought that he would make a good cook from the things he talked about, and the passion for cooking shared by his entire family. The Gourmet Grocery store, with its large kitchen and bakery would provide the perfect learning environment for this newcomer to the industry. After spending the next several years in all areas of the operation and working with some of the best young Chef’s in the area, he was given the chance to go and open 22 Vincent’s Markets and Southern Kitchens throughout the southeast, provide all food service for The Bruno’s Memorial Classic Senior PGA event, held at Grey Stone in Birmingham, and Olympic Soccer in Birmingham in 1996.
Then, in 2000, Northwest Arkansas came calling. The Market at Pinnacle was looking for a Sous Chef and brought him to the area and he quickly became a local favorite. After 5 great years, The Blessings Golf Club offered the Executive Chef/F&B Director position. This, without a doubt was the single, greatest learning experience of this Chef’s career. Mr. Tyson made him a better leader and Chef.
Making her professional debut at age 10 with the Kammergild Symphony, Kristy has soloed with many orchestras including the Town and Country Symphony, St. Charles Symphony, Webster University Symphony, and the St. Louis Symphony. She has been invited to present solo recitals at the Sheldon Concert Hall, Christ Church Cathedral, E. Desmond Lee Concert Hall, and Missouri State University. Kristy was a principal performer at the St. Louis Municipal Opera, a guest artist at the opening ceremony of the International Piano Pedagogy Teacher's Conference, and was featured on NPR's "From the Top." Currently based in Northwest Arkansas, Kristy serves as orchestral pianist in the Artosphere Festival Orchestra, is faculty at NorthWest Arkansas Community College, maintains a private studio at Arkansas Music Conservatory, and is part of the Music Ministry team at First Presbyterian Church of Bentonville. Specializing in brass accompaniment, she has performed with artists such as Allen Vizzutti, Wiff Rudd, Demondrae Thurman, Rex Richardson, and Patrick Sheridan. She can be heard on the albums "Notes from the Underground," "Pa la Calle," and "Undreamed Shores," "Mirrors," and "Impressions of France."
Born and raised in Santa Fe, New Mexico, Pecos Singer was the winner of the 2016 Baroque Concerto Competition at the San Francisco Conservatory of Music, a finalist in the Coeur d'Alene National Young Artist Competition, and previous recipient of the Carlsen Cello Foundation. He completed his Doctor of Musical Arts at the University of Maryland, and was a recent fellow at Bard College, performing as Principal Cello with The Orchestra Now at venues such as Jazz at Lincoln Center, the Metropolitan Museum of Art, and Carnegie Hall. Pecos is currently Principal Cello of the Arkansas Philharmonic and teaches cello and chamber music at the University of Arkansas.
Presenting wines of South Africa
Jason Willems, Diamond Beverage Group
Wine: Protea Chenin Blanc
Passed Course: Tomato and Mozzarella
Wine: Protea Chardonnay
Salad: Strawberry and Balsamic Salad
Music: J.S. Bach -- Courante from Cello Suite No. 3 in C Major
Wine: Krone Sparkling Brut
Second: Chicken and Waffles
Music: Gabriel Fauré -- Après un Rêve, Op. 7, No. 1
Wine: Rupert Optima Red Wine
Entrée: Steak and Shrimp, Mac & Cheese, Peas & Carrots
Music: Robert Schumann -- Rasch und mit Feuer from Fantasiestücke, Op. 73
Dessert Spirit: Ballotin Chocolate White Russian Cocktail
Dessert: Cookies and Cream
Music: Fritz Kreisler --Liebesleid from Alt-Wiener Tanzweisen