Arcosanti - An Urban Laboratory in the Arizona Desert.

VIVALDI AT ARCOSANTI

Vivaldi at Arcosanti

Maestro's Song, Dance & Glass

Saturday, May 17, 2014

The Arizona Vivaldi Festival received its premiere in 1998 at Arcosanti. Each year, a new approach to Vivaldi's music is suggested; the 2014 edition is no exception.

Celebrate the 17th annual Arizona Vivaldi Festival with an evening of opera, dance, and art, coming together.

SCHEDULE AND COSTS

5:00 pm Tour of Arcosanti
6:00 pm
Dinner
7:00 pm  "Venetian Glassblowing" demonstration             with Joshua Dopp
7:30 pm Performance
Tickets are $40 for the performance & dinner or
$20 for the performance only ($10 for students).
Dinner reservations required.  Please call 928.632.7135

 
For those interested in 3-day Glassblowing & Glassworking Workshops on May 16, 17 & 18, please go here for details.

PROGRAM

Introduction by Michel Sarda, founder of the Vivaldi Festival
Remembering Paolo Soleri: Et in terra pax hominibus (Peace on earth to people of good will) from Vivaldi's Gloria RV 589  (recorded)
Terpsicore Dance Company
Midnight Rush — based on Vivaldi's Concerto in G minor for Two Cellos
followed by Ave Maria
Dancers: Aidan Schubert, Alex Papazian, Alissa Dill, Aubree Dagilis, Leela Fazzuoli
Eileen Mager, soprano, accompanied at the piano by Gaynell Cronin
Cantata, Aure, voi piu non siete, RV 652
Terpsicore Dance Company
Fandango — music by Boccherini (String quintet with guitar)
Dancers: Aidan Schubert, Alex Papazian, Alissa Dill, Aubree Dagilis, Leela Fazzuoli
Eileen Mager, soprano, accompanied at the piano by Gaynell Cronin
Three Vivaldi opera arias:
1 - Col placer della mia fide, from Arsilda, regina di Ponto, RV 700
2 - Sposa son disprezzata, from Bajazet, RV 703
3 - Ben conosco a poco a poco, from Arsilda, regina di Ponto, RV 700
Zona Flamenca, with Bernadette Gaxiola
Vivaldi Flamenco
Fandango, music by Padre Soler — Finale
{No intermission}

DINNER MENU

Antipasto
Fresh Mozzarella with Purple Basil
Primo
Venetian Risotto with Butternut Squash
Secondo
Grilled Trout -or- Grilled Portobello Mushrooms with Sorrel & Vermouth Broth
Contorno
Spinach Sauteed with Truffle Oil
Baby Red Potatoes with Roasted Garlic & Herbs
Insalata
Radicchio, Tangerines, Melon & Pastrami
Dolce
Sweet Polenta Souffle with Gianduja Chocolate Hazelnut Cream Sauce

AttachmentSize
Vivaldi_2014_Poster.pdf3.4 MB