CONTACT INFORMATION

Chinook Winds

Great Falls Symphony Association

11 3rd Street North

Great Falls, MT 59401

P 406.453.4102

F 406.453.9779

E emilyw@gfsymphony.org

  • Facebook Social Icon
  • YouTube Social  Icon
Please reload

Recent Posts

New oboist: Paul Chinen

July 16, 2019

1/2
Please reload

Featured Posts

Fall Flavors Concerts

September 2, 2017

 

The Chinook Winds’ Fall Flavors concert is the first performance of the Great Falls Symphony’s 2017-2018 Chamber Music Series. The first concert is at 2PM on Sunday, September 24, at Heritage Hall, GFC- MSU and features delecious samples from Cory Block Bakery, Prairie Heritage Farms, and A Land of Grass. The second concert will be at 7PM on Tuesday, September 26, at Wines By Wednesday’s newly opened 5th & Wine venue and features light appetizers created by chef Sara Thomas. Single admission is $15 Adults / $5 Students. Season passes are available for purchase for $75 Adults / $25 Students. Food tickets cost $10.00 for Sunday’s concert at Heritage Hall and $20.00 for Tuesday’s concert at Wines By Wednesday. Food tickets are optional, but must be purchased in advance at gfsymphony.org/fall-flavors.

 

Lauren Blackerby, oboist for the Chinook Winds, devised the idea of the Fall Flavors program and she has been working tirelessly through the summer to coordinate the details of this new collaboration with the food vendors—all of which are new community partners for the Great Falls Symphony. “The Chinook Winds will be playing ‘flavors’ of music”, says Lauren. “A spicy tango, a potpourri of Italian tunes, some brief but elegant French pieces. Kenji Bunch's Changes of Phase is a modern piece with some surprisingly familiar seasonings thrown in. We will also be premiering the Measuring Cups Etude written by Adam Eason for the quintet. A rhythmically complex piece, it cooks up a catchy melody out of all five woodwind ingredients.”

The Fall Flavors concert on Sunday, September 24, spotlights food samples from our very own Great Falls Farmers Market. For patrons buying food tickets in advance, Blue Truck Bakery of Prairie Heritage Farms will serve different samples of their breads with a roasted garlic spread while A Land of Grass will be cooking up small lamb kabobs paired with fruit. Cory Block Bakery, one of the city’s newest businesses will also bring scones baked with flavors that celebrate the harvest season.

 

The Chinook Winds’ Tuesday, September 26, performance of Fall Flavors features an array of appetizers created by Chef Sara Thomas. Concert goers purchasing food tickets in advance at gfsymphony.org will be able to enjoy the following savory dishes while listening to the musical program:

 

Course 1: Squash Soup composed of local apple cider, sweet onion and brown butter.

Course 2: Mushroom Crostini accented with house made bread and herbed fondue.

Course 3: Chicken Friccase sharing the stage with local root vegetables then topped with a sage gravy

Course 4: Pumpkin Bread Pudding made with a dolce red wine caramel sauce

 

 

The Chinook Winds will not only share some great chamber music but also the recipes for their favorite things to eat. At both concerts there will be a table with recipe cards for audience members to peruse and take photos of so they can bring new recipes home to their own kitchens. Concert attendees are invited to participate by bringing their own recipe cards to display and share. The “recipe table” will be open for patrons to browse before the concert and during intermission.

 

Single admission is $15 Adults / $5 Students.  Season passes are available for purchase for $75 Adults / $25 Students. Season passes are punch cards that grant seven admissions in any combination. Single admission tickets and season passes are available for purchase online at gfsymphony.org or at the door. Food tickets are sold separately from concert admission and must be purchased in advance at gfsymphony.org/fall-flavors. For more information, contact the Symphony office at 406-453-4102 or visit gfsymphony.org.

Share on Facebook
Share on Twitter
Please reload

Follow Us