The Sonora Bach Festival will present its last event of this year’s festival as the Sonora Bach Festival Trio will perform at the Bach’s Brunch on Sunday, Oct. 29, at 12:30 p.m. at Mt. Calvary Lutheran Church, Sugar Pine. Music will include selections from Bach’s trio sonatas as well as trios by other Baroque and Classical Composers. The Brunch, prepared by Chef Dave Ingram, will be Moroccan themed. Advanced reservations are required. Tickets, at $35, are available at the festival webpage Sonorabach.org or by calling the festival office at 209 536-6330.
The final event of the 41st Sonora Bach Festival will feature a brunch of Moroccan and Mediterranean dishes accompanied by the Sonora Bach Festival Trio. Guests will help themselves to the buffet consisting of varied Moroccan and Mediterranean fare. The Sonora Bach Festival Trio will provide music. The event, held at Mt. Calvary Lutheran Church, was selected, according to festival board member Barbara Fish because “it offers the best of many things for our audiences: it is located in the woods of the Sierras at only 14 miles from Sonora. And at 4700 feet the temperature is ideal.”
The Sonora Bach Festival Trio consists of Janet Telford, flute; Sandra Betti, flute; and Ralph Retherford, cello. All three came from out of the area at separate times, met here, realized they all had similar skills and interests and formed their trio. They play regularly in the Central Mother Lode at a variety of events and venues.
For this event the Trio will play selections from Bach’s Trio Sonatas as well as Trio Sonatas of other Baroque composers Fasch, Loeillet, Telemann, Tartini. Also on the program will be music by classical composers Haydn and Mozart.
Chef Dave Ingram of Tuolumne County will prepare the Brunch menu. A popular caterer in the Central Mother Lode, with experience cooking at restaurants in the Bay Area and locally as Pastry Chef at the Black Oak Casino, Chef Dave will be preparing a Mediterranean/Moroccan-themed menu. Items include zucchini-orso salad, spinach-mushroom-provolone frittata, assorted chicken sausages, and grilled Moroccan chicken breasts. Vegetables include roasted red potatoes with onions in olive oil and grilled Tuscan-style veggies. The meal will begin and end with fruit: A fresh-fruit salad with honey-yogurt dressing starts the meal and it finishes with peach cobbler.
“This is a wonderful opportunity to hear beautiful music in a beautiful setting,” added Fish. “The venue is small and intimate so you are close to the musicians. And with the wonderful food, beautiful music and quiet forest it’s a perfect place to spend a Sunday afternoon.”