The Sonora Bach Festival will present classical guitarist Gordon Rowland and the cooking of Chef David Ingram at the final event of its 40th year celebration on Sunday, Oct. 30 at 12:30 p.m. at Mt. Calvary Lutheran Church Fellowship Hall, 24176 Pine Lake Drive, Sugar Pine, CA. Reservations, which include the performance and brunch, are $35 and are available on the festival’s webpage: sonorabach.org or by calling 209-536-6300. For more information go to the festival’s webpage at facebook.com/SonoraBachFestival. Seating is limited so reservations are encouraged.
Sugar Pine is a short and easy 20-minute drive from Sonora through the pines. The program will include music from the Renaissance and the Baroque periods as well as three compositions by guitarist Rowland. The bountiful brunch will include salads, multiple entrées, side dishes and dessert.
Rowland, a Sutter Creek resident, brings to the Bach Festival a wide background in guitar. He has concertized extensively throughout the country but particularly in Northern California where he has performed for the Sacramento Guitar Society and many venues in the San Francisco Bay area. He is trained in a variety of styles including classical, flamenco, and jazz. Classically, he has participated in master classes with world-class guitarists including Segovia protégés Michael Lorimer and Italian Oscar Ghiglia as well as Christopher Parkening. He holds a degree from Idaho State with further study at Boise State. As a teacher, he has held numerous master classes, instructed at the College of Idaho in Caldwell and Treasure Valley Community College in Oregon, and presently teaches privately. Rowland has released five CD’s and published texts of music and guitar theory. He is listed in Who’s Who in Music International.
The musical program will consist of three centuries of lute music transcribed for guitar.
The caterer for the brunch, Dave Ingram, grew up cooking under the tutelage of his mother. Aside from early training he has also had experience in Bay Area restaurants including the highly regarded Insalata’s in San Anselmo. Locally he has worked at the Black Oak Casino as Pastry Chef. He owns his own catering business, Chef Dave Cooks, through which he has prepared food for a number of local civic organizations, businesses and individuals in the area. One unique feature of the catering is that Chef Dave can provide food for individual meals at one’s home.
For the brunch Chef Dave has prepared what he calls a Traditional American meal with a Mediterranean accent. The menu will feature eight different items including salads, entrées, side dishes and dessert.
“This event is going to be very special,” said festival director Sandra Betti. “The music, the food and the atmosphere in the woods make for a delightful way to spend a Sunday afternoon.”