Music Paired with Food (and Terrior)

In 2017, Chef Rebecca Barron and I had a dream of a multi-sensory evening. Our guests would experience tastes and sounds unified by colors at the historic St. John’s Restaurant in Chattanooga, TN. As violinist Holly Mulcahy and I performed musical compositions, paired with Chef Barron’s food and sommelier Michelle Richards’ wine selections, the white interior space of the restaurant was flooded with a specific color of projected light. This is the story of how our collaboration proceeded.

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