Chelsea Music Festival Hits a High Note

Concerts and creative cuisine combine for harmonious rendezvous

Foie Gras Chawanmushi, Granny Smith/ginger granita, crispy puffed rice is being served Sunday.

The nine-day Chelsea Music Festival hits a crescendo this weekend with concerts and post-concert receptions throughout New York City until June 23. Culinary Artist-in-Residence Lance Nitahara of Food Network's Chopped Champions, has designed post-concert menus inspired by the elements of each festival event.

The Chelsea Music Festival brings together the world's leading musicians and compelling newcomers for concerts and creative culinary receptions. Guests get complimentary Radeberger pilsner and bites like potato-crusted hamachi with celeriac remoulade and brown butter espuma, and roasted maitake and chanterelles, polenta, and mushroom cremeaux during or after each show.

In keeping with the Chelsea Music Festival’s French-Japanese festival theme, the festival is commemorating the 150th anniversary of French composer Claude Debussy and the centennial of the U.S. Cherry Blossom Festival with classical, jazz, and new music performances and themed culinary receptions, which range from $15 to $65.

At June 21's Debussy V: Poet of the Avant-Garde event, "Sounds and Fragrances Swirl Through the Evening Air" includes a themed culinary intermission at Park Avenue Armory.

On Friday, the Rubin Museum of Art hosts the free DJ: DCD Collective event and the Debussy VI: Violin Daybreak concert, which features a post-concert "Rêverie-Mix."

Full-bodied pale German lager is served with small tastes like foie gras chawanmushi, Granny Smith and ginger granita, crispy puffed rice and sous-vide pork tenderloin, piment d’espelette, sakura-vanilla monte, and tomato confiture at the Chelsea Music Festival Finale at Eyebeam Art+Technology Center on June 23. The event also includes a performance by the Adam Birnbaum Trio.