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Choral Chameleon reveals what harmony tastes like in unique concert

Taste: A multi-sensory musical event this weekend only
Choral Chameleon

You've heard of wine pairings - even beer pairings...but have you ever wondered what music pairs best with a meal? That's exactly what Vince Peterson, founder of the vocal ensemble, Choral Chameleon, aims to unveil with a little help from professional chef, Lish Steiling.

This weekend, the group will present Taste, a first-of-its-kind concert experience that pairs a specially designed tasting menu created by Steiling, with the melodious musings of the professional chorus. The result: musical euphoria as you've never experienced.

Steiling, the culinary director for celebrity chef, Giada De Laurentiis, created the menu using a variety of flavor profiles, textures and aromas that compliment specific tones, chords and harmonies found in the choral works being presented. Some of the tasty bites include Goat Cheese Truffles (see recipe below), Puffed Forbidden Rice and Stuffed Pepadews – all orchestrated to be served in time with the music.

This unique event will take place on Saturday, May 17 at 8pm in Manhattan at The Loft (227 W. 29th street) and Sunday, May 18 in Brooklyn at St. Paul's Church (199 Carroll Street). Tickets are $40 a person and must be purchased in advance. They include entry to the concert, the tasting menu and drink. Purchase tickets here: Taste Tickets. Examiner readers can also get 10% off using the code, Taste10. Reservations are required so act fast!

Goat Cheese Truffles
Yields 20 truffles
4 oz goat cheese, at room temp
2 oz cream cheese, at room temp
Zest of 1 orange
Zest of 1 lemon
Salt and coarse ground black pepper
1Tbl chives
Coarsely ground, toasted pepitas to coat

In a small bowl using a hand mixer, beat together the 2 cheeses, zests, salt and pepper until combined and fluffy. Using a rubber spatula, fold in the chives. Chill until slightly firm. Scoop ¾ teaspoon-ish sized balls of the cheese mixture into your hand and roll till smooth. Coat in the pepitas and refrigerate on a parchment coated tray until ready to serve.

Use ¾ tsp for each truffle

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