A few weeks ago, I had the chance to attend Musically Mastered Menu Napa at Solange Calistoga in Napa Valley. The event was in support of the VH1 Save the Music foundation. The Musically Mastered Menu series merges the music and culinary worlds for an intimate evening of raising funds to restore music programs in America’s public schools. And what pairs better with music than food?
In 2015 alone, VH1 Save The Music donated 1,305 instruments to schools impacting 3,900 students and securing 53 teacher jobs. Incredible right? The Napa event raised more than $15,000, some of which will be used to provide two pianos to a local school.
One of the highlights of the night was a private concert by Matt Nathanson. I remember totally jamming out to his hit “Come On Get Higher” in my dorm room in college and it was so amazing to see him in person! I also had no idea he was San Francisco-based. Is it weird that all I wanted to do all night is ask him what neighborhood he lives in? Maybe Matt and I are neighbors; how crazy would that be?
The other highlight of the night was an amazing menu created by Michelin-starred chef Brandon Sharp. His menu includeda Lake Pontchartrain blue crap appetizer, loin and shoulder of Emigh’s lamb for the entree, and a decadent sugar pie pumpkin cheesecake for dessert. The combination of Matt’s music and Brandon’s culinary talents made the nice so special!
In between songs, Matt talked about the importance of music education for children, saying it “saved my life” while growing up. “The world was super beautiful and magical when you had a soundtrack to it.” So true! I was a huge band and choir geek growing up and I completely agree.
~Credits~
Photos: Kimberly White for VH1 Save The Music
Event sponsors: Avnet, Charbay Distillery & Winery, Beringer, Lindsey Rion Designs, Food and Wine Magazine, Napa Valley Media, Heineken, Solage Calistoga, Solbar, Fords Gin, Cana Brava , Lyric by Etude
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