BRUNSWICK – Lewis Kaplan, co-founder and artistic director of the Bowdoin International Music Festival, will launche this year’s festival Monday, June 23, with “God, Numbers, and Bach,” a talk and performance of the Chaconne from Johann Sebastian Bach’s Partita in D Minor for Unaccompanied Violin.

The program will begin at 5 p.m. at Studzinski Recital Hall at Bowdoin College.

The event is free and open to the public, with seating on a first-come, first-served basis.

Kaplan has presented “God, Numbers, and Bach” to audiences of students, professional musicians and patrons 200-plus times in more than a dozen countries, including an annual presentation at The Juilliard School.

“God, Numbers, and Bach” will be immediately followed by a gala season kick-off event called “Dine On” – a play on Shakespeare’s “If music be the food of love…” – to benefit the Festival’ scholarship fund. Guests will gather at 6 p.m. at Moulton Union for a reception highlighted by a conversation and demonstration about food by Kaplan and Sam Hayward, chef/owner of Fore Street Restaurant and a festival trustee.

At 7 p.m. guests will sit down to a gourmet meal specially prepared by the national award-winning Bowdoin Dining Service. Just before dessert, guests can place bids during a short live auction for items such as prime seats, dinner at the Grand Tier Restaurant, backstage access at the Metropolitan Opera, dinner prepared in your home by Hayward; selections from all of the trustees’ personal wine collections and Sea Dogs tickets.

All proceeds from the auction will benefit the scholarship fund, as will the $125-per-person cost to attend the event. For reservations, call Matt Herrick at 373-1440 or e-mail matt@bowdoinfestival.org.

After these opening events, the Bowdoin International Music Festival’s 45th season will be in full swing with daily concerts, public master classes and other events, and numerous highlights under this year’s “Beethoven” theme.

For more information, visit www.bowdoinfestival.org. In addition, the box office can be reached at 725-3895 from 10 a.m. to 3 p.m. Monday through Friday.

Copy the Story Link