LEWISTON — “Alive in Lewiston: a Celebration of Local Food, Music and Art” pays tribute to the city we call home and Maine’s bounty and beauty, while raising funds for Lots to Gardens, an urban agriculture and youth empowerment program of St. Mary’s Health System.

The event will be held Friday, Nov. 20, beginning at 6:30 p.m. at St. Mary’s Nutrition Center of Maine at 208 Bates St.

“Alive in Lewiston” offers an evening of music by two Maine musicians and a local band, as well as a gourmet meal prepared by Chef Scott Johnson of the Blair Hill Inn in Greenville and Clever Cooks, the center’s teen cooking and catering program.
In addition, attendees will have a chance to view photos, paintings and prints by Alan Holbrook, Grace Kendall, Jesse Kendall, Sherie Blumenthal, Shanti Curran and other local artists.

This year’s featured musicians are songwriter and multi-instrumentalist Michael Krapovicky, songstress Hanifa Washington and Lewiston’s own eclectic trio Oldman Forest.

Originally from Brunswick, Krapovicky has a love for storytelling and concise, heartfelt lyrics. He is bassist and harmonica player in the Grumps, and performs acoustic solo promoting his new album, “Michael Krapovicky Acoustic.” He also hosts open mic night at the Irish Twins Pub on Main Street every Tuesday. Previously, he played in the band Zook’s Brew.

As co-founder and organizer of Local Sprouts, a culinary and cultural cooperative business in Portland that focuses on cooking local food, Washington enjoys bringing people together around healthful meals, as well as around banquets of soulful sound. She describes herself as a self-taught guitarist inspired by the simplest of things. Her earliest influence for poems and lyrics came from her grandfather, a tall Creole jivester from Shreveport, La.

The newly formed trio Old Man Forest makes music with drums, piano, guitar and anything else that can be turned into an instrument. The band is made up of Jessy Kendall, Jordan Berube and the Nutrition Center’s own Denise Dill.

The evening’s hearty dinner will include a warm caramelized onion and thyme tart, heirloom chicken and potato soup with sage crouton, crisp rutabaga and carrot salad, a medley of fall vegetables with spaghetti squash au gratin and a chilled pumpkin and maple syrup custard with a pecan praline for dessert. Many of  the vegetables were grown in Lewiston and generously donated by nearby farms.

Tickets for “Alive in Lewiston” will be sold on a sliding scale of $5 to $50, with a suggested minimum donation of $10 for individuals and $25 for families. Proceeds will benefit Lots to Gardens’ youth and gardening programs. For more information, call 513-3844.