ArtsBeat

Dinner and dance: The Modern Hotel helps support the Boise Dance Co-op

Grab dinner at The Modern Hotel & Bar, 1314 W. Grove St., Boise, and support the Boise Dance Co-op, a group that brings the Treasure Valley dance community together and offer a chance for dancers to perform in the off-season.

It will produce its annual concert weekend Aug. 28-29.

The Modern you get your choice of serve a special BDC 3 course dinner for $35 (add $15 for wine pairings) from Aug. 26th to Saturday Aug. 29. Part of proceeds will benefit the collaborative dance group.

Ballet Idaho’s Phyllis Rothwell Affrunti and former Trey McIntyre Project dancer Jason Hartley co-founded Boise Dance Co-op four years ago to . Now, the group is under the direction of Affrunti and her husband, former Ballet Idaho principal dancers Frank Affrunti, wants to grow, first by bringing the area’s youth dance companies into the fold, and next year by increasing the dancer’s contracts for the August concert series, Phyllis says.

BDC CONCERTS

“A Veritable Smorgasbord of Beauty” will feature new ballets from choreographers Daniel Ojeda,, pictured, ( Ballet Idaho), Lydia Sakolsky-Basquill ( Project FLUX) and Kelli Brown ( Off Center Dance), a classic piece from Marla Hansen ( Idaho Dance Theatre), plus solos performed by co-founders Jason Hartley cqand Phyllis Rothwell Affrunti, and aerialist Katie Ponozzo.

You’ll also see Idaho Regional Ballet, a youth company based at Eagle Performing Arts Center, perform a piece by Lauren Edson of LED and Ballet Idaho Academy students will perform a ballet by former Ballet Idaho dancer Sarah Ellis Worden.

There is a post-concert party across the parking lot at the Performing Arts Academy’s other building on Aug. 29.

8 p.m. Aug. 28-29, Esther Simplot Performing Arts Academy Annex, 501 S. 8th St., Boise. $20 general, $30 reserved. BrownPaperTickets.com and the door if available.

THE MENU:

First course: Curried heirloom tomatoes, haricot vert (thin green beans) and pickled patty pan squash

Second course: Braised lamb with tomatillos, Basque peppers and socca, a flatbread made from chickpeas

Third course: Plum frangipane (plum and almond) tart

No reservations needed.

Watch Jason Hartely’s “Nocturne Monologue”

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