With her dusky, lyrical style and affinity for reinterpreting classic jazz, blues, and folk standards, vocalist Madeleine Peyroux is a highly acclaimed, internationally recognized artist. Emerging in her teens as a street-busking performer in Paris' Latin Quarter in the 1980s, Peyroux drew favorable comparisons to legendary jazz singer Billie Holiday, and eventually caught the attention of the record industry. Her debut album, 1996's Dreamland, featured a bevy of noted jazz artists and drew accolades for her distinctive take on blues and jazz standards. Her Larry Klein-produced follow-ups, 2004's Careless Love and 2006's Half the Perfect World, fared even better, charting on the Billboard 200 and achieving gold status. Overwhelmed by her initial success, Peyroux has continued to cut a low-key, if no less lauded, career path. Though her intimate sound certainly owes a debt to Holiday, she has continued to evolve, carving out her own stylistic niche that balances a modern sensibility with a respect for older vocal traditions.
Opening the evening will be Joy Clark, a New Orleans singer-songwriter, lyrical guitarist and composer who creates soulful original compositions that celebrate peace and the undeniable power of love. Her intricate rhythms and warm melodies reveal a sweet vulnerability that enchants her audiences around the world. Like so many other artists in New Orleans, Joy’s first stage was in church. Growing up the daughter of a minister, she learned to create an atmosphere ripe for an emotional experience that you’re sure to never forget.
French Inspired Dinner With Chef Sara Barnes to be offered before the show. Tickets to the family-style dinner are available on the ticketing page.
Lightly toasted baguette served warm with savory roasted garlic and salted butter
Starter: Mixed greens salad (vegetarian)
A salad of delicate mixed baby greens, roasted beets with olive oil and rosemary, crunchy candied walnuts, crumbled fresh goat cheese and vinaigrette dressing made with maple syrup and whole grain mustard
Sautéed chicken medallions
Lightly sautéed chicken medallions in rich sauce made with Sauvignon blanc, crimini and shiitake mushrooms, butter, garlic and fresh thyme
Pan seared salmon
Pan seared salmon encrusted with a sumac and cumin spice rub, brightened up with a citrusy lemon beurre blanc
Slow cooked with risotto made with a rich vegetable broth, spring peas, lemon and Parmesan cheese
Green beans amandine (vegetarian)
Green beans sautéed with salted butter and topped with crispy toasted almonds
Dessert: Mini chocolate pots du crème
A rich dark chocolate custard topped with fresh whipped cream and raspberries
An alcohol free version of a kir royale made with pomegranate juice, seltzer, and mandarin orange