The 13th annual E.A.R. Unit Composer Residency and Seminar took place in the Colly Soleri Music Center.
This is a week long course which involves rehearsals, recordings, master classes, lectures/discussions and culminates in a concert of composers' works on Saturday with a special pre-concert gourmet dinner.
A group of very gifted young composers rehearsed all week with EAR musicians, were able to conduct their own work and then had their compositions performed in a concert open to the public this last Saturday, August 11. 2007.
Participating composers this year were
Daniel Iglesia with "Somatization",
Matthew Mendez with "Nickel-and-Dime Music",
Shawn Crouch with "Adolescent Psycology",
Amelia Kaplan with "Insidious",
Ryan Tanaka with "Fantasies for a Quintet",
Jason Barabba with "Curious Squid",
Stephen Yip with "Karma".

The music presented was playful and incredibly adventurous, thoughtful and thought-provoking, technically very challenging, yet excecuted with excellence and pizzazz.
E.A.R. Unit musicians this year were:
Lorna Eder, piano,
Dorothy Stone, flutist, composer and conductor,
Philip O'Connor, clarinet,
Johnny Chang, violin,
Timothy Loo, cello
Daniel Kaminski, percussion.

E.A.R. Unit is a Los Angeles-based new music ensemble dedicated to the performance, promotion and creation of the most exciting music of our time.
Since it's formation in 1981, the EAR Unit has brought unparalleled versatility, virtuosity and dedication to its performances. As a result of its long and fruitful history, the Unit has achieved a flexibility and rapport rare in contemporary music, and has earned an international reputation as one of America's finest contemporary chamber ensembles.

With assistance of staff, workshop participants and volunteers, Arcosanti Cafe chef Carrie Krueger put together a delicious dinner and a wonderful spread of hors d'oeuvres for the pre-concert reception in the Colly Soleri Garden in front of the Vaults.
Hors d'oeuvres were
Hummus, Tapenade and Pita with Spinach-Artichoke Dip.
Dinner was served after the concert. Chef Carrie's menu was Chilled Cucumber Yogurt Soup, Minted Pea Salad, Saffron Barley with Chickpeas and Almonds, Savory Vegetarian Shish Kebab, Tangy Chicken Shish Kebab, Dessert: Lemon Tart with fresh Raspberries.
[photos from upper left]: Workshop participants and planning interns Francesca La Malva and Natalia Agati prepare sunflower table decoration, the dining room, chef Carrie Krueger, the reception in the Colly Garden and baker Virginia Schutte prepares lemon tarts.