“English Baroque Structures: Dances and Ballads of Britain”
5pm concert followed by optional dinner
Sponsored by John and Martha Diffey
Supported by the Vine Cottage Inn and the Omni Homestead
This program will contain a variety of music whose structure or style is of British origin. It will feature traditional English, Irish, and Scottish ballads as they made their way to early American settings, as well as dance forms of England borrowed by composers from other European countries. Featured will be baroque triple harp, baroque violin/fiddle, dulcimer, tin whistle, baroque flute, and vocalists.
“John Come Kiss Me” variations – Thomas Baltzar (c.1630-1663)
“The Soldier’s Return” – Robert Burns (1759-1796) Trad. Scottish, arr. Walke
When she came ben she bobed – William McGibbon
St Patrick’s Day – Paddy Whack – Port Patrick – Irish traditional
Tullochgorum-Reel of Tulloch – Duke of Perth’s Drummond Castle Manuscript (1734)
“Gillan na Drover” – Peacock’s Favorite Collection of Tunes (c.1800)
All through the night/Ar Hyd y Nos- Traditional Welsh
Mortlack’s Ground from Musick’s Handmaid – John Blow (1649-1708)
Lillibulero or “A New Irish Tune” – Henry Purcell (1659-1695)
Christmas Eve (reel) – Irish traditional
Voyage to Virginia (Broadside Ballad) – Anonymous (c.1690) London, arr. Walker
“Hole in the wall” hornpipe, from Dancing-Master – Purcell (c.1659-1695)/Playford (1623-1687)
Scottish Dances – (arr. Jeremy Ward) Niel Gow (1727-1807)
Nathaniel Gow (1763-1831)
Lady Madelina Sinclairs – Jenny Nettles – Miss Nisbet of Dirleton’s – The High Road to Linton
Fiona Hughes, baroque violin & voice
Peter Walker, voice, cittern, guittar, bagpipes
Christa Patton, Italian triple harp, whistle, recorder
M E N U
Ponzu Chicken Salad with Crunchy Wontons, Scallions, Bok Choy, Sesame Ginger Vinaigrette and Cilantro Pesto
Cherry Tomato, Avocado Radish Salad with Feta Cheese, Shaved Onions and Creamy Crab Dressing
Honey Garlic and Rosemary Pork Tenderloin with Apple and Parsnip Purée, Roasted Sweet Potato Sun Dried Cranberry Relish, Caramelized Rainbow Carrots and an Apricot Glaze
Pistachio and Hazelnut Tart with Vanilla, Honey and Rosemary Ice Cream and Pomegranate Coulis
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