GEORGETOWN — Chef Ali Waks-Adams has long been simmering an idea involving monochromatic cooking.

Last summer, I wrote about a Classical Music Pairing Dinner, featuring her cuisine, and the music of Portland’s Abitare Project, at the newly reopened Robinhood Free Meetinghouse in Georgetown.

The event examined ways to connect flavors — such as that of fresh Maine squid and chamomile sherbet — with the sounds of carefully chosen classical works performed live.

As I noted then, food and music have always made a good partnership, and with these particular creative forces at work, the idea of such a partnership moves to a new level, one involving a visual element: Color.

This time, Waks-Adams will examine questions like what does purple taste like, at the Color and Sound dinner on Saturday.

“I’d seen a book on Dada at the Tate Modern in London, and one of the chapters mentioned a living art experiment where they ate a different color every day, and I was just in love with the idea,” she said. “I’ve been wanting to do a monochromatic-dish dinner for years.”

Remember the Disney animated feature “Fantasia?” The connection between music and color was made for many viewers for the first time in that movie.

Now, Waks-Adams and the Abitare duo — violinist Tracey Jasas-Hardel and cellist Benjamin Noyes — celebrate that connection and introduce a third member to the party.

“During our very first meeting we discussed synesthesia — hearing color, which became a leit motif for both dinners,” Waks-Adams said.

“Can we craft a false synesthesia where we create an actual taste of the music? This is an evolution of that idea, we’re adding an additional visual element: Instead of my being inspired by music, I thought, let’s have the music be inspired by something tactile like color, and then we’ll develop dishes that are not only that color, but illustrate the flavors of that color, with the added element of the season. So winter became another inspiration.”

The event’s red dish features lamb broth, beets, red carrots, and pickled apple (music by early 20th-century composer Zoltan Kodaly); the white dish features scallops, sake and parsnip (music by contemporary composer Paul Osterfield).

The full menu can be seen online at

“We knew we wanted to start with red,” Waks-Adams said. “Tracey, Ben and I just started talking about how we wanted the audience to feel right off the top and the first answer was, ‘warm.’ It’ll be dark and cold outside, and we knew we needed a hot first course, so that blew Carpaccio out the window. After warmth, we wanted excitement and intrigue, and that’s how we landed on the gamey exotic funk of lamb, which then morphed to borscht, and something very ‘cold weather culture’ and Slavic.”

White is an obvious winter color, but Ali-Walks’ thinking on the course is not.

“I knew I wanted scallops since they’re in season. I started thinking about Japanese winter cuisine, and the purity and simplicity that an essentially colorless palette represents … so the idea formed of sake poaching, enhancing the inherent sweetness with parsnip, adding some luscious umami with white soy, and a bit of bracing acidity with lime pips (seeds).”

This opportunity for serious creativity drives Waks-Adams.

“The synthesis of senses, creating a truly unique experience, it gives me a whole new level of involvement with the diners,” she said. “They’re not just eating a meal, they are participating in an immersive experience.”

Meetinghouse owner Carlos Barrionuevos learned from the first pairing dinner that people “have an appetite for creative events,” and said the idea of the dinner pairings is a good one and will continue. After a successful first year of breathing life back into the historic meetinghouse, he’s optimistic about the future.

“We had a great reception from the community for all our activities, and we hit most of our goals,” he said, “including working with local farmers and aquaculture like Robinhood Cove Oyster Farm, hosting concerts all year long, and getting the word out we are back in business and available for rental.”

“We’re looking forward to building on last year and being open even more this summer.”

Open Mic nights take place in the winter on Tuesdays, with a winter music series on Saturdays and upcoming special events like a sing-along on St. Patrick’s Day, and a “pop-up” dinner on Valentine’s Day.

Sunday brunches and weekday coffee will resume in the summer. You can sign up for the newsletter, and get more information at

You’ll find a full menu and link for buying Color and Sound tickets at the website, as well. Tickets are $83 each, tax and gratuity included. The event starts at 6 p.m.