Friday, January 12th at 7:00 pm, Ravenscroft welcomes the Mary Petrich OpenHand Quartet to the Jazzbird stage! Featured artists include Mary Petrich– Saxophone, Ray Lebert– Guitar, Vince Theifain– Bass, and Ryan Anthony– Drums.
Delve into the captivating world of OpenHand as they explore original compositions and inventive interpretations of standards with a chemistry that defines their unique sound. At the heart of this innovative quartet is the creative force of saxophonist Mary Petrich, whose visionary approach has evolved over two decades of musical exploration. The latest manifestation of her artistic expression is the album “Murmuration,” a collaborative endeavor with the OpenHand quartet.
Mary Petrich’s musical pursuits reflect a passion for pushing boundaries, evident in her diverse projects and collaborations. Whether engaging in free-style improvisation or contributing to the rich tapestry of small group settings, Petrich’s versatility shines through. Beyond her quartet endeavors, she transitions between playing standards and participating in larger group formats. As an educator at Phoenix College, she also contributes to the education team at The Nash, where she directs the all-female youth jazz ensemble, divAZ. Join us for an evening of musical innovation with the Mary Petrich OpenHand Quartet.
Experience an evening filled with wonderful jazz and choose from a fine selection of wine, craft beers, and catered dinner options for purchase. Check back here or visit our Facebook page the Thursday before this event for a more detailed dining menu. Doors open at 6:00 pm, and the show begins at 7:00 pm.
Reservations for Jazzbird are now available. Click the “Get Tickets” button above to reserve your seats. Prices will range from $16-$28/each. For ticketing assistance, click the “TICKETING HELP” button to see step-by-step instructions on reserving seating in Jazzbird.
JAZZ & DINE
JANUARY 12TH, 2024
CHARCUTERIE & ARTISAN CHEESE BOARD
AGED CHEDDAR, ST. ANDRE TRIPLE CREAM BRIE, AGED GOUDA, CRANBERRY
GOAT CHEESE, PROSCIUTTO, SALAMI, SPICY CAPICOLA ASSORTED NUTS,
GRAPES, STRAWBERRIES, PESTO, JAMS, PICKLED JARDINIERE GRILLED BAGUETTE, GLUTEN FREE CRACKERS
MIXED GREENS SALAD
CANDIED PECANS, GOAT CHEESE BALSAMIC VINAIGRETTE
(SERVED WITH VEGETABLE SIDE AND DINNER ROLL)
NORWEGIAN KING SALMON (GF)
JASMINE RICE, SAUTÉED BROCCOLI THAI COCONUT GREEN CURRY
BRAISED GREEN CHILI PORK
CILANTRO LIME RICE, SAUTÉED BROCCOLI, FRESH SALSA
VANILLA BEAN ICE CREAM
FOOD PROVIDED BY: CUISINE PRIVÉ
*ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS