A workshopper assisted CIO Tomiaki Tamura to scoop Passion Fruit Sorbet for desert. Chef Ali Sadiqi planned the menu for the dinner following the concert which included: Chilled Avocado Soup, ThaiLemongrass and Mussel Soup, Southwest Chicken Salad, Dilled Seafood Salad, Curried Red Lentils with Raisinsand Capers, Indonesian Tempeh with Peanuts and Pak Choy, and Arcosanti Bakery Pesto Swirl Bread. Planning Department Manager Nadia Begin and Paolo Soleri chat with a concert-goer.Also pictured, Site Coordinator Mary Hoadley. August 17, 2001Every summer Arcosanti hosts The Young Composers Workshop – a chance for youngcomposers to work withprofessional musicians culminating with a concert in the Colly Soleri Music Center. Pictured: The California E.A.R.Unit – who have been the “ensemble-in-residence for the workshop” since 1995.[Photos and text by: Jennifer Thornton] Earlier in the day, Workshoppers helped the cafe to prepare hors d’oeuvres for the event. Workshoppers Mary and Julia served appetizers during intermission.