Sunday night's fundraiser at Triniti for Mercury (formerly Mercury Baroque) orchestra was a delicious success. The pairing of food and music was not only a delight for patrons’ senses of taste and hearing but the event raised more than $7,000 for the nonprofit.

“It was a collaborative idea,” said Mercury artistic director Antoine Plante of the musical meal. “It was a new idea for a fundraiser and it goes with our new name and new tagline ‘the orchestra redefined.’ But one thing I did not want to do was provide background music for diners.”

Instead, he selected nine specific pieces of music to accompany the kitchen’s creations. Selections such as Vivaldi’s Concerto for Four Violins that was played during the third-course of lobster in strawberry sauce with pickled kumquat, corn and a mustard shortbread, were meant to reflect the flavors and emotions of the food.

As for executive chef Ryan Hildebrand, chefs Jose Hernandez and Greg Lowry and sommelier Fred Zennati, well, the Triniti crew outdid themselves with course after course of wonderful, seasonal dishes and excellent wines. Prior to each course Hildebrand and Plante spoke a few words about their selections and why they went together. Although the dessert course really needed no introduction, because an opera singer was clearly the way to go with a pistachio opera cake.

Hildebrand is hoping to make this musical mealtime a seasonal event; a way to help the orchestra and to introduce his seasonal menu changes.

“But I really wish they could just come play for us every day while we prep,” the chef added. “To draw inspiration from an art other than your own is just great.”