Catherine Garratt Fothergill, associate artistic director for Ballet Arkansas, was on with us to talk about this cool event that is Saturday at Pulaski Technical College.
The Young Person’s Guide to the Orchestra
2/17 @ 2:00 PM @ Charts Theater Pulaski Tech
Ballet Arkansas presents Benjamin Britten’s popular “The Young Person’s Guide to the Orchestra.” This narrated and interactive production introduces children of all ages to the joys of music education, and the beauty of classical dance. Join us for crafts, and a meet and greet with the dancers after the show. This is the perfect event for a Saturday afternoon with the family.
- 1 tablespoon butter, plus more for greasing
- 2 cups unsweetened almond milk, divided
- 2 cups semisweet chocolate chips, divided
- 4 cups white bread cubes
- 1/2 cup chopped pecans or walnuts, optional
- 3/4 cup granulated natural sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- A handful of raspberries and blackberries
- Lightly oil the insert of the slow cooker with butter, or spray it with nonstick cooking spray. Heat 1 1/2 cups of the almond milk in a saucepan until it is just ready to boil. Take the pan off the heat and stir in 1 2/3 cups of the chocolate chips. Stir until the chips are melted, then set aside.
- Spread the bread cubes in the prepared slow cooker. Sprinkle with the nuts, if using, and the remaining 1/3 cup chocolate chips.
- Heat the remaining 1/2 cup almond milk in another saucepan. Add the sugar, cocoa, salt, and vanilla, stirring to dissolve, about 2 minutes. Combine the cocoa mixture with the chocolate chip mixture, then pour it all over the bread in the slow cooker. Press the bread cubes down so that they are submerged in the chocolate mixture. Dot the top of the bread pudding with bits of the butter. Cover and cook on low until a tester inserted in the center comes out clean, 2 1/2 to 3 hours.
- Remove the lid, turn off the cooker, and let stand for at least 15 minutes before serving. Drop a few berries on top. Serve warm or at room temperature.