Programme for the month of February

Jazz Club - Miles Davis Night - Thursday, February 8

A night of jazz dedicated to the great Miles Davis.
Live music by Roger Machon - saxo -, Marcos Collado - guitar -, and Steve Bergendi - bass -.
Admission: 8 €.
Live Music at 21:00 h. Bar/Food 20:00 h

More info

Marmalade Day - Saturday, February 10

Sa Taronja's oranges go into the pot….
Tina will be making marmalade from oranges and lemons from 10 am until 2 p.m.
Participation cost: 6 € (you will take a pot home….)
PLEASE BRING US YOUR EMPTY JAMJARS!

Meeting - Monday, February 12

Meeting for Members and Friends of Sa Taronja.
Bring your ideas! 8:00 pm

Concert of Celtic Music - Saturday, February 17

THIS CONCERT HAS BEEN CANCELLED.

Masked Ball - Saturday, February 24

DJ…..Prizes….Hot food….Mysterious strangers… Romance and Intrigue…
Admission: 12 €. Includes a drink.
Time: 8.30 pm to midnight.

(With a selection of masks at the door for those who forget….)

Weekly activities and classes (February)

Mondays and Wednesdays 8 - 9 pm: Pilates with Manuela.
Tuesdays 7-11 pm : Bridge Club (Acol).
Tuesdays 8 - 10 pm: Tango with Fabián.
Wednesdays/Thursdays 7:30 - 9 pm: Belly-Dance class with Karen.

Programme for the month of January

Exhibition - Until Sunday, January 28

On Sunday, January 7th, at "la hora del Vermut" (the Vermouth hour, 12:00-14:00) we invite you to join us for a drink with the artist Carlos Gelabert, in the context of his exhibition "Poètiques de l'espai".
The exhibition will run until January 28th; opening hours, Sat-Sun 11-14:00h, or other times by appointment.

Jazz Club - Swing 39 - Thursday, January 18

A gypsy jazz trio with violinist Sergiu Chitan and guitarist Pedro Riestra.
Admission: 8 €
Bar opens at 20:00 – Live Music at 21:00

"Matanzas" - Sunday, January 28

The UM has once again decided to hold their "matanzas" in Sa Taronja's grounds. A very appropriate activity for our ex-chicken farm...

PROGRAMME:
10:30 - the opening celebration
11:00 – cutting up the pig, with a traditional snack.
11:30 – grinding the meat
12:30 – kneading it together with black and red pepper
13:30 – a tasting of traditional “Arròs brut” and the filling of the sausages