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Twins often have uncanny similarities — Harper and Cole Randolph, for example, share exceptional musical talent. They picked up instruments during kindergarten, and their paths diverged only slightly: cellist Cole studied math, music performance, and economics at the University of Wisconsin before joining the Detroit Symphony Orchestra, while violist Harper earned her music degree from the University of Michigan and was awarded third place at the 25th Annual Sphinx Competition, Senior Division. The Randolph twins will share something else at Festival Napa Valley — the performance stage for this Bouchaine Young Artist concert.
Concert underwritten by Bouchaine Vineyards, Tatiana and Gerret Copeland, proprietors
Performers
Harper Randolph began studying the viola at the age of five with the DC Youth Orchestra Program in her hometown of Washington, D.C. She holds both Bachelor and Master of Music degrees from New York University, where she studied with Sephanie Baer and Karen Ritscher. Harper was the 3rd prize winner of the 2022 Sphinx Competition, and the winner of the 2019 NYU Concerto Competition. Harper is currently pursuing her Specialist in Music degree at the University of Michigan, studying with Caroline Coade.
Cole Randolph is a graduate of the University of Wisconsin-Madison as a Posse Foundation Leadership scholar, with degrees in mathematics, music performance, and Economics. Cole studied cello under the tutelage of Uri Vardi. Cole was born and raised in Washington, DC, and began playing the cello at the age of five. He has performed in many venues including the John F. Kennedy Center for the Performing Arts, the Metropolitan Museum of Art, and The White House.
Venue
CIA at Copia
Located in the Oxbow District, the Culinary Institute of America (CIA) at Copia offers an array of enticing culinary experiences delivered by CIA chefs and experts, including hands-on cooking and beverage classes; lively public events and art exhibits; a signature garden-to-table restaurant; an exclusive 3D interactive dining experience; and The Chuck Williams Culinary Arts Museum.
