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Madrigal Dinner

December 8 @ 6:00 pm - 9:00 pm

Saturday, December 8

Center Players and the American Culinary Federation, CNY Chapter present…The 2nd Annual Madrigal Dinner!

TICKETShttps://www.ticketfly.com/event/1788762
or call: 607-749-4900

Come and be merry at our Renaissance Madrigal Feast. The Madrigal Feast is a 21st century re-recreation of the Renaissance Fetes held in great baronial halls throughout England during Christmastime.

You and your friends will be dazzled by stunning pageantry, humor, jests, unmatched music and song accompanied by the finest wine and succulent food prepared by the Chefs of the American Culinary Federation. As a favored guest of the King and his royal court you will be entertained by period instruments and songs that carry the theme of the season. Wandering minstrels will entertain you at your table while you enjoy the gossips and tales of the Court. Led on by the King’s Jester, immerse yourself in the warmth and joy of the Holiday and make this Christmas Dinner one to remember.

Menu:

2019 Madrigal Dinner Menu
Chaired by Chef Matt Murphy, Syracuse American Culinary Federation
Cheeseboard supported by Nestle/Minor, Chef Mary Locke, CEC, CCA, Paul Stillitano
Passed Hors d’oeurve – Chef Nick Salvetti, CEC, Défi, Syracuse, NY; Chef Chris Cesta, CEC – The Inn Between, Camillus, NY

1st course
Mixed greens tossed in citrus vinaigrette, garnished with orange Supremes, shaved fennel bulb, pomegranate seeds & Parmesan cheese crisp
Chef Sara DuVal assisted by Mohawk Valley Community College students
Products supported by Syracuse Banana

2nd course
Creamy Carrot Soup, Parmesan Profiteroles
Chef Mary Kiernan, CCE, CCC, AAC assisted by Onondaga Community College student, Rosemary Thompson.
Products supported by Main St. Farms, Cortland, NY

3rd course
Stuffed Rock Cornish Game Hens
½ hen stuffed with apple/cornbread stuffing, topped with a cranberry gastrique
Served with Duchess sweet potatoes and bacon roasted Brussels sprouts
Chef Kerry Beadle, CEC, CCA assisted by SUNY Morrisville students….
Products supported by SYSCO Syracuse, Warners, NY

Rustic Bread donated by Chef Cody Dedischew, Défi, Syracuse, NY

Figgy Pudding – a traditional British Christmas dessert
Steamed cake full of spices, raisins, a touch of chocolate and figs, served with a brandied eggnog sauce topped with whipped cream.
Chef Deb Schneider, CEPC, CCA
Products supported by Onondaga Community College, Syracuse, NY

**Vegetarian option by request
Italian “sausage” stuffed winter squash with roasted Brussels sprouts
Chef Mary Kiernan, CCE, CCC, AAC
Products supported by Main St. Farms, Cortland, NY

Organizer

Center for the Arts
Phone:
607 749 4900
Email:
info@center4art.org
Website:
http://www.center4art.org/

Venue

Center for the Arts
72 South Main Street
Homer, NY 13077 United States
+ Google Map
Phone:
607 749 4900
Website:
http://www.center4art.org/
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