fredonia.edu : Music : Madrigal

Madrigal Feaste


Madrigal Feaste

Madrigal Feaste


Special guests

Richard and Cynthia Wickwire Lundquist,
our featured King and Queen!


Also featuring the

Fredonia College Choir

and 
Acting Troupe!


Fredonia Madrigal Feaste

Friday, December 6, 2013
Williams Center, SUNY Fredonia

5:30pm - Festive Mingling and Open Bar
6:00pm sharp - Traditional Renaissance Feaste and Musical Program

 


Ticket Sales width=

$65 per person, including multiple-course traditional Renaissance feaste, performance and open bar

Deadline to purchase tickets: November 25

 

 

Good Lords and Ladies Fair! Let your 2013 holidays begin with Fredonia's second annual Madrigal Feaste! Join us in heralding the holiday season with a traditional 15th-century royal feaste and musical program complete with King and Queen, Court Jester, and more!

This collaborative event features talented faculty and students from the School of Music and the Department of Theatre and Dance, combining scrumptious food, music, and merriment on a grand scale. The performers, in full period costume, will lead the royal banquet from a central stage, while audience members dine and enjoy strolling singers and various chamber ensembles throughout the evening. Each course of the feaste will be heralded with a traditional song, and audience participation is encouraged! A concert of choral music brings the evening to a rousing close. We hope you'll join us for this truly unique and memorable event. 

The 2013 Madrigal Feaste is generously sponsored by the Faculty Student Association and the Carnahan Jackson Humanities Fund.

Questions? Contact Jennifer Darrell-Sterbak at (716) 673-3686 or Jennifer.Darrell-Sterbak@fredonia.edu.


Menu

Appetizer
Hard Cheeses, Winter Sausages,
Crusty Whole Grain Breads

Soup
Creamy Butternut Squash Bisque finished with Sour Cream and Pecan

Wassail
Traditional and Festive Wassail Drink, prepared especially for the occasion

Main Entree
Choices of Steak Fillet au Poivre
(an 8 oz. beef Bistro steak encrusted with peppercorns served on a bed of sauteed spinach and finished with Dijon mustard, brandy and demi glace)

or
Herb Roasted Chicken Half
(slow roasted with fresh sage and garlic, finished with natural pan juices and whole butter)

or
Vegetarian Entree of Eggplant Parmesan (served with plum tomato sauce atop a bed of angel hair pasta, finished with shaved Parmesan)

Vegetable
Authentic Root Vegetable Medley
and Potato Galette

Dessert
Special Madrigal Feaste dessert
served with coffee and tea



Page modified 7/16/14