This past week I was privy to a unique event, which redefined the conventional notion of what “supper theater” is.
The New Place Players, with directors Craig Bacon and James Ortiz, presented William Shakespeare’s “A Midsummer Night’s Dream” to an exclusive audience of 22. Alongside the show, we were treated to a gourmet, five-course dinner by Max Hansen, a veteran chef of ex -Thomas Keller fame.
The event took place at the elegant Casa Duse Supper Club, which is housed in a charming townhouse in Prospect Park. This historic spot is a treasure-trove of memorabilia of theater and opera personalities from past to present.
The production was marvelously enacted in living room where on each end there were gorgeously decorated tables seating the guests.
The menu that Chef Hansen crafted consisted of seasonal dishes thoughtfully created to pair each act. He cleverly assigned names of characters to plates suiting the mood and food.
As we watched the play unfold, so did my culinary buds -tasting a myriad of artful plates that could only be created by a chef as masterful as Max Hansen.
We were treated to a range of flavors from “Filet Tartare on Crostini” to an outstanding “Kubocha Squash Soup” to a superb “Apple Streusel Tart” and more. All the ingredients were sourced from farms and were extremely fresh and delicious.
I really enjoyed very aspect of my evening spent at the Casa Duse Supper Club. I’m always a pushover for splendid food but throw in a terrific show too and I say its win win all the way.
I highly recommend you try this truly unique experience for yourself. I think both a show by The New Place Players and a meal by Chef Max Hansen are bucket list items!
Here is some of what we ate:
Orsino’s Hors D’s
Smoked Salmon Napoleons on Puff Pastry Crisps with a Chive Crème Fraiche
Filet Tartare on Crostini with Blue Moon Acres Red Mustard and Crispy Shallots
Titania’s Seared Viking Village Scallops with a Late Summer Succotash of Nonesuch Farm Sweet Corn, Zucchini and Poblano Peppers
Peaseblossom’s Kubocha Squash Soup with Applewood Smoked Bacon “Croutons”, Chive Oil and Spicy Toasted Squash Seeds
Bottom’s Pan Seared Peking Duck Breast and Confit Duck “Sausage” with Braised French Lentils and a Sun Dried Cherry and Fresh Thyme Jus
Act IV :
Puck’s Blue Moon Acres Organic Arugula with a Crispy Goat Cheese and Potato Cake, Aged Balsamic Vinegar, EVOO and Sea Salt
The Lovers’ Solebury Orchards Apple Streusel Tart with Ow Wow Cow Madagascar Vanilla Bean Ice Cream
Disclaimer: I was invited as a guest to this establishment for a complimentary meal and show. All opinions expressed in this post are my own