Chef Dave
03-31-2008, 04:48 PM
One of the ideas I picked up at the culinary arts conference I attended last Friday was the idea of trying to integrate instruction with other departments. In thinking about it, it occurred to me that culinary arts could easily support our drama department by offering a dinner theater!
When I suggested the idea to the drama teacher, she immediately suggested "The Pirates of Penzance."
http://sydney.diarystar.com.au/userimages/user1078_1157006433.jpg
Since it seems to me that our dinner theme should support the production, I came up the idea of offering:
Corn Chowder OR a Tossed Garden Salad
Roast Beef with Gravy OR Grilled Lemon Chicken - either entrée to be accompanied with a baked red potato, grilled vegetables, and a freshly baked roll.
Dessert: Key Lime Pie
Ticket buyers will pre-order their dinners at the time of ticket purchase. Upon arrival for the dinner event, they will check in with the ticket checker who will give each person a satay stick with two "nautical" flags. A green flag is an order for a tossed salad. A yellow flag is a corn chowder.
Roast beef would be a brown flag. Grilled Chicken would be a 2nd yellow flag.
Members of the audience will find a ball of clay at each place setting. Sticking the satay stick into the clay will help student servers identify customer orders.
Our business department will handle advertising and ticket sales.
Our drafting & wood shop class will handle the production of all stage sets.
All CTE departments will be involved in the production of the Pirates of Penzance. Since our culinary arts department is fairly small, casting extras dressed as pirates, town folk, or constables will assist in serving tables.
I'm rather excited about planning this. The culinary arts department will plan to serve 100-150 dinners.
When I suggested the idea to the drama teacher, she immediately suggested "The Pirates of Penzance."
http://sydney.diarystar.com.au/userimages/user1078_1157006433.jpg
Since it seems to me that our dinner theme should support the production, I came up the idea of offering:
Corn Chowder OR a Tossed Garden Salad
Roast Beef with Gravy OR Grilled Lemon Chicken - either entrée to be accompanied with a baked red potato, grilled vegetables, and a freshly baked roll.
Dessert: Key Lime Pie
Ticket buyers will pre-order their dinners at the time of ticket purchase. Upon arrival for the dinner event, they will check in with the ticket checker who will give each person a satay stick with two "nautical" flags. A green flag is an order for a tossed salad. A yellow flag is a corn chowder.
Roast beef would be a brown flag. Grilled Chicken would be a 2nd yellow flag.
Members of the audience will find a ball of clay at each place setting. Sticking the satay stick into the clay will help student servers identify customer orders.
Our business department will handle advertising and ticket sales.
Our drafting & wood shop class will handle the production of all stage sets.
All CTE departments will be involved in the production of the Pirates of Penzance. Since our culinary arts department is fairly small, casting extras dressed as pirates, town folk, or constables will assist in serving tables.
I'm rather excited about planning this. The culinary arts department will plan to serve 100-150 dinners.