Dinner On Stage
A production by Matt Hay
It was 5 star reviews for the leading man and his team at The Coliseum when they catered for two fund raising dinners recently.
With a ticket price of £1,000 per person the food had to be memorable, despite the fact that service took place from the back of the stage. With no facilities apart from tressle tables and hot holding cupboards, it was a challenge to say the least.
On the first occasion an accident with a piece of scenery earlier in the day meant that it was literally chefs theatre as the stage manager had to improvise with a row of trees from the set of Magic Flute in order to provide some form of screening. Many guests commented that watching the chefs in action added to the overall entertainment.
Total money raised over both evenings was £192,000
Menu
Starter
Mosaic of Foie gras, smoked "Suffolk" saddleback pork knuckle, free range chicken, semi dried grape, Swiss chard, spiced apple puree, pickled Hon Shemeiji mushrooms and Richard vine cresses
Main course
Slow fillet of Beef, horseradish mash, wood roasted beetroot, confit Lincolnshire roots, Savoy cabbage served with a Tonka bean jus
Dessert
Valrhona "chocolate 'n' orange
Petit fours
Passion fruit and mango jellies
Macaroons