The dinner, prepared by Sodexho Chef Larry Adams, formerly of Cincinnatis Omni Hotel, will be a traditional Elizabethan feast. After a cocktail hour, a several-course meal is being served, including a salad of Scottish eggs and mixed greens, hot wassail, prime rib, Yorkshire pudding, and an English custard cake with Devonshire cream anglaise.
The Universitys vocal chamber ensemble, under the direction of assistant professor of music Tom Merrill, is dressing in Renaissance finery and being seated at the high table. The ensemble is providing musical entertainment throughout the evening. After the dinner, they are concluding the evening by performing a brief concert of Christmas favorites.
Other entertainment for dinner guests includes a court jester, a harpist, a Celtic band and carolers. Proceeds from the dinner are helping to support future music department productions.
The cost of the dinner, which is open to the public, is $80 per person. For reservations, call 513 745-3801.