The madrigal dinner opens with a cocktail hour. The dinner, prepared by Sodexho chef Larry Adams, formerly of Cincinnati’s Omni Hotel, will be a traditional Elizabethan feast. Dinner items include a salad of Scottish eggs on a bed of mixed greens, hot wassail, beef tenderloin, Yorkshire pudding and an English custard cake with Devonshire cream anglaise.
Xavier’s vocal chamber ensemble, under the direction of assistant professor of music Tom Merrill, sits at the high table, dressed in Renaissance finery. The ensemble provides musical entertainment throughout the evening. After the dinner, they sing a brief concert of Christmas favorites.
In addition, a court jester, a harpist, a Celtic band and carolers entertain dinner guests. If audience members wish to dress in Renaissance style, they may contact Caren Young at the Cincinnati Costume Company (513 541-6803) for appropriate attire. Proceeds from the dinner help support department of music productions.
The cost of the dinner is $80 per person. Reservations can be made by calling 513 745-3801.