The madrigal dinner opens with a cocktail hour. The dinner, prepared by Sodexo Chef Larry Adams, formerly of Cincinnati’s Omni Hotel, is 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.
The vocal chamber ensemble, under the direction of assistant professor of music Tom Merrill, are seated 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. Proceeds from the dinner support music department productions.