Department of music presents fourth annual Madrigal Dinner

Conaton Board Room turned into Renaissance feasting hall with court nobles, food, musicians | November 21, 2005

The departmentof music is transforming the Conaton Board Room into a Renaissance feasting hall replete with court nobles and musicians, heralding trumpets and food on Saturday, Dec. 10, at 7:00 p.m. for the fourth annual Madrigal Dinner. There are only a limited number of tickets remaining for this year’s dinner.

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, is seated at the high table, dressed in Renaissance finery. The ensemble is providing musical entertainment throughout the evening. After the dinner, they are singing a brief concert of Christmas favorites.

In addition, a harpist, the early music ensemble and carolers are entertaining Madrigal 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 support department of music productions.

The cost of the dinner is $80 per person. Reservations can be made by calling 513 745-3801.