Dinner and a Show: Chew

• Details

  The perfect night in when you’re missing special nights out.

   

  Join Crow’s Theatre in supporting our local restaurant Gare de l’Est with a special night-in experience.

  Treat yourself and support the hospitality industry by joining us for a curated three-course meal designed by Gare de l’Est head chef, John Sinopoli. As you prepare your meal to the sounds of our artist-created playlist, , Crow’s Theatre will be busy behind the virtual curtain, preparing a live-to-air online experience. After you’ve enjoyed your dinner-for-two, pour a glass of wine, and join us online for an exclusive “evening in” with Crow’s Theatre. Our new “Dinner and a Show” series is the city’s first online theatrical experience that pairs dinner, and sommelier-selected wine with a unique social experience designed to bring the experience of a “night out” into your home.

  All proceeds go to Gare de l’Est. If you are interested in supporting the hospitality industry you can read more here: SaveHospitality.ca

  

  The Experience: 
  

  You’ll be delivered a fresh, ready-to-finish meal for two from our on-site French brasserie, Gare de l’Est. Including restaurant quality ingredients and paired wine selection, along with simple instructions for finishing and plating your dinners – delivered as written instructions, as well as an instructional video from Gare de l’Est head chef John Sinopoli.

  At 8pm, sit back, meet the community that has gathered for night, and enjoy conversation, insight and performance from some of Crow’s Theatre’s favourite artists, who are sharing their newest and most exciting work in development.

  ***Please note the restaurant’s delivery zones here. Pick-up can be arranged, please contact info@crowstheatre.com for more information.

  Order by May 28 for the June 3 event.  

  The Menu:  

  (Dinner for Two)

  Appetizer:

  Gare de l’Est French Onion Soup

  Slow simmered beef broth generously laden with soft onions, toasted pain au lait topped ementhal and gruyere cheese and GDL herb mix.

  Warm Mushroom Salad (Vegetarian Option)

  Roasted Hen of Woods and Oyster mushrooms, Belgian endive, pickled onion vinaigrette, mint salsa, shaved raw king oyster mushroom.

   

  Main Course:

  Braised Short Ribs

  Red wine braised beef short ribs, spring pea purée, confit spring onions, roasted asparagus and baby carrots.

  Spring Asparagus and Lemon Risotto (Vegetarian Option)

  Lemon risotto, Ontario asparagus tips, lemon risotto, spring pea puree, lemon balm

   

  Dessert:

  Coconut Cream Pie

   

  The Show:

  As one competitor puts it: “It’s like a standing-still parade. We just happen to be eating food.” Over the course of several years, Montreal playwright Sarah Segal-Lazar interviewed dozens of competitive eaters in Canada and the States to figure out what drives them to stretch their stomachs beyond comprehension. Inspired by London Road and A Chorus Line, co-creators Segal-Lazar, Anika Johnson and Andrew Kushnir have discovered the ideal container for the excesses of the sport: a musical. Chew takes documentary theatre to new places, and competitive eating to new limits. Whether it’s tucking away tamales in Texas or pulverising pretzels in Providence, the reasons we do unreasonable things can be most surprising of all.

  

   

  
• The Team

  CAST

  • Damien Atkins
  • Bryan Hindle
  • Kolton Stewart

  CREATIVE

  • Andrew Kushnir
  • Anika Johnson
  • Sarah Segal-Lazar