Office of Public Affairs
Nov. 13, 2002
CONTACT: Kelly Cullinan, 312-3097
RENAISSANCE MADRIGAL BANQUET TO CREATE 'FEAST FOR THE SENSES'
OSWEGO -- Food, music and merriment will be on the menu for SUNY Oswego's annual Renaissance Madrigal Banquet on Saturday, Dec. 7, and Sunday, Dec. 8, at The Forum in Hewitt Union.
Performers in period costumes from the college's theatre and music departments with a six-course feast created by Auxiliary Services make this event an yearly holiday favorite, said Mark Cole, professor and chair of theatre at SUNY Oswego.
"The Renaissance Madrigal Banquet is an annual feast for the senses," said Cole, who co-directs the production with Julie Pretzat, professor and chair of music. "People can enjoy sumptuous food, stellar music and splendid merriment provided by the actors. It really has become a holiday tradition for many attendees."
The banquet "imaginatively creates a Yuletide festivity at a manor house in the town of Canon Peon, in the south of England," Cole said. "The year is 1595. Guests are welcomed by Lord and Lady Mullet, their family and friends for an evening of feasting and entertainment."
In addition to the music of the Chamber Singers under Pretzat's direction and the recorder consort led by Distinguished Teaching Professor of Music Marilynn Smiley, the ensemble of actors will perform a one-act farce titled "The Play About the Weather," directed by Cole.
The play, written in the mid-16th century by English dramatist John Heywood, asks the question: "Who should have control of the weather?" The comic action of the play centers on the demands of eight petitioners, including a merchant, a laundress, a young boy and a gentlewoman who come before the god Jupiter to lobby for particular kinds of weather that would favor them or their trades, Cole said. A buffoonish character named Merry Report attempts to keep order as he introduces each petitioner to Jupiter.
The event's libations will begin with a reception featuring warm mulled cider and wyne potage (spiced wine broth) accompanied by jusselle date (dates stuffed with eggs and cheese).
Dinner offerings will include chicken stuffed with lentils, cherries and cheese; beef roast with capers; spiced pork in nutted wine sauce; lemon rice with almonds; parsnip mousse with almonds and wine; herbed beets; and cabbage with marrow.
Dessert items will include plum pudding, almond cookies, pear and blueberry bake, rice pudding, bread pudding with bourbon sauce, and apple tarts. A variety of coffees and teas will be served with dessert.
Start times are 6:30 p.m. Dec. 7 and 6 p.m. Dec. 8.
Tickets cost $32. Discounts are available for students, seniors and children. For more information, call the Tyler Hall box office at 312-2141 or e-mail email@example.com.
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