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GOING OUT IN STYLE Lafferty’s Wake is an audience interactive musical about the wild rover Charlie Lafferty, who is being waked in grand style in his home away from home, the local pub. The audience joins Charlie’s widow, his sweet daughter and bumbling son in law, the parish priest and the savvy innkeeper as they celebrate the life and times of ramblin’, gamblin’ Lafferty. Two hours of sheer fun replete with jokes, jigs, stories and songs including such old favorites as “Molly Malone,” “Whiskey in the Jar” and “When Irish Eyes Are Smiling” guarantee a festive, audience pleasing frolic. |
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Lafferty’s Wake cast members (back) Camilo Olmos, Abe Walston, John Donahue, director Roland Grubb, & Mike Bell. (front) Danielle Gaitán, Londa Rowley & Joan Briggs |
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EAT, DRINK, AND BE IRISH! Redbud Theatre’s Premiere Dinner is always eagerly anticipated, and for this year’s feast, we have decided to extend the Irish theme of the play onto your plates. We have learned how to corn our own beef, and are very pleased with the results. But don’t worry, this will not be your traditional boiled potatoes and cabbage dinner! We are planning on keeping the Irish theme, but not forgetting the quality that is expected at a Redbud event. Potatoes, of course will be on the menu, but we will roast them with an assortment of root vegetables and herbs. Instead of cabbage, we will be serving green beans sautéed with shallots and slivered almonds. The dinner will start with a salad of baby greens with beets and walnuts and finish with lemon pound cake with strawberries for dessert. I think you all will be pleased. The head chefs for this dinner will be my sister, Susan, along with my mother, Kay. Susan works full time for Winzler and Kelly Consulting Engineers in Eureka, but has a passion for cooking, and hopes to someday be a part time chef. Although I would like to take credit for the cooking, am mainly the organizer and sous chef. This will be the second Redbud dinner we have hosted. Although we are fairly new at catering large events, we are far from unfamiliar with quality food. Having been raised on Trinity River Farm and having access to fresh fruits and vegetables daily, not to mention my mother’s fantastic cooking, made it only a matter of time before we started cooking for crowds. We are pleased to be asked again to cook this dinner and are looking forward to the event. |
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