Center Stage Dinner Series
The Norse Culinary Team invites you to partake in the Center Stage Dinner Series, featuring a different multicourse menu to complement each evening’s performance. Local ingredients are used whenever possible and will be highlighted at each dinner. The dinners are served on campus within walking distance of the Center for Faith and Life, where the performances are held.
All meals begin at 5:30 p.m. in Peace Dining Room on the second floor of Dahl Centennial Union. Dinner tickets are $17 per person with an accompanying Center Stage Series performance ticket, or $19 for the dinner alone. Wine and beer will be available for purchase.
A distinctive vegetarian entrée (V) is available for every meal. Special dietary needs due to allergies will be accommodated as we are able; please inform the box office at time of ticket purchase (a minimum of 24 hours prior to the meal).
Guests who want to sit together should designate this on the order form (or notify the box office a minimum of 24 hours prior to the meal). Luther students may use NordicCash.
Menu items are subject to change based on availability.
More information about the dinner series is available at http://catering.luther.edu
Ring of Fire
Saturday - September 14, 2013
Celebratory subscriber dinner. By invitation only.
Weiss Kaplan Newman Trio
Friday - September 27, 2013
A classic menu with a surprising, gourmet touch.
Roasted-beet salad. Smoked turkey breast with a red maple-bourbon glaze or smoked oyster mushrooms and chick peas (V). Green beans amandine. Wild rice pilaf. Wonton flowers stuffed with lemon curd, served over rasp- berry ice cream and garnished with fresh raspberries.
Tuesday - October 15, 2013
Vivacious flavors to captivate your senses.
Tuna ceviche (tuna, capers, and avocado marinated in lime juice and garnished with sesame seeds) with fresh-fried corn tortilla strips. Shredded beef or vegetarian tamale with chimichurri sauce. Fire-roasted tomato cous- cous. Grilled onions, squash, and peppers. Flourless mocha cake topped with a Grand Marnier and cherry reduction and fresh whipped cream.
Masters of the Fiddle
Friday - November 1, 2013
A lively, modern take on rustic tradition.
Apple and goat cheese salad with maple vinaigrette. Deconstructed Acadian stew with shrimp, cod, and mussels (vegetarian available). Baguette bread and butter. Lavender cheesecake.
Ukulele Orchestra of Great Britain
Saturday - November 16, 2013
Playful and unexpected, a dinner to delight.
Carrot soup with a parsnip crème fraîche. Kahlúa pork loin or stuffed Portobello mushroom (V). Sugar snap peas. Bacon-fried potatoes. Herb din- ner roll and butter. Traditional English trifle (rum sponge cake, cranberry- orange custard, toasted almonds, and fresh whipped cream).
Simon Shaheen Ensemble
Thursday - February 13, 2014
Cool and spicy notes harmonize in a well-composed meal.
Tabbouleh salad with flatbread. Chicken maraq (chicken seasoned with cinnamon, coriander, cumin, cloves, cardamom, and turmeric) or chick pea maraq (V). Eggplant and zucchini white rice. Saffron cookie with coffee ice cream.
Friday - February 21, 2014
The flicker of flames lends this meal sizzle and depth.
Cheese plate: fontina, brie, gouda, smoked nuts, and sweet potato chips. Firehouse grilled chicken breast or tofu with a roasted red pepper puree. Black bean poblano cakes. Fire-grilled vegetables. Panna cotta (caramel- ized brioche, raspberry emulsion).
Notes from the Balcony
Saturday - March 8, 2014
Piquant dishes form an elegant prelude.
Strawberry fields salad. Cioppino (shrimp and mussels in a light tomato sauce over angel hair pasta) or vegetarian cioppino. Oyster mushrooms with peppers and onions. Cherries jubilee cheesecake martini.
River North Dance Chicago
Friday - March 14, 2014
Fresh, bright, richly textured—jazz for your palate.
Butternut squash bruschetta on spring mix with a balsamic reduction. Feta- cream cheese-stuffed chicken breast with sundried tomato and spinach
or eggplant roulade (V). Herb-roasted red potatoes. Steamed asparagus. White chocolate bread pudding with bananas and rum sauce.
Friday - April 4, 2014
A counterpoint of sophisticated tastes.
Grilled pineapple and heirloom tomato salad with Italian herb vinaigrette. Espresso-rubbed pork tenderloin or fried tofu with an espresso glaze (V). Parsley and Parmesan polenta. Matchstick carrots and beets. Honey-baked phyllo with a cherry-fig reduction.