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.

Saturday, September 8 — The Water Coolers

Celebratory subscriber dinner. By invitation only.

Saturday, September 29 — Sweet Honey in the Rock

A stunning sweet-and-savory meal that inspires. Roasted red pepper hush puppies with vegetable slaw. Smoked turkey breast with a bourbon glaze or roasted vegetable polenta (V). Roasted sweet potatoes with honey and lavender. Creamed swiss chard. Peach tart with a pecan crust served with vanilla ice cream.

Saturday, October 20 — An Evening with Abigail Washburn

Explore a lush combination of Appalachian-influenced dishes. Toasted pumpernickel canapés. Hard cider pork loin or hard cider–marinated seared tofu (V). Roasted root vegetables. Red bean polenta cakes. Gingerbread cheesecake with a lemon glaze and fresh
raspberries.

Friday, October 26 — Sphinx Virtuosi

An ensemble of exceptional individual treats creates a magnificent whole. Opening of decadent cheeses, nuts, and fruit. Deconstructed shrimp, halibut, and scallop seafood chowder or vegetable samosa with a yogurt sauce (V). Autumn berry meringue.

Thursday, November 8 — Luciana Souza Quartet

Enjoy a tantalizing medley of Brazilian flavors. Hearts of romaine with roasted corn, cucumbers, and tomatoes with a chimichurri vinaigrette. Brazilian beef skewers or stuffed poblano chilies (V). Cilantro rice. Black bean and corn salsa. Mango flan with red pepper chocolate sauce.

Friday, February 15 — As You Like It

The stage is set for a deliciously royal evening. Mushroom consommé. Roast barron of beef with Yorkshire pudding or spinach-stuffed portabella mushrooms with herb crust (V). Duchess
potatoes, braised fennel, and carrots. Sweet popovers with fresh strawberries and Devonshire cream.

Thursday, February 21 — Cirque Ziva

A spectacular and surprising array of Asian cuisines. Spring roll with plum sauce. Peking-style duck breast or Peking-style tofu vegetable lo mein (V). Green tea ice cream with candied ginger.

Tuesday, March 5 — First Person: Seeing America

An evocative American meal with a twist. Bacon gorgonzola wedge salad. Smoked beef brisket or southern fried portabella mushroom (V). Sour cream and chive mashed potato. Mixed beans and carrots. Apple pie with cinnamon ice cream.

Friday, March 15 — Hot Club of San Francisco

Imagine yourself in a 1930s Paris restaurant. Wild rice and porcini soup and brioche. Spitfire pork knife-and-fork sandwich or walnut knife-and-fork sandwich (V). Pickled green-tomato
remoulade. Zesty slaw. Gaufrettes pommes de terre (thick-cut chips). Bread pudding with hard sauce.

Friday, April 12 — MOMIX Botanica

A bright and beautiful feast touched by nature. Flower blossom and mixed green salad with poppy pomegranate dressing. Rosemary salmon or eggplant pastitsio with yogurt cream sauce (V). Sautéed fiddlehead fern. Spaghetti squash. Lemon mousse with a sunflower seed cookie.