Sunday, December 3, 2023 @ 11 AM
Doheny Mansion at Mount Saint Mary’s University
As the holiday season approaches, immerse yourself in a late-19th-century musical, culinary, and generally Christmas-y explosion.
Enjoy a 5-course gourmet holiday brunch prepared by Master Chef alum Becky Brown. Travel back in time in the stunning period venue; built in 1899, the Doheny Mansion’s Pompeian Room is replete with actual gilded details, colored marble floors, and a golden, ombre glass dome that is simply resplendent at mid-day. And naturally, it’ll be appropriately decked out for Christmas.
The concert features The Yuletide Carolers, a festive a capella group dressed in the fashion of the time, as well as music composed during the turn of the last century.
Come in costume, if you wish. (We sure will!)
Salastina proudly presents this performance in partnership with The Da Camera Society in celebration of its 50th Anniversary Season.
NOTE: Tickets are non-refundable. At checkout, you may choose either the full regular or full vegan menu. Substitutions politely declined.
Artists:
Kevin Kumar, Co-Artistic Director and Violinist
Tereza Stanislav, Guest Violinist
Meredith Crawford, Resident Violist
Charlie Tyler, Guest Cellist
Benjamin Smolen, Resident Flutist
Cristina Montes Mateo, Guest Harpist
The Yuletide Carolers
Musical and culinary menu:
Welcome
Welcome Carols: The Yuletide Carolers
Welcome cocktail: Cranberry orange mimosa with rosemary and sparkling wine
First course
Harry & Rupert Gregson-Williams, arr. by James McMillen: The Gilded Age Medley
Food: Salmon tartine with sauce gribiche, mushroom blinis with shallot confit, tea sandwiches
Vegan option: Mushroom blinis with shallot confit, tea sandwiches
Second course
Gabriel Fauré: Après un Reve
Food: Butternut squash “chowder,” spiced pepitas, herbs (gluten-free)
Vegan option: same as above
Third course
Claude Debussy: Danse sacrée et danse profane
Food: Steelhead trout with lobster sauce américaine, asparagus
Vegan option: Cauliflower steak, zhoug, tahini garlic sauce, asparagus (gluten-free)
Fourth course
Max Bruch: Kol Nidrei
Food: Leg of lamb roulade, fried cumin and coriander, mint chutney, sunchokes (gluten-free)
Vegan option: Roasted sunchokes & maitake mushrooms, fried cumin and coriander, mint chutney, sunchoke purée (gluten-free)
Fifth course
Johann Strauss II: Wine, Women, and Song
Food: Eton mess with “exotic fruits,” lime curd, Chantilly cream
Vegan option: “Exotic fruits” with sorbet (gluten-free)
*Ticket sales close Friday, December 1st at 12PM