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Lewes, Delaware
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January 12, 2007     Cape Gazette
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January 12, 2007

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CAPE GAZETTE - Friday, January 12 - Monday, January 15, 2007 - 101 'Dinner Party' opens Possum Point Players' season Jan. 19 Sbason 2007 at Possum Point Players opens Friday, Jan. i9 with its inaugural showing of the Nell Simon comedy "The Dinner Party," as a dinner=theatre produc- tion. The dinner menu is inspired by the theme of the play,,which is set in a restaurant in Pads. "We are going for a French menu since the show takes place in a French restaurant," explained Louise Hartzell of Georgetown, one of the foundingmembers of Possums and the one who coordi- nates the "dinner" pm't of the group's annual dinner-theatre. Patrons arriving at Possum Hall for the annual dinner-theatre pro- duction (doors open at 6 p.m on Fridays and Saturdays and noon on Sundays) may get cocktails at the bar before dinner is served at 6:30 p.m. for the evening per- formances, or 12:30 p.m. for the Sunday matinees. The dinner is cooked onsite and served by Possum volunteers. This year's menu consists of French onion soup, green salad, chicken Parisienne, French green beans almondine, wild rice, rolls, coffee and tea. There will also be a dessert, but that has not yet been determined. "The Dinner Party" will follow the dinner with a cast including Cat Baker of Georgetown and John Marino of Lewes, set oppo- site each other as they were in the PPP 2006 production of "All My Sons." Don Megee of Lewes will debut with PPP as Albert opposite Cassandra Petersen of Milton as Yvonne. Jim Killion of Lewes returns to the Possum stage as Andre, who is constantly at odds with Gabrielle, portrayed by Susannah Griffin of Lewes. Simon's "The Dinner Party" is a widely acclaimed play and a fit- ring theme for Possums' annual dinner-theatre. For its dinner-the- atre, Possum Hall is converted to an elegant dining hall from the glass-front of the atrium to the "green room" with the art gallery, to the balcony seating: Tickets are now on sale by call- ing the Possum Ticketline at 856- 4560. Dinner begins at 6:30 p.m. on Jan. 19, 20, 26 and 27, and at 12:30 p.m. on Jan. 21 and 28. The ticket price of $38 includes both dinner and the show. Dinner the- ater production is included with season tickets. Submitted photo Susannah Griffin and Jim Killion rehearse for Possum Point Players' production of Nell Simon's "The Dinner Party." Reading Continued from page 98 ness, past and present. This includes restaurateurs, chefs and food writers who have become world celebrities with far-reach- ing influence, e.g., James Beard, Craig Clairborne, Julia Child, Alice Waters, Mario Batali, Wolf gang Puck and Emeril Lagasse, among others. Kamp also describes the fierce competition, political infighting and petty jealousies between these ego-driven stars. Kamp seems particularly fascinated with the one-time hippies (his term) from the 60s scene in Berkeley, who he claims were responsible for the creation of California cuisine, which swept the country. He dwellsat length on the politics, sexual proclivities and "recre- ational" drug use of these now- prominent figures in the food business. For some readers, it's far more than they need or care to know. While Kamp covers in great detail the reasons for our changing tastes, and who is responsible for these, he doesn't quite address a major inconsistency - that is - if we are eating healthier with better ingredients, how come so many of us are getting fatter each year, and why are there fast food establish- ments on seemingly every corner? Some may not find Kamp's style to be as hilarious as promot- ed. At times, his strong personal opinions and sarcasm can also grate on one. Those with a deep interest in cooking and the food building will enjoy this sweeping chronicle of the ongoing changes in how we eat. Gerry Lore retired to Rehoboth Beach in 1996 after a career with Hoffmann-LaRoche Inc. He is a graduate of Purdue University and Harvard School of Business. 27052 Broadkill Road Milton, Delaware 19968 toll free: 866-313-GOLF phone: 302-684-3000 fat- 302-684,-3389 www.rooke, NOW FEATURING FRIDAYS 5pm - 9pm SEAFOOD BUFFET A. You Can Eat Salad - Soup of the Day Peel & Eat Steamed Shrimp Snow Crab Legs Crab Balls. $22.95 Stuffed Flounder Clams Parmesan Roasted Vegetable Pasta Fried Chicken Legs Assorted Desserts $12.95 Kids under 12 Adults the Blue Heron Grille---t at the Rookery 6elf Course Expanded Dining Room Now Open Servinq Breakfast & Lunch daily 8 a.m. - 5 p.m. Sunday Breakfast Buffet $ serving until 1:00 p.m. Special Everyday $3.99 Half Sandwich w/cup of homemade soup Open to the Public * Great Meetinq Place Dine-in or Take-out ~ " (302) 684-3103 Cater|nq Available on or off site call for specifics