This inaugural presentation is similar to a mini-Dinner Theatre. It will feature the talented students from our grade 10-12 Vocal Class.

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Collaborating with culinary genius, Mrs. Dunnett, and some of our former advanced Culinary Tech. students, guests will also be delighted with following delectables:

 

Menu:

1. Velvety carrot and ginger soup with a hint of tangerine, topped with a swirl of crème fraiche, lavender-infused oil, and toasted caraway seeds. 

2. A perfectly-sized charcuterie board, brimming with an assortment of mouthwatering savory treats.

3. Rich and tender carrot cake with a touch of amber rum and sweet pineapple, crowned with velvety cream cheese frosting and toasted coconut shavings. 

4. A refreshing (non-alcoholic) sparkling elderflower and berry spritzer for the perfect pairing.

 

Additional Dietary Information:

Carrot Soup-dairy, gluten, and nut free

Charcuterie - contains gluten, nuts, and dairy

Carrot Cake- gluten free UPON REQUEST (write in comment section when purchasing tickets, please), contains dairy, nut free

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Further Questions? Contact: Rebecca Moore (Rebecca.moore@nbed.nb.ca) or Amy Burke (Amy.burke@nbed.nb.ca) 

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