Tuesday, July 8, 2014

Murphys Creek Theter presents - Shakespeares the Twelfth Night

Director Tara Kayton is setting this summer’s production of Twelfth Night, one of Shakespeare’s finest comedies, in the1930 American Dust Bowl. Using a vagabond troupe of actors, steamer trunks, and an old truck the group will create a world in and around the audience that will be both interactive and intimate. We will engage Shakespeare’s tale of love and loss with live instruments, witty banter, and laughter. Audiences are welcome to carouse with food and wine on Brice Station Vineyards beautiful grassy hill surrounded by breathtaking views and evening stars. MCT is excited to have the return of: Ross Aldrich, Misty Amber Day, Sheila Doyle, Graham Scott Green, Mat Hepgood, Sean Lewis, Sid Marsh, Jason “Clocky” McDowell, Robert Zellars, and introduce: Emily Graham, and Taylor Hunt to the company.

 

 

M.C.T. offers audiences a magical outdoor experience in one of the most beautiful venues in California. Guests can arrive as early as 5:30 Fridays and Saturdays and 3:30 on Sundays  to enjoy  a delicious  dining experience in the hilltop venue at Brice Station. Dinners provided by Wren catering and Creative Catering paired each night with award winning wines from Brice Station itself.ls. And of course, after dinner and under a spectacular sunset, patrons will enjoy the masterful works of William Shakespeare.

Dinner will be served from 5:45 until 6:30 pm on Fridays and Saturdays, and 40:00 4:45 on Sundays. Performances begin at 7 pm Fridays and Saturdays and , and 5pm on Sundays. Dinner ticket packages are optional and carry an additional charge.

DINNER RESERVATIONS ARE MANDATORY. Reservations may be made online, by calling the theatre at (209) 728-8422.

Tickets are also available now in Murphys at Sustenance. Look for overnight ticket packages at The Historic Murphys Hotel, Murphys Inn and Suites, The Dunbar House Bed and Breakfast and the Angels Suites in Angels Camp.

June 13-15 dinner menu
Grilled citrus chicken breast with basil sauce
roasted lemon mustard new potatoes
isreali couscous salad
field green salad with champagne vinaigrette
dessert:  rosemary lemon cookies