Join us for an evening of exquisite theater and phenomenal food, supporting Gloucester Stage’s mission of creating live theater this summer.
This fundraising dinner will feature a menu pulled directly from Theresa Rebeck’s Seared script, with support from Timothy Hopkins Catering. Guests who attend the performance beforehand will get to see and experience the story unfold onstage and then be treated to several courses under a dining tent at Windhover Performing Arts Center.
Dinner and a show has never been this easy – or this good! Live music throughout the evening, reserved seating at tables of 6 to keep guests safe, and a live auction featuring fabulous trips across the continent.
Harry stands in the middle of the kitchen. He is alone. Bowls of vegetables, herbs, bottles of oil, ramekins, as well as a huge piece of salmon, surround him.
He starts to chop. Chops a jalapeno, into smaller and smaller pieces. Then shallots, one after another.
In the middle of the process, he turns, pickus up a gorgeous pan. He picks up a bottle of olive oil, drenches the pan in it…
Location: Private Dining Tent at Windhover Center for the Performing Arts, 257R Granite Street, Rockport
Seating: The Box Office Welcome Podium will have your table assignment and program when you arrive. Your program includes a bidding number.
Tickets to Seared are sold separately. Enjoy a discount code for a $44 ticket to Seared when you purchase a GALA Dinner Ticket.
Subscribers who would like to use their flex passes to make a reservation can email email@example.com
GOLD SPONSOR ($1,500)
Donor recognition & Private table for 6
SILVER SPONSOR ($500)
Donor recognition & Reserved seating for 2
Performance Tickets: $44 per person
$150 per person
For Guests Attending the Performance of Seared:
2:30 – 3:30 Windhover Lobby Opens. Gala Attendees enjoy free drinks at the Beer Garden
3:30 – 5:30 Seared Performance
Guests Attending Seared on another date are invited to join at 5:45pm:
5:45 – 6:30 Cocktails, Passed Hors D’oeuvres, & Live Music featuring Sweet Soul Sounds with Greg Coles
6:30 – 6:45 Seated for Dinner, salad course
6:45 – 7:10 Welcome & Live Auction
7:15 – 7:30 Dinner, main course
7:30 – 7:40 Legacy Award Presentation
7:45 – 8:15 Dessert & Live Music
Passed Hors D’oeuvres
Seared Ginger Lemongrass Scallops
Glazed Beef Short Ribs in an Asian Spoon
Artichoke Puffs with Parmesan Aioli
Baby Summer Greens with Cucumber, Cherry Tomatoes & Sherry Vinaigrette
Seared Salmon with Onion Chutney and Asparagus
Vegetarian Option: Sage butter Gnocchi
Catering by Timothy Hopkins
Sarah Oaks, Chair
Mary John Boylan