Dining with Shakespeare

Our 4th season of Dining with Shakespeare will begin in early December, featuring The Tempest!

Starting December 2, 2017 and running through the holiday season, this magical and immersive production is directed by Lecoq master Richard Crawford (War Horse) and will perform in exclusive, private venues in Bucks County, PA, and Manhattan. New Place Players will once again team up with various master chefs, including Thomas Keller protégé, Max Hansen, to create a multi course journey of the senses. Click here for more info or below to book a private show.
New Place Players is a traveling, experiential troupe which celebrates the connection of people by combining theatrical performance and dining in a unique pleasurable experience. We transform an existing space into a new place, where full or shorter cabaret productions of Shakespeare are performed as part of a feast at communal tables. Employing his original five-act format and the natural intervals within, the drama, music, and food are each given room to flourish. The fourth wall is gone and the action surrounds and envelops the guests, transporting them through a journey of the senses. The company is an ensemble of fifteen of the highest caliber professional Equity actors and musicians. We play in clients' homes, clubs, boardrooms, schools, places of worship, restaurants, pubs; indeed in any space where people gather to celebrate. Our audiences range in size from 20 to 150, and the food, inspired by the world of each play, ranges from an exquisite five-course gourmet menu with wine pairings to a hearty simple meal served family style. Our seasoned chefs include Max Hansen (Thomas Keller protégé) and Ross Posmentier (Head Chef at New York Presbyterian's VIP Amenities Unit). We also work with clients' and venues’ own catering teams.

NOW BOOKING...

Create the ultimate corporate or private holiday party. Productions for A Midsummer Night's Dream and The Tempest are currently available, with Chef Max Hansen & other NYC star chefs throughout this holiday season, in NY, NJ, and PA.

Choose the perfect venue. We can travel to you and transform your own place, or we can book a unique event space for you. We’ve partnerships in the tri-state area and in NYC, including the Roger Smith Hotel, Casa Duse, and The Players' Club, among others.

Current productions availableThe Tempest, A Midsummer Night's Dream.

What We Offer
  • We perform throughout the Northeast Corridor in event spaces, restaurants, private homes, and Casa Duse, a historic 19th century townhouse in Park Slope, Brooklyn.
  • A full production of A Midsummer Night's Dream or Twelfth Night with professional Equity actors and live music.
  • The performance surrounds and envelops the audience, creating an atmosphere of intimacy and excitement.
  • Max Hansen (Thomas Keller protégé ) creates a five-course gourmet menu inspired by the world of each play. We can also work with your favorite caterer.
  • Several menu budget options available.
  • A one hour pre-event consultation in the space is required.
  • Professional Equity stage manager assures good communication, maximum efficiency and minimal inconvenience.

Sample Menus
Twelfth Night
Menu No. 1

Orsino's Hors D's
Smoked Salmon Napoleons with a Chive Crème Fraiche
Filet Carpaccio on Crostini with a Béarnaise Aioli and Crispy Shallots

Act I
Viola's Seared Scallop with Le Puy Lentils, Smoked Bacon
and a Rich Horseradish Jus

Act II
Maria's Puree of Cauliflower Soup with Prosciutto and Black Truffles

Act III
Sir Toby's Roasted Venison Chops with a Poivrade Sauce served
with a Roasted Parsnip and Yukon Gold Puree
and sautéed “Comeback Farm” Winter Greens

Act IV
Aguecheek's Blue Moon Acres Organic Arugula
with a Crispy Goat Cheese and Potato Cake,
Aged Balsamic Vinegar, EVOO and Sea Salt

Act V
Olivia's Lemon Chiffon Nuptial Cakes with a Citrus Glaze
and Fresh Blackberries
Rojo's Coffee

Sample Menus
Twelfth Night
Menu No. 2

Orsino's Hors D's
Pekin Duck Breast on Wanton Crisps
with Hoisin Sauce, Scallions and Cucumbers
Smoked Salmon Napoleons with a Chive Crème Fraiche

Act I
Viola's Seared Scallop
with Braised Canelloni Beans, Oven Roasted Tomatoes,
Fresh Thyme and White Anchovies

Act II
Maria's A Warm Potato and Leek Soup
with Smoked Bacon, Pumpernickel Croutons,
a Julienne of Fried Leeks and a Chive Oil

Act III
Sir Toby's Chianti Braised Boneless Beef Short Ribs
with a Roasted Parsnip and
Yukon Gold Puree and sautéed “Comeback Farm” Winter Greens

Act IV
Aguecheek's Blue Moon Acres Organic Arugula
with Toasted Pine Nuts, Currants,
Shaved Reggiano Parmesan, Aged Balsamic Vinegar,
EVOO and Sea Salt

Act V
Olivia's Individual Belgian Dark “Chocolate Pudding”
with Brown Sugar, Whipped Cream and Fresh Blackberries
Fresh Brewed Coffee

Sample Menus
A Midsummer Night's Dream
Menu No. 1
 

Hippolyta's Hors D'oeuvres
A Roasted Cherry Tomato and Goat Cheese Tartlet
with Fresh Thyme and Garlic
Smoked Salmon Rillettes on Crostini
with a Lemon Caper Crème Fraiche

First Course
Hippolyta's Herb Marinated and Grilled Shrimp
with an Anchovy Butter, Fregola
Sarda, Sauteed Spinach served with Grilled Ciabatta

Second Course
Titania's Heirloom Tomato Gazpacho with Avocado
and a Cilantro Oil

Main Course
Bottom's Chianti Braised Boneless Beef Short Ribs, a Farro Risotto
with Shibumi Mushrooms,and Sauteed Broccoli Rabe

Salad Course
Puck's Blue Moon Acres Arugula with Currants, Toasted Pine Nuts,
Shaved Reggiano Parmesan Cheese and a Citrus Vinaigrette

Dessert
The Lovers' Individual Fruit Napoleons
Raspberries, Blackberries and Blueberries with
Puff Pastry Crisps and a Brown Sugar Whipped Cream

Sample Menus
A Midsummer Night's Dream
Menu No. 2

Hippolyta's Hors D'oeuvres
Olive & Feta Tartine
Smoked Salmon Canapé

First Course
Helena's Scallop Crudo - Sliced Scallop in Citrus
with Heirloom Tomato
Chili. Micro Greens, EVOO

Second Course
Peaseblossom's Roasted Shitake & Oyster Mushrooms
Served with Arugula, Shaved Manchego, Spiced Walnut and
Titania's Cent Ans Red Wine Vinegar

Main Course
Bottom's Slow Cooked Beef, Braised in Mustard Seeds, White Wine & Sherry,
Served with Roasted Red Potatoes, Broccoli Rabe and Dill Pollen

Salad Course
Puck's Peaches and Plums-Spiced Ricotta
Pistachio. NY Wildflower Honey

© 2017 New Place Players