cb: cabaret starts this saturday

By Rosie Gaynor
photo courtesy of Century Ballroom
Here’s a class I’d love to sign up for: Dance, In All Its Forms. What would the prof say about cabaret?

I know, I know: This is one you can’t read about. Get out there and experience it.

The opportunity to do just that awaits you at Century Ballroom…starting this Saturday and running Saturday nights until February 13.

And the performers are…

soundboard.com

Alison Cockrill, Arielle & LaTwon of NW Tap Connection, Ben DeLaCrème, Dance Belt (Waxie Moon, Lou Henry Hoover & Inga Ingénue), Deidre Pierson, Deron Hayes, Joshua Welter, Melanie Huot-Lavoie, Katie Lake, Michelle Badion, Ricki Mason, Wladimir Pino, and, Hallie Kuperman.

More info follows below, verbatim from their promo e-mail.

“La Fête is Century’s newest cabaret inspired by an elegant dinner party gone wild. Join us for an evening of dining, dancing & debauchery.

Featuring performances by Alison Cockrill, Arielle & LaTwon of NW Tap Connection, Ben DeLaCréme, Dance Belt (Waxie Moon, Lou Henry Hoover & Inga Ingénue), Deidre Pierson, Deron Hayes, Joshua Welter, Melanie Huot-Lavoie, Katie Lake, Michelle Badion, Ricki Mason, Wladimir Pino, and, of course, Hallie Kuperman.

Saturday Nights 1/9, 1/16, 1/23, 1/30, 2/6 & 2/13
6:00, 6:15 & 6:30pm Dinner Seatings
7:30pm La Fête
9:15pm Beginning Salsa Lesson (open to general public; 21+)
9:45pm Salsa (open to general public; 21+)

PRICES:
$25 for La Fête, Beginning Salsa Lesson & Salsa Dancing
$60 for Dinner, La Fête, Beginning Salsa Lesson & Salsa Dancing
Because minors can’t stay for the Salsa dance after La Fête, they will receive a pass for free entry at one of our All Ages dances.

TICKETS ON SALE NOW: http://www.centuryballroom.com
Limited day of show tickets available at the door

DINNER MENU
FIRST COURSE
Roasted Cauliflower Puree with Chicharones

SECOND COURSE
Seared Black Cod
on a Chive Potato Cake topped with Bacon, Lump Crabmeat and a Mock Béarnaise sauce
or
Roast Pork Tenderloin
on Roast Root Vegetable Mélange, Tiny Arugula and a Winter Spiced Orange-Soy Glaze
or
Potato, Walnut and Artichoke and Brie Pitithier
with Sautéed Spaghetti Squash and Beet Greens

THIRD COURSE
Caramel Apple and Pear Tart
with Pomegranate and Ginger Cream”