Givens Performing Arts Center

• PERFORMANCES
• Broadway and More Series
• On Stage for Youth Series
• Distinguished Speaker Series
• Special Events and Activities
• Past Shows
• TICKETS
• Tickets / Directions
• Calendar of Events
• ABOUT US
• About GPAC
• Diners Clubs
• University Theatre
• Surveys, Assessment & Learning Outcomes
• Contact Us
• GIVING TO GPAC
• Advertise and Sponsor
• Annual Fundraiser
• Friends of the Center

 

 

diners club

Make your evening complete by joining us for an exquisite dinner prior to each of the following performances.  Deliciously prepared by Sodexo, dinners are served in the Chancellor’s Dining Room in the James B. Chavis University Center.  Treat yourself for just $25 per person which includes a wine and cheese reception prior to dinner.  Dinner tickets are available throughout the season, but reservations are required.  Dinners tend to sell-out quickly so make your reservations early.  Remember, just like show tickets, dinner tickets are non-refundable. GPAC reserves the right to make substitutions based on availability of ingredients and products.

Kool & The Gang
Friday, October 7, 2011
• Fall salad of mixed greens, roasted sweet potatoes, red and green peppers, cucumber, and grape tomatoes with poppy seed dressing
• Honey balsamic pork chop
• Sun-dried tomato mashed potatoes and seasonal roasted vegetables
• Apple raisin crisp with rum sauce

The National Acrobats of The People’s Republic of China
Thursday, November 17, 2011
• Apple cider pumpkin bisque
• Boursin-crusted filet mignon with a Cabernet demi-glaze
• Duchesse potatoes and vegetable bundle
• Caramel bread pudding with cinnamon ice cream

Rock of Ages
Monday, December 5, 2011
• Frisée & mesclun avocado salad
• Charred rosemary lamb chops with mint infused honey, savory truffle mashed potatoes, & haricots verts
• Eggnog cheesecake accompanied by candied orange cranberry compote

In the Heights
Tuesday, January 24, 2012
• Roasted beet salad with chevre
• Herb-roasted airline breast with rich butter sauce, with sautéed shallots and fresh parsley, and sautéed Swiss chard
• Chocolate ricotta mousse

Tchaikovsky St. Petersburg Symphony Orchestra
Thursday, February 9, 2012
• Orange-avocado salad
• Rib-eye steak au poivre with gratin
• Dauphinoise potatoes and roasted vegetables with balsamic reduction
• Key lime cheesecake

The Royal Winnipeg Ballet: Moulin Rouge
Tuesday, March 20, 2012
• Arugula manchego salad
• Rainbow trout with beurre blanc sauce
• Cabernet rice medley and broccolini and red peppers
• Berry Napoleon

Ballroom with a Twist
Tuesday, April 24, 2012
• Spring salad of apricots, cranberries, currants, walnuts, cucumbers, mixed greens and honey yogurt dressing
• Cornbread-stuffed pork loin with smashed sweet potatoes
• Roasted green and white asparagus
• Peach and pecan upside down cake

Hotel California: A Salute to the Eagles
Friday, April 27, 2012
• Watermelon and feta field green salad
• Chocolate stout-braised short ribs
• Tri-colored potatoes and roasted patty pan squash
• Grilled angel food cake with balsamic strawberries

Updated: Monday, June 12, 2006

About Site | Campus Directory | Ask UNCP | University Calendar