Playbill Dining Room perfect for those special evenings

By Tom Masters and Sharon Stocco
Chemainus Courier, December 1, 2006

To talk to Executive Chef Steve Hewson is to share his enthusiasm for the buffet he has created in the Playbill Dining Room at the Chemainus Theatre Festival. The room itself is beautiful, tall windows, high ceiling hung with banners, potted plants and flowers. And the tables: white linen, set with silver in a style reminiscent of earlier times, folded napkins on every plate.

Hewson is at pains to point out, "This is not dinner-theatre. It is dinner first and then the theatre." The dining experience is separate from, yet no less elegant than the performance on the stage.

The Playbill is open before every performance, matinées as well as evenings. Theatre tickets and reservations for the buffet may be purchased from the box office. Hewson explained that diners not attending the theatre are welcome too. Reservations recommended.

Seating, at 15 minute intervals, begins at 11:45 am for the 2 pm curtain and 5:45 pm for the 8 pm performance. Once seated, you can settle in for the duration, plenty of time to eat, drink and socialize with dining companions.

Sharon and I met friends for the 6 o'clock and were taken to our table by a charming hostess. All staff we encountered from the carver of the roast to the busboy were efficient, friendly and helpful.

An excellent Roasted Garlic and Potato Soup was brought to our table along with delicious warm in-house-baked whole wheat rolls. We ordered a litre of the house white wine and took our time contemplating the buffet to come. Later, when the room was full, Sharon noted the spacing of the tables meant that there was no jostling, no feeling of being crowded, an important factor at a buffet where people are coming and going between courses.

This being a buffet, we decided to sample small portions of the main dishes. The several styles of salad were beautifully presented; indeed every dish from salad to dessert was attractively arranged and served.

The main courses that evening included a Lamb carve with Yorkshire Puddings; Whitefish in Chardonnay Sauce; a delicious Tortellini in wine sauce; Ham with Pineapple Salsa; and half Quails with stuffing. There was a superb Brussels Sprouts casserole, Roasted Garlic mashed Potatoes, fresh Green Peas and a mix of Turnip and Carrots. Along with these were gravy, sauces and other condiments including mint sauce to go with the lamb.

The Playbill is known for its dessert table and we left room for that particular treat. Pies, cakes, tarts, squares of various kinds, as well as trifle and the best Bread Pudding we have ever encountered.

The desserts were thoughtfully presented in small portions, Sharon observed, so it is possible to sample several without overdoing it, and of course you can always go back for more.

Piano music added a wonderful accompaniment to the proceedings and when a birthday cake arrived at a nearby table, practically the whole room joined in with a rousing rendition of "Happy Birthday." It was that kind of evening.