Opera has long been celebrated with decadent meals and the best of wines. As a prelude to the performance, food and beverage can sustain patrons through the fabulous festivities. As an after-gathering, it is equally enjoyable to eat, drink, be merry, and discuss the production. There is no doubt that food and wine can enhance the excitement, and whether you're pre-theatre dining at The Grand Tier Restaurant or going out afterward, food and drink are an important element to the complete opera experience. 

As singers, in school or working, it can be financially difficult to book a flight to New York for the full experience of dining out and visiting the Met, but you can create your own opera night at home! We've provided the themed food and drink, and the video below. Make the experience fun by dressing up and inviting friends over, or enjoy the opera on your own by adding some extra ambiance and self-care. 

Check out Gian Carlo Menotti’s The Medium for the month of October! This opera about a fake psychic, who experiences a real taste of the unknown, is sure to make your skin crawl. It premiered on May 8, 1946 at Columbia University in New York and later on February 18, 1947 at New York's Heckscher Theater where it was double billed with Menotti’s The Telephone. Menotti later worked with filmmaker Alexander Hammid to create a film noir of The Medium starring Anna Maria Alberghetti. A live T.V. broadcast starring Marie Powers also took place at Studio One.

The Medium is a two act musical drama that is only one hour long. It is set in New Orleans, where Madame Flora cons her grieving and vulnerable patrons into believing that she can communicate with their deceased loved ones. She is assisted by her daughter, Monica, and a mute orphan boy, Toby. Madame Flora later begins to experience paranormal activity - hearing voices and feeling a hand clutch her throat. She begins to spiral into madness, and it all ends with murder and mayhem. Such a whirlwind opera deserves an accompanying drink and meal that is sure to pack a punch, and a delicious Jambalaya paired with a traditional Hurricane or Hurricane Mocktail might do the trick!

JAMBALAYA

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover, and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

TRADITIONAL HURRICANE

Ingredients:

• 2 ounces white rum
• 2 ounces dark rum
• 3 ounces passion fruit juice
• 1 ounce orange juice
• 1/2 lime (juice)
• 1/2 tablespoon simple syrup
• 1/2 tablespoon grenandine
• Ice
• Orange slice (for garnish)
• Cherry (for garnish)

Add the white rum, dark rum, passion fruit puree, orange juice, lime juice, simple syrup, grenadine, and ice into a cocktail shaker and shake well. Strain into a hurricane glass filled with ice and garnish with a cherry and an orange slice.

HURRICANE MOCKTAIL

Ingredients:

• 1 ounce orange juice
• 1 ounce grapefruit juice
• 6 ounces V-8 Tropical Blend
• 1/2 ounce amaretto syrup 

Put ingredients in a shaker with ice. Shake until chilled. Put some crushed ice in a hurricane glass and strain the mixture over it.

Now, go eat, drink, listen to opera, and don't forget to enjoy the show! Happy October!