To Be a Pirate is a whimsical tale about a young man in love – with the sea! Murray has always wanted to be a pirate, in an age where the swashbuckling pirates he loves are slowly dying off. But the time has come for him to pursue his dreams. With the help of his best friend Nicole, the Mayor, and a whole town full of people, Murray will face the trials and tribulations of becoming a pirate - and dealing with cops, betrayal, and ghosts at the same time!
To Be a Pirate is fun for the whole family - there’s no foul language, and it promises to please the comedic sense of any age in the audience. Come on out and have a wonderful time!
Books & Music by Arrangements by Directed by Choreography by Stage Manager |
Joshua Kurtz Dom Fera Joshua Kurtz & John Kauffeld Hillary Kurtz Ana Cullen |
Performances:
Dinner Show
Friday Eve, August 17 2012, Dinner @ 5:30pm
Showtime 7:30pm
Saturday August 18 2012, Matinee @ 2:00
Evening show @ 7:00pm
The Friday evening show includes the option of a sit down dinner prior to the performance, where you can partake in the delectable cuisine of the Wedgwood Country Club. Please arrive between 5:30 & 6:30 for dinner. Dinner participants will receive preferred seating for the show, so you can enjoy your dinner without worrying about show seats.
Tickets:
Buy tickets online at AftershockEntertainment.org, or download the printable Ticket Order Form.
To Be a Pirate is one of three shows being produced by Aftershock Entertainment during the Summer of 2012. Aftershock has great package pricing to make the entire season affordable for everyone!
Kids Special Saturday!
Children 12 and under get 4 dollars off regular admission (normally $12) if they use the phrase "yar scurvy" at the box office for the Aug 18th matinee. There will also be special kids seating in the first row. So grab some young pirates and bring them along.
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Dinner Menu for Friday Show
Salad
Tossed Garden Salad w/champagne vinaigrette dressing * Caesar Salad
Warm homemade bread and whipped butter included
Entrees
Chicken Francaise
Egg batter dipped chicken sautéed and
finished with a rich sundried tomato scampi sauce
Beef Roulade
Thinly sliced roasted top round of beef stuffed with Wedgwood’s own
homemade bread stuffing and finished with a rich demi glaze
Baked Crab Cake
House signature – full of crabmeat and BAKED not fried.
Baked Salmon
Finished with a dill cream sauce
Pasta Primavera
Fresh garden vegetables tossed with penne noodles
in Wedgwood’s homemade marinara sauce
Potato and Vegetable
Chef’s design of potato and vegetable will accompany
all of the above entrees with the exception of the Pasta Primavera.
Dessert
Chocolate Chip Bread Pudding * Rice Pudding * Jell-o
