“An Elizabethan Feast” Celebrates Old England in Perfect Style

Can’t get to London for the Olympics? Not to worry! What could better exemplify “A Taste of Britain” than an exciting Elizabethan Feast that celebrates the culture of England’s Golden Age? 

Presented by The Guild of St. George, “An Elizabethan Feast”will recreate an evening of music, dance, food, and laughter from Elizabethan England.

Guests will feel as if they have  traveled 400 years back in time and enjoy an exclusive dining experience, in splendorous 16th Century fashion, at a private club in the heart of Old Town Pasadena.

Indulge in a sumptuous multi-course meal of trout, lamb, game hen, and an array of side dishes with wine to compliment. Enjoy the lavish feast while listening to 16th century madrigals sung by St. George Early Music Ensemble, with instrumental music performed by Wessex Consort and Elements String Ensemble.

After dinner, prepare for further musical entertainment, as all will join in courtly dancing!

Embracing historical authenticity and theatrical excellence, the Guild of St. George  creates an environment in which the past can be passionately and accurately experienced by audiences, and “An Elizabethan Feast” will be no exception.

The Guild is the exclusive Elizabethan period living history organization at The Huntington Library, Art Collections & Botanical Gardens located in San Marino, California. They have performed at the Golden Gate Renaissance Faire in San Francisco, the Renaissance Pleasure Faire™, Heart of the Forest Renaissance Fairs™ in both Santa Barbara and Stafford Lake, and the Getty Center in Los Angeles. 

So if you’re craving a bit of Old England and an epicurean experience that’s fit for a queen – or an Olympian – “An Elizabethan Feast” is sure to be a magical event, not to be missed!

An Elizabethan Feast
Friday, August 17, 6:30PM
A Private Club, Old Town Pasadena

Tickets are $65 per person,
$75 with wine included.

Attendance is limited.
For tickets: Call (562) 692-1434, or
Ticket purchase by August 3.


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