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| Photo Courtesy of Shoot That Klown |
The Barbary Coast era in San Francisco is an
important part of the city’s past. The louche atmosphere of 1980’s San
Francisco helped set the tone for San
Francisco’s future as a haven of free love and destination for those wishing to
escape the Puritan standard of life common elsewhere around the United States.
Vau
de Vire Society, an avant-cabaret theatrical community, reaches into the
depths of Barbary Coast history with its newest production, The Soiled Dove. Slang
that referred to the courtesans of the time, The Soiled Dove is sure to set new
standards for circus theater. Show patrons will be treated to an immersive
dinner theater experience that will captive all five senses. The atmosphere
will be festive, the Doves will be gorgeously costumed, and performances are
sure to be provocative.
The Soiled Dove guests will be asked to interact with
performers, the better to experience
the revelry of the times. Presentations from food hawkers and delights scooped
from rustic California gold pans are part of the performance.
And,
in keeping with the Soiled Dove theme, elements of seduction are found in the
food and drink selections. Jacqueline Burns, founder and owner of Work of Art Catering that designed the
cocktail and dinner menus, researched
the ingredient availability and commercial food trade practices of the era. A
starter of Dungeness crab fritter is “an ode to local seafood that was
available during the Barbary Coast era,” she says. An all-white salad, composed
of shaved fennel, chicories, granny smith apple, rice
noodle, shaved almonds, and verjus harkens back to the Doves’ former purity
and will be served by hawkers in Chinese to-go boxes. Dessert selections, Burns
continued, such as whiskey toffee bouchons, Lemon Profiteroles, Coffee Brew
Profiterole “were luxuries afforded to the newly rich.” (See the full menu
below.)
Cocktails,
paired with each course, are in keeping with the times. Drink selections, such
as the rum and gin tipple Shanghai Kelly, “was popular in the 1800's” says
Burns.
Live musical
accompaniment by the Jazz Mafia and Realistic Orchestra complete the
theater-going experience.
The event
is 21 and over only with a full bar. Vegetarian options are available – please request
in advance. Period attire or your most stylish San Francisco coutoure is
encouraged.
The Soiled
Dove runs for six nights only, December 4, 5, 6 and 11, 12 13.
A
portion of the proceeds will benefit Zaccho
Dance Theatre’s Youth Performing Arts Program (YPAP), a program that guides
youth in exploring their collective and individual potential through
performance training, improvisation, personal research, and contemporary and
aerial dance.
Food and Cocktail Pairing Menus
STARTERS
Dungeness Crab Fritter
gypsy pepper remoulade
White Dove Crisp Salad
shaved fennel, chicories, granny smith
apple, rice noodle, shaved almonds, verjus
MAIN
Johnny Cakes
warm corn and molasses muffins with
whipped butter
Wild Bison Short Ribs
braised with maple, jalapeno, rosemary
and coffee
Mustard Encrusted New Potatoes with
Parsley Roasted Corn Wheels
Charred Asparagus
DESSERT
Apple Brown Butter Torte, Whiskey
Toffee Bouchons, Lemon Profiteroles, Coffee Brew Profiterole, Triple Ginger
Molasses Cookies, Grapes & Figs
* * * * * *
SPECIAL
COCKTAILS / DRINK PAIRINGS & RECIPES:
First
Course: “The Barbary Coast"
Main
Course: "The Shanghai Kelly"
Dessert:
“The Soiled Dove”
The Barbary Coast
1.5
oz Bourbon
1.5
oz Sweet Vermouth
A
dash of Bitters
Champagne
– Float on top
Garnished
with an orange twist
This a basic Manhattan
using equal parts of bourbon to vermouth
served on the rock in
an old fashion glass, then float champagne over
the top.
The Shanghai Kelly
1/2 oz
Scotch whisky**
1/2 oz gin
1/2 oz rum
1/2 oz
white creme de cacao
1/2 oz
light cream
Shake all
ingredients with ice, strain into a cocktail glass, and serve
**NOTE: It is recommended to use a
Scotch with a more subtle
character like those from the
Lowland or Highland regions. Any of the
heavy peated Scotches will be too
much of a contrast to the gin in
particular.
The Soiled Dove
3.5
oz Old Tom Gin (a sweetened Gin)**
1.75
oz Sweet Vermouth
4
dashes of orange bitters
1.0
oz of maraschino liqueur (Luxardo)
Garnish
with an orange twist
Shake
drink to mix and serve up.
**NOTE: If
using any other Gin, add a splash St. Germain
Labels: barbary coast cocktails, barbary coast san francisco, december events san francisco, dinner theater, teatro zinzanni, the soiled dove, vau de vire society, work of art catering