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At the Illusionist’s Table

LIMITED ENGAGEMENT (SOLD OUT)
:
Tuesday, February 13 - Sunday, February 18
ATTENDEES MUST BE 21+
LOBBY BAR SERVICE AVAILABLE 60 MINUTES PRIOR TO EACH PERFORMANCE

Straight from several years of sold-out runs, At the Illusionist's Table is the latest marvel curated by Convocations from the Edinburgh Festival Fringe—an unforgettably exquisite sensory experience with Illusionist Scott Silven—combining a gourmet dinner, wine, conversation, and wonder that Glasgow's The Evening Times said "transcends art and performance."

  • Adam Trent

(Scott) Silven is a phenomenon.”
The Herald (Scotland)

Candles flicker. Wine pours. Conversation stirs. The dinner party takes its seats. And then, instantaneously, you can feel the atmosphere shift. A late-arriving guest enters the room and introduces himself. Before the night is over, thoughts will transcend, mysteries will materialize, and dreams shall be revealed. Straight from several years of sold-out runs, At the Illusionist’s Table is the latest revelatory marvel curated by Convocations from the Edinburgh Fringe Festival—an unforgettably exquisite sensory experience combining food, wine, conversation, and wonder that Glasgow’s The Evening Times said “transcends art and performance.”

A childhood fascination with life’s most inexplicable enigmas guided Scott Silven to a career of illusion—studying hypnosis in Milan at age 15, gaining recognition from David Blaine at 19, and headlining one of the United Kingdom’s most prestigious theaters at 21 with stylish, smart, and critically acclaimed performances. At the Illusionist’s Table is a modern-day marvel unlike any other in the world of magic—an opportunity to savor a customized menu prepared by Culinary Olympics Silver Medalist Chef Ambarish Lulay and the students in the HTM 29101 & 49200 courses at Marriott Hall, sample delicious wine, strike up conversation, and enjoy the most intimate, mind-bending illusion and culinary immersion you’ve ever experienced. Exceedingly smart and sophisticated, At the Illusionist’s Table delivers what SGFringe.com called “the ultimate sparkling diamond of the Fringe.”

Menu for At The Illusionist’s Table

Appetizer

Wild mushroom consommé
Truffle and quail egg

Champalou, Vouvray Sec, 2016
Loire Valley, France

Whisky Tasting
Talisker Special Selection

Main Course

Seared and smoked Maple Leaf Farms duck breast
Parsnip purée, braised red cabbage, crispy shitake, coffee soil

Chateau Laujac, Medoc Cru Bourgeois, 2014
Bordeaux, France

Dessert

Dark chocolate mousse
Pomegranate, sesame snow and 72% couverture

Pierre Sparr, Crémant Brut Rosé
Alsace, France

Whisky Tasting
Aberlour Special Selection

The menu has been prepared by Culinary Olympics Silver Medalist Chef Ambarish Lulay and the students in the Introduction to Restaurant Management (HTM 29101) and Advanced Foodservice Management (HTM 49200) courses at Marriott Hall.