Événement

Strand Project, second annual, at Selah Restaurant

Synopsis

A collaboration between Selah Dessert Theatre and Lit Youngstown, The Strand Project is a collection of original monologues, each piece revealing something about the speaker: inspirations, bad choices, personality quirks, fears, hopes, regrets, dreams, and secrets.

Production Team:
Kris Harrington, Director and Coordinator
Mary Ruth Lynn, Director
Bill Soldan, Coordinator

This years cast includes Miranda Canacci, Terri Davis-Liller, DElla Heschmeyer, Frank Martin, Mateo Martin, Medford Mashburn, Mitchell Meyers, Jaye Mills, Tom ODonnell, Erica Perna, Sam Perry, Jeanine Rees, Carlos Rivera, Michael Robinson, Jackie Stevens, Terry Shears, and Brenda Zyvith.

Selected writers for The Strand Project include Ellyn Bache, Kelly
Bancroft, Gayle Bell, Charles Belov, Jeannette Brown, Rob Carney, Philip Cioffari, Alex Dremann, Seth Freeman, Pamela Gay, Gary R. Hoffman, Jeannine Jones, David MacGregor, Wayne L. Miller, Cressida Peever, Cary Pepper, Erica Perna, Ron Pullins, Robin Rice, George Sapio, Terry Shears, and Judy Wells.

additional information:

* tickets are general admission and no advanced reserved seating. The seating area is small and intimate.

* the venue is the 2nd floor cabaret at Selah Restaurant, accessible by stairs

* your ticket includes a scrumptious dessert and coffee

* if you'd like to make pre-show dinner reservations, be sure to set your reservation time no later than to 6:00 pm to allow yourself enough time. Dining reservations can be made by calling the restaurant at 330 755 2759.

General Admission $17.50

**Premier Night Package $35: for opening night only, this package includes a special dinner and a show ticket. Dinner will be downstairs in our restaurant and the menu is listed below. Prices do not include tax or gratuity, advance purchase is required.

Premier Night Package dinner menu:

Course 1: Fresh baked basil bread, olive tapenade and sweet butter
Course 2: House salad or caprese salad ($2.50 extra)
Course 3: Choice of one appetizer:

Peel and eat shrimp scampi (3 pcs)
Shrimp and crab cake (1 pc)
Roasted red pepper hummus
Meat and cheese plate

Course 4: Choice of one entree:

Champagne Chicken with herbs, portobello mushrooms, wild rice

Penne with pink cream sauce, shrimp, wilted spinach

Three-cheese tortellini with homemade sweet sausage, red pepper cream sauce

Tuscan chicken with artichokes, wine sauce