Rosier said three main presentations are traditionally made during the course of the dinner: a "boar's head," the "bull of wassail" and a "flaming dessert," all held over from Renaissance times. In this case, though, the boar's head will be papier-mache.
The play, "Mertonsire and the Pirate's Tale," is a lighthearted comedy written by Richard Logan and Paul Brandvik of The Knight-Shtick Press in Minnesota.
Sous Chef Wayne Poythress of the University of Charleston will prepare the meal. Now at the University of Charleston, Poythress formerly has worked at the Charleston Brewing Company, Bluegrass Kitchen and the Tarragon Room.
Poythress, who assisted former Chef Gary Needham with the last two Madrigal Dinners, said, "The menu is fall inspired and will include a grilled peach salad, succulent stuffed pork loin with fig sauce, sweet potato mash, a roasted vegetable medley and a delectable bread pudding with bourbon sauce."
"Of course," he added, "it will include a traditional wassail toast."
(Wassail is similar to an apple cider served warm with spices.)
Rosier said that due to the generous donations of the event's sponsors, who wish to remain anonymous, the majority of the ticket proceeds will go towards funding the reading camp.
Tickets will be sold until performance time on Friday if available, but Rosier strongly urges those interested to get tickets in advance. The last several performances have sold out.
Reach Autumn D.F. Hopkins at autumn.hopk...@wvgazette.com or 304-348-1249.