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Vigil at the Marsh Street Centre with Araby Lockhart and Dean Hollin

The Marsh Street Centre and Loft Gallery present the hysterically dark Canadian comedy, Vigil. The production will include 5 performances over a two-week period in April including one matinee.

‘Vigil’ is a brilliant story about an unexpected, extended visit between the character of Kemp (Dean Hollin) and his bedridden elderly aunt (Araby Lockhart) with a twist you’ll have to see to believe! The outrageous dialogue is both comically offensive; yet somehow endearing as these two characters struggle to reach some common ground within the most awkward of situations.

Local actors - Dean Hollin and Araby Lockhart join together to produce Araby’s ‘swan song’ performance, Vigil by Morris Panych. Panych’s wit, wisdom and achingly beautiful humour find life in this story. One of Canada’s best-loved comedies, Vigil is about a man returning-after thirty years-to sit with an aunt on her deathbed. Kemp’s problem is: she’s not dying fast enough. Vigil is a quirky play about death and then life.

For this production, accomplished actors Dean and Araby will be directed by their long time friend actor/director, Paul Brown.

"Fact is, I've wanted to perform this particular piece with Araby for a number of years now. To have it come to fruition as an event that will support the Marsh Street Centre -- with Paul in the director's chair -- makes it a pretty darn perfect affair!" exclaims Dean Hollin.

April 6th – April 15th, 2018 | Marsh Street Centre | 187 Marsh St, Clarksburg

Evening performances 7:30pm - Matinee at 2:00pm - Tickets $20

Cast

Dean Hollin: Kemp

Araby Lockhart: Grace

Directed by Paul Brown

Three Great Whiskylicious Events - Reserve your spot today!

Whiskylicious Cooking Experience with Executive Chef Jeff Anderson

Thursday, Feb 8, 2 pm
Location: Gustav Chophouse & Bar
Join us for a hand-on interactive cooking class with Executive Chef Jeff Anderson and Chef Matt Herbert as this outgoing and dynamic team guide you through a culinary learning experience. Learn how and why they’ve chosen to pair specific foods with Collingwood Whisky, how using Collingwood Whisky enhances the flavours, and then sit down, relax and indulge in your 3-Course Collingwood Whisky creation served with a dram of Collingwood Whisky.

Menu: Seared Scallops with a burnt orange Collingwood Whisky buerre blanc sauce, Whisky Barrel Smoked Braised Beef Rib with Collingwood Whisky glaze, roasted fingerling potato, roasted brussel sprouts with cranberry and smoked bacon, Collingwood Whisky Maple Crème Brulee.
Cost: $90pp plus taxes. Limited class size to 16 people. PURCHASE TICKETS

A Carnivorous Delight with Smoked Whisky and Accompaniments

Thursday, Feb 8, 6 – 9 PM
Location: TheSmoke, 498 First Street, Collingwood

A 3 Course Prix Fix Menu for $42
Whisky Beef Burnt Ends – 10 or Smoked Whisky Balls in Whisky BBQ Sauce – 9
Smoked Whisky Injected Braised Beef Short Ribs – 32
Smoked Cheddar/Garlic Smashed Potatoes with Brisket Gravy and Whisky BBQ Sauce
Choice of Salad (Garden, Caesar or Coleslaw)
Collingwood Whisky Maple Syrup over Madagascar Vanilla Ice Cream – 7 or Espresso Gelato with a Ginger Snap – 7
Limited Seating for First 25 People. Seating times are between 6:00pm and 6:30pm, and will be based on first come first seated, for a price of $42 per person. Gratuities will be charged at 18%. Taxes Extra
Tickets: Call 705-293- 5522 to purchase your tickets, or drop in.

Whisky Dinner Party

Thursday, Feb 8, 6:30 PM
Location: Crow Bar & Variety, 18 Huron Street, Collingwood
Price: $75.00 plus tax and gratuity
Crow Bar & Variety is having a party and you’re invited! Come celebrate Collingwood’s Whiskylicious with us on February 8th at 6pm. Chef Shaun Edmonstone and his team will be serving a 4 course dinner each paired with Collingwood Whisky cocktails created especially for the meal Taylor Corrigan from Collingwood Whisky will be on hand.
Soup: Roasted squash caramelized onion & thyme puree, Collingwood Whisky & maple toasted pecans, apple shallot relish. Sustainable Fish: Collingwood Whisky & honey cured Wild Sockeye Salmon tartare smoked paprika hickory stick & watercress. Local Meat: Rosemary Cured duck leg, bacon, root vegetable & white bean cassoulet, chard onion & red wine Jus. Sweet: Collingwood Whisky toasted almond tart with brown butter pastry, house made vanilla cream & salted caramel
Call the restaurant to reserve your spot for this one of a kind event. 705-445-0509