Audiences at the Southwestern College’s spring Broadway musical “Spamalot,” lovingly ripped off from 1960s television series and the movie “Monty Python and the Holy Gail,” will have the opportunity to experience the full backstage view of the Broadway musical hit.  

“The tradition of excellence in dinner theatre productions at Southwestern is a long one,” says Roger Moon, SC theatre professor, who is also director of the production. “Since dinner theatre began in the 1960s and running though the long life of Horsefeathers and Applesauce summer dinner theatre, and on into the years of collaboration with the Marquee and the SC Summer Theatre Festival productions, the menus and style of service of SC dinner theatre has always been to coordinate the menu, décor, and style of serving with the show.  We always want to enrich the full experience of the dinner theatre patron.”

The Campus Players who are creating the dinner decided to tackle a new direction in this experience.  Instead of creating the world of King Arthur and Spamalot, audiences will go “backstage” for the full sweep of pre-show preparations.  Before and as diners are treated to a New York Jewish dinner, they will experience Broadway backstage with all the sets, props, costume, and makeup preparation for the evening’s show.  

“This is a huge technical show,” explains Allyson Moon, SC director of theatre and costume designer for “Spamalot.”  “It is very complex with hundreds of costumes on dozens of characters, and a crazy set designed by new SC technical director Lee Jones, with medieval towers, projections, and a trap door to enable the appearance of the Arthur’s ‘Lady of the Lake.’  Audiences will get to see how it all works.”

Instead of hiding the backstage magic with the show’s theme or setting as dinner theatre usually does, the SC production will immerse the attendees.  Guests will get to share the special fun with actors as they get into make-up and costume, set their props, and warm up.  
The menu includes Jewish New York garlic hummus and pita chips, stuffed chicken breast, potato latkes with grated onion, and a special herbed cabbage and beets.  Dessert is Jewish apple cake with sliced almonds.  

“We’ve never done anything like it,” explains director Moon. “After they have eaten, diners may go directly on to backstage and into the theatre.  They’ll see how the set works, how props and costumes are organized.  They may get to see some of the last minute madness that is part of keeping everything cool in the front of house.”  

Creating the full experience for diners with an excellent meal and special involvement will be great fun for audiences, though there will be a limit the number of people that can be seated, Moon adds.  

“Spamalot” performances will be on Thursday and Saturday, March 5 and 7, with dinner at 6 p.m. and the performance at 7:30 p.m. The Sunday matinee on March 8 will serve dinner at 12:30 with the performance at 2 p.m. 

Combined dinner and show tickets cost $25 for adults, $23 for senior, and $18 for children under 12 years of age.

Seating for “Spamalot” may also be reserved without dinner.  For reservations for dinner and show or just the performance, contact the Southwestern College box office at (620) 221-7720.   Information is also available on the web at performing arts@sckans.edu.