Tundra lures the pre-opera crowd (Ian Muttoo)
Tonight, the Hilton Tundra restaurant and Canadian Opera Company’s Appetite for Opera—a dinner series in which dishes are inspired by productions at the Four Seasons Centre—gets its biggest challenge yet: how to make a meal in the image of Benjamin Britten’s notoriously trippy A Midsummer Night’s Dream? Chef Kreg Graham will set five courses (each paired with a wine) to the moody adaptation of Shakespeare’s comedy, which opened yesterday. Now in its fourth season, Tundra’s program has foodified shows like Tosca and Rusalka to taunt opera-goers to the table. We couldn’t help but wonder how nymphs and fairies translate to the plate, so we stop in for a preview of what Graham’s cooking up for the enchanted occasion.
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