Dinner and a Show


Yavapai College Performing Arts Center offers pre-show dinners for select performances! Enjoy a meal in our beautiful balcony overlooking the Art Gallery, and then take your seat in the hall for the show – no fuss, no hurry, no worry about whether you’ll arrive on time for the opening.

Meals are $32 and include a salad, entrée, vegetable and side dish, dessert and non-alcoholic beverage.  Tickets for show admission must be purchased separately. A cash bar is available for those who wish to purchase wine, beer, and cocktails.

The hostess will open the doors promptly at 5:30 p.m. for seating with dinner service beginning at 5:45 p.m.

ADVANCE RESERVATIONS ARE REQUIRED FOR ALL MEALS. Call our Box Office at 928-776-2000 or visit the specific event page to make reservations. Reservations must be made at least 48 hours in advance of the show.

Charges will be listed as Yavapai College Foundation on your credit card statement.

Upcoming Events featuring Pre-Show Dinner:

Wynonna & The Big Noise – Friday, August 26
Entrée and Accompaniments: Chicken En Croute, Parmesan Roasted Potatoes, Grilled Asparagus with lemon
Dessert: Strawberry Torte
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Dallas Brass & Daniel Rodriguez – Saturday, October 8
Salad: Kale & Apple Salad with Candied Pecans and Maple Vinaigrette
Entrée and Accompaniments: Flank Steak Roulade (mushrooms, pine nuts & herbs) with Mustard Horseradish Sauce
Dessert: Boston Creme Pie
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Big Bad Voodoo Daddy – Saturday, October 27
Salad: Hearts of Palm, Roasted Yellow Peppers & Sugar Snap Pea Salad with Mustard Wine Vinaigrette
Entrée and Accompaniments: Traditional Beef Wellington, Russet Mashed Potatoes & Onion Gravy, Maple & Rosemary Roasted Parsnips
Dessert: Carrot Cake Trifle with Spiced Cream Cheese Custard & Toasted Almonds & Walnuts
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Windham Hill: Winter Solstice – Saturday, November 19
Salad: Romaine with Spiced Nuts & Orange Wedges with Balsamic Vinaigrette
Entrée and Accompaniments: Pork Osso Bucco, Rice Medley Pilaf, Roasted Brussels Sprouts with Bacon & Onions
Dessert: Creme Brulee
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Pink Martini – Tuesday, January 10, 2017
Salad: Mexican Green Salad with Creamy Avocado Dressing
Entrée and Accompaniments: Braised Chicken Breast with Garlic, Peppers, Tomatoes & Fresh Fried Okra; Baked Polenta Cakes and Cumin-marinated Carrots
Dessert: White Chocolate Cheesecake with White Chocolate Brandy Sauce
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Roots & Boots – Saturday, January 28
Salad: Romaine & Bok Choy Asian Lettuce Salad with Ginger Garlic Dressing
Entrée and Accompaniments: Braised Pork Tenderloin with Honey Five Spice Glaze, Shitake Mushroom Fried Brown Rice, Garlic-marinated Broccoli
Dessert: Classic Tiramisu
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Rhythm of the Dance – Saturday, February 11
Salad: Spring Greens with Roasted Beets, Blood Orange Segments, Red Onion & Goat Cheese with Fennel Dressing
Entrée and Accompaniments: Traditional Slow-cooked Corned Beef with Horseradish Mustard, Roasted New Potatoes, Soft-steamed Cabbage & Honeyed Carrots
Dessert: Caramel Apple Upside-Down Cake
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Glenn Miller Orchestra – Saturday, February 25
Salad: Slaw and Scallions with Heirloom Tomatoes, Pistachios, Shaved Parmesan and a Tarragon Mustard Vinaigrette
Entrée and Accompaniments: Halibut en Papillote with a Lobster Cream Sauce, Orange Rice with Roasted Red Peppers, Grilled Lemon Asparagus
Dessert: Citrus Ginger Treacle Tart with Fresh Berries
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Art Garfunkel: In Close-Up – Friday, March 10
Salad: Spinach with Vinegar Beets, Black Olives, Cherry Tomatoes, Red Onion, Crumbled Feta Cheese and a Tzatziki Vinaigrette
Entrée and Accompaniments: Braised Boneless Beef Short Ribs with a Fresh Apricot BBQ Glaze, Horseradish Cheddar Potato Galette, Roasted Asparagus Bundle
Dessert: Sour Cherry Strudel with Vanilla Bean Gelato
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Rita Rudner – Saturday, April 15
Salad: Signature Caesar Salad with Homemade Oregano Croutons
Entrée and Accompaniments: Classic Filet Oscar with Lump Crab and Aspapragus and topped with a Bechamel Sauce, Golden Potato and Celery Root Mash
Dessert: Key Lime Pie
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