The Muny begins its spectacular 106th season with the promise of delivering a sizzling array of stellar productions nightly. And we’re talking about the culinary side – dinners that complement this year’s musical productions on the James S McDonnell stage. Each night is designed to present the ultimate dinner-and-show experience, an experience Muny executive chef Jeff Seaborn watched grow from its beginnings, which began over 30 years ago.
“I started working cast parties with Retta (Retta Berberich, retired Muny food service director) over 30 years ago. That was before the Muny had its own kitchen. Those were the days we worked out of the old Arena Club’s kitchen,” Seaborn said. “I came back each season to help with production when Rich LoRusso began the buffets at Culver. Then, when he stepped away, I took over.”
Seaborn hired two other chefs to help with the seasonal culinary productions: Joe Wilson and Matthew Birkenmeier, both of whom substantially contribute to the season and have brought new things to the table.
While The Muny is not a year-round gig, Seaborn loves it.
“I’ve always worked side gigs and consider The Muny the ultimate seasonal gig,” he said.
Seaborn is no stranger to entertainment venue-based food service. He recently retired with 18 years as the executive chef of culinary operations for the St. Louis Blues at Scottrade/Enterprise Center, along with events for the Peabody/Stifel Theatre. The Muny has always been a natural fit for Seaborn that complemented his work.
“I look forward to it all year – researching for menus, the development and training of the staff. I enjoy nailing down all the elements that make it happen,” he said.
The menu since the pandemic for pre-show dining at Culver Pavilion has shifted from classic buffets to a presentation of high-end appetizers, finger foods, handhelds and single-serve entrees. The menu is accented with traditional buffet tables featuring salads, charcuterie, fruit and desserts. It’s an undated, stylized dining concept Muny patrons have applauded.
“We’ve worked to elevate the table with our choice of food products and presentations,” Seaborn explained. “People love fun the presentations such as our single-serve small plates items like tri-tip beef over risotto placed on small boats (plates) or our shrimp fried rice served in small Chinese-style takeout boxes.”
Each menu is created and produced with an emphasis on locally produced ingredients and sustainability, with items as heirloom tomatoes, morel mushrooms and free-range chicken – a strategy that also includes locating suppliers who customize unique elements to add to a dish. Case in point is Culver’s turkey burnt ends, a new menu item credited to Birkenmeier, that’s featured during the run of “Les Misérables.” It’s a simple creative combination that tops mac and cheese with turkey burnt ends, shredded cheddar and garnished with chives and crispy fried onions.
Seaborn also oversees the concessions, which go beyond cold drinks, popcorn and Ronnie’s Rocky Mountain Cones. At The Muny’s fast-serve option, Café One, look for upscale options like fresh salads, custom grinder sandwiches, shareable cheese and fruit boards, and whole pizzas.
A few years back, The Muny’s weekly menu reflected the current show. That’s not the case today. While there may be some dishes that give a nod to a production, it’s not the priority. Themes can get in the way of a menu. However, look for themed cocktails (and mocktails) at the Culver bar.
The aim has always been to produce a memorable dinner-and-a-show experience for Muny patrons. With Seaborn and his team overseeing the kitchen, along with artistic director and executive producer Mike Isaacson, The Muny meets its goal each season: to provide a one-of-a-kind culinary experience with the summer’s best musical productions.
Dinner service at the Culver Pavilion begins at 6:30 p.m. and runs through the season. The Muny strongly recommends making reservations, but they are not required. Walk-ups are welcomed and accommodated when available. Reservations can be made online.
To toast The Muny’s 106th season, Seaborn shares the recipes for Culver Pavilion’s signature show cocktails: Les Misérables’ The Liberté, and the Anything Goes cocktail.
The Liberté
1.5 oz of gin
4 to 6 slices of fresh cucumber
3 oz tonic water Fresh mint for garnish
Fill a glass with ice. Add the gin over the ice.
Arrange the cucumber slices around the inside of the glass. Top off with tonic water. Garnish with fresh mint.
Anything Goes
2 oz vodka
1 oz blue curacao liqueur
1 oz pineapple juice
1 oz orange juice
1/2 oz lime juice
1/2 oz simple syrup
Splash of grenadine
Fill a shaker with ice. Add vodka, blue curacao, pineapple juice, orange juice, lime juice, and simple syrup. Shake well to combine. Strain into a glass filled with ice. Add a splash of grenadine on top.
