Meticulous planning has gone into the preparation of the show’s menu: included in the meal is whole roast turkey (a more contemporary alternative to the “fat brown goose” served in the story), beef tenderloin with fig and cocoa glaze, floury mashed potatoes, and paired wine and spirits. 

Great Performances has catered The Dead since its premiere in 2016. Executive Chef Andrew Smith, along with Muldoon, Hanff Korelitz, and director Ciarán O’Reilly have curated each dish so as to recreate the feel of the Morkan holiday party against the backdrop of early 20th century Ireland as vividly as possible. 

Not one sensory detail of Joyce’s iconic story is neglected in this year’s revival of The Dead. Experience theatre and the culinary arts at their finest, November 20 – January 5, 2025.