Under the spotlight of a P.E.I. stage, competitors square off with knives in their hands and rugged shellfish on their trays. They’ll have mere seconds to twist and pop open each stubborn mollusc and sever the plump salty meat from the shell — without damaging the delicacy or leaving any grit inside. In this world, only the fastest and cleanest survive.
This summer, Feast Dinner Theatres will deliver all of the drama you expect from the oyster-shucking stage. But with a comedic cast and a script from Mike Allison — Feast veteran and head writer for This Hour Has 22 Minutes — expect this competition to shell out as much fun as a seafood festival.
“I love it when you go into every night being like, ‘We’re going to make these people fall off their seats,’” says Allison, who recalls his past performances in Feast to inspire him as he writes comedic storylines. “I know how much fun it can be.”
“Shucked” takes audiences to the fictional World Series of Oyster Shucking – an iconic event celebrating the Island’s world-famous oysters.
Audiences savour the thrill of dramatized “shuck offs,” laugh and chat with quirky characters, dine on a veritable feast, and sing along to hits performed by top Maritime talents.
Feast has garnered a reputation for food and comedy in its 39 seasons. Artistic director Sherri-Lee Darrach says the performances stay sharp because producer Don Groom wants to bring something even better to the stage every year.
“Creatively, Don is always asking for the next level,” Darrach explains.
“Shucked” incorporates an exciting mix of veteran and new performers, and a new musical director in Andrew Waite — an acclaimed performer known for his success with Andrew Waite & The Firm.
Cast veterans also include Marli Trecartin, who has returned for the adventure of recreating herself in a dinner theatre and entertaining audiences in the process. “It’s going to be marathon of excitement and fun,” she says.
“Shucked” is produced by Don Groom of White Rose Entertainment.
This summer’s menu features salad, homemade bread, P.E.I. mussels, salmon or chicken entrée, and dessert.
Performances run Tuesdays-Saturdays for the summer.