Dining With Shakespeare and Bixby in Forest Park

Shakespeare wrote, “All the world is a stage.”  Indeed. But if Shakespeare could have attended the production of his Twelfth Night at the Shakespeare Festival St Louis and dined at Bixby’s communal table or from one of the hundreds of picnic baskets theatre goers brought to the performance he may have been inspired to write - all the world is a table.  

Two hours before the performance Shakespeare Glen (adjacent to the St Louis Art Museum in Forest Park) becomes the ultimate dining destination for die-hard Bard fans and the cultural curious. Patrons gather on the lawn surrounding center stage with blankets, tables and baskets filled with home-packed picnic fare to fast food carryout.

Of course, it’s always fun to pack a picnic but at this year’s festival there's another alfresco dining experience. Located stage left on the hillside you’ll find  Shakespeare’s Communal Table. A special dinner provided on Thursdays and Fridays for the festival by Bixby’s (Butler’s Pantry) chefs Callaghan Carter and Erik Lawson.

“This is the first year for the communal table and we’ve had fun creating the menu,” said Chef Callaghan echoing the feeling of SFSTL Executive Director Rick Dildine.

 “ The hillside here is my favorite location in the glen and is perfect for the communal table. And the menu the chefs have created gives patrons another entertainment option that enhances the evening,” said Dildine.

Just in case you don’t know what about communal tables - it's a table that’s shared with other diners. While communal dining is nothing new, and can be traced through the millenniums. It’s considered one of the latest dining trends and a style that nicely suits the Shakespeare Festival, whose table features four-courses, focusing on an eclectic mix of seasonal ingredients. 

Each course is plated and served on long banquet tables decorated with lanterns, fruits and ivy. A décor any Elizabethan enthusiast would enjoy. After finding a seat and noshing on plates of cornbread and grilled sausages, the official first-course is served. Amuse Bouche, a demi appetizer plate Chef Callaghan calls a Trio of Watermelon Salads.  Like any trio I expected a standout. It was the Watermelon Gazpacho Shooter, a light, refreshing cold soup with a subtle hint of lime. 

Black Rice Salad studded with yellow tomatoes, edamame and walnuts tossed in lemon vinaigrette precedes the star attraction, Cornish Game Hen.  English sounding in name, however, Cornish Hens are an American poultry breed Chefs Callaghan and Erik choose to grill with a honey cardamom glaze with a fig and herb couscous, a side both savory and sweet that proved one of the highlights of the meal. An excellent Blueberry Fool with Ricotta Pound Cake was the finale, which some had hoped for an encore - a second helping. Yep, it was that good.