Elevation Note: Located on the shores of Lake Huron elevation 189 meters above sea level.

Itinerary for 5/15/2011 - 5/20/2011:

Day 1: Arrivals and Orientation

(Sunday, May 15)

Afternoon:

 

Check-in after 3:00 pm. Reception and information session in the Front Parlour at 6:00 p.m.

Dinner:

 

Dinner in the Old Dining Room: Lake Huron Trout Tartar, Trout Caviar, Wild Leaves, Saffron Mayo Rock Hen, Cepe Puree, Heirloom Carrot, Pan Jus Local Apple Tartelette, Maple Caramel, Goat Cheese Gelato

Accommodations:

 

Little Inn of Bayfield

Meals Included:

 

Dinner

Day 2: Meet Your Instructor/History of Theatre/Story of the Stratford Festival

(Monday, May 16)

Breakfast:

 

Breakfast consist of a cold buffet with assorted cereals, fresh fruits in season, assorted juices, yogurts, croissants and muffins, you may order a hot cereal if you wish. Due to the elaborate lunches and dinners served, we will not be offering a hot breakfast.

Morning:

 

Meet your Instructor: Jim Schaefer, Art Director Jim Schaefer has been conducting the academic portion of our program for the last 13 years. His possesses a unique understanding of the theatrical arts and shares his vast knowledge on the subjects of this program. Established in the frame work of an interactive learning activity, even the many participants who return every year do not get bored, nor do they feel that it is a repeat experience from previous programs. You will spend three hours every morning with our well versed theatrical art director where you will extensively explore each play from various points of view: from the writer, the director, the actors, theatre critics and class participants. In this our first session, we will look at the roots of theatre and how it evolved to its present form. We will trace the history of the Stratford Shakespeare Festival from its beginnings in 1953 when Stratford’s city council gave the nod to a local man, Tom Patterson, and his dream of starting something new and exhilarating down by the Avon River. We will see how that led to the famous Tyrone Guthrie and his desire to find a new way to stage Shakespearean plays. This led to Alec Guiness, star of stage and screen the world over, uttering the first lines of the first play, “Now is the winter of our discontent".

Lunch:

 

Exeter Vine Tomato Tart, Local Goat Cheese, Crispy Jamon, EVOO Morel Mushroom Risotto, Petit Pois, Red Sorrel, Walnut Flight of Littleinn Sorbets

Afternoon:

 

Enjoy a tour of Bayfield with Tyler Hessel - a discussion of the history of the development of Bayfield and the famous four corners with and some historical gossip to spice it up. The Village of Bayfield, Ontario has a storied history starting with a wealthy Dutch Nobleman’s vision of a settlement with the perfect natural harbour. As a result of the natural harbour, the village expanded quickly however, the railroad bypassed Bayfield and the little village began to prosper as a getaway for cottagers, tourists and the adventurous. The same spirit remains today. Many visitors are daytrippers, Inn-to-Inn hoppers or boaters putting in for a visit when heading northward. Bayfield’s largest draw is its heritage main street which, along with Clan Gregor Square Park, was designated a Heritage Conservation District in 1982. It’s time travel at its most authentic.

Dinner:

 

Dinner in the Old Dining Room: Spring Pea Veloute, Metzgers Ham Hock, Creme Fraiche, Truffle Coleman Farm Black Angus Faux Filet, Leek Confit, Heirloom Carrot, Morel Miso Local Maple Creme Caramel, Pistachio Praline, Lavender Soup

Evening:

 

Our guest speaker is Deb Sholdice, General Manager of Blyth Festival Theatre (www.blythfestival.com). The Blyth Festival Theatre was started by James Roy, playwright Anne Chislett and local newspaper editor Keith Roulston in 1975. Its primary mandate is to produce and develop local Canadian plays. In 1975, few scripts that fit the festival's mandate were being written so the team jumped into the creation of new work. At that time, the festival was the only summer theatre producing original Canadian plays, and one of the very few, if not the only "500-seat" theatre in Canada producing Canadian plays exclusively. In 36 years, the Blyth Festival Theatre has staged 120 original productions. Deb will then join the group for dinner for further discussion and to answer any questions in a more informal environment.

Accommodations:

 

Little Inn of Bayfield

Meals Included:

 

Breakfast, Lunch, Dinner

Day 3: Pre-Show Chat/Matinee Performance

(Tuesday, May 17)

Breakfast:

 

Consists of a cold buffet with assorted cereals, fresh fruits in season, assorted juices, yogurts, croissants and muffins, you may order a hot cereal if you wish

Morning:

 

The group will get ready for today's presentation at the Stratford Festival. Morning class followed by a matinee theatre performance. Performance information to be announced.

Lunch:

 

Soiled Reputations Wild Leaves, Heirloom Pear, Fennel, Maple Vinegar Free Range Chicken Supreme, Local Potato Gnocchi, Morels, Pan Jus 40 Second Chocolate Cake, Walnut Praline, Port Gastric, Vanilla Ice Cream

Afternoon:

 

Depart from the Inn at 12:30 for Matinee Performance at the Stratford Shakespeare Festival - curtain time is 2:00 p.m.

Dinner:

 

Dinner in the Old Dining Room: Heirloom Beet Gazpacho, Jamon Powder, Walnut Oil, Purple Gelato Lake Huron Pike, Pomme Robuchon, Fiddleheads, Red Wine Jus Rhubarb Creme Brulee, White Chocolate Biscuit, Maple Gastric, Wild Strawberry Sorbet

Evening:

 

Our guest speaker tonight is Mary Brown, owner of The Village Bookshop (www.thevillagebookshop.com) to discuss Canadian authors and literature. The Village Bookshop is truly one of the gems of Bayfield. Since 2001, over 92 authors have been hosted and shared their latest work – either at a “Books and Brunch” event at The Little Inn, at the Bookshop’s annual “Bayfield Writer’s Festival” or as part of their “Midsummer Night’s Reading Series”. Mary will then join the group for dinner for further discussion and to answer any questions in a more informal environment.

Accommodations:

 

Little Inn of Bayfield

Meals Included:

 

Breakfast, Lunch, Dinner

Day 4: Post-Show Discussion/Pre-Show Chat/Matinee Performance

(Wednesday, May 18)

Breakfast:

 

Consists of a cold buffet with assorted cereals, fresh fruits in season, assorted juices, yogurts, croissants and muffins, you may order a hot cereal if you wish. Due to the elaborate lunches and dinners served we will not be offering hot breakfast.

Morning:

 

We will share our reactions to yesterday's production and get ready for today's presentation. Examine the plot and characters and discuss the theatre styles and methods. We depart for Stratford for a Costume and Props Warehouse Tour. Thousands of costumes and hundreds of props are catalogued and stored at one of the largest costume warehouses in North America. These one-hour tours deliver a close-up look at the work of the Festival’s world-class designers, wardrobe staff and prop-makers. Don’t forget your camera!

Lunch:

 

Enjoy a picnic lunch along the Avon River in Stratford. Each participant will be given cards to make their menu selections a few days prior to the picnic. Each lunch will be individually packed by The Little Inn Chef and his team. Lunches will include a salad entrée, gourmet sandwich and dessert. Coffee/tea, water, soft drinks will be provided on site.

Afternoon:

 

Curtain time is 2:00 p.m for a matinee performance at the Stratford Shakespeare Festival.

Dinner:

 

Dinner in the Old Dining Room: Peppercress Veloute, Crispy Jamon, Goat Cheese Gelato, Walnut Oil Lake Huron Pickerel Fish n'Chips, Hand Cut Fries, Mushy Peas, Tartar Chocolate Fondant Cake, Hazelnut Ice Cream, Candied Orange, Sour Cherry Gastric

Accommodations:

 

Little Inn of Bayfield

Meals Included:

 

Breakfast, Lunch, Dinner

Day 5: Post-Show Discussion/Free Afternoon

(Thursday, May 19)

Breakfast:

 

Consists of a cold buffet with assorted cereals, fresh fruits in season, assorted juices, yogurts, croissants and muffins, you may order a hot cereal if you wish

Morning:

 

We will compare and contrast our views of the two productions we have seen. We will look at the story and characters and examine the available press clippings.

Lunch:

 

Heirloom Carrot Salad, Shaved Fennel, Watermelon Radish, Maple Vinaigrette Local Lamb Goulash, Egg Papardelle, Petit Pois, Braise Liquor White Chocolate Panna Cotta, Strawberry Crisps, Maple Praline, Rhubarb Soup

Afternoon:

 

Free afternoon to relax or explore on your own.

Dinner:

 

Five-course wine tasting dinner with our Innkeeper, featuring his current favourite wine selections, paired with a menu created by Chef using local, fresh produce.

Accommodations:

 

Little Inn of Bayfield

Meals Included:

 

Breakfast, Lunch, Dinner

Day 6: Wrap-Up Class with Jim Schaefer/Independent Departures

(Friday, May 20)

Breakfast:

 

Consists of a cold buffet with assorted cereals, fresh fruits in season, assorted juices, yogurts, croissants and muffins, you may order a hot cereal if you wish.

Morning:

 

We will try some acting exercises to experience how actors learn to create characters and distinguish them one from the other when performing in a repertory setting like the Stratford Shakespeare Festival. We will look at directing and discover how much influence the artistic team has on the productions we have seen. We will share our personal artistic journeys with each other as we answer the question, “What is your next artistic experience?”

Lunch:

 

Farewell Lunch: White Asparagus, Wild Arugula, Metzgers Smoked Bacon, Wasabi Bearnaise Local Rabbit Confit, Heirloom Vegetable Minestrone, Ramp Pesto, Aromatic Broth Flight of Little Inn Ice Creams & Gelatos

Afternoon:

 

Independent Departures after lunch

Meals Included:

 

Breakfast, Lunch