DVD Now On Sale!
To Be a Pirate is a whimsical tale about a young man in love – with the sea! Murray has always wanted to be a pirate, in an age where the swashbuckling pirates he loves are slowly dying off. But the time has come for him to pursue his dreams. With the help of his best friend Nicole, the Mayor, and a whole town full of people, Murray will face the trials and tribulations of becoming a pirate- and dealing with cops, betrayal, and ghosts at the same time!
To Be a Pirate is fun for the whole family- there’s no foul language, and it promises to please the comedic sense of any age in the audience. Come on out and have a wonderful time!
Book & Music by Joshua Kurtz
Arrangements by Dom Fera
Directed by Joshua Kurtz & John Kauffeld
Choreography by Hillary Kurtz
Stage Manager – Ana Cullin
Check out the Videos from our recent performance.
Thursday – August 16 2012, 7:00pm
Dinner Show – Friday Eve, August 17 2012, Dinner @ 5:30pm, showtime 7:30pm
Saturday – August 18 2012, Matinee @ 2:00, Evening show @ 7:00pm
The Friday evening show includes the option of a sit down dinner prior to the performance, where you can partake in the delectable cuisine of the Wedgwood Country Club. Dinner seating starts 5:30-6:30pm, and dinner participants will receive preferred seating for the show.
|In Advance (order by Aug 7)
Kids (12 & under) & Seniors (65 & over), $10
Dinner Show, $35 – Kids & Seniors, $32
Children 2 & under Free
|At The Door
Kids & Seniors, $13
|Purchase our 3 Show Summer Season!
Shows Only, $23
Shows with Dinner (Pirates) / Dessert (Improv), $45 – BEST VALUE
Online ticket presales are now closed.
Tickets for all performances, including Dinner on Friday evening, will be available at the door. If you plan to come to Dinner on Friday August 17, 2012, please do drop us an email so Wedgwood can plan accordingly.
Wedgwood Country Club – Main Ballroom
200 Hurffville Road, Turnersville, NJ 08012
Dinner Show Menu
Tossed Garden Salad w/champagne vinaigrette dressing * Caesar Salad
Warm homemade bread and whipped butter included
Egg batter dipped chicken sautéed and
finished with a rich sundried tomato scampi sauce
Thinly sliced roasted top round of beef stuffed with Wedgwood’s own
homemade bread stuffing and finished with a rich demi glaze
Baked Crab Cake
House signature – full of crabmeat and BAKED not fried.
Finished with a dill cream sauce
Fresh garden vegetables tossed with penne noodles
in Wedgwood’s homemade marinara sauce
Potato and Vegetable
Chef’s design of potato and vegetable will accompany
all of the above entrees with the exception of the Pasta Primavera.
Chocolate Chip Bread Pudding * Rice Pudding * Jell-o
Coffee * Tea * Soda
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