FPAC to Host CULINARY CABARET 2016, 3/4

The Franklin Performing Arts Company (FPAC) presents Culinary Cabaret 2016 on Friday, March 4, from 7-11 p.m. at THE BLACK BOX, 15 West Central Street, in downtown Franklin. The annual food and wine event showcases the culinary and performing arts, featuring masterful dishes and gourmet specialties. The evening also includes a culinary-themed silent auction and entertainment by the ACME Jazz Quartet and the international touring ensemble Electric Youth.

Celebrating Culinary Cabaret's 5th anniversary, FPAC is pleased to collaborate with exceptional area chefs and restaurants, including Davio's Northern Italian Steakhouse, a Culinary Cabaret founding partner. Davio's Executive Chef Paul King served up prime beef short rib and butternut squash purée garnished with crispy leeks in 2014 and fresh Maine lobster cake over a spicy slaw topped with a black olive aioli in 2015. The signature event's 2016 reprise will once again pair food and art of outstanding and creative caliber and showcase an impressive roster of vendors to present an innovative evening of inspired cuisine.

Savor fine wines, craft beer, and delicious appetizers, desserts and dishes from Café Assisi, Genji Sushi, Jalapeno's Mexican Grill, J&L Catering, Twist Bakery, 3 Restaurant, The Curry House and more. Pour Richard's Wine and Spirits will partner restaurant stations with representatives from vineyards and distributors, who will pour wines specifically chosen to complement the chef-prepared specialties. Reflecting Pour Richard's "Never Drink Ordinary" motto, beverages will feature small producers, high quality and eclectic selection.

Tickets for Culinary Cabaret are $75 and are fully inclusive of the evening's food, wine, beer and entertainment. Event proceeds support Electric Youth's 2016 European concert tour, featuring a July 4th performance for U.S. troops stationed at Aviano Air Force Base. For more information, visit www.FPAConline.com. Tickets may be purchased online at www.THEBLACKBOXonline.com or by phone at 508-528-3370.

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