A perfect pairing: dinner and the ballet

Saturday evenings get an elegant upgrade with the Royal Winnipeg Ballet’s (RWB) exclusive Dinner and Ballet experience. (opens in new window)

It’s a night that truly rises en pointe, blending fine dining, fascinating conversation and world-class performance. The pre-show event invites guests to hear from creative leaders such as Winnipeg Symphony Orchestra’s (WSO) conductor, Ming Luke (opens in new window) and RWB’s Artistic Director, Christopher Stowell (opens in new window) before the curtain rises.

From first bite to final bow

The pre-show event pairs delicious food, catered from Bergmann’s on Lombard (opens in new window), with a chance to connect with ballet lovers and engage directly with the artists who shape the performance.

At the show we attended, Ming Luke and Christopher Stowell shared insights into their creative partnership. Their synergy and passion for combining music and movement was front and centre, which only created more anticipation for the ballet we were about to witness.

“Musicians and dancers oftentimes use the same words in very different ways. And immediately, Christopher was one of these people that knew how to speak to musicians in a way that made direct sense,” said Ming Luke. “It was the real way of true collaboration.”

That spirit of collaboration defines the evening, particularly within the iconic Centennial Concert Hall. When the RWB takes the stage under Christopher Stowell’s artistic direction, it becomes more than a performance — it’s a thoughtfully composed night out.

Bergmann’s on Lombard uses high end ingredients like truffle-infused Yukon Gold potatoes, wild mushrooms and more to create a customized menu for each dinner and show.

The curated three-course meal started promptly at 5 p.m. and lasted until 7 p.m. on the Piano Nobile of the Centennial Concert Hall’s second floor.

A menu worth applauding

Grab a glass of wine from the cash bar before you find your table of fellow ballet goers. It started with a salad made with Tuscan greens wrapped in a cucumber bow with feta confetti, dried cranberries and sunflower and pumpkin seeds with a raspberry thyme vinaigrette.

For the entrée, pick between the meat or vegetarian option. For the meat option, we enjoyed the herb-crusted, slow-roasted New York striploin with a Madagascar peppercorn sauce. It came with a a side of brown butter and truffle-infused Yukon Gold potatoes and a duo of carrots and green beans.

For the vegetarian option, we tried the stuffed cannelloni with marinated wild mushroom and pan-smoked corn, covered in a creamy basil pesto sauce. They topped the dish with parmesan shards and toasted pine nuts. We finished the meal with a rich Callebaut Chocolate pot de crème topped with a chocolate spear and pavlova crisp, served with your choice of coffee or tea.

The main event

Dinner sets the stage, but the performance is where everything comes together. With live music from the Winnipeg Symphony Orchestra led by world-renowned conductor Ming Luke, the connection between orchestra and choreography becomes something you can feel. It’s immersive, elegant and, frankly, unforgettable.

What’s up next

Catch the next show, The Four Seasons & Other Works (opens in new window), which is a trio of ballets combining classical and contemporary movement to create a truly stunning and unique show.

Listen to new guest speakers for RWB’s Dinner & Ballet: RWB’s Artistic Director, Christopher Stowell and choreographers, Cameron Fraser-Monroe and Houston Thomas.

RWB alumni Fraser-Monroe will share the inspiration behind his powerful work, šɛgatəm, rooted in the resilience of the Tla’amin Nation and the quiet strength of community. Thomas will offer insight into his creative practices and the vision shaping his upcoming show, Firebird, opening the RWB’s 2026-27 season (opens in new window), so make sure to save the dates!

Get your tickets before April 27 to the next dinner and show (opens in new window) on May 2 for The Four Seasons & Other Works at 7:30 p.m.