Bracebridge Dinner  Dec. 14, 15,17,19,21,23, 25,27 2009

Bracebridge Dinner is a California tradition that takes the cake (or plum pudding) as Yosemite's premier holiday event.  This spectacular Christmas pageant, based on American author Washington Irving’s legendary Squire Bracebridge, is held each December in the Grand Dining Room of the Ahwahnee Lodge. Though relatively new as Christmas traditions go (1927), many have waited years to grab the lucky straw from the proverbial manger, hoping to get tickets in a sold-out show where attendees were once grandfathered in. There's plenty of cheer to spread now that additional performances have been added to this time-honored event.

A spectacular seven-course meal, superb entertainment with period costumes and a setting that can bring a lump to your throat and tears to your eyes is nothing short of a miracle. Set in the Yosemite Valley and surrounded by sheer mountain cliffs, the historic Ahwahnee Lodge—with its massive beamed ceilings and windows to the world—overlooks one of the loveliest places on earth.

As guests gather at the lodge to sing holiday carols in the candle-lit lobby before entering the main dining room, a mesmerizing scene surrounds revelers. Visible through huge windows are swirls of foggy mist or a snowy blanket of white that fills the valley dotted with green pines and grazing deer. Golden orbs from interior lamps reflect on the panes, decorating the trees outside with festive lights in a magical illusion.

Inside the Ahwahnee, the mood is cheery and bright--ladies in sparkling gowns and men in their finest suits or Scottish kilts stand close to the massive stone fireplace that flanks a huge room. With pre-dinner cocktails in hand, guests' voices resonate to popular Christmas songs and lyrics such as, "Chestnuts roasting over an open fire."

Suddenly costumed musicians play trumpets next to the stone mantle. "When you hear trumpets or gongs, there's  special meaning to every sound," said Martha Miller, who's been the gong performer and production manager at Bracebridge Dinner for several decades. "People think the instruments sound nice, but the rhythms are designed to notify the cast." The obvious message from the fireplace trumpeters is, "Let the show begin."

Beginning as a ski instructor at Yosemite's Badger Pass, Miller has been a stage manager for opera and musical productions, as well as owning race horses. Throughout her career, she can't imagine how life would be without the Bracebridge Dinner.

"Just being a part of this production is my Christmas," said the seemingly relaxed woman before her first show of the season.  "Music is the greatest tradition you can experience and it is my gift to myself, working to bring delight to those who come to enjoy a good time, sharing with the Bracebridge family." Dressed in a festive sweater decorated with sequined holiday wreaths, Miller said that while elements of the play and actors can change, the Bracebridge tradition absolutely thrills guests each year. Traveling long distances to be a part of this unique dinner play that famed photographer Ansel Adams helped orchestrate from 1929 to 1973, several families have attended the Bracebridge Dinner for over 50 years, according to Miller.

An actor who's been in the play for over 50 years is Andrea Fulton. She began her acting career as a young child after Ansel Adams recruited her father, San Francisco choral conductor Eugene Fulton, to lend his talents in 1934. When her father died in 1978, Andrea helped her mother direct the show and took over the reigns permanently in 1979. Responsible for its growth, Andrea Fulton Productions works in conjunction with Delaware North Parks and Resorts at Yosemite, trademark owners of Bracebridge Dinner. Guests attending the event year after year not only recognize the show's theme and stage set, but also find familiar faces in the likes of Fulton and Miller, who have helped infuse additional comedy and theatrics to the delightful Christmas pageant.

One of the valley's most beloved traditions is by no means its only celebration, according to Ken Karst, spokesperson for Delaware North Parks and Resorts at Yosemite. "Yosemite Valley is filled with traditions and special events that visitors from around the globe come to enjoy," he said. Tourists flock to Yosemite's winter wonderland for seasonal plays, Chefs' Holidays^® in January, dances, entertainment and cultural celebrations often tied with accommodation packages at the mountain resort's hotel properties. With seven hotels and camping facilities ranging from rustic cabins to AAA Four Diamond rooms and suites at The Ahwahnee, visitors can enjoy a broad spectrum of experiences, all set the to the backdrop of stunning forests and mountains. For a special treat, reserve a room at  Yosemite Lodge at the Falls where you can be lulled to sleep by the sound of the nearby waterfalls visible from many rooms.

 A stress-free way to get to Yosemite is aboard an Amtrak train. Included in your affordable fair is a transfer to a bus that winds through mountain roads, so you don't have to manage the snow or sometimes icy roads. Popular with Californians and foreign travelers who use Amtrak's Rail Pass for their American journeys, travel in comfort and ease. You can make new friends along the way, or relax in a comfortable chair and snooze while someone else does the driving.

For reservations, Call: 559-253-5604 or visit YosemitePark.com.

Cost: $350 (approx) dinner reservation

Christmas Dinner at Bracebridge Hall, one season's offerings:

Relish

Grilled Artichoke & Roasted Eggplant Strudel
Shaved Fennel-Apple Salad, Sweet Red Pepper-Ginger Coulis

Soup

Roasted Garlic & Celeriac Cream
Chive Oil, Winter Truffles, Polenta Crouton

Fish

Maine Lobster Terrine
Black Mustard Seed Cracker, Pickled Carrots, Sauce Verte

Peacock Pie

Liberty Duck Confít
Wheat Berry Pilaf, Mandarin-Dried Cherry Chutney

Baron of Beef & Boars Head

Roasted Angus Beef Tenderloin
Broccolini, Baby Golden Beet, Cauliflower Purée
Three Peppercorn Bordelaise Sauce

Salad

Organic Frisee & Watercress
Pistachio Crusted Goat Cheese, Poached Pear, Ruby Port-Mission Fig Vinaigrette

Pudding and Wassail

Hot Mulled Wine
Plum Pudding
Warm Apricot-Brandy & Hard Sauces

Mignardises & Truffles