Britain in wartime - humour was desperately needed in a world turned upside down by the war. In January 1945, playwright Phillip King opened the stage production of See How They Run, a comedy that featured bumbling vicars, a cheeky housemaid, a sophisticated American actress and an escaped German prisoner. Fifty years ago, Wilson Creek resident John Robertson directed the play's production in England. It was so successful and so funny, he remembers, that they had to hold it over.
Today, his wife Barb Robertson and Halfmoon Bay resident Sue Carson will be co-directing a Peninsula Players version of the popular farce during the spring dinner theatre at Pebbles Restaurant in Sechelt on April 5, 6 and 7 and 12, 13 and 14.They are helped immensely by an enthusiastic cast: Susan Beer (previously seen in another dinner theatre production, The Imaginary Invalid) portrays the delightful American actress, now married to Reverend Toop (performed by entertainer George Grafton), much to the disgust of the local pillar of righteousness, Miss Skillon, excellently portrayed by Llewelyn Keates (last seen in Here on The Flight Path). Mrs. Toop actually wears trousers - unheard of in Britain at the time. More-over, she waves at soldiers. Tut tut. When her Uncle Dudley, the bishop, played with great aplomb by Bryan Carson, announces a visit, and then a dashing former actor friend (Richard Lund) drops in to see her, the fun really begins. Tongues wag, particularly on the part of Ida (Colleen Anderson), the maid.
Rick Quesnel (Loot & Locket) plays the intruder, John Keates the sergeant, and Brian Lucas the Reverend Humphrey. The various vicars in the mix ensure the classic farce situation of mistaken identities. Like any British farce, there are a few naughty bits and lots of physical comedy - overall, it's quite funny. If you've never attended a dinner theatre, here's how it works. Book now because it's popular. You can call Pebbles Restaurant in Sechelt at 604-885-5811 for tickets at $39 each. The cost includes a five-course dinner and tea or coffee. Drinks are ordered separately. This season's menu includes chicken and avocado salad, scallop brochette, palate-cleansing sorbet, beef tenderloin and a napoleon for dessert, prepared by Chef Adam Braden. Dress is informal. The two-act play usually begins after dinner and you can sit back in the intimate dining room and slacken your belt.
