Fireside Theatre: Come From Away
Thursday, October 22, 2026
Registration deadline is Monday, October 5
Registration opens Tuesday, September 8
This exhilarating Tony Award-winning musical was born out of the tragedy of September 11, 2001. In the remarkable true story of COME FROM AWAY, what started as an average morning in the small town of Gander, Newfoundland turned into an international sleepover, when 38 planes carrying 7,000 people from around the globe were diverted to their airstrip. The travelers found themselves stranded in a small town far from home. Many of these passengers were in the state of shock and confusion because of the events unfolding in the United States. The story shows moments of fear and uncertainty, but also important moments of unexpected joy and friendship.
Undaunted by culture clashes and language barriers, the people of Gander cheered the stranded travelers with music, an open bar, and the recognition that we’re all part of a global family. Experience this joyous story with a dynamic score and a vibrant, fast-paced narrative as both hosts and visitors form friendships that will stay with them forever.
The central message of the show is to celebrate the humanity shown by residents of Gander and its orbiting communities. They are just one example of the unsung heroes of 9/11 - showing that even in a time of immense crisis, the best of humanity can still shine through.
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Lunch (Indicate your choice when registering)
The meal includes Roasted Sweet Corn Chowder, freshly baked breads, choice of entree, Blueberry Crisp for dessert, and coffee/tea/milk.
- Chicken Piccata - A Supreme Cut Chicken Breast, lightly breaded and sauteed to a golden brown, resting on a Lemon Cream Veloute Sauce, garnished with Caper Buds and French-Fried Parsley. Served with Tri-color Fingerling Potatoes and Roasted Broccoli and Cauliflower.
- Sliced Pork Tenderloin - Slow Roasted Pork Tenderloin, sliced into juicy medallions, crowned with our made from scratch rich Pork Stock Gravy. Served with Tri-color Fingerling Potatoes and Roasted Broccoli and Cauliflower.
- Seared Halibut - A healthy 6 oz. filet of Halibut seared to a perfect golden crust, brused with a Limon Butter Sauce and accompanied by a Lemon Cream Veloute Sauce. Served with Tri-color Fingerling Potatoes and Roasted Broccoli and Cauliflower.
- Vegetarian Penne Alfredo - Penne Noodles gently tossed with Broccoli Florets and our House-made Garlic Alfredo Sauce, topped with Parmesan Cheese and our Homemade Asiago Cheese Crostini.
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PLATO is partnering with the Verona Senior Center and UW Retirement Association on this travel opportunity. You will be required to fill out the 2026 Verona Senior Center New Member and Trip Waiver Form (no charge). You can fill out these forms in advance or on the day of the trip.
Schedule: (Return times are approximate)
TRAVELERS ARE REQUESTED TO ARRIVE 15 MINUTES PRIOR TO DEPARTURE
9:00 a.m. Depart Verona Park & Ride
9:30 a.m. Depart (East Madison) Dutch Mill Park & Ride (East Lot)
5:00 p.m. Return (East Madison) Dutch Mill Park & Ride (East Lot)
5:30 p.m. Return Verona Park & Ride
Departure Locations:
Verona Park & Ride - 2585 Old PB, Verona, WI
East Side (Dutch Mill Park & Ride (East Lot))
Map below for those boarding the bus on east side Dutch Mill Park & Ride. Please park in the "east" lot as indicated by the arrow. (east of Arby's)
Cost: $125 per person and includes bus transportation, driver tip, admission fees, meal, taxes, and gratuities.
Seating is limited, so register today! Registrations must be received no later than noon on Monday, October 5, 2026.
Mail-In Registration Form: Print, Fill-in, and Mail this Form for those who wish to register off-line and by check
Refund Policy: PLATO refunds an event fee if cancelled prior to the registration deadline. Refunds after the registration deadline are only processed if a wait-listed registrant can attend.
PLATO Membership: PLATO membership is $60.00/year and all memberships renew on July 1.
For further information, contact PLATO trip coordinator, Bob Shaw, robert.e.shaw@gmail.com , 608-255-3486.
