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Events new year's funkin eve

New Year’s Funkin’ Eve

Red 40 & The Last Groovement and Emcee Elroy

December 31-January 1

Runtime TBA

Cost TBA


Wheelchair Accessible

Monday, December 31 at 10pm

The FringeArts annual New Year’s Eve party returns with a live set of funk, disco, and pop-rock favorites from outrageous supergroup Red 40 & the Last Groovement, and tunes courtesy of Emcee Elroy, who will keep you dancing well into 2019. Plus outdoor fire pits, all the balloons you can handle, cash bar, and more!

Coat check available, cash only. This party is 21+ only.

$49 in advance / $55 at the door
$34.40 members
$35 students & under 25
$2 FringeACCESS

Make a night of it, and enjoy a prix fixe dinner at La Peg beforehand. Reservations available via OpenTable. All reservations after 8:30pm will include a ticket to the New Year’s Funkin’ Eve party.

No valet parking available onsite this year. Parking can be validated for $9 at Old City Parkominium at 231 N 2nd St. More information available here.

Get tickets!

Feature Photos by Johanna Austin /

La Peg Prix Fixe Dinner

$65 before 8:30pm, alcohol not included.
$95 after 8:30pm with New Year’s Funkin’ Eve ticket, alcohol not included.

First Course
chilled potato and leek soup, frisée, truffle oil

shrimp cocktail
5 shrimp, cocktail sauce

oysters rockefeller
garlic herbed butter, spinach, bread crumbs

kale salad
pomegranates, cashews, orange segments, citrus vinaigrette

foie gras terrine
black current jam, leek, frisée, toasted brioche

Main Course
1/2 roasted lancaster chicken
succotash, sage jus

oven roasted cauliflower steak
vegetable stew, couscous

surf and turf
8 oz ny strip, beef jus, butter poached lobster tail, roasted potatoes, green beans

grilled salmon
quinoa, roasted squash, baby kale salad, crispy salmon skin, yuzu vinaigrette

yankee pot roast
beef rib, bacon wrapped green beans, fingerling potatoes

Dessert Course
three small brownies

smores bread pudding
creme anglaise

jewish apple cake
cinnamon ice cream, caramel sauce

bourbon marinated pear medley
macerated black currants, whipped cream

creme brulee
vanilla custard, crusty caramelized sugar



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