We are open, Thursday to Sunday, 10 am to 4 pm

"The Buddy Holly Story" Fundraiser Event at Roger Rocka's

Apr 25, 2026, 5:30 PM – 10:30 PM

Buddy-Holly-digital-flyer.jpg

Click here to buy your tickets online in our secure ShopSite.

If you prefer to print the flyer and register by mail or in-person at the Museum, please click here to download and print a form. Note that all registrations must be received by the Museum by Wednsday April 8, 2026. If we are oversold, you will be added to a waitlist.

MORE DETAILS:

Here’s what to expect for Saturday night: doors open at 5:30 pm, dinner is served at 6:15, pre-show at 7:30, the main show at 8:00 pm, with dessert at intermission.

When you arrive, Our FAM Director and Trustees will welcome you, along with your friendly Roger Rocka hostess, to show you to your table. Roger Rocka’s servers will come to your tables. You will find them to be carefully and cheerfully attentive to your needs. Your dinner show tickets include salad and dinner courses with beverage choices of iced tea, coffee, and/or ice water. dessert and gratuity. All of the above included in the FAM fundraiser ticket price that you pay to the Fresno Art Museum.

Optional: Your server can take orders for you from Roger Rocka’s no-host bar: cocktails, wine, beer, mocktails, and milkshakes. Any additional items you choose to order will be put on a bar tab by your server and will be presented to you at intermission. Your server can take care of all the various elements of your meal and drinks. Feel free to ask our Museum Trustees for help.

Appropriate dress for the theater is “dressy comfortable.” And for this FAM special night, we’re encouraging guests to get in the mood and dress in the style of The Buddy Holly Story. So, dust off your two-tone shoes, find your 1950s style dress, and get ready to rock! A prize will be awarded to the Best-Dressed Guy and the Best-Dressed Gal!

Reserve now before Wednesday, April 8, 2026! Seats are limited.

The Menu Options:

Entrees (included with your dinner & show ticket)


All entrees start with Baby Spinach & Strawberry Spring Salad with Candied Walnuts, Feta and Poppy Seed Dressing

Choose from:

Braised Chicken Paprikash
Free Range Chicken Breast Slow Simmered in Paprika Broth and Creme Fraiche Buttered Spaetzle, Grilled Zucchini and Summer Squash

Grilled Flat Iron Steak
with Whipped Browned Butter and Fresh Basil Potato and Cauliflower Mash, Sauteed Broccoli with sweet Peppers and Onions

Catch of the Day
Mediterranean Style Red Snapper
with Olive-Caper Herb Vinaigrette, Toasted Rice Pilaf with Carrots & Onion, Cucumber Tomato Relish

Vegetarian Zucchini Rollatini
Baked with Ricotta, Sauteed Spinach and Romano Stuffing Oven Roasted Tomato Sauce, Basil Pesto

Filet Mignon with Arugula Chimichurri
Twice Baked Cinderella Potato with Creamy Gruyere Custard Filling, Roasted Asparagus ($21 up charge for the Filet)

Executive Chef- Eric DeGroot
Sous Chef- Charles J. De La Cerda II