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The play is an absurdist farce centered on the strained relationship between Cal and Ellen, the maitre’d and chef of a gourmet restaurant operating out of their own home, and three groups of customers and their bizarre relationships with food. Cal’s worrying about paying back their loan and Ellen’s despair over Cal’s incessant eating of the customers’ dishes make for inventive, outlandish humor.
“When I read it for the first time, I laughed out loud,” said director Jan Mason. “And even now, several months later, I find myself laughing through rehearsals.”
While it might seem a tall task to create a restaurant on stage, the university’s production is unique in that all the food preparation in the show is mimed. The actors are called upon to present the flavors and succulent aromas of ducking in wine with slice peaches, Belgian oxtail soup and veal Prince Orloff through the magic of theater.
Assisting Mason on the production team are co-producers Martha Schmoyer LoMonaco and Lynne Porter, scenic designer Bill Clarke, costume designer Julie Leavitt, lighting designer Lynne Chase and technical director Jeremy Jenkins. Junior Brendan McNamara is the stage manager and first-year student Shannon Kelley is the assistant stage manager.
The play’s cast includes Brigid Callahan ’16, Patrick Donegan ’18, Sean Larson ’18, Jessie Lizotte ’18, Jordan Mason ’19, Romina Rabines ’19, Aubrey Sierer ’16, Tori Schuchmann ’16 and Nick Solimini ’16.
Performances will take place at the PepsiCo Theatre on campus on April 13 to April 16 at 8 p.m., with 2 p.m. matinees on April 16 and 17. Tickets are $15 for general admission, $6 for seniors, and $5 for students. All tickets are sold at the Quick Center Box Office, 203-254-4010 or 1-877-ARTS-396.
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