WASHINGTON 鈥� If there鈥檚 one thing that sets 鈥淐uisine & Confessions鈥� apart from other acrobatics shows on the theater circuit, it鈥檚 the banana bread that bakes on stage throughout the performance.
There鈥檚 also the omelet the cast whips up while twirling through the air 鈥� and the aromatic rosemary pasta.
鈥淭he goal was to really engage all the senses,鈥� said Shana Carroll, co-director, choreographer and writer of 鈥淐uisine & Confessions,鈥� a production from Montreal’s that marries the performing arts with the culinary.
Carroll and her husband, S茅bastien Soldevila, came up with the idea for the food-fueled show almost three years ago. The concept stemmed from their mutual passion for cooking and family memories collected around the table. The show鈥檚 storyline weaves together anecdotes from the performers and their personal histories with food.
鈥淲e all have food-related memories, so there鈥檚 an autobiographical element to the show,鈥� said Carroll, whose 鈥淐uisine & Confessions鈥� lands at April 8-9. 鈥淪o we learn a lot about the performers on stage and we connect to their various memories, as it reminds us of our own memories of childhood and ancestors and food.鈥�
The food that鈥檚 thrown together throughout the show is real 鈥� and according to Carroll, it鈥檚 quite delicious. A few minutes before it starts, audience members are invited to help prep ingredients that will be used on stage.
鈥淭hey鈥檙e getting people to help cut vegetables and grate cheese,鈥� Carroll said.
When the lights dim, things get tricky. Cooking in its own right can be challenging. Cooking to choreography is a whole other skill set.
鈥淒uring the omelet number, we鈥檙e doing a whole kind of elaborate juggling of choreography while actually making an omelet,鈥� said Carroll, who adds that similar numbers take place when the cast creates the banana bread and the pasta dish.
鈥淪o there鈥檚 a lot of acrobatics where cooking is involved. There are even choreographies where people are eating.鈥�
A chef collaborated with the cast and crew to refine the recipes used on stage and to teach basic knife skills, so as to avoid any chopping-related injuries during the live performance. When the meal is complete, audience members are invited to taste the culinary creations.
鈥淐uisine & Confessions鈥� is not the only show that blends cooking and theater. In 2016, Food Network favorite Alton Brown brought edible entertainment to Broadway with 鈥淎lton Brown Live: Eat Your Science.鈥� Other productions around the country mimic a similar experience.
鈥淚 can鈥檛 tell if it鈥檚 a fad or if it鈥檚 something that鈥檚 always been there that hasn鈥檛 been as in the forefront,鈥� Carroll said about the emergence of food-themed theater.
Regardless, the combination of stunts and spatulas creates an appetizing adventure.
George Mason University’s Center for the Arts will host a mini outdoor festival on Saturday, April 8, from 4 to 8 p.m., complete with food trucks, demonstrations and a “confessions” booth.听
Performances of “Cuisine & Confessions” will take place in the Center for the Arts鈥� Concert Hall, 4373 Mason Pond Dr., Fairfax, Virginia. .听
