Local. Seasonal. Organic. Pastured. Unprocessed. Unpackaged.
From lunchtime repasts to post-performance nibbles, delicious meals nourish LRT artists.
Our focus on food began with rehearsals for The Seagull. Randolyn brought lunch for the cast every day, then orchestrated a picnic for a scene that doesn’t appear in the play: Konstantin’s 12th birthday party. Rocky (Masha) baked traditional Russian cookies (Kostya’s favorite) and wrote a poem. Mike (Konstantin) penned a short play. With wine, a basket packed with Russian cheese, black bread and grapes, a tasty tradition began.
Sharing food is caring and promotes a strong social bond. Good meals spur conversation. Eating real food grown in local Vermont farms fills us with light. Eating together is an embodied experience that translates to our work onstage.
Allen makes first night Green Mountain cocktail that gets the ball rolling! (watch out!)
Randolyn’s Spanish Torta (top-left) keeps you going.
Grilled spice-rubbed lime chicken with various green garden salads.
Rocky’s zucchini ribbon ratatouille is a company favorite.
Mike’s Shakshuka with local farm eggs and assorted quick pickles (middle-left)
Italian tuna with capers, red onion and kidney beans drizzled with balsamic vinegar.
Polina’s Russian vegetable pie
Falafel with chopped garden greens, tomatoes, and guacamole in fresh pita
Slow-cooked pork butt (Momofuku-style from David Chang) is the highlight of the season.
Cucumber salad 24/7 because the garden overfloweth…
Rocky & Mike’s turkey meatballs!
Vegan Cherry Orchard Chocolate Cake – the cake we think Chekhov would love.
Virtuous vegan, no-gluten brownies
Everyone helps, from chopping to clean-up. During tech week, local volunteers bring over gorgeous dinners.
2018: We're so grateful to Katherine Keyes of the Youth Agricultural Project and True Love Farm for donating gorgeous vegetables. Thank you!