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Everybody knows that actors love to eat. At LRT, food, along with actor salaries, tops our budget. From lunchtime improvisations to post-performance debriefings, delicious dishes share the spotlight at LRT.  

Our focus on food began with rehearsals for The Seagull when Randolyn brought lunch for the cast every day. She orchestrated a picnic for a scene that doesn’t appear in the play: Konstantin’s 12th birthday party. Rocky (Masha) baked traditional Russian cookies (his favorite) and wrote a poem. Mike (Konstantin) penned a short play. There was wine, a basket packed with Russian cheese, black bread and grapes, and a tradition was born. 


Pictured above: the cast and crew of The Cherry Orchard having lunch al fresco.

Pictured above: the cast and crew of The Cherry Orchard having lunch al fresco.

Some of our favorite dishes and drinks:

Allen invented the Green Mountain cocktail that gets the ball rolling! (watch out!) 

Randolyn’s Spanish Torta with Gazpacho (top-left) ¡Olé!

Grilled Spiced-rubbed Lime Chicken with garden salads say Welcome to the madness.

Rocky’s garden zucchini ribbons ratatouille is to die for.

Mike’s Shakshuka with assorted quick pickles (middle-left) – eggs never tasted so good.

Italian Tuna Lunch with capers and kidney beans – delicioso.

Polina’s Russian vegetable pie – we still don’t know how she did it.

Falafel with chopped garden greens, tomatoes, and guacamole is economical and tastes so good.

The annual mid-run pig out: slow-cooked pork butt -- Momofuku-style – thanks David Chang! Gone before half hour.

Cucumber salad 24/7 because the garden overfloweth…(bottom-left)

Rocky & Mike’s turkey meatballs! Yee haw.

Vegan Cherry Orchard Chocolate Cake – the chocolate cake Chekhov would love.

Vegan, no-gluten brownies: MUCH better than the other kind.

HOW DO WE DO REHEARSE AND COOK?

Good question. Everybody helps, from chopping to clean-up. During tech week, local volunteers take pity on us and bring over gorgeous dinners so we can concentrate on the tasks at hand.  We would like to thank True Love Farm and the Youth Agricultural Project for growing and sharing their gorgeous vegetables with us!