In the stories exchanged about Key West cuisine, tales of excellent dinner parties stand out. Now, the Waterfront Playhouse will take guests straight to the stage of its historical theater with inspired menus.
Diane May, a previous Playhouse board member, collected recipes as a teenager, cooking many family meals in northern Virginia. Later on, as she frequently hosted people in Key West, she explored more flavors and gained a reputation as a talented cook and hostess.
“I have hundreds, hundreds,” May said of her recipe collection. “I store them all on my computer. And if there’s a recipe I really like, I put ‘yum’ after it when I save it.” Recipes that have been tasted by the many guests May hosted at her popular supper parties.
Naturally, she was one of the playhouse supporters who prepared this series of themed dinners inspired by some of this season’s shows: “Almost Maine,” “Once,” and “Accomplice.” Each dinner is accompanied by a champagne welcome and a backstage look at set designs. Plus, a private performance of a scene from a show.
The Waterfront Playhouse’s artistic director Patrick New said that the idea came together with the help of a newly formed fundraising committee and board president Kate Miano.
The goal was to think creatively about how they could invite people into the playhouse in a fresh way. They loved the concept of transforming the stage into an intimate dining space that breaks down the traditional relationship between audience and theatre, turning it into a place for connection, conversation, and a shared immersive experience.
The first of the series was designed around John Cariani’s “Almost, Maine.” Fittingly, the sold-out dinner included among other items, lobster rolls, salad with cranberries and maple roasted carrots, and a pot roast, followed up with blueberry bread pudding, which was one of the most popular dishes.
“It’s fun to watch people’s faces when they taste it,” May said of the dessert. “I use raw cane sugar rather than refined white sugar and it gives it a softer taste.”
Miano, who was responsible for the pot roast and some of the wines sourced from the wine bar at her Gardens Hotel, reiterated the novelty of it all. The on-stage dinner guests, seated in chairs that were previously part of a production, were treated to commentary from New, then taken on a tour by Michael Boyer the technical director.
New thinks this series will provide a welcoming entry point for people who may not regularly attend theatre, while also offering longtime patrons a new way to engage with the Playhouse.
May believes that whenever someone shares their talent, no matter what it is, the community wins. Hers happens to be a culinary performance that she is happy to use for the betterment of the nonprofit theater. At a time when the arts are navigating reduced funding and shifting public appetites, perhaps fun and theatrical dinners are what the script needs.
Waterfront Playhouse Salon Series
WaterfrontPlayhouse.org
