Food is often center stage in Broadway theater plays and becomes a crucial element of the plot and character development. From the infamous meat pies of Sweeney Todd: The Demon Barber of Fleet Street to the mouthwatering barbecue in Fat Ham, food serves the story and becomes a character in its own right.
Prop Food on Broadway
Preparing food for the Broadway stages comes with its own set of challenges. Denise Grillo, the production props master for the revival of Sweeney Todd, embarked on a unique trial to create the meat pies. Working closely with the Jerard Studio, Grillo designed prop pies that perfectly captured the appearance of edible pies. Balancing the need for realism while ensuring the food is safe and replicable for each performance required meticulous attention to detail.
For the worst pies of Sweeney Todd, Grillo sought to make them as unappealing as possible, in line with the lyrics of the song. Visual research led to the creation of lumpy, square-shaped pies, while the best pies took on a more petite, round shape with rustic fork imprints. The prop pies needed to align with the show’s choreography, requiring innovative solutions like incorporating ski balls and sponge variations.
Real Food Is Sometimes Used on Stage
Broadway or not, in some instances, real food is necessary for consumption on stage. Stacy Donnelly, the food consultant for Waitress, was brought in to bake pies that closely resembled the prop pies in Sweeney Todd. Considering the cast’s dietary restrictions, including vegetarian and celiac requirements, Donnelly had to ensure the pies were gluten-free and meatless while still visually convincing.
Food in theater goes beyond mere sustenance because it creates a sense of trust and intimacy between characters and the audience. In Fat Ham, a play loosely based on Hamlet, a backyard cookout serves as the backdrop for familial drama. Director Saheem Ali aimed to bring an authentic feel to the setting, with food items like corn, ribs, and bread consumed on stage. Chef Lazarus Lynch and production props supervisors contributed their expertise to ensure the food styling was realistic.
Off-Broadway
The off-Broadway play Sancocho revolves around two sisters making the titular Puerto Rican stew. Real vegetables, meat, and broth are used on stage to enhance the authenticity of the cooking process. The script is built around preparing sancocho, with the chopping and peeling of root vegetables serving as metaphorical moments of self-reflection for the characters.
Creating an immersive theatrical experience involves meticulous attention to detail and collaboration between production teams, prop masters, and food consultants. From prop pies that need to be smashed to perfectly recreated dishes and the aroma of a home-cooked meal, food becomes a powerful element that elicits emotions, connects characters, and resonates with the audience.