A Cabaret, pictures of pretend cocks

My first weekend of shows is complete at The Old Firehouse. I’m happy with how the show feels, the small changes that are being made in the script, production and performance. Audiences have continued to be enjoy themselves. I think.

I’ve seen some other shows, including the Speak Easy Cabaret. I actually worked the door for this so I didn’t get the full experience of being brought through the dressing room into the performance space. The show had the look of 1922, suits and flapper dresses all around. I can’t help but wonder what audiences of the Empire Revue would think if they saw our dressing room. Much more absurd, slightly less fashionable.

Jon Bennet’s Pretending Things Are A Cock was entertaining throughout. He certainly had a lot of pictures from his five year worldwide phallic tour. He had a few stories he told with energy and charisma as well. We learned a lot about him, even if the question of “why” was never answered to my satisfaction. Although not answering the same is a major problem for Stu in my show as well.

Some time ago I did a workshop in improv and theatre at the Gordon School for Aleida Benitez. In one of the more memorable compliments I’ve ever received she compared what I did that day to kale, as opposed to the cotton candy of some stuff out there. It was at a camp for kids, so candy-like workshops aren’t the worst thing in the world I suppose. But you can’t survive on it!

I don’t know that I would all It’s a Spaceship Now kale.  If I had to put too fine a point on it, The Gamm is serving kale. Delicious kale, sauteed in bacon fat with plenty of garlic. I think I’m somewhere around a grilled cheese right now. But I hope to tell a story, and I hope that said story has some resonance with the audience and therefore some kind of value emotionally and intellectually. Something felt, and therefore something to think about.

I hope.

Food is a decent analogy but of course it’s completely subjective. So is art. Enjoyment of a piece will vary for everyone, so will what they get out of it. But this is how I’m feeling about my piece. I’m also very much in my own head about it. It’s all I have to do, and 90% of my interactions with other people right now concern it in some way. For this reason I’m somewhat excited to not have it booked after next weekend. I don’t know what I’ll be thinking about next. I think I want it it to be more like kale.

1 Comment

  1. Judy
    ·

    Grilled cheddar cheese with fresh garden tomato on whole wheat bread. Lots of substance and character. Xox

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