From lunchtime repasts to post-performance nibbles, delicious meals nourish artists at LRT.  

It’s hard to act badly when you are eating well.

Our focus on food began with rehearsals for The Seagull. Randolyn brought lunch for the cast every day, then the cast met for an improvised picnic in 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. Good meals spur conversation and friendships. Eating real food from local Vermont farms fills everyone with light. The bonhommie of eating together translates to our work on the stage.

Allen makes first night Green Mountain cocktails that getsthe ball rolling! (watch out!) 

Randolyn’s Spanish Torta (top-left) keeps everybody 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.

Salade Nicoise lunch

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 – what we wish we could serve Chekhov

Virtuous vegan, non-gluten brownies

Everyone helps, from chopping to clean-up.

Every year during tech rehearsals volunteer local cooks have brought delicious dinners — THANK YOU!

We're grateful to Katherine Keyes, the Youth Agricultural Project, True Love Farm and otheres for donating gorgeous vegetables.

Thank you one and all!