Categories

Confection ~ Folger Theatre

Jordan Wright
March 11, 2019 

Running concurrently with the exhibition First Chefs: Fame and Foodways from Britain to the Americas, is Confection.  Commissioned by the Folger Theatre, it is a delightful 17th century romp from the critically-acclaimed Third Rail Projects.  This world premiere production is specifically designed to dovetail neatly with playwright Jessica Swale’s Nell Gwynn, which story is also set in the 17th century.

Third Rail Projects were taken by Brittany Diliberto

Third Rail Projects performs around the world in site-specific settings and, from what I was told by a woman who came down from New York just for opening night, the ticket prices in NYC are nearly triple and as scarce as hen’s teeth.  Described by the creators as a multi-sensory dance and theater performance and defined as immersive/experiential theater, it is held in the private Paster and Sedgewick-Bond Reading Rooms, areas of the Library that are usually off-limits.

The backdrop is an 17th century banquet in all its opulent and decadent splendor – no you don’t get to dine on swans, peacocks, croquembouche and other referenced delicacies – but you will experience the lusty performances of a troupe garbed in period finery expressing their amours for food (and their dining partners!) through dance and mime.  Overeating is expressed with humor as are the jealousies and erotic fantasies of the royal courtiers.

Third Rail Projects were taken by Brittany Diliberto

You will learn that there really were such preparations as four-and-twenty blackbirds baked in a pie and such things as the weight, or more specifically the measure, of a man in pounds of sugar.  These luxuries came at a great price to those who had to produce these extravagant fêtes, exposing the great disparity between the ‘haves’ and ‘have-nots’.  You will experience what it must have been like to watch from afar as the lower classes were had to observe these events from the upper galleries.

Third Rail Projects were taken by Brittany Diliberto

Banquets during this period were so lavish and lengthy that they went on for days with guests passing out or vomiting only to start all over again.   The troupe of five also reveal some of the theories and philosophies that were popular in those times – especially the sharing of food and the definition of manliness.

Guests, or should I say participants because you will be led in small groups by costumed guides, will wend their way through velvet curtains to candlelit rooms.  There you will see indescribable displays of pastries, watch Baroque period dancing, or hear challenging debates.  You may even be encouraged to make decisions as a group.  Some of the dances are passionate and fantasy-filled, others are celebratory and playful.  In all, it is the ultimate grande bouffe with you as witness.

Third Rail Projects were taken by Brittany Diliberto

Be sure to leave plenty of time beforehand to tour the First Chefs exhibit and put you in the mood for this splendid evening.  And remember to eat before you go.  The feast is imaginary.

Immensely entertaining.

Performed by Elizabeth Carena, Alberto Denis, Joshua Dutton-Reaver, Justin Lynch and Marissa Nielsen-Pincus.  Written, conceived, directed and choreographed by Zach Morris; Co-directed by Tom Pearson; Artistic Director, Jennine Willett; Sound Design by Sean Hagerty; Costume Design by Karen Young; and Scenic Design by Dan Daly.

Through March 24th at the Folger Theatre at the Folger Shakespeare Library, 201 East Capitol Street, SE, Washington, DC 20003.   For tickets and information call 202 544.7077 or visit www.Folger.edu/theatre. www.ThirdRailProjects.com

Comments are closed.