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Inside the Costume Shop

Thursday, April 26th, 2012

Romeo & Juliet is without a doubt a beautiful production – expressive emotion, mesmerizing movement and, of course, bejeweled costumes. Take a peek…

ballet austin romeo and juliet costumes

Costumes are organized on the rack by Company member. Dancers change frequently during the production, but the largest quick change is the 18-person switch from the Market scene to the Ballroom scene.

ballet austin romeo and juliet costumes

In last week’s Romeo & Juliet by the Numbers, we revealed a handful of facts about the costumes. Here is Lady Capulet’s (Michelle Martin, Associate Artistic Director) Ballroom Gown. Supported by two hangers, this beauty weighs a total of 30lbs.

romeo and juliet ballet austin costumes

The gown, filled with intricate detailing, would cost several thousand dollars to replace. It is due to the expense of replacing costumes like this one that wardrobe does their best to repair each piece in the weeks leading up to the performance. For Lady Capulet’s 3 dresses, including this one, our two wardrobe people spent 4 days on alterations.

romeo and juliet ballet austin costumes

When wardrobe began to repair the costumes 4 weeks ago, they discovered that many of the buttons, brooches and bejeweled adornments featuring rhinestones were in need of repair. In the buttons above, they replaced each of the individual rhinestones.
(Ed note: They’ve since blocked this day from their memory.)

ballet austin romeo and juliet costumes

Ashley Lynn Gilfix, one of our Juliets, gets fitted for her costume by Wardrobe Master Alexey Korygin. Here they talk about adjusting the gathering in the fabric on her arms.

ballet austin romeo and juliet costumes

The costume shop keeps detailed records of every dancer’s measurements. Once ballets are cast, dancers are assigned costumes based on their measurements, and fittings and alterations then proceed from there.

ballet austin romeo and juliet costumes

In Juliet’s costume, they replaced all of the pearls and metallic fabric insert that runs down the sleeve. Metallic fabric can tarnish, and when these were pulled out of storage the shiny gold fabric you see now was green.

ballet austin romeo and juliet costumes

Tybalt’s costume (played by Ed Carr), needed to have the entire underarm replaced. If you look closely, you can just see the slight difference in fabrics.

ballet austin romeo and juliet costumes

For our Romeos’ (Paul and Frank) costumes, all of the sleeve grommets were replaced. Other alterations include re-soling shoes, as well as button, bead and snap replacements. The shop never cuts costumes; they only fold, adjust, pin and sew so as to extend the garment’s lifespan.

 

Romeo & Juliet opens May 11-13. Tickets selling fast.

Special thank you to Wardrobe Master Alexey Korygin, and Wardrobe Asst. & Shoe Manager Jamie Urban.

Dancer Meals – What’s For Dinner?

Tuesday, April 24th, 2012

Ever wondered how dancers fuel their body throughout the day, while still staying calorie conscious? Look no further than the recipes below.

 

Brittany Strickland:

A typical…

  • Breakfast: a piece of homemade bread toasted with peanut butter and jam, scrambled eggs, possibly some berries or part of a banana, and coffee
  • Lunch: a sandwich – turkey and cheese being a common go-to option – or dinner leftovers
  • Dinner: some sort of protein such as chicken or fish, accompanied by a grain and vegetable combo

Breakfast Recipe - 100% Whole Wheat Nut and Seed Bread

  • 1 1/3 cups lukewarm water
  • 3 tablespoons olive oil
  • 5 tablespoons honey, molasses or maple syrup
  • 4 cups whole wheat flour
  • 1/4 cup sunflower seeds, chopped*
  • 1/4 cup walnuts, chopped*
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons instant yeast

To prepare the dough: Combine all of the ingredients, and mix them until you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth. Allow the dough to rise, covered, for about 2 hours, or until it’s puffy and nearly doubled in bulk.

Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2″ x 4 1/2″ bread pan. Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for about 2 hours, till it’s crowned about 1″ to 2″ over the rim of the pan.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. Yield: 1 loaf.

 

Anne Marie Melendez:

A typical…

  • Breakfast: coffee and oatmeal with a handful of blueberries or some other fruit
  • Lunch: sandwich with pesto, sliced mozzarella, Roma tomatoes, and something leafy on two slices of homemade whole wheat bread
  • Dinner: pasta with marinara sauce, ground turkey (or grilled chicken) and possibly some cooked broccoli or spinach mixed in at the end, a salad with crumbled feta and kalamata olives, and a baguette fresh out of the oven
  • Snacks: Greek yogurt, almonds and fruit are great for workday pick-me-ups

Lunch Recipe - Homemade Wheat Bread

  • 7 cups whole wheat all-purpose flour
  • 1 1/2 tablespoons Yeast
  • 1 tablespoon kosher salt (increase or decrease to taste)
  • 1/4 cup Vital wheat gluten

Mixed into a food safe but not airtight container, add and mix in:

  • 3 & 1/4 cups lukewarm water
  • 1/2 cup of honey (You can also use only water instead of honey)

Don’t over-mix, this is a no-knead recipe!

Leave container of dough covered, out on the counter for 2+ hours to allow it to rise, and then put it in the refrigerator. You can use the dough piece by piece for up to two weeks.

Pull off a cantaloupe-sized chunk of dough, shape it into a ball, then elongate it a bit into an oval and toss it into a loaf pan. Let it rest (loosely covered with plastic wrap) for 90 minutes and then bake it at 350 degrees for 50-60 minutes. Note: If you use only water you’ll have to adjust baking time and temperature, but the process is essentially the same.

After letting the loaf cool, slice it up to have sandwich bread for the week!

 

Ed Carr:

A typical…

  • Breakfast: a bowl of cereal, some juice, and a banana
  • Lunch: leftovers, or a sandwich or something else quick from a nearby restaurant. Can’t miss homemade Thai food from Royal Blue Grocery on Fridays!
  • Dinner: simple and quick meals for dinner, with enough for a few days of leftovers
  • Snacks: fruit, yogurt, trail mix, and chocolate milk

Dinner Recipe – Ed’s Simple Stir Fry

  • 6 tablespoons soy sauce (or to taste)
  • 2 tablespoons minced ginger
  • 2 (or more) cloves of garlic, minced
  • Optional: crushed red chilies, rice vinegar, teriyaki/Sriracha/hoisin/oyster sauce, etc.
  • sesame or other neutral oil (for use over high heat)
  • 1 onion, chopped
  • 1 lb. tofu (or another protein), cut into bite-sized pieces
  • 6 cups assorted vegetables chopped into similar shapes/sizes
  • A splash of water, stock or white wine

First, prepare the sauce by combining the soy sauce, ginger, garlic, and whatever else you like in a small bowl. Taste, adjust, and set aside to let the flavors meld.

At this point it’s best to prepare all the other ingredients and have them ready by the stove.

Heat a tablespoon or so of oil in a large skillet or wok over medium-high heat. Add the onion and cook for a minute or two, stirring occasionally. When the onion begins to soften, add the protein and cook until the tofu begins to brown or the meat is almost fully cooked.

Add a splash of the sauce and cook, stirring frequently, until the tofu is nicely browned or the meat is done. Remove the onion and protein and set aside. Return the pan to the heat and add another tablespoon of oil. When the oil is hot, add the vegetables and turn the heat to high. Add the splash of liquid and cook, stirring constantly, until the vegetables are tender.

Turn off the heat and return the onion/protein mixture to the pan along with the rest of the sauce. Stir until evenly mixed and heated through. Serve immediately over rice or noodles, and save the leftovers for lunch!

 

You can see Brittany, Anne Marie and Ed in all of their well-fed glory, May 11-13 in Romeo & Juliet. Tickets here.

Introducing Our New Company Dancers

Friday, May 20th, 2011

Here at Ballet Austin, we’d like to extend a warm congratulations to both Elise Pekarek and Michael Burfield, who will both be joining the company for the 2011/12 Season. Both Michael and Elise just finished the 2010/11 Season as members of Ballet Austin II. Scroll down to find out a little bit more about each of them. Congratulations to you both!

Elise Pekarek
Originally from the Chicago area, Elise began her ballet training with Judith Svalander in Crystal Lake, Illinois. Elise attended summer programs at Ballet Austin and Pacific Northwest Ballet, and in 2007 was accepted into Ballet Austin’s Trainee Program. Elise spent two seasons as a Trainee, followed by two seasons as an apprentice in Ballet Austin II. She teaches classes for Ballet Austin’s Butler Community School and Pilates studio.

Michael Burfield
Michael is originally from Lubbock, Texas where he studied at Ballet Lubbock under the direction of Yvonne Racz-Key. After graduating high school Michael went on to the Pacific Northwest Ballet on full scholarship as a Professional Division Student, and got to perform with the PNB Company in Nutcracker, Sleeping Beauty, and Coppelia. Michael was a part of Ballet Austin II for the 2010/11 Season, before being invited to join the Company.

 
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