Transcendence Theatre Company - August 2017

AVOCADO AND CUCUMBER Cold Soup

• Olive oil • 2 medium ripe avocados, halved • 1 large cucumber, halved • 6 stalks spring onions • 1 jalapeno INGREDIENTS INSTRUCTIONS 1. Preheat grill to medium-high.

• 1 lemon, juiced • ½ cup cold water • 1 clove garlic • ¾ teaspoon salt • ½ teaspoon black pepper

AGE TOUR ON THE ORIGINAL ‘COME FROM AWAY’ “It was pretty surreal rehearsing as well as performing at Radio City Music Hall. When we walked into the rehearsal room, we had no idea we would be doing a number with the Rockettes, staged by Rob Ashford,” she says. “Come on! Does it get any better than dressing up, seeing your friends being nominated, and sharing the stage with your fellow Thespians?” One of Q. Smith’s favorite onstage moments came from the “Come From Away” performance in Gander. The crew performed two concerts in Gander before heading to Broadway, and within the first minute of the show, the audience was cheering them on. “We promised one another backstage that we wouldn’t cry, but within that first minute, we were all a mess,” she says. “We made them proud.” As far as offstage moments go, she will never forget receiving a replica of Kevin O’Rourke’s firefighter badge on opening night from Kevin’s mother, Hannah, whom she plays in the show. Smith explains, “When she gave me the badge, Mrs. O’Rourke said, ‘From one Hannah to another.’ It really touched me.” Q. Smith is a firm believer that every experience in her life is preparing her for what is to come. She believes that Transcendence came into her life when she was ready to make a difference in the world. She says, “I was hungry for my art to heal, change, and transform lives. I felt empowered as an artist when I was at Transcendence and was therefore able to bring my authentic self into the audition rooms and relationships. ‘Come From Away’ is a transformative show, and it needs authentic storytellers. Without the experience, support, and inspiration Transcendence gave me, I don’t think I would have booked it. I’m forever grateful and forever a fan.”

2. Coat halved avocados with lemon juice to avoid browning. Brush olive oil over avocados, cucumber, spring onions, and jalapeno. Oil grill while hot. 3. Grill vegetables until everything is grilled or slightly charred. Once grilled, remove and place on platter to cool. 4. Chop grilled veggies and puree with lemon juice, cold water, garlic, salt, and black pepper. 5. Once smooth, portion soup into bowls and refrigerate to cool before serving. 6. Garnish with toasted cubed bread, avocados, spring onions, chives, lemon zest, or a drizzle of olive oil, if desired.

Recipe inspired by kirantarun.com

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