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Stage Management: Plays & Musicals / PROPS: Cabaret Prairie Oysters - thoughts and ideas?
« on: Jan 19, 2008, 11:58 pm »
I am doing a production of Cabaret in a small space with a thrust stage surrounded on three sides by audience in tables. Our Sally isn't thrilled by the health aspects of eating raw eggs in the prairie oysters that she is supposed to make onstage and I told her I'd see if anyone here had some brilliant ideas -
Has anyone successfully dealt with an alternative that looks like but isn't raw egg and Worcestershire sauce?
We have chatted abt some high maintenance stuff like blowing out the eggs and re-filling with pasteurized egg whites, etc, but surely there is an option (for Sallys who are allergic to eggs, for ex) that aren't quite so labor intensive?
OR, how did you convince your Sallys and Cliffs to swallow the stuff?
Thanks
Has anyone successfully dealt with an alternative that looks like but isn't raw egg and Worcestershire sauce?
We have chatted abt some high maintenance stuff like blowing out the eggs and re-filling with pasteurized egg whites, etc, but surely there is an option (for Sallys who are allergic to eggs, for ex) that aren't quite so labor intensive?
OR, how did you convince your Sallys and Cliffs to swallow the stuff?
Thanks