Fringe Thanks

We can hardly believe it, but our run at the Brighton Fringe, 2015, is now complete!

We had such an amazing time – four days, ten performances, four dozen bagels, countless trays of kugel, and two very tired  pairs of feet later, we loved sharing our stories with new audiences and friends. The momentary sunshine and sea air was of course a spectacular bonus!

We’d love to thank everyone who came, and also everyone who made it possible – from the entire team at Brighton Fringe, Katherine Prior and Father Andrew at St Mary’s, Tiff Gibson for her sterling prop-transportation service, Rocco Sulkin and Ed Carr of Electric Copy Films for helping us to put together an amazing trailer, Bagelman and his incredible team for supplying us with loads of amazing bagels, Drew Potter for her invaluable administrative assistance  and awesome can-do attitude, James Carlyle for helping us with accommodation, Ian Jeffries for collecting our tired bones at the end of the last weekend, and most importantly, everyone who came, shared, enjoyed and chatted.

If you need us, we’ll probably be snoozing somewhere – Fringe recovery, here we come!

What Audiences Think of ‘Every Way Up…’

We had the pleasure of meeting some wonderful people who made up our audiences at our first weekend at the Brighton Fringe.  This is the first time we’ve had the opportunity to leave feedback cards for people to let us know what they thought about Every Way Up Has its Way Down; everyone was incredibly generous, kind and open to the idea of leaving their impressions behind, and we got some really interesting and exciting feedback.

See the pictures below for a few brief impressions of what people thought/felt/saw at our first run in Brighton. We can’t wait to meet and speak to more audiences this Sunday and Monday!

feedback 4 feedback 3 feedback 2 feedback 1

nylon’s ‘How to Visit Brighton in One Day’ cheat sheet

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As a London-based company, we’ve made quite a few trips to Brighton in the lead up to our performances at the Fringe festival.  Therefore, we feel uniquely positioned to help you plan how YOU can enjoy a day out in Brighton – whilst ensuring you see our show, of course!

All you need:

– 1 off-peak return train ticket from Clapham Junction to Brighton (only 45 minutes on a train and less than 20 quid usually!)
– A love of the sea air
Reserve your FREE place around our table OR you can just rock up if you’re averse to planning in advance 😉 We’ll let you in!

Without further ado, here’s your very own personalized itinerary!

START
Take the 10:38am train from Clapham Junction and arrive in sunny Brighton at 11:26am; just in time for lunch!

Head out of the station, and follow the masses to the seaside BUT make a sharp left on Gloucester Street taking you into the heart of the North Laines.

LUNCH
There are many amazing lunch spots in the Laines, but we heartily suggest the following three:
1.Check out Silo (39 Upper Gardner Street), a restaurant where the food is divine and their ethos even holier.
2. Or head to The Laine Deli (31 Trafalgar Street) and ogle their exceptionally long list of gourmet sandwiches.  They will not do you wrong.
3. OR if you need something more wholesome, head up the road to Milk No Sugar (68 Trafalgar Street) for the best pho we’ve ever tasted. EVER. We are not exaggerating. And it is also incredibly priced to boot!

THE MAIN EVENT! Every Way Up… at 3pm at the West Porch Kitchen, St Marys (BN2 1PR)
Depending on how leisurely you enjoy your lunch, you may have time to check out the shops through the Laines (if not, there will be time later!) However, we’re sure you would hate to be late to our 3pm show, so at 2:40pm at the very latest, make your way towards St James’s Street from the North Laines.

Be sure to bring your appetite, your curiosity and we’ll see you for the show!

POST-SHOW
A trip to the seaside wouldn’t be the same without a visit to Brighton Pier, just a 10 minute walk from our venue.  You’ll be in the heart of amusement park wonderland by 4pm.

If you somehow leave the show still feeling hungry, score a freshly made doughnut from one of shops along the boardwalk (one of our favourite places!) and enjoy whilst negotiating your way through the pebbles to dip your toes into the English channel. (Warning: it’ll probably be freezing cold!)

After you’ve refuelled (again!), make your way towards Brighton Pavilion being sure to wind your way through the backstreets of the Lanes near Prince Albert Street.  (If you haven’t had your fill of bagels, be sure to swing by Bagelman’s newest outpost (16 Duke Street).)  Cross North Street, and head back towards the North Laines.  Duck in and out of the many vintage shops, record shops, home shops, boutiques and enjoy!

DINNER
1. If you’re a fan of macaroni & cheese, visit Bill’s Restaurant (100 North Road), although everything is delicious, not just the mac&cheese!  (Fun fact: this was the second ever Bill’s!)
2. If you’re closer to the Brighton Dome, for a reasonably priced & incredibly satisfying dinner head to Pinocchio Italian Restaurant (22 New Road). The aubergine melanzane is tops.
3. Or swing by Brighton’s original – and scrumptious – vegetarian restaurants Food for Friends (17-18 Prince Albert Street).

FINISH
Keep your eye on the clock, and if you have time on your way to the train station duck into The Hope and Ruin (11-12 Queens Road) for a quick drink (it’s only a 5 minute walk from the train station!) Hop on the 10:19pm towards Londontown.  You’ll be in Clapham Junction at just 6 minutes past 11 o’clock.  The night will still be young!

Enjoy your day in Brighton! We’ll see you there!
Heather & Amy xx

P.S. The timeline above is for attending the Sunday 17th May 3pm show – rearrange the points on our Brighton itinerary to suit your timetable if you visit us another day!!

Time travel in the kitchen

One of my favourite parts of researching and performing Every Way Up Has its Way Down is that it has meant I’ve had the opportunity to dig into my family’s traditions; and specifically, my family’s relationship with food. Coming from Italian-American and Jewish ancestry, food is the cornerstone of family gatherings, holidays, celebrations and occassions that signal the seasons changing, and the passing of another year.

The irresistible smell of my grandmother’s roasted carrots and garlic on a Sunday (there was a long running joke that no matter how many pounds of carrots my Uncle would peel, my sister and I would always demand more), the nose-crinkling taste of gefilte fish and eye-watering hit of horseradish that my mother’s mother served when the occasion called for these delicacies to appear on the dinner table, the brunch table laden with bagels, cream cheese and lox whenever there were guests and the addition of lasagne and antipasti to our American Thanksgiving… The food we ate connected me to the history and stories of my grandparents’ parents, grandparents and those who came before them, and those before them.

On my mother’s last trip to London, she generously brought with her a few of her go-to recipe books. Now, we aren’t talking about the type of cookery books you can buy at Waterstone’s… these are collections of family recipes compiled by a community, bound neatly in plastic binding (does anyone else remember that?!) and peppered with faint pencil marks noting helpful variations and substitutions, courtesy of my mother.

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There are two cookbooks that date to the early 1970s. (Our recipes of today may call for a long list of ingredients (Ottolenghi style) or insist upon organic this, and ancient grain that, and in contrast, these recipes call for ingredients such as “cake mix”, “instant pudding”, “instant coffee”, and “canned fruit”!)

Anyway, last winter when Amy & I were preparing for our performances of Every Way Up… I decided that my family’s recipe for kugel would make a great addition to the treats we serve as part of the show. I emailed my mum and asked for her recipe, and in turn, she responded with no less than three suggestions from the book above, along with the comments:

“I usually combined cream cheese and sour cream
With eggs and cooked noodles and sugar. Usually
Added jar apricot preserve or good apple pie filling.
I don’t know how I would make it now.
Have fun. How bad could it turn out?!! Xo”

Right, so no definitive family recipe for kugel then, I guess! I turned to the cookbooks for clarity and unfortunately found 15 more variations on noodle kugel! The only thing that became clear to me was that my fondness for this nostalgia inducing sweet & decadent classic was not unique. My love of kugel was shared with many others!

Needless to say, I took my mum’s advice to heart, decided on my ratio of eggs, to butter, to dairy, tracked down the closest thing to egg noodles I could find in London (I discovered yet another American ingredient that I didn’t actually realise was American!) and whacked a kugel in the oven.

And my mum was right, with those ingredients it wasn’t too shabby at all. In fact, it turned out to be pretty delicious!

If you want to try your hand at noodle kugel, follow the recipe below:

My Family’s Noodle Kugel

12oz wide egg noodles
4 eggs
3/4 cup sugar
8 oz cream cheese
8 oz sour cream
8 oz unsalted butter, melted
1 small jar of apricot preserves (8oz of so)
cornflakes (optional)

Boil and drain noodles.  Combine all but last ingredient.  Put half of the noodle mixture in a greased 9×13 baking dish.  Spread apricot preserves over the noodles.  Top with remaining noodle mixture. (Optional: crush and sprinkle top of kugel with cornflakes for a crunch topping if desired.)  Bake at 350 degrees for about 60 minutes until set.

Cake – and the Weight of History

This afternoon I went to collect the cake for tomorrow’s performance.  We like share various tastes with our audiences, and whilst we usually bake our own recipes, the Health and Safety powers-that-be dictated that we can only serve food made under the watchful eye of a Food Hygiene certificate.

So I dashed across town to Rinkhoff’s.  It’s funny really – yet another strange turn back around the spiral of time.  Around this time last year, we visited Rinkhoff’s on a self-guided tour of the East End.  It was sadly closed by the time we got there, and the only thing we had of the bakery was it’s historical spiel – bakers and purveyors of deliciousness in East London since 1911.  And the spot on which I once stood on a chilly, windy day and gazed at closed metal shutter, and the spot from which I collected bagels and cake for Every Way Up tomorrow.  Bagels made by the same Family, and which are probably made according to the same recipes as in 1911.  Recipes which probably stretch back far further – perhaps, recipes like ours, which are made at family gatherings and handed down through generations.

And as I walked back down Whitechapel Road, with bagels in my bag, and an armful of boxed sweet treats, along the stretch of market amid the din of voices which now occupy the neighbourhood, it dawned on me – weighed on me even – that we have too become part of this place.  That our stories, this story which draws so much from the history of these streets, has also added back to them.  That the bigger narrative continues and that it moves and we move with it.

Come and join us at the Roundhouse tomorrow – come for a bite of bagel and our stories.

http://www.roundhouse.org.uk/whats-on/accidental-festival-2014/every-way-up-has-its-down/

Photo Gallery – Every Way Up – dancing in kitchens

Thank you to the nearly 70 audience members who joined us for 6 (!) performances of Every Way Up Has its Way Down on Sunday 6 April.

We had the pleasure of performing in the Mason’s home – their beautiful kitchen in fact – for two early afternoon performances and then trekked north of the river to JW3.  It was wonderful to be a part of The Secret Confessions Of… and take over the building alongside a dozen other artists.  The audience & atmosphere at JW3 was electric and very generous.

We thoroughly enjoyed taking Every Way Up out of the theatre & look forward to dancing in many more kitchens very soon!