Wicked Lit x 8 Production, October 19th, Altadena, CA

Wicked Lit x 8
October 19, 2019
6:00pm – 11:00pm

William Joseph Hill & Brian David Pope (l-r) ~ Wicked Lit 2010: The Cask of Amontillado
Photo by Daniel Kitayama

This fundraiser will feature a silent auction, cash bar and bites, Wicked Lit book sales and signings by playwrights, and intimate performances of excerpts from classic Wicked Lit plays throughout the mausoleum!

The emphasis of the night will be on the plays, the actors, and the space and less on tech and effects. All purchases go to support our 501c3 nonprofit, our artists, and our Pasadena-based education program.

Production A and Production B will each run 50 minutes.
Each has four start times over the course of the night:
6:30, 7:30, 9:00 and 10:00pm.

The overall fundraiser event (silent auction, book signings, etc.)
runs 6:00 – 11:00pm.

Brian David Pope, Richard Large, Eric Keitel & Tory N. Thompson (l-r) ~ Wicked Lit 2013: The Lurking Fear
Photo by Daniel Kitayama
Production A will include scenes from:
The Legend of Sleepy Hollow
The Lurking Fear
Las Lloronas
The Ebony Frame
Get Tickets ~ Production A
Production B will include scenes from:
The Damned Thing
The Monkey’s Paw
The Cask of Amontillado
The Body Snatcher
Get Tickets ~ Production B
Note: Admission to Production A and Production B must be purchased separately at different entrance times.

Mountain View Mausoleum
2300 N. Marengo Dr.
Altadena CA 91001

Enter from the north side of the property on Alameda St.
Park on Alameda St. or Marengo Ave.

P.S. – Don’t forget to pre-order your Wicked Lit books when you get your tickets! They’ll be waiting for you at check-in, and you can get them signed by the playwrights at the event.

Morbid Meals – Three Witches’ Stew

EXAMINATION

There are many superstitious actors who will tell you about various curses of the theatre. Like how they can’t wish each other good luck, but rather “break a leg”.

The most famous, however, may be to not say the name of The Scottish Play. This is brought most humorously to light on an episode of Blackadder The Third.

To honor the Three Witches, all items in this stew come in threes. We’ll be making this in our magic cauldron (called a pressure cooker).

ANALYSIS

Servings: 9 serving bowls

Ingredients

3 Tbsp of oil

Three meats
1.5 lbs bone-in mutton/lamb shank
1.5 lbs bone-in beef/veal shank
1.5 lbs gammon joint or ham hocks

Three seasonings
1 Tbsp kosher or sea salt
1 Tbsp ground black pepper
1 Tbsp smoked paprika

Three aromatics
3 leeks (or 1 onion), chopped
6 garlic cloves, minced (or 1 Tbsp minced garlic, or 1 tsp garlic powder)
1/3 cup of all-purpose flour

Three herbs
3 bay leaves, fresh or dried
6 sprigs of oregano  (or 1/2 tsp of ground oregano)
9 sprigs of thyme (or 1 tsp dried thyme, or 3/4 tsp of ground thyme)

Three brews for the stew
9 oz Scottish ale (like Kilt Lifter)
6 oz Oat stout
3 oz Triple Malt Scotch whisky

Three leafy greens
1 bunch of kale
2 scallions, chopped
3 ribs of celery, chopped

Three roots
3 wee neeps (turnips or small rutabagas, or 3 parsnips), chopped
6 carrots, chopped
9 young tatties (waxy or fingerling potatoes)

Three pints of water

Apparatus

  • Pressure cooker, 7-quart

Procedure

  1. Chop all of the veggies first and set aside in the groups listed above.
  2. Pour 3 Tbsp of oil with a high smoke point (like corn or peanut, or even ghee or  clarified butter; canola is the lowest smoke-point oil you should use) into the pressure cooker. Turn heat to high.
  3. Cut the lamb and beef into large chunks (save the bones) and season with salt, pepper, and paprika.
  4. When the oil begins to shimmer, brown the lamb and beef on all sides. Remove and set aside.
  5. Reduce heat to medium. Saute the leeks/onion and garlic for about 1 minute. Add the flour and stir to combine.
  6. Deglaze with the ale. Then add the stout and scotch.
  7. Place the bones into the cooker first, then add the meat back, and then the rest of the ingredients. Top with 3 pints of water, or as much as you need to just fill under the Max Fill line.
  8. Return the heat to high. Close and lock the lid. Cook on high until pressure valve whistles or rattles, then turn heat down to low and cook for about 33 minutes under pressure.
  9. Remove the bones, bay leaves, and herb sprigs. Meat should be tender and the veggies supple. Ladle into bowls and allow to cool before serving.

DISSECTION

We are using about 1.5 pounds of bone-in meat each because we want the bones for the stock. Once cooked, we’ll have about 3 pounds of meat.

If you don’t have a pressure cooker, you can use a large crock pot and cook on high for 333 minutes, or about 5 1/2 hours. It is much harder to make what is essentially the stock this way, however.

POST-MORTEM

Definitely serve with whisky or ale or stout. Can’t decide? How about a whisky barrel-aged ale?  Or a Half and a half?