Paradise Lost
by John Milton
Adapted for the stage by Michael Barakiva and the Upstart Creatures
May 4, 2013
with
Franca Sofia Barchiesi
Michelle Beck
Paul Bernardo
Kersti Bryan
Lauren Coppola
Stephen Bel Davies
Curzon Dobell
Estefania Fadul
Mark Curtis Ferrando
Drew Foster
Lindsey Gates
Erick Gonzalez
Jake Green
Carol Halstead
Broughton Hansen
Kelly Hutchinson
Maggie Lacey
Linda Larson
Phil Mills
Rahaleh Nassri
David Scotchford
Roya Shanks
Eric Sutton
Alexandra Trow
Jason Bruffy – Associate Producer
Catherine Costanzo – Stage Manager
Aaron Poochigian - Scholarly Consultant
Suzanne Chesney – Costume Consultant
Shane Rettig – Music Arranger
Kersti Bryan: The Box Office Manager
Lauren Coppola: Audience Outreach
Stephen Bel Davies: Voice and Speech Coach.
Estafania Fadul: Assistant Director
Mark Curtis Ferrando: Web builder & digital media manager
Carol Halstead: Mistress of Tea
Linda Marie Larson: Bread Broad, Rentals Coordinator
Rahaleh Nassri: Entrepreneur-at-Large
David Scotchford: Promo Video Choreographer, Kitchen Master
Roya Shanks: Menu Consultant
Eric Sutton: Chair of Literature and Design Committee
Alex Trow: Master Baker and Milton Lover
Lindsey Gates: Sommelier
Brian Wiles: Tech Master
Gene Gillette: Tech Master
Jennifer Joan Thompson: Cook
Special Thanks:
Paradise Lost was developed in part during a residency at the Eugene O’Neill Theater Conference in January, 2013.
First Meal – Full Tea
Savory Course: A Sampling of the following sandwiches:
Dr. Quinn’s Cucumber Delight (Vegetarian)
English cucumber dolloped with house-made wasabi cream cheese, garnished with a grape tomato. Named in honor of Cherub and Honorary Upstart Dr. David Quinn.
Tears Such Angels Weep (Vegetarian)
Crostini covered with goat cheese ricotta punctuated black olive tapenade.
McDonald’s McMilton (Vegetarian)
Eggs salad sandwich with roasted red peppers on white bread. Named in honor of Cherubim and Honorary Upstart K. Ann McDonald.
Smoking Johnny Jon
Pumpernickel, cream cheese and smoked salmon sandwich.
Adam’s Coq
Tarragon Chicken Salad Sandwich on seeded bread with apples and cashews.
Sweet Course: A Sampling of the following desserts:
Fruit of Knowledge Upside Down Cake
Browned apples baked into a syrupy brown sugar cake
Sin Squared
Dark chocolate cacao brownies
Divine Thumbprints
Assorted jam cookies
Anonymous Morsels
Lemon & poppy seed scones, named in honor of our many generous anonymous donors
Demon’s Darts
Blueberry, blackberry and strawberry picks garnished with fresh mint leaves.
Second Meal – The Banquet
Entrée:
Abel’s Sacrifice (Meat)
Whole pig, roasted and carved.
Cain’s Sacrifice (Vegan)
Chickpea & sweet potato stew simmered in Morrocan spices.
Grain:
Celestial Bounty w/Fruit of Woe (Vegan)
Fluffy quinoa tossed with unsweetened coconut, chopped almonds, fresh ginger and diced apples.
Vegetable:
Shaved Paradise (Vegan)
Brussels Sprouts sliced and tossed with roasted chestnuts and currants, drenched in an apple cider vinegar reduction.
Salad:
Angel’s Offering (Vegetarian)
Romaine and arugula, clementine slices, toasted pecans and Greek feta dressed in a homemade balsamic vinaigrette.
