A post by Colin K. Bills, Production Manager
The title of this post could easily refer to a prop we’ve got in mind for this year’s production. Indeed, our selection of fake meats — from the Boar’s Head that will once again make an appearance in 2018 to the côtelette de veau bien rôtie sans os produced last year as one of our foods in les Parties de Grégoire — is mouthwateringly delectable. That is, unless one is a vegetarian or allergic to painted Styrofoam.
However, the sausage here is of the metaphoric sort. Those who have been on or backstage in a Christmas Revels can surely appreciate the time, effort, sweat (and alas, sometimes tears) that are required of the hundreds of folks who contribute to this epic performance. And while effort is surely required, time is our most valuable commodity. Members of the chorus know that auditions for Christmas occur in late May. That’s nearly seven months before the show! That should be enough time to put this thing together, right?Read more →