New Place Players • Dining with Shakespeare
Welcome to a new world of Gourmet Salon Shakespeare

We combine immersive theater with exquisite dining to create unforgettable experiences. Whether for a corporate event, a charity benefit, or a private celebration at home, we perform full productions of Shakespeare as part of a feast of live music, gourmet food, and fine wine.

New Place Players is a traveling, experiential troupe which celebrates the connection of people by combining theatrical performance and dining in a unique pleasurable experience. We transform an existing space into a new place, where full or shorter cabaret productions of Shakespeare are performed as part of a feast at communal tables. Employing his original five-act format and the natural intervals within, the drama, music, and food are each given room to flourish. The fourth wall is gone and the action surrounds and envelops the guests, transporting them through a journey of the senses. The company is an ensemble of fifteen of the highest caliber professional Equity actors and musicians. We play in clients' homes, clubs, boardrooms, schools, places of worship, restaurants, pubs; indeed in any space where people gather to celebrate. Our audiences range in size from 20 to 150, and the food, inspired by the world of each play, ranges from an exquisite five-course gourmet menu with wine pairings to a hearty simple meal served family style. Our seasoned chefs include Max Hansen (Thomas Keller protégé) and Ross Posmentier (Head Chef at New York Presbyterian's VIP Amenities Unit). We also work with clients' and venues’ own catering teams.

NOW BOOKING...

Create the ultimate corporate or private holiday party. Our Midsummer Night's Cabaret and our full production of A Midsummer Night's Dream are available for booking with Chef Max Hansen throughout the holiday season in NY, NJ, and PA.

Choose the perfect venue. We can travel to you and transform your own place, or we can book a unique event space for you. We’ve partnerships in the tri-state area and in NYC, including the Roger Smith Hotel, Casa Duse, and The Players' Club, among others.

What We Offer

  • We perform throughout the Northeast Corridor in event spaces, restaurants, private homes, and Casa Duse, a historic 19th century townhouse in Park Slope, Brooklyn.
  • A full production of A Midsummer Night's Dream or Twelfth Night with professional Equity actors and live music.
  • The performance surrounds and envelops the audience, creating an atmosphere of intimacy and excitement.
  • Max Hansen (Thomas Keller protégé ) creates a five-course gourmet menu inspired by the world of each play. We can also work with your favorite caterer.
  • Several menu budget options available.
  • A one hour pre-event consultation in the space is required.
  • Professional Equity stage manager assures good communication, maximum efficiency and minimal inconvenience.

Sample Menus
Twelfth Night
Menu No. 1

Orsino's Hors D's
Smoked Salmon Napoleons with a Chive Crème Fraiche
Filet Carpaccio on Crostini with a Béarnaise Aioli and Crispy Shallots

Act I
Viola's Seared Scallop with Le Puy Lentils, Smoked Bacon
and a Rich Horseradish Jus

Act II
Maria's Puree of Cauliflower Soup with Prosciutto and Black Truffles

Act III
Sir Toby's Roasted Venison Chops with a Poivrade Sauce served
with a Roasted Parsnip and Yukon Gold Puree
and sautéed “Comeback Farm” Winter Greens

Act IV
Aguecheek's Blue Moon Acres Organic Arugula
with a Crispy Goat Cheese and Potato Cake,
Aged Balsamic Vinegar, EVOO and Sea Salt

Act V
Olivia's Lemon Chiffon Nuptial Cakes with a Citrus Glaze
and Fresh Blackberries
Rojo's Coffee

Sample Menus
Twelfth Night
Menu No. 2

Orsino's Hors D's
Pekin Duck Breast on Wanton Crisps
with Hoisin Sauce, Scallions and Cucumbers
Smoked Salmon Napoleons with a Chive Crème Fraiche

Act I
Viola's Seared Scallop
with Braised Canelloni Beans, Oven Roasted Tomatoes,
Fresh Thyme and White Anchovies

Act II
Maria's A Warm Potato and Leek Soup
with Smoked Bacon, Pumpernickel Croutons,
a Julienne of Fried Leeks and a Chive Oil

Act III
Sir Toby's Chianti Braised Boneless Beef Short Ribs
with a Roasted Parsnip and
Yukon Gold Puree and sautéed “Comeback Farm” Winter Greens

Act IV
Aguecheek's Blue Moon Acres Organic Arugula
with Toasted Pine Nuts, Currants,
Shaved Reggiano Parmesan, Aged Balsamic Vinegar,
EVOO and Sea Salt

Act V
Olivia's Individual Belgian Dark “Chocolate Pudding”
with Brown Sugar, Whipped Cream and Fresh Blackberries
Fresh Brewed Coffee

Sample Menus
A Midsummer Night's Dream
Menu No. 1
 

Hippolyta's Hors D'oeuvres
A Roasted Cherry Tomato and Goat Cheese Tartlet
with Fresh Thyme and Garlic
Smoked Salmon Rillettes on Crostini
with a Lemon Caper Crème Fraiche

First Course
Hippolyta's Herb Marinated and Grilled Shrimp
with an Anchovy Butter, Fregola
Sarda, Sauteed Spinach served with Grilled Ciabatta

Second Course
Titania's Heirloom Tomato Gazpacho with Avocado
and a Cilantro Oil

Main Course
Bottom's Chianti Braised Boneless Beef Short Ribs, a Farro Risotto
with Shibumi Mushrooms,and Sauteed Broccoli Rabe

Salad Course
Puck's Blue Moon Acres Arugula with Currants, Toasted Pine Nuts,
Shaved Reggiano Parmesan Cheese and a Citrus Vinaigrette

Dessert
The Lovers' Individual Fruit Napoleons
Raspberries, Blackberries and Blueberries with
Puff Pastry Crisps and a Brown Sugar Whipped Cream

Sample Menus
A Midsummer Night's Dream
Menu No. 2

Hippolyta's Hors D'oeuvres
Olive & Feta Tartine
Smoked Salmon Canapé

First Course
Helena's Scallop Crudo - Sliced Scallop in Citrus
with Heirloom Tomato
Chili. Micro Greens, EVOO

Second Course
Peaseblossom's Roasted Shitake & Oyster Mushrooms
Served with Arugula, Shaved Manchego, Spiced Walnut and
Titania's Cent Ans Red Wine Vinegar

Main Course
Bottom's Slow Cooked Beef, Braised in Mustard Seeds, White Wine & Sherry,
Served with Roasted Red Potatoes, Broccoli Rabe and Dill Pollen

Salad Course
Puck's Peaches and Plums-Spiced Ricotta
Pistachio. NY Wildflower Honey

The Creative Team...

Craig Bacon • Artistic Director
Craig Bacon was trained and designated as a voice teacher by Master Teacher Kristin Linklater and also studied voice with Noah Pikes and Richard Armstrong, both founding members of the Roy Hart Theater Company. He also studied clown and buffoon with Philippe Gaulier and Lecoq movement technique with Norman Taylor. Craig is an Artistic Associate of the Mercury Theatre in Colchester UK, where he stagedMacbeth, The Tempest, The Crucible, and served as the voice and text director for four seasons. Craig currently teaches voice and text at the Actor’s Sudio MFA program at Pace University. He has held faculty appointments at SUNY Purchase, Columbia University, Fordham University, NYU (Atlantic Theater Company), National Theater Institute (US and UK), The Actors Centre (London), The Linklater Center, and Shakespeare & Co (Lenox, MA). In addition to his extensive vocal coaching in the UK, he has served as vocal coach for several productions in New York, including Anthem, which is currently running Off-Broadway at the Baryshnikov Center, and The English Channel by Robert Brustein at the Abingdon Theater. At SUNY Purchase he directed The Winter’s Tale, By the Bog of Cats, and co-directed LAByrinth Theater Company’s One-Acts with Richard Crawford. Craig has also worked internationally as an actor, both in Europe and the US. Productions include The Tempest (Mercury Theatre, UK), Henry IV, pt. 1, Much Ado About Nothing, Merry Wives of Windsor (Shakespeare & Co.); Cymbeline, The Rover, Twelfth Night (Lincoln Center Inst.); One Flew Over the Cuckoos Nest, Who’s Afraid of Virginia Woolf, A Christmas Carol (American Drama Group, Europe); Kenneth Lonergan’s Borderlines, Off-Shore Wind w/William Hickey, Sunday’s Child w/Celeste Holm (HB Playwrights). Craig trained extensively with Uta Hagen, Herbert Berghof, and Tina Packer.Craig has had a life-long love affair with good food and wine. In Paris in the late 70’s he served as a valet at the Residence of the American Ambassador, serving gourmet dinners to the likes of François Mitterrand and Baron Philippe Rothschild. He also made sure that Miss Lillian Carter had her glass of bourbon in her room each night (she was on her way to work for the Peace Corps in Africa). She preferred it without ice.
James Ortiz • Creator, Director, Set and Puppet Design
James is a NYC based actor, director, writer, puppet designer, and co-artistic director of Strangemen & Co. Design/directorial credits (puppet or otherwise) include: The Tempest (DC Shakespeare), Sea Wife(Naked Angels), Mercury Fur (The New Group), King Lear (Delacorte Theatre in the Park), Ludic Proxy (Soho Rep.), King Lear (Theatre for a New Audience), A Midsummer Night’s Dream (New Place Players), Miss Lilly Gets Boned (Studio 42), My Base and Scurvy Heart (Studio 42), An Intimate Evening with Typhoid Mary(Glass Bandits), and The Woodsman (Ars Nova, 59E59).
www.strangemencompany.com
Max Hansen • Master Chef
Max Hansen has been one of the premier caterers in the Philadelphia region for more than two decades, recognized for serving “food with heart” — delicious cuisine with personalized attention. He has regularly cooked for dignitaries and heads of state, including Michelle Obama and both George Bush junior and senior. A celebrated cookbook author, Chef Hansen has been featured in Food & Wine, Bon Appetit, Saveur, Philadelphia magazine, and countless other regional and national publications. In addition to producing extraordinary weddings, corporate events and affairs, Max Hansen owns and operates Max Hansen Kitchen, which encompasses all four of his brands: Max Hansen Caterer, Max Hansen Smoked Salmon, Max Hansen Carversville Grocery, and Max Hansen Firewood.After graduating top of his class from the New England Culinary Institute, Max taught other aspiring chefs. While chefing for a diplomat in France, Max furthered his study of classic French cuisine, making it the foundation for his culinary style. He subsequently worked in Manhattan with cooking icons Michel Rostang (Hotel Plaza Athénée) and Thomas Keller (Rakel), who encouraged Max to settle for nothing less than culinary excellence.
Flavio Gaete • Production Manager & Music Director
Flavio has worked as a musician, sound designer, and actor, and has collaborated with various ensembles in theater, film, and dance. Some of his latest collaborations have been with the Hudson Warehouse, Accidental Movement, and Richard Boulanger (Berklee College of Music). With Dr. Boulanger, he was involved with the proofreading of The Csound Book (M.I.T. Press) and providing a sample library for the OLPC Foundation. Flavio remains active as a freelance teacher and violist, having taught at the Rudolf Steiner School in NY and the Institute of Audio Research. He has worked with various orchestras and ensembles, including the Orquesta de Cámara de Chile, Distinguished Concerts International NY, The Philharmonic Orchestra of the Americas, the Manhattan Camerata, and various others, performing at Lincoln Center, Carnegie Hall, the Kennedy Center (Washington D.C.), and Palacio de Bellas Artes (Mexico City), among others.