Who We Are
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.
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.
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.
Ross entered the professional kitchen for the first time at the age of 14. Throughout his teen years, he worked at fine restaurants on Nantucket Island and Cape Cod, but truly became serious when he ventured into Manhattan, to work at Wayne Nish’s March Restaurant on East 58th Street. Upon graduating from the Culinary Institute of America, he accepted a full-time position at March.
After completing one year there, Ross left the U.S. to work in Italy. This decision came as a recommendation from Lidia Bastianich of Felidia, where he had worked both as an intern during his time at the C.I.A., and later as her Sous Chef.
In Milan, Chef Ross worked at A.F.M. Banqueting, the city’s highest-end catering company, and cooked mostly for the fashion industry. Clients included Gucci, Armani, Versace, Prada, Fendi, Dolce & Gabana, Roberto Cavalli, and more. Mr. Posmentier worked at Al Ceppo in Rome and Cibreo in Florence.
Ross then was invited to Seoul, Korea as guest Chef at Anna Bini, promoting and introducing traditional Italian cuisine, elevating the culinary level of this Trattoria. Next, the opportunity of a lifetime came along; to work as the second Chef in command at Townhouse Galleria, Europe’s first seven star luxury hotel.
Upon returning to the U.S. Ross became a private Chef for a highly influential family in Greenwich, Connecticut. For the past six years Mr. Posmentier has been the Senior Executive Chef of NewYork-Presbyterian Hospital’s Amenities Unit at the Weill Cornell Medical Center.
Available for booking:
© 2018 New Place Players