Don’t Think She’s Not! Real Housewives of Atlanta’s Kandi Burruss Joins Off-Broadway’s NEWsical the Musical

first_img View Comments Christine Pedi NEWSical the Musical is a forever changing, complexly un-sanitized musical mockery of all the news that’s fit to spoof. NEWSical sets all of today’s biggest pop culture headlines to music, including news about Honey Boo Boo, Paula Deen, Anthony Weiner, A-Rod, Kim and Kanye’s baby North West and more. Off-Broadway is getting Kandi Koated. Sassy Real Housewives of Atlanta star and Grammy-winning singer-songwriter Kandi Burruss joins the cast of off-Broadway comedy NEWSical the Musical beginning January 13.  The housewife will play in the zany show through January 26 at the Kirk Theatre. Star Files Show Closed This production ended its run on June 17, 2019center_img Created by Rick Crom and directed by Mark Waldrop, NEWSical also currently features Christine Pedi, Michael West, Susan Mosher and Tommy Walker. In addition to appearing on Bravo’s Real Housewives of Atlanta, Burruss was a member of the multi-platinum-selling R&B group Xscape. She has written and produced hits for Alicia Keys, Mariah Carey and Pink. She is also the writer of Destiny’s Child songs “Bug A Boo” and “Bills, Bills, Bills.” She won a Grammy Award for TLC’s “No Scrubs,” and was the first African-American woman to win ASCAP’s Songwriter of the Year award. Related Shows Newsical The Musicallast_img read more

Barbra Streisand Fights Back Over The Normal Heart

first_img The Normal Heart takes a look at the challenges in trying to raise awareness during the early days of the AIDS crisis in New York City. The made-for-TV movie features stars including Mark Ruffalo, Julia Roberts, Matt Bomer, Taylor Kitsch, Jim Parsons, Joe Mantello, Denis O’Hare and Jonathan Groff. View Comments While we prep our DVRs for the May 25 premiere of Ryan Murphy’s HBO adaptation of Larry Kramer’s Tony-winning drama The Normal Heart, there’s one stage and screen icon that has something to say, first. Barbra Streisand released a statement to the Hollywood Reporter in response to a 2012 email from Kramer to Streisand that went public, which accused her of not having “quite the same burning passion to make it as you always claim.” Streisand was the first filmmaker to discuss a screen adaptation with Kramer, having held an option on the project for ten years following the play’s 1985 premiere and championing it even when she no longer held the rights. “I tried very hard to get it made,” said Streisand. “In the press, Larry kept speaking out against me. But I think it’s unfair to keep blaming me for the movie not getting made. I worked on it for 25 years, without pay.” Despite all that’s occurred, the Oscar winner reveals: “I’m glad it’s finally here.”last_img read more

Andrew Rannells & Lena Hall Go Glam in New Hedwig Portrait from Squigs

first_img Lena Hall Show Closed This production ended its run on Sept. 13, 2015 The Tony-winning revival of Hedwig and the Angry Inch continues to tear down walls at the Belasco Theatre, but there’s a new sugar daddy satisfying our sweet tooth: stage and screen star Andrew Rannells. Broadway.com Resident Artist Justin “Squigs” Robertson stopped by a recent performance to catch the Tony nominee wigging out, and penned this sketch of the new star alongside Tony winner Lena Hall as Yitzhak. Take a look out Squigs’ latest work of art, then catch Rannells and Hall for yourself in Hedwig and the Angry Inch at the Belasco Theatre. Star Files Hedwig and the Angry Inch View Comments Related Shows Andrew Rannells About the Artist: With a desire to celebrate the magic of live theater and those who create it, and with a deep reverence for such touchstones as the work of Al Hirschfeld and the wall at Sardi’s, Squigs is happy and grateful to be among those carrying on the traditions where theater and caricature meet. He was born and raised in Oregon, lived in Los Angeles for quite a long time and now calls New York City his home.last_img read more

Ring in the New Year With Laura Benanti at 54 Below

first_img Star Files We can’t think of anyone we’d rather sing “Auld Lang Syne” with! Laura Benanti will ring in the new year with a new show at 54 Below. The Tony winner and Twitter queen will return to the Times Square hotspot on December 31, along with composer and music director Todd Almond.Benanti stole the show last Christmas as the Baroness in The Sound of Music Live! and is currently appearing on Nashville. She won her Tony for the role of Gypsy Rose Lee in the musical Gypsy. Her additional Broadway credits include The Sound of Music, Swing!, Into the Woods, Nine, The Wedding Singer, In the Next Room and Women on the Verge of a Nervous Breakdown.Check out Benanti’s recent appearance on Show People with Paul Wontorek here. View Commentscenter_img Laura Benantilast_img read more

Angel Reapers Will Extend Off-Broadway

first_img Angel Reapers Show Closed This production ended its run on March 20, 2016 Related Shows View Commentscenter_img Martha Clarke Martha Clarke and Alfred Uhry’s Angel Reapers will extend off-Broadway through March 20; it had previously been set to shutter on March 13. The production began previews on February 2 and will officially open on February 22 in The Romulus Linney Courtyard Theatre at The Pershing Square Signature Center.Directed and choreographed by Clarke, the show features traditional Shaker songs and a mix of modern dance and actual Shaker movements. Angel Reapers follows the Shakers, an early American religious sect, which sought to connect with God through ecstatic ritual and strict celibacy. While the congregants strive desperately to maintain divine purity, the needs of the flesh threaten to take hold.The cast includes Sophie Bortolussi, Nicholas Bruder, Asli Bulbul, Lindsey Dietz Marchant, Ingrid Kapteyn, Rico Lebron, Gabrielle Malone, Sally Murphy, Matthew Oaks, Andrew Robinson and yon tande.last_img read more

Hamilton Director Thomas Kail on Those 16 Tony Nods

first_img Related Shows from $149.00 View Comments Hamiltoncenter_img History (and anyone who can manage to get a ticket) has its eyes on the Thomas Kail-helmed hit Hamilton, which garnered 16 Tony nominations on May 3. One went to creator and title star Lin-Manuel Miranda’s right hand man Kail, who also directed In the Heights. The two-time Tony nominee appeared on Late Night with Seth Meyers on May 4 to react to the record-breaking number of Tony nods. “This is a time of the year when so many Broadway shows have attention on them, so the fact that people recognize the work of our designers and our actors is incredibly moving…It was a remarkable day.” Don’t wait for it—watch the video below! Thomas Kaillast_img read more

Broadway Grosses: Waitress Joins the Millionaire’s Club

first_imgKeala Settle, Jessie Mueller & Kimiko Glenn in ‘Waitress'(Photo: Joan Marcus) Here’s what baking—and a hit musical during a holiday weekend—can do. The Sara Bareilles musical Waitress, which begin performances in March, surpassed the $1 million mark in grosses for the first time this past week. After Hamilton and School of Rock, it’s the third of this season’s five Tony Award for Best Musical nominees to join the Millionaire’s Club. Expect Shuffle Along to be next; having reached its highest gross at $985,656 this past week, it’s tapping toward the seven-figure milestone. Meanwhile, Best Play contender The Humans played to 98.05% capacity—a slight decrease from the previous week. We suspect a trophy on June 12 is all it would take for the Stephen Karam play to get the couple of points it needs to reach SRO.Here’s a look at who was on top—and who was not—for the week ending May 29:FRONTRUNNERS (By Gross)1. The Lion King ($2,072,450)2. Hamilton ($1,917,923)3. Wicked ($1,744,424)4. Aladdin ($1,524,878)5. The Book of Mormon ($1,346,049)UNDERDOGS (By Gross)5. Fun Home ($387,952)4. Fully Committed ($371,654)3. Eclipsed ($295,071)2. The Father ($246,823)1. An Act of God ($122,461)*FRONTRUNNERS (By Capacity)1. The Book of Mormon (102.38%)2. Hamilton (101.74%)3. Shuffle Along (101.66%)4. Waitress (101.15%)5. The Lion King (99.88%)UNDERDOGS (By Capacity)5. The Curious Incident of the Dog in the Night-Time (65.63%)4. Kinky Boots (65.59%)3. Fiddler on the Roof (62.28%)2. Jersey Boys (60.73%)1. Eclipsed (58.25%)* Number based on two preview performancesSource: The Broadway League View Commentslast_img read more

Watch Jennifer Lopez & Lin-Manuel Miranda Team Up

first_img from $149.00 Related Shows We told you Hamilton mastermind Lin-Manuel Miranda would still be in our hearts (and in the headlines) post-Ham! Fresh off of his final performance, the Tony winner joined fellow New York native and Latin pop superstar Jennifer Lopez onstage at The Today Show on July 11 to perform their single, “Love Make the World Go Round,” a tribute to the victims of the tragic Orlando shooting that occurred on June 12. The audience included 50 survivors and victims’ family members. Proceeds from the track, which is currently in the third slot on the iTunes Top Songs chart, will benefit the Hispanic Federation’s Proyecto Somos Orlando; 95 percent of the victims in the deadliest mass shooting in U.S. history were Latino. Check out J. Lo and Miranda’s anthemic performance below! Star Files View Commentscenter_img Hamilton Jennifer Lopez & Lin-Manuel Miranda(Photo: Emilio Madrid-Kuser) Lin-Manuel Mirandalast_img read more

Backyard Barbecue.

first_img Judy A. Harrison Experts/Sources: Cook beef and pork to an internal temperature of at least 160 degrees Fahrenheit and poultry to 180 F. Don’t put cooked meat or poultry on the same plate that held the raw meat unless you have thoroughly washed the plate. Cook Meat ThoroughlyThe final step to safe grilling is getting the meat cooked thoroughly.”The best way to tell when it’s thoroughly cooked is to use a meat thermometer ora metal stem-type test thermometer,” Harrison said.Beef and pork should reach an internal temperature of at least 160 degrees Fahrenheitfor medium and 170 F for well done. Poultry should be 180 F.Be especially careful to check ground meat. Ground beef should reach at least 160 F inthe center. Ground poultry should reach 165 F.”We used to recommend that if the juices were running clear and the meat was brownin the center it was done,” Harrison said. “We now know that some ground beefturns brown before it reaches 160 degrees and some stays pink after it reaches that point.You need to check it with a thermometer.”Harrison said people often ask her why you can eat a steak that’s pink in the center,but not a hamburger. “Most bacteria need air to exist,” she said. “With acut of meat, the contaminants are mainly on the surface.”During cooking, the surface reaches a high temperature rather quickly, and thebacteria are killed,” she said. “But with ground beef, air and bacteria getspread throughout the product during grinding. So you need to get the center thoroughlydone.”Keep Foods Safely Hot Getting the meat safely cooked is half the battle. Keeping it safe is the other. “Once the food is cooked, transfer that hot product from the grill to a serving utensil where it can be kept at 140 degrees F or above for serving,” Harrison said. “That’s especially important if it will be out more than two hours, or even more than one hour on a hot day.” Try warming trays, crock pots or chafing dishes with Sterno burners to keep foods hot. (Request the full-size images.)center_img Separate Raw Foods From CookedThe second step is to keep raw foods separated from cooked.”Don’t put cooked meat or poultry on the same plate that held the raw meat unlessyou have throughly washed the plate,” Harrison said.Always thoroughly wash your hands and all preparation areas and utensils.Keep Grill Hot, CleanStep three to safe grilling is the grill. A few years ago, consumers were alarmed whenscientists published studies alleging that compounds formed when food is charred on agrill are carcinogenic.”To be safe, allow coals to burn until they’re ashy white (about 20 to 30minutes), before you begin cooking,” Harrison said. “That will make sure thetemperature is high enough to cook properly.”Trim fat from meats, too, to help prevent flame-ups that can char food.Once the coals are ready, look at the grill. How clean is the rack?”Most people just let whatever residue is on there burn off,” Harrison said.”That’s probably OK. But a cleaner, safer alternative is to wash the grill rack inhot, soapy water as soon as you finish cooking.”Don’t let food residue stay on the grill,” she said. “If you do, it’sharder to clean, and bacteria are more likely to be present and multiply.”If you’re basting with marinade, remember to keep raw and cooked foods separate.”Set aside a separate bowl of the marinade to use for basting,” Harrisonsaid. “Don’t let the marinade that has come in contact with the raw meat get back incontact with the meat as it is cooking, or you’ll just add the bacteria back.” Faith Peppers is the director of public affairs with the University of Georgia College of Agricultural and Environmental Sciences. With the backyard grilling season starting in earnest, many outdoor cooks’ greatestfear is E. coli. But more hidden dangers lurk in the handling than inside the meat, says aUniversity of Georgia expert.”The first place people go wrong is taking foods from the freezer and thawing themon the counter,” said Judy Harrison, an Extension Service food safety specialist withthe UGA College of Family and Consumer Sciences.”Thawing foods at room temperature allows bacteria to multiply,” she said.”The first step in keeping meat and poultry safe for grilling is to thaw them andmarinate them in the refrigerator.”last_img read more

Green Industry Updates

first_imgUniversity of GeorgiaBulldogs and Gators tend to tangle on the football field. But theuniversities of Georgia and Florida have been teaming up foryears to provide one-day updates for nursery, greenhouse andlandscape professionals.The 2004 Green Industry Updates will be Oct. 12 in Kingsland,Ga., Oct. 13 in Quincy, Fla., and Oct. 14 in Cairo, Ga.Participants will learn about new technologies, products andenvironmental issues while earning pesticide recertificationcredits.The Oct. 12 and 13 updates are mainly for landscape pros. Theyoffer such topics as troubleshooting tree problems, managingcitrus in urban settings, pest-resistant plants and seasonalcolor beds.The Oct. 14 session is mostly for nursery and greenhouseprofessionals. It will cover new weed control methods andproducts, nursery runoff management and pest-scouting techniques.Each all-day program combines classroom lectures with outdoor,hands-on activities. Georgia participants earn 3 hours ofpesticide recertification credit at the Kingsland program and 4hours at Quincy or Cairo. Fees are $40 for each or $45 after Oct.1.To learn more about any of the updates, call the UGA TiftonCampus Conference Center at (229) 386-3416. Or print off thecomplete agenda and register on-line at the TCCC Web site (www.ugatiftonconference.org/greenindustry).last_img read more