Home Cooking on the Road

As fun as it can be to taste the local cuisine when you’re on tour, fueling your body for peak performance can prove a challenge. Restaurant options might be limited, and foreign flavors may not sit well. By packing a few tools and taking a trip to the market, you can make your own healthy recipes on the road.   

Photo by Matthew Murphy, Courtesy Keigwin

Jaclyn Walsh

Keigwin + Company

“Eating on tour is a lot of throwing together different food groups. One tour I brought my NutriBullet, because I love making smoothies. Having this for breakfast sustains me.”

Breakfast Smoothie

Ingredients:

1/2 frozen banana

1 cup frozen strawberries

1 tbsp. nut butter

1–2 cups almond milk

Directions:

1. Combine ingredients in food processor, being careful not to overfill.

2. Blend and enjoy!

Courtesy Carolyn Dorfman

Elise Pacicco

Carolyn Dorfman Dance

“I often make this for lunch. We sometimes rehearse in studios that have no fridge, no microwave and no quick restaurants within walking distance, so I need something that’s filling and healthy, and won’t go bad or need to be heated up.”

3-Bean Mediterranean Salad

Ingredients:

1 cucumber

1 red bell pepper

2 stalks celery

1/2 red onion

1 can red kidney beans

1 can chickpeas

1 can cannellini beans

1 small container feta cheese

1 bunch fresh mint

1 bunch fresh parsley

extra-virgin olive oil (to taste)

lemon juice (to taste)

salt and pepper (to taste)

Directions:

1. Chop cucumber, pepper, celery and onion to preferred sizes.

2. Combine all ingredients in bowl.

3. Toss salad and enjoy!

Photo by Rosalie O'Connor, Courtesy ASFB

Katherine Eberle Bolaños

Aspen Santa Fe Ballet

“On tour, there are many late nights after shows with few food options. In some cases, we are lucky to have a kitchen in our hotel room, and my roommate and I take full advantage. I love to make risotto: It’s easy and makes a nice comfort food if you’ve been on the road for a while. You can put whatever you feel like that day in it.”

Lemon, Onion and Mushroom Risotto

Ingredients:

1 onion

1–2 cloves garlic (to taste)

cooking oil

1 cup Arborio rice

5 cups vegetable broth

1 cup mushrooms

1 lemon

grated Parmesan cheese (to taste)

salt and pepper (to taste)

Directions:

1. Chop onion and mince garlic. Sauté in oil over medium heat for about 5 minutes.

2. Add rice. Cook for 2 minutes.

3. Add 1 cup of broth, stirring constantly.

4. Once the liquid is absorbed, add 1 more cup of broth, continuing to stir.

5. After the 3rd cup of broth is absorbed, add mushrooms and juice from 1/2 a lemon.

6. Continue to add and stir remaining broth (should take about 30 minutes).

7. Serve with salt and pepper, Parmesan and a dash of fresh lemon juice. 

The Creative Process
Rehearsal of Yvonne Rainer's Parts of Some Sextets. Photo by Paula Court, Courtesy Performa.

Yvonne Rainer's Parts of Some Sextets (AKA "the mattress dance") hasn't been revived since it premiered in 1965. Nor has Rainer had any wish to do it again, to ask performers to heave 10 mattresses around while carrying out 31 tasks that changed every 30 seconds. It was an unwieldy, difficult dance. (Even the title is unwieldy.) But Emily Coates, who has danced in Rainer's work for 20 years, became curious about this piece and was determined to see it again—and to dance in it. She will get her wish November 15–17, when the mattress dance will be performed as part of the Performa 19 Biennial.

Keep reading... Show less
Sponsored by NYCDA
Ailey II artistic director Troy Powell teaching an Ailey Workshop at NYCDA. Courtesy NYCDA

Back in 2011 when Joe Lanteri first approached Katie Langan, chair of Marymount Manhattan College's dance department, about getting involved with New York City Dance Alliance, she was skeptical about the convention/competition world.

"But I was pleasantly surprised by the enormity of talent that was there," she says. "His goal was to start scholarship opportunities, and I said okay, I'm in."

Today, it's fair to say that Lanteri has far surpassed his goal of creating scholarship opportunities. But NYCDA has done so much more, bridging the gap between the convention world and the professional world by forging a wealth of partnerships with dance institutions from Marymount to The Ailey School to Complexions Contemporary Ballet and many more. There's a reason these companies and schools—some of whom otherwise may not see themselves as aligned with the convention/competition world—keep deepening their relationships with NYCDA.

Now, college scholarships are just one of many ways NYCDA has gone beyond the typical weekend-long convention experience and created life-changing opportunities for students. We rounded up some of the most notable ones:

Keep reading... Show less
Health & Body
Getty Images

Nadine Kaslow, a psychologist who works with dancers at Atlanta Ballet, offers tips for creating a more body-positive studio experience:

Keep reading... Show less
Sponsored by Harlequin Floors
Left: Hurricane Harvey damage in Houston Ballet's Dance Lab; Courtesy Harlequin. Right: The Dance Lab pre-Harvey; Nic Lehoux, Courtesy Houston Ballet.

"The show must go on" may be a platitude we use to get through everything from costume malfunctions to stormy moods. But when it came to overcoming a literal hurricane, Houston Ballet was buoyed by this mantra to go from devastated to dancing in a matter of weeks—with the help of Harlequin Floors, Houston Ballet's longstanding partner who sprang into action to build new floors in record time.

Keep reading... Show less

mailbox

Get Dance Magazine in your inbox