Dancers often make the best chefs. Photo by Quinn Wharton
Tired of the typical turkey and stuffing? For Thanksgiving this year, try something different with these personal recipes that dancers have shared with Dance Magazine. The ingredients are packed with dancer-friendly nutrients to help you recover from rehearsals and fuel up for the holiday performances ahead.
If anyone raises an eyebrow at your unconventional choices, just remind them that dancers are allowed to take some artistic license!
Stix-Brunell in Alice's Adventures in Wonderland. Photo by Johan Persson, Courtesy Royal Opera House
"I'm better at dancing than cooking," Beatriz Stix-Brunell admits. A first soloist at The Royal Ballet, the New York City native largely relies on London's burgeoning food scene for major meals.
One exception: her lucky performance dish, a straightforward pasta recipe with prosciutto. "I make it the night before and bring it to the opera house," she says. "It's the perfect mixture of carbs and protein before a big show that requires long-lasting energy. And it also makes me feel like a chef!"
Royal Ballet dancers Yasmine Naghdi and Beatriz Stix-Brunell recently got together for a different kind of performance: no decadent costumes, sets, stage makeup or lighting. Instead, the principal and first soloist danced choreography by principal character artist Kristen McNally in a stark studio.
The movement is crystal clear, and at the beginning, Naghdi and Stix-Brunell duck and weave around each other with near vacant stares. Do they even know they have a partner? And how should they interact? The situation raises a much larger question: How often do we see a female duet in ballet?