Pahrump Valley High School’s theatre and culinary arts departments recently joined forces to present an unforgettable experience, combining live theatre with fine dining for their production of The Complete Works of William Shakespeare Abridged, Revised, Again. This collaboration, which included a themed brunch on November 2 and dinner on November 7, offered audiences a double delight, highlighting the dedication and creativity of students in both departments.
Under the direction of Dr. Audra Duvall, the five-member cast tackled the Bard’s works with enthusiasm and humor, delivering a 97-minute show that kept the audience laughing from beginning to end. The cast featured Luigi DeAngelis as Jess (also serving as Assistant Director), Landon Hartman as Adam, Zachary LeBlanc as Daniel, Chase Moore as David, and Benny Weaver as Bob. Their spirited performances showcased both their understanding of Shakespeare’s wit and their ability to engage the audience, creating a lively, interactive experience.
Behind the scenes, the theatre department’s tech crew, led by Stage Manager and Lead Tech Lyndon Steeno, worked seamlessly to bring the production to life. Sound Technician Jeremy O’Neal and Lighting Operator Talyn Blazon set the mood and ensured the technical aspects complemented the actors’ performances. Matthew Vergara and Hayden Sherard, the DECK crew, and SPOT crew member Ethan O’Rourke also provided invaluable support backstage. Dr. Duvall, often seen laughing along with the audience, praised her students’ hard work and commitment, saying, “This was all the kids. I just got to watch and enjoy all their hard work.”
Complementing the theatre department’s efforts, PVHS’s culinary department, led by Chef Jones, prepared themed meals for the showings, with culinary students gaining invaluable real-world experience. Emalee Bolling, who served as Sous Chef for both events, explained how this collaboration has grown under Chef Jones’s leadership. “Chef came in with a vision to give culinary students hands-on learning through events like these,” Bolling shared. “It’s allowed us to build our skills in ways we hadn’t imagined.”
For the brunch, the culinary students served a buffet that included scrambled eggs seasoned with Scottish spice, crispy bacon, sausage, and fresh waffles topped with homemade lemon curd and whipped cream. A rosewater honey raspberry syrup added a unique, flavorful touch, while savory hash-brown potatoes with bell peppers and onions completed the meal. The brunch also featured a juice bar, offering fresh blends like carrot-ginger and apple-kale juices, crafted with a juicer the department acquired through previous fundraising.
The dinner event, a sold-out success, began with an herb salad of mixed greens, basil, rosemary, mint, and pomegranate, tossed with a balsamic vinaigrette just before serving. The main course was a comforting shepherd’s pie, layered with ground beef, bell peppers, carrots, and onions, and topped with freshly piped mashed potatoes. For dessert, the culinary students prepared a “historically accurate” red velvet cake without artificial dyes, which had a natural pink hue and a taste that surprised guests.
Bolling described her role as Sous Chef, managing the kitchen’s “back of house” during both events. She explained, “I oversaw the brigades, each focusing on a specific part of the meal, which kept things running smoothly. Only a couple of us spoke directly with Chef, so we could streamline communication and avoid kitchen chaos.” Chef Jones’s hands-on approach has not only strengthened students’ culinary skills but has also introduced them to professional kitchen practices, preparing them for future careers in the culinary industry.
This partnership between the theatre and culinary departments not only showcased the students’ talents in each field but also brought the PVHS community together for a memorable celebration of performance and flavor. “It’s been inspiring to see these students put their skills into practice in such creative ways,” Chef Jones remarked, her pride evident. Dr. Duvall echoed this sentiment, noting that the theatre-cooking fusion added a dynamic element to the performance, making it a true celebration of PVHS student creativity.
With plans for more collaborative events on the horizon, including a and another dinner theatre production in February, the PVHS theatre and culinary departments are establishing a legacy of inventive, community-centered experiences that extend learning far beyond the classroom.
