The Pahrump Valley High School Theatre Department recently delivered a moving and heartfelt production of Steel Magnolias, capturing the humor, strength, and sorrow of the beloved play. The all-female cast performed six shows, each one a testament to their dedication and talent. Despite the outstanding performances, audience attendance was disappointingly low, a point that Theatre Director Dr. Audra Duvall hopes to change in future productions.
“They went really well! We would have LOVED to see more people in the audience, though,” said Dr. Duvall. “It was SUCH a good show… but the first week had barely 20 people in the audience each night… and we have room for 200 people. The girls worked so hard. They were so natural and dedicated. They just WERE the characters. Many people commented that they came to the show just to see if ‘high school students could pull it off’—and they absolutely did. You forgot their ages… you were transported by time and space. It was brilliant.”
One special night of the production featured a dinner theatre experience, where the PVHS Culinary Department prepared a meal inspired by Southern cuisine. Guests were treated to a menu of fried chicken, corn, green beans, sweet potatoes, biscuits, and the iconic cuppa cuppa cuppa cake, a dessert mentioned in the play. The culinary classroom was transformed into a setting reminiscent of Shelby’s wedding reception, enhancing the immersive experience.
The menu was thoughtfully curated by Culinary Arts teacher Chef Jones, in collaboration with her students. “The menu was a real group effort,” she said. “Since our dinner was inspired by the Steel Magnolias drama showcase, I wanted to celebrate the classic Southern comfort food that makes this region so special. Instead of making all the decisions myself, I started things off by asking the students what came to mind when they thought of the theme. Their stories about family recipes, grandparents, and cherished meals really set the tone. From those lively brainstorming sessions, we refined a list of dishes that not only fit the event but also challenged the students in new ways.”
Preparing a meal of this caliber was no small feat, especially since many students were unfamiliar with some of the techniques required to execute the dishes. “This event pushed everyone out of their comfort zones, especially since most of the team was made up of first-year students and enthusiastic culinary club members, some of whom aren’t even in my classes,” Chef Jones explained. “They just spend their free time after school in the kitchen, soaking up every bit of knowledge they can. I broke down each dish into key culinary skills: from pickling vegetables and making pepper jelly to practicing consistent knife cuts and even fabricating whole chickens. I have to say, the chicken lesson was a standout moment. So many students dove right in, learned quickly, and even began teaching one another. We even had an unexpected, friendly speed competition, and a student successfully broke down a whole chicken in less than six minutes!”
The effort and preparation paid off, resulting in a successful event that left both guests and participants proud. “The event was a success! Every one of these dinners we end up having more guests and a bigger menu. We are going to need more tables pretty soon!” Chef Jones said. “This is the largest crowd and the most challenging menu they have done. The students ran the show with confidence and great teamwork. There were a few hiccups, there always are in any big event, but what really impressed me was how they naturally stepped up to lead and handled every challenge. The food came out beautifully, and the dining room was set up entirely by the students. Seeing everything come together from the kitchen to the dining room decor was not only a testament to their creativity but also to their dedication and ability to work as a team.”
She also gave a special acknowledgment to the students who went above and beyond. “Every student deserves recognition, but I’d like to highlight those first-year students who tackled tasks like fabricating whole chickens for the first time, then went on to help others learn along the way. I also want to commend the culinary club members who put in extra hours after school, driven purely by their passion for food. And let’s not forget the leaders in the dining room who organized and directed the setup with such finesse. They truly made the event their own. I’m incredibly proud of how they embraced every challenge, and while I’m honored to guide them, it’s their hard work and dedication that made the night unforgettable.”
The preparation for Steel Magnolias was extensive, requiring the cast to master not only the emotional depth of the characters but also elements such as wigs, Southern accents, and lengthy dialogue.
“I cannot give enough praise to our assistant directors Kyleah Hoffman and Vanessa Sherard. With the amazing help of their steadfast stage manager, Liv Davis, we daily poured into the research of the original story written by the playwright about his sister, the movie rendition, and the digging into the 80s for fashion, hair, and shoes,” Dr. Duvall said. “What we learned is that acting at this level is being craved! We have done so much with comedy, we really want to dig into some of the more serious stuff.”
Looking ahead, the PVHS Theatre Department plans to continue its growth and evolution. Next year’s productions will be chosen based on student interest, with an emphasis on original works, student-directed plays, and a blend of smaller, more diverse casts.
“The plan for next year is to keep digging for what the kids want to create, write plays, direct and produce… and with tech up and running, the second year we will be creating from the ground up!” said Dr. Duvall. “Finding a way to blend a smaller cast into both genders and effectively reach audiences will be our next big dig. We have got to help the community to see that we are worth seeing.”
Dr. Duvall emphasized the importance of audience support in keeping high school theatre alive and thriving. While the culinary department’s dinner theatre experiences add an extra layer of appeal, ticket sales remain crucial for the program’s sustainability.
“The culinary department does an incredible job with our dinner theatres… but we cannot have dinner every night. We have to sell tickets to replenish our next show. As is, with Shakespeare and Steel Magnolias, we are lucky that we broke even,” Dr. Duvall explained. “If we can get sponsorship and people willing to help advertise in programs or work on creating season tickets (to help costs), maybe 2026 will have more expensive shows that we can expand upon!”
The overwhelmingly positive response from those who did attend Steel Magnolias serves as proof of the high-quality theatre being produced at PVHS. One audience member shared a review on NextDoor, writing:
“Pahrump Valley High School theater group put on an absolutely wonderful performance of Steel Magnolias. They had the crowd in stitches and in tears to what should have been a full house. Great job, ladies! You did an outstanding job! It was a standing ovation from the crowd for these talented cast members.”
Dr. Duvall and the PVHS Theatre Department remain hopeful that more people will take a chance on local high school productions in the future.
“As it is—if you want to see good theatre, you will have to have faith that we will produce a quality show up until our audiences become steady,” she said. “We are so grateful to everyone that came to see this year’s shows! Keep it up! We need you!”
