Book & lyrics by Howard Ashman, music by Alan Menken
Directed by Dave Radtke

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LITTLE SHOP OF HORRORS posterLittle Shop of Horrors tells the story of a downtrodden nerd named Seymour Krelborn who lives in the basement of his workplace, Mushnik’s Flower Shop in Skid Row. Mr. Mushnik treats Seymour like dirt, causing Seymour to bemoan his fate: “I keep askin’ God what I’m for, And He tells me ‘Gee, I’m not sure.’”

The other employee at the “God and customer forsaken store” is the blonde bimbo Audrey, with whom Seymour is hopelessly in love. Audrey secretly fantasizes about living a life with Seymour as her husband, but doesn’t reveal her dreams because her boyfriend, a sadistic dentist named Orin Scrivello, D.D.S, wouldn’t like it. For Seymour, everything is about to change. A strange and exotic plant he recently bought is beginning to blossom into something the likes of which no one has ever before seen…

This affectionate spoof of 1950’s sci-fi movies is a hilarious and side-splitting musical. This production features Dan Berger, Wendy Vogel, Ray Lebowski, Jay D. Benson, Tony Wright, Anna Futoran, Cicely Tutson, TeQuanna Colvin and Aretta Baumgartner.

Performance dates: May 5, 6, 12, 13, 19, and 20 at 8:00 p.m.
Tickets are $15.00 for Adults and $12.00 for Students and Seniors.

Monmouth Theatre
636 Monmouth Street
Newport, Kentucky

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DINNER 122: Tuesday, May 2, 2006

A simple dinner for me tonight — just the end of the left-over LaRosa’s pizza. Wendy has rehearsal for LITTLE SHOP OF HORRORS at Falcon Theater tonight (in preparation for this weekend’s opening), so I was left to a quiet house this evening. The downtime, after our busy weekend, is quite welcome.

When I was just starting culinary school in September 2003. I had a conversation with Ray, an employee at the University of Cincinnati College of Pharmacy who was just finishing up his culinary program in the evening. Since I planned to attend classes in the evening, Ray’s advice was very useful to me. I remember Ray telling me that in his final term of classes he had evening classes two nights a week and how difficult that was. At the time, I recall thinking, “How hard could it be to have classes two evenings a week?”, and have been well-reminded of how hard it is this term, as I attend Garde Manger on Monday & Wednesday evenings. It’s difficult because I have to pack everything in my car the night before — knife kit, school bookbag, chef’s coat, hat, neckerchief, apron — and the pants go into my work backpack so I can change in my office at the end of the day. I joke with Wendy it’s like I’m moving in and out twice a week. On the plus side, it makes the week go very quickly and enhances my appreciation of ‘down nights’, like tonight. Even though I gripe about it, I am very happy to be able to attend culinary school.

In response to a site visitor who asked, this is the GARDE MANGER book we’re using.

Garde Manger, The Art and Craft of the Cold Kitchen

DINNER 123: Wednesday, May 3, 2006

An unexpected change of plans tonight… I was scheduled to have GARDE MANGER class at Cincinnati State this evening. When I arrived at the school’s kitchen, it was apparent that our food cart — the requisitioned food items that we’re to use in the class — had not arrived. Chef arrived shortly after and made a few calls only to find out that the employees in receiving had already left for the evening so there was no hope of getting our food items.

We did the best we could with what we had on hand, taking the time to create ‘presentation plates’ of our cold soups (I made a Tomato Basil soup) for chef to evaluate and taste. However, we were still done with everything before 6:00. So I headed home as quickly as I could because I knew Wendy had gotten her hair bleached for LITTLE SHOP OF HORRORS, the show she’s doing for Falcon Theater, which opens this Friday and I wanted to see what it looked like. While it’s a big change, she’s still super-gorgeous. She invited me to attend rehearsal this evening, so I went with her. Dinner was a visit to the drive-through at Wendy’s for chicken nuggets and fries.

The rehearsal went well and I think their show is going to be very good.

DINNER 124: Thursday, May 4, 2006

Tonight was Wendy’s final dress rehearsal — the last rehearsal before LITTLE SHOP OF HORROR’s opening night at Falcon Theater. All the elements of the show should be there and working perfectly; the only thing missing should be the audience. I had the night off, so was around the house with the critters. Dinner was a miserable “Roast Beef Gyro” and a Jamocha shake from Arby’s.

DINNER 125: Friday, May 5, 2006

After work today, I drove directly to Newport Kentucky because it’s opening night of Wendy’s show at Falcon TheaterLITTLE SHOP OF HORRORS!

I stopped at Walgreen’s to pick up some Swedish Fish candy for the cast, then headed down to a restaurant that is the theater’s new neighbor — Lightfoot’s. Lightfoot’s, run by mother-and-daughter team of Sandy & Toni, opened its doors today, so I was excited to support them (and hungry too!). They’ve done a nice job of rehabing the interior of the building, which was previously a restaurant but had been closed for several years. The interior looks good, with tables set with tablecloths and candles. I was given the fairly-basic lunch menu from which to order, so I ordered some cream of potato soup, chicken strips, fries, and a couple beers. Their dinner menu is a bit more interesting; offering lobster tails, steaks, and other choices.
The show went very well and the large audience loved it. I’m very proud of Wendy and all her hard work, as well as the work of the cast. After the show, the cast and crew, about 20 of us, went back to Lightfoot’s for post-show partying.

DINNER 126: Saturday, May 6, 2006

The second night of Wendy’s show, LITTLE SHOP OF HORRORS, for Falcon Theater, so we drove down together and stopped to pick up a couple tacos at Taco Bell before the show. After the show (which was very good this evening), we all went to York Street Cafe for a late-night snack, though Dan & I stopped at Lightfoot’s for a few Fried Bologna Sandwiches, which we carried into York Street, much to the delight of the owner, who is now considering putting them on his menu!