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I have become a staff writer for StageLight Magazine, a new theatrical magazine covering the best of Broadway and Off-Broadway!

Visit, follow us on Facebook and Twitter and pick up your copy at the TKTS Booth in Duffy Square.


Recipes Of The Stars

We asked some of our favorite Broadway personalities to share their best recipes with us.

Jenn Gambatese's Corn Souffle

Corn Souffle aka Corn! Corn!! Corn!!!

(one recipe for 8-10)



Grease casserole dish (8 c. size=2 qt.) with Crisco, bottom and sides

1 egg, beat with fork, then add

1 can cream style corn, mix, add

1 can regular corn, drained, mix, add          

(x 2 of everything for large group)

1 pt. sour cream, mix, add

3/4 stick melted butter, mix, add

1 Box Jiffy Corn Muffin Mix, mix

Pour mixture in casserole dish, bake 350 for 1hr.

James Barbour's Sweet Potato Casserole with Pecan Topping

Note: This isn't a fat-free recipe, though it does have less fat than other recipes of its kind.





Sweet Potato Casserole with Pecan Topping

4 large or 6 medium sweet potatoes, cooked (I used a pressure cooker) and peeled

2 tablespoons margarine

1/4 cup soy creamer or soymilk

1/4 cup orange juice

1 teaspoon vanilla extract

1/4 cup sugar

1/4 cup maple syrup

1/2 teaspoon salt

3/4 teaspoon freshly grated nutmeg

3/4 teaspoon cinnamon


1/4 cup margarine

1/2 cup brown sugar, packed

1/3 cup unbleached white flour

3/4 cups chopped pecans

2 tablespoons maple syrup

Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil).

Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.

Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.

 Ann Harada's "Aunty Bessie's Custard Pie"

In Hawaii, where I'm from, custard pie is a staple food, more common than apple pie! This is based on a recipe from the best baker in our family.




Aunty Bessie's Custard Pie


1 1/2 c. flour

1/4 c. butter

1/4 cup shortening

1/2 tsp saltice water

Cut the butter and shortening into the flour and salt until mixture is pebbly and fine. Add the ice water in tablespoons and stir until it makes a ball. Roll out between two pieces of wax paper and transfer crust into 10 inch pie tin. Refrigerate until needed.

Custard filling:

2 and 3/4 c. whole milk

6 eggs

2/3 cup sugar

1/2 tsp. salt

1 t. vanilla


Scald milk. Beat together eggs, sugar, salt and vanilla. Pour scalded milk into mixture, stirring constantly (or eggs will cook!) Pour custard into unbaked pie crust. Sprinkle with nutmeg. Bake at 450F for 10 minutes, then lower heat to 350F and bake for 15-20 minutes. Test custard with knife blade, custard is set when knife comes out clean. 

"Serve warm or chilled."

Karen Mason's Satan Bars


Recipe from KAREN MASON by way of her Mom, Marion Mason

(This is one of my favorite desserts my Mom made! I couldn’t stop eating these bars, so I nicknamed them Satan Bars……which stuck! They are evil!!! And soooo delicious!) 




3/4 cup butter or margarine

1-1/2 cup sugar3 eggs

1 tsp. Vanilla

1-1/3 c. all-purpose flour

1/2 tsp. Baking powder

1/2 tsp. Salt

3 tbl. Baking cocoa

4 cups miniature marshmallows


1-1/3 cups chocolate chips3 tbl butter or margarine1 cup peanut butter


1-1/3 cups chocolate chips

3 tbl butter or margarine

1 cup peanut butter

2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs & vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Spread in a greased jellyroll pan & bake @ 350 degrees for 15-18 minutes. Spread Marshmallows evenly over cake, and return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

For Topping #1, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly until melted and well-blended. Spread over cooled bars.

For Topping #2, proceed as above, only add rice cereal to melted ingredients. Spread over Topping #1. Chill.

Once chilled, you can cut the cake into about 36 delicious bars!

Gavin Creel's Oreo Surprise

ONE package oreos

ONE cup butter

ONE cup powdered sugar

ONE 8 oz cream cheese

TWO 8 oz cool whip

TWO boxes instant chocolate puddings

TWO and 2/3 Cup cold milk

Press 2 rows of oreos (crushed) onto the bottom of the 9x13 pan. Melt butter and pour over the cookies.

Place in fridge while you prepare the following:

Mix cream cheese and powdered sugar. Fold in 8 oz of cool whip.  

Make the pudding (both boxes) using only 2 2/3 cup milk total. 

Layer the cream cheese mixture on top of the Oreo crust, then later the pudding on top of that.

Finally,  spread the rest of the cool whip on the top and garnish with the remaining row of oreos.

Eat, smile, die of a heart attack. 

Mary Bond Davis' Jalapeno Corn Bread

In Los Angeles, the corn meal and grits we buy on the West Coast is Alber's. The foundation for my recipe is based on the corn breadrecipe from the side of the Alber's corn meal box.





Jalapeño Corn Bread

1 cup corn meal1 cup all purpose flour

1 tsp. salt

1/4 cup sugar

1 tbsp. baking powder (use Rumford - it has no aluminum!)

2 eggs

1 can Green Giant Mexicorn

1 1/2 cups extra sharp cheddar cheese (2 cups for cheese-eating freaks! (CEF))

1/8 to 1/4 cup of pickled, sliced-in-a-jar, jalapeño peppers (according to taste. I like it spicy!)

1 cup milk

1/4 cup corn oil

Preheat your oven to 400°. Put the first five ingredients into a bowl. Drain the Mexicorn, put it in the batter. Chop the pickled, sliced-in-a-jar, jalapeño peppers and add them to the batter. You can even put a couple of tablespoons of the liquid from the brine of the peppers into the batter. Shred the cheese. Add 1 cup (1 1/2 cups for CEF) of cheese to the batter along with the milk, eggs and oil.  Stir it up and throw it into a greased pan. I use corn oil in a cast iron skillet because it gives the bread a nice flavor. Put the remaining half cup of cheese on top of the corn bread batter. Bake for at least one hour or until it's as firm as you want it to be. I’ve made this recipe with whole wheat flour, blue corn meal; experiment. Try it this way first and then start riffing! Serves eight or more depending upon how you slice it. Use this corn bread for your stuffing! ENJOY!

Scott Nevins: Bobchi's Deviled Eggs

Growing up in Queens NY, the biggest night of the year for my family was Christmas Eve. My Bobchi (Polish for Grandmother) would plan for months to get everything ready for this big night. My Grandparent's home in Woodside would be packed to the walls with family, friends, food, drinks, laughter and even a visit from Santa Clause himself! Being a child who was slightly on the heavier side (ahem) I of course couldn't wait for all of the delicious food she had prepared! For me though, one dish stood out from all of the rest: Bobchi's deviled eggs. For years I would race my brother Ryan and cousin Nicole into the house to devour these yummy little treats (I always won THAT race!).

 By the time I was almost a teenager, Bobchi, noticing my love of these deviled eggs said "do you want me to teach you how to make them?". I didn't know why, but even at that young age, I felt that this was an important moment, like the passing down of a family ritual. For weeks I would boil dozens upon dozens of eggs trying to perfect her simple recipe (the problem was: it's more about eyeballing every measurement and going by taste buds, not numbers). I finally started to get it right and began making them when we would have holidays at our own house. I even added my own signature touch on how to prepare them (see below). They were no match for Bobchi's deviled eggs of course, but why worry, we'd always have her perfect ones on Christmas eve. Well, shortly after Christmas Eve that year, Bobchi became very ill. She was checked into a hospital, diagnosed with lung cancer and passed away just days later.

Bobchi had a huge impact on my life, the way that all Grandmother's do, which obviously reached much further than just a deviled egg recipe, but by teaching me this recipe just in time, she kind of passed the torch, and It was now my turn to take the lead. I still feel a real sense of tradition and pride each time I have to make these eggs for a Holiday or a party, and I think of her each and every time I make them. So, I guess in a way, I am passing the torch once again as I share this recipe with you. Just do me a favor: think of her (and me) when you make them, and even more so, when you enjoy them with your family and friends. Happy Holidays!

Bobchi's Deviled Egg Recipe

- Boil and de-shell 1 dozen eggs.

- cut each egg in half and remove the yoke, placing it in a bowl

- clean out the remaining egg white areas of left over yoke and wash them gently.

- Mix (about) 3 table-spoons of mayonnaise into the egg yokes and stir until you get a nice smooth consistency with no "lumps" of dried yoke.

- for extra flavor, add some dry mustard  (you can also use the sandwich kind) to your desired taste. Don't add too much before tasting. Some people sprinkle it on top after the eggs are done, I personally like it mixed in instead.

- Now for my signature touch: Once the mix is complete and you have the taste you desire, pour it into a sandwich baggy and seal it. Take a scissor and cut off one of the corners of the bag (only a small piece). This will create your own version of a "pipping bag" like cake decorators use. This will make your process simpler and cleaner, with stylish results!

- Squeeze the bag gently from one end and fill the empty egg-white in a small circulate motion. 

- Once all of the eggs are filled, you can either place them out for eating or If you need to store them, a great trick is to gently place toothpicks in the eggs that are in all corners of your platter, and one in the center. Then lay a piece of cellophane or cling wrap over. This will allow you to store the eggs properly without damaging the design.

Scott Nevins is producing and hosting SPARKLE: AN-ALL STAR HOLIDAY CONCERT as a benefit for The Actors fund on Monday, Dec 17th in NYC with Harvey Fierstein, Lorna Luft, Norm Lewis and a slew of Broadway's best. Get your tickets at

Marty Thomas: Sweet Stuff Chili. Serve it only to the best people in your life this holiday.






Julie Halston: Best Butter Cookies Ever








Jan Maxwell: Butter-braised Asparagus and Oyster Mushrooms with Peas and Tarragon

I never look forward to Thanksgiving dinner. I always say, "Oh goody, Thanksgiving. We get to have beige food." And I'm a vegetarian, so...not much for me to eat. We found this recipe in the NYTimes a few years ago and tried it out. Now it's a regular at Thanksgiving. My fave, because I can eat it, it's delicious and most importantly -- it's not beige. We usually double or triple this recipe because there's usually a crap-load of ingrates at the table.

It's hard to mess this one up. But if you do, do what I do and just throw yourself on the kitchen floor howling, "Why me?...Why me?!!" repeatedly until someone you've invited with culinary talent comes in and takes over. Then you can grab a drink and relax with the rest of the guests. 

Niki Scalera: Scalloped Corn Casserole


Dan Gutierrez

Daniel Gutierrez comes to New York all the way from Wisconsin! Having graduated from the University of Wisconsin Stevens Point with a BFA in musical theatre and dance, Daniel has been working professionally in the biz since 2005. Some of his NY Theatre credits include "Chicago" (Tour), "Jersey Boys" (Frankie Camp), "Radio Broadway Live" (Town Hall), "Giselle" (Lincoln Center), "Gypsy of the Year" (Minskoff Theatre), and BCEFA's "Easter Bonnet" (New Amsterdam Theatre). On film and television, Daniel has been seen in MTV's "Dance or Drop," "The View" Barbara Walters Special, "Target" Commercial, and lets not forget being a showcase showdown winner on "The Price is Right!"

Daniel Gutierrez in "Chicago", Photo Credit: Jeremy ShafferNow Daniel is dazzling audiences around the country on the US tour of Broadway's "Chicago" Come see Daniel light up the stage:

October 2-3 at Blumenthal Arts in Charlotte, NC

October 4-7 at Cobb Energy Performing Arts Centre in Atlanta, GA

October 16-17 at Indiana University Auditorium in Bloomington, IN

October 19-21 at Lied Center for Performing Arts in Lincoln, NE

October 23-24 at The Hanover Theatre in Hanover, MA

October 26-28 at The Bushnell in Hartford, CT

November 1-4 at Citi Performing Arts Center Wang Theatre in Boston, MA

November 8-11 at the Pittsburgh Symphony Orchestra Heinz Hall in Pittsburgh, PA.

1. Who or what inspired you to become a performer? When I was a kid I always watched movies with Gene Kelly and I knew that he was the exact person I wanted to be. Even though I don’t tap, he always inspired me to dance and be in the movies!

2. Who haven't you worked with that you would like to? Well being in "Chicago" I worked with a lot of awesome people but one person who I am dying to work with one day in another field is Dustin Hoffman. Legend! Maybe one day he will play my dad in a movie. hahaha

Daniel Gutierrez in "Chicago", Photo Credit Corey Wright3. You've been on tour with "Chicago" for a few years now. How do you keep it fresh night after night? I have been touring with the show since 2008, having done over 2000 performances, I think for me it’s the idea of remembering how I felt when I sat in the crowd for the first time seeing a Broadway show and that feeling of awe that I left with. I am so blessed I can do that for someone new every night!

4. What's your favorite thing about the character you play? Well I play the "Spirit of Fosse" so to go out there every show and know that I am the one they chose to portray his style of dance is such and honor!

5. What has been your most embarrassing moment on stage? Ok so in a performance of "West Side Story" about 7 years ago, I had a moment in the show that was a specialty spot where I had to do this back flip off someone hands. One night I went to set up for the flip, all eyes on me, and so I'm launched into the air but somehow never make it over. I flew about five feet up and landed hard on my back for everyone to see. I just got up and had to keep going. Crackin up of course!!

6. What is your favorite part of the rehearsal/preview period in a show? Where is your favorite place to rehearse on your own? My favorite part of rehearsal is getting to feel the energy of everyone the first time we sing the first group number. That sound always blows me away! I always love to rehearse a song in my room or dance at pearl studios!

7. What was the worst job you took to make ends meet so that you could pursue acting? The first job I took to make money besides performing was actually extra work in TV and movies. Not a bad choice but way too long of hours for little money! Some days I would be up until 4 or 5 am and have an audition the next day at 10. Crazy!

Daniel Gutierrez NOH8, Photo Credit: Adam Bouska8. What was the first concert you ever attended? What music are you listening to these days? My very first concert ever was Neil Diamond. I was about 9 years old and my parents took me and my twin brother to see him. Loved it! Now a days I love listening to anything from pop to country to acoustic rock. Right now the new PINK album is my jam!

9. What's the best advice you've ever received? The best advice I have ever received was from Mr. Ben Vareen when he came to see our show on my birthday, and he said, "Always trust yourself and never sacrifice who you are for anything, you are here because you showed them your real soul, and that’s what makes you special." Ill never forget that!

10. What can we expect to see from you in the future? Tell us about any solo stuff too! Well I'm still pounding the pavement for my next gig, but I am currently working on writing my country/acoustic album and also starting a web series with a friend of mine called "Chad and Fred’s Adventures" (working title) which should be out soon hopefully!


11. Tell us one little known fact about yourself. I am currently working on a new business not related to theatre at all that’s gonna blow your mind! Shhh it’s a secret!

12. Favorite way to stay in shape/spend your day off? I love to run about 3 miles before every hardcore workout! That way I can eat everything I want and still stay in shape! Ha. On my days off I love to work out then spend most of the day outside if the weather is nice. I'm a huge outdoor adventure freak!

13. Boxers or Briefs? Boxerbriefs actually!

14. If you could have any super power, which one would you choose? I would love the power to TRANSFORM!


2012 Broadway on Broadway Coverage for StageLight Magazine

I was very fortunate to do StageLight Magazine's press coverage of Broadway on Broadway 2012. From pics with Perez Hilton and "Once" Tony Award winner Steve Kazee and a host of other Broadway favorites to interviews with two-time Tony Award nominee Carolee Carmello and "Spiderman's" Reeve Carney to a performance by the cast of Kathie Lee Gifford's new musical "Scandalous," StageLight Magazine covered it all! Check it all out below...and be sure to follow StageLight Magazine on Facebook and Twitter!

Adam Rothenberg and Reeve Carney ("Spiderman" on Broadway)Adam Rothenberg and Andrew Keenan-Bolger (currently in "Newsies" on Broadway)Steve Kazee (Tony Award winner for "Once" on Broadway) and Adam Rothenberg

Adam Rothenberg and Perez Hilton (Gossip Columinist and currently starring in "NEWSical the Musical")

Cast of Broadway's "Once" performing "Falling Slowly" From Broadway's "Annie," Katie Finneran ("Miss Hannigan") and Anthony Warlow ("Daddy Warbucks") Legendary Chita Rivera accepting the Spotlight on Broadway award


Broadway's "Bring It On" performs "It's All Happening" Carolee Carmello and the cast of "Scandalous" performing "For Such a Time as This" Cast of "Motown" with founder of Motown Berry Gordy. Kathie Lee Gifford hosting Broadway on Broadway 2012Hoda Kotb makes special appearance at Broadway on Broadway 2012Carolee Carmello and the cast of Broadway's "Scandalous"

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