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My Experience Through Hell: Dante's Inferno in 10 Courses

Having aided JJ Gonson from Cuisine En Locale in the past, when I heard about JJ's next O.N.C.E. one month ago, I knew I had to take part. JJ's O.N.C.E.'s, or One Night Culinary Events, are multi-course meals held on short notice sporadically throughout the year, and include as much locally sourced food as possible.

However, this was not like any other O.N.C.E. It was not going to be just once. Three nights, 10-courses, full with actors, dancers, music, and script: a culinary, theatrical, and musical interpretation of Dante's Inferno. Welcome to

O.N.C.E. in Hell

Venue: Club Oberon, home of the American Repetory Theater's The Donkey Show.

Dante's Inferno is the first of three parts of Dante Alighieri's allegorical work, The Divine Comedy. This poem describes Dante's journey through Hell (Inferno), Purgatory (Purgatorio), and Heaven (Paradiso). The great Roman poet Virgil is Dante's first guide, and it would be he who would lead guests through Inferno and the 9 Circles of Hell, in what would be a magnificent production.

Weeks of work were put into the event, from all aspects of production and people of all talents. As a part of the kitchen crew last Tuesday, I was led by the three chefs of the show: JJ Gonson, Trevor Smith, and also Jennifer Ede, who did an amazing job communicating between the kitchen crew and the servers. The kitchen work involved some very intense chopping, cooking, dishwashing, and plating to serve approximately sixty people, and the work could not have been done without the contribution of many other Cuisine En Locale volunteers. Because of the intensity of the work, the time flew by. And before I knew it, we were already plating the tenth course, Heaven.



Luckily, in addition to being a part of the kitchen crew on Tuesday, I had the opportunity to attend the event on Wednesday. And it was wonderful to be able to see the hard work put into the kitchens become a part of this:



Virgil, our guide for the night, led us through the 9 Circles of Hell, each with its own culinary, theatrical, and musical interpretation, for the evening.

The night began in "Limbo," with a Clear Flour bread roll and water. Next, the two lovers Paolo and Francesca tangoed in "Lust," while we were served a Duxbury oyster shooter with a Keown Orchards Green Apple mignonette sauce. Guests were subsequently brought to the third course, Gluttony, where the servers, who were essential to creating the feel for the evening, carelessly tossed baked beans and Stillman's apple cider-glazed pork ribs in our plastic bowls with extremely large spoons. As we were served, Virgil led Cerberus, 3-headed dog and guardian of the Gluttons, engage in an eating contest with himself and a large bowl of beans. "Wrath" presented irritated and impatient waiters. So if you had been too busy enjoying the show rather than eating, you had best be prepared to wolf down the Jasmine kale salad with Grapes of Wrath Vinaigrette. "Heresy" was next, with a lobster salad enclosed in a delicate and flakey tomb-shaped puff pastry, adorned in a chili pumpkin sauce.

We were then taken to the seventh course, "Violence," where the Minotaur, part man, part beast, tore beets and smeared the "blood" all over his body, as we were served Jen's dark-red, sauerkraut cold beet soup, topped with white creme fraiche. "Fraud" followed as the eighth course, where guests received, suprise: Tofu Wellington, not the anticipated Beef Wellington that was written on the menu. In "Treachery," we were given Beelzebub's Beelzeburger, as the servers rocked out to a song about fast food. And then Lucifer came forth, Prince of Hell.

Lucifer, Virgil, and the servers

After the nine circles of Hell (and bypassing Purgatory), we found ourselves in Heaven, guided by Dante's dead and beloved Beatrice (who did some amazing acrobatics), and where Dante comes face to face with God (Anthony Saffery), who strummed some lovely tunes on the guitar.

It was a wonderful, entertaining night, and enjoyable in more ways than one.

Many thanks to Clear Flour, Keown Orchards, Stillman's Farm, Verril Farms, and Sherman Market, who provided much of the locally sourced food for the night. And a big thank you to everyone else who made these nights possible, including the servers, actors, dancers and Oberon staff, the sound, production, and tech staff, the Cuisine En Locale crew, volunteers, and many others!

For another take on the event, a more detailed course-by-course description of the night, and some links to the musical components of the evening, I encourage you to read this review on LimeyG bends yer lughole.

It was wonderful to not only be a part of the kitchen crew one night, but also to be able to enjoy and appreciate the show on another evening as well. I am already looking forward to the next O.N.C.E.

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