The 2016 Fringe Festival is approaching its end, and while it’s tragic that our lives can’t always feature such a bevy of thrilling and thought-provoking performance, I’m sure everyone is ready to return to their normal routines that include things like sleep. But before you settle back into that same old, there’s still a bit of celebratory fun to be had here at FringeArts. The 2016 Audi FEASTIVAL, FringeArts’ annual fundraiser, is coming to the waterfront Thursday, September 29 and bringing some of Philadelphia’s best restaurants and performers in tow.
For the first time in FEASTIVAL history, co-host Michael Solomonov (Zahav, Abe Fisher, Federal Donuts) will curate a live gastronomic performance, taking advantage of the event’s Fringe Fire Pit and PECO Ice Station to prepare some divine dishes that will be served directly to guests. Chefs Solomonov, Nick Macri (La Divisa Meats), and Brad Spence (representing Alla Spina and the Vetri Family of restaurants) will heat things up, manning two rotisseries and a grill, while Chefs Greg Vernick (Vernick Food + Drink) and Peter Serpico (Serpico) will keep it cool over at the ice station.
Food won’t be the only thing there to grab your attention though. After all, this is FringeArts. Circadium, the nation’s only school of contemporary circus, will astound you throughout the evening with stilt walkers, jugglers, contortionists, and aerialists providing quite the spectacle. Returning for their second FEASTIVAL, FringeArts favorites Red 40 & The Last Groovement will be bringing their raucous clown funk party back to their old stomping grounds with an LED video stage provided by Tait Towers. Inside FringeArts at the Audi Artist Lounge muralist Juan Dimida will live paint a 2017 Audi A4 over the course of the evening, utilizing a mix of traditional painting styles and cutting-edge digital art to achieve his innovative vision. Meanwhile in the lounge, Brian Sanders’ JUNK, a consistent Festival favorite, will be showcasing their wildly imaginative and daring brand of physical theater.Read More