La Rondine: Difference between revisions

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===Confetti Drop===
===Confetti Drop===
As the DS area of the stage was very cramped, this had to be hung from 1 bar. It also needed to be operated by a performer on stage.
We found that this method of making a confetti drop was very good. Unlike the traditional method of using 2 bars and a bag between the two, we found that the amount of confetti dropped was very easily controlled, along with a very precise 'start' and 'stop' to the confetti drop.
Confetti used was a 25/25/25/10 mix of Le Maitre Chinese Confetti in Blue, Le Maitre Chinese Confetti in Red, White Paper confetti and Le Maitre Glitter confetti in Gold.
The White paper confetti was left over from [[Carousel 2013]] and was sourced from Halo Lighting. http://www.halo.co.uk/index.php/sales/confetti/metallic-confetti-loose/493-white-paper-confetti


===Beams with foliage, bunting and lanterns===
===Beams with foliage, bunting and lanterns===

Revision as of 20:57, 20 May 2014

La Rondine
Creative
Director Benjamin Davis
Composer Giacomo Puccini
Set Designer Guiseppe Belli
Costume Designer Emma Belli
Lighting Designer Oliver Gorman
Production Team
Stage Manager Oran O'Neill
Deputy Stage Manager Jane Paterson
Technical Stage Manager Jennifer Howes
Deputy Technical Stage Manager/Head of Flys Ian Smyth
Deputy Technical Stage Manager Stuart Lord
Chief Production Electrician Ben Terry
Deputy Production Electrician Kieran Fitzpatrick
Lighting Operator and Programmer Laura Mason
Lighting Crew Amy Donaldson Ross Pringle
Information
Venue New Athenaeum
Performance Dates 10th - 15th May 2014

An Opera in 3 Acts by Giacomo Puccini. To be performed 10-15th May 2014.

Company

Creative Team

Technical Team

TSM

Groundplan

Flyplot

Technical Elements

False Pros

Boudoir Truck

Booths

Confetti Drop

As the DS area of the stage was very cramped, this had to be hung from 1 bar. It also needed to be operated by a performer on stage.

We found that this method of making a confetti drop was very good. Unlike the traditional method of using 2 bars and a bag between the two, we found that the amount of confetti dropped was very easily controlled, along with a very precise 'start' and 'stop' to the confetti drop.

Confetti used was a 25/25/25/10 mix of Le Maitre Chinese Confetti in Blue, Le Maitre Chinese Confetti in Red, White Paper confetti and Le Maitre Glitter confetti in Gold.

The White paper confetti was left over from Carousel 2013 and was sourced from Halo Lighting. http://www.halo.co.uk/index.php/sales/confetti/metallic-confetti-loose/493-white-paper-confetti

Beams with foliage, bunting and lanterns