Machaela Erdeljac
Romeo & Juliet with the PBT Orchestra Casting

Pittsburgh Ballet Theatre will present the world’s most famous and romantic love story, Romeo & Juliet, over Valentine’s Day weekend at the Benedum Center. Five performances, including a student matinee, will be staged from February 14-16.
Choreographer Jean-Christophe Maillot provides a refreshing and captivating update of William Shakespeare’s beloved tale, telling the classic story of young love blooming, growing, and ultimately spiraling out of control.
Maillot’s style unifies classical and contemporary ballet. The minimalistic sets amplify the dancers’ emotions and allow audience members to truly experience the turmoil and passion of the characters onstage. Emotional performances from PBT artists and Prokofiev’s unforgettable score, masterfully performed by the PBT Orchestra, underscore the beauty of this stunning ballet.
Artists: Colin McCaslin, Grace Rookstool, Tommie Lin Kesten, Lucius Kirst | Photography: Aviana Adams | Videography: Dustin Wickett
The Nutcracker Casting Has Arrived


The most magical time of the year is arriving soon with PBT’s The Nutcracker! Performances will take place Dec. 6-27 at the Benedum Center in Pittsburgh. Join Marie, her Nutcracker prince and hundreds of colorful characters for an unforgettable adventure through the Land of Enchantment.
Create a new tradition with your family and friends while enjoying the stunning scenes, spectacular costumes, sparkling snowflakes and famous Tchaikovsky score. All of the roles are performed by the talented artists of Pittsburgh Ballet Theatre and Pittsburgh Ballet Theatre School.
Student Matinee Casting on December 6 at 11 am
Performance Dates: Dec. 6 at 7 pm | Dec. 7 at 7 pm | Dec. 14 at 2 pm | Dec. 21 at 2 pm | Dec. 26 at 2 pm
Performance Dates: Dec. 7 at 2 pm | Dec. 8 at 12 pm | Dec. 15 at 12 pm | Dec. 21 at 7 pm | Dec. 27 at 2 pm
Performance Date: Dec. 8 at 4:30 pm
Performance Date: Dec. 13 at 7 pm
Performance Date: Dec. 14 at 7 pm
Sensory-Friendly Casting on Dec. 15 at 4:30 pm
Performance Dates: Dec. 19 at 7 pm | Dec. 22 at 4:30 pm
Performance Date: Dec. 20 at 7 pm
Performance Date: Dec. 22 at 12 pm
Performance Dates: Dec. 23 at 7 pm
Performance Date: Dec. 26 at 7 pm
Peter Pan Casting

Pittsburgh Ballet Theatre (PBT) will present the Pittsburgh premiere of Trey McIntyre’s Peter Pan from October 25 to 27 at the Benedum Center as the opening production of its 2024-25 Emerald season.
This new version is a fresh interpretation of the classic tale told, through the eyes of a child. The family-friendly ballet includes spectacular flying sequences, swashbuckling sword fights, amusing theatrics, entertaining dancing and imaginative costumes. Peter Pan closely follows the classic book by J.M. Barrie, and includes most of its beloved characters. This enchanting ballet is a breathtaking experience for audiences of all ages.
Step Inside Rehearsals
Photos: Aviana Adams | Artists of Pittsburgh Ballet Theatre
Celebrate Hispanic Heritage Month with Christian García Campos

National Hispanic Heritage Month runs from September 15 to October 15 each year. This special month celebrates the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.
In celebration of Hispanic Heritage Month, we are excited to introduce to some of PBT’s Hispanic artists and staff members. Raymond Rodriguez, dean of PBT School; Alejandro Diaz, major gifts officer; and company artists Christian García Campos and Magnoly Batista share some of their families’ cultural traditions, favorite foods and what Hispanic Heritage Month means to them.
Next up is Corps de Ballet Artist, Christian García Campos:
What part of your culture do you hold closely to your heart?
I would say the warmth of Latin people and how we are always down to have a good time and party. In Mexico, when you gather with friends and family, it is a whole day and evening you spend together eating, chatting, playing games, dancing… besides that, probably adding some spiciness or hot sauce to most things I eat. I love my Mexican roots.
Are there any specific activities or events you look forward to during Hispanic Heritage Month?
September 16th is Mexico’s Independence Day! (Often confused with May 5th) so in Mexico you’ll typically have a “noche mexicana”, which means dressing up in traditional clothing and eating more traditional food. But since I can’t do that here, there’s a great Mexican place called Mezcal on Butler Street that I frequent quite a bit and truly makes me feel a bit at home.
What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once?
It’s extremely difficult to choose a favorite dish, so I’ll give you a few! My favorites are mole, chalupas, chilaquiles and pozole.
What aspects of Hispanic culture do you wish more people knew about?
There is an incredible vastness to it. We have several ancient civilizations, countless archeological zones, folklore that includes legends, dance, music and rituals, diversity in ecosystems and biodiversity. I feel sometimes people may only have a superficial picture of what Mexico is when it is incredibly rich and deep in its culture. Also, that the food is so much more than just tacos, rice and beans.
Who do you look up to? What about them inspires you?
Guillermo del Toro, Mexican filmmaker, author and artist.
“No one loves life more than we (Mexicans) do, in a way, because we are so conscious about death.” On top of his cinematic accomplishments, he is constantly funding scholarships for young Mexican talent and his outlook on life as someone who has experienced a lot in life is inspiring: “You young people are in the exact age of desperation. I never felt more done and old than in my twenties. I’d say ‘life has passed me and I did nothing.’ But I’m here to tell you that’s not true: you have a lot of time.”
Chalupas – Recipe

Salsa Verde
- 4 medium tomatillos, husked
- 1/2 small jalapeño, seeds removed
- 1/2 white onion, coarsely chopped
- 2 cloves garlic
- 1 Tbsp. fresh cilantro leaves
- 1 Tbsp. fresh lime juice
- 1/2 tsp. kosher salt
Ground Beef
- 1 Tbsp. neutral oil
- 2 cloves garlic, finely chopped
- 1 lb. (85% lean) ground beef
- 1 tsp. kosher salt
- 1/2 tsp. chili powder
- 1/2 tsp. dried Mexican oregano
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
Chalupas
- 1 3/4 c. (210 g.) all-purpose flour
- 3/4 c. (70 g.) masa harina
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. kosher salt
- 2 Tbsp. cold unsalted butter, cut into pieces
- 3/4 c. plus 1 tbsp. milk
- Vegetable oil, for frying (about 4 c.)
- 1/2 c. black beans
- 1/4 c. chopped white onion
- 1/4 c. crumbled cotija
- Fresh cilantro leaves, for serving
Instructions
Salsa Verde
- Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.
- Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.
- In a blender, pulse tomatillos, onion, garlic, cilantro, lime juice, and salt until smooth. Transfer to a medium bowl; set aside until ready to use.
Ground Beef
- While tomatillos roast, in a medium skillet over medium-high heat, heat oil. Cook garlic, stirring frequently, until fragrant, about 2 minutes.
- Add ground beef, salt, chili powder, oregano, coriander, and cumin. Cook, breaking up meat with a spoon, until browned, 6 to 8 minutes; set aside until ready to use.
Chalupas
- In a large bowl, combine flour, masa, baking powder, and salt. Add butter and mix with your fingertips to incorporate until small pebbles form. Slowly stir in milk until a dough begins to form. Using your hands, shape dough into a ball. Cover bowl with plastic wrap and let rest 10 minutes.
- Into a medium heavy skillet, pour oil to a depth of 1″. Heat over medium heat until a deep-fry or instant-read thermometer registers 325°.
- Divide dough into 6 (2.8-oz.) pieces. Roll each piece to a 5″ to 6″ circle. Dock or prick each piece with a fork to prevent air bubbles. Using tongs, lower one-half of one circle into oil. Fry until shell is firm and holds its shape, 5 to 10 seconds. Release half you’re holding with tongs into oil—it should fold into a taco shell shape. Continue to fry, turning once, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining dough.
- Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.
Photos: Anita Buzzy Prentiss, Aviana Adams | Recipe: Delish
Celebrate Hispanic Heritage Month with Alejandro Diaz

National Hispanic Heritage Month runs from September 15 to October 15 each year. This special month celebrates the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.
In celebration of Hispanic Heritage Month, we are excited to introduce to some of PBT’s Hispanic artists and staff members. Raymond Rodriguez, dean of PBT School; Alejandro Diaz, major gifts officer; and company artists Christian García Campos and Magnoly Batista share some of their families’ cultural traditions, favorite foods and what Hispanic Heritage Month means to them.
Next up is Major Gifts Officer and former Principle Artist, Alejandro Diaz:
What part of your culture do you hold closely to your heart?
Cuban culture is rich and multifaceted, with several elements that I hold close to my heart. Some of my most cherished aspects include: Cuban music genres like salsa, son, rumba, and mambo are integral to Cuban culture. Music and dance are essential parts of social life and are often passed down through generations. I have fond memories of attending family reunions and parties where music, dance and food were the focal point of the entire night.
What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once?
Cuban food, with its blend of African, Spanish, and Caribbean influences, have always been a source of pride. Dishes like ropa vieja, picadillo, and Arroz con Pollo to name a few. My personal favorites being Black Beans and Rice with a side of twice fried plantains (Tostones).
What aspects of Hispanic culture do you wish more people knew about?
Family is the cornerstone of Cuban society. Strong familial bonds and a sense of community are deeply valued. Celebrations and gatherings are often family-centered.
Who do you look up to – whether historical or contemporary – What about them inspires you?
Jose Martí was a name often spoken about in my home growing up. José Martí is one of the most revered figures in Cuban history and culture. He was a poet, essayist, journalist, revolutionary philosopher and political theorist.
Martí is often referred to as the “Apostle of Cuban Independence” due to his significant role in the fight for Cuba’s independence from Spanish colonial rule.
Martí was a prolific writer. His works include poetry, essays, and journalistic pieces that reflect his deep love for Cuba and his commitment to social justice. His most famous book, “Versos Sencillos” (Simple Verses), contains the poem “Guantanamera,” which has been set to music and is well known.
While Martí is a national hero in Cuba, his ideas and writings have universal appeal. His thoughts on freedom, justice, and human dignity resonate with people around the world. His work has been translated into many languages, and his influence extends beyond the borders of Cuba.

Tostones – Recipe
Ingredients
- 1 unripe plantain
- neutral oil for frying
- pinch of salt
Mojo dipping sauce
- 3 garlic cloves
- 1/2 cup cilantro
- 1/3 cup olive oil
- 1 jalapeno stemmed and deseeded
- 2 tsp sugar
- 2 tsp fresh lime juice
- 2 tsp fresh orange juice
- 2 tsp white wine vinegar
- salt & black pepper to taste
Instructions
- Heat up enough oil to shallow fry the plantain pieces
- Peel the plantain and cut it into 2 inch pieces. It is easier to remove the peel by making an incision lengthwise first.
- When the oil reaches 300 degrees Fahrenheit, start frying the plantains until they become golden, about 2-3 minutes.
- Remove the plantains and drain on a paper towel.
- Smash the plantains using a tostonera or anything flat. You can use a plate to apply pressure on top of the plantain until it is flattened.
- If you’re making a large batch, dip the smashed plantains in some lime water for a few seconds. This will keep them from oxidizing.
- Fry the smashed plantains again at 350 degrees Fahrenheit until they become crispy, about 2 minutes.
- Remove from oil and immediately season with a little salt. You want to do this while they are still hot from the oil, so that the salt sticks.
- Serve right away as a side, or as a snack. It goes well with a mojo dipping sauce- just blend all the ingredients together in a food processor.
Photography coutesy of Pittsburgh Ballet Theatre | Recipe: stellanspice
Celebrate Hispanic Heritage Month with Magnoly Batista

National Hispanic Heritage Month runs from September 15 to October 15 each year. This special month celebrates the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.
In celebration of Hispanic Heritage Month, we are excited to introduce to some of PBT’s Hispanic artists and staff members. Raymond Rodriguez, dean of PBT School; Alejandro Diaz, major gifts officer; and company artists Christian García Campos and Magnoly Batista share some of their families’ cultural traditions, favorite foods and what Hispanic Heritage Month means to them.
Next up is corps de ballet artist Magnoly Batista:
What part of your culture do you hold closely to your heart?
One of the things I love most about my culture is our pride and love for our island. Dominican culture is very lively. We love music and dancing. There is always a reason to get together to make food and celebrate.
Are there any specific activities or events you look forward to during Hispanic Heritage Month?
I look forward to seeing where everyone comes from and their favorite parts about their culture. It’s also good for me to dive back into my culture and connect with traditions.
What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once?
One of my favorite dishes is a stew called Sancocho. Another traditional dish you must try is Tostones with fried salami, cheese and or eggs. It goes well with any side you want. Also, natural fruit juices are a must for us. Passion fruit juice is my favorite.

What aspects of Hispanic culture do you wish more people knew about?
I wish people knew how much we love food and about our beautiful, numerous tropical beaches and the hikes that lead you to hidden rivers and waterfalls. It’s something we love to share with the world. I recommend vacationing with locals. We know all the good spots!
Who do you look up to – whether historical or contemporary? – What about them inspires you?
My grandparents are people who I look up to a lot. They have spent their lives working and raising their children. They have been living in the same house they raised them in till this day. Their love for their country and their family is beautiful and I love every chance I get to spend time with them.

Sancocho – Recipe
Ingredients
- 3-5 lbs chicken, beef, ribs etc. You can add almost ANY meat!
- 1/4 cup fresh sofrito
- 1/4 cup tomato sauce
- 1 whole Carrot Cut into 1″pieces
- 1 large Yuca Cut into 1″ pieces
- 1 Green Plantain Cut into 1″ pieces
- 2 yellow potatoes Cut into 1″ pieces
- 2-3 heads Corn Heads cut into 1″ pieces
- 1 Yellow Plantain (unripe) Cut into 1″ pieces
- 1 cup Calbaza Cut into 1″ pieces
- 2 tsps Sazon for the sofrito & tomato sauce base
Spices to season the meat
- 1 packet of Sazon
- 1 tsp adobo
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp chicken boullion
For the Broth
- 6-8 cups water or low sodium chicken broth if using water, add in 1/2 tsp of chicken bouillon powder to each cup of watera bunch cilantro
a bunch culantro
Instructions
- Season the beef, chicken and pork with Sazon, adobo, garlic powder, oregano, pepper, onion powder, and chicken bouillon. Let it marinate for at least 30 minutes.
- Heat oil in a large pot, then sauté the sofrito and tomato sauce, adding in 2 teaspoons of Sazon.
- Add the seasoned beef and pork to the pot and brown on all sides. Set chicken aside.
- Pour in enough water combined with Maggi seasoning or chicken broth to cover the beef and pork. Simmer until partially cooked. You should cook at medium low heat for about 45 minutes or until beef and pork is partially tender.
- Next, add in yuca, corn and green plantain, cilantro and cilantro. Add more liquid, as needed. Cook on medium-low heat for another 30 minutes.
- Add in carrot, potatoes, and Calabaza and Chicken last. Add more liquid, as needed. Let the sancocho simmer on low heat for another 45 minutes-1 hour.
- Simmer until all vegetables and meats are tender.
- Check the seasoning and adjust as needed. Add more salt or adobo if needed.
- Serve with white rice.
Professional Photos: Anita Buzzy Prentiss | Recipe courtesy of Toni’s Recipes
Celebrate Hispanic Heritage Month with Raymond Rodriguez

National Hispanic Heritage Month runs from September 15 to October 15 each year. This special month celebrates the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.
In celebration of Hispanic Heritage Month, we are excited to introduce to some of PBT’s Hispanic artists and staff members. Raymond Rodriguez, dean of PBT School; Alejandro Diaz, major gifts officer; and company artists Christian García Campos and Magnoly Batista share some of their families’ cultural traditions, favorite foods and what Hispanic Heritage Month means to them.
First up is Raymond Rodriguez:

What part of your culture do you hold closely to your heart?
I cherish the opportunity to come together with family and friends to share meals, dance, and exchange stories.
Are there any specific activities or events you look forward to during Hispanic Heritage Month?
Food embodies the essence of family, community, and our island heritage. I eagerly anticipate finding time to immerse myself in the kitchen, where I can recreate the cherished traditional recipes passed down from my mom and aunts. From crispy empanadillas (fried Puerto Rican turnovers) and the hearty comfort of Frijoles (beans) to the sweet indulgence of Flan and the savory treat of Plátanos (fried plantains), each dish is a flavorful journey into our culinary traditions.

What aspects of Hispanic culture do you wish more people knew about?
Family—Family is the foremost loyalty for Puerto Ricans. Equally significant is the value of dignity, which holds a cherished place in our hearts. Puerto Ricans strive to embody dignity in their own lives and extend respect to those who do the same.

Who do you look up to – whether historical or contemporary – What about them inspires you?
Sonia Sotomayor. Supreme Court Justice Sonia Sotomayor shattered barriers by becoming the first Latina and the third woman to serve on the United States Supreme Court. Born in New York City to Puerto Rican parents, Sotomayor has made significant rulings, including upholding the Affordable Care Act and legalizing same-sex marriage. She stands as a beacon of aspiration, discipline, commitment, intellectual prowess, and integrity.
What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once?
Arroz con gandules (see recipe below)—Considered a boricua staple, this signature Puerto Rican rice dish is consumed year-round. This recipe features yellow rice, pigeon peas (gandules), and pork. It represents the best of Latin flavors with ingredients essential to Puerto Rican culture. *See recipe below.

*Arroz con gandules – Recipe
Ingredients:
- ½ cup Achiote oil (recipe below)
- 1 cup sofrito (recipe below)
- 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
- 3 tablespoons fine sea or kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons ground cumin
- 2 pounds center cut pork loin chops
- One 13-ounce bag frozen pigeon peas or one 15-ounce can pigeon peas, drained
- 6 cups long grain rice
- Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
- 1 banana leaf, optional
For Achiote Oil:
- 1 cup olive oil
- 2 tablespoons achiote (annatto) seeds
For Sofrito:
- 2 medium Spanish onions, cut into large chunks
- 3 to 4 Italian frying peppers or cubanelle peppers
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro, washed
- 7 to 10 ajices dulces (see note below), optional
- 4 leaves of culantro (see note below), or another handful cilantro
- 3 to 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded and cut into large chunks
* If you can’t find ajices dulces or culantro, up the amount of cilantro to 1 ½ bunches
Directions:
- Heat the Achiote Oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir in the Sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the Sofrito stops boiling and starts to sizzle, about 5 minutes.
- Add the pork and stir until they’re coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil. Stir in the pigeon peas, then pour in enough broth and/or water to cover the rice by the width of two fingers.
- Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.
- Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.
For Achiote Oil:
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don’t overheat the mixture or the seeds will turn black and the oil a nasty green. Once they’re sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.
For Sofrito:
- Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
Costumes Play a Significant Role in PBT’s Upcoming Peter Pan

Pittsburgh Ballet Theatre will perform the Pittsburgh premiere of Peter Pan for its season opener this October. This new version, choreographed by Trey Mcintyre, is a fresh, new interpretation of the classic tale told through the eyes of a child. The family-friendly ballet includes a hefty dose of theatrics, spectacular flying, swashbuckling sword fights and imaginative costumes inspired by punk fashion.
Acclaimed Broadway costume designer Jeanne Button created the costumes in McIntyre’s version of Peter Pan. These intriguing costumes become a crucial element of the production as they assist in reinterpreting the classic story, defining the characters and illustrating McIntyre’s wittier, darker vision based on the J.M. Barrie book. Overall, the costumes are colorful, fun and highly creative – perfect to help set the stage for a world of make-believe. To complete the costumes, most characters wear unexpected wigs and colorful makeup. Below, we look at the different costumes for some of the core characters.
Pittsburgh Ballet Theatre will present Peter Pan from October 25-27, 2024, at the Benedum Center. Tickets and show information can be found at pbt.org.
Peter Pan
In this version, Peter Pan’s costume is unconventional and not what audiences may expect from the Disney version. He wears a green loincloth with belts accentuated by dirty skin and bright red, unkempt hair. The outfit illustrates Peter as a true, untamed wild child who grew up in Neverland.
Tinkerbell and the Fairies
Tinkerbell and the fairies all have similar sassy costumes – bronzy-gold leotards with feathery insect-like backs in different colors ranging from blue/green to purple. Topping off the costumes are an array of green wigs, all styled with fun, youthful pigtails.
Captain Hook
Captain Hook’s costume is exceptionally theatrical, from the purple velvet coat with skeletons on the shoulders to the white stage makeup and horn-like wig. Instead of the traditional hook on his hand, McIntyre turned the metal appendage into a claw-like, misshapen bony finger.
Wendy
Wendy wears the most classical ensemble, a delicate, flowy nightgown. This costume perfectly accentuates her classical ballet movements by illustrating their fluidity and weightlessness.
Lost Boys
The Lost Boys look like ragged misfits in mismatched clothes with a rock-n-roll vibe. They’re a bit edgy and cool while also being messy and a bit grimy. They portray the boys’ charismatic personalities that have been uninhibited by adult supervision. Each Lost Boy has a different costume and wig to identify them and show their personalities.
Pirates
Like the Lost Boys, the pirates have punk-style outfits that include colorful tops, pants, jackets and vests that illustrate the wild rawness of the characters. They all have purple skin with a distinctive set of tattoos that are painted on lavender bodysuits.
Mermaids
The mermaids wear beautiful blue and white velvet unitards with sequin sewn wave patterns. They are ideal for their light and fluid classical ballet movements during the production.
Adults
All the adults, including Mr. and Mrs. Darling and the nursemaids, wear black and white outfits and stiff masks. With these costumes, McIntyre is illustrating the coldness and emotional distance of the adults to the children.
Artists in costume: Josiah Kauffman, Grace Rookstool, Amanda Morgan | Photos: Michael Henninger
Summer Recap

Each year during June and July, PBT Company artists have a well-deserved summer break before the new season begins. Some of the PBT artists shared the different ways they spent their breaks outside of the PBT studios during the summer of 2024!
Corey Bourbonniere
PBT Soloist
“This is a photo of my friends and I backstage at Jacob’s Pillow, where we performed in MOBBallet’s Pathways to Performance: An Exercise in Reframing the Narrative.”
Pictured from the left: Ashley Murphy-Wilson (The Washington Ballet), Joshua Bodden (formerly Kansas City Ballet), Princess Reid (formerly Joffrey Ballet), Raquel Smith (Collage Dance Collective), Victoria Watford (Ballet Met), [Corey], Whitney Huell (Kansas City Ballet), and Ashton Edwards (Pacific Northwest Ballet).
Diana Yohe
PBT Soloist
“My husband Joe [Parr – former PBT artist] and I traveled to Sint Maarten, which is known as ‘the friendly island’ of the Caribbean. It had the most beautiful beaches we have ever visited and we finally got to properly celebrate his retirement from the stage. Truly a vacation of a lifetime!”
Caitlyn Mendicino
PBT Corps de Ballet
“While I was mostly teaching in PBT School’s summer intensive program, I did go camping with my husband Brian and dog Raven up in Cooks Forest.”
Amanda Morgan
PBT Corps de Ballet
“My husband and I went to Disney this summer to celebrate our 6th anniversary. The weather was absolutely beautiful, and we had a perfect week together.”
Kurtis Sprowls
PBT Corps de Ballet
“My boyfriend Philip and I took a vacation to Spain this summer. The photo was taken in the city of Toledo.”
Introducing PBT’s “Midweek Technique” Classes with Artists Tommie Lin Kesten and David O’Matz!

Are you looking for a ballet class for the young dancers in your lives to help them hone their dance skills for the coming dance year and competition season? Pittsburgh Ballet Theatre School has the solution! PBT School is introducing a brand-new beginner-intermediate class tailored for young dancers ages 10-13. These classes, presented in multiple six-week sessions, offer an amazing opportunity for younger dancers to refine their technique, gear up for dance competitions and learn from the top professionals in the field. The classes are open to any children with dance experience in the greater Pittsburgh area.
Session 1 takes place on Wednesdays from 6:15-7:45 pm between September 4-October 9, 2024. The first six-class session will be taught by Pittsburgh Ballet Theatre principal artist Tommie Lin Kesten and corps de ballet artist David O’Matz (alternating weeks). Sessions, offered at $120 for the six-week series, will take place at the PBT studios. Register for “Midweek Technique with Tommie and David”
Talented PBT artists will lead additional sessions every six weeks. More details will be available prior to the start of each session at here.
Sessions:
- Session 1 September 4-October 9, 2024
- Session 2 October 16-November 20, 2024
- Session 3 December 4-18, 2024 & January 8-22, 2025
- Session 4 January 29-March 5, 2025
- Session 5 March 12-April 16, 2025
- Session 6 April 23-May 28, 2025
Details:
- Session 1: “Midweek Technique” with Tommie and David (alternating weeks)
- Session 1 Dates: Wednesdays – September 4, 11, 18, 25, and October 2 and 9, 2024
- Class Time: 6:15-7:45 pm
- Tuition: $120 for the six-week course
Stay updated on all things Midweek Technique through PBT School.
Photos: Anita Buzzy Prentiss & Aviana Adams
Ballet Under the Stars Casting Announced

The casting for Pittsburgh Ballet Theatre’s annual Ballet Under the Stars performance at Hartwood Acres has been announced! PBT will be performing at Hartwood Acres on Sunday, August 25 at 7:30 p.m. as part of Allegheny County’s 2024 Summer Concert Series. The outdoor performance is free to attend and open to the community. Register for free before attending for a chance to win a 5-ballet subscription to the 2024-2025 season.
Attendees are invited to arrive early to enjoy picnics, food trucks and free kids’ stations, including grab-and-go crafts, face painting, balloon art and a dance class led by PBT team members.
From 5:30 to 7:30 p.m., PBT will host a pre-show Picnic in the Park. Join fellow ballet enthusiasts and PBT’s artistic director, Adam W. McKinney under the tent for drinks, dinner and the opportunity to meet PBT artists. Tickets are $100 for adults and $25 for children. Register online or call Associate Director of Development Aziza El Feil at 412-454-9127 for more information.
As the sun sets, PBT will present a mixed repertory performance featuring classical and contemporary works.
“Ballet Under the Stars” at Hartwood Acres
Sunday, August 25, 2024 @ 7:30pm
Please note: casting is subject to change
Allegro Brillante | Choreography by George Balanchine | © The George Balanchine Trust
– Leads: Tommie Lin Kesten and Colin McCaslin
– Artists: Erin Casale, Rylan Doty, Madeline Gradle, Abigail Huang, Caitlyn Mendicino, Jacob Miller, David O’Matz and Nathan Smith
Violin Pas de Deux | Choreography by Yoshiaki Nakano
– Artists: Grace Rookstool and Corey Bourbonniere
The Wizard of Oz Excerpt | Choreography by Adam W. McKinney
– Dorothy: Amanda Morgan
– The Wicked Witch: Madeline Gradle
The Nutcracker Suite | Choreography by Terrence S. Orr and PBT’s Artistic Team
“Jubilation”
– Artists: Magnoly Batista, Sam DerGregorian, Matthew Griffin, Abigail Huang, Jacob Miller and Madison Russo
“Exuberance”
– Artists: Emry Amoky, Rylan Doty and Nathan Smith
“Sugar Plum Fairy Pas de Deux ”
– Artists: Marisa Grywalski and Jack Hawn
“Elegance”
– Artists: Diana Yohe and David O’Matz
The Rite of Spring Excerpt | Choreography by William Moore
– Artists: Ariana Chernyshev and Emry Amoky
Peter Pan Excerpt | Choreography by Adam W. McKinney and Raymond Rodriguez
– Peter Pan: Jonathan Breight
– Captain Hook: Jack Hawn
– Tinkerbell: Grace Rookstool
Cinderella Pas de Deux | Choreography by Jayne Smeulders
– Artists: Hannah Carter and Lucius Kirst
Bolero | Choreography by Susan Jaffe
– Soloists: Grace Rookstool and Kurtis Sprowls
– Artists: Jonathan Breight, Erin Casale, Sam DerGregorian, Christian García Campos, Matthew Griffin, Marisa Grywalski, Jack Hawn, Josiah Kauffman, Caitlyn Mendicino, Jacob Miller, Amanda Morgan and Diana Yohe
Photos: Aviana Adams and Michael Henninger
Dyeing Pointe Shoes

From handcrafting tutus, dresses, jackets and headpieces to wig stylings, custume fittings and costume repairs, the PBT Costume Shop has a long list of duties throughout each season. One of these duties includes hand-dyeing pointe shoes. PBT Costume Assistant Kaylee Hansberry explains what goes into dyeing the artists’ pointe shoes. Pointe shoe dyeing ranges from bold, colorful shoes as part of costumes for ballet performances to the science of matching dyes to skin tones.

What do you use to dye pointe shoes?
Most of the time I use a product specifically designed for dying pointe shoes from a brand called Pointe People. Depending on how dark or saturated we want the shoe to be, I will often mix the dye with an alcohol base. This allows me to layer the dye on the shoe and adjust the color if needed. If I need a color that is not in the Pointe People line, I will either mix Pointe People dyes together to make a custom color, or I will use a mix of Rite dyes to create a custom color.
Is there a different technique when dyeing vibrant colors vs for matching skin tones?
The only big difference between dyeing vibrant colors and matching skin tones is that I will always use the alcohol base mixed with dye to color the skin tone pointes. This allows me to adjust color if I need to so I can make sure it is as close to the dancer’s skin tone as possible. When it comes to dyeing the vibrant colors, we want to get the shoe as saturated with color as possible. This often means I will apply the dye directly on the shoe without mixing in an alcohol base.
How do you apply dye to a pointe shoe?

When applying the color, I simply brush it on with a sponge as I have found this to give me a smooth and even finish. When adding a colored texture, I may use a different means to apply the dye such as a paint brush, a towel, or simply my hands.
How long does it take to mix the paints to perfectly match an artists’ skin tone?
It took me a little while to develop my dye recipes for the dancers. I probably spent a week working out different test dyes on shoes. Once we find a color that fits the dancer well, all I have to do is follow that recipe to make more. It only takes me about 5 minutes to whip up a batch of dye when I have the recipe worked out already.
How long does it take to dye a pointe shoe?
It only takes a few seconds to transform a pink pointe shoe into a beautiful dyed pointe shoe! Once I brush the color on to the shoe, I typically like the shoe to sit untouched for a minimum of 4-6 hours, 24 hours is preferred. That way the shoe fully dries before the dancer breaks it in or wears it for class/rehearsal/performances. It is very important that the dancer doesn’t wear wet shoes as it can impact the life of the shoe and cause it to die quicker.

How does painting a pointe shoe differ from the pancake method?
What is great about the dye methods I use, is that it allows for the pointe shoe to keep the shine of the satin. We can then add a translucent powder or rosin to the shoe to mattify it. Dyeing the pointe shoe this way opens us up to both options. When using the pancake method, a dancer is able to match their skin tone, however; the shoe only becomes matte and usually appears darker on stage than the actual skin tone due to how the pancake dries. I often recommend dancers to go a shade or two lighter than the foundation they usually wear due to this change.
Is the dye waterproof?
It is! Because a dancer’s foot will sweat inside the shoe, it is important for the dye to be waterproof so the color stays through multiple uses. This is also another reason I really like the Pointe People brand: their dyes are made exactly for this kind of usage.
On average, how many pointe shoes do you dye per season?
On average I dye around 350 pairs of pointe shoes a season.
Do you have any tips for dancers who are thinking about dyeing their shoes themselves?
My tips if you are looking to dye your own pointe shoes –
1. Go with the highest alcohol base you can find. I typically do 91% rubbing alcohol. This way the alcohol evaporates quickly off the shoe. We want to limit the amount of time the shoe is in contact with anything wet as much as possible.
2. Start with dying the vamp of the shoe first and make long quick strokes to cover the box. This helps the dye be applied evenly.
3. If you aren’t sure how the color is going to take and you don’t have a spare pointe shoe to practice on, apply a bit of the dye to the underside of the box. This way you can see what it will look like without ruining a perfectly good pair of shoes.
4. Get some disposable gloves.
Happy Dyeing!
Celebrating Juneteenth at PBT with Corey Bourbonniere and Reframing the Narrative


Juneteenth National Independence Day, is a holiday in the United States that is celebrated annually to commemorate the end of slavery in America. It celebrates June 19, 1865, when the final enforcement of the Emancipation Proclamation was ordered in Texas at the end of the American Civil War.
Arts organizations and professionals across the country often commemorate the holiday (and often all of June or the summer months) with performances and exhibits highlighting Black artists.

Corey Bourbonniere, a Soloist with Pittsburgh Ballet Theatre, has been an active participant in several of these celebratory events over the past few years. In 2022, they worked with Theresa Ruth Howard and MOBBallet to debut Reframing the Narrative at The Kennedy Center. This program included the world premiere of Donald Byrd’s From Other Suns, featuring resident Black artists, including Corey, who work in predominantly white companies, and who had the opportunity with this program to be in an entirely Black creative space as they built and performed this ballet.
This summer, Corey is participating in Theresa Ruth Howard’s Pathways to Performance: Exercises in Reframing the Narrative, and it is a culmination and continuation of the aforementioned programs. It will be shown at both The Kennedy Center and Jacob’s Pillow this summer and will feature newly commissioned works by Jennifer Archibald, Portia Adams, Kiyon Ross, and Meredith Rainey, as well as excerpts of Donald Byrd’s From Other Suns. It is an opportunity to showcase the works of some established Black choreographers, as well as choreographers who were mentored in MOBBallet’s Pathways to Performance symposium.
Watch From Other Suns World Premiere
Below they share their personal experiences and insights.

Why is Reframing the Narrative important to the dance world and in life?
Reframing the Narrative was such a monumental program, as it lifted up and celebrated the contributions of Black ballet dancers to the art form. Denise Saunders Thompson curated the portion of the program that featured predominantly Black companies, including Dance Theatre of Harlem, Collage Dance Collective, and Ballethnic, while Theresa Ruth Howard curated the residency that I was honored to be a part of, which involved the creation of Donald Byrd’s world premiere ballet From Other Suns. He created this on 11 Black dancers, myself included, who dance in companies in the US and abroad where we are one of a few, or the only Black dancer in our ranks. With the outcries for racial justice happening around the country, it was such an important moment personally to be surrounded by Black creatives and to feel like I could just be, without the sort of armor and pretense that I’ve felt in predominantly white ballet spaces. There was such an environment of support and healing in working with Theresa and the other residency artists that I feel emanated from the stage during our performances. To be able to perform on the nation’s stage in my truest form, feeling that my identity and worth were essential to the program was everything. I think it was a critical moment for the ballet community to be able to see us in that light. We are so much more than the limitations often put upon us by the ballet community at large.
What did it mean to you personally to be a part of this incredible project?
Theresa Ruth Howard is such an important figure in the ballet field right now. She’s someone who’s seen the need for Black ballet dancers to be seen and celebrated, she’s seen the need for Black choreographers in ballet to be taken seriously and to hone their choreographic and business skills, and she’s created the perfect avenue for both missions. When I worked with Theresa on

Reframing the Narrative in 2022, it was the first time as a Black dancer that I’d ever been in the majority in a room of ballet dancers, and the first time I’d ever been in a room of only Black ballet dancers. I have worked with some Black choreographers and teachers in the past, however, this was the first time I’d performed to a piece of music composed by a contemporary Black composer (Carlos Simon), the first time I had worked with a Black lighting designer (Pamela Hobson), a Black stage manager (Nicole Walters), a Black conductor (Leslie Dunner). And beyond the monumental “Blackout” that was curated for this program, we had so many moments to be in community with each other as artists who work in typically white spaces. It was extremely healing to be in a space where I didn’t feel like the only one, or one of few, and where I felt that my talent and my identity were wholly appreciated. I felt that my Blackness became irrelevant and that I just was able to be more of myself. It was the first time in my professional career that I really felt celebrated for being exactly who I am. There are no words adequate enough to explain what that experience has done for me personally and professionally. I am forever grateful.
How has it inspired you and your work moving forward?
Being a part of this program taught me so much about the way I want to carry myself in the studio. Theresa often would talk about what it means to be a good citizen. How can we move more in the direction of one another in an art form that constantly pits us against one another? There is a culture in ballet of infantilization, suffering in silence, and hyper-competitiveness that didn’t permeate this space. I felt like I really had a voice in the studio and in the process. On top of that, I feel like the dancers all supported each other in a way that I’ve continued to try to emulate in my regular work. Donald Byrd would give some extremely challenging prompts in the process of building his work, and it felt overwhelming trying to retain all of the choreography, especially early on in the process. What was beautiful is that the dancers in that space wouldn’t leave anyone high and dry. If someone was struggling with the choreography, we found ways to support each other, to share information, to build each other up. It was so atypical of a usual studio environment, where if you can’t keep up, it can often feel isolating and anxiety-inducing. I’m now so much more conscious of the way that I show up for my peers in the studio because it’s so important to me to try to spread that sense of support and community.

What do you hope people take away from Reframing the Narrative?
I hope with this program, and with the upcoming Pathways to Performance: An Exercise in Reframing the Narrative, that we do away with notions that ballet doesn’t belong to certain people. Black people are often put into a box of what is and isn’t appropriate or possible for them, and this holds true in ballet as well. Too many talented, capable Black dancers are often held to a different standard than their white peers, and I think it’s time we do away with that. The same is true for choreographers, which is why I’m so excited that Theresa has curated yet another program to highlight the works of both established and emerging Black choreographers, whose works will feature many of the dancers involved in the RTN residency, as well as some new faces. It was important to Theresa to develop the artistic voices of up-and-coming Black choreographers who have backgrounds in ballet, but are often pigeonholed into creating works for ballet companies in the “contemporary” or “modern” form, and who don’t often get the opportunity to create in the ballet vernacular. This program is in partnership with the Kennedy Center and Jacob’s Pillow and will premiere at both this July. Theresa is looking at the areas of the ballet field that are underserved or underrepresented, and she is creating opportunities for Black artists and creatives to collaborate and develop bodies of work that will be stamped into the ballet archives. I think we can all learn a lot from the work that she’s done and continues to do. We’ve created this culture of exclusivity and uniformity, a culture of white supremacy, and Theresa is showing the ballet community that we can create one of inclusion, of community, of celebrating diversity and individuality, and of radical empathy.
Watch Reframing the Narrative Documentary
Photos Courtesy of @miranza_s Instagram
Additional Links and Information for Reframing the Narrative and Pathways to Performance:
- Info on Memoirs of Black in Ballet’s Pathways to Performance
The Kennedy Center: Info on Pathways to Performance: Exercises in Reframing the Narrative - Jacob’s Pillow: MOBBallet: Creating Pathways to Performance
- Follow MOBBallet on Facebook and Instagram
Juneteenth Resources:

Pittsburgh:
- VisitPittsburgh: 2024 Juneteenth Homecoming Celebration | Point State Park + Market Square
- VisitPittsburgh: Black-owned Businesses in Pittsburgh
- August Wilson African American Cultural Center
- 1HOOD’s Art as Liberation Pirates game
- Juneteenth Celebration at Les Getz Memorial Park
National:
- NMAAHC | Smithsonian: The First Juneteenth
NMAAHC | Smithsonian: Juneteenth Reading List
NMAAHC | Smithsonian: Juneteenth Today
Fast Company: How Companies and Individuals Can Use Juneteenth to Practice Active Allyship
Boston University: Celebrate Juneteenth with These 15 Films, Podcasts, TV Shows, Albums, and Books
Bustle: 11 Podcasts About The History Of Juneteenth
PBS Kids: 5 Ways to Celebrate Juneteenth With Your Family
Today: 53 Juneteenth recipes from Black chefs and cooks
Spotify: Songs for Freedom
History: What is Juneteenth
Announcing Six New Artists for PBT’s 24/25 Season

As PBT’s 2023-24 season comes to an end, we’re excited to announce six new updates to the company roster for our upcoming 55th Emerald Anniversary season. PBT is pleased to welcome six talented new artists into the company for the 2024-25 season.
Corps de Ballet
Magnoly Batista
Joined Houston Ballet as an Apprentice from Houston Ballet Academy in 2020, and was promoted to a member of the Corps de Ballet in 2021
Rylan Doty
Formerly an Apprentice at Houston Ballet and trained with Central Pennsylvania Youth Ballet, Houston Ballet Academy and Houston Ballet II
Andre Gallon
Andre was a company member with Ballet Memphis, where he joined in 2021, and was also a member of Orlando Ballet company.
Madison Russo
Madison joined Houston Ballet as an Apprentice and was promoted to Houston Ballet’s Corps de Ballet in 2019.
Apprentices
Anya Chiu
Anya trained at The Washington School of Ballet and was accepted into the Trainee Program in 2022.
Amelia McGravey
Joined Houston Ballet Academy for the 2021-2022 school year, before being promoted to Houston Ballet’s Second Company in 2022
All Things Prince with Colin McCaslin

Everyone loves a prince – and PBT Soloist Colin McCaslin has played his fair share of them onstage. We asked him what it is like to portray the Prince in Jayne Smeulders’ U. S. Premiere of Cinderella.
You can see Colin as the Prince at The Benedum Center during the evening performances of Cinderella with the PBT Orchestra on Saturday, May 18 and Sunday, May 19 at 7:30 p.m.
If you weren’t the prince, what other character would you like to be in Cinderella?
“If I weren’t portraying Prince Charming, I think I’d really like to be one of the birds. I like the story behind them and how they relate to the values Cinderella was taught as a child.”
What makes the Cinderella prince role stand out?
“I think something that stands out about Jayne Smeulders’ interpretation of Cinderella and Prince Charming to me is the way that their relationship and chemistry really builds from the first moment they meet all the way up until the curtain comes down on the final pas de duex.”
Have you performed as any other princes/prince-like characters?
“I’ve now performed as a number of princes including Prince Siegfried in Swan Lake, Prince Desiré in The Sleeping Beauty, and Sugar Plum Cavalier in The Nutcracker. I cannot wait to add Jayne Smeulders’ Prince Charming, It’s definitely one of my favorites so far!”
If you had to choose a fairy tale Prince, who would be your favorite? Do you have a favorite princess as well?
“I think if I were to choose a favorite fairy tale couple I would have to choose Cinderella and Prince Charming. I find that despite being drawn to each other from seemingly opposite lifestyles their love and compatibility is very wholesome.”
Would you like to be a real-life prince or do you think their burdens are too much to bear?
“I’m sure there would be various ups and downs to being a real-life prince, as there are in all walks of life. I think given the burdens and responsibilities I would prefer just portraying on stage”
Colin McCaslin, of Vineland, New Jersey, joined Pittsburgh Ballet Theatre in 2018
from the PBT School Pre-Professional Division. Before joining PBT School, McCaslin trained with the Atlantic City Ballet School under Phyllis Papa and in Miami City Ballet School’s summer intensive. He has performed with PBT in The Nutcracker, The Sleeping Beauty, Swan Lake, Beauty and the Beast and West Side Story Suite and with Atlantic City Ballet in Carmen and Swan Lake. His repertoire also includes Giselle, La Sylphide and Don Quixote, among others.
Artists: Colin McCaslin and Tommie Lin O’Hanlon | Photography: Anita Buzzy Prentiss, Michael Henninger, Aviana Adams