After 10 years, Cirque du Soleil’s Big Top returned to Austin with the Grand Premiere of KOOZA at Circuit of The Americas. Sponsors, special guests and celebrities donned the red carpet and joined the celebration in the VIP Rouge party that included wine, hand passed hors d’oeuvres including Vegetable Quesadillas with Chipotle Cream, Pulled Pork Sliders with Zesty Slaw and Mac & Cheese Fritters.

Feeding the VIPs and attendees are always a task, but what does it take to feed the performers?  After all, Cirque’s world class athletes consistently perform at the highest level of any athlete in the world.  Not only does it take precision and skill with intense training, but it also requires excellent nutrition.

We recently caught a behind-the-scenes glimpse with Cirque’s Chef Shane Skipper, to see what it takes to feed over 120 crew members and KOOZA’s world class performers.

Photography by Courtney Pierce

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On opening night, honored guests received a red carpet welcome.  Guests included, Director Richard Linklater and his wife and daughters, American Crime (ABC) co-stars Elvis Nolasco and Johnny Ortiz (McFarland, USA), Singer-Songwriter Tameca Jones and her mother and twin son and daughter, and Music manager Christina Shipley and top model rep Justin Brown. Also joining them was Recording Artist Bob Schneider and his wife Laura, Filmmaker Elizabeth Avellan, Chanteuse Patricia VonneAlpha Rev‘s Casey McPherson and his wife McCall, and UT Quarterback Case McCoyUchi Owner and Chef Tyson Cole brought his wife Rebekkah and his daughters Aubrie and Larkin for his birthday celebration.

Photography by Annika Franco

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About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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