BWW TV Exclusive: Wicked's Hilty & Bean, Together Again
Wicked alums Megan Hilty and Shoshana Bean are reuniting for a one-night only event in Los Angeles March 31st as the duo helps kick off Upright Cabaret's newest venture in producing one person shows. Billed as The Meg an' Sho Show, the evening will take place at Mark's Restaurant in West Hollywood.Hilty and Bean's show, produced by Upright's Chris Isaacson and Shane Scheel, promises "the best from these wicked ladies," and a yet to be announced special celebrity guest will join the ladies on stage. The Meg an' Sho Show follows Upright Cabaret's March 28th grand re-opening at Mark's Restaurant, as the cabaret has been silent in West Hollywood for nearly three months while the venue underwent a redesign including new lighting and staging for Upright.BroadwayWorld's own James Sims sat down for an exclusive interview with Megan Hilty and Shoshana Bean at the Chamberlain Hotel in West Hollywood, getting the witchy duo to dish on their time performing in Wicked together, both on Broadway and the National Tour, and found out a little of what they are planning for their upcoming Upright Cabaret show.
Next up for Hilty is a starring role in the world premiere musical 9 to 5 set to bow at Los Angeles' Ahmanson Theatre before heading to Broadway. Directed by Joe Mantello (Wicked), the show features music by Dolly Parton and is based on the 1980 motion picture from 20th Century Fox. Meanwhile, Bean is hard at work recording her solo album, and has a new single, "Naomi," available for sale through MySpace.com and Fuzz.com.Upright Cabaret presents The Meg an' Sho Show will take place at Mark's Restaurant, located at 861 N. La Cienaga Blvd. in West Hollywood beginning at 9 p.m. Tickets are $25 cash at the door with a $30 per person food/drink minimum in the dining room and no minimum at the bar/lounge. For dinner reservations, call 310-652-5252 and for more information visit www.myspace.com/uprightcabaret. And for more from James Sims visit www.simsscoop.com.
Produced and Edited by James Sims
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