Years ago, Steve and I took an annual “just because” trip to New Orleans. We’d get an early flight out of Atlanta, hit the Big Easy long before our hotel’s check-in time and head straight to Central Grocery for an early-morning muffaletta.

When I love something, I don’t care what time of day it is.

It’s one of my fondest memories of New Orleans—Steve and I sharing that big sandwich stacked with meat and incredible olive salad. On the way back to the airport, we’d stop for another and devour it on the plane.

Last week Serenbe Playhouse executive director Brian Clowdus put me back in touch with the magic of New Orleans—the hot, sticky air and smell of the streets—without ever leaving Serenbe. He did his production of A Streetcar Named Desire at the Art Farm, where three shipping containers and a platform create an unbelievable stage upon which Brian set all-white, very contemporary furniture—a nod to the original black-and-white movie with Vivian Leigh and Marlon Brando. It felt both gritty and modern—and it totally worked.

Brian’s productions are always packed with local actors of note, but this one includes his first major star, Matt Davis (Vampire Diaries) as Stanley. As Vampire Diaries is filmed in Atlanta, Matt has visited Serenbe often and became friends with Garnie. One day he mentioned how much he’d like to do Streetcar with Serenbe Playhouse. A short time later, Brian said something to Garnie about adding Streetcar to his line-up. She put the two together—it was meant to be.

Davis brings a brooding sensuality to the role and Deb Bowman, who plays Blanche is phenomenal. It’s a very dark and difficult play about a woman in the throes of a nervous breakdown and Bowman brings pure grace and magic to it.

Come see Streetcar before it closes on Sunday, but don’t arrive on an empty stomach. Make yourself a nice thick muffaletta before the show, complete with the best olive salad on the planet.

Central Grocery Olive Salad

• 2/3 cup pitted and coarsely chopped green olives
• 2/3 cup pitted and coarsely chopped Kalamata olives
• ½ cup chopped pimento
• 3 cloves garlic, minced
• 1 anchovy filet, mashed
• 1 tablespoon capers, drained and rinsed
• ½ cup finely chopped parsley leaves
• 1 teaspoon finely chopped fresh oregano leaves
• ½ teaspoon freshly ground pepper
• ½ cup extra virgin olive oil

In a medium bowl, combine all ingredients and allow the flavors to meld. Store covered in the refrigerator until ready to use.