BWW Interviews: Onstage at The Barn: Memories From the First 45 Years with Daron Bruce

Offering further proof that time flies when you're having a good time, it's been 45 years Chaffin's Barn Dinner Theatre opened its doors to the Nashville and regional theater-going audience. Since 1967-when A.W. and Puny Chaffin founded "The Barn"-thousands of people have made the trek to the big red barn in West Nashville, witnessing some of the best shows to be produced in Music City, and in the process getting to know all the actors, artists and technicians who've brought all a myriad of shows to life.

Throughout those 45 years, regardless of the title or names on the marquee, The Barn has offered every one of its audiences exciting professional theatre and a mouth-watering buffet fairly groaning from the weight of the assembled Southern delicacies.  In fact, when you talk to people about their memories of The Barn, they're just as likely to mention peanut butter pie or corn pudding as they are to recall the onstage antics and offstage friendships of such performers as Rona Carter or Brian Russell.

Since 1967, Chaffin's Barn has provided employment to some of the best actors to be found on stages anywhere, launching careers for actors who have gained critical and audience acclaim all over the country. And during that time span, Chaffin's Barn Dinner Theatre has been hailed as one of the Top 25 tourist attractions in Nashville, "Best Buffet" and "Best Place to See a Play" in The Tennessean's annual Toast of Music City contest and in Nashville Scene's "Best of" as one of the top three "Best Places to See a Play." In addition, Chaffin's Barn was the recipient of The First Night Lifetime Achievement Award and its shows, directors, choreographers and actors have taken home multiple First Night honors over the years.

In recognition of The Barn's 45 years of bringing the magic of live theater to the stage, we continue our special series of Onstage at The Barn: Memories from The First 45 Years, with actor Daron Bruce, who is one of the most accomplished thespians to be found in Nashville, taking on a wide range of roles that have showcased his talents to perfection, while helping to prepare actors of future generations as head of the theater department at Nashville's historic Hume-Fogg Academic High School, considered one of the top providers of secondary education in the nation. Today, Daron adds his memories of his Barn experiences to the ones that we've been sharing for two weeks to celebrate the 45^th anniversary…

What was your first experience at Chaffin's Barn? My first show was Tootsie's Vaudeville Revue, in 1992. It was written and directed by John Chaffin. The two leading players were Sam Whited and Connie Freeman. I would often see the shows starting in 1990 when I moved to Nashville to perform on The GenerAl Jackson.

What's your most vivid memory of working there? I've have so many great memories of performing at the Barn....the first would probably be playing Cornelius in Hello Dolly. It's always been of of my favorite shows. Of course I also love playing Burl Sanders in the Smoke on the Mountain trilogy and sharing my Ricola stash with Amanda Lamb. We would have them placed all over the stage for emergencies.

What's the funniest experience you had at the Barn? Once while getting ready for an invited dress rehearsal for Hostage backstage, there was a really bad storm and the power went out. We all thought we would go home...but no! John had has us perform by candlelight. Of course many fun times on the back porch with our summer theme parties and our famous Sardine game.

How about interactions with patrons at the Barn? I'll always remember Mr. Lee...he loved the Smoke shows. He would see each of them many times. Vera (Amanda Lamb) would ask the audience a question...and Mr. Lee would always love to be the first to answer...his line was "Junebug."

What was your favorite foodstuff on the buffet? Probably the desserts…the Mississippi Mud and the famous peanut butter pie. My go-to meal before a show is, many times, a small salad, cottage cheese, and a dill pickle spear.

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