il laboratorio del gelato with MICHAEL CASSARA, Casting Director

Michael Cassara

Michael Cassara is a Casting Director and Educator based in New York City and dedicated to developing and fostering the growth of new musicals, plays, and film projects.

Since the formation of Michael Cassara Casting in 2003, Michael has worked with many of the nation’s top theatres including Gulfshore Playhouse, the Denver Center, Asolo Repertory Theatre, the Old Globe, and more.  Recent projects have included SPAMILTON (dir. Gerard Alessandrini) and Forbidden Broadway(off-Broadway and cast recording)..

Since 2007, Michael has served as the resident casting director of the New York Musical Festival, where he has cast over 70 individual projects since the festival’s inception in 2004.  In 2013, Michael became the Casting Director for the National Alliance for Musical Theatre (NAMT), and casts their annual Festival of New Musicals each October.  Additionally, he has cast a number of high-profile feature and short films.

Originally a performer, Michael is a native Clevelander and a BFA graduate of the musical theatre program at Otterbein College (now Otterbein University). He regularly teaches and lectures on musical theatre and the entertainment industry, in New York City and throughout the world.  Member, Casting Society of America

il laboratorio del gelato

Dedicated to producing the very finest ice cream and sorbet,
il laboratorio del gelato opened in August 2002 on Orchard Street in Lower Manhattan by Owner and Founder, Jon Snyder. 
Jon's passion for ice cream was first sparked at his grandparents' James and Antoinette Ceriale’s Carvel ice cream store in Westchester County. At 19, that passion erupted during a visit to Italy when h first encountered gelato. Returning home, he postponed school, obsessed with bringing the unique Italian method to NYC. The result – the Ciao Bella Gelato Company – which opened in SOHO, NY in 1983.  Five years later, in 1989, he sold the company, recipes and all, to resume his education.

He opened il laboratorio del gelato in August 2002 on Orchard Street on Manhattan's historic Lower East Side. Conceived as a custom kitchen for discerning chefs, "the Lab" offers a fresh, unique spin on the Italian method of artisanal ice cream making. Their frozen desserts are hand-made in small batches, ensuring the highest quality, and they source the world over for flavors of purity and excellence, when possible sourcing locally and organically.