Celebrity Chef Jehan S. deNoüe Demonstrates Healthy Holiday Cooking on Stage at The Ridgefield Playhouse
The Thanksgiving turkey has been put to rest . . . along with the stuffing, creamed onions and pumpkin pie. So, what’s for dinner over the coming holidays? How about something different, something as pleasing to the eye as it is to the heart. Join Chef Jehan S. deNoüe, who has appeared on TV as well as doing live demonstrations around the country, as he conjures up a meal fit for the most discerning diner at The Ridgefield Playhouse on Tuesday, December 11 at 7:30pm.
You have been wondering what’s for dessert, haven’t you? First off are the tomato confit tarts and the carrot butternut squash soup with a smattering of ginger. As the entrée, Chef Jehan will present baked sea bass with a soy glaze—definitely delicious and definitely good for you. And, for dessert—a delightful combination of celebration and taste—champagne melon soup. Don’t be deceived, this is not your everyday open-a-can-and-pour-out-the-contents soup, rather this is a rather rich flavorsome soup that gets its sweetness from a generous dollop of honey. How to serve it you ask? Come and see.
Jehan deNoüe, Albano Appliance resident chef, is a superb chef, but, just as important, he is a master of the kitchen and as such has all the answers (well, most of them), so come prepared to ask about him your cooking questions as well as to sample his cooking. Chef Jehan deNoüe was owner of the restaurant Chez Noüe in Ridgefield.
For tickets ($20) and further information about The Ridgefield Playhouse, call the box office at 203-438-5795; tickets may also be purchased online at www.ridgefieldplayhouse.org. The Playhouse is located at 80 East Ridge, parallel to Main Street.
Contact: Pam Lowell, 203-438-3221
Allison Stockel, 203-438-9748
Box office, 203-438-5795