Hell's Kitchen Archives : TRAVEL/FOOD

A stellar production is making itself at home on the Chicago stage for the next two weeks.

“Hell’s Kitchen,” on its North American Tour, continues to Nov. 30 at The James M. Nederlander Theatre in Chicago. The production soars on every level, from the exceptional music by Alicia Keys to standout choreography by Camille A. Brown.

The storyline of “Hell’s Kitchen” revolves around the lives of teen Ali and her mother Jersey who live in New York’s Hell’s Kitchen neighborhood. Their relationship has its ups and downs as Ali experiences the strains and problems of growing up and coming of age while her mother tries to shield her from the heartaches and evils of the outside world. Once Ali finds the world of music and the joy of playing the piano, life becomes different.

“Hell’s Kitchen,” which is loosely based on musician Keys’ life, is directed by Michael Greif, and has a book by Kristoffer Diaz. The musical moves along swiftly and definitely keeps the audience’s attention.The Grammy-winning Keys’ music is woven perfectly throughout the production.

Starring as Ali is Maya Drake, whose vocals feature a dynamic mix of strong and sweet tones. Playing the role of Jersey is Kennedy Caughell, whose voice remains outstanding throughout the production. In the role of piano teacher Miss Liza Jane is Roz White, who also captures the audience’s attention with her beautiful vocals.

Among other strong performers in the show are Desmond Sean Ellington as Davis and JonAvery Worrell as Knuck.

Fans of Keys’ music will enjoy hearing theatrical performances of her hits. Highlighted tunes include “Teenage Love Affair,” “Girl on Fire,” “Fallin,”‘ “If I Ain’t Got You” and “Empire State of Mind.”

Don ‘t hesitate to get a ticket for this show and spend some time in “Hell’s Kitchen.”

FYI: “Hell’s Kitchen” runs to Nov. 30 at The James M. Nederlander Theatre, 24 W. Randolph St., Chicago. Tickets range from $40 to $149. Visit BroadwayInChicago.com.

About Eloise Marie Valadez

Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.

Jason Santos is restauranteur who owns Buttermilk & Bourbon, a Louisiana-centric restaurant in Boston as well as Citrus & Salt, a coastal Mexican restaurant in Boston’s Back Bay as well as his new B & B Fish in Marblehead, featuring coastal New England summertime favorites with Jason’s signature twists.

Santos also is a recurring guest on the Today Show, the CBS Early Show, the CBS television show The Talk, and subsequent seasons of Hell’s Kitchen and appears regularly on the popular Paramount TV hit show, Bar Rescue – where he rehabilitates failing restaurants and bars as a restaurant consultant alongside Jon Taffer. Also look for him on season 19 of Fox’s hit show Hell’s Kitchen along with Chef Gordon Ramsay as his sous chef for the Blue Team.

In his cookbook, Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair (Page Street Publishing $15.29 Amazon price), offers up some great recipes such as Deviled Egg Toast with Country Ham and Hot Pepper Salad, Cast Iron-Baked Brie, and Flamin’ Hot Cheeto Mac & Cheese, the most popular dish at his restaurant.

Flamin’ Hot Cheeto Mac & Cheese

Serves 4

4 tablespoons unsalted butter, divided

1 cup meat scraps, diced (bacon, andouille, pork belly, ham, etc.)

½ cup diced celery

¾ cup diced shallots

1 tablespoon minced garlic

1 tablespoon tomato paste

1 cup white wine

2 bay leaves

1 tablespoon fresh thyme, chopped

8 ounces cream cheese

1 cup heavy cream

1 cup half & half

½ cup grated Parmesan cheese

½ cup shredded fontina

½ cup shredded yellow cheddar

½ cup shredded gouda

½ pound campanelle pasta, cooked (can substitute fusilli, penne, rigatoni, macaroni, or rotini

Salt and pepper, to taste

1 cup spicy cheese puffs (I like Flamin’ Hot Cheetos), slightly crushed

¼ cup minced chives

½ cup spicy cheese puffs, whole

Preheat the oven to 400ºF. In a heavy-bottomed pot, melt 2 tablespoons of the butter and sauté the meat scraps until lightly browned, about 3 to 5 minutes. Remove the meat, reserving the fat. Then add the celery, shallots and garlic and cook until soft, about 3 to 5 minutes. Add the tomato paste and cook for another 3 minutes to incorporate.

Deglaze with the wine and reduce by half, about 10 minutes. Add the bay leaves, thyme, cream cheese, heavy cream, and half & half. Bring to a simmer for 10 minutes. Add the Parmesan, fontina, cheddar and gouda and simmer for 10 more minutes. Remove the bay leaves and puree the entire mixture with a stick blender (or in batches using a regular blender/food processor). Add the meat scraps back to the pot.

Combine the sauce with pasta and season with salt and pepper.

Divide the mixture into 4 casserole dishes. Melt the remaining 2 tablespoons of butter and combine with the crushed Cheetos, and scatter on top of the pasta mixture. Bake for about 7 minutes or until bubbly. Garnish with chives and the whole Cheetos