Cirque Dreams Pandemonia is a dreamscape of nighttime imagery that redefines the boundaries of ingenuity and imagination. Innovative acrobatics, hilarious antics, wildly imaginative costumes and artists that bounce, flip and dance take the stage in this unique performance. Set in a whimsical place of altered objects, characters roll out of drawers, magically appear and suspend mid-air while the passing of time unfolds thrill after thrill. An international cast of acrobats, contortionists and aerialists perform under an ultra violet stage set that ignites them into some of the most amazing feats and performances ever witnessed on stage and in the air.
Chaos, uproar and world class athleticism explode on stage in the Fox Theatre Wednesday to Saturday at 7:00 p.m., now through August 30. Tickets are on sale for $25 and $35 and may be purchased at the Fox Theatre Box Office, online at www.Foxwoods.com or by calling 1.800.200.2882.
story & photos
by Alexis Ann
Emeril Lagasse, the famous restaurant chef, cookbook author and businessman created some of his famous Creole cuisine recipes in the Fox Theatre on Sunday, June 8th. Emeril captured the attention of a full house of food enthusiasts with his cooking demonstration, humor and food preparation tips.
A native New Englander, Emeril grew up in Fall River, MA. His mother, Hilda, was in the audience and it was heartwarming experiencing Emeril’s love for Mom. Emeril’s cooking career started at the young age of ten and included working at a Portuguese bakery in town. Emeril turned down a full scholarship of music at the Conservatory to attend cooking school. By following his instincts, he was guided by the best and became fascinated with Louisiana; the people, the food, the culture. It became part of his life.
Emeril began his show by teaching us how to create a Raspberry Mojito cocktail, followed by salad greens with fried oysters topped with a buttermilk dressing. As he prepared his cuisine he chatted about the Emeril Foundation and one of its programs called Café Reconcile, established to get at risk children off the streets and train them in the hospitality business. Another program at St. Michaels Special School teaches children with learning disabilities how to cook for themselves and prepare for job opportunities. “We all have made contributions for the betterment of children.”
Next, came the Corn Soup topped with chilled shrimp followed by Roasted Halibut with chorizo, clams, and a rouille stew with scallops from New Bedford. While preparing the fresh halibut from Maine, he added “If it smells like fish, go for the lamb!”
Dessert was a Lemon Pudding Cake with strawberry coulisse. What one would give to be among his chosen fans on stage enjoying everything prepared?