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06/23/2016 12:01 AMMarc Deaton is well-known in the music world as a heldentenor who has appeared with leading opera companies and orchestras, and as the founder, with his husband John Johmann, of Madison Lyric Stage company. He’s also renowned as an interpreter of German Lieder, or German songs from the Romantic period that are highly emotional and expressive. On the Connecticut shoreline and in his hometown of Madison he’s also coveted as a dinner guest with his husband, and is known for his cooking skills. When he’s not appearing in a performance, directing an opera, or running Madison Lyric Stage, he’s also the owner and operator of Liana’s Table, a catering and personal chef service.
Madison Lyric Stage recently relocated to Guilford and will be staging a performance of Evita, the musical by Andrew Lloyd Webber and Tim Rice, at First Church of Christ, Scientist, 49 Park Street, Guilford, on several dates from Thursday, July 14 to Saturday, July 23.
And, before the performances, they are offering an Argentinian feast, prepared by Chef Marc.
The meal will include marinated beefsteak and lamb skewers or vegetarian skewers, vegetable empanadas, yellow rice with chorizo sausage and peppers, tomato and onion salad, grilled pears with dulce de leche, and wine, beer, and non-alcoholic drinks. He shared his recipe for yellow rice with chorizo, below. He’ll serve dinner at 6:30 p.m. at Guilford Savings Bank, then dash down the street to the church to direct the cast in Evita, and appear as Juan Perón to Madison’s Carly Callahan’s Eva Perón and John’s Che Guevara. It’s all in a night’s work for Marc.
For more information about the show, specific dates, and to purchase tickets, visit www.madisonlyricstage.org/reservations.html.
Yellow Rice with Chorizo
From Chef Marc at Liana’s Table
This is a wonderful side dish for most meats: fish, pork, beef, chicken. It is a great filler for tacos or burritos. It can also be a main course. Serves 6
Ingredients
3 cups of chicken stock
2 cups jasmine rice
2 rings of chorizo, sliced.
1 jalapeno (optional) finely chopped without seeds
½ red onion chopped finely
3 cloves of garlic minced
2 teaspoons of turmeric
½ teaspoon of ginger
½ teaspoon of paprika
1 cup of white wine
½ cup of cilantro
1 tablespoon of olive oil
2 tablespoons of salted butter
• Prepare the sauce by heating a skillet on medium high, and adding the oil, onions, and pepper. If you don’t like things too spicy, just leave out the pepper; if you like things really spicy, keep the seeds in the pepper.
• Let it begin to brown, add the garlic. Then add the chorizo, letting it all work together, as the pan liquids dissipate, add a little stock and alternate with white wine to deglaze the pan. Let it simmer on low.
• In the meantime, bring two cups of chicken stock to a low boil and add the rice, stirring with a wooden spoon to make sure it doesn’t stick. Let it cook down, but keep an eye on it, and stir occasionally. As it begins to dry, add more stock and alternate with the wine.
• The rice should take about 18 minutes, but don’t let it burn. When it tastes al dente, firm but not stiff, take off heat and let steep.
• When ready, add the turmeric, butter, paprika, and ginger.
The turmeric is what changes the color to yellow.
• Add the sauce to the rice and combine. Add the cilantro and serve. If you need to wait to serve, just leave off the cilantro until ready.
• You can refrigerate and reheat the next day. The stock will add salt so taste before you add salt.
• If your pepper sauce is too spicy, you can lift the meat out of the sauce and discard the spiciest part.
Editor's Note: This story was updated to reflect the correct name of the church.