For the third year in a row, more than 150 restaurants are taking part in the "Chicago's in Good Taste" campaign to raise money for the Lynn Sage Foundation. Mother of two, Lynn Sage was diagnosed with breast cancer at the early age of 34, leaving behind her family and friends at the age of 39. Dedicated to her strong will and charismatic personality, the Lynn Sage Foundation was founded by her family, who have been raising funds for breast cancer research for over twenty years.
From now through the end of Octobers, when you drink or dine at one of the participating businesses, you donate to the Lynn Sage Foundation by adding one dollar or more to your bill. This year's restaurants include as the Purple Pig, Stanley's, Hot Chocolate, Lawry's, Boka and last year's highest fundraiser, Eleven City Diner, as well as businesses like Spacio and Twinkle Twinkle Little Ones.
One hundred percent of the funds raised through the month of October will go directly to breast cancer care, education and research. For a list of all participating businesses, visit lynnsagefoundation.org/InGoodTaste.aspx
RECIPES FROM CHEF GIUSEPPE TENTORI OF BOKA
Boka, is one of the 150 restaurants participating in "Chicago's in Good Taste." Chef Giuseppe Tentori shares two of his favorite fall recipes. You can try these recipes at home or let the chef prepare them for you at Boka, 1729 N. Halsted St, Chicago. For reservations, call (312) 337.6070 or visit bokachicago.com.
Serves 6 people
1 large Buttercup squash-Approximately 3 lbs
2 lb Leeks
4 cups Whole Milk
4 Cups Water
6 oz Grade A Foie Gras-Cut into 1 oz portions
1 tsp Salt
1. Peel and clean squash so only the "meat" remains. Cut lengthwise and remove all the seeds.
2. Once deseeded, cut the squash into 2 inch pieces.
3. Cut the leeks into 2 inch rings and wash thoroughly.
4. Combine leeks, squash, milk and water in a large pot, season with 1 teaspoon of salt, and cook on medium heat until squash is soft enough to mash with a fork.
5. Once cooked, puree in a blender until smooth and season with salt and pepper to taste. **If the soup is too thick, thin with a little milk on low heat**
6. Sear each piece of foie gras on both sides until lightly browned.
7. Reheat soup if needed over low heat. Divide into 6 bowls, and garnish each in the center with a piece of foie gras.
Serves 6 people
1 lb Vialone Nano rice
1 ½ qt Vegetable stock
1 lb Fresh chestnuts-peeled, roasted and diced
3 oz Butter-unsalted
6 oz Parmigianino Reggiano-grated; **substitute with freshly grated parmesan cheese
6 oz Fresh porcini mushrooms-chopped
10 leaves of Fresh sage-minced
2 T Spanish onion-finely chopped
1 cup Dry white wine
Salt and pepper to taste
1. In a large pot, sweat the onions in half the butter.
2. Stir in the porcini mushrooms and rice.
3. Mix in white wine and let cook on medium low until it evaporates, stirring continuously for about 5 minutes.
4. Add 1/3 of the vegetable stock and cook the risotto, continuing to stir for about 15 minutes.
5. Each time liquid evaporates, add another cup and keep stirring for about 10 minutes, until the risotto is al dente.
6. In the last 5 minutes, mix in the chestnuts, parmesan cheese, remaining butter and sage and stir until creamy.
7. Salt and pepper to taste.