May 26, 2013 (CHICAGO) --
On Friday, May 31, 2013, The One Million Degrees organization celebrates student empowerment through higher education, and it's inviting everyone to honor successful low-income community college students at its 6th Annual Food and Wine Tasting.
Mayor Rahm Emanuel is the honorary chair of the event, and Willis North America will receive the 2013 OMD Civic Award, for their commitment to the cause of student empowerment through higher education. Jessica Rosenberg with One Million Degrees and Chef John Vermiglio, Chef de Cuisine, Billy Sunday, came into our ABC 7 studio to tell us about the organization and the festival, and to show us a great recipe.
One Million Degrees' 6th Annual Food & Wine Tasting
Friday, May 31, 2013
6 - 11 p.m.
Bridgeport Art Center, 1200 W. 35th Street. Chicago, IL 60609
Admission: Tickets Start at $350; buy them at: www.events.org/creg.aspx?e=41941&m=10
Deadline to register: Thursday, May 30
Chef John's Recipe: Asparagus and Rocket Salad, Charred Radicchio, Prince Edward Island Mussel Vinaigrette Yield: 4 Portions Ingredients: 1 bunch Asparagus, Ends trimmed 2 oz. Baby Arugula 1 head Treviso Radicchio, cut in half longways 12 ea. Prince Edward Island Mussels, cleaned 1 ea. Shallot, Minced 2 ea. Garlic Cloves, sliced 1 sprig thyme, leaves picked 1 ea. Lemon, zest and juice 4 oz. White Wine Vinegar 6 oz. Extra Virgin Olive Oil Salt and Pepper to Taste Basil to Garnish Preparation: - Pre-heat grill on medium-high heat. Pre-heat large saut? pan over medium-high heat - In the saut? pan, pour in half of the amount of olive oil, when hot; add shallot, garlic and thyme stirring continuously until shallots and garlic are lightly browned. Add the mussels to the pan and carefully pour in the white wine vinegar, cover immediately. Continue to shake the covered pan for 2 to 3 minutes or until mussel shells have opened. - When all mussels are opened place the contents of the pan into a bowl over ice. Reserve liquid and mussels, discard shells, this will serve as the vinaigrette for the salad. - Using half the amount of olive oil, coat the asparagus and radicchio lightly. Season them with salt and pepper according to taste and place onto the grill. Allow asparagus to cook for 1 to 2 minutes per side and the radicchio for 30 seconds to one minute on each side. Remove from the grill and place in refrigerator to chill. - To compose Salad: Mix together chopped asparagus and julienned radicchio in large mixing bowl with the baby arugula. Add the zest and juice of one lemon and the mussel liquid. Toss to coat. Serve on salad plate and garnish with the mussels, cracked pepper and freshly torn basil leaves.