Great eats to support the March of Dimes
CHICAGO (WLS) -- The March of Dimes organization invites you to their Signature Chefs Auction in Chicago on Friday, October 14, 2016 at the Radisson Blu Aqua Hotel. The event raises funds for the campaign to end premature births. The Signature Chefs Auction is a culinary showcase, with some of the best chefs Chicago has to offer. Each tasting highlights the chef's unique and exceptional talents. Included in the lively party atmosphere, guests will enjoy spirited cocktails and enticing auction packages. Cory Morris, Executive Chef and Partner at Ronero, is the Lead Chef for the March of Dimes Signature Chefs Auction. He joined ABC 7 Eyewitness News to show us what he's cooking up for the event.
March of Dimes Signature Chefs Auction
Date: Friday, Oct. 14
Hours: 5:30 p.m.-9:30 p.m.
Address: Radisson Blu Aqua Hotel, 221 N. Columbus Dr. Chicago
Admission/Ticket Prices: Tables and sponsorship options are available at signaturechefs.org/chicago
Deadline to register: Tuesday, Oct. 11
Links: signaturechefs.marchofdimes.org/
RECIPE:
Shrimp and coconut ceviche (serves 8, prep time 40 minutes)
Ingredients:
1/2 cup halved limes
1 1/2 lbs of 21-25 peeled and devained shrimp sliced in half lengthwise
2 cups full fat coconut milk
2 anaheim chilies sliced thin
1/2 cup red onion sliced thin
0.3 cup of finely chopped cilantro
1 cup of roughly chopped corn nuts
1 green bell pepper diced small
Preparation:
Mix shrimp with coconut milk, lime juice and refrigerate for 30 minutes. Next mix with bell peppers, cilantro, red onion and season with salt and pepper to taste. Place mixture in a shallow bowl and garnish with anaheim chilies and chopped corn nuts.
