Celebrity chefs benefit Boys & Girls Clubs of Chicago

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A dining journey is beginning in Chicago on October 26, 2016 at Chez Chicago. (WLS)

A dining journey is beginning in Chicago on October 26, 2016 at Chez Chicago. The Sazón Soiree is an exclusive celebrity chef dining experience. The Latin-infused four-course dinner will be expertly presented by celebrity chefs from "Top Chef" and "Masterchef." Participating chefs include "Top Chef" Season 11 finalist Chef Carlos Gaytan and "Top Chef" contestants Chef Katsuji Tanabe and Chef Amanda Baumgarten, along with "Masterchef" winner Chef Claudia Sandoval.

The dinner begins at 6 p.m. with a cocktail hour filled with various appetizers. While tasting, guests can peruse through the many silent auction items and be eligible for door prizes. Proceeds from the night of fun benefits the Boys & Girls Clubs of Chicago. Chef Carlos Gaytan visited ABC 7 to show us some of the treats he's preparing for the big night.

Event: Sazón Soiree
Date: Wednesday, Oct. 26
Hours: 6:00 p.m. to 9:00 pm.
Address: Chez Chicago, 247 E. Ontario Street, Chicago, IL 60611
Admission/ Ticket Prices: $175 per person People can purchase tickets at celebritychef.eventbrite.com
Links: celebritychef.eventbrite.com

Recipe:
Name of dish: Plums cooked with red wine
Preparation: Choose six plums. On a plate, cut the ends of plums and discard seeds with paring knife.

In a medium saucepan and pour in 3 cups of red wine, 3 cups of water and 2 cups of sugar. Heat the liquids until boiling and lower the temperature to simmer. You want to have a sauce reduction. Cook the plums for 4 minutes. They need to be firm. Once you reached the desired firmness, take out plums and cool them.

In a small to medium mixing bowl, put in 1 cup of Marscarpone cheese, 1 cup of cream cheese and cup of honey. Mix all ingredients together.

To plate for presentation, spoon sauce reduction on a plate. Place one or two plums on the plate and spoon in the cheese and honey mixture inside the plums. Top with seasonal fruits such as fresh figs.
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