CHICAGO (WLS) -- On Friday, Nov. 13, Meals on Wheels Chicago is bringing together more than 70 chefs for the annual Celebrity Chef Ball. The night includes indulgent dishes, desserts and custom cocktails from some of the best restaurants in Chicago.
The Celebrity Chef Ball also includes a live and silent auction featuring unique items and experiences. Tickets to Celebrity Chef Ball are $350 for VIP Chef's Table and $200 for Chef's Tasting Party. Proceeds from the event support Meals on Wheels Chicago's mission to promote independence for Chicago seniors and individuals with disabilities through meal delivery and home modifications.
Executive Chef at TWO Restaurant & Bar (http://113two.com/) Kevin Cuddihee and Mixologist at Hendrick's Gin, Fred Parent, will both be featured at the Meals on Wheels Chicago's Celebrity Chef Ball. They dropped by the ABC7 studios to give a small sample of the event.
Meals on Wheels Chicago Celebrity Chef Ball
Friday, Nov. 13, 6-8:30 p.m. for VIP Chef's Table dinner; 8:30 p.m.-12:30 a.m. for Chef's Tasting Party
Morgan Manufacturing, 401 N. Morgan, Chicago Ill.
Admission/ticket prices: $350 for VIP Chef's Table dinner; $200 for Chef's Tasting Party
Deadline to register: 6 p.m. on Friday, Nov. 13
Meals on Wheels:
RECIPE: Brussel Sprouts
1 lb. Brussel sprouts - ends cut off and sprouts halved or quartered depending on size
1 red onion sliced thin and roasted
2 pieces of bacon
Neutral cooking oil
Aleppo chili vinaigrette (see below)
Sheep's milk feta cheese
Salt and black pepper
1 tablespoon Dijon mustard
1 shallot sliced
1/4 cup white wine vinegar
1 cup extra virgin olive oil
2 tablespoons Aleppo chili powder
Salt and pepper to taste
*Please be very specific with the ingredients, measurements (in ounces, cups, etc., NOT grams/ liters) and cooking instructions.
1. In the blender combine: Dijon, shallot, white wine vinegar and puree. Slowly add olive oil, season with salt pepper, and 2 tablespoons Aleppo chili. Store in a refrigerator for up to one week.
2. Pre-heat oven to 400 degrees.
3. In a large bowl toss Brussel sprouts and sliced red onion with neutral oil to coat and season with salt and black pepper. Roast for 15-20 minutes until sprouts are cooked and slightly caramelized on the edges.
4. Slice bacon into small pieces and render over low heat in a saute pan until bacon is crispy. Drain bacon on paper towels until ready to serve.
5. In a large saute pan, heat 2 tablespoons of neutral cooking oil on high. Add roasted sprouts and onion mixture, add cooked bacon. Season with salt, pepper and the juice of 1/2 a lemon. Serve hot and garnish with sheep's milk, feta cheese and Aleppo chili vinaigrette.
Meals on Wheels Chicago hosts Celebrity Chef Ball