Chef Cory Morris from Boleo at the Kimpton Gray Hotel and Chef Tom Van Lente from TVL Culinary joined ABC7 to give a preview of the March of Dimes Signature Chefs Auction.
The event is sold out, but you can still support the March of Dimes by visiting https://www.marchofdimes.org/
Beef Escabechado
5 oz. filet, diced
5 oz. roasted red pepper, diced
2 oz. extra virgin olive oil
1 oz. Champagne vinegar
1 tablespoon chopped parsley
Salt and pepper as needed
1 oz. aioli
1 ea. 8 oz bag plantain chips
In a mixing bowl, combine the filet, roasted red peppers, chopped parsley, olive oil, and champagne vinegar. Mix well and season with salt and pepper.
Place mixture onto a plate or bowl and top with the aioli. Serve alongside the plantain chips.