He is talking about the honor as well as another Chicago culinary event, Common Threads World Cook Out, which supports low-income children who attend after-school cooking programs.
CHICAGO Mayor RICHARD M. Daley PROCLAIMS SEPTEMBER 30, 2010 to BE "CHEF ART SMITH Day IN CHICAGO"
Chef Art Smith to be Inducted into Chefs Hall of Fame on Same Day
(CHICAGO, IL) -- Chicago Mayor Richard M. Daley proclaims Thursday, September 30, 2010 to be "Chef Art Smith Day in Chicago". Chef Smith is being honored because of his numerous culinary and philanthropic accomplishments, and the day concludes with his induction into the Chefs Hall of Fame by the Chicago Culinary Museum. The Museum and Hall of Fame will celebrate Chef Smith's induction at the Mid-America Club located at 200 East Randolph in Chicago. The event will be open to the public and will also serve as a gala fundraiser for the Chicago Culinary Museum.
In an official Mayoral Proclamation, dated June 24, 2010, Chicago Mayor Richard M. Daley states:
"WHEREAS, an award winning author, expert instructor and beloved media personality, Chef Art Smith brings a warm heart, generous spirit and infectious enthusiasm to all of his endeavors; and
WHEREAS, in 1993, Chef Smith founded Common Threads, a non-profit organization that teaches children about diversity and tolerance; and
WHEREAS, in 2007, Chef Smith was named Chicagoan of Year by Chicago magazine and Humanitarian of the Year by the James Beard Foundation; and
WHEREAS, by sharing his efforts to combat adult-onset diabetes by changing his eating habits and lifestyle, Chef Smith has inspired many to take charge of their own health; and
WHEREAS, Chef Smith is the executive chef and co-owner of Table Fifty-Two and Art and Soul restaurants; and
WHEREAS, Chef Smith will be inducted into the Chicago Culinary Museum's Chefs Hall of Fame at a Gala Fundraiser on September 30, 2010:
NOW, THEREFORE, I, RICHARD M. DALEY, MAYOR OF THE CITY OF CHICAGO, do hereby proclaim September 30, 2010, to be CHEF ART SMITH DAY IN CHICAGO, and encourage all Chicagoans to recognize his culinary skill and outstanding contributions to our city's position as one of the world's premiere dining and hospitality destinations."
Tickets for the event, featuring a cocktail reception beginning at 5:30 pm with a full martini bar, silent auction, awards presentation at 6:30 and dinner at 7:00 are $175 per person and $200 at the door, if available. Tickets may be purchased by calling or emailing Carmella Anello of the Chefs Hall of Fame at 630-505-5381 or email@example.com
About the Chicago Culinary Museum and Chefs Hall of Fame:
Founded in 2006 by Chefs John Castro and John Kaufmann in conjunction with the Chicago Chefs of Cuisine Association, Inc., the Chicago Culinary Museum and Chefs Hall of Fame was created to celebrate the achievements and contributions of Chicago chefs, food manufacturers, restaurateurs and hoteliers, while promoting and celebrating Chicago as a culinary Mecca. In order to preserve and foster Chicago's rich and diverse culinary history, the museum is dedicated to providing educational programs for all ages. It is a 501(c)(3) charitable organization whose goal is to raise funds and awareness in an effort to establish a physical museum in Chicago. For more information on the Chicago Culinary Museum and Chefs Hall of Fame, please visit www.thechicagoculinarymuseum.org or call 312-718-3221.
Common Threads World Cookout
The annual Common Threads World Cookout returns for another successful year on Thursday, September 23 at Fulton's on the River, located at 315 North LaSalle from 6:30 to 9:30pm.
Common Threads culinary event echoes its culinary philosophy which seeks to educate children on the importance of nutrition and physical well-being, and to foster an appreciation of cultural diversity through cooking. The Common Threads World Cookout will support the low-income children who attend Common Threads' after-school cooking programs by bringing together some of Chicago's top chefs, wineries and breweries for an evening that is sure to please the palate.
The much anticipated return of this summer soirée will have guests indulging in delectable cuisine while partaking in unparalleled views or the Chicago River from Fulton's on the River's open-air veranda and Riverfront Room. Chefs who will be participating include: Robert Andrea, Jake Melnick's Corner Tap; Greg Biggers, Fulton's on the River; Frank Brunacci, Trump Hotel and Towers; David Dworshak, Carnivale; Rick Gresh, David Burke's Primehouse; Phillip Foss, Lockwood Restaurant; Sarah Grueneberg, Spiaggia; Stephanie Izard, Girl & the Goat; Sarah Kosikiwski, Trump Hotel and Towers; Jason McLeod, Balsan at The Elysian Hotel; Chris Pandel, The Bristol; Nicole Pederson, C-House; Brad Phillips, LM Restaurant; Ryan Poli, Perennial; Toni Roberts, C-House; Mario Santiago, May Street Café; Todd Stein, Cibo Matto; Heather Terhune, Sable Kitchen & Bar; Giuseppe Tentori, Boka; Dominique Tougne, Bistro 110; Jared Van Camp, Old Town Social.
General Admission tickets for the World Cookout are $75 per guest. A limited number of VIP Package tickets, which include a special VIP reception at 5:30 pm and an after party beginning at 9:30 pm at Sable (ending at Midnight) are also available for $150 per guest.
For more information or to purchase tickets, visit www.commonthreads.org or call/email Eleanor Leichenko 312-329-2501 ext. 209 or Eleanor@commonthreads.org.
For the Short Ribs:
Yields: 6-8 Servings
- 6 ea. Beef Short Rib, 2 Bone, 16 oz. each (available at www.allenbrothers.com)
- 1 ea. Carrot, Medium Diced
- 2 ea. Celery Stalks, Medium Diced
- 1 ea. Vidalia Onion, Medium Diced
- 4 c. Beef Stock
- 1/2 c. White Wine
- 1 T. Tomato Paste
- 1 ea. Thyme Sprig
- 1 ea. Rosemary Sprig
- 2 T. Vegetable Oil
- Salt and Pepper To Taste
Method of Preparation:
Heat a heavy duty dutch oven over medium-high heat. Pour in vegetable oil and place each, seasoned short rib on one side and sear for roughly 6 minutes, or until well browned, flip to the other side and repeat.
Remove short ribs from pan, turn heat to medium-low and place in carrot, celery and onion, sauté until beginning to soften. Place tomato paste in pan and continuously stir for 1 to 2 minutes to caramelize. Pour white wine into pan, reduce by half and than pour in beef stock. Return short ribs to pan with thyme and rosemary, bring to a boil and remove from heat.
Cover dutch oven with a lid or tin foil and place in oven at 325 degrees. Cook for 3-4 hours or until short ribs are fork tender.
For the Madras Curry-Dijon Sauce:
Yield: 2 cups
- 3 C. Chicken Stock
- 1 ea. 16 oz can Coconut Milk
- 1 C. Mirepoix (Carrot, Onion and Celery), medium diced
- 1 ea. Lemongrass Stalk
- 1 ea. Small piece Ginger root
- 1 T. Madras Curry Powder
- 1/2 C. Dijon Mustard
- 1 T. Brown Sugar
- 1 T. White Wine Vinegar
- Salt To Taste
In a medium sauce pan over medium-high heat place chicken stock, coconut milk, mirepoix, lemongrass, curry powder and ginger, bring to a boil and reduce to a simmer. Allow mixture to simmer until it has reduced by half, about 1 hour.
Whisk in Dijon mustard, brown sugar and white wine vinegar and simmer for 15 more minutes. Strain mixture through a fine mesh sieve, season with salt.
- 12 ounces Allen Brothers beef tenderloin, grilled and sliced
- 1 pound wild arugula
- 1 bulb fennel, thinly shaved
- 1 bunch asparagus, trimmed and grilled
- 1 pint grape tomatoes
- 1 red onion, sliced and grilled
- 1/2 cup low fat feta cheese, crumbled
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper
- 1 lemon, zested for garnish
- 10 chives, chopped for garnish
-Toss all ingredients together in a large serving bowl and season to taste with salt and pepper. Garnish with the lemon zest and chopped chives.
Patrons of Chef Art Smith's restaurant, Table Fifty-Two, love this dish he created especially for Oprah's Legends Ball.
Servings: Serves 4
Coconut Chili Ginger Sauce
- 1 tablespoon unsalted butter
- 2 shallots , minced
- 2 blades lemongrass , chopped
- 3 pieces (1/2-inch) fresh ginger , thinly sliced
- 1 cup sweet white wine
- 2 cups chicken broth
- 2 tablespoons Thai red curry paste
- 2 tablespoons Chinese black bean chili sauce
- 1 can (8 ounces) coconut milk
- 1/2 cup (1 stick) unsalted butter , softened and cut into pieces
- Salt and freshly ground black pepper to taste
- 4 brind boneless chicken breasts (see brine recipe below)
- 1 quart buttermilk
- 1 pound salted pistachios , shelled and toasted
- 1 cup grated Parmesan cheese
- 1/4 cup fresh thyme
- 1/3 cup chopped fresh rosemary
- 1/4 cup chopped fresh parsley
- 2 cups all-purpose flour
- Salt and freshly ground black pepper to taste
- Grape seed oil to taste
Brine for Chicken
- 1/2 cup kosher salt
- 1/4 cup sugar
- 5 cloves garlic
- 2 bay leaves
- 1 tablespoon black peppercorns
For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
Preheat the oven to 250 degrees.
Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
Brine for Chicken (Makes 1 1/4 cups)
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
Servings: Serves 12
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups chopped ripe bananas
- 1 cup drained crushed pineapple
- 1 cup vegetable oil
- 2 large eggs , beaten
- 1 1/2 teaspoons vanilla extract
- 1 cup (4 ounces) finely chopped pecans
- 8 ounces cream cheese , at room temperature
- 1/2 cup (1 stick) butter , at room temperature
- 1 pound confectioners' sugar (about 4 1/2 cups sifted)
- 1 teaspoon vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.