CHILL Fundraiser

November 10, 2012

The 6th Annual CHILL event, hosted by LuxeHome in cooperation with Wine Spectator, raises money for the Respiratory Health Association, Chicago Youth Symphony Orchestras, and the Lynn Sage Foundation.

CHILL features more than 40 top Chicago area chefs, 150 premium wines from around the world, and the finest home building products. This year's chefs hail from top area restaurants including Sixteen at Trump Tower, RL, Blackbird, Café des Architects, David Burke's Prime House and many more.

In addition, there is a silent auction featuring wine and restaurant packages donated from participating wineries, distributors, restaurants and more.

Kate Flaherty, VP of Building Products and Special Projects at LuxeHome (The Merchandise Mart), and Patrick Fahy, Executive Pastry Chef at Sixteen Restaurant at Trump Tower, came into our ABC7 studio kitchen to tell us about the event and to show us a tasty recipe.

Thursday, November 15, 2012
5 – 6 p.m. VIP Reception
6 – 8:30 p.m.: Wine & Culinary Event with Silent Auction

First Floor, The Merchandise Mart
222 Merchandise Mart Plaza

$85 Main Event
$175 VIP Reception
or by phone at 312-527-4691

Chef Fahy's Recipes:

Minty Chocolates
1¼ cup White Chocolate
½ cup Heavy Cream
1 drop green food coloring
1 tsp Mint extract
7/8 cup Dark Chocolate (75%)
¾ cup Heavy Cream

- Set up a brownie pan, preferably 9x9, but other similar size should be fine.
- Spray the pan with pan spray and line it with plastic film, so it goes up the sides of the pan, leaving no pan exposed (this will help you remove the chocolate easily).
- First heat up the first heavy cream with food coloring and mint extract almost to a boil.
- Pour on top of the white chocolate in a bowl off the heat.
- Slowly stir the mixture until it is smooth and all together.
- Now pour this into the brownie pan and place into the cooler until firm.
- When its firm, heat up the second heavy cream almost to a boil and pour over dark chocolate. Stir this until it comes together as well.
- When together pour on top of first layer and place into the cooler until firm.
- When firm, pull up the plastic film and chocolate will come out easily. Flip onto a cutting board and cut into 1" squares with a warm knife.
- Store in the freezer and wrap very well.

Gingerbread House Dough
¾ cup dark brown sugar
1 1/8 cup Sugar
1 stick butter (2oz), room temperature
1 ½ tsp baking powder
1 ½ Tablespoon Molasses
¾ tsp ginger
¾ tsp cinnamon
3 whole eggs
4 ¾ cup cake flour

- Using a kitchen aid with a paddle attachment, cream the butter, dark brown sugar, and sugar for 2 minutes.
- Add eggs one at a time and scrape down the sides.
- Mix the dry ingredients in a separate bowl, then add in 3 additions to mixer.
- Place in the refrigerator wrapped in plastic film for at least one hour.
- Roll the dough to about ¼" thick and cut into desired squares, shapes, cookies, etc.
- Bake at 350* on parchment paper for about 17-20 minutes until light golden brown and the cookie is dry. It is best if parchment paper and a sheet pan is placed on top as a weight for the first 8 minutes of baking. Then removed for rest of baking.
- Let cool completely before moving/storing.

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