FEW Kids Fundraiser for Chicago Food Depository

March 17, 2013 6:54:33 AM PDT
On Monday, March 18, 2013, a tasty fundraiser raises money for the Chicago Food Depository.

"FEW Kids on the Block" (www.opentable.com) brings together Chicago's youngest and brightest chefs and bartenders, and 50 percent of proceeds will be donated to the Chicago Food Depository (www.chicagosfoodbank.org/site/PageServer)

Executive Chef Derek Simcik and Sous Chef Nick Bajal of Atwood Café (www.atwoodcafe.com/) are part of the event, and they came into our ABC7 studio to show us how to make Espresso Compressed Lamb Belly and Salted Mint-Pea Ravioli.

"FEW Kids on the Block"
Monday, March 18, 2013
6 p.m.: welcome cocktails
6:30 p.m.: seated dinner
Atwood Café
adjacent to Kimpton's Hotel Burnham
1 W. Washington St.
Tickets: $75/ person, inclusive of tax and gratuity.
50 percent of proceeds will be donated to the Chicago Food Depository.

Chef Derek's Recipes

Sweet Pea Sphere
2 cups sweet peas
Zest of 1 lemon
½ tsp white pepper
10 mint leaves
10 gr stock or water ( if needed)
2.5 gr Sodium Alginate
500 gr water
3 gr Calcium Lactate
4 gr sugar

In a blender, add peas, zest, mint, white pepper.
Blend on high until smooth.
Add a little stock or water to thin out if needed.
Set aside; mix the Sodium Alginate and the water until dissolved.
Take the puree, and measure out 200 grams; blend together the calcium lactate.
Grab a measuring spoon, and drop a spoonful of the pea mix into the sodium water mix.
Let set for 2- 2.5 minutes.
Remove, and add to sugar water for another 2 minutes.

Lamb Belly
3-4 lamb bellies
½ cup ground coffee
½ cup ground coriander
½ cup fresh or dried oregano
2 cups salt
1 cup sugar
3 qts lamb stock or any other stock you have on hand
1 orange (sliced)
1Tbl black peppercorns
2 bay leaf
2 whole garlic cloves
2 whole shallots

Mix the entire cure in a bowl, and rub it on the lamb bellies.
Allow to sit overnight.
Take lamb belly out, and rinse off the cure, then pat dry, in a large pot or pan sear the lamb on both sides and place in a deep pan.
Add the stock, orange, garlic, shallot, bay leaf, and peppercorn.
Wrap in foil, and braise for 2 ½ - 3 hours at 275 F degrees.
When done, allow to cool in the liquid for 2 hours, then take out the bellies.
Place on a large sheet pan, place another sheet pan on top of the lamb and press down.
Place something heavy on top of the sheet pan, like canned goods, to keep the weight on.
Let sit for another 4-5 hours.
Remove pans, portion to desired size, and reheat.