ABC7 Windy City Live's Val Warner and Ryan Chiaverini will emcee. Guests will enjoy dishes prepared by dozens of Chicago's top chefs. One of them is chef Joseph Rose with Lockwood in the Palmer House. He joined us along with Grant DePorter of Harry Caray's to tell us about the ball and show us a recipe.
Green Tie Ball Saturday, Sept. 7 6:30 p.m. to 8:30 p.m.: VIP reception 8:30 p.m. to 1:00 a.m.: Gala
2011 N. Southport (A. Finkl & Sons)
VIP tickets: $250, $275 at the door
General admission: $150 pre-purchased, $175 at the door Tickets available at www.Greentieball.eventbrite.com
Roasted Sweet Corn Soup
2300g Fresh roasted bi-color corm(off the cob)
400g White onion small dice
60g Garlic minced
3lt Chicken stock
200g Heavy cream
245g Butter unsalted
To Taste Salt and pepper
50g Olive oil
In a stock pot add in the butter and the olive oil on med heat.
Add in the onion and garlic.
Sweat down until the liquid starts to come out, about 5-8 minutes.
Add in the roasted corn and chicken stock.
Bring this to a boil, and turn down to a simmer.
Simmer on low until the vegetables are soft, about 10 minutes.
Add in the heavy cream, and bring back to a boil.
Puree until smooth, and season with salt and pepper.
If it is a little too thick, add in some water or more chicken stock.
Corn & Shrimp Relish
1lb Poached shrimp (laughing bird as best)
1lb Fresh roasted bi-color corn
75g Fresh plum tomatoes (small dice)
10g Fresh cilantro chopped
18g Fresh lime juice (from limes not a jar)
15g Mango vinegar (don't use if can't find)
25g Shallots minced
10g Fresh chives minced
Mix, season & use as needed.
Shrimp Cooking Water
1gal White wine
4pc Lemons cut in half
50g Old bay
75g pickling spice
Mix all together, and bring to a boil.
Strain over the shrimp, and let stand for 5 minutes.
Pull shrimp, and chill.