St. Jude Harvest Moon Gala

September 29, 2013 (CHICAGO)

The event raises funds for the St. Jude Children's Research Hospital, which treats and researches childhood catastrophic diseases. No family ever pays St. Jude for anything. The Harvest Moon Gala will raise funds to support the hospital's cause. The event will feature live music, cocktails, hors d'oeuvres, and an extensive silent auction. Kristen Samar, Co-Chair of St. Jude Harvest Moon, and Chef Michael Dean Reynolds of Bread & Wine one of the event's restaurant sponsors, came into our ABC7 studio to tell us about the event. Chef Michael showed us how to prepare his Roasted Beet & Barley Salad, which he will be serving up at the event.

12th Annual St. Jude Harvest Moon
Friday, October 4th, 2013
8 p.m. - 12 a.m.
Venue One in the West Loop
1044 W. Randolph

Ticket Prices:
$125 in advance
$150 at the door


Chef Michael's Recipe: Roasted Beet & Barley Salad
(serves 6)

5 Large Red Beets
1 c. Barley
½ c. Finely Grated Fresh Horseradish
2 lemons juiced
1 c. fresh parsley (chopped)
1/2 c. fresh mint (chopped)
¼ c. cider vinegar
2 Tbl. Walnut oil
1 Tbl. Unsalted butter
2 c. feta cheese
Salt & Pepper


Preheat the oven to 375°F

Rinse any dirt or debris from the beets-some beets may need to be scrubbed clean. Do not peel. If the beets came with their greens still attached, cut off the greens, wash them, and reserve them for another use.

Rub beets with olive oil and wrap in aluminum foil put on baking sheet pan and place in oven. Cook for 30 min. to an hour, depending on size and freshness of beets (the fresher the beet the faster it cooks).

Remove the beets from oven when tender (you should be able to easily pierce them with a fork). Let them sit until cool enough to handle. When the beets are cool enough to handle, slip their peels off. You can use a paring knife, if you like, but you can also marvel at how easily the peels come off with just a rub of your fingers. Set beets aside to cool the rest of the way.

While beets are cooling melt butter over medium heat in a heavy bottom pot. Add barley and cook until barley is toasted, about 4 minutes. Cover with water, bring to a boil then turn heat down to simmer for approx. 10-12 minutes or until barley is tender. Strain and let cool.

Toss grated horseradish in walnut oil and toast in a dry pan over medium heat for 6-8 minutes then deglaze pan with cider vinegar. Set aside to cool.

To assemble:

Cut beets into a medium size dice. In a large salad bowl combine beets, barley, horseradish, parsley, mint and lemon juice.

Season with salt and pepper.
Top with feta cheese.
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