The March of Dimes helps hundreds of thousands of premature babies and their families every year. And some local chefs are using their talents in the kitchen to help support the cause.
Chef Cory Morris from Boleo at the Kimpton Gray Hotel and Chef Tom Van Lente from TVL Culinary joined ABC7 to give a preview of the March of Dimes Signature Chefs Auction.
The event is sold out, but you can still support the March of Dimes by visiting https://www.marchofdimes.org/
5 oz. filet, diced
5 oz. roasted red pepper, diced
2 oz. extra virgin olive oil
1 oz. Champagne vinegar
1 tablespoon chopped parsley
Salt and pepper as needed
1 oz. aioli
1 ea. 8 oz bag plantain chips
In a mixing bowl, combine the filet, roasted red peppers, chopped parsley, olive oil, and champagne vinegar. Mix well and season with salt and pepper.
Place mixture onto a plate or bowl and top with the aioli. Serve alongside the plantain chips.
Local chefs use their culinary talents to support the March of Dimes Signature Chefs Auction
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