20 restaurants offer food tastes at Clearbrook fundraiser
Twenty Northwest suburban restaurants have teamed up to participate in a food tasting event to benefit Clearbrook, a local group that helps people with disabilities.
The annual “Around the World” Food Tasting event will be held 5:30-8 p.m. Tuesday, Oct. 25, at Arlington Toyota-Scion, 2095 N. Rand Road, Palatine.
Tickets for the event, which also has a silent auction and a cash bar, are $30/person in advance; $40 at the door. The advance group rate (minimum of four people) is $25 per person.
For details call Alla Ioffe at (847) 385-5009, email aioffe@clearbrook.org or visit clearbrook.org.
Restaurants joining the fundraiser include Artistic Cuisine, Palatine; Birch River Grill, Arlington Heights; Cookies By Joey, Wheeling; Francesca's Tavola, Arlington Heights; Mago Grill & Cantina, Arlington Heights; Maharaja Indian Cuisine, Rosemont; Ttowa, Arlington Heights; Vittorio De Roma, Palatine; and White Eagle Restaurant, Niles.
To promote the event, Chef Ezequiel Otero (“Chef Zee”) of Artistic Cuisine, an Argentine restaurant and caterer specializing in dishes with Latin flavors and European influence, offered the following recipe:
Dulce De Leche Mousse with Caramelized Pineapple and Saffron Sugar
Yield: 4 portions
For the mousse
10 oz. Dulce de leche
5 oz. bitter sweet chocolate
7 oz. heavy whipping cream
3 pasteurized egg whites
Melt the chocolate in a double boiler. Separately, whip the egg whites and the cream to soft peaks. Mix the dulce de leche with the chocolate, then add the cream. Add the egg whites last, folding the batter very gently. Refrigerate for 2-3 hours or overnight.
Caramelized Pineapple
Half pineapple
1 T butter
2T sugar
Put the butter in a saute pan, add sugar and pineapple. Cook until caramel color forms
Saffron sugar (optional)
3 saffron threads
Put the sugar and saffron threads into a food processor and mix. Heat on the stove until it becomes caramel.
Presentation
Use saffron caramel to draw decorative lines on serving plates. Place servings of mousse on each plate, with the caramelized pineapple on top. Add fresh mint or edible flowers as additional decoration on the plate.