GOLDEN VALLEY, Minn.-- This morning, chef Brahim Hadj-Moussa from Barbary Fig and People Serving People's Jim Minor stopped by the show to tell us about the upcoming Chefs for Change fundraisers.
Chefs for Change is a cooking demonstration and an elegant dinner party benefit for People Serving People homeless shelter for families. It is hosted by a top executive chef from the Twin Cites Metro area. Over the past several years, chefs from restaurants including The Oceanaire Seafood Room, Porter and Frye and Capital Grille have hosted Chefs for Change events on one or more occasion.
Chefs for Change is held approximately once a month in People Serving People's industrial kitchen. It is an intimate setting of 30-40 guests interested in a "chef's table" experience followed by a five course meal with wine pairings. 100% of the proceeds benefit People Serving People.
Upcoming Events
Tuesday, April 20th: Chef Hadj Moussa of Barbary Fig
Monday, May 17th: Chef Rick Kimmes of Oceanaire
Monday, July 19th: Chef JD Fratzke of the Strip Club
Monday, August 16th: PSP Culinary Arts Training Graduates
Monday, September 20th: Chef Scott Pampuch of Corner Table
Monday, October 18th: Chef Andre Smith of Seven Steakhouse
To purchase a ticket or if you are interested in more information about Chefs for Change click here or call 612-277-0246.
Grilled Eggplant with Goat Cheese and Lavender
(serves four)
8 slices eggplant, cut into rounds about 3/8 in. thick
2 tbsp. Olive oil (one for brushing, one for the pan)
1 large ripe tomato, cut into small dice
¾ cup leeks, chopped
1 tsp. garlic, minced
½ tsp. sugar
Salt and pepper to taste
4 oz. soft goat cheese
1 tbsp. dried lavender flowers
Brush the eggplant slices with oil and grill over a medium flame until soft. Put two on each of four small serving plates and top with half an ounce (a heaping tablespoon) of the goat cheese. Add the remaining oil to a skillet, and sauté the tomato, the leeks and the garlic together until the leeks are wilted. Add the sugar, season to taste, and spoon this mixture over the cheese. Sprinkle with lavender.
Copyright 2010 by Brahim Hadj-Moussa. All rights reserved.