Prince honored with pop-up dinner

GOLDEN VALLEY, Minn. — On June 7, Minnesota’s own beloved Prince Rogers Nelson would have celebrated his 61st birthday. 

To pay tribute to the musical legend and honor his memory, a group of local culinary professionals are hosting a birthday party in his honor. The  #PrinceBornDayPopUp dinner takes place at Kim Bartmann’s The Bird in Loring Park.

Chef Lachelle Cunningham of Chelle’s Kitchen has come up with a Prince-inspired menu that consists of plant-based and purple color foods. A portion of the proceeds from the four-course dinner will benefit the professional career development of black culinary professionals.

The event is open to the public. To get tickets visit this website.

SWEET POTATO COBBLER

Lachelle Cunningham; Chelle’s Kitchen

INGREDIENTS
3 medium sweet potatoes (about 2 to 2 1/2 cups of sliced cooked sweet potatoes)
1 stick (1/2 cup) unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
1 1/2 cups hot water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Whipped cream, for topping

COBBLER INGREDIENTS

2 cups gluten-free flour

1/2 cup cane sugar

1/2 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter, chilled and cut into small pieces

1/4 cup cold water

DIRECTIONS

1. Heat the oven to 350 F. Have ready a 2 1/2 to 3-quart shallow baking dish.
2. Bring a large saucepan of water to a boil. Meanwhile, peel the sweet potatoes. Slice them into rounds about 1/2-inch thick and add them to the boiling water.
3. Cover the pan and cook for about 12 to 14 minutes, or just until they are tender but still firm in the center when pierced with a fork.
4. In a bowl, combine the butter, granulated sugar, brown sugar, hot water, vanilla, and cinnamon. Stir until the sugars are dissolved.
5. Arrange the sweet potatoes in a baking disk and and pour the syrup mixture over the sweet potatoes.
6. Meanwhile, in a large bowl, combine flour, sugars, baking powder, and salt.
7. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
8. Drop chunks of topping all over the sweet potatoes mixture.
9. Set your baking dish on a baking sheet as cobbler can drip.
10. Bake until topping is golden, about 30 minutes.
11. Serve with whipped cream.