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Every year in the United States, more than half a million babies are born too soon, 6,200 of them right here in Utah. This weekend, The March of Dimes Gala at the Grand America is raising money to support stronger, healthier children.
The annual March of Dimes Gala brings together 16 Utah chefs for a night of fine dining to help raise money and awareness to help prevent birth defects, premature birth and infant mortality in our state. The Utah chapter has lined up an exciting roster of some of the best chefs in the state who will present samplings of their cuisine to gala participants.
MANCHEGO CREME BRULEE SALAD
1/2 lt. heavy cream
5 tbs. sugar
110 gm. egg yolks
40 gm. Manchego cheese
PREPARATION: Place heavy cream in a sauce pan, bring to a boil, take off heat. Add the yolks, sugar and Manchego cheese. Stir and place the mix in a pan, then please it in the oven at 375 degrees for 1 hour.
Cut the creme brulee into squares, add sugar on top, then flambe. Serve with fresh green beans, beets, and a vinaigrette on top.
VINAIGRETTE
3 tbs caramel
1 tb. minced shallots
4 tbs. dijon mustard
1 cup olive oil
1 oz. mint
4 tbs. Sherry vinegar
BEETS
Place betts in a pan and submerge them in water. Cook on the stove for 2 1/2 hours or as needed till tender.
