Celebrity Chef 2021 Program
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FBH_057 Program Cover-FNL.pdf 1 2/24/21 4:04 PM March 4, 2021 Dear Friends: On behalf of Food Bank for the Heartland, welcome to our 20th annual Celebrity Chef fundraiser! This year’s event features award-winning chef and entertainer Curtis Stone, and is presented by Conagra Brands Foundation with media partner, KETV NewsWatch 7. I wish we could be celebrating together in person. We are prioritizing the health and safety of the community during the COVID-19 pandemic and are excited to bring you an interactive virtual event featuring a live-streamed culinary demonstration directly from Chef Curtis Stone’s kitchen to yours. We are thrilled to welcome Curtis Stone back to Food Bank for the Heartland; he earned rave reviews as our celebrity chef in 2018. Chef Stone owns and operates two successful restaurants in Los Angeles and has appeared on television programs such as Top Chef Masters, Top Chef Junior, and Field Trip with Curtis Stone. In Food Bank for the Heartland’s 40-year history, we have never experienced a hunger crisis like the current one caused by the COVID-19 pandemic. In 2020, the Food Bank distributed over 32 million meals – 10 million more than in 2019. More children, seniors, families, and veterans than ever before are experiencing food insecurity. Your Feed the Need donation can provide urgently needed meals. We are humbled by the community’s overwhelming support of the Food Bank during this crisis. We anticipate the economic recovery and return to pre-COVID food insecurity rates will take years, but the Food Bank for the Heartland remains committed to ensuring access to healthy food for our neighbors in need across Nebraska and western Iowa. Thank you for your support. Enjoy your evening! Sincerely, Brian Barks President and CEO FoodBankHeartland.org | 1 SILENT AUCTION CELEBRITY CHEF 2021 BIDDING EVENT AGENDA 12:00 p.m. Online Auction Opens To bid using your cell phone, tablet or 6:00 p.m. Virtual Cocktail Reception with Chef Curtis Stone computer, follow these instructions: (For Patron-Level Attendees) 6:30 p.m. Virtual Event Opens (For All Attendees) Step 1: Register Register your phone number and 6:40 p.m. Welcome Brian Barks, President and CEO, Food Bank for the Heartland credit card at: https://qtego.net/qlink/ Kris Covi, Emcee foodbankheartland/register Invocation Rev. Thomas Merkel. S.J., Creighton University Once you register, you will receive a text Opening Remarks message to the phone number you registered Rick Hansen, Vice President Human Resources, with bidding instructions. Conagra Brands Feed the Need Step 2: Start Bidding! Heidi Applegarth, Certified Intuitive Eating Lay Facilitator Daniel Applegarth, CFO, Orion Advisor Solutions Denise McCauley, Executive Vice President, Woodmen Life To bid through a text message, simply 7:00 p.m. Culinary Demonstration by Chef Curtis Stone reply to any Qtego text message with the 7:50 p.m. Closing Remarks and Announcements 3-digit Item# followed by the amount. Brian Barks, President and CEO, Food Bank for the Heartland Kris Covi, Emcee Ex: 103 200 9:00 p.m. Online Auction Closes and Celebrity Chef Store This places a bid of $200 on item 103. Closes for the Evening 2 | 20th Annual Celebrity Chef Event Featuring Curtis Stone FoodBankHeartland.org | 3 CURTIS STONE Chef Curtis Stone is a Los Angeles based award- winning chef, restaurateur, author, entrepreneur, and media personality. He began his culinary career in his homeland of Australia and later honed his skills at Michelin-starred restaurants in London under renowned Chef Marco Pierre White. Curtis’ first solo restaurant, Maude (Beverly Hills, CA), opened in 2014 to rave reviews. He opened his second restaurant, Gwen Butcher Shop & Restaurant (Hollywood, CA) in 2016. Curtis has appeared on television programs such as Take Home Chef, Top Chef Masters, and Top Chef Junior. In 2019, Curtis debuted Field Trip with Curtis Stone on PBS, a series inspired by his global travels to research the regional menus at his Michelin starred restaurant, Maude. Curtis is a New York Times bestselling author of six cookbooks, including his most recent, Good Food, Good Life. Curtis is married to actress Lindsay Price and the couple live in Los Angeles with their two sons. 4 | 20th Annual Celebrity Chef Event Featuring Curtis Stone FoodBankHeartland.org | 5 MUSHROOM RISOTTO WITH BLACK PEPPER AND SAGE BUTTER-BASTED PAN-SEARED STEAK Serves: 4 Ingredients Serves: 2 Ingredients 1 tablespoon olive oil 1 boneless steak, Prep Time: 10 minutes Prep Time: 5 minutes (about 1-inch-thick; 12-oz.) 3 1/4 cups cleaned trimmed mixed fresh Cook Time: 25 minutes Cook Time: 10 minutes mushrooms (such as brown cap, oyster, Kosher salt and freshly ground Make-Ahead: : The mushrooms can shimeji, stemmed shiitake), thinly sliced black pepper be sliced and the cheese can be grated up 1 stick butter 1 tablespoon olive oil to 1 day ahead, covered separately and refrigerated. 2 tablespoons fresh sage leaves 2 to 3 tablespoons unsalted butter, room temperature 1/2 cup finely chopped onion 2 garlic cloves, bruised 2 garlic cloves, finely chopped 3 large sprigs fresh thyme or 1 1/2 cups Arborio rice 1 small sprig fresh rosemary 3/4 cup dry white wine 6 cups chicken stock or water, hot 1/3 cup finely grated Parmesan cheese Method Method 1. Place a large heavy frying pan over high heat. Add the oil and the mushrooms and 1. Preheat cast-iron skillet over high heat until hot. cook, stirring occasionally, for about 10 minutes, or until the mushrooms are deeply caramelized. Season with salt and pepper. Transfer the mushrooms to a medium bowl, 2. Just before cooking, pat steak dry with paper towels and sprinkle with salt cover to keep warm and set aside. and pepper. Add oil to hot skillet then add steak. Cook steak for about 4 minutes, 2. Return the frying pan to medium-high heat. Add 1/2 stick of butter and swirl for or until dark brown and caramelized on the bottom. about 3 minutes, or until the butter has browned, but not burned. Add the sage leaves and swirl to combine. Set the sage butter aside. 3. Turn steak over and cook for 2 minutes. Reduce heat to medium-high. Add butter, garlic, and thyme to skillet. Cook steak, using a spoon to baste melted 3. Meanwhile, place a large heavy sauté pan over medium heat and add about 1/4 butter over steak as it cooks, for about 2 more minutes for medium-rare doneness. stick of butter, onions and garlic and sauté for about 4 minutes, or until the onions are tender but not brown. Add the rice and sauté for about 1 minute, or until the rice 4. Transfer steak to carving board and let rest for about 4 minutes is lightly toasted. Stir in the wine, 3/4 teaspoon salt and 1 1/2 teaspoons freshly finely (half the cooking time). ground black pepper and cook for about 3 minutes, or until the wine is absorbed. Add 3/4 cup of the hot stock and cook, stirring constantly, until absorbed. Continue 5. Using a sharp knife, slice each steak against grain on a bias. adding the hot stock, 3/4 cup at a time, and cooking for about 18 minutes total, or until Divide steak among 2 plates and serve. the rice is al dente (the center of each grain of rice should be slightly firm). Halfway through cooking the risotto, stir in the reserved sage butter. 4. Remove the pan from the heat and stir in the cheese, the reserved mushrooms and the remaining butter. Season to taste with salt and pepper and serve. 6 | 20th Annual Celebrity Chef Event Featuring Curtis Stone FoodBankHeartland.org | 7 GOAT CHEESE BRUSCHETTA TWENTY YEARS OF Serves: 6 Ingredients Twelve 4-inch-long baguette slices Prep Time: 20 minutes CELEBRITY CHEFS (each about 1/3-inch-thick) Cook Time: 15 minutes 3 tablespoons extra-virgin Food Bank for the Heartland is celebrating the 20th anniversary Make-Ahead: The baguette slices olive oil, divided can be toasted 8 hours ahead, stored of our Celebrity Chef fundraiser this year. We have been Salt and freshly ground black pepper airtight at room temperature. honored to partner with these influential and talented culinary 12 ounces ripe red heirloom tomatoes, personalities for two decades. We look forward to continuing to coarsely diced support our mission through this annual event for years to come. 3 tablespoons finely chopped shallots Thank you for making it possible! 2 tablespoons balsamic vinegar (preferably aged) 2 tablespoons coarsely chopped fresh basil 1 garlic clove, finely chopped 6 ounces fresh goat cheese Method 2002 Graham Kerr To toast the bread: 2003 Martin Yan 1 Preheat the oven to 400°F. 2004 Sam Choy 2005 Sara Moulton 2 On a heavy baking sheet, arrange the bread slices in a single layer. 2006 Paula Deen Drizzle 1 tablespoon of oil over the bread slices and season with salt and pepper. 2007 Dave Lieberman Toast in the oven for about 15 minutes, or until they are slightly golden. Remove 2008 Jeff Henderson from the oven and cool. 2009 Cat Cora 2010 Duff Goldman To make the topping and serve: 2011 George Duran 3 In a medium bowl, toss the tomatoes, shallots, vinegar, basil, garlic, and 2012 Rick Bayless remaining 2 tablespoons of oil to coat. Season to taste with salt and pepper. 2013 Art Smith 2014 Michael Symon 4 Spread the goat cheese over the toasted bread and top with tomato mixture. 2015 Geoffrey Zakarian Drizzle the accumulated juices from the tomato mixture over the toasts and serve.