Sarah Rinkavage – Chef de Cuisine
Kelly Helgesen – Pastry Chef
2537 N. Kedzie Boulevard
Chicago Women’s Brigade
To purchase tickets:
1 cup feta cheese
1 cup heavy cream
5 Tbs cream cheese
In a food processor add all of the above. Blend until smooth
Ginger Scented Candied Carrots
2 cups water
2 cups sugar
2 Tbs fresh ginger, peeled and thinly sliced
10 baby carrots, scrubbed and cut in half length-wise
Combine water, sugar and ginger in a small pot and bring to a boil. Be sure that all of the sugar is dissolved. Add carrots, reduce heat to a very low simmer. Top with a parchment cartouche to ensure that the carrots are completely submerged. Cook very low for 30-45 minutes. Cool completely in the syrup. Carrots should be tender and translucent.
1 cup fenugreek seeds
2 cups water
In a glass jar cover seeds with water overnight. The next day strain the water and let sit for a 8 hours. Rinse the seeds and strain the water, repeat this rinsing every 8 hours until sprouts form. When they do store in a new container in the fridge.
Scrub baby carrots and shave thin on a mandolin
Any fun kinds you would like. We recommend Cilantro, Mustard Greens, and Dill.
We chose a new harvest olive oil, one that was just bottled this fall from the harvest. They are much grassier and stronger flavored.