Friday, June 20, 2008

Braisin' In The Sun

My new hero of the culinary world is none other than... my sister!
For the past 5 years, Megan has been volunteering for Tucson's Primavera Cooks!, a series of charity dinners at the hottest restaurants in town to raise money for the Primavera Foundation ("provides pathways out of poverty for Tucson's homeless and working poor").
She's not just dishing out food though.. Megan actually donates to the organization for the opportunity to be an apprentice chef in the kitchen for one of these wine-paired, multi-coursed dinners, working with some of Tucson's top chefs from menu conception to prep to the line. After four years at Pastiche, this year she tried her hand in the kitchen of world-renowned chef Janos Wilder at his french-inspired southwest institution Janos.
Check out this great Tucson Weekly article featuring Megan!
I am ashamed to admit that I have never made it back to Tucson for ANY of the charity dinners Megan has participated in these past years, and after seeing pictures of the meal... This time it REALLY hurts!
Get ready to be hungry, this is what they made...

Hors d’Oeuvres

Mini Achiote Chicken Tostadas with Spicy Black Beans and Roasted Corn Vinaigrette

Peruvian Purple Potato Chips with Moutabel and Moorish Black Olives

Chilled Coconut Milk, Pineapple and Lime Soup with Caramelized Pineapple, Mint and Jalapeno Syrups

Dinner in Great Room

Brandy Flamed Mushrooms, Heirloom Tomatoes, Pearl Onions, Vella Dry Jack and Frizzled Leeks on Garlic Toast with Leek Vinaigrette

Roast Duck Breast with Darker Meat Braised with Sultanas, Creamy Polenta, Pea Coulis and Baby Local Beets with Amarena Cherry Syrup

Molasses, Coffee and Red Chile Adobado rubbed Bistro Filet with Chipotle Molasses Sweet Potatoes, Whittled Jumbo Asparagus, Agua Linda Fava Beans, Spicy Red Wine Syrup and Anaheim Chile Vinaigrette


Honey Caramel Chocolate Praline Bombe with Kahlua Ice Cream

Mmmmm Bon Apetit!


  1. What the hell is a frizzled leek and can I have some?

  2. That meal at Janos was pure of the best meals I have ever had! The frizzled leek made the whole meal....look closely and maybe you can see it in the photo with the hunk of toasted bread covered in 'shrooms.