Chef Laurent Geroli visited the WDRB News Studio to show us how to make cucumber discs with roasted red pepper hummus and micro cilantro and artichoke spinach mousse deviled eggs with micro carrot salad.
The dishes are part of "Here's Lookin' at You, Kid," A Celebration of the 1940's Silver Screen Era happening Saturday October 13.
The event is the 4th annual gala to benefit American Lung Association.
It's at the Brown Hotel from 6:30 to 11:00 PM and is sponsored by "A Breath of Fresh Air."
The Historic Brown Hotel's Crystal Ballroom offers an elegant venue and a memorable evening for guests.
Guests are invited to don the persona and attire of a 1940's star, walk the red carpet and enter into the exciting world of Bogie and Bacall!Tommy Lee of the Max and Kate Bringardner will be emcees for the evening.
The evening includes:
Entertainment by Hayswood Theatre actors
Four-course dinner by Executive Chef Laurent Geroli including appetizers designed for Presenting Sponsor, Humana Vitality
Live auction with Rick Wardlow
This event attracts physicians, health executives and local business executives of all ages, as well as other community leaders and supporters throughout Louisville and Southern Indiana.
American Lung Association supports the following:
Smoke-free ordinances at local and state levels
Corporate training for tobacco-free initiatives
Asthma research studies at the University of Louisville
Lung health education to local businesses, daycares and schools
Tickets are $200 and may be purchased at www.abreathoffreshairmetro.org
ARTICHOKE SPINACH MOUSSE DEVILED EGGS
WITH MICRO CARROT SALAD
1 Cup Artichokes
3 Cups Raw Spinach
6 Whole Eggs - Hard Boiled
½ Cup Mayonnaise
1 Tbsp Lemon Juice
1 Tsp. Chopped Thyme
S&P To Taste
Thinly Zested Carrot - For Garnish
Toss the artichokes in vegetable oil and roast until it starts to take on a little color. Remove from oven and cool. Blanch the spinach in boiling water then place in an ice bath to stop the cooking. Strain all the water off by pressing in a strainer.
Cut the eggs in half lengthwise and remove the yolks. Blend the yolks, mayonnaise, lemon juice, and chopped thyme to prepare filling. Blend together the artichokes and spinach. Fold the artichoke mixture into the egg mixture. Season with S&P. Place filling in a piping bag and pipe back into the egg whites.
Garnish with the carrot curls
CUCUMBER DISC WITH ROASTED RED PEPPER HUMMUS AND MICRO CILANTRO
2 Ea. Red Peppers
2 Cups Chickpeas
6 Cloves Garlic
1/8 C. Tahini
1/2 C. Olive Oil
Juice of One Lemons
S&P To Taste
1 Cucumber Sliced
Micro Cilantro to Garnish
Toss red peppers in 2 Tbsp olive oil and s&p, roast in 450F oven for 12 minutes. Put peppers in a bowl and cover tightly with plastic wrap for 10 minutes. Once peppers are cooled, peel. Drain chickpeas, put into robo coupe with garlic, tahini, peppers and lemon juice. Run robo coupe while slowly adding oil. Process until smooth. Season with S&P. Store in proper container label and date
Take the sliced cucumbers and use a circle cutter to cut out the center. Season cucumbers with salt and pepper. Pipe the hummus in the center of each cucumber disc. Garnish the top with Micro Cilantro. Serve Cold.