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Loaves and Fishes Gala -
Basilica of St. Josaphat |
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 Saturday,
November 4, 2006
The Milwaukee Art Museum was the setting for the
Basilica of St. Josaphat's annual "Loaves and
Fishes" Gala.
Lee Johns Catering
was selected to cater this prestigious event. Taupe
bichon linen with burgundy satin accents were chosen
for for this elegant dinner. The menu included
passed appetizers of Calamari Chickpea Tart, Tomato
Wild Mushroom Toasts, Grilled Chicken Quesadillas
and Curried Pumpkin "Toss Up". A fall salad of
Beets, Fennel, Apples, Stilton Cheese and Maple
Candied Pecans was served. The entree
consisted of Pan-Seared Chilean Sea Bass and Filet
Mignon with plate accompaniments of Yukon Gold
and Artichoke Strudel with Caramelized Root
Vegetables.
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 MILWAUKEE
PUBLIC MARKET
Chef Louie Danegelis of Lee Johns Catering
celebrated the grand opening of the Milwaukee Public
Market. Chef Louie gave a demo in Madame Kuony’s
kitchen on the second floor of the new market.
Working with Phyllo dough was the subject of the
chef’s demonstration. Techniques and recipes and
samples were given to all in attendance of this
prestigious event for Milwaukee.
Chef Louie and
Jessica Buehler with Tracy Porter
at the Milwaukee Symphony Orchestra League's
"Perfect Settings"
"Everybody just raved about the Mango Mint
Mojitos and Chicken Mojo. Fabulous
job!"
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Chef Louie and Julia Child were present together at
the opening of Jill Prescott's Ecole De Cuisine and American
Institute of Wine and Food. The event included her book
signing. Try this Julia Child recipe.
Veal Chops Sautéed with Wine
Ingredients:
2-3 tablespoons clarified butter or 2
tablespoons of butter and 1 of light olive or peanut
oil.
4 Veal loin or rib chops, 1" thick.
Salt and
freshly ground pepper.
1/2 teaspoon of dried tarragon or
sprigs of fresh tarragon, to taste.
2/3 cup dry white
French vermouth.
2-3 tablespoons butter, for the sauce
(optional).
Recipe:
For the Chops: film
the frying pan with 1/16" of clarified butter or butter and
oil. Set over moderately high heat. When hot, arrange the
chops in the pan, turn heat to moderate, and brown chops
slowly and lightly for 5 minutes on one side. Turn them,
season lightly with salt and pepper, then brown lightly on
the other side. Pour out the sauté fat, turn and season the
chops again, and sprinkle (or lay) on the tarragon. Pour in
the vermouth, cover the pan, and simmer 1 to 2 minutes more
on each side. The flesh should still be lightly pink when
cut close to the bone. For the sauce and serving, remove the
chops to hot plates or a hot platter. Rapidly boil down the
juices to a syrup, off heat swish in the optional butter a
tablespoon at a time: pour over chops, then
serve.
If chops are 1-1/2" thick or more you may roast in a
350 degree oven for 5-6 minutes. Turn the chops, baste with
juices, season and roast another 5-6 minutes. Remove chops,
place on platter, add vermouth and boil down juices to a
syrup. Swish in optional butter and spoon over
chops.
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