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Nov 16, 2014

The SdJ Pink Party: Cooking for the Cure

October as you know (unless you've been living under a rock) is Breast Cancer Awareness month. This horrible disease has affected my own life and I have been a long time supporter of the cause. My sweet mother lost her battle to breast cancer in 2001, at the young age of 59. 
     Locally we have a wonderful foundation known as the Kelly Schreibeis Memorial Foundation, which helps folks in Sheridan County who are fighting the fight. I have been an avid supporter of the KSMF and have done fundraising for them in the past, so it was only fitting that I use my SdJ Cooking Class as another way to support this cause.

It was all about PINK, so I planned a menu that featured "pink food" for the "Cooking for the Cure" Class.  

Roasted Beet Hummus with Crudites

Buffalo Wing Deviled Eggs ~ Big question of the night; Where do you get pink eggs? Answer; Pink Chickens.

I have the greatest group of chefs who come to this crazy Culinary Institution each month. They jumped in wholeheartedly and gave generously to the cause. I'm happy to say we cooked pink, ate pink, dressed in pink and raised $500 for the pink!
Roasted Beet Pasta, in the making...

And now its fettuccine

Emily, the Pasta Maker
Chicken Boobies in a Pink Grapefruit Cream Sauce with the Beet Fettuccine
Salmon is my favorite pink food so I came up the idea to do a Salmon Slider. It was a big hit, probably the favorite course of the night.
     A swipe of Sriracha butter on the bottom of a grilled bun hits your tongue first, waking up your taste buds. Then the salmon; a meaty, slightly undercooked, piece of wild caught fish that's both fresh and moist. I topped it off with a tweaked version of a slaw that I usually put on fish tacos. It's cool and creamy, with the cilantro and lime fighting it out. You can find the recipe here or under the "Seafood" tab.

My second favorite pink food has to be shrimp, so I knew I had to incorporate it into the menu. I came up with the idea to do this Bloody Mary Shrimp Cocktail (S)hooter.  Being the official maker and taste tester is a dirty job, especially if there is vodka involved, but someones gotta do it, so it may as well be me. And some recipes require A LOT of taste testing, you know, to make sure I get it right. Got it right! I upped the ante for the final version by swapping the Grey Goose for Stoli Hot. Good call! We served them in spoons, which was a nice presentation and a fun twist on shooters.

Dog and Beth, on the prowl. They heard there was a shooter in the house.
Get the Bloody Mary Shrimp Cocktail(S)hooter recipe here or by clicking on the "Appetizers" tab.

Yes I know...this picture is just wrong on so many levels! Are you cold Scott? Is that a pistol in your pantyhose or are you just happy to see me? I have to admit it was a bit distracting trying to cook with him/her/them/it....
The Pink Ladies, hanging out in full support of the boobies!
We had a fun night, ate a lot of great food 
and best of all raised $500 for the KSMF! 
Here's a shot of the whole gang!

I donate $1 from the sale of each copy of my book, When the Dust Settled, to the KSMF, so when you buy my book you are supporting this wonderful foundation.

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