Morrison Community Living has partnered with the Geneva Foundation, the charitable arm of Presbyterian Homes to host a garden party on Friday, September 11th titled, “Savor September.” Morrison Community Living is providing a chef’s cooking competition as the entertainment, and it promises to be a wonderful event; there won’t be any yelling like in the show the Iron Chef but cooking under pressure nonetheless!
And, It’s not just any garden party or chef cook off; the event is also going to be highlighting the opportunity to bring farm fresh foods right here from our local Chicago and suburban area. Even the bar will be stocked with wines and locally brewed craft beers.
All proceeds for the “Savor September” event will benefit the charitable mission of the Geneva Foundation of Presbyterian Homes which helps to provide residential care and services to older adults, who through no fault of their own, become financially vulnerable.
The “Savor September” garden party will be held in the Huss Garden of the Presbyterian Homes campus in Evanston, Illinois. I will be very grateful if you help the Geneva Foundation with a food donation towards the event. All food will be used by our chefs in the competition and/or be combined to create to raffle prizes to raise additional resources. All donors will be recognized in the program and in the menu. Please be as generous as possible.
To enhance the farm to table look we had special charcoal chef coats donated from Chefworks with the event logo and MCL logo. The event began at 6:00 p.m with passed appetizers and a signature cocktail from the bar.
Appetizers included apple brined pork belly and yellow watermelon canapé, Asian duck wonton with cabbage slaw, and heirloom tomato gazpacho with American crawfish.
They were made by Executive Chef Joe Martinez of the James King Home and Sous Chef Patrick Cleope of Lake Forest Place.
They were made by Executive Chef Joe Martinez of the James King Home and Sous Chef Patrick Cleope of Lake Forest Place.
At 6:45 the chefs kicked off the main event with their Summer dishes.
Sous Chef Kyle Bulfer of Westminster Place prepared Nueskie's bacon wrapped quail breast with a fresh peach and Southern Comfort sauce with crisped local kale.
Executive Chef Robert MacClure of Lake Forest Place displayed crispy skin Lake Superior Walleye with carrot puree and a poached morel mushroom.
Executive Chef Silas Pinto prepared a Spanish soffrito marinated lamb lollipop with local Carmen pepper romesco and a creamy polenta cake.
I prepared a coffee rubbed dry aged strip steak with prosciutto wrapped heirloom tomato and a golden-candy stripe beet terrine with buttermilk blue cheese
To end the event on a sweet note-
Executive Chef Davis Knight of Central Baptist Village prepared a trio of sweets. Apple-apricot tarts, clotted cream and dark chocolate ganache parfaits, and English sticky toffee pudding.
Guests were encouraged to vote on their favorite bite so a winner could be chosen. Chef Silas took the night with his lamb dish.
The event was an incredible success and I believe this could be the start of a tradition. The outdoor event had many moving parts to set up and every department involved was on form.
Thanks to our business partners for their generous donations
Linz- Tomahawk steaks for auction
Supreme Lobster- smoked salmon, caviar assortment for auction
Midwest Foods- fruit and vegetable assortment gift baskets
Christopher Moore
System Executive Chef-
Presbyterian Homes
Westminster Place