The 33rd Annual Great Chefs of the West Gala welcomes over 400 patrons from the Denver area who are passionate about good food and raising money for a good cause. These people will sample the finest dishes from some of Denver’s top restaurants as well as enjoy exciting live and silent auctions. In previous years, Great Chefs of the West raised over $112,000 for life-saving programs and services. By supporting the National Kidney Foundation, you directly influence and positively impact the lives of those at risk for kidney disease, those living with chronic kidney disease, and those who care for and about them.
Thursday, March 10, 2016 from 6:00 PM to 10:00 PM at the Denver Marriott Tech Center - 4900 South Syracuse Street, Denver, CO 80237.
Chef Josh Rathbun shows us how to make a Grilled Broccoli and Cauliflower Salad.
1ea head of broccoli
1ea head of cauliflower
1/3 cup dried apricot, small diced
3ea radish, sliced
1/2 cup farro
1 ea lemon
1/3 cup white wine vinegar
1 cup canola oil
1/4 cup pistachio
1 bunch parsley
1 head roasted garlic
1/4 cup capers
extra virgin olive oil
salt to taste
white pepper to taste
- FOR THE BROCCOLI AND CAULIFLOWER: Cut florets from the cauliflower and broccoli and coat in a bit of canola oil and season to taste. Grill or otherwise roast or sear. You want to caramelize the vegetable evenly around but not cook too much so it is best to use higher heat. Set on a plate and refrigerate to cool.
- FOR THE HERB GARLIC DRESSING: Combine parsley, capers, roasted garlic and olive oil in a food processor and chop until you achieve a loose paste that is not too fine. Season to taste and set aside.
- FOR THE TOASTED FARRO VINAIGRETTE: Toast farro in a 350 degree oven until it smells of roasted nuts, about 10 minutes. Then cook in boiling water until it is tender. Combine the zest and juice of the lemon with the vinegar and canola oil. Add in cooked faro and mix. Season with salt and pepper to taste, adding more vinegar or oil to balance.
- Combine the cauliflower, broccoli, sliced radish, nuts and apricots in a mixing bowl. Add a spoonful of the herb dressing and dress the whole salad with the faro vinaigrette. Mix and season to taste.