The Meals on Wheels Delaware 17th Annual Celebrity Chefs’ Brunch is a brunch lovers fantasy come true! 30+ Chefs from 16 States in addition to international chefs from Canada and the British Virgin Islands will surprise and delight you with their talent and take on Brunch, in a bite. This is the climactic end to The Meals from the Masters culinary weekend!
It’s not all about the food… an amazing day to indulge in decadent food combinations while sipping on specialty cocktails and bidding on unique experiences and luxury auction items all while raising money. The Celebrity Chefs’ Brunch is one of the most talked about and anticipated events for foodies, wine aficionados and philanthropists a-like. The BONUS is that you walk away with a cookbook that includes recipes for the menu items that each chef is serving. Now you can replicate your favorite dishes at home.
The best part of all is that your support enables Meals on Wheels Delaware to continue to provide and deliver close to 4,000 meals to home-bound seniors each day!
The event is on Sunday, April 27th at Hercules Plaza. For tickets and more information, visit Meals on Wheels Celebrity Chefs’ Brunch.
Check out what Chef Kurt Boucher, “Diddy’s Personal Chef”, is serving up:
Chef Kurt Boucher began his culinary career at the age of 13 working in a Mom & Pop diner in Woonsocket, Rhode Island. Since then, he has accomplished a great deal. You may recognize him as one of the challenging chef’s on the Food Network’s hit show, Iron Chef America. Furthermore, in 2007 Boucher opened his own restaurant, The Butcher’s Table, in Salida, CO. He also participates in one of Denver’s premier events teams, Cater Rendezvous. Chef Boucher uses fresh ingredients from the local valleys of Colorado, coining the phrase “Mountain Gourmet” dining.
Duck Confit, Strawberry Rhubarb, French Toast
4 Duck Leg Portions With Thighs Attached, Excess Fat Trimmed & Reserved (about 2lbs)
1 tbsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
10 Garlic Cloves
4 Bay Leaves
1 tsp Fresh Ginger
4 sprigs Fresh Thyme
1 1/2 Black Peppercorns
1/2 tsp Table Salt
4 cups Olive Oil
1 lb 6 oz Rhubarb (about 630g)
1 lb 6 oz Strawberries (about 630g)
1/2 cup Sugar or Any Unrefined Sweetener to Taste
6 oz High Quality Maple Syrup
3 3/4 in-thick French Bread Slices
4 Large Eggs
3/4 cup Half and Half
1/4 cup Heavy Cream
2 tbsp Sugar
1 tbsp Saigon Cinnamon
1/2 tsp Vanilla Extract
4-8 oz Duck Confit
4 tbsp Butter
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining two leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.
Trim the edges of Rhubarb. If you have green leafy stalks, make sure to especially discard the leaves.
Chop them into small uniform pieces. Wash, hull and chop the strawberries into quarters.
Combine them in a large saucepan and add the sweetener of your choice. Used 1/4 cup honey and 3 tbsp sugar depending on the taste and sweetness of the strawberries. Place the pan over medium heat for 5-8 minutes. Let mixture cool until room temperature; add the mixture to the maple syrup.
Whisk first 6 ingredients to blend in a medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Le stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Slit a hole into the bread and stuff with about 1 to 2 ounces of duck confit.
Place baking sheet in over and preheat to 350 F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saute until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer french toast to 4 plates. Sift powdered sugar over. Serve with syrup.
Here’s just a few of the other talented Chefs you will see at the Brunch:
- Michael Blackie • NEXT • Kanata, ON – Host of Food Network Canada’s Chef Off
- Hari Cameron • a(MUSE.) • Rehoboth Beach, DE – 2013 James Beard Semifinalist Rising Chef
- François Gagnon • Lunch Insolite • Montreal, QC – Top Chef Canada
- Kenny Gilbert • Plainfield Country Club • Edison, NJ – Top Chef Season 7
- Jeffrey Osaka • twelve restaurant • Denver, CO – 2014 James Beard Semifinalist Best Chef Southwest
- Alexander Seidel • Fruition Restaurant, Denver, CO – 2014 James Beard Semifinalist Best Chef Southwest
- Cathy Whims • Nostrana • Portland, OR – 2014 James Beard Semifinalist Best Chef Northwest