(WJBK) - Join the Volunteers of America at Holidays of Hope Saturday, Dec. 4 for an evening of dinner, dancing and fellowship. Admission starts at $150 and other sponsorship levels are available. Your sponsorship helps provide safe, affordable housing for low-income seniors and those with disabilities; helps homeless veterans regain independence with housing, food and jobs; and also brings the joy of the holidays to families at a time when they need it most.
VIDEO: Learn more about the event from Alex Brodrick, and see a sample of some of the food that will be there from Chef Tim Enfield from The Henry Hotel. You can find his recipe below.
For more information or to purchase tickets to Holidays of Hope, click here.
Roast Root Vegetables - 4 Servings
4 oz. Whole Roasted Shallots
4ea. Parsnip Chips
4ea. Sweet Potato Chips
1 TBS. Olive Oil
16oz. Mixed Baby Carrots with tops, Washed
1 ea. Spanish Onion, Julienne Cut
2 oz. Cauliflower Puree
Pinch Micro Cress
1 TBS. Toasted Pine Nuts
1oz. Beet Coulis
1 oz. Pesto Oil
To taste Sea Salt
To taste Fresh Cracked Black Pepper
Preheat oven to 375˚F.
On a half sheet pan place onions, place on top of the onions the carrots, scatter the olive oil over the top of the carrots, sprinkle a small amount of sea salt on top and place in the oven, and cook for 10 minutes.
On your serving vessel smear the cauliflower puree lengthwise on your plate. Arrange the carrots down the center of the smear along with the roasted Spanish onions. On the naked space on the plate place a half roasted shallot, pine nuts, beet coulis, pesto oil.
Sprinkle a small amount of sea salt and pepper. Finish the plate with parsnip, sweet potato chip, and micro cress.