CATCH Night of Champions Oct. 14

- Sparky Anderson's CATCH Charity is holding its annual Night of Champions this year on Wednesday, Oct. 14 at The Henry in Dearborn. This annual sit-down dinner features the CATCH Hall of Fame induction ceremony for community leaders in recognition of their charity work. You can find ticket information below.

VIDEO: The executive director at CATCH, Jim Hughes, and the executive chef at The Henry join us on The Nine to talk more about the event. Chef Enfield also shares his recipe for braised short ribs and white cheddar grits, which you can find below.

Tickets for the event are $175. To purchase or get more information, visit

Sous Vide Beef Short Rib
Yield:  6 servings

6 - 4oz Bone in Short Rib
1 TBS. Kosher Salt
2 tsp. Ground Black Pepper
1 ½ tsp. Garlic Powder
2 TBS. Olive Oil
1 cup Spanish onion, med dice
1 ½ cup Carrot, med dice
1 cup Celery med dice
1 ea. Bay leaf
1 cup Cabernet wine
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
6 TBS. Unsalted Butter cut into 6 even cubes
3 ea. Green Onion cut lengthwise into thin strips and placed in ice water to crisp, place on short rib to finish.

In a mixing bowl add the salt, pepper, and garlic powder and mix.
Sprinkle the mix over the short ribs on both sides and place in the fridge.
In a sauté pan add the olive, place the onions, carrots, and celery and sauté for 2 minutes, add the bay leaf, and cabernet wine and reduce to au sec. Remove from heat and place in the fridge till cool.
Place ribs in vac bags, place vegetable mixture in the bag along with the butter cubes, thyme, and rosemary.
Cook in Sous Vide Circulator @ 185˚F. for 12 hours. Remove from circulator and place in a blast chiller and cool.

For service: remove form bag and sear on a hot griddle on all sides and finish cooking in the oven. Make pan sauce with the drippings from the bag and pour over the finished Short Rib.

White Cheddar Grits
Yield:  4 servings

8 TBS.  Unsalted Butter
1 cup  Spanish onion, minced
6 oz.  Smoked Pork Belly, small dice
6 cups  H2o
4 cups  Heavy Whipping Cream
1 ¾ cups Stone-Ground White Grits
¼ cup  Fresh Chives, minced
1 cup  Michigan White Cheddar, Shredded
To taste Kosher Salt
To taste Fresh Ground Black Pepper

Place butter and onion in a sauté pan and sweat. Turn up the heat and add pork belly and continue to cook till fragrant and soft, about 5 to 6 minutes. Add water, cream, salt, and pepper bring to a boil. Gradually stir in the grits. Reduce the heat to low and continue to cook, stirring constantly, until the grits are soft and creamy, about 20 to 25 minutes. Stir in chives and cheese. Hold in a double boiler for service.

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