Empty Bowls Detroit event March 4 at Eastern Market

- Empty Bowls events feature celebrities, artists and other supporters painting ceramic bowls and auctioning them off on behalf of charity. Empty Bowls Detroit benefits Cass Community Social Services and their mission of fighting poverty and creating opportunity for Detroit's most at-risk citizens. Tim Allen, Kristen Bell and GM President & CEO Mary Barra are some of the celebrities who have already decorated a bowl for the event.

The next Empty Bowls event is Friday, March 4 from 5:30 - 10:30 p.m. at Eastern Market Shed 5. Guests of the event will be served a selection of soup, beer, wine, bread and cheese. All of the food and beverages have been provided by Midtown and Detroit restaurants.

VIDEO: You can get a sneak peek at some of the food that will be there from Chef John Vermiglio from Grey Ghost. He shared his recipe for Chicken Cacciatore Chili which you can find below.

For more information or to purchase tickets, click here. There is also a family-friendly Empty Bowls event on Sunday, March 6 at Assumption Cultural Center. You can get more information on that event here

Grey Ghost Detroit: Chicken Cacciatore Chili
Yield: 4-6 Servings

2 lb. Chicken Thigh, Ground
1/4 c. AP Flour
3 Tbsp. Olive Oil
1 ea. Red Bell Pepper, Small diced
1 ea. Green Bell Pepper, Small diced
1 ea. Sweet Onion, Small Diced
8 oz. Crimini Mushroom, Quartered
3 ea. Garlic Cloves, Finely Chopped
3/4 c. White Wine
2 Tbsp. Tomato Paste
1 ea. 28 oz. Can Diced Tomatoes
2 qts. Chicken Broth
3 Tbsp. Capers
1 1/2 tsp. Dried Oregano
2 ea. Dried Bay Leaf
1 tsp. Cinnamon, Ground
Salt and Pepper to Taste

1. In a large stock pot over medium heat, add half of the olive oil and ground chicken. Using a wooden spoon, stirring frequently, break up the chicken to ensure it browns and cooks evenly. Once cooked through remove from pan and drain.

2. Return pot to the stove and add remaining olive oil, onion, bell peppers and garlic. Allow to cook for 2-3 minutes or until onions are translucent. Add the tomato paste and flour and continuously stir for an additional 1-2 minutes, then pour the white wine into the pot, using your spoon, scrape the bits from the bottom of the pot.

3. Add the remaining ingredients, bring to a boil, and then reduce to a simmer. Allow to cook for at 1.5-2 hours, stirring occasionally, season with salt and pepper to taste. Serve this dish over rice or pasta, serve with sour cream or oyster crackers or enjoy on its own.

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