Detroit Yacht Club's spring gala May 20

Spring has come to Belle Isle and boats have begun to return to the Detroit Yacht Club. You can enjoy one of Detroit's grandest spaces at Restoring the Grandeur: City Lights Gala on May 20.

Tickets for the event, which includes a strolling dinner, cash bar, entertainment, and live and silent auctions, are now available to the public at prices ranging from $125 to $400. You can get tickets at

Mark Lifter, President of the DYC Foundation, and Executive Chef Joseph Paxton joined us in the FOX 2 Cooking School to tell us more about the event. The chef also prepared a strawberry rhubarb shortcake. You can find his recipe below.

Summer Strawberry Rhubarb Shortcake
Serves 4
4 slices store bought or homemade pound cake
½ stick softened butter
1 cup strawberry bay jam(recipe below)
1 cup sherry pickled strawberries (recipe below)
1 cup Milk poached rhubarb (recipe below)
½ cup vanilla whipped cream ( recipe below)

-Butter both sides of pound cake slices and fry in a nonstick pan for 2 minutes per side or until golden brown. 
-place each slice of pound cake on a plate and top with equal portions of strawberry bay jam, milk poached rhubarb, pickled strawberries and vanilla whipped cream. 
-serve immediately. 

Strawberry bay jam
1 qt fresh strawberries, greens removed
5 fresh bay leaves
½ cup sugar
½ cup water

-slice strawberries and place in small sauce pot with remaining ingredients. 
-bring to a simmer and allow to cook until strawberries break down and mixture becomes thick. 
-puree in a blender until smooth. 

Sherry pickled strawberries
10 fresh strawberries, greens removed and sliced
½ cup sherry
1T bourbon vanilla paste
Juice of 1 orange

-place sliced strawberries in a bowl, top with remaining ingredients. 
-allow strawberries to remain in liquid for 2 hours or 2 days
- remove from liquid before serving

Milk Poached rhubarb

½ lb fresh rhubarb, washed and greens removed
2 c. half and half
1T. Rose water
¼ c sugar

-cut rhubarb into 1 inch long pieces
-place rhubarb in a sauce pot with remaining ingredients
-bring to a low simmer for 4 minutes, 
-remove pot from heat and allow mixture to cool for 1 hour
- when the rhubarb has cooled down remove it from the liquid. 

Vanilla whipped Cream
1 c heavy whipping cream
1T. Bourbon vanilla paste
1T powdered sugar

-using a fine wire whip, whip cream until soft peaks have formed
-add remaining ingredients and continue to whip until firm peaks have formed
-refrigerate until ready to use