04/27/16
MY KITCHEN Hero Circle

Getting our 501C!

MY KITCHEN Hero Circle

Hey Peeps, finally heard back from the IRS, and our 501(c)3 status had been approved…pending a $400 filing fee, lol.

So, I’m doing something I don’t often do… I need 40 of you to donate $10 so we can get this done before our big fund-raiser next month. If you want to give more…that would sure help, but any contribution will help!

Donate here:

Thank you for helping us help kids!

Chef Perry
joinmykitchen.com

04/25/16
Kings for the Kids

Another fantastic BBQ with Kings for the Kids!

Kings for the Kids

Kings for the Kids Banquet

Some of our awesome Kings for the Kids kitchen volunteers!

Another fantastic day supporting the annual Kings for the Kids fishing tournament, dinner, and auction!

An Oregon Not for profit Organization, Kings for the Kids helps fund camps for abused and neglected children in Oregon and Washington, raising funds for outreach programs that reach children for Christ.

Kings for the Kids is on a mission to support several ministries with the funds it receives.

Their heart is foster children and the monies they raise supports several key ministries. Royal Family Kids Camps has always been the primary recipient.

We, at MY KITCHEN Outreach, are proud to support Kings for the Kids Annual Guided Salmon Tournament and Auction fundraiser, each year! Local guides, including our old pal Dave at David Johnson Guide Service, (best guide in Oregon, btw) volunteer their boats and expertise for a morning of guided Spring Chinook fishing trips.

David Johnson Guide Service

David Johnson doing what he does best!

Later, the guides and fisher-folk gather for dinner (that’s were we come in!) and an amazing raffle/silent auction with many donated items from local artists and merchants.

Kings for the kids meal

Le Menu:

All proceeds from the fishing trips and auction go for abused and neglected foster children.

For more information about the Kings for the Kids ministries, please click here. For additional details about our supported ministries or Kings for The Kids, please contact Rick King, rick@KingsForTheKids.org.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

04/20/16
South African Bunny Chow

Cook the World: South African Bunny Chow

South African Bunny Chow

As most of you know, my daughter Grace and I are working our away around the world (well, at least the map in my office) on a journey to cook a dish from all 257 countries. Each week she picks a country from the map and we research the food of that nation and pick a traditional dish that we want to try.

We shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while. We post our processes, notes, and maybe a brief anecdote, but mostly it’s about the recipes.

Last week, we visited Brazil and whipped up a nice pot of Moqueca, or Brazilian Fish Stew.

This week, we’re going take a look at the South Africa, “fast food” Bunny Chow. First of all, take a deep breath….there is no bunny in “bunny chow” 😉

South African Bunny Chow

IMG_8822 (768x1024)Bunny chow, often referred to as “a bunny”, is a hugely popular South African fast food dish consisting of a hollowed out loaf of bread filled with curry. One story has it that a people known as Banias (an Indian caste) first created the scooped-out bread and curry dish at a restaurant-cum-cafe called Kapitan’s on the corner of Victoria and Albert streets in Durban.

The dish was a means to serve take-out to excluded people as, during the apartheid regime, Indians were not allowed in certain shops and cafes, so the shop owners found a way of serving the people through back windows, etc. This was an easy and effective way to serve the workers.

Another story opines that the origin of this hand-held dish was due to Indian golf caddies not being allowed to carry cutlery during apartheid.

Regardless of its origins, this delicious snack can be found in hocker centers and street stands all over South Africa. Bunny chows are mainly eaten using the fingers; it is unusual to see locals use utensils when eating this dish, and it’s typically served to customers wrapped in the previous day’s newspaper.

IMG_8826 (729x1024)Bunny Chow
Ingredients
3 lbs beef shank (or beef cheek)
salt
2 Tbsp. Bombay curry powder
1/2 cup butter
1 onion, sliced thin
1 Tbsp. minced garlic
1 Tbsp. minced ginger
5 cloves
4 cardamom pods
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
2 tomatoes, diced
1/8 t cayenne
1 cinnamon stick
2 bay leaves
1/2 C water
1 lb cubed hash-brown potatoes
8 large dinner rolls

South African Bunny Chow

Salt beef shanks liberally, and coat with 2 tsps. curry powder. Wrap everything tightly in plastic, and refrigerate for at least 4 hours, and up to overnight.

South African Bunny Chow

In a large sauté pan set over high heat, brown the beef in 3 tablespoons of butter.

Remove the beef to a plate and reserve, and return the pan to the stove.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

Add the remaining butter with the fat in the pan, lower the heat to medium, and sauté the onions.

Stir constantly, until the onions are completely soft and browned—about 15–20 minutes.

South African Bunny Chow

Add the ginger, garlic, cloves, cardamom, fennel, and cumin to the pan, and sauté for a minute. Then add the tomatoes, cayenne, remaining curry powder, cinnamon, bay leaves, and water. Season with a teaspoon of salt, and bring to a simmer.

South African Bunny Chow

Drop the heat to low and add the browned beef. Cover and cook for 2 hours.

South African Bunny Chow

While the beef braises, pre-heat the oven 400°F. Roast the potatoes on baking sheet, until they turn a light shade of golden brown and are crispy..

South African Bunny Chow

After one and one-half hours, the tomatoes in the braise should have mostly collapsed into the sauce and the beef should be almost completely tender.

South African Bunny Chow

Add the potatoes to the curry braise and cook for another 45 minutes. Serve immediately or cool to room temperature and store for a week in the fridge.

South African Bunny Chow

When ready to serve, hollow out the center of each dinner roll, by pulling out large chunks of bread with your fingers. Leave enough bread so that the roll stays intact.

South African Bunny Chow

Fill the cavity with curry, top with Carrot Salad, and serve with the excavated chunks of bread on the side for dipping.

South African Bunny Chow

Carrot Salad

2 carrots, peeled, grated
1 onion, finely chopped
1 tomato, finely chopped
¼ bunch coriander, chopped,
2 long green chilies (optional), finely chopped
1 tbsp white vinegar

Meanwhile, to make carrot salad, combine all ingredients in a bowl, season with salt and pepper, and toss gently to combine. Cover and refrigerate until needed.

South African Carrot Salad

04/18/16
Reverse Seared Flat Iron Steak

Mastering the “Reverse Sear”

Reverse Seared Flat Iron Steak

The reverse-sear is one of my favorite methods for preparing a perfect steak.

In reverse searing, the meat is roasted on a rack in the oven first, then finished in a very hot skillet or pan. Cooking your steak in the oven first, drys the outside of the steak (a good thing) while slowly cooking the inside and keeping it tender. Also, when the surface of the steak is dry, it will then sear faster and more efficiently in a hot pan, forming a that ideal crust.

Here’s how I did this beautiful flat iron steak (a very underappreciated cut, in my not-so-humble opinion!)

Reverse sear flat iron steak

6-8 hours prior to cooking:

Pat the steak dry on both sides and season generously with coarse sea salt and freshly cracked black pepper. Wrap tightly in plastic wrap and place in fridge. One hour prior to cooking, remove from fridge, unwrap, and let sit (on a rack) on the counter for one hour.

A note on salting: There’s a lot of debate on when and how to salt a steak. I’ve learned, through much trail and error, that I prefer to season my steaks 6-8 hours prior to cooking. This allows the salt to help break down the protein in meat, making it more tender.  Initially, the salt draws out moisture, which is why many folks don’t think you should use it prior to cooking, but given enough time, meat will re-absorbs that moisture, which is now flavored with salt and therefore adds more succulent flavor to the meat. It’s the same principle used when brining a chicken or turkey.”

Preheat the oven to 275F and place the steak (still on the rack) on a baking sheet and place in the oven. (The baking sheet lets the hot air to circulate around the entire steak, cooking it evenly.) Roast your steak until the internal temperature hits 125F – about 45-60 minutes.

Drizzle a little oil in a skillet over high heat, until just starting to smoke (open some windows!)

Carefully set the steak in the hot oil and cook for 2 minutes on each side, turning only once.


MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 


Reverse Seared Flat Iron Steak

I like to add a healthy knob of butter along with some fresh garlic, thai basil, sliced mushrooms, sliced shallots, and rosemary to the pan and constantly baste the steak by spooning this mixture over it while cooking.

Remove steak from skillet and set aside to rest 10 minutes before thin slicing against the grain.

You can serve this with the mushrooms, or just deglaze the pan with a little red wine and a splash of red wine vinegar, scraping up those tasty brown bits, and reducing the liquid by half for a delicious pan sauce.

Best. Steak. Ever!

Enjoy,

Chef Perry
www.joinmykitchen.com

04/17/16
Moqueca Brazilian Fish Stew

Cook the World: Moqueca – Brazilian Fish Stew

Moqueca – Brazilian Fish Stew

Cook the World

Moqueca Brazilian Fish StewApproximately once a week, my daughter Grace pick a country from the map and we research the food of that nation and pick a traditional dish that we want to try. We shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We post our processes, notes, and maybe a brief anecdote, but mostly it’s about the recipe.

Last time, we visited Australia and roasted an Australian Sunday Lamb roast…it was SO good!

This time, we’re going down under to take a look at Brazil, and a very popular local fish/coconut soup, Moqueca.

NOTE: While the coconut and sauteed veggie flavors really sang in this dish, I wasn’t too impressed with the flavor (or lack of) in the white fish. I’ve read that some versions use salmon instead, and I’ll be trying that soon. Likely give it a quick pan-sear to add some caramelization.

Brazilian cuisine has European, African and Amerindian influences. It varies greatly by region, reflecting the country’s mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states, which is where Moqueca originally developed.
MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

Brazilians have been making Moqueca for at least 300 years.The dish is usually seasoned with onion, tomatoes, coriander, chives, and olive oil.

Moqueca Brazilian Fish Stew
Moqueca – Brazilian Fish Stew
Yield: Serves 4

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk

Moqueca Brazilian Fish Stew
Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

Moqueca Brazilian Fish Stew
 In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.

Moqueca Brazilian Fish Stew

Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.)

Moqueca Brazilian Fish Stew

Cook for a few minutes longer, until the bell pepper begins to soften.

Moqueca Brazilian Fish Stew

Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro and green onion.

Moqueca Brazilian Fish Stew

Use a large spoon to remove about half of the vegetables (you’ll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables.

Moqueca Brazilian Fish Stew

Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.

Moqueca Brazilian Fish Stew

Pour coconut milk over the fish and vegetables.

Pour coconut milk over the fish and vegetables.
Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Pour coconut milk over the fish and vegetables.

04/15/16

Good food starts with good food

Simple marinara with fresh Roma tomatoes recipe

Fresh Roma tomatoes ready to dice.

One of the biggest factors in cooking good food, is using good food to cook. This is a point we stress over and over, with every kid that comes through out cooking program.

Not expensive food, not even “fancy” food (though that can be a lot of fun, when you can swing it), but good, real, recognizable food.

Start small, instead of buying that can of diced tomatoes, buy three roma tomatoes (about the same price), dice them in a bowl, and sprinkle a little salt and sugar on them.

10 minutes later you’ll have the same, but far superior tasting ingredient: diced tomatoes in juice…and really, was it that hard? (…and it doesn’t taste like the can!)

And I’m not even going to bring up the subject of the health benefits of freshly made food, vs. pre-packaged.

Now, let’s take that one tiny step further…now that you have your diced tomatoes, is it really that much harder to dice up an onion, chop a little garlic, and squirt some olive oil in a pan?

Saute (that means a low fry in a small amount of oil) for 10 minutes. Toss in some fresh herbs like basil, oregano, and Italian parsley (which you can now buy pre-packaged in small amounts in just about an produce section) and your diced tomatoes, and give a stir.

Simple homemade marinara recipe

Throw some salt and pasta in a pot…spaghetti, linguine, angel-hair, whatever, and let heat and water work it’s crazy magic for you. (Here are some tips for cooking perfect pasta!)

Meanwhile, grill a chicken breast, or cook and crumble some ground pork, or  saute some zucchini slices, or if you’re feeling really crazy, poach a dozen little-neck clams in their shells with a little white wine…(don’t flip the clams), and a generous sprinkle of salt and pepper…don’t worry about a bunch of spices, see the what food tastes like first, and to quote a guy I know…”Bam!” you’ve got a dish of pasta that probably cost less, and certainly tastes much better than you’ll ever get from that bottled muck on the shelves.


MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.


Sprinkle on a tablespoon or so of fresh grated asiago cheese (it’s in the deli section, it’s expensive, and it’s worth it. Plus, a little goes a LONG way) and I promise you, I PROMISE you, you will never, willingly, go back to prepared, bottled “spaghetti sauce.”

Simple homemade spaghetti recipe

Why’s it so darn good?

Not because it’s harder to make (it really wasn’t, was it?) Certainly not not because it was more expensive…it wasn’t, at least not much.

No, it tastes so darn good, because you used good food to make it!

Congratulations…you’re a cook.

-Chef Perry
joinmykitchen.com

04/14/16
Poached Broiled Salmon

Broil-Poached Smokehouse Maple Salmon

Poached Broiled Salmon

So, at our house salmon is a weekly menu item, and we have some amazing recipes for this most perfect of fish. This is a great one, in that to only does it create a perfectly moist, perfectly delicious dish, but it’s also crazy easy to make!

McCormick "Maple Smokehouse" SeasoningBroil-poaching might be a new method for you, but it’s a great way to get a moist-in-the-middle, crunchy on the top fillet.

You can spice however you like, a bbq rub, or Italian seasoning is nice, but for my money, this stuff is the bomb.

I found these McCormick spice blends recently and they are amazing!

Broil-Poached Smokehouse Maple Salmon

1 Lb. fresh Pacific salmon or steelhead fillet
4 tsp. Better Than Bullion Organic Chicken Base
4 cups boiling water
2 Tbs. McCormick Grill Mates “Maple Smokehouse” Seasoning

Bring oven broiler to 500F

Better Than Bullion Organic Chicken Base

Bring water and chicken base to a simmer over medium heat in an oven safe pan.

Smokehouse Maple Salmon Recipe

Season salmon fillet with maple-smokehouse seasoning, and place gently, skin-side down, into broth.

Smokehouse Maple Salmon Recipe

Cover pan and remove from heat. Let rest 5 minutes.

Smokehouse Maple Salmon Recipe

Uncover and slide the pan under broiler and cook until golden, 3-5 minutes.


MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.


Smokehouse Maple Salmon Recipe

Serve over steamed spinach cooked with lots of lemon juice.

Enjoy!

Chef Perry
SimplySmartDinnerPlans

04/13/16
Taco Meat Sliders

Leftover Meals ~ Terrific Taco Sliders

Taco Meat Sliders

Here’s a quick look at my new favorite thing. We do taco night every Friday, and usually have some of the ground pork mixture left over. Typically, I use it in omelets the next morning, but this week I had a bunch of leftover slider rolls to deal with, so this became lunch.

It…was…awesome!

Start by toasting the slider buns in a little hot butter (sandwich bread should be toasted…always.)


Taco Meat Sliders

Remove the rolls, add a bit more butter to the pan, then add the taco meat. Stir and let warm a bit, then gather the meat back to the center of the pan into whatever thickness you prefer.

Taco Slider recipe

Top meat with shredded cheese, cover pan, and remove from heat. Allow to rest 5 minutes.

Scoop the meat and cheese mixture onto the slider rolls, top with onions and cilantro.

Add top bun, and serve.

Taco Slider recipe

BTW, here’s my favorite “gringo” taco meat recipe, plus a fresh pepper pico de gallo that would be awesome on these sliders, as well.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

04/12/16
Australian Roast Lamb Dinner

Cook the World: Recipe 5 ~ Australian Sunday Lamb

Australian Roast Lamb Dinner

IMG_8689 (800x600)Approximately once a week, my daughter Grace will pick a country from the map and we’ll research the food of that nation and pick a traditional dish that we want to try. We’ll shop and cook together, and maybe even work in a side trip to an ethnic market or food-truck, once in a while.

We’ll post our processes, notes, and maybe a brief anecdote, but mostly it’s going to be about the recipes.

Last time, we visited The Philippines and tried our hand at Chicken Adobo…it was awesome!

This time, we’re going down under to take a look at Australia.

Aboriginal inhabitants were mainly hunter-gatherers, employing an array of light-weight techniques depending on habitat, rather than farming crops and domesticating animals in the way that European explorers were used to. English seafarer William Dampier observed in 1697, “The earth affords them [Aboriginals] no food at all. There is neither herb, root, pulse nor any sort of grain for them to eat that we saw.” Aboriginal cooking, to this day, involves little more that unseasoned animal protein cooking directly on or in a fire.

By the 1820s, Australian “squatters”  began taking advantage of the endless grazing to raise herd animals, relying heavily on beef, lamb, and, along the vast coastlines, an abundance of fish and seafood.

In the early 1900’s, With an increasing availability of eggs, butter, flour, sugar and the latest grocery items, the typical diet become more varied, but still focused a great deal on cheap meat, included shepherd’s pie and Irish stew.

The fanciest meal, reserved for midday on Sundays, was a baked dinner of lamb or beef and vegetables.

IMG_6270 (1024x641)

SUNDAY LAMB DINNER
Serves 4

  • (2.2 lbs) leg of lamb
  • 1/4 cup of olive oil
  • 2.5 tsp of sea salt
  • 6 cloves of garlic, cut into slivers
  • Several sprigs of fresh rosemary
  • 8 potatoes
  • 2 large sweet potatoes
  • 2 white onions
  • 6-8 Radishes
  • 2 each Parsnips, beets

Leg of lamb American lamb board

A big thank you to the American Lamb Board, who provided this beautiful leg of lamb to us after attending the 2015 International Blogger’s Conference. Easily the best leg of lamb I’ve ever cooked with.

This lamb roast, considered to be the national dish of Australia, can be done in a kettle BBQ or a conventional oven.

Preheat the oven to 290F.

Cut the peeled potatoes, sweet potatoes, beets, and parsnips into inch-thick slices. Cut the onions into quarters and then place vegetables into a baking tray with trimmed radishes. Drizzle the vegetables with olive oil and sprinkle on some salt.


MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.


Australian Roast Lamb Dinner

Cover the lamb in olive oil and then sprinkle with sea salt. Use the point of a sharp knife to make small incisions all over the lamb. Place the garlic slivers in the holes and tuck rosemary sprigs under netting.

Australian Roast Lamb Dinner

Place the lamb onto the baking tray with the vegetables beneath it to catch drippings.

Roast for 90 minutes. Test meat to see if it’s done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.

Australian Roast Lamb Dinner

Slice and serve with potatoes, and remaining veggies.

04/11/16

Sparks of Hope 2016 Gala & Auction!

Sparks of Hope 2016

Hey Friends,

Teaching Kids to CookAs most of you know, Sparks of Hope has been a MAJOR supporter of our outreach program, and they basically outfitted us with all of our gear to get our classes started three years ago.

Their summer and winter survivor camps (for kids coming out of a history of sexual abuse) are two of our major teaching events every year, allowing us to touch the lived of dozens of amazing children, teaching them valuable life skills, and helping restore their self-worth.

For all they have done for us, and continue to do for the kids, we would like to show our love and support for Sparks of Hope by filling two MY KITCHEN Outreach tables at their annual Dinner Auction Lee Ann Mead Sparks of Hopecoming up this May 21st at 5:30 p.m, at the historic Sentinel Hotel in Portland.

The annual auction is the #1 fund-raising tool for the kid’s camps. (Be sure to watch the video, below!)

The night will start with a walk down the red carpet to hosted hors d’oeuvres and wine during Portland’s premiere silent auction. Next you will be seated at your table for a plated dinner, with wine, catered by Jake’s Famous Crawfish as the multimedia/ live auction starts with KGW’s own Cathy Marshal. The evening will conclude with dancing provided by Patrick Lamb.

Couple’s tickets (2 included) are only $150.00 for a night you’ll never forget!

Please join us for an evening that will change the lives of Oregon’s abused children.

Sparks of Hope Gala 2016Reserve your seats here and be sure to add to the notes section that you would like to be seated at one of the MY KITCHEN tables!

(Please let me know when you reserve your seats so I know when our tables are full.)

Only space for 20 couples, so sign up now!

Thank you for helping us help kids!

Chef Perry