Give Your Love to Breakthrough!
With Chef John Besh Wed., Feb. 3
Breakthrough Kent Denver Presents World-Renowned Chef John Besh
Wednesday, Feb. 3rd, 6:30-9:30pm
4000 East Quincy Avenue
Cherry Hills Village, CO
This Wonderful Night of Giving Your Love Will Feature:
1. Chef John Besh and his Delicious Southern Cuisine
2. New Orlean's own Hurricane Drinks
3. A Live Auction featuring a number of amazing items
4. A Silent Auction featuring the talents of the Breakthrough Student Board
5. Bus Matching Donation Station
6. Kent Denver's own Quincy Avenue Rhythm Band
Check out John Besh's menu for the evening
Try one of John Besh's own delectable recipes!
Prior to mixing the crab meat with the other ingredients make sure that it’s been properly picked, by feeling for shells without crushing the crab meat too much and the meat becomes stringy. The beauty of this dish are the jumbo lumps of crab just held together with the rich and briny sauce ravigote.
Sauce ravigote in classic French terminology means to “refresh” traditionally with a dash of vinegar or lemon juice. In My New Orleans it refers to our slightly tangy dressing that may be used for anything from delicate blue crab meat to a hearty standing rib roast of beef.
3/4 cup mayonnaise
2 heaping tablespoons prepared horseradish
2 teaspoons Dijon mustard
2 green onions, chopped
1 1/2 teaspoons salt
1 teaspoon rice wine vinegar
1 dash or two of ground cayenne pepper
Juice of one lemon
1 pound jumbo lump blue crab meat
1 dash Tabasco sauce
In a medium sized mixing bowl combine all of the ingredients together, except for the crabmeat, salt and Tabasco using a wire whisk until smooth and well combined.
Fold in the crabmeat until combined. Add salt and Tabasco to taste.
—From Besh Big Easy 101 Home Cooked New Orleans Recipes by John Besh/Andrews McMeel Publishing