What’s Your Recipe for Making a Difference?
As a chef, my world revolves around food. While at work, I am constantly striving to create new dishes, keep up-to-date with food trends and working with my staff to maintain high levels of quality. When I’m not working, I’m usually figuring out where to eat, to keep the steady stream of inspiration flowing.
For myself, and many of my friends, the idea of not knowing if you will be having a meal that day, would be a very new and scary experience. Coming from a small mid-western town of 9,000 people it makes me take a step back to think about the fact that nearly 900,000 people throughout the Delaware Valley struggle to eat each day. I’m very proud to work at The Ritz-Carlton, Philadelphia and 10 Arts Bistro & Lounge, where we actively participate in making contributions to Philabundance through volunteer work, donations and food drives. We also have taken our top-selling menu item in 10ARTS, our signature burger, and donate proceeds from each sale to help raise money for this cause.
But one doesn’t have to work with a large group to make a difference. September is Hunger Action Month and Philabundance has many volunteer opportunities and ways to fight hunger including volunteering at the Hunger Relief Center, Community Food Center, Fresh For Fall, and the gleaning program or taking action by participating in any of 30 ways in 30 days Philabundance suggests. Whether you choose to help out through one of these great outlets or create your own personal call to action, there is no better feeling than knowing that you are giving back and taking care of those in need.
In honor of Hunger Action Month, I want to share with you the 10 Arts Honey Crisp Apple Salad, an autumn favorite with our guests. Especially in the fall – apples are very plentiful, long lasting and provide many health benefits Enjoy the recipe for it below!
Honey Crisp Apple Salad (Serves 4)
- 2 cups mustard greens
- 6 cups mesclun
- 1 cup apple cider vinaigrette
- 1 cup roasted apples
- 1 cup lightly toasted walnuts
Apple Cider Vinaigrette (Yields one cup)
- 1 T whole grain mustard
- 1 T apple juice
- ½ T cider vinegar
- 1/2c canola oil Salt and pepper
- Combine whole grain mustard, apple juice and cider vinegar.
- Whisk in canola oil, add salt and pepper to taste.
- 1 honey crisp apple, peeled, cored, larger dice
- 1T canola oil
- 1T brown sugar
- In sauté pan add canola over medium heat, add apples, sauté until tender, add brown sugar and a pinch of salt, remove from heat and cool.
Method: Combine all ingredients in large mixing bowl, served with some sliced raw apples for garnish.