Sneak Peek at this years Black Bib Affair

22 Aug

Tighten your ties and strap on your heels ladies and gentlemen this years live auction is out of this world. Here is a little sneak peek at what to expect!

FORE YOU!

  •  Season Grounds Tickets for four to 2014’s PGA Golf Championship in Louisville KY.  August 4-10 2014
  • Two United Airlines round-trip ticket vouchers

Calling all golfers: This is your chance to attend 2014’s PGA Golf Championship! Complete with a full weeks worth of tickets for four guests, including parking and airline tickets to get you there and home! Enjoy the 2014 PGA Championship in style! Donated by PGA and  Anonymous Donor

You Can’t forget, Wine pulls, Gift Pulls, A PHOTO BOOTH and not to mention networking with Fargo/Moorhead elite.

Featured Chef: Scott Motschenbacher- The Beefsteak Club Chef Scott - Beefsteak

“I have been working and creating at the Beefsteak since early February. I have no plans on leaving; in fact I intend to buy out the owner one day!”

Chef Scott Motschenbacher been cooking for 14 years, the last 6 of which have been at the executive level. He came from meager beginnings as a chef. After 2 years of making French fries and onion rings at TGI Fridays, he started working at another franchise restaurant. After moving around to a few restaurants Scott landed at the Ramada in Fargo. For the first time, as he says, “I actually started to make food with a little more soul.” Chef Motschenbacher had opportunity to work side by side with Chef Robert Wright, who showed him that there is a lot more to food then pulling something out of the freezer and warming it up. It was then that Scott decided to take the next step and attend culinary school, where he was able to study some old world and learn new techniques with some fantastic chef instructors. There Scott gained a better understanding, knowledge of the science, and a bigger respect for food.

After school Chef Scott worked at a few different places in Fargo, eventually landing the head chef job at Spitfire in West Fargo. Adapting his skill set to a high volume restaurant was a bit tricky but it worked! Scott worked closely with the owners to create dishes that would properly fit with the theme of the restaurant. After working with a great group of people at Spitfire Scott was very reluctant to move on. He was in the process of purchasing his own property when he came across The Beefsteak Club. He instantly fell in love with it.

The Event of the Year. (I Promise!)

1 Aug

2013 is set to be the best Black Bib Affair Yet! So far we have nailed down some of our fabulous chef’s again and there are new chef’s on board. We also are going to have a photobooth this year (that’s new!) and we have decided to change up our silent auction format a bit. With last year’s wine pull being such a huge success we’ve also decided to repeat that and craft beer. This year will feature and new gift card auction along with our live auction with our fantastic experiences that our chefs have helped to create, and let me tell you that the live auctions are really shaping up to be incredible experiences.

Some of our participating chefs and vendors are:

Last Year’s Event (2012)! It was a good one!

6 Jun

Last year we had a fantastic event. We raised a ton of money, had some delicious food and wine, and spent time with wonderful people. It was a success for sure. Here are a couple of pic’s to show of the event.foodphotosheettablephotosheeteventphotosheet

Going Once, Going Twice, Sold! Our Auction Items.

27 Aug

Going Once, Going Twice, Sold! Our Auction Items..

Meet Connor Paulson from Rhombus Guys

15 Aug
Chef Connor of Rhombus Guys

Chef Connor of Rhombus Guys

Connor Paulson started out at Rhombus Guys in Grand Forks in the summer of 2007 where he was one of only four cooks. After graduating from the University of North Dakota with a double major in Spanish and Norwegian Languages and Literatures he returned to Los Angeles for six months where he had attended high school. In the fall of 2009 he returned to Grand Forks and Rhombus Guys. In the same year, the owners of Rhombus Guys won the Small Business Administration’s Young Entrepreneur of the Year Award for the region of Colorado, Montana, South Dakota, Utah, Wyoming and North Dakota.

Shortly after, the Fargo location opened and Connor was promoted to lead the Grand Forks location. As manager, Connor led cooking demonstrations at the kitchen in the University of North Dakota’s Wellness Center. He crafted the menus for a number of brewers’ dinners and more recently a dinner paired to Gekkeikan sake. He made the move to head Rhombus’s Fargo location just this summer.

Connor tries to include ideas he’s picked up from his study of Central American and Norwegian culture (with the exception of lutefisk) as well as his time spent in LA and Boulder in his cooking. However, he holds what we’ve got going on here in the Red River Valley in the highest regard. Connor has had the pleasure of cooking for Jared from Subway as well as Bill Cosby.

Signature Dish

Chicken Tikka Masala:

Chicken Tikka:

Marinade: 1 lb Yogurt 1/2 Tbsp Turmeric 1/2 Tbsp Cayenne Powder 0.6 Tbsp Sriracha Chili Sauce

Slice raw boneless skinless chicken breasts into playing die-sized pieces

1.

2.

Marinade at least 24 hours

Soak skewers in clean water, to avoid their burning on grill

3.

4.

Skewer chicken, leaving at least a centimeter between each piece.

Grill over high heat until chicken is thoroughly done and exterior just begins to cook dry

5.

6.

Brush chicken with clarified butter two or three times while grilling, optional.

Masala:

1/2 Pound Tomatoes 1 cup Heavy cream 2 Garlic cloves, minced 2 red chilies or jalapeno peppers, finely chopped 2 Teaspoons Ground cumin 2 Teaspoons Paprika 1 Tablespoon clarified butter

In a pot, sautee the minced garlic and finely chopped chilies or peppers until aromatic over medium heat.

Add cumin, paprika, and a pinch of salt. Continue sauteeing until the contents have thickened considerably.

Add pureed canned (or fresh, blanched, pureed) tomatoes to pot and stir, making sure to stir up the butter mixture. Simmer uncovered for 12 minutes while sauce thickens.

Add cream and chicken. Simmer uncovered for about another 10 minutes.

Serve with a vegetable. For an experience, pair with a sour mash beer (if you can find one). Otherwise pair with your favorite wheat beer, Sauvignon Blanc, or Pinot Grigio.

Did ya know? Over 18 tons of Chicken Tikka Masala is consumed in the UK each week!

Meet Chef Anthony Backman from Santa Lucia

15 Aug
Chef Anthony of Santa Lucia

Chef Anthony of Santa Lucia

Anthony Bachman is the sous chef at Santa Lucia Restaurant in Fargo and has been with them since 2009. Anthony is a North Dakota native who grew an interest in the culinary industry at the very young age of 12. Anthony spent every spare minute in the kitchen with his mother or on the deck grilling with his father to help prepare all of their family’s meals.

Training and Work Experience

While at Fargo South High School, Anthony took every culinary class available. After graduation Anthony headed to Minneapolis/St. Paul to attend Le Cordon Bleu. While studying at Le Cordon Bleu, Anthony did his externship at Bertrand’s at Mr. A’s in San Diego, CA, a classic French Restaurant and graduated in 2008. After graduation, Anthony decided to stay in Minneapolis. He accepted a position at the Town Talk Diner in South Minneapolis, where he had a blast turning classic diner food into an upscale experience.

In 2009 Anthony moved back to Fargo to be closer to family and then started his career at Santa Lucia, where he worked his way up to sous chef. Anthony looks forward to furthering his culinary career in Fargo by showing his love and passion for great fresh food.

Santa Lucia Signature Dishes:

Spanakopita Ouzo Infused Chocolate Sauce over Baklava Galactobouriko

Going Once, Going Twice, Sold! Our Auction Items.

15 Aug

Going Once, Going Twice, Sold! Our Auction Items..

Meet Elisa Nowatski, “the Chocolate Lady”

13 Aug

Chef Eliisa of The Chocolate Lady

March of Dimes Signature Chef Spotlight

“The dessert compartment is never full.” If you subscribe to the philosophy that there is always room for dessert, then Elisa has a treat for you!

Training and Work Experience

 

She discovered a love for making the dessert compartment happy while attending college at UND, so she headed off to the Western Culinary Institute in Portland, OR. As part of her education there, she interned at the Nike World Campus where she learned how to cook in mass volume for hundreds of employees. The experience taught her that with hard work, effective time management, and amazing coworkers, cafeteria food could be fresh and delicious instead of processed and prepackaged.

From there, Elisa started work at the Columbia Edgewater Country Club in Portland, where she learned to cook smaller, finer meals. Her other experiences included cooking for banquets, holiday gatherings, and wine dinners, as well as much more hands-on experience with desserts. After a few years in Oregon, a move back to Fargo brought Elisa to the Hotel Donaldson, where she quickly found her way to the baking side of the kitchen. She excelled at producing house-made breads, crackers, pastries, cakes, and ice creams.

 

On a Personal Note

Eventually Elisa and her husband found a new home in Grand Forks, and she took some time off from her culinary career to start a family. She still has a passion for baking and looks forward to doing a lot more of it in the near future. Being able to share that passion for such a great cause is a wonderful opportunity. As a mother of two beautiful and amazing children, it is a pleasure to help out any mother and child that may need a little help starting their new lives together.

 

One of Elisa’s Favorite (Non-chocolate) Recipes

Grilled Flatbread – Courtesy of Bon Appetit

Dough Ingredients

2 1/2 teaspoons active dry yeast
4 3/4 cups all-purpose flour plus more for dusting
2 1/4 cups whole wheat flour
2 tablespoons kosher salt
1/2 cup sour cream
Vegetable oil (for brushing)

Topping Suggestions

  •  Ancho Chile OilGreen Charmoula, and grated Cotija or Parmesan      cheese
  •  Puréed black beans, sliced avocado,      radishes, and pico de gallo
  • • Sliced plum tomatoes, fresh      basil, olive oil, and crema (or sour cream)

Preparation

  • Dissolve yeast in 3 cups warm      water in a large bowl. Add all-purpose and whole wheat flours; mix with      your fingertips until a shaggy dough forms. Cover bowl with plastic wrap      and let rest at room temperature for 20 minutes.
  • Sprinkle salt over dough, then      add sour cream; knead until well incorporated and dough pulls away from sides      of bowl and holds together in a loose, wet ball, about 5 minutes (dough      will be very soft and wet; lightly moisten your hands to prevent sticking      if needed). Cover bowl with plastic wrap and let dough rise at room      temperature for 30 minutes.
  • Knead dough an additional 4–5      times to deflate. Cover and chill for up to 2 days. (Dough will develop in      flavor and continue to rise slowly in refrigerator.) Alternatively, let      dough stand at room temperature until doubled in volume, 3–4 hours (the      warmer and more humid your kitchen is, the faster it will rise). Chill for      1 hour before grilling to make it easier to handle.
  • Build a medium-hot fire in a      charcoal grill, or heat a gas grill to high. Divide dough into 8 equal      portions. Generously flour a work surface. Working with 1 or 2 portions at      a time (depending on how many flatbreads will fit on your grill), roll out      dough or press with your hands into a 1/4-inch-thick shape. (It doesn’t      have to be perfectly round.)
  • Brush grill rack with oil. Grill      flatbreads until lightly charred on one side and no longer sticking to      grill, 2–3 minutes. Using tongs, turn flatbreads and grill until cooked      through, 1–2 minutes longer. Add desired toppings and serve warm.

Facts, fundraising, and being famous.

5 Jun

Today more than 1,400 babies in the United States (1 in 8) will be born prematurely. Many will be too small and too sick to go home. Instead, they face weeks or even months in the newborn intensive care unit (NICU). These babies face an increased risk of serious medical complications and death; however, most, eventually, will go home.

But what does the future hold for these babies? Many survivors grow up healthy; others aren’t so lucky. Even the best of care cannot always spare a premature baby from lasting disabilities such as cerebral palsy; intellectual disabilities and learning problems; chronic lung disease; and vision and hearing problems. Half of all neurological disabilities in children are related to premature birth.

Although providers have made tremendous advances in caring for babies born too small and too soon, we need to find out how to prevent preterm birth from happening in the first place. Despite decades of research, scientists have not yet developed effective ways to help prevent premature birth.

In fact, the rate of premature birth increased by more than 20 percent between 1990 and 2006. This trend and the dynamics underlying it underscore the critical importance and timeliness of the March of Dimes Prematurity Campaign. The rate fell to 12.3 percent in 2008 from 12.7 in 2007, a small but statistically significant decrease.

We throw these fundraisers with the high hopes of bringing both awareness and help to the families and children affected by prematurity. We really do have faith that with education and the funds the crisis of prematurity will be addressed. The March of Dimes and the committee of The Black Bib Affair believes that premature or not your baby can grow up to be fantastic. Here are a few examples of some famous and fantastic individuals who were born premature.

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Sir Isaac Newton:
British mathematician, astronomer, and physicist. Born 1642. Estimated I.Q. 170. On Christmas Day in the house of Woolthrope, a three pound baby, newly born, rested on a pillow near his mother. He was alive but fighting for breath. Frightened old midwives went for the doctor remarking, “The baby’s as good as dead. It’s a miracle if he lives until we get back. Such a tiny mite, he is.” Later Isaac would remember fondly his mother’s remark, “You were so tiny that you might have been put into a quart mug!” This tiny mite came to be known as one of the greatest scientific geniuses of all time.

Anna Pavlova:
Ballerina. Born 1885 and lived 46 years.. As a premature infant she “. . . was so weak and puny that her parents had her baptized three days after birth. She spent most of her time in the next few months . . . wrapped in cotton wool.” She ultimately became and was proclaimed the worlds’s most famous ballerina.

Stevie Wonder
Famous American singer Stevie Wonder became blind as an infant due to a condition known as retinopathy of prematurity. This is a common condition of preemies and takes place when the blood vessels in the back of the eyes are not fully developed and detach from the retinas. He has recorded more than 30 Top 10 hits, won 21 Grammy Awards (a record for a solo artist), also one for lifetime achievement, he has won an Oscar for Best Song and been inducted into both the Rock and Roll and Songwriters halls of fame. Opera star Luciano Pavarotti once referred to him in a concert as a “great, great musical genius”.

Albert Einstein:
Physicist (Nobel Prize Winner 1921).. He contributed more than any other scientist to the 20th-century vision of physical reality. Albert Einstein, famous for his great contributions to math and science, was born premature in Germany in March of 1879. He was once quoted as saying, “There are two ways to live your life. One is as though nothing is a miracle. The other is as if everything is.” This rang true for Einstein, who experienced small beginnings in a time where neonatology was virtually non-existent, and went on to make outstanding achievements. He contributed more than any other scientist to the 20th-century vision of physical reality.

Mark Twain:
Writer. Born 1835. Samuel Langhorne Clemens, better known as Mark Twain, entered the world 2 months early, weighing only 5 pounds. It was 1835, a time when preemies could not be expected to live. In fact, his mother wrote, “A lady came in one day and said you don’t expect to raise that babe do you. I said I would try. But he was a poor looking object to raise.” Despite his premature birth, Mark Twain would live to become one of the most famous personalities in American literature.

Victor Hugo:
French Poet and Novelist. Born Feb 1802. Died May 1885. Although there is no positive proof that Victor Hugo was born prematurely, it is likely judging from several descriptions of his birth and infancy. His mother described him as “no longer than a knife.” in fact, it is said that Victor’s coffin was ordered from the carpenter at the same time as his cradle. He later told Alexandre Dumas that even at 15 months he could not hold his head erect. Like many preemies, Hugo was determined to live and make his mark on society. He went on to become one of the greatest writers of all time as well as a major figure in French politics. His best-known works are the novels Les Misérables and The Hunchback of Notre-Dame

Sidney Poitier:
Award winning actor, film director and activist. Born Feb 1927. He was born on the high seas. As he was premature when he was born, he was not originally expected to survive the boat ride. His early career started out in Broadway and broke into Hollywood in the 1955 film Blackboard Jungle. He was the first male black actor to be nominated for an Academy Award and first to have won an academy award for Best Actor. He has directed several film with the most successful being “Stir Crazy”.

Johannes Kepler:
German astronomer and mathematician. Born 1571. Estimated I.Q. 160. He had a bad start in life as he was a seven month baby and seven month babies were proverbially thought to be weak in body and mind. As he grew, however, his body became strong and his superior intellect evolved. He became the Principal Mathematician to the Emperor and a founder of modern astronomy and physics. He elucidated the Copernican concept of the Universe.

Napoleon Bonaparte: French Emperor

Voltaire: French writer and philosopher

Pierre-Auguste Renoir: Impressionist painter

Johann Wolfgang von Goethe: German poet, dramatist and novelist

Thomas Hobbes: English philosopher

Michael J Fox: American actor

Jean-Jacques Rousseau: French writer and philosopher

John Keats: English Poet

Charles Darwin: British Naturalist

Pablo Picasso: Cubist Artist

Thomas Hardy: English novelist and poet

Franklin Roosevelt: 32 President of the United States

Johann Goethe: German writer and a pictorial artist

D H Lawrence: English novelist, poet, playwright, essayist, literary critic and painter

Thomas Hobbes: English philosopher

Sir Winston Churchill: British Statesman

Major sources of information:

Last Years Gala (don’t read while hungry)

31 May

I finally opened up the cd with the photos from last years Black Bib Affair Signature Gala Event, my biggest mistake was that it was lunch time. Holy cow, not only did it look like the event was an amazing time, but the food… oh, the food! I mean if that was last year, just think what this year is going to be like! Here’s a couple teaser photos just for you! Try not to lick your computer screen. ImageImage

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