Tom Black, Executive Chef at Gourmondo, shared the company's newest partnership with YouthCare, providing baking internships for homeless teens. He also showcased their Giving Box, filled with hand-picked ingredients for a special dinner. A portion of the proceeds benefits YouthCare.

CLICK HERE to learn more about the partnership

CLICK HERE to learn more about Gourmondo, including catering opportunities

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Here's the recipe for the meal Chef Tom shared on the show:

Gourmondo The Giving Box #2 Recipe

Grilled Organic Chicken Breast, Maple/Bourbon Glaze
Root Vegetable Cous Cous
Roasted Delicata Squash Rings
Petite Mache Salad

Chicken Breast – 1 per order
6oz – seasoned and grilled, glazed the whole time, cooled & sliced

Cous Cous – 4oz per order
• Parsnip - minced
• Carrot - minced
• Celery - minced
• Onion – minced
Sauté all veg in olive oil till just soft. Let cool
• Thyme & I. Parsley
Combine all
Season with Salt & Pepper

Delicata Squash
Cut Squash into ¼ in. rings, scoop out seeds in middle
3 roasted rings per serving
Tossed in olive oil, salt & white pepper, cinnamon & cumin

Maple / Bourbon Glaze
2 cups Orange juice
1 cup Maple syrup, preferably grade B
1 cup Bourbon
½ cup Brown sugar
4 T. Dijon mustard
4 T. Soy sauce
Pinch cayenne

Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.