Gourmondo and YouthCare team up for inspirational quest

Tom Black, Executive Chef at Gourmondo, shared the company's newest partnership with YouthCare, providing baking internships for homeless teens.

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

Connect with Gourmondo on Facebook

Connect with YouthCare on Facebook

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
Serve


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.

Copyright 2016 KING


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