ACF Chefs of NWI take farm fundraiser to Fair Oaks

FROM THE FARM

CT_IC_1048616907_1048663115_003-0915_PTB-L-POTEMPA-COL-0915-02-rotated.jpg

Columnist and author Philip Potempa, dinner triangle bell in hand, and Chef Gabe Rosado greet guests from above in the “loft balcony” of Design Barn in Hebron in Oct. 2023 at the inaugural “Taste of the Farm” charity reception. Tony Panek

PREVIOUS IMAGE

Image

NEXT IMAGE

By Philip Potempa

Peachy Panna Cotta

Makes 6 servings

Main layer:

3 gelatin leaves

2 cups cream

4 tablespoons castor sugar

1 teaspoon vanilla paste or extract

Peach sauce:

3 large ripe Cling peaches peeled, pits removed and roughly chopped

2 tablespoons lemon juice

1/4 cup castor sugar

Directions:

1. Submerge gelatin leaves in a bowl of cold (tap) water to soften, around 5-10 minutes or the amount of time it takes to prepare the panna cotta mixture and set aside

2. In a medium saucepan, heat the cream, sugar and vanilla beans/paste. Heat the mixture until hot (small bubbles around the edge) but do not boil.

3. Remove from the heat and immediately squeeze the water out of the gelatin leaves and add to the hot cream. Whisk immediately to ensure that the gelatin dissolves completely.

4. Pour the mixture into a jug for ease of pouring into your serving glasses. The panna cotta can be poured directly into the glasses, ramekins, bowls or molds that the dessert will be presented in. Refrigerate for at least 2-4 hours, or until completely set.

5. To make peach sauce, add all ingredients to a blender and pulse on high until desired texture (chunky or smooth) is achieved.

6. Transfer the blended peach mixture to saucepan, heat on medium until simmering, and continue to simmer for 5 minutes, stirring occasionally.

7. Allow mixture to cool uncovered for around 30 minutes, then cover and refrigerate. (The sauce will last up to 2 weeks in an airtight container in the fridge)

8. When set, add sauce and serve with panna cotta.

American Culinary Chefs of Northwest Indiana has doubled in size in recent years following the pandemic pause of 2020.

This active group, sporting a membership of kitchen culture and camaraderie, is always ready to help donate time, menus and a hardworking team for community charity causes. The mission of the Northwest Indiana ACF chapter is to raise awareness of the culinary profession by reaching out to the public and culinarians about ACF membership benefits like networking, monthly meetings, certification programs and tools for success for cooks and chefs.

Last year, the organization hosted the group’s unveiling of “Taste of the Farm: Chefs and Farmers of the Region,” with the event hosted at The Design Bar in Hebron and encouraging guests to raise money for the Food Bank of NWI by “indulging in farm-fresh produce from our local farmers skillfully crafted into mouthwatering dishes by our region’s top chefs with live music, door prizes, a raffle and the flavors of Northwest Indiana while giving back to the community.”

Chef Gabe Rosado, who is head of dining and dietary at Hartsfield Village in Munster, is the president of the ACF NWI chapter, and he asked me to don my apron to be the emcee for the first edition of the event a year ago. The nonprofit group is encouraging new membership with details at acfchefsofnwi.org or by calling 219-680-8773.

Next month, American Culinary Chefs of Northwest Indiana hosts the Second Annual Taste of the Farm: Chefs and Farmers of the Region” from 6-10 p.m. Thursday, Oct. 3 at Fair Oaks Farm.

Among the culinary participants this year are Battista’s Pizzeria, Provecho, Frank’s BBQ, Midwest Eats, Asparagus, Land O’ Lakes, Gordon Food Services, Rosebud Steakhouse, Southern Roots, The Brass Idol, Innsbrook Country Club, House of Garlic, Hilton Double Tree, Sporty Bird, Mixtura Food Truck, Sullon’s Catering at The Design Barn, Cecil Street Food Truck, Farmhouse Restaurant, The Cowfe, Bak House, Bowler Man Confections, Ivy Tech Community College, Steel City Bakery, Zarlengo’s Italian Ice and Gelato, MeXo, Soul Filled Catering, Moon-Shine Coffee Creek Farm, Indiana Whiskey Co., Republic National Distributing Co. and Region 5 Whiskey.

The ACF Chefs of Northwest Indiana organization launched in the fall of 1995, and the first official Northwest Indiana chapter meeting was held in January 1996 at Sand Creek Country Club in Chesterton.

I’ll be returning for emcee duties this year, and there will be live music and generous tastings and pours for the spotlight spirits and libations. Tickets are $100 each and are available at acfchefsofnwi.org or by calling 219-680-8773.

This year’s event is benefiting Northwest Indiana No Child Hungry, which helps feed food-insecure students for portions of Lake and Porter counties.

An additional highlight is celebrity chef Art Smith attending this year’s event. Chef Smith spent nearly two decades as the personal chef of Oprah Winfrey. I’ve attended other events with Chef Smith in the past, and he is always friendly and genuine. I first sampled his age-old favorite recipe called Hummingbird Cake when I attended the 16th Annual Chicago Meals on Wheels Celebrity Brunch in April 2004 held at the Chicago Hilton and Towers on Michigan Avenue. Chef Smith served this same recipe for Hummingbird Cake for Oprah’s splashy 50th birthday party bash in January 2004.

With peach picking season in full swing at our farm, today’s recipe from Chef Elida Abeyta of Ivy Tech is perfect. Chef Elida will be helping with this year’s event and is very familiar with being in the recipe spotlight.

Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at pmpotempa @comhs.org or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.