Restaurants help out slain Officer Patrick O'Rourke - DC News FOX 5 DC WTTG

Chefs organize benefit for slain W. Bloomfield officer

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(WJBK) -

Officer O'Rourke was just 39 years old when he was killed in the line of duty last month. He leaves behind a young wife and four very young children.

On Wednesday, Oct. 3 Matt Prentice is hosting Tables For 4, an event that will pledge 25 percent of the day's proceeds to O'Rourke's family.

Restaurants taking part include:

Current restaurants participating:

ASSAGGI BISTRO, 330 W. Nine Mile, Ferndale (248) 584-3499

BACCO RISTORANTE, 29410 Northwestern Highway, Southfield (248) 356-6600

BEANS & CORNBREAD, 29508 Northwestern Highway, Southfield (248) 208-1680

DETROIT PRIME, 32769 Northwestern Highway, Farmington Hills (248) 737-9600

DINO'S LOUNGE, 22740 Woodward Avenue, Ferndale (248) 591-3466

JOE VICARI'S ANDIAMO ITALIAN STEAKHOUSE, 6676 Telegraph, Bloomfield Township (248) 865-9300

LE CHEF BISTRO, 32621 Northwestern Highway, Farmington Hills (248) 932-1300

MORELS, 32729 Northwestern Highway, Farmington Hills (248) 254-3840

THE HILL, 123 Kercheval Ave., Grosse Pointe Farms (313) 886-8101

YOZ YOGURT, 4301 Orchard Lake Road, West Bloomfield (248) 865-8341

YOZ YOGURT, 33360 W. 14 Mile Road, West Bloomfield (248) 626-9938

Here is the recipe for Michigan Butternut Squash Risotto featured on FOX 2 News Morning.

1lb. Box Arborio Rice
2 ea. Lg. Shallots (minced)
2 oz. Unsalted butter
1 cup Dry White Wine
2 qts. Chicken or Vegetable Stock
4 oz. Fresh Lobster Mushrooms
4 oz. Fresh Chicken of the Woods Mushrooms
4 oz. Fresh Chanterelle Mushrooms
2 lb. Butternut Squash (peeled, cubed small)
2 C Heavy Cream
4 oz. Parmesan Cheese (grated)
1 C Toasted Hazelnuts (crushed)
Few sprigs Fresh Sage

Method:
Sauté your shallots and butter in a large heavy bottomed pot or sauté pan. When the shallots are translucent add all the mushrooms. When the mushrooms have released all their liquid add the Arborio rice and toast over a medium flame for approximately one minute. Add the white wine and before it has all evaporated begin ladling in your warm stock a few ounces at a time and stirring constantly. Separately, coat half the cubed squash in olive oil and roast until tender in a 350° oven. Bring the cream and remaining squash to a simmer in a small pot and cook until squash is tender. In a food processor or vita prep puree the squash and cream mixture until smooth. When the risotto is tender but still al dente you can fold your roasted squash in and squash puree as well. Season the risotto with parmesan cheese, salt and pepper. To garnish sprinkle on top crushed toasted hazelnuts and sage leaves which have been lightly friend for 10 seconds in a small amount of canola oil at 350°.

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