Taste of the World spices up Atlanta Sunday - DC News FOX 5 DC WTTG

Taste of the World spices up Atlanta Sunday

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It has been called a good taste for a good cause.

This Sunday, 20 of the best chefs in the country are converging on Atlanta for the Taste of the World. The event is a benefit fundraiser for Africa's Children's Fund and for under-served children here in the metro Atlanta area as well as across the state.

ACF President and CEO Victor Mbaba as well Executive Chef Rafih Benjelloun, one of the signature chefs for this weekend's event, stopped by FOX 5's Good Day Atlanta on Friday.

Click on the video above to see their segment

The Taste of the World takes place on Sunday from 3 to 7pm at the Hyatt Regency in Atlanta. To purchase tickets or get more information on the Taste of the World visit their webpage at africaschildrensfund.org/taste-of-the-world-2012.

For more information on the Africa's Children's Fund, visit their website at africaschildrensfund.org.

Click the video above to watch the full segment.

Imperial fez recipe by Rafih & Rita Benjelloun Imperial Fez Restaurant
404 351 0870.
Cornish-Hen with Cauliflower, Onion, Preserved Lemon & Olives .
Serve 4 to 6 people.
2- 16oz. Cornish hen cut into fours
2 large yellow onion ( ½ finely chopped & 1 & half Julienne)
½ cup of parsley (finely chopped)
Generous pinch of saffron
1 tbsp. Ginger
1 tbsp. turmeric
½ tsp. Black pepper
1 oz. Virgin olive oil
3 Bay leaves
2 cups of water
1\2 preserved lemon washed with cold water cut in large pieces
1\3 cup of green olives
Salt to taste
Lemon sliced
Chopped parsley
Heat olive oil in a heavy casserole, sauté the onions, Cornish-hen and braise for few minutes.                                        Add half cup water, parsley, saffron, ginger, turmeric, black pepper, bay leaves and salt to taste.                           Cover and cook for about 40mn. Add preserved lemon and olives, cook for more 5mn.
The cauliflower head contains small, tightly compact white florets on thick stems. The entire plant is edible, including the leaves. Prep the cauliflower in small pieces cut the leafs and steam cut the florets into individual piece
Remove the chicken, and in the same sauce cook cauliflower for twenty minutes tell soft.
Serve hot in large platter, first chicken garnish with cauliflower preserved lemon and olives.

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