Tulsa-area chefs to headline benefit auction for March of Dimes
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Sunday, November 04, 2012
11/04/12 at 3:42 AM
Chef Justin Thompson hopes to have his newest restaurant, PRHYME: Downtown Steakhouse, open by Nov. 19.
But those anxious for a preview of the upscale fare can find it at the Signature Chefs Auction for the March of Dimes on Friday.
Thompson is lead chef of this year's Signature Chefs Auction, and he helped recruit many of Tulsa's top chefs to offer samples of their foods at the event.
Thompson participates in many local charity events, and the March of Dimes is one of the causes he is uniquely familiar with.
"I've been a part of this event for the past eight years and in charge of chef coordination the past two. I'm involved in this event due to its work with premature babies and the education March of Dimes provides for new parents," Thompson said.
"My father is an obstetrician and gynecologist, so I've grown up hearing about premature births and the dangers associated with them."
At the Signature Chefs Auction on Friday, guests can sample the gourmet fare, peruse and bid on a variety of auction items all while raising money for the March of Dimes.
From Juniper Restaurant & Martini Lounge, Thompson will be presenting BLT sliders with maple glazed pork belly, tomato jam and basil aioli. And from PRHYME: Downtown Steakhouse will come sliced tenderloin and roasted bone marrow jam with Tuscan crostini, micro herb salad with cornichon lemon vinaigrette.
He explained that at his new steakhouse - which will be located on the south end of the new Fairfield Inn & Suites at 111 N. Main St. - customers will experience the different characteristics of grass-fed or grain-fed beef and prime and dry-aged meats.
And there will be plenty of seafood, as well as dishes such as pork chops and lamb, he said.
"I would say this will be sort of the next level of steakhouse compared to most steakhouses in Oklahoma," Thompson said. "I love what they are all doing, they are doing a fantastic job. We are just doing something a little more upscale ... with some items people don't normally see on menus, like Cornish game hens and a caviar service. I think Oklahoma is poised and ready for something like this."
Funds from the March of Dimes event will help important research and programs.
Premature birth, or birth before 37 weeks of gestation, is an urgent infant health problem in the U.S. today, affecting more than half a million babies each year, according to the March of Dimes. In Oklahoma, 144 premature babies are born every week. Of those, on average 22 will be born premature and 88 will have very low birth weight.
List of participating chefs:
Biga/Local Table - chef Tuck Curran
Bodean's Seafood - chef Tim Richards
Cancer Treatment Center of America - chef Kenny Wagoner
Cardigan's - chef Don Grissom
Edward Delk's - chef Eric Richards
Elements Steak House - Chef Jakub Hartlieb
Fassler Hall - chef Brian Fontaine
Juniper Restaurant & Martini Lounge - chef Justin Thompson
R Bar & Grill - chef Trevor Tack
Smoke. On Cherry Street - chef Erik Reynolds
Tavern on Brady - chef Grant Vespasian
The Canebrake - chef Sam Bracken
Trula Restaurant - chef Jeff Meldrum
Waterfront Grill - chef Jimmy Blacketer
SIGNATURE CHEFS AUCTION
benefiting March of Dimes
6 p.m. Friday at The Mayo Hotel, 115 W. Fifth St.
Guests sample gourmet fare from more Tulsa's finest chefs, peruse and bid on a variety of auction items all while raising money for the March of Dimes.
Sponsorship levels range from $5,000 to $50,000. Individual tickets are now on sale for $250.
For more information, call Roxanne Minnick, March of Dimes Division Director, at 918-877-1096.
Thompson shared this recipe for
the PRHYME appetizer.
SLICED TENDERLOIN AND
ROASTED BONE MARROW
JAM WITH TUSCAN CROSTINI,
MICRO HERB SALAD
WITH CORNICHON LEMON
VINAIGRETTE
For the jam:
½ cup red wine vinegar
1 cup sugar
½ teaspoon pepper
2 tablespoons shallot, minced
fine
2 cups by volume, bone marrow
(from veal bones)
For the tenderloin:
4 ounces beef tenderloin
Kosher salt and pepper
Olive oil
1. In a medium saucepan, heat
the vinegar, sugar, pepper
and shallots until simmering.
Reduce the liquid by ¼
and then add the bone marrow. Continue to simmer
for 30 minutes or until the
mixture resembles a thin
jelly. Remove the jam from
the heat and cool to room
temperature.
2. While the jam is cooling,
season the 4 ounces of
beef tenderloin with kosher
salt and pepper to taste.
Sear the tenderloin on all
sides, in a sauté pan over
medium-high heat with a
little olive oil. Remove the
tenderloin from the pan and
let rest at room temperature
for 10 minutes. Using
a sharp knife, slice the
tenderloin into thin pieces
about ¼ ounce each.
For the Cornichon
Lemon Vinaigrette:
¼ cup cornichons
¼ cup lemon juice
2 tablespoons Dijon mustard
Pinch salt
Pinch pepper
1 cup olive oil
1. Blend all but the olive oil in a
food processor or beverage
blender until smooth. While
the blender is running,
slowly drizzle in the olive oil
to incorporate. The dressing
can be stored in the refrigerator
for up to 1 week.
To build the appetizer:
1. Begin with a toast point or
crostini. Place a thin slice of
the beef on top of the crostini.
Spoon ½ teaspoon of
the jam on top of the beef.
In a small mixing bowl, toss
together micro greens (or
flat leaf parsley) in a little
bit of the vinaigrette (just
enough to coat the leaves).
Place a small mound of the
greens on top of the jam.
Original Print Headline: Chefs to headline benefit
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
Justin Thompson, owner/chef of PRHYME: downtown steakhouse, walks outside the restaurant that is slated to open in mid-November at 111 N. Main St. Thompson is the lead chef for this year's Signature Chefs Auction benefiting the March of Dimes. CORY YOUNG/Tulsa World
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