Escape to Homestead this Sunday for good food, bubbly and live music.The Miami chapter of Les Dames d'Escoffier
will present a bountiful table at their annual Tropical Brunch.
The event benefits the ladies' many community projects and will feature dishes prepared by the group's chef, farmer, and hospitality members. You can expect omelets to order, fruit breads, meatloaf, a variety of salads, pastries and desserts.
Les Dames will also present three Le Cordon Bleu students with scholarships and will honor Pat Kuentzel, a third grade teacher at South Miami K-8 Center. A silent auction will help raise funds.
Brunch takes place from 11 a.m. to 2 p.m. Tickets are $35 for adults and $15 for children 5 to 15 (or $40 and $20 at the door). Advanced tickets are available through today. Reserve your spot by emailing email@example.com or call Claire Tomlin at 305-531-0038.
To tease your appetite, here's the recipe for one of the dishes the ladies will prepare for Sunday.
Local Shrimp Salad with Teena's Pride Dill
Recipe by Lucila Jimenez, Sweet Art by Lucila
8 to 10 portions
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1 pound raw, local Key West shrimp (medium, or U16-20)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup of mayonnaise
1/2 cup dill chopped fine
Salt to taste
Directions: Pre-heat oven to 400F.
Peel and de-vein shrimp, and season with sea salt, pepper, and just enough olive oil to coat them lightly. On a sheet pan, or in a pyrex casserole dish, cook the shrimp in the oven for only 5 minutes or until they are pink and opaque. Allow to cool completely. While they are cooling you can mix mayonnaise, dill, and salt to taste. Coat the cooled, cooked shrimp with the mayonnaise mixture and refrigerate for at least one hour. Serve with lemon slices and freshly-baked crostini.