by Steven Doyle
The seventh annual Stewpot Alliance SOUP’S ON! Luncheon and Art Sale to be held Tuesday, January 20 at the Omni Dallas features a dozen of the Dallas’ finest chefs serving up signature soups to benefit The Stewpot and Encore Park. Soup’s On! features keynote speaker Jimmy Wayne, emcee and Dallas Morning News columnist Steve Blow and includes an art sale of original paintings from artists of Stewpot Open Art.
Chef Brian C. Luscher of the popular Grape Restaurant acts as Chef Chairman of the luncheon along with Bruno Davaillon, The Rosewood Mansion on Turtle Creek; Omar Flores, Casa Rubia; Chad Houser, Café Momentum, Danyele McPherson, Remedy; Matt McCallister, FT33; Chad Kelley, Café Pacific; Janice Provost, Parigi; Abraham Salum, Salum; Oliver Sitrin, The Blind Butcher; Sarah Snow, The Grape and Donald Chalko of the Omni Dallas will prepare a signature soup as the first course of the luncheon.
Advocate Jimmy Wayne is a former foster child turned country music singer/songwriter whose songs highlight his mission to bring awareness to kids who age out of the foster system and become homeless. In 2010, Jimmy walked from Nashville to Phoenix, AZ to raise awareness for kids aging out of the system, and the following year became the national spokesperson for CASA. Jimmy was instrumental in getting the bill changed in California and Tennessee to extend the age of foster care to 21. His recently released autobiography Walk to Beautiful chronicles his own struggle through the foster care system.
Stewpot Alliance member and civic leader Susie Simon serves as honorary chairman of the popular luncheon to be chaired by Anne Besser and Jackie Moore.
Almost 40 years ago, The Stewpot began providing meals to our homeless and at-risk neighbors. Programs have developed to assist with medical needs, counseling, enrichment of children and youth, job training, and cultural expression. Seizing a remarkable opportunity to acquire the historic buildings at 508 and 515 Park, The Stewpot has embarked on a groundbreaking project entitled Encore Park. When completed, this expanded campus will include an outdoor amphitheater, community garden, a Museum of Street Culture, an Art Gallery for the Open Art Program, and expanded space for its partner agencies and its own programs.
The Soup’s On! reception and art sale begins at 11a.m on January 20 with the luncheon at 12 p.m. The Omni Dallas is located at 555 South Lamar. Sponsorships, tables and individual tickets (beginning at $150) now available. For more information and to purchase tickets call 214-382-5915.
One of this year’s chefs is Oliver Stirin who is chef and partner at Blind Butcher. Stirin sends along his recipe for Chicken and Rice, which sound s pretty terrific on wintry day.
Chef Stirin’s Chicken and Rice
Ingredients
2 tablespoons oil (grape seed, or olive)
1 chicken (about 3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 tablespoons minced garlic
1/4 cup fresh parsley leaves
4 bay leaves
3 quarts chicken stock
1/4 pound long grain white rice, uncooked
(salt + Pepper)Directions
In a large sauce pot, heat the oil. . When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, garlic, parsley, and bay leaves. . Saute the vegetables for 4 minutes. Add the stock, carcass and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. add the cooked chicken (make sure to cook fully if necessary ) Reseason if necessary. Serve hot.
