Chicago's Signature Chefs gather in one place to tantalize your taste buds with their culinary creations.

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Proceeds benefit the March of Dimes

Event Information:

Thursday, October 29
5:00 p.m. - 9:00 p.m.
March of Dimes Signature Chefs Auction of Chicago
Sheraton Chicago Hotel & Towers
301 E. North Water
Chicago
(312) 596-4724
www.tinytastings.com
www.marchofdimes.com/illinois


Two Potato Latkes with Ginger Applesauce

Ingredients:
2 medium sweet potatoes
4 small yukon gold potatoes
1 leek
2 eggs
1/2 cup of flour
kosher salt and fresh cracked black pepper to taste
1/2 cup vegetable oil
6 granny smith apples, cored and peeled
2 Tbs fresh ginger, grated

Directions:
For the latkes:
Slice leek lengthwise and julienne (leave flimsy green parts out). Shred potatoes. Mix leeks, potatoes, eggs and flour together in a large bowl. Season to taste with salt and pepper. Place batter in pan, frying until golden brown on each side. Remove latkes and place on paper towel to degrease.

For the applesauce:
Add ginger and apples to food processor, blend until chunky. You can do this a day ahead to let the flavors blend together. Place a dabble of applesauce atop each latke and enjoy.

Special Notes:
Since we work with local farms, the potatoes will change throughout the year. When fingerlings are available, I like to use purple and yellow fingerlings. The idea is to get two contrasting colors for a beautiful latke.

If you like a more cakey latke, increase the flour to 3/4 cup.