June 24, 2019
From Dame Carol Hacker’s irresistible Basil Vodka Lemonade to Dame Amanda Montague’s stunning strawberry-chocolate tart, last night’s Dinner in the Dark with Dames was a delicious success.
More than 70 devoted foodies and fans of Chef Brian Okin’s popular Dinner in the Dark series turned out to support our chapter’s culinary grants and scholarship programs and enjoy a multicourse menu created by chefs and chapter members Karen Small (Flying Fig), Heather Haviland (Lucky’s Café), Ruth Levine (former chef-owner of Bistro 185), Britt-Marie Horrocks (Levy Restaurants) and Amanda Montague (Lilly Handmade Chocolate). A group of Dames volunteered as the servers and bussers for the evening, allowing us to put even more proceeds towards our grants and scholarships. Thanks also go to Michael and Dawn Selzer of Private Reserve Wine, Stevee Wagner Terry of ICASI and all the great staffers, front and back of the house, who made this evening rock!
Not only was it a fun way to highlight the immense talents of our membership while raising funds to support the next generation of female culinarians, but it also was the perfect way to introduce our chapter to the broader community.
We hope many of last night’s guests will be inspired to support us in August, at SummerDine 2019, our major annual fundraiser. Tickets are now on sale, here!
And... by popular demand, here it is!
Dame Carol Hacker's Vodka Basil Lemonade
Photo by Mary Manno Sweeney
12 ounce can frozen lemonade concentrate
12 ounce vodka (use the empty lemonade can to measure)
Big handful of fresh basil
12 ounces water (use the empty lemonade can to measure)
Combine the lemonade, vodka and basil in a blender and blend until the basil is pureed. Add the water and 7 or 8 ice cubes and blend until the ice is liquefied. Pour over ice in a glass to serve.
To make as a slushy drink: Eliminate the water and combine the lemonade, vodka and basil in a blender and blend until the basil is pureed. Fill the blender container with ice and blend until smooth and slushy.