We trained. We loosened our belts. We watched Top Chef marathons. We had a delightful time, and Chef Tom (Tom Yates) wrote up the evening later on his blog, which you can read here. (Photo by Chef Tom.)
Here is the recipe for the Winning side dish: Curry Shrimp Salad by Becky Alley:
CURRY SHRIMP SALAD by Becky Alley
1 6-ounce package curried rice mix
2 cups cleaned, cooked shrimp, halved lengthwise
1 cup diced celery
½ cup diced green pepper
4 slices bacon, crisp-cooked, drained and crumbled
½ cup whipping cream
½ cup mayonnaise or salad dressing
1 teaspoon curry powder
Lettuce, shredded coconut, cashew nuts, chutney
Cook rice mix according to package directions; cool. In bowl, combine shrimp, cooled rice, celery, green pepper and bacon. Whip cream to soft peaks; combine with mayonnaise and curry. Stir into rice mixture. Cover; chill. To serve, turn salad into lettuce-lined bowl. Pass coconut, cashews and chutney. Makes 6 servings.
Bon Appetit and Cheers! We look forward to seeing Art, Friends, and Food.