We had the pleasure of contributing to a fundraiser for the local YMCA and their teen assistance program, Noah's Anchorage.
Sixteen highly acclaimed local chefs came together to prepare extraordinary cuisine for the 160 guests who attended Youth and Family Services YMCA’s sold-out “Reaching for Stars” event on May 25 at the Santa Barbara Woman’s Club, which raised more than $66,000 for vital programs for local youth.
My team was maned by Grant MacDonald (Four Seasons Biltmore), James Sly (team captain and chef-owner of Sly's Restaurant, Carpinteria) and myself.
We prepared a team dish of lobster sausage (my task), potato gnocchi, peas shoots, artichoke hearts and a lobster sauce. The lobster sausage is a sort of pate with diced lobster, truffles and herbs. I use some halibut as well to give it structure. One tip is to almost freeze the lobster before preparing the mousseline. The green tint of the mousseline was from the lobster eggs inside the female lobster. After cooking the mousseline turns a soft pink color. The recipes follows below.
To make a donation to Youth and Family Services YMCA, contact Lynn Karlson at (805) 569-1103 x32 firstname.lastname@example.org, or visit ciymca.org/youthandfamilyservices.