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(WJBK) - The 3rd annual CHAMPs fundraiser for the University of Michigan C.S. Mott Children's Hospital is Saturday, May 14 - Monday, May 16.
The weekend's activities kick off with the Culinary Gala on Saturday, May 14, where more than 300 Mott supporters will enjoy a strolling dining experience prepared before their eyes by world-renowned chefs from around the country at a Delta Air Lines airplane hangar at Detroit Metropolitan Wayne County Airport (DTW). The dinner will be followed by an 18-hole golf tournament on Monday, May 16, at the prestigious Oakland Hills Country Club - South Course.
You can get tickets and more information at www.champsformott.org.
You can also learn more about the event from Katy Kaliszewski, from UM Health System. She joined us on The Nine with Frita Batidos Chef Eve Aranoff. You can watch their segment in the video player above.
That restaurant will be participating in the strolling dinner. You can find their picadillo recipe below.
PICADILLO
SERVES 4
3 cups onions, diced
2 tablespoons garlic, minced
3 tablespoons olive oil
3/4 cups green pepper, small dice
3/4 cups red pepper, small dice
2 teaspoons jalapeño, minced
1 teaspoon ground cumin
2 teaspoons oregano
1/4 teaspoon plus pinch allspice
1/4 teaspoon plus pinch cayenne
1 tablespoon kosher salt
1/2 teaspoon plus 1/4 teaspoon freshly ground black
pepper
1 pound ground beef
1 cup Roma tomatoes
1/2 cup golden raisins
1 teaspoon capers, rough chop
1 tablespoon pickled jalapeños, minced
1 teaspoon Worcestershire sauce
1 heaping tablespoon or more to taste brown sugar
1/2 cup cilantro
1/2 cup parsley
1 Sauté onions and garlic in olive oil in large sauté pan.
2 Add green and red bell peppers, jalapeño and spices.
3 Add ground beef, brown and strain off excess grease - drain quickly.
4 Add tomatoes, olives, sherry, raisins and capers. Continue cooking for about 5 minutes stirring occasionally.
5. Add sriracha, pickled jalapenos brown sugar and Worcestershire.
6. Remove from heat and stir in chopped fresh herbs.