Friends of Dana-Farber

Last week, I participated in the Friends of Dana Farber event, "Chefs Cooking for Hope." Now in its 11th year with an estimated 400 guests, its an evening filled with enjoying food and beverages from the top locales on Boston. From champagne and pineapple vodka to pork belly BLTs and mini lobster rolls, stomachs were full and thousands of dollars were donated to the Dana Farber Cancer Institute.

I decided to make a scallop and blood orange ceviche. Blood oranges are in season now, from October until May-ish and their dazzling ruby color is gorgeous. Contrasted with the creamy white of the scallops, along with some wasabi caviar to garnish, my sampling was a big hit.

Now, because we live in America, people freaked out about raw or undercooked seafood. Of course, ceviche is raw. But sadly, I had to parcook the scallops knowing that it would be less popular if it was totally raw. And a good thing I did because multiple people asked, "Is this cooked?"

Cooked for about a minute that is, in salted boiling water. Then the scallops were combined with pineapple juice, orange juice, lemon and lime juice, hot sauce, and coconut milk. I only marinated them a little before the event so they wouldn't get gummy or chewy.

After sectioning the blood oranges and picking up the wasabi caviar I was on my way. The evening lasted from 6-10. Cupcakes and lobster were everywhere. Other notable dishes included: mini fig and brie brioche sandwiches, sirloin tartare, and bread pudding. Check out some pics from the event here:

http://www.dana-farber.org/how/friends/great-chefs/gallery/index.html