BTV Chef Places Third in “Soup Sunday” Cooking Contest Be sure to congratulate BTV Chef Memo Vaca, who placed third in a people’s choice cooking contest at the 19th Annual Soup Sunday Northwest Arkansas – held Jan. 26 at the John Q. Hammons Convention Center in Rogers. Vaca was one of about 30 chefs who prepared and served recipes at Soup Sunday, a huge fundraiser benefiting Arkansas Advocates for Children and Families (AACF). Vaca’s decadent recipe for Cream of Corn Soup with Truffle’d Polenta Croutons and Crab won 3rd place in the contest, which was decided by more than 1,000 guests at the event. Please join AACF’s Laura Kellams and Missy Darwin Kincaid at BTV on April 30 as they share the important legislative and policy work the advocacy group is doing to help children and families in the state.
Foundation News
Cream of Corn Soup with Truffle’d Polenta Croutons and Crab SOUP:
4 oz Butter 8 oz White Wine 2 tbsp Fresh Garlic 2 cups Diced Shallots 1 Gallon Fresh Cut Corn (or Frozen Sweet Corn) 2 Qt Corn Broth (or Chicken Broth) 2 Qt Heavy Cream 1 tsp Chipotle Chili Powder 2 tsp Onion Powder 2 tbsp Garlic Powder 1 tsp Old Bay 2 tsp Ginger Powder 2 tsp White Pepper Salt to Taste
1/2 cup Polenta Flour 1 1/2 cups Broth 2 tbsp Butter 2 tbsp Truffle Oil 1/2 tsp Kosher Salt 1/4 tsp Garlic Powder 1/2 cup Grated Parmesan 1/4 tsp Parsley
CRAB SALAD: 1 lb Jumbo Lump Crab 2 tbsp Mayonnaise 1 tbsp Lemon Juice 1 tsp Old Bay 1 tsp Parsley
Beautification/Sensory Garden Fund • Kurt & Gene Tweraser in honor of Ardith Wharry Donations • Anonymous • Dick & Ann Booth • Nan Fogel Health Care Center/Special Care Fund • Alan & Lenora Metz • Mark & Sherrie Lindsay in memory of Honey Sego • Jerry & Kay Brewer in memory of Irma Boyer • The Family of Bonnie Cartwright in memory of Ruby Warren MARCH + APRIL 2020
METHOD 1 In deep pot slowly cook onion, garlic in butter on low heat until translucent. 2 Add white wine and cook on medium until reduced by half. 3 Add stock, heavy cream and corn and simmer until corn is soft and tender. About 25 minutes. 4 Add seasonings and simmer for another 10 minutes and turn off heat. 5 Using a blender, scoop corn and broth to blend half way full. Blend on highest setting for 15 seconds. And strain each batch through a fine mesh strainer and discard any solid pieces. 6 Pour all strained soup into pot and reduce until desired thickness or thicken with cornstarch.
TRUFFLED CROUTONS:
The Butterfield Trail Foundation is grateful for the gifts received between December 5, 2019, and January 31, 2020, from the following donors:
20 BUTTERFIELD LIFE
INGREDIENTS
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1 Add all ingredients except polenta and cheese into large pot. Bring to a boil and add polenta, cook while stirring for 5 minutes. 2 Pour Polenta in 1-inch sheet pan and refrigerate overnight. 3 Cut polenta into 1-inch cubes. Separate them in a sheet pan and sprinkle them with parmesan. Bake at 400°F for 10 minutes or until golden brown.
1 Mix mayonnaise, lemon juice and seasoning. Gently fold in crab.
Anonymous in honor of Beth Vaughan-Wrobel Steele, Ken Steele and Marie Breuer
Honors/Memorials • Barbara Mulkey in memory of Irma Boyer • Martha Brewer in memory of Irma Boyer • Ellis Trumbo in memory of Irma Boyer • Shirley Chewning in memory of Irma Boyer and Mary Johnston • Roy & Butch Clinton in memory of Irma Boyer • Ellen Compton in memory of Irma Boyer • Morriss & Ann Henry in memory of Jeane Randle • Harris & Carol Sonnenberg in memory of Ruth Lawson • Winnie MacDonald in memory of Wade Burnside • Anonymous in memory of Erma Boyer, Ruby Warren, Jeanne Randle and Doug Dobbyn
