A ‘peachy’ event in Troy!

Local resident and Food Network’s Junior Chef Showdown Champion Audrey MacKinnon agreed to give back to her community as a celebrity chef help raise money for Kids Can Fly.  We are thrilled to report that this event raised around $3500 for Dolly Parton’s Imagination Library!  This is a  program which mails a free book every month from birth to 5 for children living in Brantford and Brant County.

     

The dinner was held in the outdoors at Cafe Troy and sold out in record time!  Tables were spread out around the beautiful gardens and live music was played to create a beautiful experience for all who attended.

     

Audrey worked with Chef Carlos to create a peach themed meal which was inspired from a meal she made on the Food Network.

 

   

Once she was done preparing most of the meals, Audrey took a break to speak to the guests and went to each table to meet everyone and give a few autographs.

     

Audrey’s very proud family came out to support Kids Can Fly as well!

Some of the funds raised came from a silent auction.  Most of the items were generously donated by board members, community members and Donn Zver.  Volunteers ensured social distancing and placed bids for people to allow for a touchless, safe experience.

   

Thank you to everyone who attended and supported this event and a special thanks to Donn Zver and the staff at Cafe Troy as well as Audrey and her family for making this event possible!

Cooking with Audrey ingredient list

Who is excited for Cooking with Audrey!?

We know we have some aspiring chefs who sure are!

       

If you haven’t registered yet, it isn’t too late!  Just follow this link:  https://www.kidscanfly.ca/cookingwithaudrey/

If you have already registered, you might want to get your ingredients ahead of time so you are ready.

Here is a list of the ingredients you will need to have ready to make Audrey’s special chicken finger, dip and slaw recipes!

Chicken Fingers

1.5 cups of panko breadcrumbs

Oil spray

1 egg

1 tablespoon of mayonnaise

1.5 tablespoons dijon mustard

2 tablespoons flour

1/2 teaspoon salt

black pepper

1lb chicken breasts cut into 15 cm thick slices

fresh parsley is desired.

preheat oven to 390F

Sheet pan, tongs, whisk, bowls

Dip

1/3 cup of mayo

2 tablespoons dijon

2 tablespoons honey

1-2 teaspoons lemon juice

salt and pepper to taste

Slaw

We are using Farm boys pre-chopped cabbage for sake of time- approximately 3-4 cups

1 carrot grated (large holes on the grater)

1/2 cup finely sliced red onion

4 tablespoons mayonnaise

1 teaspoon yellow mustard

2 teaspoons cider vinegar

1/8 teaspoon ground black pepper

Need a grater