Come & support us!

Burrini's executive Chef Denis Viera is participating in "Battle of the Chefs" to benefit needy families. St. Lawrence Parish on Main Street in Chester will host this fundraiser

from 7 to 10 p.m., Thursday, April 23.

With your participation you will be helping:

Sebastian Quinn, an eighth grader who is undergoing treatment for cancer.

The Segale family, they are undergoing financial difficulty due to Michael Segal's long illness.

Rev Edgar Rivera, who is parochial vicar at  St. Lawrence and currently tending to his mother's care in Columbia, South America and the family needs help.

The evening will include food tasting from many restaurants, bakeries, delis and caterers and a vote for the favorite chef and dish. Music will be presented by past and present members of the Black River Middle School Band.

Admission is $35 and visitors can bring alcoholic beverages. For tickets:

call Beatrice Basso at (973) 294-4059

or email [email protected].

Pan Cooked Celery

w/ Tomato & Parsley

You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.

Ingredients:

    1 bunch celery, trimmed and cut into 1" pieces

    1 tablespoon extra virgin olive oil

    4 garlic cloves, minced

    1 anchovy, rinsed and chopped (optional)

    1 14-ounce can chopped tomatoes in juice

    3 tablespoons chopped flat-leaf parsley

    Pinch of sugar

    Salt and freshly ground pepper to taste

Preparation:

    Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.

    Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

    Advance preparation: This will keep for three days in the refrigerator. Reheat, stirring, on top of the stove. You will need to add a little water to moisten it.

Image & recipe from: cooking.nytimes.com