NEW ORLEANS, La. -- Few would argue the fact that firefighters are real super heroes, but, they are not immortal, and next week, everyone has the opportunity to do something to keep more firefighters alive.
It is a Culinary Experience, a benefit dinner sponsored by the National Association for Catering and Events, and it is happening Wednesday, September 11, at the Audubon Tea Room.
The Patron Party begins at 5:30 p.m. and will be followed by the benefit dinner at 6:30 p.m.
For more information or to order tickets, call 982-5695 or visit their website.
To talk more about the event, Retired Fireman and Chef, Mike Gowland, cooks his award winning dish while Eric Paulsen speaks with the President of the New Orleans Chapter of the NACE, Tony Leggio, on the Eyewitness Morning News.
Fireman Mike's "Chopped" Apple Dijon Vinaigrette Dressing:
3 Tablespoons Butter 8 oz. Apple Pie Filling Pinch of Crushed Red Pepper 2 Tablespoons Dijon Mustard 4 oz Champagne vinegar 4 oz Olive Oil
Warm ingredients and put first 4 ingredients in food processor to blend. Add 4 oz Champagne vinegar and slowly add to food processor on low then add about 4 oz olive oil to emulsify.
Salt and pepper to taste and serve as a warm salad dressing.