Planes, Boats and Eats: An Air and Water Show Recap


This weekend, a small gathering of Dames and guests lucky enough to win the silent auction item during the Culinarium fundraiser met up at Margaret Laport’s home in Lincoln Park for some incredible, exclusive views of the Chicago Air & Water Show.

Perched near the top of the high rise building overlooking Lincoln Park Zoo and the lakefront beyond, the group watched through the wall-to-wall windows as firefighter jets and old school propeller planes made daring dives, twists and turns. In some cases, they seemed to almost touch the

water and the many sailboats that had docked away from shore for some up-close actionSome of the little guests, which included young children and grandchildren of attending dames, seemed to especially enjoy the show, evident of the squeals of delight and many “oos” and “awws.” Meanwhile, we all feasted on a variety of snacks, including herby, turkey meatballs, a delicious, Roasted Cauliflower Chive dip copyroasted cauliflower and chive hummus, and lemongrass-spiked tiaramisu cups graciously provided by Dame Shannon Kinsella (with herb products from Gourmet Garden). The recipe for the hummus follows. Until next year!



Roasted Cauliflower Chive Hummus

Makes 3 cups

1 large head of cauliflower

¼ of olive oil, divided

1 cup (8 ounces) Macadamia nuts

2 tablespoons Garlic Stir-In Paste (Gourmet Garden)

¼ cup fresh lemon juice

¼ teaspoon black pepper

2 tablespoons chives

  1. Remove the core and cut cauliflower into small florets. Heat 1 tablespoon of oil in a large skillet; add cauliflower in batches if necessary to roast them. Cook and stir; until golden brown; about 10-12 minutes. Let cool slightly.
  1. Add cauliflower, almonds, garlic, lemon juice, chives and remaining olive oil to a blender or food processor. Blend until smooth. Add a few tablespoons of water if necessary to achieve desired consistency.

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