If memory serves, this is the third year Joshua has orchestrated the food for the Charity Ball. He’s always willing to step in and help out the community whenever he’s asked.
And he’s come up with a dilly of a menu for this year’s event: lemon-thyme vinaigrette over pickled onions and mixed greens; herb-roasted chicken with bell pepper coulis; Stilton-smashed gold potatoes; sesame-scented green beans; ginger-honey glazed carrots; and celebration sponge cake with blackberry coulis.
The Charity Ball is the Junior Auxiliary’s only fundraiser each year, and all proceeds go to help the children of Lee County. If you’d like to attend, tickets are available at J. Britt Lighting, Flowerdale Marketplace, Reed’s Gift Shop, Staggs and the Village Frame Shoppe.
And if you’d like a little preview of the dinner, here’s Joshua’s recipe for the entree that will be served.
3 tablespoons olive oil
1 teaspoon fresh chopped basil
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped parsley
2 cloves fresh garlic, minced or grated
Zest and juice of one lemon
1 tablespoon local honey
Salt and freshly cracked black pepper
4 bone-in or boneless chicken breast halves
Combine oil, herbs, garlic, lemon zest and juice, honey and salt and pepper. Toss with chicken and let marinate in the refrigerate for 1 hour. Roast at 350 degrees or grill until the chicken reaches an internal temperature of 165 degrees.
Ginna Parsons is the Daily Journal’s food/home/ garden editor.