The Restaurant at Gilcrease Museum’s Chef Geoffrey van Glabbeek presented a cooking demonstration Jan. 7 at Metro Appliances & More for supporters of Project Special Courage.
Braised pork belly tacos
As the aroma of the four-course meal permeated the air, nearly three dozen supporters of Project Special Courage gathered to experience a night of good food and wine in honor of the trailblazing organization.
Chef Geoffrey van Glabbeek prepared the evening’s menu, inspired by his Southwest-infused kitchen at the world-famous Gilcrease Museum.
First, diners were treated to braised pork belly tacos topped with a cool slaw, queso fresco and cilantro pesto. A creamy tomato and corn bisque with ancho shrimp followed.
When introducing the main course, van Glabbeek was inundated with a round of “oohs and aahs” as he described the braised short ribs, which had cooked for nearly 10 hours. The short ribs were paired with a root vegetable hash that included bacon, onions, parsnips and potatoes, along with roasted Brussels sprouts deglazed with pomegranate and molasses.
To end the evening, a round of sparkling wine, Cascinetta Vietti moscato d’asti, was served with dessert — a flourless chocolate cake served atop a blood orange glaze.
SUPPORTING PROJECT SPECIAL COURAGE
Founded by Tulsans Lisa and Michael Turner in 2014, Project Special Courage advocates for a higher quality of life and enhanced opportunities for individuals with intellectual and developmental disabilities.
Speaking to a room of dedicated board members, friends and guests, the nonprofit’s executive director Michael Turner says, “Your help lifts us, carries us, and I can’t thank you enough.”
One of the organization’s first endeavors is an adaptive kayaking program that provides therapeutic outdoor recreation to the individuals and families it serves. Soon, the organization will announce launch dates for the pilot programs and training opportunities for volunteers.
The next Gourmet Gathering on March 24 benefiting MUSED.
Visit www.musedorganization.org for details.