Comstock Park (WZZM) - It's no secret that Grand Rapids is a foodie town and there is no shortage of wonderful chefs.
It is a tight knit community, which is why area chefs are coming together to support one of their own who recently passed away.
Chef Mark Noseda, best known for his menus at Twisted Rooster and Crooked Goose, died unexpectedly August 16th of a heart attack. He was about to open a new restaurant in Port Huron.
In his memory, area chefs have pulled together to start a Chef Mark Noseda Scholarship fund. The scholarship will help students attend GRCC's Secchia Institute for Culinary Education.
To talk about the event and share a healthy recipe is Chef O. Hale, a long time chef in the Grand Rapids Community.
The recipe is below. To learn more about the event, which is Sunday, September 22nd at noon, click here. To learn more about the scholarship fund, click here.
POTATO, GREEN BEAN, ONION, CHERRY TOMATO SALAD with DIJON VINAIGRETTE
- 8 ounces slender green beans, trimmed
- 3 pounds small redskin potatoes, halved, unpeeled
- 2 tablespoons white wine
- 1 small red onion, cut into strips
- 1/2 pint basket cherry tomatoes, halved
- 1.5 tablespoons grained Dijon mustard
- 1/2 cup olive oil
- 2 tables chopped fresh parsley
Steam beans in a large steamer with boiling water until crisp tender, about 4 minutes. Transfer to a bowl of ice water, drain and pat dry with paper towel.
Steam potatoes in a large steamer with boiling water until tender, about 12-15 minutes. Drain and transfer to a large bowl.
Sprinkle wine over potatoes and toss gently and let set. Whisk together mustard and vinegar in a small bowl. Slowly whisk in oil and pour over potatoes and toss to coat completely.
Add in green beans, onion, tomatoes and parsley, season with ground pepper. Serve cold or at room temperature.