Society

28 January 2023 | prestonhollowpeople.com SOCIETY The Cary Council Celebrates, Supports ‘DocStars’ Efune, Higashi, Moon

REN MORRISON

The Cary Council, a group of young leaders dedicated to advancing early-stage research in support of Southwestern Medical Foundation and UT Southwestern Medical Center, celebrated three $50,000 grant recipients at an Evening with DocStars on Nov. 3 at UT Southwestern.

“The signature event created by The Cary Council, An Evening with DocStars, has been an exciting evening for all who participate while providing the means to significantly invest in this next generation of outstanding talent,” said Southwestern Medical Foundation president and CEO Kathleen M. Gibson.

The recipients: • Dr. Proshad Efune, whose research seeks to predict which children will be at risk for severe breathing complications following tonsillectomy. • Robin Higashi, Ph.D., who seeks to improve delivery of telehealth care to underserved cancer patients. • Dr. Dominic Moon, who aims to tailor head and neck cancer treatment regimens to each specific patient.

– Staff report

Jacob and Barrell Jones, Amber and Grafton Ifill, and Jere Thompson Jr.

Chris and Amanda Eagle George Kathleen Otto and Gabby Everett Taylor and Munear Kouzbari

Michael and Alexandra Kahn, David and Lauren Kahn Rosenbloom, Gary Kahn, and Kace and Claire Phillips Dominic Moon, Robin Higashi, and Proshad Efune

Nexus Recovery Center, Auxiliary Bazaar Brings Cheer to Moms, Children

Lauren Gillette, Heather Ormand, and Rachel Nold Natalie Sullivan and Steve Lovelace Betsy Chambers and Lea Ann Page

NEXUS RECOVERY CENTER

The Nexus Recovery Center and the Auxiliary of Nexus brought holiday cheer to mothers and their children during the annual Holiday Bazaar on Nov. 10.

Each year the bazaar raises funds to ensure the children experience the spirit of Christmas with their mothers on campus. This was its first year back in person since the pandemic.

The Nexus Recovery Center has served more than 2,500 women and children through its comprehensive continuum of care for substance use disorders.

“The Auxiliary of Nexus Recovery Center’s Holiday Bazaar is a tradition that provides hope to the women and children we serve every year,” said Nexus CEO Heather Ormand.

More than 200 people supported the cause through donations, shopping with the merchants, and purchasing raffle tickets. The Bazaar featured more than 15 merchants, offering a variety of goods, including ceramics, gourmet popcorn, vintage scarves, and apparel. – Compiled by Sabrina Gomez

On a buzzing autumn evening at the 11th annual Chefs for Farmers’ Main Event at Old City Park, sweet SABRINA GOMEZ aromas filled the air as chefs prepared tasty samples of their signature dishes.

The Dallas foodie event drew 3,000-plus on Nov. 6, the largest attendance in festival history.

The festival’s commitment to serving the community and fighting hunger made the experience and every bite and sip even sweeter.

North Texans lined up with anticipation with their adjoining wine cup lanyards.

Old City Park felt like the perfect place with a live DJ, multiple artisans, and more than 80 local and out-of-town chefs. At every corner, wine was nearby, and if wine isn’t your go-to, then beer, bourbon, seltzer, and even coffee were a-plenty.

With 150 food and beverage booths, it was food galore, making it hard to name a favorite dish.

My contenders included Oak Cliff’s “tacos de trompo.”

For dessert, vanilla ice cream layered with guava chunks and cream cheese and topped off with crispy Maria cookies, courtesy of the “Azucar” Ice Cream Company, was a hit.

There was a line for Chef Joshua Gianni’s “MFKIN Bao Bun,” and for a good reason. Gianni’s sofrito beef cheek, secret “good good” sauce, and fresh onion and cilantro, not to mention the chicharrones, sent me to Puerto Rico heaven.

“I had a short rib pastry that was delicious,” said first-time attendee Teresa Flaherty, there with her husband. The two gushed over their Paloma drinks, noting that despite long lines, it was still a pleasurable experience.

Other fun activities included an adult playground with life-size beer pong, a massive mustache see-saw, cornhole, and more. Returned guest and sponsor Eataly Dallas had its “Rosé Garden,” where guests enjoyed all things Italian cuisine.

This year’s event benefited the Seed Project Foundation’s McKinney Roots, raising nearly $40,000. Chefs for Farmers also joined forces with the team at Papa’s Steakhouse to present a surprise check of $14,000 to the North Texas Food Bank.

The festival’s commitment to serving the community and fighting hunger made the experience and every bite and sip even sweeter.

Sabrina Gomez, a Texas Woman’s University senior, interned with People Newspapers in the fall.

Through Chefs for Farmers, guests connect with the chefs and farmers critical to the food and beverage landscape — all while tapping into their inner foodie. ROBERT LERMA

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Between shopping, gift wrapping, party planning, cooking, and entertaining, a quiet get-together with friends may not have fit into holiday festivities.

January’s relative peace offers an ideal time to plan simple gatherings, and the simplest of all is a weekend brunch. Eggs or egg casseroles, bacon or ham, artisan rolls or homemade muffins, and a bowl of seasonal fruit allow for advance preparation so I can spend time with guests instead of in the kitchen. When I want to elevate the experience, I CHRISTY ROST welcome our guests with a chilled glass of sparkling cava or prosecco. Both are affordable but add an air of festivity to an otherwise simple occasion.

Chilling champagne flutes for thirty minutes in the fridge, or better yet, the freezer, creates a frosty coating on each glass that’s especially pretty when sparkling wine is poured and served.

Pampering guests is always my goal, no matter how casual the gathering.

When it comes to brunch, a coffee station in the kitchen or on a buffet offers a multitude of options to transform an ordinary cup of coffee into a decadent experience.

Assemble mugs or cups, saucers, and spoons on a tray. Add bowls of cinnamon sticks, cocoa, nutmeg, and whipped heavy cream so guests can customize their coffee. I’ve found guests love this added touch.

During family brunch celebrations, I have always gravitated toward the station where chefs serve freshly made pancakes hot off the griddle.

Pancakes are an easy addition to the menu when planning an at-home weekend brunch. Best of all, pancakes can be prepared before guests arrive, arranged on a platter, covered with foil, and kept warm in a warm oven.

My recipe for light and fluffy sour cream pancakes is topped with bananas foster syrup, inspired by an unforgettable anniversary dinner at Brennan’s in Houston years ago.

Bananas Foster, traditionally served over vanilla ice cream, delights palates when bananas are lightly sauteed in a syrup of brown sugar, rum, and banana liqueur. It’s no wonder this sublime dessert has endured since 1951.

My brunch-time twist on this classic recipe ensures your weekend brunch will be equally memorable.

Christy Rost is a cookbook author, chef on PBS stations nationwide, and longtime resident of the Park Cities and Preston Hollow. Her Celebrating Home 4-minute cooking videos are available at youtube. com/ChristyRostCooks and on her christyrost.com website.

Sour Cream Pancakes with Bananas Foster Syrup. CHRISTY ROST

SOUR CREAM PANCAKES WITH BANANAS FOSTER SYRUP

PANCAKES Ingredients: 2 cups flour 1 tablespoon sugar 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon salt 3 eggs 1 cup milk ½ cup sour cream 1 ½ teaspoons vanilla Directions:

Preheat the oven to 175 degrees. Lightly grease a griddle or large nonstick skillet with vegetable oil and heat over medium heat.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt until well blended. In a medium bowl, whisk eggs, then whisk in milk, sour cream, and vanilla. Pour the milk mixture into the flour mixture, stirring just until the ingredients are incorporated.

Ladle the batter onto the griddle, adjusting heat if needed, to form 4 ½-inch round pancakes. When bubbles form on top, and the underside is golden brown, flip the pancakes and cook until the underside is browned.

Transfer them to a large platter, cover with foil, and place in the oven to stay warm. Continue with the remaining batter and serve with Bananas Foster Syrup. Yield: 16 4 1/2 -inch pancakes

BANANAS FOSTER SYRUP Ingredients: 3 firm ripe bananas, peeled ½ cup unsalted butter 1 cup light brown sugar, packed 1 cup maple syrup

2 tablespoons rum or ½ teaspoon rum extract

Directions:

Slice bananas into ½-inch thick slices and set them aside. Melt butter in a large skillet over medium-low heat. Add brown sugar, maple syrup, rum, and vanilla, and stir until the mixture is smooth. Raise the heat to medium, bring it to a boil, and cook until it foams, stirring frequently.

Cook 5 minutes more, then reduce the heat to simmer and stir in bananas.

Transfer to a chafing dish and keep warm. Yield: 5 to 6 cups syrup