COOKING FOR A CURE
The annual Cooking For A Cure will take place on September 6th from 6:00 to 10:00 PM at Holiday Inn By the Bay in Portland. More than 20 local chefs will be making signature dishes for the event, which raises money for The Noyes Brain Tumor Foundation. The Foundation is a not-for-profit organization whose mission is to provide funding to the brain tumor program at St. Jude Children's Research Hospital.
Tickets for Cooking For A Cure are $40. They can be purchased online or at the door. For more information click here: THE NOYES BRAIN TUMOR FOUNDATION
Alisson's Restaurant in Kennebunkport is among the restaurants taking part in Cooking For A Cure. For more information click here: ALISSON'S RESTAURANT
Alisson's Restaurant's Seafood Fettucine
3 jumbo shrimp
4 oz. of Scallops
2 oz. lobster meat
2 tbsp butter
½ tbsp. of minced garlic
½ tbsp. shallots
Pinch of salt, pepper and fresh basil
2 tbsp white wine
¾ cup heavy cream
½ cup grated parmesan cheese
2 tbsp shave asiago cheese
8 oz. Fettuccine
Sauté minced garlic and minced shallots with butter in a frying pan. Add a pinch of salt and pepper and the fresh basil. Add all of the seafood and then add heavy cream. Begin thickening up sauce with grated parmesan cheese and shaved asiago. Toss in cooked fettuccini, place on plate and garnish with shaved asiago cheese, freshly chopped parsley and lemon.