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w w w . o a kv ill eb ea ve r.c o m O A KV IL LE B EA V ER Th ur sd ay , O ct ob er 1 4, 2 01 0 1 0 By Melanie Cummings SPECIAL TO THE BEAVER Lobster bisque and roasted yellow pepper with avocado salsa these are some of the soups on the menu for Home Suite Hopes (HSH) fourth annual fundraiser for homelessness. What amounts to be Oakvilles biggest soup kitchen will be held from noon to 3 p.m. Sunday, Oct. 17. It is hosted by Appleby College. Its an event Blake Stoneburgh and Steve Chabot of Stoneys Bread Company have participated in since its inception in 2007. Its a lot of fun to do for such a great cause, said Stoneburgh. Chabot is the Kerr Street restaurants chef wholl be making 16- litre batches of the original recipe for Sundays fundraiser. Last year, more than 700 people lined up for ladles full of such gourmet soup creations and this year, 16 restaurants and caterers are ready to serve up their best. The lobster bisque is the contribution of Kathy Swan at Jonathans. Its great to be out in the community, giving back, said the sous chef at the downtown (Thomas Street) restaurant that has also been with Empty Bowls since the beginning. Its a charity. Were always happy to contribute to charities in the Oakville community, said George Coutu, owner of Seasons Restaurant. Again, the reputed local restaurant in downtown Oakville has been on board since the beginning. Weve been involved with Empty Bowls since day one, said Coutu who also owns Corks Restaurant. Seasons and Corks are whipping up not one, but two, creations for what amounts to be Oakvilles largest soup kitchen at Appleby College this weekend sweet potato, butternut squash Macintosh Apple Potage and Caldo Verde Soup, a Portuguese-style potato leek soup, said Coutu. This year, a total of 16 local restaurants and chefs are participat- ing including Bite Me Twice, Campbell Company of Canada, Catered Fare, Corks Restaurant, Cucci Ristorante, Jennifer's Kitchen, Jonathans, Longo's, Montfort Restaurant, Oliver & Bonacini Cafe Grill, 3 S's Restaurant, Seasons Restaurant, Sodexo, Stoney's Bread Company, The Kerr St. Cafnd Whole Foods Market. Last year the popular event raised $80,000 to help the charitable organization provide living accommodation and support for those on the verge of becoming homeless, as well as advocacy not only for those facing imminent homelessness, but also for local afford- able housing solutions. Organizers are hoping this years edition of the event will raise approximately the same amount as need and demand for Home Suite Hopes services mushrooms. 5 1 1/4 lb. live lobsters 2 tbsp extra virgin olive oil 3 garlic cloves, crushed 1 inch gingerroot, thinly sliced 1 onion, coarsely chopped 3 celery ribs, coarsely chopped 2 carrots, coarsely chopped 1 fennel bulb, coarsely chopped 1 tbsp tomato paste 1/4 cup fine cognac 2 sprigs each French tarragon, thyme and flat leaf parsley 1 tsp coriander seed 3/4 cup heavy cream 1/4 lemon, juiced Salt, pepper and cayenne pepper Chopped chives to garnish In a large pot, bring 6 litres of water to a rapid boil. Salt the water heavily, and add lobsters. Cook for 6 minutes. Remove lobsters and cool in an ice bath. Once the lobsters are cold enough to handle, slice in half from head to tail, removing the tail meat. Next, crack the claws and remove the meat. Gently rinse the shells and crack into 2-inch pieces. In a heavy-bottomed pot, heat olive oil on medium heat. Add garlic and ginger, cook for one minute.Add onion, celery, carrots and fennel, sautfor 5 minutes.Add lobster shells and tomato paste. Lower heat and cook for another 5 minutes. Flambognac until the flame dies out. Cover with cold water. Add the herbs and bring to a boil. Reduce the heat and simmer for 45 minutes, skim- ming any impurities that rise to the surface. Strain the stock through a fine sieve, discard the solids and return the liquid to a simmer, until reduced by half. Whisk in heavy cream and lemon juice. Season to taste with salt, pepper and cayenne pepper. To serve Quarter the lobster tail meat and gently re-heat in the bisque. Garnish with fresh chopped chives. Suggested wine Try a Marlborough Sauvignon Blanc or a New World Viognier from California or Australia. Kathy Swans Lobster Bisque Serves 2Ingredients: Chefs creations will have soup lovers begging for more See Homelessness page 15 SEASONS: Seasons Restaurant and Cork's Restaurant chefs Peter Goddardson (left) and Shayn Sawchuk with sweet potato, butternut squash and MacIntosh apple soup.KAREN NEWMAN / OAKVILLE BEAVER JONATHANS: Sous Chef Kathy Swan from Jonathans, right, prepares her Lobster Bisque soup. KAREN NEWMAN / OAKVILLE BEAVER STONEYS: Stoney's Bread Company Chef Steve Chabot stirs roasted red pepper soup. NIKKI WESLEY / OAKVILLE BEAVER Caldo Verde Butternut Squash, Sweet Potato,Macintosh Apple Potage Ingredients: 1 bunch green kale, in a chiffonade 1 lb chorizo sausage, cut into small cubes 5 lbs russet potatoes, peeled and diced 1 bunch leeks, white parts only, in a rough dice 2 sprigs thyme 2 cloves garlic 1/2 cup dry sherry 5 quarts chicken stock Salt, pepper For the Potato-Leek Base: In a large pot, sweat the leek whites, garlic and thyme with salt and pepper until softened. Deglaze with the sherry, then add potatoes and chicken stock. Simmer until the potatoes are well softened, then puree and strain with a coarse strainer. Adjust season- ing with salt and pepper and adjust the consistency with water, if necessary. To Assemble: Over medium-high heat, sauthe chorizo until well rendered, turn the heat to low, and add the kale, cook until softened. At this point, add the soup base, return to a simmer and serve. Ingredients: 4 lbs Butternut squash, peeled, seeded and diced 2 lbs sweet potatoes, peeled and diced 2 lbs Macintosh apples, peeled and diced 1 onion, peeled and diced 2 carrots, peeled and diced 4 stalks celery, diced 1 tsp each ground nutmeg, cinnamon and clove 2 sprigs thyme 2 Bay Leaves 6 quarts vegetable stock Salt, pepper To Assemble: In a large pot, sauthe carrots, celery and onion with salt and pepper until lightly browned, then add the squash, potatoes and apple and continue to sweat until tender. Add the remain- ing ingredients and bring to a low simmer. Cook until vegetables are very tender, then puree and strain. Adjust seasoning with salt and pepper, and add more vegetable stock or water to change consistency if necessary. Reheat and serve.