Psssst! From a musician's daughter, who loves a great music event. Hears a fantastic event that will be a "not to miss" Happening!
If you are anywhere on March 20th, and enjoy great food and music - Chef Chris Santos, of Beauty & Essex and The Stanton Social, has an invitation for you!
Chris is hosting "2 Events for 1 Great Cause" - for the South Sound Music Studio in Brooklyn. South Sound was home to many Brooklyn\NYC musicians and artists, and provided state of the art recording studios, practice suites, art spaces, and editing rooms. Sandy not only destroyed South Sound completely, but some of the music and art that makes Brooklyn one of the trendiest centers for new music.
Rallying some of the best chefs in NYC, Ted Allen, Amanda Freitag, and Aaron Sanchez of Food Network's "Chopped", Josh Capon of Lure, B&B, and El Toro Blanco, Roble Ali of Bravo's Roble & Co., and also Carrie Keagan of VH1, and musicians from Crooked Man and Spirit Animal, with some special guests, Chris Santos and team have created an event that includes food, burlesque, music, and magic.
Pass the word around. Rally up your friends. This is New York culture. Stand up with Chris on March 20th. Here is the Info and one of Chef Chris Santos recipes from the event:
Event One
What: Rock and Roll Tasting
Where: Tammany Hall, 152 Orchard Street, NYC 10002
When: March 20th - 6:00 to 9:00pm
Tickets: $125 Tickets Available at SANTOSCOOKS.com
Event Two
What: Benefit Concert
Where: Tammany Hall, 152 Orchard Street, NYC 10002
When: March 20th - 9:00pm to Close
Tickets: $20 "at door only"
Donations also welcome at www.thesouthsound.com
The Recipe from the March 20th Rock & Roll Tasting and Stanton Social Menu!
Chipotle Grilled Shrimp with Tomatillo, Roasted Corn and Feta Salsa
Chipotle Marinade
- 20 pc shrimp
- 1 tB. lime juice
- 1/4 cans chipotle
- 1 tsp. ancho powder
- 1/4 bunches cilantro
- 3 garlic cloves
- 3/4 cup blended oil
Blend the lime juice, chipotle, cilantro and garlic. Slowly add the oil. Pour over the shrimp and chill for one day.
Three Pepper Puree
- 2 red peppers
- 2 yellow peppers
- 2 jalapeno peppers
- olive oil
Char all of the peppers. Remove the skins and seeds. Puree all of the peppers with oil and salt. Season to taste.
Tomatillo, Roasted Corn & Feta Salsa
- 2 ears of corn, roasted
- 10 tomatillo, small dice
- 1 red onion, small dice
- 1 bunches cilantro chopped
- 2 Tb. cup EVOO
- 2 Tb. cup lime juice
- 1/4 cup crumbled feta cheese
- 1 tsp. ancho chile
- 1/2 tsp. cumin
To Finish:
Grill 4 pieces of shrimp to order. Garnish the plate with the three pepper puree. Place the shrimp down the middle of the plate and finish with the tomatillo salsa on top.
Tickets available at SANTOSCOOKS.com
