Halibut, corn, spinach easy, amazing
Contributed photo, Prosciutto-wrapped halibut sits atop a bed of creamed corn and spinach.

I had the most exciting afternoon last week, at the apprentice chef meeting at Lodge on the Desert as they prepared for their September 8th Primavera Cooks! meal.

If you're not familiar with the Cooks! events, philanthropically minded foodies pay for the privilege of cooking at some of the most prestigious local restaurants. They prepare a multi-course meal, under the guidance of the restaurant staff, to be served to the Cooks! guests. This all benefits the Primavera Foundation, the agency behind programs for the homeless and working poor.

The theme for this meal is "from the tap." Two of the wines used will be on tap, a new concept to me, but it makes a lot of sense — no glass, no foil, no cork, a much smaller carbon footprint. Executive Chef Ryan Clark led a lively discussion as the meal was planned, making sure that the tap idea was represented in every course.

Thanks to Chef Ryan for sharing this recipe. I found it easy to prepare with amazing texture and flavor.

Northwest resident Lois Britton also writes about her culinary adventures at http://FoodLoveLanguage.blogspot.com. Have a question or a food related story to share? Contact her at FoodLoveLanguage@gmail.com.

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