Kiki’s Corner: Children’s Gala is coming up
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On Oct. 14, 2023, we will celebrate the one-year anniversary opening of the state's preeminent healthcare facility for kids -- WVU Medicine Children's in Morgantown.
WVU Medicine Children's strives to improve the lives of newborns, children, teens, young adults, and women throughout West Virginia and the region, delivering hope and healing along the way. WVU Medicine Children's is a fully-integrated facility that will provide specialized, high-level care to our state and surrounding areas.
Here in Parkersburg, we are holding a WVU Medicine Children's Gala on Saturday, Oct. 14, at Grand Pointe Conference & Reception Center that will also benefit Mid-Ohio Valley families with children. The evening will begin at 6 p.m. with a reception, silent and live auctions, and my baklava! During this time, guests will have the opportunity to bid on many wonderful auction items. The evening will include dinner, a special "Bid for Good" live presentation and spectacular entertainment.
The event is the second annual Children's Gala held in the Mid-Ohio Valley. Last year's "Bid for Good" live donation portion of the evening successfully raised funding towards The Pacifier Activated Lullaby System (PAL), which teaches newborn babies who may need extra care to properly coordinate feeding skills while strengthening needed muscles in the mouth and throat. This year's "Bid for Good" will raise funding to purchase a fiberoptic endoscopic evaluation of swallowing (FEES) device, which is critical for children with dysphasia, a common impairment in children that impacts the ability to swallow. Dysphasia in children may result in failure to thrive, and the FEES system is imperative in the assessment and management of this ailment for infants and children.
Come to the gala to place your bid on a phenomenal, seven-course Greek dinner of your choice with 10-12 of your closest friends or family. The winner will get an in-home dining experience with homemade specialty dishes from appetizers, Greek salad, a main dish of your choice, along with sides and desserts like you've never tasted. Come hungry for an experience that you'll never forget and don't forget to shout OPA! This package is valued at $3,500 and will make you memories for a lifetime.
And if your mouth isn't watering yet, I'll also have my homemade baklava available for bid at the auction. This delicious dessert is made with 30 (or more!) layers of crispy phyllo dough with nuts and cinnamon baked until golden brown and topped with a warm, homemade honey syrup.
Please join me in supporting this important cause while enjoying a festive evening at Grand Pointe. If you are interested in being a sponsor of the WVU Medicine Children's Gala or would like to purchase tickets, please visit www.movchgala.com.
It has been a pleasure and honor being a member of the WVU Medicine committee and working with so many great people on such a great cause.
Till next week.
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FISH MARGUERY
2 to 3 pounds fish fillets (preferably speckled trout or bass)
Salt
1 tablespoon oil
3/4 cup water
1/2 cup plus 3 tablespoons butter divided
4 tablespoons flour
1/2 cup half and half cream
1/2 cup milk
3 egg yolks
2 tablespoons lemon juice
Red pepper
2 pounds peeled, boiled shrimp
1 (4 ounce) can sliced mushrooms, drained
Paprika
Cut fish into serving portions and salt lightly. Place in shallow baking dish. Add oil and water. Cover with foil and bake at 450 degrees F until just done, about 15-45 minutes (depending on thickness of filets). Do not overcook. Drain, place on serving tray and keep warm. Melt 3 tablespoons butter and stir in flour. Add 1/4 teaspoon salt, cream and milk. Stir until thick and smooth. Remove from heat. Mix egg yolks and lemon juice slightly in blender. Heat remaining butter to almost boiling. Slowly add butter to egg mixture with blender on high speed. Blend until thick. Add to cream sauce. Season with additional salt and red pepper. Keep in double boiler over hot water until ready to serve. If mixture separates, add more cream and stir. Just before serving, add shrimp and mushrooms. Pour sauce over hot fish. Sprinkle with paprika. Serve immediately. Green grapes and crab meat may be substituted for shrimp and mushrooms. Serves 6-8.
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SHRIMP AND FETA CHEESE
4 ripe medium tomatoes
2 1/2 pounds unpeeled, raw medium shrimp
6 tablespoons olive oil
1/4 cup finely chopped onion
1/2 cup dry white wine
1/2 teaspoon oregano
3 tablespoons finely chopped parsley, divided
1 teaspoon salt
Freshly ground pepper
4 ounces feta cheese, cut in 1/4 inch cubes
Skin tomatoes; squeeze out juice and seeds. Shell shrimp, leaving tails on, if desired. In skillet heat oil. Add onion and cook for 5 minutes. Stir in tomatoes, wine, oregano, 2 tablespoons parsley, salt and pepper. Cook until mixture forms a light puree, stirring constantly. Add shrimp and cook 5 minutes more or until shrimp are pink. Stir in cheese. Taste for seasoning and correct if necessary. Sprinkle with remaining parsley. Serve as first course in individual rameskins or use as luncheon entree. Serve with crusty French bread for "sopping up" juices. Serves 6.