86 Hunger Dinner Series benefiting the Greater Chicago Food Depository

January 11
500 N. Clark

January 27
Custom House Tavern
500 S. Dearborn

February 1
1729 N. Halsted

February 23
Heaven on Seven
600 N. Michigan

For more information:

Stuffed Squid with Black Tapioca

12 medium-sized squid (cleaned)
3 Maine diver scallops
6 oz shrimp meat
2 Tbs heavy whipping cream
1 oz dill (chopped)
1 lemon (zested)
extra virgin olive oil
salt & pepper

Blend scallops with cream. Quick blanch the shrimp and rough chop. In large bowl, mix all ingredients. Stuff into squid and close with a toothpick. Sear squid for color and finish in oven for 3-5 minutes (375 F).

6 oz baby spinach
extra virgin olive oil
salt & pepper

Saute spinach and season with salt & pepper.

Black Tapioca & Spicy Pineapple
1/2 cup tapioca
1 Tbs squid ink
1 tsp lemon juice
1/4 pineapple (sliced thin)

Cook tapioca and allow to cool. Mix in squid ink and lemon juice. Pickle pineapple using your favorite recipe.

Lay spinach across middle of plate. Cut each squid in half and place on top of spinach. Top with pineapple and spoon tapioca around plate for color. Garnish with pink peppercorn dust and curry oil.