Illustrating the embodiment of the season of giving, Chef David Burke spent the Monday before Thanksgiving with HELP USA’s Culinary Arts Training Program Director Chef Dan Maguire and his team of students, teaching them unique and succulent recipes to enhance their holiday menus.

A mélange of Fall vegetables was carefully selected from HELP USA’s urban farm, planned and managed by Project EATS, a subsidiary of the Active Citizens Project.

HELP USA is deeply grateful to Chef David Burke, and all of our many supporters, partners and volunteers. We wish each of you a Happy Thanksgiving and thank you for allowing HELP USA to continue valuable job training programs like the culinary arts training program that enable our homeless clients to get the training and skills they need to re-enter the workforce and succeed in work and in life.

Please watch the video of one of the culinary arts training program graduates, enjoy this  special Thanksgiving recipe from Chef David Burke and photos from the event.

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Chef David Burke teaches students at HELP USA’s Culinary Arts Training Program
Photo credit: Mat Rick

Cranberry Relish with Lemongrass from the farm
Recipe from: David Burke, Chef, E2 Hospitality
4 cups fresh orange juice
¾ cup fresh lime juice
2 cups honey
½ cup sugar
1 teaspoon freshly grated orange zest
1 teaspoon grated lemon zest
1 sprig fresh rosemary
12 ounces fresh cranberries thoroughly washed
1 stalk lemongrass, cut into big sections (cinnamon stick size) so it can be easily removed later
Combine the orange and lime juices in a large, heavy-duty saucepan over medium – high heat.
Add the honey and sugar until dissolved.
Add the orange and lemon zest and the rosemary sprig and bring mixture to a boil.
Lower the heat and simmer, stirring occasionally, for about 30 minutes, or until mixture is thick and syrup like.
Add the cranberries and lemon grass and raise the heat.
Again, bring it to a boil; then lower the heat and simmer for about 20 minutes, or until syrup like consistency.
Remove the syrup from the heat, transfer it to a nonreactive container, and allow to cool to room temperature.
The relish can be stored, covered and refrigerated, for up to 1 week.

HELP USA Culinary Students Photo Gallery
Photos by: Mat Rick

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