Cooking with Judy: Taste of the Town raises money, highlights Fullerton specialties

Planning an Africa safari this year? If not, Hangar 21 at the Fullerton Airport will be the scene of “Let’s Get Wild,” this year’s Fullerton Taste of the Town.

“Fullerton Ford and Premier Chrysler Dodge Jeep Ram of Buena Park will supply a Jeep,” said Theresa La Riccia, vice president of resource development for the Assistance League, which hosts the event every year to raise funds for their many community programs. This year will be 5 to 10 p.m. on June 14. “The decor will be in gold, black and natural; and we’ll have large props – a zebra, tiger and chimp – to add to the fun.”

The Assistance League of Fullerton has been holding Taste of the Town since 1979. Various restaurants in the area donate their special signature dishes, and guests can sample as many as they wish for the price of admission. Complimentary wine, provided by Southern Glazer’s Wine and Spirits, and beer, provided by Brea Diamond Direct, as well as coffee and soft drinks are included.

Tickets are $60 per person (presale) and $65 at the door, $40 of which is tax deductible. Children 12 and under are free.

“We have 25 local restaurants signed up to give samples of their food and drink,” La Riccia told me.

These include: Acai Republic, Brownstone Café, Crepes Bonaparte, Fratellino’s, Garcia’s South of the Border, High Horse Saloon, Islands, JD’s Wingz and Thingz, Madero 1899, Mickey’s Irish Pub, Milk And Cookies, Monkey Business Café, Mustache Mike’s Italian Ice, The Olde Ship, The Old Spaghetti Factory, Olive Pit Grill Brea, Patty’s Cakes and Desserts, Philz Coffee, Polly’s Pies, Portillo’s Buena Park, Roman Cucina, Sabor Peruvian Restaurant, Spice Social, Three Pug Bakery & Catering and Trader Joe’s.

“Music will be provided by The Answer To Classic Rock Band,” she said. “We’ll have an opportunity drawing of $500, $1,000 and $1,500 gift certificates sponsored by Jeweler’s Touch Brea, and lovely raffle baskets prepared by our membership. Helicopter rides will also be available for purchase. Our major sponsors are: Fullerton Ford, Premier Chrysler Dodge Jeep Ram of Buena Park, Bravo Roofing, Classic Refrigeration So Cal, Custom Comfort Mattress, Potter Orthodontics, Credit Union of Southern California and The Fullerton Police Officer’s Association.”

The Assistance League has 20,000 members in 120 chapters nationwide, with currently more than 260 member volunteers in the Fullerton chapter and has been providing services to Fullerton, Buena Park, Placentia, Brea, La Habra, and Yorba Linda for more than 82 years.

Proceeds from the event provide support for the Assistance League’s many philanthropic programs, including: Operation School Bell, which provides new clothing for children with limited means; Operation New Start, which provides clothing and household items to families in need; Santa’s Closet, which helps some 800 families in need enjoy the holiday season; Meals on Wheels; The Foster Youth Success Initiative; and art supplies for the Arts for Kids program.

The Assistance League of Fullerton Thrift Shop on Amerige Avenue is its main source of funding.

While exact menus were unavailable at press time, Spice Social, Fullerton’s outstanding Indian restaurant on Commonwealth Avenue, provided a recipe for its popular Honey Butter Chicken.

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.

SPICE SOCIAL HONEY BUTTER CHICKEN

Ingredients:

• 14-16 ounces boneless chicken cut into 1-inch pieces
• 1 teaspoon Kashmiri red chili powder
• 1 tablespoon lemon juice
• Salt, to taste
• 2 tablespoons butter, plus more for basting in step 5.

For marinade:

• 1/2 cup yogurt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala powder
• Salt, to taste
• 2 teaspoons mustard oil

For butter sauce:

• 2 tablespoons butter
• 2 green cardamom pods
• 2 whole cloves
• 2-3 black peppercorns
• 1-inch piece cinnamon
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 cup tomato puree
• 1/2 teaspoon red chili powder
• Salt, to taste
• 2 tablespoons honey
• 1/2 teaspoon kasoori methi powder
• 1/2 cup cream

Method:

1. Mix red chili powder, lemon juice and salt, apply to chicken, and refrigerate 30 minutes.

2. Hang yogurt in muslin cloth 15-20 minutes to remove excess water. Mix remaining marinade ingredients; apply to chicken and refrigerate 3-4 hours.

3. Preheat oven to 400 degrees.

4. String chicken pieces onto skewers; cook in preheated oven (or moderately hot tandoor) 10-12 minutes or until almost done.

5. Baste with butter; cook 2 minutes. Remove and set aside.

6. Butter sauce: Heat butter in non-stick pan. Add cardamoms, cloves, peppercorns and cinnamon. Sauté 2 minutes. Add ginger and garlic pastes; sauté 2 minutes. Add tomato puree, red chili powder, salt and 1/2 cup water. Bring mixture to a boil. Reduce heat; simmer 10 minutes. Add honey and kasoori methi and cooked chicken. Simmer 5 minutes; add cream. Serve hot with naan or rice.