Last year I was invited to attend the KitchenAids Cook for the Cure Launch here in Calgary, a fundraiser for the Canadian Breast Cancer Foundation. Our speaker for the evening was Celebrity Chef Corbin Tomaszeski, a former Albertan himself who grew up just outside of Edmonton. The event was hosted at a local restaurant called Belgo Brasserie, and they served up a small offering of bits and bites including Panko Crusted Shrimp, Foie Gras on Toast Bites, Amici Balls and Prosciutto Wrapped Watermelon.
Corbin took to the podium and asked us all to be a part of the KitchenAid Cook for the Cure by joining their fundraising efforts. If certain fundraising goals are met there are incentives to join other Celebrity Chefs in Toronto in December.
My motivation for joining is different. For me cancer is everywhere these days. Two years ago I lost good friend Diane, to lung cancer that spread throughout her body. She was given 6 weeks, made it 8 weeks before we said goodbye.
Last year a friend’s husband was diagnosed with Breast Cancer. He had surgery to have the lump removed and under went treatment. Today he is cancer free.
Last year, almost to the day, another friend’s 2 year old niece (Lily) was diagnosed with Leukemia. After several months of intense treatments she is doing ok today. But the treatments are not over for her, yet. Last month our family participated and walked in Light The Night, a fundraiser walk for Leukemia, in her honour. Our team was called The Lily Pads.
And more recently, a dear friend from grade four, Kim, has been diagnosed this year with lung and brain cancer. It’s terminal and it’s breaking my heart. A large feeling of helplessness follows this kind of diagnosis especially since she lives in BC and I in AB.
To help promote my Breast Cancer fundraising efforts I have decided to re-create an appetizer enjoyed the evening at Belgo Brasserie, Prosciutto Wrapped Watermelon. It’s certainly not a hard bite to make, but I’m adding my own spin of mint and some balsamic drizzle. Typically I make my own balsamic drizzle, although the last time I attempted to make it we had family in town and I got carried away chatting so much I burned my drizzle. Twice.
So the Balsamic Drizzle I used with this recipe comes from my The Missing Ingredient Food Package of goodies. The Missing Ingredient is a food subscription service that sends you a box of goodies each month. I have to say having a container of drizzle in my pantry, ready to go at anytime, is brilliant as you can “drizzle” almost anything.
Please join me in my fundraising efforts for Breast Cancer Research. Even after all the fundraising I’ve done this year for other cancers, I’ll be giving up (gulp) a bottle of wine this week and putting those funds into the pot. Will you?! Please click on the link to donate Cook For The Cure.
For every person who donates on my Fundraising page, or on my sign up sheet, I will put your name into a draw to win a brand new KitchenAid Lime Green Hand Mixer. I’ll do a random draw on Thursday, December 5th for this item. Good Luck and Thank you!
- 24 pieces watermelon, seedless if possible and cut into 1 inch cubes
- 24 pieces of prosciutto sliced into 1 inch strips
- 24 fresh mint leaves, small ones if you have or large ones cut into smaller pieces
- balsamic drizzle
- olive oil
- Carefully wrap one piece of prosciutto around each watermelon piece.
- Top with a piece of fresh mint.
- Arrange on your platter or serving plate.
- Drizzle lightly with olive oil and balsamic drizzle.
- Serve immediately.