I consider myself to be a somewhat adventurous guy. I’m always eager to try new foods, or see films showing at the smaller theaters. That’s why the 70^th annual Iroquois Steeplechase caught my attention. On May 14, one of the oldest and most prestigious steeplechases will grace Percy Warner Park. Seven races offer total purse and bonus money equaling $415,000—the richest race day on the National Steeplechase Association spring circuit. This means over 20,000 people will be present to experience some equestrian fanfare, enjoy delicious food, and raise money for a really great cause.

This year, the Iroquois event will support the Monroe Carell Jr. Children’s Hospital at Vanderbilt. Whether or not you’ve experienced a steeplechase before (I’ll be a first-timer), this is sure to be an event dripping with Tennessee culture and excitement. Support the hospital, see some amazing horse-racing, and experience something new.

See you there,

Dane

Shrimp Provencal for Two

10 16/20-sized shrimp, peeled, dusted with flour

5 TBS olive oil

Sauté shrimp two minutes.

Add:

1½ TBS chopped garlic

Pinch red pepper flakes

Sauté two minutes.

Add:

1/3 cup white wine

Sauté one minute.

Add:

Juice of ½ lemon

Pinch salt

Tomato concasse (reserve 2 TBS for garnish):

2 large diced fresh tomatoes

1/3 cup course chopped olives (we like to use equal parts kalamata, green and black)

3 TBS diced red onion

Touch of olive oil

5 TBS pesto oil (save any extra for a great bread dip):

4-5 fresh basil leaves

2 cloves fresh garlic

½ cup olive oil

Process for 30 seconds, pulsing, add pinch of salt.

Sauté all together until hot, toss with approximately 10 oz. cooked pasta (penne or bow tie).

Put in large dinner bowls, set shrimp around plate on top of pasta.

Top with:

2 TBS grated fresh Parmesan & Romano cheeses

1 TBS tomato concasse

Garnish with fresh parsley.

See you soon,

Dane