Dining with Dee to host delicious lunch menu at Pour Brothers

CHAMPAIGN - Chef Dee is offering a special catered lunch menu on January 22 at the spacious Pour Brothers Craft Taproom in Champaign. The meal will be served starting at noon and reservations for the event are required.

A graduate of the prestigious Le Cordon Bleu, DeAngelo Newsom, known as Chef Dee, will serve two-day brined chicken served with a charmula sauce along with herbed rice pilaf, and winter vegetable kale salad. Diners will also enjoy a homemade herb and olive focaccia.

"We are holding the event on January 22 as part of our monthly events," explained Stephanie Astorina-Newsom, DeAngelo's wife and partner. "We are wanting to spread the awareness of Chef Dee's cooking and our business, as well as showcase other small businesses in town by having a door prize raffle that consists of items donated by small, locally owned businesses."

The couple hosted a "Dining with Dee" in December and catered multiple private dinners, weddings, and birthday celebrations. The also served meals for Christmas events both in the client's home or at an event center. Astorina-Newsom says what sets their business apart from other caterers is that they are a husband and wife team.

"We do everything from start to finish together," she said. "We communicate with the clients the throughout the entire process, do whatever we can to provide the desired vision of the host, and often become friends with those who have hired us and continue to hire us."

She emphasized the meals they create are from "fresh ingredients, never frozen, and almost everything is made from scratch."

For example, the salad to be served next Sunday includes roasted beets, sweet-pickled radishes, olives, and crispy onions served with a housemade red-onion vinaigrette.

"Chef and I both have a passion for cooking and catering to those around us. Chef often says, 'the best part of catering for people is to see them eat his food'."

Chef Dee and Stef take personal satisfaction in making their clientele's culinary experience extraordinary, introducing flavors and textures never sampled before to their guests. Chef Dee has assisted preparing meals with the legendary Guy Fieri, American celebrity chef Emeril John Lagassé III, and has cooked for recording star Drake.

"Most of the food we prepare is often food that our clients have never tried before. It's an amazing accomplishment and feeling to widen someone's taste palate," she added.

Reservations cost per person is $25. Drinks are not included. For more information or to make a reservation email Chefdeemealprep@gmail.com, visit Dining with Dee's Facebook page, or call (217) 493-0198. Reservations are required by January 20.

Recipe | A healthy choice: Orange Shrimp Quinoa Bowls

Family Features - From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn't be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.

A fruit-forward breakfast is a nutritious way to start your morning, and a fresh twist on pasta salad can make lunches or your evening side an enjoyable way to stay on track. Bowls filled with grains, veggies and a favorite protein are all the rage, and this seafood-fueled version is no exception when you're craving a combination of your personal favorites.

Photo provided

No matter if you're searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.

The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it's a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.

Orange Shrimp Quinoa Bowls

Serves 2

What you'll need:

1 cup quinoa

1 cup orange juice

1 tablespoon hot sauce

1 tablespoon honey

1 tablespoon soy sauce

4 tablespoons vegetable oil

1 tablespoon lime juice

1 tablespoon white miso

1 1/2 pounds shrimp, peeled, deveined and tails removed

1/4 cup butter

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup mushrooms, sliced

1 red bell pepper, diced

1 cucumber, sliced into half moons

5 green onions, sliced

1 avocado, sliced

1 teaspoon sesame seeds

2 tablespoons cilantro, chopped

How to put it altogether:

Cook quinoa according to package instructions. Set aside.

In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.

Add shrimp to remaining mixture and marinate 15 minutes.

Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.

In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.

Drizzle with reserved dressing.

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Find more wholesome, health-forward recipes at Culinary.net.