Food for Heart

The Phoenix Heart Ball, one of the Valley’s most prestigious and important fundraising events, will host more than a thousand hungry guests on November 19, 2011 at The Phoenician Resort.  In its 52nd year, the Heart Ball raises money and awareness on behalf of the American Heart Association toward the prevention of cardiovascular disease.  And this year’s event is putting its money where its mouth is, with the annual gala’s first-ever heart-healthy menu.  

“We always talked about it but it never happened,” says Barbara Fenzl, owner and chief instructor of Les Gourmettes Cooking School.

“When we got to the tasting we thought, ‘Oh, well.  It’s a ball.’  People were paying a lot of money and there was a certain expectation level.”

But after more than 20 years of toying with the idea, this year’s Heart Ball will finally see it actualized.  In collaboration with The Phoenician’s Banquet Chef de Cuisine Ali Majed, Barbara has helped craft a three-course menu comprised of 25 different “superfoods,” or ingredients containing high levels of antioxidants or other phytonutrients that are believed to help clean arteries.

“People think you need an expensive piece of meat but you don’t,” says Barbara.  “It can be beautiful, filling and also healthy.”

“We want to introduce people to other starches and grains that are out there,” says Chef Majed, “such as wheat berries, quinoa and other underused ingredients.”

We promised not to ruin the surprise, but the dishes in store for this year’s Heart Ball guests are all brightly colored and eye-appealing with very delicious flavors.  The entree course, which contains fewer than 800 calories, proves that food can be elegant, tasty and good for you.

To eat heart-healthy at home, the chefs recommend avoiding beef, heavy rolls, butter and cream, which you won’t find on the Heart Ball menu.

“Chefs love butter,” confesses Chef Majed.  “We put butter on everything.  But there are other ways to make things taste good.  You can substitute low-fat yogurt for butter or cream.  It gives you the same mouth feeling without the calories.”

“Do as little to the food as possible,” suggests Barbara.  “Showcase the natural flavor of the ingredients.”

Guests to this year’s Heart Ball will experience a menu like never before.  We’ll publish the exclusive recipes in next month’s edition, and have a look behind the scenes with Chef Majed to find out how they pulled it off.

For more information on this year’s Heart Ball or to purchase tickets, click here.

Heart Ball 2011

Saturday, November 19, 2011
The Phoenician

Cocktail Reception:  6:30 p.m.
Dinner:  7:30 p.m.

www.phoenixheartball.org