Thank you for joining us as we celebrate and support the communities of Kent and South King County! Here you’ll find party prep tools to help make the event a full experience!

We’ve curated a playlist of new and classic hits from around the world, as well as some favorite recipes to enjoy during the event, recommended by KYFS staff, volunteers, and supporters. Pick an item from each category, or focus on one really great recipe to compliment the evening.

The auction begins at 8am on October 21st, and closes at 8pm on October 22nd.

The main event page will go live at 6pm on October 22nd.

Thank you again for your generous support, and helping us celebrate our amazing community.

 

Playlist

Recipes

Indian Vegetable Samosas

from BBC Good Food

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 potato (about 150g) finely diced
  • 1 carrot (about 100g) finely diced
  • 100g frozen peas
  • 2 tsp curry powder or your own spices according to taste
  • 100ml vegetable stock
  • 225g plain flour
  • 2 tsp sea salt
  • 2 tbsp vegetable oil
  • 2l vegetable oil to deep fry

Find the full recipe here.

Korean Fried Chicken

From My Korean Kitchen

Ingredients

  • 1.4 kg / 3 pounds whole chicken, cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed
  • 2 Tbsp rice wine
  • 2 tsp minced ginger
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1 cup potato starch or corn starch
  • Some cooking oil for deep frying
  • 3 Tbsp tomato sauce / ketchup
  • 2 Tbsp to 2 1/2 Tbsp gochujang (Korean chilli paste)
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp minced garlic
  • 1 Tbsp sesame oil
  • roasted sesame seeds
  • green onion, finely chopped

Find the full recipe here.

Nigerian Beef Suya

From Serious Eats

Ingredients

  • 1/2 cup (spooned) roasted groundnut/peanut butter powder
  • 1 tablespoon ground ginger
  • 1 tablespoon sweet paprika
  • 1 tablespoon onion powder
  • 1 tablespoon Diamond Crystal kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper powder
  • 1/2 teaspoon ground grains of selim or grains of paradise
  • 1/2 teaspoon ground (African) cubeb pepper
  • 1/4 teaspoon ground cloves
  • 1 pound beef flank or sirloin steak
  • 3 tablespoons peanut oil, or neutral-flavored oil, such as canola
  • Red onions, thinly sliced
  • Tomatoes
  • Limes, halved
  • Crisp lettuce
  • Coriander leaves

Find the full recipe here.

Hawaiian Macaroni Potato Salad

From Kent Police Chief Raf Padilla

Ingredients

• 3 medium russet potatoes
• 8 oz dry macaroni pasta
• 4 hard boiled eggs, peeled and chopped
• 1/4 cup chopped sweet onion
• 1 1/2 cups Best Foods or Hellmann’s mayonnaise
• 1/4 cup grated carrot
• Salt and pepper

Find the full recipe here.

Canadian Poutine

From Seasons and Suppers

Ingredients

  • 3 Tbsp cornstarch
  • 2 Tbsp water
  • 6 Tbsp unsalted butter
  • 1/4 cup unbleached all purpose flour
  • 20 oz beef broth
  • 10 oz chicken broth
  • Pepper, to taste
  • 2 lbs Russet potatoes, (3-4 medium potatoes)
  • Peanut or other frying oil
  • 1 – 1 1/2 cups white cheddar cheese curds

Find the full recipe here.

Native American Salmon with Crushed Blackberries and Seaweed

By Sean Sherman for The New York Times Cooking

Ingredients

  • 2 cups fresh blackberries
  •  Coarse sea salt
  • 4 (5- to 6-ounce) skin-on salmon fillets, preferably wild-caught sockeye salmon
  • 3 tablespoons sunflower oil, plus more as needed
  • 2 to 3 tablespoons dried wakame seaweed
  •  Fresh chive stems, for garnish

Find the full recipe here.

Dutch Stamppot

From Panning the Globe

Ingredients

  • 5 large Idaho russet potatoes, peeled and cut into 1-inch pieces (4 pounds)
  • 4 teaspoons kosher salt, divided (plus more for seasoning)
  • 2 tablespoons unsalted butter
  • ½ cup 2% milk (or whole milk)
  • ½ teaspoons freshly ground black pepper (plus more for seasoning)
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium onion, peeled and finely chopped
  • 2 large cloves garlic, peeled and minced (1 tablespoon)
  • 1 bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)
  • ¼ cup water
  • ½ teaspoon white wine vinegar
  • 1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
  • 4–5 teaspoons olive oil, optional garnish
  • 4 green onions, trimmed and chopped, optional garnish

Find the full recipe here.

Japanese Okonomiyaki

From Love and Lemons

Ingredients

  • 3 packed cups finely shredded cabbage, about ½ medium*
  • 1¼ cups chopped scallions, about 1 bunch
  • 1 cup panko breadcrumbs
  • ¾ teaspoon sea salt
  • 3 eggs, beaten
  • Extra-virgin olive oil, for brushing
  • Worcestershire sauce
  • Mayo
  • Sesame seeds
  • Pickled ginger
  • ½ sheet nori, sliced
  • ½ cup microgreens

Find the full recipe here.

Vietnamese Pho

From Tastes Better from Scratch

Ingredients

  • 8 oz dried rice vermicelli noodles
  • Desired meat: chicken, pork, steak or raw shrimp
  • 1 large yellow onion , quartered
  • 2 (2-inch pieces) fresh ginger , unpeeled and halved, length-wise
  • 6 cups broth (chicken, beef or vegetable, depending on protein choice)
  • 2 cups water
  • 1/4 tsp ground coriander
  • 1 whole clove (optional)
  • 1 1/2 Tablespoons fish sauce (or less, to taste preference)
  • ¼ teaspoon hoisin sauce
  • 1/4 teaspoon soy sauce
  • ¼ teaspoon red chili paste (sambal oelek)
  • 1 stick cinnamon
  • salt and freshly ground black pepper
  • 4 green onions , chopped
  • 2 fresh jalapeño peppers or red thai chili peppers , thinly sliced and seeds removed
  • 1 bunch fresh cilantro , chopped
  • 1 bunch Thai basil leaves
  • 1 cup fresh bean sprouts
  • 2 limes , cut into wedges
  • Sriracha hot sauce, or additional red chili paste , for heat, optional

Find the full recipe here.

Afghani Kabuli Pulao

From I got it from my Maman

Ingredients

  • 2 cups basmati rice
  • 2 cups freshly boiled water
  • 2 lamb shanks or lamb shoulder or leg
  • 3 carrots
  • 1.8oz raisins
  • 1 onion
  • 4 cloves garlic
  • 3 tbsp sesame oil
  • 3 tbsp vegetable oil
  • 1 1/2 tbsp butter
  • 1 tbsp tomato paste
  • 3 tsp cumin powder
  • 3 tsp sugar
  • 1 tsp cardamom powder
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tbsp + 1/2 tsp salt
  • 1/8 tsp saffron
  • 2 ice cubes (from blooming the saffron)
  • 1 tbsp slivered pistachios as garnish (optional)

Find the full recipe here.

Ethiopian Doro Wot

From Lin’s Food

Ingredients

  • 1 kg chicken mixed portions
  • juice of 1 lemon
  • 2 tsp salt
  • 3 large white onion chopped
  • 3 Tbsp berbere
  • 3 Tbsp niter kibbeh
  • 250 ml water
  • 4 boiled eggs
  • 4 Tbsp t’ej honey mead

Find the full recipe here.

Filipino Leche Flan

From Kawaling Pinoy

Ingredients

  • 9 tablespoons sugar
  • 12 egg yolks, from large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk

Find the full recipe here.

Ukrainian Honey Babka

From Olga in the Kitchen

Ingredients

  • 2 1/2 cups all-purpose flour
  • 8 eggs – room temp
  • 1 cup granulated sugar
  • 1 cup honey – microwaved for 30 seconds
  • 16 oz sour cream – room temp
  • 2 teaspoons baking soda
  • 2 tablespoons white distilled vinegar
  • 1/2 teaspoon table salt

Find the full recipe here.

Sudanese Mandazi

From African Bites

  • 1/2 cup (120 mL) warm water
  • 2 teaspoon active dry yeast
  • Evaporated milk (5 ounce , 147ml can) or ¾ cup canned coconut milk
  • 1 large egg
  • 1/2 cup , (100 g) sugar
  • 1 teaspoon salt
  • 3 1/2 – 4 cups all purpose flour (435- 500 grams)
  • ¼ cup grated coconut or coconut flakes
  • 1 teaspoon crushed cardamom spice
  • 1 teaspoon grated nutmeg or cinnamon
  • powdered sugar or cinnamon sugar to sprinkle
  • Vegetable oil for deep frying

Find the full recipe here.

Australian Mixed Berry Pavlova

From Sally’s Baking Addiction

Ingredients

  • 4 large egg whites
  • 1 cup (200g) superfine sugar*
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar*
  • 1 teaspoon cornstarch
  • Homemade whipped cream, fresh fruit, strawberry topping, lemon curd, or any desired topping

Find the full recipe here.

Non-Alcoholic

Moroccan Mint Tea

From Epicurious

Ingredients

1 tablespoon loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 tablespoons sugar, or to taste
1 large bunch fresh mint (1 ounce)
Find the full recipe here.

Jamaican Sorrel

From Serious Eats

Ingredients

  • 5 1/4 ounces (150g; about 3 cups) dried sorrel (hibiscus), rinsed with cold water in a colander or strainer
  • 3/4 pound (350g) peel-on fresh ginger, washed and grated (see note)
  • 10 whole cloves
  • 10 allspice berries, roughly crushed with the side of a knife
  • 1 pound 1 1/2 ounces (495g; about 2 1/2 cups) sugar

Find the full recipe here.

Thai Iced Tea

From The Spruce Eats

Ingredients

  • 2 tablespoons loose-leaf black tea
  • 1 pod star anise
  • 2 pods cardamom
  • 1/2 cinnamon stick, optional
  • 1/8 vanilla bean, optional
  • Tamarind powder, to taste, optional
  • 1/4 teaspoon almond extract, optional
  • 1 cup boiling water
  • 1 tablespoon sugar
  • 1 tablespoon sweetened condensed milk
  • 2 teaspoons evaporated milk, or coconut milk, or whole milk

Find the full recipe here.

Alcoholic

Peruvian Pisco Sour 

From Eat Peru

Ingredients

  • 2 ounces pure pisco (50ml)
  • 2 drops Angostura Bitters
  • 2 ounce simple syrup (50ml)
  • 2 ounce lime juice (50ml)
  • 1 egg white
  • 6 ice cubes optional

Find the full recipe here.

Myanmarese Pegu Club

From A Couple Cooks

Ingredients

  • 2 ounces* gin
  • 1 ounce orange liqueur (triple sec, Cointreau, or clear orange curacao)
  • ½ ounce lime juice
  • 1 dash angostura and 1 dash orange bitters
  • For the garnish: lime wedge

Find the full recipe here.

British Pimm’s Cup

From The Modern Proper

Ingredients

  • 2 Cans of lemon san pellegrino
  • 1 cup Pimm’s no. 1
  • 1/2 cup Fresh squeezed lemon juice
  • 1 Cucumber, sliced
  • 8 Strawberries, quartered
  • 8 Basil leaves, torn
  • Lemon slices, for garnish

Find the full recipe here.

Mexican Paloma Cocktail

From Mexico in My Kitchen

Ingredients

  • Kosher Salt to garnish the glass rim
  • 3 tablespoon 1.5 oz. Tequila Patrón Silver
  • 2 tablespoon Lime juice
  • 1 tablespoon Natural syrup or white sugar
  • 4 tablespoon 2 oz. Grapefruit juice
  • ¾ cups ice cubes
  • Lime or grapefruit wedges for garnish

Find the full recipe here.

French Vin Chaud

From Simply Whisked

Ingredients

  • 750 ml bottle red wine
  • 1/4 cup sugar
  • 1/2 navel orange, sliced
  • 3 cinnamon sticks
  • 2 star anise
  • 5 whole cloves
  • 1 1-inch piece fresh ginger, peeled
  • 1 tablespoons lemon juice

Find the full recipe here.