Atlanta CEO boxes for “Hope” in charity brawl: It’s one of Atlanta’s most hard-hitting fundraising events — local men and women raising cash for their favorite charity by training for and then participating in an amateur boxing match. And at this year’s Brawl for a Cause, an Atlanta-based CEO is lacing up his boxing gloves for the first time in nearly 40 years in hopes of bringing some “Hope” to local kids.
This year’s Brawl for a Cause will take place Saturday, February 17th at 6:00 p.m. in the biggest new venue in town — Mercedes-Benz Stadium. And in this corner…is Eddie Capel, President and CEO of Atlanta-based technology solutions firm Manhattan Associates. The 56-year-old did some amateur boxing as a teenager in England, and when his colleagues found out about his past in the ring, suggested he take part in the annual charity event. His response? “I said no! You gotta be crazy! I pointed out to them, 36 years since I’ve been in a gym, you know?” But Capel says in a “weak moment,” he agreed to do it, and quickly found the cause he’d be fighting for, thanks to his longtime neighbor and friend, Kathy Parham. She serves on the Board of Director for Camp Hope, a free, week-long summer camp for children with incarcerated parents. Says Parham, “The likelihood of children of incarcerated parents to become incarcerated themselves, a conservative national estimate is around 70 percent.” Camp Hope aims to cut down that number be providing the kids with support and leadership skills, and with the money being raised by Eddie Capel, Parham says the organization will be able to add a second week of camp.
Capel’s been training upwards of five days a week at Champs Boxing and Fitness in Smyrna, and says getting back in the ring is definitely not like getting back up on a bike: “There are two things you need in boxing, really — power and speed. And I have neither of them anymore.” Still, the return boxer says he’s ready for the match and excited for the opportunity to raise tens of thousands of dollars for his cause.
Good Day Atlanta’s Paul Milliken spent the morning at Champs Boxing and Fitness in Smyrna, learning more about how Eddie Capel is preparing for his return to the world of amateur boxing and helping the CEO getting a few practice punches, too! And if you're interested in learning more about Eddie Capel and donating to Camp Hope, click here.
John Adams real estate expert joins Buck Lanford to talk about filling your property tax return. For more information on John Adams click here.
Valentine's Day recipes with Le Bilboquet: Braised short ribs and chocolate mousse with Le Bilboquet's chef Cyrille Holota. For more on Le Bilboquet click here. For today's recipes see below.
Braised Short Ribs, Sweet Potatoes, Baby Turnips, Red Wine Sauce
(Yield 8 servings)
• 6 Bone in Short Ribs (About 6 lbs)
• Kosher Salt (To Taste)
• Black Pepper (To Taste)
• Extra Virgin Olive Oil
• 1 Large Onion cut into ½ inch pieces
• 2 ribs Celery, cut into ½ inch pieces
• 2 Carrots peeled, cut in ½ and cut into ½ inch pieces
• 2 Garlic Gloves, Smashed
• 1 Cup Tomatoes Paste
• 5 cups Heated Red Wine
• 2 Cups Chicken Stock
• 1 Bunch Fresh Thyme
• 2 Bay Leaves
• 1 Bunch Basil
• 1 Bunch Baby Turnips
• 8 Sweet Potatoes
• Season each short rib generously with salt and pepper
• Coat a large pot with olive oil and bring to Hight heat
• Add Short Ribs, and sear them very well, about 2 to 3 minutes per sides.
• Do not overcrowd pan, if necessary cook in batches.
• Preheat the oven ato 375 degrees F.
• After Short Rib are seared, set aside, remove all fat from the large pan.
• Add all vegetables (Carrots, Onion, Celery, Garlic, Thyme, Bay leaves) and cook them until golden in color, add salt pepper as well, cook for about 10 minutes ( don’t let the bottom burn)
• Add Tomato Paste, cook for about 5 minutes.
• Return Short Rib to the pot
• Add Red Wine, bring to a boil and reduce to 58%
• Add Chicken Stock and bring to a boil.
• Cover the pot with a lid and put in an oven preheated to 375 degrees F and cook for about 3 ½ hours.
• Check periodically during the cooking process and add chicken stock or water, if needed.
• Turn the meat over halfway through the cooking time.
• Remove lid during the last 28 minutes of cooking to let things get a nice and brown and to let the sauce reduce.
• When done the meat should be very tender but not failing a part.
• Serve with braising liquid.
Sweet Potatoes and Turnips
• Peel Turnips and sweet potatoes and cook them in boiling water with salt, sugar, lemon jus.
Chocolate Mousse, Vanilla Whipping Cream
(Yield 4 to 6 servings)
• 5 ¼ Ounces Bittersweet Chocolate, Coarsely Chopped
• 14 Ounces Cold Heavy Cream
• 3 Large Egg Whites
• 1 Ounce Granulated Sugar
• 2 Ounces, Sweetened Whipping Cream, For Garnish (Optional)
• Place Chocolate in a large bowl set over a bain -marie (double boiler), at low simmer.
• Stir chocolate until melted. Turn off heat and let stand.
• Beat the Cream over ice until it forms soft peaks.
• Set aside and hold at room temperature.
• With a mixer, whip egg to soft peaks.
• Gradually add the sugar and continue whipping until firm.
• Remove the Chocolate from bain -marie and using a whisk, fold in the egg whites all at once.
• When the egg whites are almost incorporated, fold in the whipped cream.
• Cover the mousse and refrigerate for 3 hours or until is set.
• Serve in ramequin topped with more whipped cream and shaved chocolate, if desired.