Tag: olive oil

SABORES de MEXICO: A Culinary Fiesta

July 16, 2024 @ 7:00 pm – 9:00 pm

Each chefside table class includes 2 hours of instruction, pro tips, Dinner, Drinks, and recap email with recipes and other information discussed during class. Bring a friend, a spouse, a family member, n’hood group, or come by yourself and make new friends! These classes are full of information taught by Cailtin of Fit to Entertain and are informal (always welcome to ask questions). Each menu is created using Oli+Ve olive oils and aged balsamics. So…if you are wondering how to use these items in cooking for your family or to entertain with, these classes are perfect!
RSVP to pay and reserve your spot: 770-587-4244

$115

Thanksgiving with a Twist

For the biggest food holiday of the year, we tend to find ourselves cooking for a crowd.  Because of that, we’re totally feeling the pressure!  Limited time, limited space, and a desire to impress our family and friends has led to us relying on the tried and true “safe” classics.  The down side is that this can maybe be a bit boring.  In this class, Chef Kyle will guide you through a Thanksgiving menu for the 21st century.  To go along with these new classics, he will also show you how to manage the implementation, timing, and plating for the big day!

MENU

Purple Cabbage with Cranberry, Pear, and Gorgonzola

Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic

Roasted Chicken Thighs with Sweet Onion and Brioche

Sweet Potatoes Foster with Rum Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP :  770-587-4244 To pay and reserve your spot

Thanksgiving with a Twist

For the biggest food holiday of the year, we tend to find ourselves cooking for a crowd.  Because of that, we’re totally feeling the pressure!  Limited time, limited space, and a desire to impress our family and friends has led to us relying on the tried and true “safe” classics.  The down side is that this can maybe be a bit boring.  In this class, Chef Kyle will guide you through a Thanksgiving menu for the 21st century.  To go along with these new classics, he will also show you how to manage the implementation, timing, and plating for the big day!

 

MENU

Purple Cabbage with Cranberry, Pear, and Gorgonzola

Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic

Roasted Chicken Thighs with Sweet Onion and Brioche

Sweet Potatoes Foster with Rum Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP 770-587-4244 To pay and reserve your spot

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Wild Mushroom and Sage Rice

Ingredients:

  • 1 c Jasmine rice (cooked according to directions) 
  • Wild Mushroom and Sage oil
  • Fresh Baby Bella mushrooms, washed and chopped

Preparation:

  • Prepare rice according to directions using 1T Wild Mushroom & Sage oil instead of butter in water. ( Add a little salt to water )
  • Saute mushrooms in Wild Mushroom & Sage oil and 1T butter until tender.
  • Pour mushrooms into prepared rice, using spatula to scrape pan of all ingredients.
  • Can be refrigerated (after cooling) at this point and reheated for later use if desired.

Submitted by Suzanne Davidson

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Vanilla Lime Watermelon Salad

Ingredients

  •      1 cup yellow flesh watermelon, cubed and seeded
  •       1 cup red flesh watermelon, cubed and seeded
  •        2 tsp vanilla balsamic vinegar
  •       2 tsp Persian lime infused olive oil
  •       salt and fresh cracked pepper to taste

Instructions

·         Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat!

·         I like this served room temperature. Would be a great side dish to a pork or tacos or fish

Recipe submitted by: Kimberly Campbell