Detroit in the early 1970’s. I know, it doesn’t really conjure a fabulous food image, does it? But this chef has some very interesting food stories to tell from this time and place. A “Midsummer Night’s Dream” party atmosphere that begins with Botanas (defined as ‘snack’ or ‘appetizer’) which will be loaded chips with chorizo, avocado, vegetables, and pickles.
Next, we will work together to prepare a Layered Salad, an updated version of the mayonnaise-laden concoction popular in the 70’s, the entrée will include Citrus, Soy Sauce & Garlic Marinated Beef that you will learn how to grill to perfection alongside grilled Brussel Sprouts with Lemon-Honey Vinaigrette and Peach Sundaes with Bourbon Caramel for dessert.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chefs Susan & Paul Shaltry
Detroit in the early 1970’s. I know, it doesn’t really conjure a fabulous food image, does it? But this chef has some very interesting food stories to tell from this time and place. A “Midsummer Night’s Dream” party atmosphere that begins with Botanas (defined as ‘snack’ or ‘appetizer’) which will be loaded chips with chorizo, avocado, vegetables, and pickles.
Next, we will work together to prepare a Layered Salad, an updated version of the mayonnaise-laden concoction popular in the 70’s, the entrée will include Citrus, Soy Sauce & Garlic Marinated Beef that you will learn how to grill to perfection alongside grilled Brussel Sprouts with Lemon-Honey Vinaigrette and Peach Sundaes with Bourbon Caramel for dessert.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
Instructor: Chefs Susan & Paul Shaltry
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5