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IN THIS ISSUE, we're adding some pop to everyday dishes with pickles! Visit nearly any restaurant these days and your salad or entrée may very likely come with a garnish of pickled something. You can choose quick pickling methods - ready in minutes, or traditional preserving methods. We show you the how-to with Red Onions in Vinegar, a classic Jardiniere, and Grandma's Dill Pickles.
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Tuesday, August 11, 6:30 PM
ALLIGATOR SOUL SOULFUL FAVORITES
with Chef Martelle Lorenz - $45
We're so pleased to welcome Chef Martelle Lorenz to Kitchenware Outfitters. A thirdgeneration chef from Pensacola, Florida, Chef Martelle has been cooking professionally for twenty-five years and is the former executive chef of Angus, Pensacola's oldest steak house, and Mitchell's Fish Market in Sandestin. Now a chef at downtown's popular fine-dining destination, Alligator Soul, he shares the secrets for some of the restaurants popular new dishes, including:
- Maple-Bourbon-Glazed Pork Belly, with Caramel Ancho Chili Popcorn and Pickled Rhubarb
- Pan-Seared Scallops with Citrus Pesto
- Sun-dried Tomato Orzo "Risotto" with Parmigiano-Reggiano Tuiles
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Thursday, August 13, 6:30 PM
MASTERING THE ART OF SUMMER ENTERTAINING
with
Chef Nathalie Dupree Cookbook Author and TV Cooking Show Host
- $50
Award-winning cookbook author and seasoned teacher, and television personality Chef Nathalie Dupree needs no introduction to the Kitchenware Outfitters kitchen. Co-author of Mastering the Art of Southern Cooking and, most recently, Mastering the Art of Southern Vegetables, she's back with a summer-fresh selection of new recipes for warm weather entertaining (or for just staying cool with your family). The menu includes:
- Chilled Pimiento Soup with Shrimp
- Barbecue Spareribs with classic Coca-Cola Sauce
- Grilled and Roasted Late Summer Vegetables
- Watermelon and Tomato Salad
- Bourbon-Spiked Chilled Peach Soup
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Tuesday, August 18, 6:30 PM
with
Culinary Director, Chef Damon Lee Fowler - $45
Italian summer cooking is all about the fresh flavors of the bounty of seasonal produce that can be found in its legendary street markets. Now that farmers' markets are thriving here in our own country, our culinary director Chef Damon Lee Fowler finds it easier than ever to bring the market-fresh flavors of Italy to his own table. For this class, he shows you how to give your own summer cooking a fresh taste of Italy, with a menu that includes:
- Pasta d'estate: Fusilli (corkscrew pasta) tossed with a sauce of fresh summer vegetables
- Filetto di Manzo in Tegame alla Marcella: Marcella Hazan's pan-roasted but still pink whole beef filet with white wine, pancetta, and herbs
- Patate e Fagiolini alla Genovese: a Genoese-style gratin of new potatoes and slender young green beans
- Crema al Marsala: Marsala-laced custard spooned over macerated summer fruit
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