| | | | Tuesday, October 22, 6:30 PM Cookbook Author Cynthia Graubart
Cozy Autumn Dinners for Two $50 30 PARTICIPANTS We're so pleased to welcome back the James Beard-Award winning author Cynthia Graubart, author of five cookbooks, including Double Dinners: Cook Once, Eat Twice, Slow Cooking for Two, and co-author of Mastering the Art of Southern Cooking and Mastering the Art of Southern Vegetables with the grand dame of Southern Cooking, Chef Nathalie Dupree. - Southern Butter Bean "Hummus," tender Southern butter beans whipped into a delicious
vegetable dip and spread - Slow-Cooked Prosciutto-wrapped Chicken Thighs, which can be made taking advantage
of the convenience of the slow-cooker, or in a braising pan on the stovetop, served with
easy, unusual - Cauliflower Rice and - Quick Little Biscuits that she promises will make even novices a biscuit
master - Bottom of the Bin Celery and Olives Salad, an unusual salad that carries the fresh flavor
of summer into the fall |
| | | | Tuesday, October 27, 2015 - 6:30 PM Fireside Steak Supper - $45
We're so pleased to have Chef Steven Williams back in our kitchen after his summer stint at The Summer House Resort on Nantucket Island. Chef Steven doesn't think that cozy and warming has to mean simplistic, and to prove it, he offers a hearty but sophisticated menu that includes:
- Blue Crab and Corn Fritters with Lemon-Basil Remoulade
- Grilled Flank Steak with Scored and Pan-Seared Whole Mushrooms and classic Béarnaise
- Fall Succotash, with Fregula (pearlshaped pasta from Sardinia), butternut squash,
fall beans, charred tomatoes, pickled shallots, and Herb Butter
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Tuesday, November 3, 6:30 PM Cookbook Author Chef Robin Asbell, Author of Whole Grain Promise Whole Flavors $50 30 PARTICIPANTS We are always happy to welcome back our friend Chef Robin Asbell. This dynamic cookbook author, food writer, and educator is passionate about whole foods, but she is equally passionate about flavor, believing that it's just as important as nutrition. Robin has spent most of her long career in cooking designing recipes that are as simple and easy as they are delicious and healthful. Her philosophy in incorporating more whole grains into our diet is not to throw out our old favorites, but to make those old favorites work for us. She'll show you how with a menu that includes - Strawberry-Banana and Quinoa Smoothies - Soft Buttermilk Buns - Kale and Tomato Caesar: A new take on the classic Caesar Salad with kale, fresh tomatoes,
and Savory Granola Croutons - Red Quinoa Crusted Fish, baked and served with Cucumber Salsa - Apple Butter Swirl Cupcakes with Cider Glaze |
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