Good food and a warm kitchen is what makes a house a home - Rachael Ray
Let’s come together to make some good food in our own kitchen’s and still share the experience!
Download all the information you’ll need for the class including the pre-class prep list (roughly 40 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand, even the night before if you like. Print out the recipes if you can.
Heads up there is a marinade you’ll want to do the night before or a couple hours ahead. Just don’t put the protein in the marinade until class.
Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!
We have also paired this dish with wine that will heighten the experience!
Meeting ID: 849 3685 3315
Passcode: 430639
Jump on Zoom anytime after 2:45pm and we’ll get started at 3:00pm sharp!
“Langiappe”
Our little sumpin’ sumpin’ extra for you is our pickled carrots! We really want you to do this recipe but you just have to prep a little more by getting it all ready to cook in the pot! The recipe is in the “Fixin’s”. If you want to sit back and sip your cocktail instead while we are making the pickled carrots, that is just fine too!
Wine Pairing
Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is a rep for Pacific Wine and Spirits.
“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”
She has reviewed the fresh farm to table you are about to cook and has made a wine pairing to serve with it. You can purchase a bottle by emailing info@NorthMountLiquor.ca OR calling them at 403-220-0208 for delivery ($10) or pick up for a 15% discount.
Wine Selection:
WHITE
Pierre Sparr Pinot Gris
Cote des Roses Rose
RED
Joseph Drouhin Beaujolais Village
Chili Margarita
Chili Salt
4 tsp salt
1/2 tsp chili powder
1/4 tsp cayenne powder
Lime wedge
Chile Infused Tequila
1 1/2 cups silver tequila
3 serrano chile peppers, sliced in half lengthwise
2 fresno chile peppers, sliced in half lengthwise
Margarita
1 1/2 oz pepper infused tequila
Juice from 1/2 lime
1 oz Cointreau
3/4 oz agave
Ice
Directions:
Combine tequila and peppers in an airtight container. Allow the tequila to infuse for at least 5 to 8 hours (or more if you want it hot).
When ready to make the margarita, stir together ingredients for chili salt in a small bowl. Rub a margarita or cocktail glass with the lime wedge, then rim with chili salt.
In a shaker filled with ice, combine chile infused tequila, lime juice, triple sec and agave. Shake vigorously.
Fill rimmed glass with ice. Strain margarita into the glass and serve.