"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Saturday, February 4, 2012

Recent Press

We are flattered by the Provo Daily Herald for meeting and visiting us during one of our community cooking classes!

Here is Chef Lou Crandall of Savory Event Catering showing how to make bacon-wrapped shrimp.

The theme for this particular cooking class was creative super bowl foods. As Debbie Balzotti of the Daily Herald writes: "Winter White Chili shots were a popular item. This bean soup is ladled into shot glasses and garnished with fresh cilantro, sour cream, grated jack cheese and tortilla strips.
"This gives you layers of flavor and the chips on top are so easy to make," Crandall said. "The tortilla strip chips are made from jalapeno cheddar flavor wraps, which are basically just a large flavored Mission flour tortilla you can find anywhere. You slice them into quarter-inch-long strips and fry until crispy then flavor with salt before they dry."

 Have you ever been to a cooking class where it's just observation? Not at our classes! We love a hands-on approach-- otherwise how are you really going to learn?
Registration for classes has already ended, but stay tuned for spring/ summer classes. We will post information on the Wild Chives blog.

Also, we do cooking classes for bridal showers, baby showers, bunco night, girls nights, birthday parties, corporate parties-- we make it a fun activity! Contact us for more information.

No comments:

Post a Comment