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Coolin' Off

Chef Troy

Chilled summer dishes for hot summer days. To start we will make a summer Heirloom tomato gazpacho. Then we will move to a spicy chilled shrimp and grilled pineapple salad with basil. Our chilled “entree” will be the classic, Ballantine where we will learn to de-bone a chicken and then using nuts and spices we will create a rolled “sausage” with the meat and skin that will be served with an organic salad. 

Earlier Event: August 14
Wine Wednesday
Later Event: August 21
Wine Wednesday