I’ve got 2 hot cooking classes among a great fall lineup of classes at The Seasoned Gourmet.
I’m giving up my vegetarian chili recipe Sept. 26, and on Oct. 2 I share my recipe and ideas for my cranberry chutney, which was the most-requested recipe from the years that I operated the full-service Liz Biro Catering company.
Forget those vegetarian chili recipes that call for eggplant, mushrooms and all manner of vegetables to produce stews that are nowhere near chili. This version is one that has received many thumbs-ups from meat eaters. Rich and dark, full of texture, it’s great on its own or combined with other ingredients to create different meals. During the class, I’ll show you how to make Chili Nachos with Salted Margarita Crema and Smoked Chili Mac & Cheese. For dessert, we’ll sample dark Chocolate Chip Dulce de Leche Corn Cake with Habanero-Sugar-Glazed Pineapple. No chili in that last one, of course, but leave the chocolate chips out of the cornbread and it pairs well with the chili.
Cranberry chutney is such a simple holiday favorite, but doll it up with special ingredients and incorporate it into yummy dishes and the chutney becomes extra special. The surprising twists on this cranberry chutney recipe put seasonal cooking on the creative fast track. I’ll demonstrate three recipes: Cranberry Nut & Cinnamon Honey Cream Cheese Torta; Cocoa-rubbed Pork Tenderloin w/Cranberry Zin Sauce; and Spiced Cranberry Orange Bar Cookies.
I’m not the only instructor on the fall schedule.
Also check out 1900 Restaurant chef Kirsten Mitchell’s homage to her French cooking roots, Catch Restaurant chef Keith Rhodes’ seafood class and GRUB‘s Ryanna Battiste for a grass-fed beef session including gluten-free French onion soup and a gluten-free Thanksgiving class. Most classes happen weekdays and run from 6:30 to 8:30 p.m. but some morning and afternoon weekend classes are offered, too. Register for the classes at The Seasoned Gourmet at Lumina Commons/Lumina Station, 1930 Eastwood Road, near Harris Teeter.