427 S. Whittaker, New Buffalo, MI TEXT 734-646-6633
TEXT YOUR EMAIL ADDRESS AND NAMES OF ATTENDEES TO
BIOS- Join retired chef Bill Reynolds and his partner Mary Abbott Hess, registered dietitian, as they share their favorite recipes. You will enjoy tasting all recipes while learning techniques and tricks of the trade to help you easily prepare these delicious and nutritious dishes at home. Mary and Bill owned and operated New Buffalo Bills BBQ and have 80 years offoodservice experience between them. Bill was Vice President of The Culinary Institute of America and Provost of Chicago’s Washburne Culinary Institute while Mary was President of the American Dietetic Association and Chairman of The American Institute of Wine & Food.
Postponed till further notice.
Bill and Mary will share an abundance of picnic basket ideas and tastings! The first one in April was a huge hit!
The first step in becoming a better cook is developing good knife skills. Join Chef Bill Reynolds in this hands-on knife skills class and learn the fundamental rules of slicing, dicing and chopping. We will focus on using the chef’s knife and the paring knife. Each student will practice cutting onions, garlic, herbs, potatoes, carrots, celery, green pepper as well as sectioning an orange, peeling a tomato and dicing avocado. You will be able to take your work home with you to use in your own kitchen. Please bring your own knives and cutting board with you.
John Blum of Cutting Edge Sharpening will be on hand to talk about sharpening and offer that service to those who need it.
To register text your names and email to 734-646-6633. You will receive a Square invoice to be paid on receipt. Class fee is $18. Sharpening services range from $4-$7. Class limit 18. Minimum 10.