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Summer Barbeque

JOURNAL

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Summer Barbeque

Michelle Mannix

Even though Chef Nini has taught her fare share of classes, and we both have certainly hosted and executed a ton of events - we wouldn’t be restaurant people without hosting a few friends and family events to test, tweak and fine tune.  We were fortunate to kick off testing our classes with the perfect crew assembled.  Former Ted & Honey and Parker Red ‘alumni’ along with a teacher from Michelle’s latest obsession – The Class by Taryn Toomey - were enthusiastic participants in our first class!  

Chef Nini, myself, and T&H and Parker Red alum Alan Alaya, took 8 guests through creating a summer urban BBQ.  Nini demonstrated our St Louis cut ribs she slow roasts in the oven with her special rub.  Our teams, working in pairs, each created their dish using their inspiration, likes and creativity as a guide.  

The final menu was delish!  

Cornbread with bacon, scallions, charred corn and cheddar were as light as a corn soufflé.  

The Brussel sprout slaw had pistachios, red onions, radishes, purple cabbage, and was pulled together with a lightly creamy, sweet and tangy sauce

Our potato salad was served room temperature with a little kick of heat from the spicy herb vinaigrette it was tossed in.

Our sauce team doubled up and put together a summer berry trifle for us all to enjoy.