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September 23 – By the Sea with Chef Melissa, 7-9pm

Learn how to prepare an easy Shrimp Appetizer, Pan Seared Chilean Sea Bass topped with Mango Key Lime Salsa over pasta, Crab Stuffed Mushrooms and a fresh summer salad! These dishes use Leaning Ladder’s Oils and Vinegars. Bring a bottle of wine or purchase one from our selection and plan for a great time! $45.00 per person

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September 19 – “Mini Meatloaf Throw Down” with Chef Alan, 7-9pm

Yes, we’re going to do it again! Each participant prepares their own mini meatloaf using an array of Leaning Ladder’s Oils and Vinegars along with multiple ingredients including sauteed green pepper strips, parmesan cheese, eggs, breadcrumbs, barbecue sauce, oatmeal, shredded carrot, herbs, ground beef, pork, veal and more special ingredients. Then you will present your […]

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September 11 – Summer Suppers II with Chef Melissa, 7-9pm

Join us for a down home Sunday Supper! Chef Melissa will teach you how to prepare Balsamic Glazed Ham, Pimento Cheese Macaroni and Cheese, White Truffle Whipped Potatoes and Lemon Olive Oil Cookies! All recipes use Leaning Ladder’s Olive Oils and Vinegars. Bring a bottle of wine or purchase one from our selection to enjoy […]

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September 6 – Brunch with Chef Melissa, 7-9pm

There’s nothing that says “friendly gathering” more than a wonderful light brunch! So back by popular demand is our fabulous Brunch Class. Join chef Melissa to create these amazing brunch recipes: Southern Shrimp and Grits, Quiche Lorraine, and a fabulous springtime dressing for a fresh fruit salad. All recipes use Leaning Ladder’s Olive Oils and […]

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Slow Cooker White Beans with Rosemary

Slow Cooker White Beans with Rosemary & Olio Nuovo High Polyphenol Coratina/Frantoio Ingredients 1 pound Great White Northern Beans, rinsed and cleaned 1 medium celery rib, coarsely chopped 2 large shallots, diced 1 large carrot, peeled and coarsely chopped 1/4 pound smoked bacon diced 2 large cloves of garlic, coarsely chopped 5 quarts chicken broth or […]

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Honey-Ginger Balsamic Glazed BBQ Ribs

INGREDIENTS: 4 racks (8 pounds) baby back ribs For the Marinade: 12 garlic cloves, mashed or minced 3 Tbs. Honey-Ginger White Balsamic 3 Tbs. dark brown sugar 1 Tbs. Leaning Ladder Toasted Sesame Oil 1 Tbs. Sea Salt For the Glaze: 3/4 cup Leaning Ladder Honey-Ginger White Balsamic 3 Tbs. honey 2 Tbs. Soy Sauce 1 teaspoon […]

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Shrimp & Andouille Over Baklouti Chili Olive Oil-White Cheddar Grits

Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2″ dice 1 large shallot, minced 2 medium cloves garlic, minced 1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Baklouti Fused Olive Oil Shrimp Stock […]

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