Last Sunday my friend Lacey and I were in the mood to do something a little different and we landed on this…
Chef Chris, who has worked in the exciting food scenes of Seattle and Portland before returning to the Black Hills, gave us a fun tutorial on shaking up brunch.
We made a BLT salad, peanut butter granola pancakes with homemade date syrup, and more.
Lacey, a registered dietitian, was a much better student than I was. Look: Those are actual notes on her menu. Dedicated! By the way, go check out her blog Edible Remarks for healthy and tasty meal recommendations.
Roberta, the chef’s assistant was hilarious. She had plenty of one-liners to amuse us while she cleaned up the kitchen and plated our delicious treats.
These open-faced smoked salmon sandwiches with avocado were refreshing and tasty.
Eggs Benedict with fool-proof hollandaise sauce was a favorite.
If you live in the Black Hills area and want to take a class, visit this link for more information. Sadly, they are taking a break from classes over the holidays, but will be back with a fresh line-up in March.
Here is one of the recipes from the class. We had this vinaigrette over grilled romaine lettuce.
Tangy Tomato Vinaigrette
- 1 pint cherry tomatoes, halved
- 1 tablespoon red onion, minced
- 1 teaspoon garlic, minced
- 1 1/2 tablespoons apple cider vinegar
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco or Sriracha sauce (optional)
- Pinch of lemon zest
- 1 tablespoon fresh parsley or chives, chopped
- 3 tablespoons plus 1 tablespoon (for sauté pan) olive oil
- Salt and pepper
- Heat a tablespoon of oil in a sauté pan over medium heat.
- Add red onion and tomatoes. Cook until just softened, about two minutes.
- Stir in cherry tomatoes and cook briefly, about two minutes.
- Place contents of pan into a blender or food processor and add vinegar, Worcestershire, hot sauce, lemon zest, and parsley or chives. Blend together.
- With the motor running, slowly drizzle in oil until completely incorporated.
- Can be saved in the refrigerator for up to two weeks.