02/28/18-Cooking Demo w/Onion Creek Kitchen-Bee Cave-6pm

$40.00
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Join us on January 30th at 6pm at our Bee Cave location for a cooking demonstration and snacking event with Sibby Barrett from Onion Creek Kitchens at Juniper Hills Farm! Sibby has 40+ years of experience in the food and entertaining business ranging from the catering, restaurant, coffee bar, bakery, cooking school and bed and breakfast worlds, she loves everything about food and cooking and relishes sharing it with others! She especially loves sharing tips about cooking with great quality olive oils and vinegars as she strongly believes one of the secrets to becoming not just a good cook but a great cook, is understanding the balance of fat, acid, heat and salt in cooking. Working with Con Olio products is a great way to capture an understanding of this concept, not to mention, enjoy some great recipes!

Watch for future classes with Sibby this year-as each class will offer a yummy new menu each time! 

 

  • Black Olive Tapenade with Figs and Mint served with crostini

  • Pork Rillette with Apples H White Wine or Sherry Vinegar and a mild Olive Oil

  • Greek Chicken Salad with Meyer Lemon Olive Oil and Pinot Noir Wine Vinegar

  • Mixed Berry Salad with Mint and Coconut Persian Lime Olive Oil and Coconut Balsamic

     

Chilled water, artisan bread, spanish marcona almonds and olives will also be served. You are welcome to purchase a bottle of wine before the event as well. After the event we will open up our shop for your own personal tasting tour.  

A few reminders about reservations. The workshop is $40 plus per person.  All purchases are final and we are unable to issue any refunds. We look forward to seeing you!

To learn more about the beautiful Onion Creek Kitchens at Juniper Hills visit their website.

 

Class will be hosted at our Bee Cave location:

12918 Shops Parkway, #550

Class start time is 6pm. Arrive a few minutes early if you would like to purchase wine. 

Parking is available in front of shop.

Steak and Mushroom Tacos (H) with Bakouti Green Chili Olive Oil, Sesame Oil and Rice Wine Vinegar  

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