Gourmets in the Garden

Guests are invited to enjoy sample bite-sized portions from their favorite chefs and learn how to make great dishes at home.

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This summer will feature four Gourmets in the Garden events on Thursday evenings, June 15th, July 20th, August 17th and September 14th from 6-7 p.m.

This summer series will highlight summertime favorites featuring local chefs from Marigold Catering and Black Box Fix. Guests are invited to enjoy sample bite-sized portions from their favorite chefs and learn how to make great dishes at home with local ingredients. See the full schedule below:

Recipes

8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp (peeled, deveined and cut in half)
2 ounces rice vermicelli
1 ounce shredded carrots
2 leaves of lettuce
3 tablespoons torn mint
3 tablespoons cilantro leaves
2 tablespoons torn Thai basil

Steps:

  1. Fill a large pot with water and bring to a boil. Add vermicelli and bring back to a boil. Cook pasta uncovered 3 to 5 minutes until al dente. Remove pasta from water and place in an ice bath. Remove from ice bath after 5 minutes and strain.
  2. Fill a large bowl with warm water. dip the wrap in the water for a couple seconds to soften. Lay wrapper flat, Place 3 shrimp halves in a row centered, add some vermicelli, lettuce, herbs and carrots. fold the sides inward and roll tightly from the bottom. repeat.

Vietnamese Dipping Sauce.

1/4 warm water
2 tablespoons fresh lime juice
2 tablespoons sugar
4 teaspoons fish sauce
1 teaspoon garlic chili sauce

Steps:
Combine all ingredients in a small bowl until well combined.

Vietnamese Peanut sauce.

1 tablespoon sesame oil
1/4 cup hoisin sauce
1/2 cup creamy peanut butter
1/4 cup sweet chili sauce
warm water as needed to thin.

Steps:
Combine all ingredients in a small bowl and whisk together. Drizzle in warm water to thin the sauce and continue whisking until it coats the back of a spoon.

Servings: 1 cup
Prep time: 5 min
Cook time: 5 min

Directions:

  1. In a food processor or mortar and pestle, combine sunflower seeds, lemon juice, garlic, salt, and pepper and pulse/grind until well chopped.
  2. Add the basil and pulse/grind until combined.
  3. With the food processor running, drizzle in the olive oil and pulse until combined. Add the nutritional yeast, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Ingredients:
1/2 cup toasted sunflower seeds
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 teaspoon sea salt
freshly ground black pepper, to taste
2 cups basil leaves
1/4 cup extra-virgin olive oil
1/4 cup nutritional yeast

Notes: Feel free to leave the nutritional yeast out. You can also substitute the sunflower seeds for pine nuts and the yeast for parmesan, if not vegan.

Servings: 1 cup
Prep time: 5 min
Cook time: 5 min

Directions:
Blend the sun-dried tomatoes along with their oil, roasted red peppers, garlic, basil, and nutritional yeast in a food processor and blend until it forms a thick paste adding extra olive oil until smooth. Taste for seasoning and add salt and pepper as needed.

Ingredients:
8 oz sun-dried tomatoes packed in oil, undrained
1 roasted red pepper
3 garlic cloves
1 cup fresh basil leaves
1/2 cup nutritional yeast
olive oil as needed
sea salt and black pepper to taste

Notes: Feel free to use your own dried tomatoes, just add a little extra oil while blending. Also, feel free to add sunflower seeds or pine nuts, if allergies are of no concern.

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