Salsa de Mayo returns to The Gardens
Salsa de Mayo returned on May 1, as Chef Lori Sours demonstrated recipes for her Salsa Senorita line of salsa to Junior Board of Birmingham Botanical Gardens.
Junior Board presents: From the Garden to the Grill 2013
Angela Schmidt of Chef U shared grilling concepts and drinks with students in the Arrington Plant Adventure Zone on Thursday, August 15. The students prepared Vitello Tonato, chilled veal with a tuna sauce. They also grilled veal burgers and shared cocktails. To learn more about Angela, Chef U and the entire menu, check out this recent feature at AL.com.
Junior Board presents From the Garden to the Grill
On August 11, Junior Board of Birmingham Botanical Gardens welcomed Chef Angela Schmidt, owner of Chef U, to the Arrington Plant Adventure Zone for a cooking and mixology demonstration. Angela Schmidt works private dinner parties that are also an interactive educational experience. Learn more about her work here.
Schmidt led the group in the preparation of a skirt steak marinade, heirloom tomato relish and a Delta wedding punch.
– Skirt Steak Marinade –
1/2 C EVO
1/3 C Soy Sauce
2 Tablespoons Dark Brown Sugar
Juice from 2 Limes
Zest from 1 Lime
2 Tablespoons Garlic, Minced
1 Teaspoon Red Pepper Flakes
1/2 Teaspoon Cumin Powder
Combine in a non-reactive container. Marinate skirt for at least one hour and no more than 2 hours.
(NOTE: during this demonstration, Schmidt prepared the marinated steak directly on the coals, cooking each side for 1-2 minutes)
– Heirloom Tomato Relish –
5 Lbs. Heirloom Tomatoes, assorted sized and types
2 Shallots, Fine Dice
2 Tablespoons Sherry Vinegar
1 1/2 Tablespoon EVOO
Salt and Fresh Ground Pepper
2 Tablespoons Basil, Chopped
If using medium to large heirloom tomatoes, dice into chunks. Alternately, if using heirloom cherry tomatoes, cut in half crosswise.
Transfer tomatoes to a mixing bowl and toss gently with shallots, vinegar and olive oil. Season with salt and pepper. Taste and adjust if necessary. Fold in fresh basil just before serving.
– Delta Wedding Punch –
6 oz good quality vodka or gin
2 C Mint Infused Simple Syrup (recipe below)
1-1 1/2 C Grapefruit Juice
Juice from 1 Lime
Soda Water or Champagne
Combine all ingredients and mix well. Taste and adjust to personal preference. Chill before serving.
– Mint Infused Simple Syrup –
2 C Water
1 C Granulated Water
8 Mint Leaves, Crushed
Combine ingredients in a small saucepan and heat until the sugar is dissolved. Add mint leaves and allow to steep for 30 minutes. Chill before mixing.
On Thursday, June 7, Junior Board of Birmingham Botanical presented Garden Mixology. Students learned the secrets of Dram master bartender Michael’s famous Mojito in “The Zone!” Michael Connors has been tending bar for five years and is currently serving delicious beverages at nearby Dram in Mountain Brook Village. Dram features Birmingham’s most extensive collection of bourbon, Scotch, and various whiskeys.