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.