Smack It Up, Flip It Over & Rub It Down
Food & Drink
It's hot outside. Get a sweatband.
As a matter of fact, get a few extra ... because we're about to heat things up in the kitchen, too.
If you enjoy busting out your grill this time of year, we've got some ways to jazz up the flavor of grilled meats. Rubs and marinades are a great way to impart a lot of flavor in vegetables, chicken, beef, pork and even seafood.
This hands on Dabble workshop will show us hot to prepare juicy, tender, flavorful meats by learning to smack it up, flip it over & rub it down! Learn the difference between dry and wet rubs and marinades, make various rubs and marinades for different types of meats and sample a whole lot of foods using these flavor boosters.
This class is BYOB, so don't forget yours! By end of day, we'll be just a little bit drunker, and a whole lot more knowledgeable on best practices for infusing meat with flavors designed to impress all the family, friends and taste buds you know.
Joelen Tan is a private caterer and former restaurant chef behind the 'What's Cookin, Chicago?' website. Joelen has been heralded by both local and national media news sources and has worked with celebrity chefs including Chicago's own Rick Bayless. Since 2007, she has been teaching culinary classes and hosting informal culinary events in the Chicagoland area and has been working with major food brands including Campbell's, Frito Lay and Starbucks.
Marc Montagna is an accomplished executive chef who has been recognized in both local and national magazines, Zagat and WGN news. He has a long standing career of over 14 years in the restaurant industry and continues to share his knowledge in and out of the kitchen. Together, Joelen and Marc are going to fire up the burners and show curious Dabblers how to get their grill on.