Thursday, September 28th, 2017 06:30 PM
By: Olive Oil Divine
Chef James Allen from the Blackthorn Club will demonstrate the “how-to's” for cooking Ribs, Filet of Beef Au Poivre, Chicken Breast and multiple side items. There will be demonstrations on Marinades, Rubs, Searing, Oven-Finishing, Side Items and the hottest cooking trend Sous Vide while using Olive Oil Divine products.
Chef's menue will be:
Sous Vide and Grilled Pork Ribs
Filet of Beef Au Poivre featuring a classic and easy to make pan sauce
Lemon Pepper Chicken Breast showcasing the technique of oven finishing
Olive Oil and Sea Salt Brined Corn on the Cob
Olive Oil Infused Whipped Potatoes
Potato Fondant – The Forgotten King of Potato Side Dishes
Executive Chef James Allen graduated top of his class from Le Cordon Bleu in Minneapolis, MN and continued his training at a Top 100 restaurant in Cashel, Ireland. While in Ireland he learned the importance of supporting local products and the impact it has on his menu. While he was the Sous Chef at Restaurant G in Birmingham, AL; Bo Jackson, Charles Barkley and L.L. Cool J requested James cook for them on a regular basis. After serving as the Executive Chef of Tupelo Country Club, he moved to Johnson City to become the Executive Chef of Blackthorn Club at The Ridges. Since that time, Chef James has achieved the designation of Certified Executive Chef by the American Culinary Federation making him the only C.E.C. in the Tri-Cities area.
Sample any or all of Olive Oil Divine's gourmet products during this private event and make it a fun night out!
Brown bagging is allowed. No corking fee. Filtered ice water will be provided.
Reserved, assigned seating is $35.00/per person.
PLEASE NOTE: Tickets are non-refundable nor transferable to another event unless this event cannot be held as advertised or we have an active waiting list.