We found a great way to kindle everybody's spirits: grilling demonstrations and tastings! Join us at our restaurants hosting events in honor of Fire, the latest spotlight in our Behind the Apron culinary series. We hope your travels take you to one of these places so you can go to your next neighborhood barbecue ready to turn up the heat.
Tell your friends.
Who: Executive Chef Thomas Dunklin & Head Bartender Brendan Dorr
What: "Doing Ribs Right," a barbecue demonstration with cocktail pairing
When: July 21, 2 – 3:30 p.m.
Where: B&O American Brasserie, 2 N. Charles Street, Baltimore. Reserve by calling 443-692-6172. $35/person; $50/two people.
Gather 'round – we're firing up the barbecue. Executive Chef Thomas Dunklin shows you how to prep and cook ribs and prepare sides. Head bartender Brendan Dorr is on hand with spark of his own, as he demonstrates how to make a cocktail with smoke or one that pairs well with barbecued food. Guests leave with a bag of flavored wood chips and a recipe card so they can finesse the flame at home.
Who: Executive Chef Jen Biesty & Head Bartender Joel Teitelbaum
What: "Where There's Smoke," a drinks and small bites demonstration with fiery flavors
When: August 21, 6-7:30 p.m.
Where: Harry Denton's Starlight Room, on the 21st floor of Sir Francis Drake Hotel, 450 Powell Street, San Francisco. Reserve online at EventBrite or call 415-395-8555. $45/person.
In one of San Francisco's red-hot nightclubs, Head Bartender Joel Teitelbaum shows you how make three cocktails, each with a fire or smoky element. Alongside him, Executive Chef Jen Biesty prepares small bites with similar fiery characteristics. Class attendees enjoy 10% off their dinner bill if they come downstairs to Scala's for dinner that night.
Who: Executive Chef Alicia Jenish
What: "Grills and Thrills," a demonstration on making the ultimate grilled feast
When: August 25, 2:30-4 p.m.
Where: Grand Café, 501 Geary Street, San Francisco. Reserve online at EventBrite or call 415-292-0101. $25/person.
Tame the flame with Executive Chef Alicia Jenish, who demonstrates how to roast a leg of lamb in a bed of hay (an instant party hit, if we ever saw one). She'll also show you how to make delicious accompaniments, such as panzanella salad (a grilled bread salad) and grilled marinated peppers. Nibble on her creations and enjoy sparkling wine during class. Attendees that do brunch at Grand Cafe before the class receive 10% off of their brunch bill.
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