Caroline Glover

Chef/Owner of Annette

Food & Wine "Best New Chef" Winner
Livestreamed from Denver, CO

About the Host

After graduating from the Culinary Institute of America, Texas native Caroline Glover got her start cooking in NYC at The Spotted Pig under legendary chef April Bloomfield. Next, she spent time in Pennsylvania, Vermont, and Colorado working on farms and getting a better sense of where our food comes from. From there, she went on to Denver, where she joined the staff at the acclaimed Acorn restaurant. The next step in her journey came in 2016 when she opened her own restaurant, Annette, in Aurora, Colorado, serving signature dishes like grilled beef tongue and marrow toast and leek gratin. Fast forward and she's now established herself as one of the country's brightest culinary stars having earned various national accoldates including Bon Appétit's 50 best new restaurants in the country (2017), Food & Wine's best new chefs in America (2019), and Eater's restaurant of the year (2017). Did we mention that she was a 2020 Finalist for James Beard's "Best Chef: Mountain" Award as well as "Best New Restaurant" in 2018?

About the Event

Chef Glover welcomed us into her home kitchen (via livestream), and taught us how to cook a multi-course meal showcasing a few of her favorite signature dishes (see the full lineup below). And, as is always the case at our events, she answered plenty of questions from attendees while she cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Roasted Carrots with Salsa Verde and Feta

Entrée: Vinegar Braised Chicken and Kale

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions, kitchen equipment, and ingredient quantities needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Glover as often as you’d like!

What will the yield be?

2 servings of each dish.

How long does this event take?

From start to finish, this event runs for 1hr 28 min. – 1hr 19 min. of cooking and 9 min. of additional Q&A at the end.

What kitchen equipment, appliances, and utensils will be used?
  • Small pan (toasting spices)
  • Dutch oven or oven-safe pot with a lid
  • Small sheet tray or glass baking dish
  • Blender or mortar and pestle
  • Spice grinder (if using whole spices)
  • Medium bowl
  • Small bowls for ingredients
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Vegetable peeler
  • Tongs
  • Mixing spoon or spatula
  • Aluminum foil
What ingredients will be needed?

In addition to the following kitchen staples – coriander seeds (or ground coriander), cumin seeds (or ground cumin), Dijon mustard, fennel seeds (or ground fennel), kosher salt, neutral oil (e.g. canola or vegetable), olive oil, sherry vinegar, and white wine vinegar– Chef Glover recommends acquiring the following ingredients listed below:

  • Basil
  • Bone-in and skin-on chicken legs (or firm white fish, e.g. halibut, or leeks)
  • Carrots
  • Castelvetrano (or any type of) olives, pitted
  • Chicken stock
  • Cilantro
  • Feta
  • Garlic
  • Kale
  • Lemons
  • Parsley
  • Sourdough bread
  • Unsalted butter

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 14 )

Christy C.

She turned a simple chicken and carrots dinner into a delicious masterpiece! I barely had any dishes after too. Overall this was one of my favorite so far. Thank you!
Eithne M.

Chef Glover was excited, attentive, gave clear instruction, and she had a lovely personality. The event was fun and the food was delicious - especially the roasted carrots with salsa and the broth was so flavorful. It was also an easy meal to prep and prepare which was good for me!
Lauren C.

Great pace, minimal prep work, great tips - overall, delicious and fun! Excellent way to end a hectic weekend.
Sharon L.

We enjoyed the session with the chef. She is very knowledgeable and fun! The broth was a bit too "bright" for us. Will make the dish again with less vinegar. The salsa was delicious.
Susan B.

This was one of the most relaxed cooking classes we’ve attended. Simple ingredients. Very tasty food. Wish I lived in Denver so I could go to Caroline’s restaurant. One of favorite classes.
Jennifer H.

Lynn B.

I was satisfied. The food was great. She was very nice and knowledgeable but just seemed to go a little fast. My salsa verde was too runny. I used Canola oil and maybe that was it or maybe I did not put in enough Cilantro. Please post info as to where to send a photo. My carrots did look good.
Ruth J.

Connal D.

There were just a few things I thought could have been better explained in the pre-instructions. Like- she said 4 legs. But she used 2 legs and 2 thighs. I would have preferred doing thighs but she didn’t not give that as an option. Other than that. It was good.
Donna H.

Caroline's knowledge and comfort in sharing various ways to prepare the recipes. Tips explain why certain choices of spices and cooking times. Procesd so well coordinated. Can see she loves cooking.
Robert F.

Great food. Good teacher. Repeated where we were in the prep, what she was doing and why, and gave great tips like why to cut the greens off of the carrots right away.
Lynda B.

Eric S.

Awesome yet again!
Andrew R.

She was clear and seemed to enjoy what she was doing. Food was great.