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!
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
- 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:
- Bone-in and skin-on chicken legs (or firm white fish, e.g. halibut, or leeks)
- Castelvetrano (or any type of) olives, pitted
- Chicken stock
- 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.
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