About the Host
Chef Danielle Leoni was the driving force behind Phoenix’ esteemed Breadfruit & Rum Bar, where she served up inventive takes on Jamaican cuisine in an elegantly casual tropical setting. She spent over a decade island-hopping in the Caribbean and collecting recipes and inspirations. Now, as a chef, restaurateur, and nationally recognized food industry leader, she travels the nation speaking about ecological and social sustainability through the lens of food and represents the James Beard Foundation Impact Programs in seafood sustainability. Over the course of her career she's amassed numerous accolades and awards, including recognition as a 2020 Semifinalist for James Beard's “Best Chef: Southwest” Award. Most recently, she launched Big Marble Organics, a carbonated beverage company that produces the only certified fair trade and organic ginger beer in the U.S.
About the Event
Chef Leoni will be welcoming us into her kitchen (via livestream), and teaching us how to cook a multi-course meal showcasing a few of her favorite signature Caribbean-inspired dishes (see full menu below). And, as is always the case at our events, she'll be taking plenty of questions from attendees while she cooks and participating in an extended Q&A to close out the night!
Appetizer: Crispy White Fish Fritters with Carrot Lime Sauce
Entrée: Pimento Wood Smoked Mussels in Mango Reduction
- What does my ticket get me?
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In addition to getting access to the live event, you’ll receive a complete grocery list, a companion Recipe Book (with detailed step-by-step cooking instructions and kitchen equipment needed to cook each dish), and unlimited viewing access to the recording of the event after its completion so that you can cook the meal along with Chef Leoni whenever you’d like!
- What will the yield be?
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2 servings of each dish.
- How long does this event take?
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We aim for 1hr 30min from start to finish, however that depends on the number of questions attendees have for Chef Leoni. The cooking portion of our events rarely goes longer than 1 hr.
- What kitchen equipment, appliances, and utensils will be used?
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- Large saucepan or sauté pan with a lid
- Large sauté pan
- Small saucepan with a lid
- Small pot
- Sheet tray
- Colander
- Lighter, torch, or matches
- Large bowl
- Medium bowl
- Small bowls for ingredients
- Food processor or blender
- Cutting board & sharp knife
- Measuring cups & spoons
- Zester or grater
- Vegetable peeler
- Whisk or fork
- Mixing spoon or spatula
- Aluminum foil
- Paper towels
- Kitchen scale (optional)
- Citrus juicer (optional)
- Steamer basket (optional)
- Fine sieve or cheesecloth (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – baking powder, black pepper, flour, neutral oil (e.g. vegetable or canola), olive oil (or neutral oil), raw sugar (or brown/granulated sugar), sea salt (or kosher salt), and white vinegar – Chef Leoni recommends acquiring the following ingredients listed below:
- Appleton Special Rum (or light amber rum/amber spirit or beer)
- Cactus paddle, chayote or jicama (or daikon radish/water chestnuts)
- Carrots
- Coconut milk (or any milk)
- Eggs
- Garlic
- Ginger
- Ground coriander
- Habaneros or any chile peppers (e.g. serrano, jalapeño)
- Lemonade
- Limes
- Mango juice
- Mussels
- Nutmeg
- Parsley, basil or mint (optional, for garnish)
- Red onion
- Rosemary
- Scallions
- Thyme
- White fish, skinless (e.g. cod, tilapia, halibut, catfish, or grouper)
- Wood chips (e.g. pimento, applewood, hickory, pecan, or cherry)
*Please note, shortly after purchasing your ticket, you will be emailed a detailed grocery list with exact quantities of each ingredient from the list above that will be needed during the event.
