Virtual cooking classes have arguably become one of my favorite pandemic-prompted occasions. I love the opportunity to experiment with beautiful ingredients in the kitchen, watch and learn new techniques from chefs, and enjoy a sense of community with other attendees.
Green Dot Schools has continued the tradition with a virtual year-round series in benefit of its phenomenal music program for Memphis youth. A four-part dinner series will feature a variety of renowned chefs and entertain guests with live music performances streamed from Ditty TV.
Each ticket supports a Green Dot student's participation in its music program to magnify the power of music to connect, inspire, and teach thousands of beautiful, tenacious young lives. Let's support every student in having a seat at the table.
Save the dates and get your tickets for the next one!
December 2
February 5
May 5
We kicked off this fall with Memphis’ own Chef Jimmy Gentry. I love the seasonal spin on a three-course meal that transforms our kitchens into culinary powerhouses! The pasta course we cooked and enjoyed together was the epitome of autumn. Butter, herbs, bacon, and squash — name a better combo? Here’s an adaptation of Chef Gentry’s pasta course that I’m still dreaming about:
2 cups cavatelli pasta
4 strips bacon, diced
1 garlic clove, minced
1 bunch fresh thyme
1 acorn squash, sliced into 2-inch-wide half moons
Sea salt
2 tablespoons olive oil, divided
2 tablespoons butter
1/2 lemon, to garnish
Grated parmesan
Preheat oven to 375 F. Coat acorn squash slices in 1 tablespoon oil and sprinkle with sea salt. Roast until softened and slightly golden, about 25 minutes.
Meanwhile, bring a pot of salted water to a boil. Add remaining oil and bacon to a nonstick skillet and cook over medium-high heat, stirring often to brown the bacon bits. Reduce heat to medium-low once browned. Add pasta to boiling water and cook until al dente. Carefully pour 1/2 cup of pasta water into the skillet with bacon. Stir in garlic and fresh thyme, deglazing the pan. Add cooked pasta and butter, continuing to cook for 1-2 minutes. Discard thyme sprigs.
Remove squash from oven and transfer to two plates. Pour pasta over squash. Garnish with fresh parmesan, lemon and sea salt.
