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You may remember seeing my posts or Instagram stories a few weeks ago where I attended an amazing meal with Chef Kevin Nashan at Sidney Street Cafe, where he and his team prepared an incredible meal using Dietz & Watson premium meat and cheeses!
Well, that experience came full circle last week when I attended one of the Dietz & Watson cooking classes hosted by Dierbergs. I did my best to get my chef on, and learned so much! My mom went with me and we had a blast learning new skills, eating delicious food, and of course, enjoy a glass of wine!
I was so impressed with the teaching classroom at Dierbergs. Everything was so nice and well thought out and even had overhead cameras to see down on what the chef was doing. The class was inspired by Chef Nashan’s dinner I attended earlier in the month, and it incorporated Dietz & Watson products into each course!
As you can see from the photos we learned about making and ate an incredible meal! Our class included Baby Swiss Hush Puppies with Green Goddess Dressing, Roasted Scallops & Hot Salame Panino on Gnuddi & Pickled Broccoli with Brown Butter Vinaigrette, Southern Fried Chicken with Homemade Tator Tots, Bone Marrow Aïoli, & Kohlrabi Slaw and finally Peach & Apple Cobbler with Cheddar & Butterscotch Ice Cream. Holy moly it was all DELICIOUS!
I was a little intimidated by my lack of skills, you all know BTR is the chef of our house, but I’m working on it! But really the class broke it all down and made it so easy! Plus everything to recreate the meal was right there at Dierbergs which now includes all of Dietz & Watson’s premium meat and cheese products. This week we plan to make a big meat and cheese board for friends coming over with some new dips with Dietz & Watson sauces!
The class was such a fun experience and so fun for my mom and me to hang out on a weeknight and learn at the same time.
I can’t wait to tackle the scallop dish in the future, maybe I’ll even impress Brandon! This weekend though we had a lazy Saturday afternoon with the boys and decided to make the hush puppies I learned about in the class.
Jude helped mix the batter together and then I fried for the first time! It really wasn’t that bad and I can’t wait to try again. And of course, Ezra had no problem shoving 3 to 4 giant hush puppies in his mouth at a time! Cooking is always such a fun family event in our house, and of course, anything that ends with eating which is always a win.
The hush puppies have a fun twist and mix Dietz & Watson shredded swiss cheese into the batter, and then the sauce has their Chipotle Mayonnaise in it.
If you are free on 9/26 you should sign up for the International Styles cooking class at Dierbergs, it contains the other half of the fun menu Chef Nashan created with Dietz & Watson products!