(B)Eat the Boredom!
Feat. Chef Sambath Sun of The Brickyard Downtown!
This week's theme: Walk The Loin! (or chicken...or cow...)
Watch, and follow along, as Chef teaches you to create a beautifully spiced pork loin with arugula pesto, and a sweet potato and shishito hash!
ALSO feat. our dear friend Bobby Kramer teaching us all to make a rye based cocktail called Apple of My Rye!
Still time to order pre-made ingredient bags/cocktails by calling The Brickyard downtown until 2pm THURSDAY (WHILE SUPPLIES LAST) 480-963-1373
Special thanks to United States Bartenders Guild Phoenix
United States Bartenders' Guild - USBG
For this episode you will need:
5 oz pork loin
Spice rub:
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp coriander seed (ground)
1 Tbsp new Mexican chilli powder
1 Tbsp smoked paprika
1 Tbsp black pepper (ground)
1 tsp kosher salt
Pesto:
1/2lbs arugula
1/2 cup toasted almonds
1-2 lemons
1 cup parmesan
2 Tbsp sherry vinegar
2 cups olive oil
4 cloves garlic
Hash:
1-2lbs sweet potato
4 shishito peppers
2 brussels
1 tsp sherry vinegar
Date: April 23, 2020 5:00 PM-7:00 PM
Location: Virtual | Phoenix, AZ
Event website: facebook.com
