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Caption: Chiminea Cooking Territory:
Makers Series
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Caption: TERRITORY:
Makers Series May 11, 2015
Territory:OKC magazine + Whole Foods Market gathered community together to learn, play, and feast together in Oklahoma City.
Food blogger + home chef extraordinaire Chris Castro taught us how to make a 4-course artisan meal in our humble little chimineas.
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Caption: "I'm hoping to be astonished tomorrow by
I don't know what." -Jim Harrison
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Caption: And away we go with Chris!
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Caption: MENU Roasted Tomato & Garlic Soup
Roasted Young Carrots
Artisan Grilled Cheese Sandwiches
Grilled Cinnamon Sugar Pound Cake with Roasted Strawberries
& Vanilla Bean Ice Cream
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Caption: Cooking in a chiminea is all about making friends with your fire.
Start by making foil packets for each vegetable type: tomatoes,
carrots, and garlic.
Put the packets at the edge of the fire, up against the side of the chiminea.
While they cook, start
the sandwiches!
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Caption: Good thing Chris has
titanium hands. Roasted garlic cloves
pop right out!
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Caption: Once roasted,
Chris + Miles gave the tomatoes + garlic a quick whirl in the blender to make the soup!
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Caption: CHIMINEA SAMMIES Use artisan cheese--Whole Foods' passionate and highly trained pros can help you make good choices.
Shred the cheese first,
it melts way faster!
Pair cheese flavors with goodies like carmelized onions, pickled peppers, pears, or prosciutto.
Grill in a s'mores or burger basket!
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Caption: Whole Foods Market is very serious about bringing us the world's best cheeses... ...and we love them for that.
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Caption: When cheese falls on your arm like
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Caption: STUFF WE LEARNED:
> If we get the bread too close
to the flame, the bread burns
& the cheese doesn't melt.
> Don't overload the cheese.
> Perfectionism takes all the fun out of life.
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Caption: Like a big grilled cheese
thought bubble.
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Caption: We might
have had a drink. Charred Citrus Gin Sour:
3 limes or mandarinquats
sliced in half
6-8 limes, juiced
4 oz Prairie Wolf gin
2 oz maple syrup
Long camp fork or roasting stick
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Caption: 1) Skewer limes onto fork & char.
2) Juice 2 oz of the lime juice
into a shaker full of ice.
3) Pour 2 oz maple syrup into shaker. Drop in a slice of peel.
4) Add gin and shake vigorously until very cold.
5) Add ice to 2 old-fashioned glasses, strain drink into the glasses, and garnish with a slice
of charred citrus.
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Caption: Almost done!
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Caption: Grilled Cinnamon Sugar Pound Cake w/ Roasted Strawberries & Ice Cream 1 pint of strawberries
1 Farrel Family Pound Cake
softened butter
3/4 cup sugar divided
1 tablespoon cinnamon
1 pint of vanilla ice cream
Camp Fork
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Caption: hello, beautiful
Caption: 1) Skewer strawberries onto a
camp fork. Roast them over the fire until desired char.
2) Mix 1/2 cup of sugar and cinnamon in a shallow plate. Slice and butter cake, then press into cinnamon sugar.
3) Using a s’mores rack, lightly toast the pound cake.
4) Top w/ berries and ice cream!
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Caption: THANK-YOU! Chef-Chris Castro / Whole Foods-Maggie Murdock & team / Event photographer-Chad Bennett / Still food photos-Chris & Tricia Castro / Styling-Miles Mixon / Event coordinator-Skyler Munday