Thursday, April 28, 2022
7 PM – 9 PM
Join Chef Diana Andrews as she introduces three easy-to-prepare, absolutely delicious sheet pan/one pan suppers.
Baingan Bharta
In this spicy, smoky, Indian-style vegetarian dish, eggplant, tomatoes, onion, and jalapenos are broiled together until silky and tender, then mixed with sweet cashews, golden raisins, aromatics, and spices that are bloomed in ghee. A great combination of deep flavors and textures for a satisfying meat-free meal.
Sheet-Pan Shrimp and Vegetables with Orange Dressing
The flavors of Spring in one pan. Sweet and succulent shrimp, tender asparagus, Vidalia onion, cherry tomatoes are tossed with on orange-infused vinaigrette. Italian flavors add a touch of sophistication to this colorful pan-roasted dinner, which comes together quickly for a great weeknight meal.
Easy Moroccan-Style Sweet & Savory Harissa Chicken with Chickpeas, Olives & Prunes
Who says you need a tagine and long-cooking time to develop deep savory-sweet Moroccan-style flavors? Here, chicken thighs combine with olives, prunes, chickpeas, and sweet potatoes to produce a simmering pan of simply delicious.
Basic Class Info
•Students will partake in tastings and not full meals, but you will NOT go home hungry.
•Recipes are subject to change based on ingredient freshness and seasonal availability.
•Full recipes provided at class and will be posted to the chef’s website shortly thereafter.
•Maximum class capacity: 12.
• All COVID rules in effect at the time of publication. You must be fully vaccinated to attend. The current rule in Westport is that masks are optional.
• No refunds allowed. If you cannot attend, you may pass or sell your ticket to another person, however, you must provide us with their contact info prior to class for admittance.
Chef Diana Andrews is a culinary and editorial director, recipe developer and tester, food writer, and instructor.
She was the senior food editor and test kitchen director at Fine Cooking Magazine and head recipe developer/editor for the first six seasons of the Emmy-nominated PBS TV show Moveable Feast.
In addition, she has worked with Meredith Corporation, IAC, Wolf-Subzero, Food Network, Cuisinart, Sur La Table, Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and the James Beard Foundation.
Currently, she manages all recipe testing and editing for The Spruce Eats and develops recipes for popular brands such as Mutti Tomatoes, True Aussie Beef & Lamb, Colavita, Filippo Berio, Prosciutto di Parma, Grana Padano, Belgioioso, Boursin, Scharffen Berger, Sun-Maid, If You Care, Mutti, Nielsen-Massey, Oatly, Gallo, and Dole.
She is a graduate of the Institute of Culinary Education in New York/Los Angeles. Visit her at https://chefdianaandrews.com.
