On Monday, January, 23, 2017 I had the pleasure of attending an event called Cooking with Cabot at the stunning Epicurean Hotel in South Tampa. Upon arrival we enjoyed a fabulous Cabot Greek Yogurt bar complete with fruit, nuts, and even chocolate!
Essentially this veggie appetizer combines thinly sliced squash, zucchini, leeks, red bell pepper and Cabot Sharp Light Cheddar. Next, Chef Jimmy gave us some fabulous tips for maintaining cast iron.
After schooling us in cast iron maintenance, we got to indulge in mac and cheese adult style! Chef made a basil- tomato mac and cheese. NOM NOM NOM!
When I tell you this dish was damn tasty, holy cow, it WAS!!! Get the recipe here!
Then, if we weren’t full enough, it was time for lunch. Of course, before lunch we had a quick work out session with a mini kit from FitKit.com, but then it was chow time! Look at everything we ate:
First bites: Apple & New York Vintage Salad featuring New York Vintage Cabot Cheese, apples, baby greens, walnuts, grapes, and poppy seed dressing
Roasted Tomato Soup
And finally…the main dish. Grilled Chicken Breast featuring caramelized Brussels sprouts, almond, alpine crisp and banyuls gastrique.
After lunch it was back to the cooking theater to compete for prizes. We were split into teams and asked to create the perfect cheese plate. This was my team’s:
Our team was named Moo! But, I promptly renamed us Moo! Bitch Get out the Way. No one else called us that, but I loved every second of it. Our team didn’t win, but the winning team had one less member than the rest of us. So, we added our name tags into a basket and mine was pulled so I was a winner too!!! I got knives and a Slate Plate and all kinds of goodies 😀 Over all the entire day was soooooooooooo much fun!!!
Thank you to Cabot for hosting it! I had a blast.