Join New Haveners Chris “Big Dog” Davis performing a selection of holiday favorites and Sandra Pittman of local cozy family restaurant Sandra’s Next Generation leading a lesson on cooking comfort food. Enjoy a “Kentucky Refresher” cocktail from The Anchor Spa for an evening of holiday merriment. Each ticket includes a cocktail kit from The Anchor Spa. Pick up your cocktail kit from The Anchor Spa ( 272 College St, New Haven, CT 06511) on December 14 and 15 after 5 PM.
The Kentucky Refresher Cocktail Kit from the Anchor Spa will be made with Old Forester bourbon, and the kit from Anchor Spa will come with a swag bag from Old Forester.
This event is a part of the KeyBank Food Series, which aims to keep people connected through good food and great times while supporting our beloved local restaurant partners.
Welcome to Holiday Vibes! This evening we are delighted to present an evening of holiday favorites produced by Chris “Big Dog” Davis. Sandra Pittman of local cozy family restaurant Sandra’s Next Generation will be leading a lesson on cooking comfort food. And enjoy a “Kentucky Refresher” cocktail from The Anchor Spa for an evening of holiday merriment.
Remember: Each ticket includes a cocktail kit from The Anchor Spa.
You can pick up your cocktail kit from The Anchor Spa ( 272 College St, New Haven, CT 06511) on December 14 and 15 after 5 PM.
SHOPPING LIST FOR COOKING LESSON
For the cooking lesson, Sandra Pittman suggests having the following items on hand:
- Chicken: 6 pieces of your choice
- Oil: Vegetable, Canola, or Corn (your preference)
- Lawry’s Seasoning Salt
- Hot Sauce
- Black Pepper
- Pink Salt
- Garlic Powder
- Parsley Flakes
- Elbow Macaroni
- Shredded Mild AND Sharp Cheese
- Butter
- Milk or Heavy Cream
- Eggs
- Frozen String Beans, French Cut (long ones)
- Onion
- Garlic
PREP FOR COOKING LESSON
Chicken
- 24 hours before the event, rinse defrosted chicken in cold water and drain as much water as possible.
- In a large bowl marinate the chicken with the following (measurements are for 6 pcs of chicken, consisting of breast, leg, thigh & wing):
- 2 tbs seasoning salt
- 1 tsp garlic powder
- ¼ tsp pink salt
- ½ tsp black pepper
- ½ cup hot sauce (don’t worry, the hot sauce will not make the chicken spicy)
- Cover and refrigerate.
- Remove from refrigerator about 30 minutes before cooking.
Mac N Cheese
- Fill a large pot with water and bring to a boil on high heat. Add about 1 tbsp of salt to the water. The water should have a salty taste. Add about ¼ c of vegetable oil.
- Carefully add the pasta. Bring back up to boil. Cook for about 7 minutes, stirring occasionally so that it doesn’t stick. You don’t want to overcook the pasta and cause it to be mushy.
- Drain in a colander and rinse with cold water.
- Drain as much water as you can.
- If you did not buy shredded cheese, go ahead and shred your cheese (about 4 cups total).
String Beans
- Chop 2 cloves of garlic & 1/2 of a medium onion.