Food notes: Sept. 18, 2013
Chef Jon Ashton will headline a live cooking show from 3 to 4:30 p.m. Saturday at the Charleston Civic Center.
Ashton said in an earlier Gazette interview that he'll prepare five or six recipes with help from people in the audience.
Ashton writes food columns for dash and for Parade magazines. He is also the food correspondent for the nationally syndicated morning show The Daily Buzz and hosts his own website at www.jonashton.com.
Seating is limited to the event. VIP seats are $45. General admission seats are $15. To purchase tickets, go to www.ticketmaster.com.
Fall Bordeaux wine dinner
A fall French Bordeaux wine dinner will be held at 6 p.m. Oct. 1 at South Hills Market and Café on Bridge Road.
Adventure Wine founder and award-winning wine educator Robert Cavanaugh will be present. He holds certifications from The Wine and Spirits Education Trust of London, The Court of Master Sommeliers and Le Conseil Interprofessionnel du Vin de Bordeaux as part of the International Bordeaux Ambassador program.
The five-course menu and wine pairings are listed under the menu tab on the restaurant's website: southhillsmarket.com. Cost is $80 per person, not including tax or gratuity. Reservations can be made by calling 304-345-2585. A credit card is required to make a reservation, as seating is limited.
Pillsbury state finalist
West Virginia has a finalist in the 46th Pillsbury Bake-Off $1 million contest.
Jeanette Nelson of Bridgeport was voted online into the finals in the Simple Sweets and Starters category with her Sweet Chili Chicken Sliders. She earned a spot to compete in Las Vegas in November, aiming for both the category win and the $1 million grand prize.
Sweet Chili Chicken Sliders
Makes 10 servings
1 can Pillsbury Grands Jr. Golden Layers refrigerated Butter Tastin' biscuits
1 pound ground chicken
2/3 cup sweet chili sauce, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves
1 cup mayonnaise with olive oil or plain mayonnaise
2 tablespoons Sriracha sauce
2 cups coleslaw mix (cabbage and carrot) coarsely chopped
BAKE biscuits as can directs. Meanwhile, mix ground chicken, 2 tablespoons sweet chili sauce, salt, and pepper. Shape into 10 1/2-inch thick patties. Cook over medium heat about 6 to 9 minutes, turning once, until cooked through. Brush with remaining chili sauce the last few minutes of cooking.
PLACE preserves, mayonnaise and Sriracha sauce in food processor; process 10 to 15 seconds until smooth. Mix 1/2 cup preserves mixture into slaw mix, tossing to coat.
SPLIT biscuits; Place chicken patty and slaw on bottom half; cover with top biscuit half. Serve with remaining preserves mixture.