It’s that time of year when millions of Americans glue themselves to their couches for snack time, epic half time performances, and some seriously aggressive competition. Coming from a family of men and football lovers to boot, Nissa has made watching football games a pastime staple, so when Super Bowl times comes around, she truly enjoys livening up the atmosphere with great food, creating more of a celebration rather than just any old football game. While some come to watch and enjoy the game, others come for the treats and chatting. This Sunday, we’ll provide the best of both with the freshest snacks, wonderful company, and a riveting game. Learn easy and simple appetizers to classics done with- a-twist, all of which are crowd-pleasers. Come eat, learn, and enjoy as we celebrate the 2011 Super Bowl!
Recipes:Jalapeno poppers; Jalapeno Dried Cherry Chicken Wings; Cilantro-Cumin Dusted Sweet Potato Fries; Mango BBQ Pulled Pork Sandwiches; Chipotle Sloppy Joes; Sweet & Spicy Cole Slaw; Compost Cookie Ice Cream Sandwiches
Class Type: Individual, hands-on cooking class
Class Notes: We’re serving up a gourmet Super bowl party menu, complete with a keg of beer!
Described by many as the master of putting a rugged spin on a gourmet meal, Managing Director of Ger-Nis international, Nissa Pierson, knows what it takes to make the Super Bowl experience all it can be. She’s often traveling the world seeking organic & fair-trade fresh herb and produce conversation for her business. An extremist in proving that the art of eating & cooking well is a relatively simple process, Nissa advocates enthusiasm as an essential component to cooking. She enjoys spice (in her food and in her life), good conversation & debates, kickboxing, the ocean, surfing, and submersing herself in the food and culture of the world. Contact Nissa
Tina DeGraff, Culinary Assistant at Ger-Nis Culinary & Herb Center is no stranger to working in the food world and in the span of her career she has traveled the country and worked at Michelin star restaurants in San Francisco and Los Angeles, along with notable restaurants in Washington DC. She has honed her skills working with highly acclaimed chefs in fine dining kitchens, both in savory and pastry. Deciding to step out of the fast paced kitchen culture, she now brings her talents to the classroom setting, teaching on healthy eating and mindful thinking when it comes to our diets. The kitchen is her favorite place to be besides lounging on the beach. When Tina isn’t cooking, she enjoys being in the outdoors, biking, running or hiking. Contact Tina