Personal chef and cooking enthusiast Chef Rudy Galindo will demonstrate how to use wine to braise and infuse—correctly and deliciously. Chef will make braised beef in red wine; braised bacon, apples, and Swiss chard in white wine; and herbed garlic mashed potatoes. Samples will be provided to attendees.
Chef Galindo has over 15 years of experience. He is a graduate of The Cooking Hospitality Institute of Chicago. His approach on food is rustic & contemporary using traditional recipes while also highlighting fresh ingredients & artistic presentation.