Celebrating Dr. Martin Luther King Jr.'s

BirthdayWednesday, January 13 @ 6:30pm Pacific

C O O K I N G W I T H T H O M P S O N H O S P I T A L I T Y

Chef Gabriel started cooking very early on with both of hisgrandmothers and mother. In middle school, he took home economics,which taught him the importance of cooking. In high school he tookhome economics again. His teacher created a class so he could teachyounger students the importance of food. Chef Gabriel graduated fromKendall College with a B.A.S. in food and beverage management.During his college career, he interned in France, Hungary and Spain. In Chicago, Illinois, he worked at The Peninsula hotel. After movingaround the U.S., he helped to open a restaurant in Aspen, Colorado.He left Aspen and moved to Sweden to understand Nordic cuisine and

culture.

After returning home to Chicago, he found himself working with

Thompson Hospitality, where he incorporates his mixed cultural

background and worldly travels into his work.

I'm Gabriel!Welcome to the Kitchen Circuit Cooking Class

Join Guest Chef Gabriel from Thompson Hospitality on Wednesday, January 13 as we celebrate Dr. MLK Jr.'s birthday. Learn how to cookone of his favorite meals: BBQ Ribs, Braised Greens and Sweet Potatoes.

Check out the groceries and equipment listed in this document to prepare for Wednesday's class.

Not able to make the class? Order an ingredient class meal kit that includes a link to the taped class at goto/NeedGroceries . The kit willbe delivered to your car in the designated parking area assigned to each region. Kits will be available beginning, Tuesday January 19-February 26. Cook and follow along to the taped class at your convenience! *Kits require a 3 day time lead

Sign up for Wednesday's class today: https://meetup.intel.com/39305/21

Class Details

Learn more about our Thompson Hospitality...Thompson Hospitality is a minority ownedand operated company headquartered inReston, Virginia. Warren Thompson is theCEO, who established a Joint VenturePartnership with Compass Group in 1997. Thompson Hospitality goes to market withall business sectors of Compass Groupsharing over $2.2 Billion contract business.We bring to our Joint Venture Contracts thevalue of supporting our clients diversitygoals and objectives through celebratingdiversity through food; internal diversity;and supplier diversity.

Ribs, Braised Collard Greens and Sweet Potatoes

Wire Rack

Equipment:

Cutting Boardand Chef Knife

Fork Ramekin orSmall Dish

ColanderDutchOven orPot with Lidl

Cake Tester

Sheet Tray Spoons forTasting

Serving UtensilsPyrex Dish

Aluminum Foil

Ribs, Braised Collard Greens and Sweet Potatoes

Brown Sugar Apple CiderVinegar

BBQ Sauce

Ingredients:

Collard Greens Canola &Avocado Oil

Broth/StockOnionBacon Chili Flakes Salt &Pepper

Ribs Sweet Potatoes

2 Pounds Ham Hock or Bacon

2 Pounds Collards or Hearty Green

1 Each Onion, Yellow Medium

Water or stocks as Needed

.25 Tsp Chili flake

1 Tsp Brown sugar

.5 Cup Apple Cider Vinegar

Salt & Pepper To Taste

3 Tbs Canola Oil

Ingredients:

Heat oil in pot, add diced onion.

Add hocks, greens, dry spices, pepper,

and cook together for a few minutes.

Add vinegar and cook out, then add

stock.

Simmer on low for 30 minutes covered

and check.

Method:

Pro Tip – Season with salt in layers

(every step), never at once.

1.

2.

3.

4.

Yield 4 ServingsBraised Collard Greens

2 Racks of Ribs

16 Ounces of Your favorite BBQ sauce

.25 Cup Salt

3 Tbl Pepper

Ingredients:Method:

1. Pre heat oven to 325F

2. Remove silver skin and excess fat.

3. Cut ribs down to size if needed and

season on wire rack.

4. Smother in BBQ sauce and place in

Pyrex dish and cover with foil.

5. Bake for 45 minutes and check, rotate

ribs if needed.

Yield 4 ServingsOven Baked BBQ Ribs

4 Sweet Potatoes

3 Tbl Avocado Oil

2 Tbl Salt

1 TSP Pepper

Ingredients: Method:

1. Preheat oven to 400F

2. Wash and scrub potato, cut into

quarters.

3. Toss everything together in a bowl

and mix to coat ingredients.

4. Place on pan and roast, check at 20 min.

Yield 4 ServingsRoasted Sweet Potatoes

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