Summer Vinaigrettes
Monday, August 6th 3:00-4:30 pm
Dining Room
Vinaigrettes are a versatile ingredient. While they are commonly used to dress a salad, you can also use a vinaigrette to marinate meat or drizzle over a finished plate. And even though grocers stock their shelves with endless varieties of the bottled stuff, chances are you have the ingredients for a killer vinaigrette right in your pantry. Skipping the bottle for homemade vinaigrette can save you calories, unnecessary added sugars and excess sodium. You can also incorporate a lot of different seasonal ingredients to customize your vinaigrette.
We expect a lot from oil and vinegar dressings. Even the simplest one is asked to do nothing less than defy the laws of nature. That’s because oil and vinegar don’t mix. No doubt you’ve seen this yourself - shake up a bottle of salad dressing and the two parts come together. Set the bottle down and in seconds they start to separate again until all the oil is at the top and all the vinegar is at the bottom. The best we can do is encourage them to come together for a little while, which they grudgingly do, provided we shake, stir or otherwise mix them up really well. That is called a temporary emulsion - temporary because the oil and vinegar begin to separate as soon as you stop mixing or stirring. Once you’ve mastered the magic ratio of oil to vinegar, you can experiment with endless combinations of oils, vinegars, and other add-ins to create the perfect vinaigrette for any dish.
Join us for this special demo before you go to Happy Hour on Monday, August 6th at 3:00 pm. The Happy Hour menu that night will feature a few items that use the vinaigrettes you learned about at the demo. There will not be food served for this demo so there is not a suggested donation for this activity. We hope to see you there!
Sincerely,
Spring Run Activities |
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