SPLURGE! and Metro Appliances & More are proud to highlight the area's best chefs and wine experts in the brand new Metro Appliance showroom. The next Wine & Dine culinary experience will take place on Thursday, May 29 with chef Jason Jaso of Scotch & Sirloin and wine speaker Todd Izzo. Space is limited so RSVP early for this signature four-course evening.
Wine & Dine
A Culinary Experience
Metro Mingle Hour by Dr. Melanie Swanson, Wine Shop at Home
Featuring chef Jason Jaso, Scotch & Sirloin
Wine pairings by Todd Izzo, Wine Speaker
Hosted by Metro Appliances & More
33545 N. Hillside
Presented by Sterling Silver Premium Meats
$50 per guest, must be 21 or older
Call 316.641.9489 for reservations
Cancellations musst be make by 5:00pm the Friday before class to receive a refund.
Chef Jason Jaso
Started his cooking career at Picadilly here in Wichita. next he traveled to the East Coast to expand his culinary skills by training under several Five Star chefs. He has since returned to Wichita to use his expertise as the chef at the Scotch & Sirloin.
Wine Speaker Todd Izzo
Todd Izzo has been in the Alcoholic Beverage industry for 20 years, with most of that time focused primarily on selling Wine.
He has worked for Standard Beverage for 9 years in Retail and Restaurants, and spent 5 years with Constellation Wines. He has also spent time as a manager with Ruths Chris Steakhouse, as Brewery Rep for Sam Adams and selling wine to Restaurants in Minneapolis/St Paul.
Todd is a passionate wine professional and consumer for many years.
Todd is a true advocate of promoting the perfect union of food and wine, and believes there are few things better in life than sharing great food and great wine with a room full of strangers that will be friends by the time dessert is served.
Cooking class recipes
1. Grilled Scallops
Paired with Wente Morning Fog Chardonnay
3 lbs Avocado
2 lg red bell peppers
1 lg white onion
2 bunches Cilantro
1 tsb Cumin
1/4 cup fresh squeezed lime juice
Salt and pepper
Corn on the cob
4 cups veal glaze
1 tsp unsalted butter
4 cups veal glaze
1 tsp unsalted butter
Peel and seed then small dice the avocados. Dice white onion and red peppers. Fine chop the cilantro. Place all ingredients except scallops in bowl and turn with spatula. Grill corn on the cob and remove corn from cob. Put veal glaze in saucepan and simmer for 10 min. Remove from heat and add butter. Pan sear scallops and season to taste. place 1.5 oz veal glaze on plate, place scallop on glaze, top with avocado pebre and sprinkle corn kernels around plate.
2. Chorizo-Stuffed Pork Tenderloin
Paired with Wente Riverbank Riesling
1 Sterling Silver Premium pork tenderloin
½ lb chorizo
2 whole sweet potatoes
Ό cup bing cherries
1 small yellow onion
1 small red pepper
Use knife to create void in pork loin. Cook chorizo and stuff in pork loin. Salt and pepper pork loin and hard sear in skillet. Bake at 350 degrees for 12-15 min. until desired doneness. Dice sweet potatoes. Dice ½ onion. Dice ½ red pepper. Place butter in saucepan and saute all veg until tender. Salt and pepper to taste. Deglaze skillet pork was seared in with brandy. Add Bing cherries and pork drippings. Reduce until desired consistency. Slice plantains in thin strips and deep fry until done.
3 Chili & Garlic-Rubbed Rib Eye
Paired with Wente Charles Wetmore Cabernet Sauvignon
Two 16 oz Sterling Silver Premium Rib Eyes
5 whole garlic cloves
1 can chipotle chiles
4 whole Idaho potatoes washed and peeled
Ό lb butter
1 cup milk
Ό cup sour cream
2 tbsp raw prepared horseradish
1 lg carrot
10 morel mushrooms
Combine garlic and chipotle peppers in blender and blend until smooth. Rub both sides of steak with mixture and salt and pepper. Grill steaks until desired temperature. Cut potatoes and place in boiling water with 1 tsp salt. When potatoes are soft, place in mixing bowl with butter, milk, sour cream and horseradish. Mix until smooth. Large dice carrots, zucchini, and squash. toss with chipotle garlic rub and roast in oven until done. Drizzle olive oil over morel mushrooms. Salt and pepper, and roast until done.
4 Shiraz Pear
Paired with Wente Sandstone Merlot
2 lg Anjou pears
2 cups shiraz
½ cup white sugar
1 vanilla bean split in half
Pinch of salt
2 pieces dark chocolate
Peel pear and chop bottom off so it sits flat. In covered saucepan, put Shiraz, sugar, vanilla bean, salt and standing pear. Let simmer for 25-30 min. over low heat until tender. Remove from heat, take pears out and melt chocolate into sauce. Drizzle sauce over pear and serve with vanilla bean ice cream.