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Crispy Beet Chips

Beet Chips made delicious with Delightful Palate's Wild Mayhaw Berry

Already back to school, surprise your kids with a healthy snack for their lunch boxes or when they come in from practice and they are starving. I promise beets never tasted so good!

Crisp Beet Chips 

adapted by Martha Stewart


2 medium beets

1 Tablespoon of Delightful Palate’s Wild Mayhaw Berry

Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a hand held mandoline. In a large bowl, toss beets with extra-virgin olive oil .  Hand held mandolines are available at several stores.

 On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 15-20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool. We used the thinnest available setting on our mandeline to create this crisp