Hands-on cooking class

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Succotash Salad with Delightful Palate's Balsamic Garlic Honey

Succotash Salad
Another version of Succotash Salad

Succotash Salad

Serves 6

 Adaptation from Hot and Hot cook book

6 large beef steak tomatoes

2 large golden tomatoes

2 large rainbow tomatoes

½ pint of sweet 100 tomatoes (cherry tomatoes)

¾ cup plus Delightful Palate’s Balsamic Garlic Honey

Salt and pepper

1 smoked ham hock

1 piece bacon

1 large onion peeled and chopped

1 cup black eye peas, zipper peas, Lima peas

1 jalapeno

½ teaspoon garlic powder

2 tablespoon vegetable oil

3 ears of yellow corn, husked

3 Avocados, peeled and sliced into chuncks

6 tablespoon chiffonade of basil

 6 slices Mayhaw candied bacon , crumbled

½ cup Delightful Palate’s Balsamic Garlic Honey 

In saucepan brown bacon add onion and sauté for a few minutes add black eye peas, jalapeno, ham hock, garlic powder, salt and pepper. Cover peas with water and simmer until cooked. Drain and toss with Balsamic Garlic Honey 

Take the corn off the cob. Melt butter into skillet add the corn and season, cook stirring occasionally, until tender.  Or roast in the oven with chopped onion and bell peppers on a large oven sheet on 400 degrees for 15-20 minutes. Let cool and toss with Balsamic Garlic Honey 

Slice cherry tomatoes and season with salt and pepper and add to black eye peas,

Slice assorted tomatoes on to a plate, season with salt and pepper and drizzle with Delightful Palate’s Balsamic Garlic Honey. Layer corn and peas and then a layer of chunks of avocado ending with pieces of crispy  Mayhaw candied bacon and a chiffonade of basil.