Join us for a night of fun, laughs, giving, wine, and cooking! It’s Insightsgiving!
This will be a special edition event with a live cooking demo/lesson for our members. You can roll up your sleeves and cook along with our special guest chef!
This event will be graciously hosted by Chef Jay Lippin.
Jay is a winner of the TV show "Chopped" and WFAN’s “Tailgating Essentials & Barbecue Contest.” Jay is a member of the Slow Food East End board of directors and a tireless advocate for local food and producers. Now serving as a guest chef at East End Food Institute, Jay is using his talents to benefit local farms and foodies by creating delicious products from surplus local farm produce. To learn more about Chef Jay please see here: https://www.eastendfood.org/about/staff
We are going to start off our event with a 30-minute lesson, followed by an open networking breakout group post-lesson. Please be sure to be on time.
Zoom Virtual Registration is here:
Register in advance for this meeting:
Chef Jay Lippin will be graciously cooking for us, and the GNY Chapter will be making a donation to his organization, the East End Food Institute. East End Food Institute (formerly Amagansett Food Institute) is a 501(c)(3) non-profit organization that builds partnerships among farmers, food producers, and food consumers on the East End of Long Island. Their members work together to create a more economically viable, environmentally sustainable, more efficient, and equitable local food system. To read more about their mission please see here https://www.eastendfood.org/about/mission-vision and for the organization information: eastendfood.org. If you would like to make a personal donation please see here: eastendfood.kindful.com/
We will be cooking up Thanksgiving Day Spicy Wings and Maple Glazed Brussel Sprouts. If you would like to follow along, please see the recipes below for the ingredients.
We look forward to bonding before the Thanksgiving holidays with our special event.
Thanksgiving Day Spicy Wings
- 10 oz. Balsam Farms Cherry Bomb Hot Sauce (can be replaced with Sriracha brand hot sauce)
- 1 cup of full-fat Buttermilk
- ½ cup full-fat Greek yogurt
- 1 packet MM Game-Time! Wings Masala(can be replaced with Indian Masala mix)
- 1 lb. chicken wings (drumettes and wingettes) patted dry; air-chilled is preferred.[for a Thanksgiving twist use turkey wings]
Marinade (15 minutes):
1. In a medium-to-large size mixing bowl blend the hot sauce, buttermilk, yogurt and contents of the masala packet until well incorporated.
2. Add the chicken to the marinade in batches and coat evenly. Transfer to a marinating bag or cover the bowl and marinate for 24 hours.
Baking (45 minutes):
1. Use middle rack. If your baking/cooling rack is tall use the lower-middle rack. Preheat oven to 450 degrees. Place rack on a baking sheet. Shake off any excess marinade and lay wings side-by-side but not touching. Cover loosely with foil.
2. Bake for 25 minutes, then remove cover and cook for about 20-25 more minutes, or until chicken is fully cooked with a dark brown, crispy, slightly blistering coat. You can opt to broil for the final 1-2 minutes with the oven door slightly ajar. Make sure to closely monitor the wings while broiling to ensure they don’t dry out or burn.
Maple Glazed Brussels Sprouts
Serves 4 to 6 people
- 3 pints Brussels Sprouts, cleaned (if they are large cut in half)
- 4 fluid ounces oil
- 3 ounces Unsalted/Sweet Butter
- 4 fluid ounces New York State Maple Syrup
- 8 fluid ounces Apple Cider
- Salt & Pepper
Pre-heat broiler in oven:
- In a medium saucepan place the apple cider; over a medium flame cook it down until it is a third of the original volume. Place on the side.
- In an oven proof pan place the oil over a high heat; once it is hot carefully add the brussels sprouts. Then season with salt and pepper.
- Then once they are cooked halfway place them under the broiler until they are crispy & golden brown.
- Take the pan out of the oven; remove the sprouts from the pan. Drain any of the remaining oil from the pan; place over a medium flame on the stove top. Add the reduced apple cider, maple syrup and the butter. Let it come to a boil, then lower the flame to a simmer.
- Once the liquid has thickened up add the brussels sprouts to the pan until they are well coated and serve.