So-Cal Beach Cuisine Cooking Class





Register Now!

Summer brings the best flavours. Light, refreshing, fruity and flavourful.


Join us as we show you how to prepare the perfect summer menu. We will be demonstrating a 4 course plant based meal, which we will serve with refreshing Sangria made from regional California wines!


We will finish off the evening with one bonus recipe, 1 minute dessert!


This class includes:


– Live food demonstration and serving

– Our best tips for incorporating more plant based foods

– Fast and easy food prep and time saving tools

– Perfect food paring using Blue Door Oil & Vinegars

– Complementary sangria (and the recipe!) wine by the glass for ($$)

– Recipes for all dishes (including the 4 summer sauces you will love!)

– Space is limited to 40 people so sign up now!

– Cost – $55.00 per person

Register Here via Eventbrite

Chipotle Cherry Spatchocked Whole Chicken






1 Whole Chicken, backbone removed

3-4 Tablespoons Met Chef Beer Can Chicken Rub

1/4 Cup Blue Door Chipotle Infused Olive Oil

1/4 Cup Blue Door Black Cherry Balsamic Vinegar



Heat Barbecue or Smoker to 350 degrees

Cut the backbone our of the chicken using a sharp knife or kitchen shears. Place the breast side up on the cutting board and press down on the breast bone until you hear a snap or pop. Season all exposed parts of the chicken liberally with the Rub.

Mix the Olive Oil and Balsamic Vinegar in a small bowl and set aside.

Place the chicken skin side up and cook over indirect heat until the chicken reaches an internal temperature of 165 degrees. Once the chicken reaches 155-160, begin to glaze the skin side of the  the chicken with the oil and vinegar every 5 minutes until the chicken is done.

Slice & Serve.

-Recipe courtesy of our friends at Rocky Mountain Smokers