Hops and Hogs Chef Throwdown : Hannah Ingham

Showing posts with label Hannah Ingham. Show all posts

The Menu and Venue- Brown Sugar & Barrels

Chicken and Waffles

Join Soul Food Queen and Celebrity Chef, Tanya Holland for Brown Sugar & Barrels at the Cliffs Resort. Sip barrel aged cocktails, craft beer, and local wines while sampling southern cuisine showcasing California fresh ingredients. Thrill your pallet with an array of contemporary soul food dishes infused with sweet and savory flavors from the south expertly prepared by Chef Gregg Wangard and Chef Tanya Holland. Savor the salty brine from our Low Country Oyster Roast set on our back patio while enjoying breath taking panoramic ocean views and the soulful sounds of Soul Scratch. As the sun sets over the California coastline, indulge in an assortment of delectable desserts prepared by Pastry Chef Hannah Ingham. Then hit the dance floor with fellow foodies and boogie down to hits from guest DJ Carlos Escobar

Smoked Ribs

Friday, September 26^th, 2014

6:00-11:00pm

Marisol at the Cliffs Resort

Butterscotch White Chocolate Cookie Dough Recipe

Pastry Chef Hannah's (aka Muffin Goddess)

Butterscotch White Chocolate Cookie Dough Recipe

1/2 cup of butter

1/4 cup of sugar

1/2 cup of brown sugar

2 tablespoons of milk

1/2 teaspoon of vanilla

1 1/4 cup of flour

1/2 teaspoon of salt

1/4 cup of butterscotch chips

1/4 cup of white chocolate chips

1/2 cup of melted chocolate coins

Soften the butter and add the sugar, and brown sugar into a small mixer.

Let mix until fluffy and well incorporated. Add the vanilla and milk at

once and mix until incorporated. Add the flour and salt at once and mix

well. Add the Butterscotch and white chocolate chips, mix well.

Roll the cookie dough into quarter sized balls and freeze for two hours.

Melt the chocolate coins over a double boiler, remove from heat when it is

smooth. Remove the cookie dough from the freezer and stick a toothpick 1/4

of the way through the ball. Dip the cookie dough in the melted chocolate

and place on parchment paper. Once the chocolate is set twist and pull the

tooth pick out. I garnished mine with malt chocolate balls. Place in the

fridge to let set all the way, about an hour and then enjoy!

Media Luncheon Sample Menu

Today we invited the Media and Distinguished Guest to sample a bit of the pork dishes that will be part of the Hops and Hogs Throwdown Dinner. Here is what the menu looked like and a few pictures of the event.