COOK ALONG WITH THE STARS - TIFFANY GRAVES

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TIFFANY GRAVES

Over the years, I’ve been fortunate to work with many new companies as well as corporate businesses and local venues to grow networks as well as skill. As a chef as well as a creator, it is the key I need to continue on my journey to unlock where my place in the world shall be.
"Creating the freedom of artistic expression, for all to see every side of my skill in good light gave me wisdom and understand for all to join me, hand in hand, as we create ideas that start a new tree of development and endless possibilities".-Tiffany Am'rissa

RECIPE & INGREDIENTS

Entree:
Cream cheese stuffed chicken with a beurre Blanc sauce
Side: French style sour cream and onion mashed potatoes with chives on top
Veg: Sautéed petite root veg with garlic oil

Ingredients for entrée
Chicken breast (2)
Cream cheese 1\2 lbs
Baby Spinach 1cup
Butter 1lbs
White wine vinegar 1 cup
White wine 1cup
Shallots 1cup
Heavy cream 1cup
Butchers twine (or cooking string)
Tools (stove and oven, skillet and baking pan)

Ingredients for side:
Gold Yukon potatoes 2lbs
Sour cream (1cup)
Sweet yellow onion (1 )
Butter (1lbs)
Chives (garnish)
Tools( large- medium pot, mixer)

Ingredients for veg:
Petite carrots or rainbow carrots( 6)
Petite fingerling potatoes (7)
Radish (4)
Garlic oil 1/2 cup
Salt and pepper
Tools( sauté pan)

Garnish is micro greens