Shake & Stir #003: Somali Bariis with Hawa Hassan
Thursday from 7:00 PM - 8:30 PM EST
Details to view the event are private and will be sent along with your ticket purchase.
Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.
KITCHEN RODEO AND TANQUERAY PRESENT:
✨SHAKE & STIR ✨ SAVE RESTAURANTS
This fall, Kitchen Rodeo and Tanqueray are joining forces to bring you Shake & Stir: Save Restaurants, a cooking and cocktail series in support of the hospitality community. In this three-part series, you’ll join the country's most talented chefs and mixologists as they walk you through making and mixing some of their favorite dishes and cocktails. Each class will feature a dish paired with a delicious Tanqueray gin cocktail.
Alongside a generous $25,000 donation by Tanqueray, 100% of proceeds will support Relief Opportunities for All Restaurants (ROAR) and Independent Restaurant Coalition (IRC), both fighting to save independent restaurants.
💪MEET THE CHEF + THE MIXOLOGIST
Hawa Hassan is a culinary triple threat: dynamic chef, recipe developer and entrepreneur. She's the founder and CEO of Basbaas Sauce, a line of condiments inspired by her home country of Somalia, a fast-growing brand that has been featured in Forbes, The New York Times, Eater and more. Her first cookbook-meets-travelogue, In Bibi's Kitchen, shares recipes and stories from grandmothers—or bibis—in eight East African countries, bordering the Indian Ocean.
Robert Bjorn Table is a veteran bartender and mixologist based in Austin, TX. He's crafted cocktail programs at some of the city's best restaurants—including Freedmen's, Qui, Emmer & Rye and Otoko—and currently runs the show at Sourced, a cocktail kit delivery service. He's also deeply involved with the Ideal Bartender Collective, an organization dedicated to supporting BIPOC bartenders and diversifying the service industry.
🔥 WHAT’S COOKING + WHAT'S SHAKING
In this recipe from In Bibi's Kitchen, Hawa is taking us back to her Somali roots with Bariis. This traditional sweet and savory rice pilaf is usually served with a beef stew or stewed chicken, but can double as breakfast with the addition of fried eggs on top. The combination of cooked onions, warmed spices and sweet raisins is perfect for a cozy November night.
To complement Hawa's Bariis, Robert has created the Broken Dates with Coco. A perfect complement to bariis, Robert's cocktail features Tanqueray's expertly crafted London Dry Gin, a spiced date syrup, toasted coconut and lime. Sign us up!
Like all things Kitchen Rodeo, you'll cook, shake and stir with Hawa and Robert in real time. You'll ask questions and get feedback on your dish (and drink)—all for a great cause!
⚙️ WHAT YOU’LL NEED
Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.
Must be 21+.
Please Drink Responsibly. Imported by Diageo, New York, NY
TERMS & CONDITIONS
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
Kitchen Rodeo is not responsible for any expenses incurred by you in preparing to attend its programs.
Refunds & cancellations:
There will be no refund for cancellations for registration. All donations and sales are final.
Kitchen Rodeo reserves the right to cancel any program should a minimum number of participants not be reached.
Kitchen Rodeo is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
Kitchen Rodeo shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in Kitchen Rodeo's classes or activities is voluntary and I knowingly assume all risks associated therewith.
Without expectation of compensation or other remuneration, now or in the future, I hereby give my consent to Kitchen Rodeo, its affiliates and agents, to use my image and likeness and/or any interview statements from me in its publications, advertising or other media activities (including the Internet). This consent includes, but is not limited to:
(a) Permission to interview, film, photograph, tape, or otherwise make a video reproduction of me and/or record my voice;
(b) Permission to use my name; and
(c) Permission to use quotes from the interview(s) (or excerpts of such quotes), the film, photograph(s), tape(s) or reproduction(s) of me, and/or recording of my voice, in part or in whole, in its publications, in newspapers, magazines and other print media, on television, radio and electronic media (including the Internet), in theatrical media and/or in mailings for educational and awareness.
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