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Shake & Stir #001: Sausage & Duck Confit Gumbo with Kia Damon
Saturday from 5:00 PM - 6:30 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
Kia Damon is a self-taught chef and proud Floridan woman. While paving her way through kitchens, she launched The Supper Club From Nowhere as a response to the lack of visible Black women in her culinary community. She soon became known as Kia Cooks as she spent her time doing pop up dinners, private cooking and cooking demos. After moving to New York , she took over as an Executive Chef in Manhattan at 24 years old. Soon after, she became Cherry Bombe Magazine’s first Culinary Director. Her approach to food is influenced by her personal exploration into her roots and her desire to find the threads that tie cultures together. (Photo credit: Christian Rodriguez)
Lauren Davis is a veteran bartender and mixologist based in Brooklyn, NY. Lauren built her mixology chops behind the bar at the renowned Raines Law Room in Manhattan. Now, as events director at Raines Law Room and Dear Irving, she teaches and crafts spectacular mixology experiences as a master bartender. Lauren is also a proud member of LUPEC (Ladies United for the Preservation of Endangered Cocktails).
🔥 WHAT’S COOKING + WHAT'S STIRRING
Kia takes us down South with Gumbo, a Gulf Coast staple that’s like a warm hug on a chilly day. While gumbo can take many formats, Kia will use sausage and duck confit to bring together the classic Creole flavors of aromatics and subtle spice that layer this dish. Served over rice, this is the perfect meal to feed a crowd (or to eat all yourself).
To complement Kia's gumbo, Lauren has created the Aromatic G&T. A play on the classic Gin and Tonic, Lauren's version includes aromatic bitters and is garnished with a bay leaf, a common ingredient in many Creole dishes.
Like all things Kitchen Rodeo, you'll cook, shake, and stir with Kia and Lauren 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.