Chef Tommy Linnett teaches Celebrity Chef Cooking Class at Boys & Girls Club Wednesday
Tommy Linnett, executive chef at The Union Carson, presented the next class in the series, Celebrity Chef Cooking Classes – A Healthy Lifestyles Program, at the Boys & Girls Clubs of Western Nevada, Wednesday.
The series features notable chefs from around Northern Nevada including Clint Jolly (Reno), David Stern of Battle Born Social (Carson City), Mark Estee of The Union Carson, Liberty Food and Wine Exchange and chez louie (Reno) and Charlie Abowd of Café at Adele’s (Carson City).
Linnett prepared Bently Ranch Flat Iron Steak, adding to the eclectic menus preceding him, including Jolly’s Loco Moco, Stern’s Mac & Cheese and Abowd’s Crunchy Chicken Thighs.
Linnett said using local ingredients and sharing them with the local community is what it’s all about.
“I am so excited to be sharing the joy of cooking with the Boys & Girls Clubs of Western Nevada,” Linnett said. “Cooking is something everyone can enjoy and brings us closer as a community. Teaching our youth healthy and easy cooking techniques is something that can last a lifetime.”
Seventh graders, Connor and Darius are in culinary class in school and are aspiring chef's. "If I can’t be a chef then I’ll own my own restaurants," said Darius. Connor said, "I learned you can use coffee grounds as a seasoning."
The teens will be holding a special dinner in culmination where they will cook a healthy meal at the Boys and Girls club for their parents.
The program is interactive and the participants not only learn how to cook, but also learn how to shop for quality ingredients, and how to compare products to choose the healthier and better quality choice.
"Being healthy was a by product of this recipe," said Linnett. "This dish is simple, affordable, and easy to prepare."
Chef Linnett has provided his recipe for his Bently Ranch Flat Iron Steak below:
Bently Ranch Flat Iron Steak
By Executive Chef Tommy Linnett of The Union Carson
Ingredients:
(1) 8oz Bentley Ranch Flat Iron Steak
Coffee Rub:
1 tablespoon ground HUB Coffee
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon brown sugar
Salad:
Wild arugula
2 fennel bulbs, julienne (thin strips)
Citrus Vinaigrette:
2 tablespoons lemon juice
2 tablespoons cup lime juice
1 cup blended oil
Recipe:
Combine all rub ingredients and apply to the steak. Grill to the desired temperature.
For the salad, combine juices and olive oil then whisk together. Lightly dress the arugula and fennel with the dressing.
The Boys & Girls Clubs of Western Nevada serve some 2,500 youth in Carson City and Carson Valley.
The Boys & Girls Clubs of Western Nevada celebrates its 25th anniversary this year, having been a cornerstone of the community since opening its doors in 1993. Serving over 400 youth per day, the Boys & Girls Clubs of Western Nevada provides a safe, structured and positive environment for young people after school, during holidays and summer vacation in six locations around Carson City and Douglas County. For more information, please visit www.bgcwn.org.
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