Test Kitchen

The idea behind this Test Kitchen event is to work together to create a new dish or dishes. Together we will share our knowledge/experience and love of food to create a tasty new dish (es). Please note this is not a competition. We will be working together to create dishes. Depending on the number of participants there is a possibility of breaking off into teams or groups to create a specific type of meal (ie: appetizer, dinner, dessert, or a veggie dish, etc). The first 20 - 30 minutes will be the planning phase to collectively decide on the dish we will create. The entire event should last approximately 3 hrs.
Bring: 2 - 3 food items (anything from your pantry or refrigerator)
An apron
a cutting board
Your ideas  
Provided:
Full use of kitchen including but not necessarily limited to:
Stove, Oven, Microwave, Small Appliances including a 10 cup Food Processor, Spice Grinder, Stand Blender, Hand Blenders, Mixer, Rice Cooker, Deep Fryer, Crock Pot, Pots & Pans,
Assortment of cooking utensils including a meat mallet, garlic press, hand cheese grater, knives, spoons, etc
Assortment of spices and seasonings - email me if you would like to check items on hand. 
4 Boneless Chicken Breasts
Tuna Steak
A whole Pineapple
An assortment of nuts
Cooking Oils: Olive, Grape seed, Peanut, Sesame Seed, Walnut Oil, Pino Press Garlic Gusto Artisan Oil, Safflower oils.
Vinegars: White, Red Wine, Tarragon White Wine Vinegar, Raspberry Blush Vinegar, Rice Wine Vinegar, Apple Cider Vinegar  
Sign Up is Required as Space is Limited (and or email me if you plan to attend as well we provide a list of the items you plan to bring. There still is time, you do not need to know the items you are bringing yet but please provide the list of items no later than Wednesday April 25th.
To sign up please visit our website and become a member (membership is free) and join us for a fun filled afternoon of cooking, sharing and good times!!!! www.thecuttingboardcookingclub.com
Send questions or comments to cuttingboardcookingclub@mail.com or call Laurie at 610-533-2194.