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Season’s gives chefs ‘night out’


Executive chef Deron Little, owner of Season’s Café in Renaissance | Farragut, shared outdoor grilling techniques with more than 100 people June 17-18.

Little hosted two Chef’s Night Out cooking classes, covering everything from grill types and techniques to dry rub, brine and barbecue recipes.

“You really want to play with your grill and with the product you’re cooking,” Little said.

Little grilled his food on a rented grill big enough to accommodate the amounts of food he needed to cook. However, he displayed a gas grill and a Big Green Egg, a porcelain egg-shaped grill and smoker.

Little repeatedly expressed his desire to own an Egg, which is well known for its ability to slowly cook meat and hold heat well.

Little shared recipes for mango chutney, pizza dough, apple brine, barbecue dry rub and apricot barbecue sauce.

These recipes were used in the menu he served that evening, which included grilled shrimp with mango chutney, grilled chicken with grilled corn on the cob, grill-toasted pizza topped with feta cheese and grilled zucchini and yellow squash, and grilled watermelon with lemon sorbet and a balsamic drizzle.

Little also shared grilling tips, including how to tell when meat has reached the desired degree of doneness without poking holes to test it.

Little tested the meat’s firmness and compared it to the firmness of his palm as he slowly clenched his hand. The closer a meat gets to being “well done,” the firmer it becomes.

Little also recommended searing meat first to “seal up the pores” and never to turn meat more than four times when grilling.

Season’s cooking classes routinely fill up weeks in advance. The next cooking class will be held in August. The last class of the year will be held in October.

According to Little, the theme of the October class will be holiday hor d’oeuvres.

For more information, call Season’s at 865-671-3679.

 

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