Keto, Paleo, Whole30, Gluten Free, Clean Eating. You know all the buzz words. Do they invoke the heebee jeebees in you? Maybe it’s too hard to eat right. Or,
Keto, Paleo, Whole30, Gluten Free, Clean Eating. You know all the buzz words. Do they invoke the heebee jeebees in you? Maybe it’s too hard to eat right. Or, you want to eat better but don’t know how. Think healthy means boring flavorless, hard to prep meals? Perhaps you’re already diving into a new lifestyle and need some inspiration. Wherever you’re at (even if that includes beer, bbq and bacon), you’re sure to enjoy this class. Promise!
Kick ass chef Tim Byres, owner of Smoke, Chicken Scratch, and new concept, Tight Quarters, will teach three unique, natural, whole and unprocessed dishes that are full of flavor, attitude and style. And the bonus? He’ll impose on you his tips, tricks and hacks to help you prepare these dishes (and more) at home.
And don’t think we’re not going to get our day drinking buzz on. Of course, we’ll be whipping up tasty, low calorie cocktails that you can enjoy at home whilst eating your kick ass healthy meal.
Chef Tim Byres, is the culinary mastermind behind the restaurants SMOKE and Chicken Scratch – some serious meat-centric concepts. He’s widely regarded as an expert in cooking with wood and fires. Byres has been invited to represent his craft by some of the country’s most respected food programs, including The Chew, Meatopia, Bizarre Foods America and Man Fire Food. In 2012, he was named the Southwest Food & Wine Magazine’s “People’s Best New Chef” and in 2014, his book “Smoke: New Firewood Cooking” won a prestigious James Beard Award.
After 25 years in a level 10 stress environment – the restaurant industry – Byres started to look for ways to add balance to his life. “As a chef, it’s easy to eat high on the hog,” he tells me on the phone. “This idea of this super unbalanced, high in processed foods, Western diet” he says, had to go if he was to take care of himself. His father died of complications of diabetes and Chef Tim himself has been diagnosed with pre-diabetes. Thus, Tight Quarters Power Bowls was born.
Tight Quarters menu is focused on power bowls built around the ratio of 70 percent vegetables, 30 percent meat. Into these bowls Chef Tim is coalescing all the R&D he has been doing in his personal life for over more than a year. “It’s awesome,” he says, to make whole food vibrant and fresh.
Simple doesn’t have to be boring.
Join us for this really cool class. Your waistline will thank you.
(Saturday) 12:00 pm - 3:00 pm
5800 Legacy Dr