In Episode 20, we whip up and enjoy some cooling beer cocktails with herbs, chiles and citrus, a chili crisp condiment that you will want to put onto everything AND vegan veggie buns. YUM. All of this will put us in the perfect mood for some live music.
SHAKE ALONG WITH BELINDA: This week, Belinda walks us through two of her favorite beer cocktail creations that she launched at the St Regis in Mexico City: The Cilantro Chile Cooler & The Grapefruit Cooler. Click the drinks for the recipes!
COOK (VEGAN) ALONG WITH MARK CHI: The newly minted vegan himself, Mark Chi shows us how to make these delicious, authentic Pan-Fried Steamed Veggie Baos and a Chili Crisp Condiment. Click the dishes for the recipes! We also added a BONUS Scallion Pancake Recipe for those who want to go all the way with us.
SIT BACK & RELAX ALONG WITH JOE HURT: Incredible pianist, composer, and photographer, Joe Hurt closes out brunch with a tune or two that will start your week off right! We have missed sitting at the piano at Gibson’s with him.
