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The Oil Tree

Event: Chef Series with Chris Becker

Event: Chef Series with Chris Becker

Regular price $ 60.00 USD
Regular price Sale price $ 60.00 USD
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Reserve your spot for this months event! 

May 29 from 6pm to 7:30pm  |  $60 per person  | Enjoy 10% off entire store following event

Join The Oil Tree and our new resident Chef, Chris Becker, for an evening of light bites, drinks, and fun. Select beverages will be provided. Feel free to BYOB!

Chef Chris will guide the class through his delicious recipes. You will learn how to prepare two unique dishes highlighting The Oil Tree's monthly featured oil and vinegar pairing.

Recipe 1: Sautéed Shrimp with Corn and Spinach

This Sautéed Shrimp with Corn and Spinach is a showstopper and will impress any guest. 

  • Tender shrimp sautéed in aromatic Baklouti Green Chili Fused Olive Oil
  • Sweet corn and earthy spinach provide delicious contrast
  • Finished with a splash of Peach Aged White Balsamic Vinegar for a touch of fruity acidity

This dish comes together beautifully for an easy yet elegant weeknight meal. The combination of plump shrimp, crisp vegetables, and zesty flavors excites the palate. Generous amounts of shrimp make it satisfying and substantial. The Baklouti Green Chili Olive Oil infuses the shrimp with a gentle heat that perfectly complements the sweet corn and earthy spinach. A final drizzle of Peach Aged White Balsamic adds a pleasant fruity note to balance the flavors. Your guests will be wowed by this restaurant-worthy meal you can make at home in less than an hour.

Recipe 2: Chilled Asparagus with "quickly pickled" Shallots

Chilled Asparagus with "quickly pickled" Shallots is an easy way to add a pop of color and brightness to any meal. The slender green asparagus spears are lightly blanched to maintain their snap. Thinly sliced shallots are tossed in Aged White Peach Balsamic Vinegar and quickly pickled to amplify their crisp, pungent bite. Together, they make a stellar side or light appetizer that feels special but couldn't be simpler to make.

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