Chef 2 Chef: Culinary Demonstration

Sunday, March 17, 11am – 2pm

BUY TICKETS

Advancing San Antonio’s designation as ‘Creative City of Gastronomy’ by UNESCO (only the second city in the U.S. to earn this distinction and first in Texas), the San Antonio Botanical Garden is thrilled to host a culinary demonstration with four executive chefs and four San Antonio contestants from the seventh season of MASTERCHEF JUNIOR which premieres Tuesday, March 12 (8:00-10:00 PM ET/PT) on FOX. The event, Chef 2 Chef, will be at the San Antonio Botanical Garden’s outdoor CHEF Teaching Kitchen on Sunday March 17 from 11am-2pm.

Your MC’s for the program will be Chef Dave Terrazas, San Antonio Botanical Garden and Lilla Bernal, faculty at The Culinary Institute of America. Event photography and video courtesy of Limelight San Antonio.

Seating is limited. Tickets can be purchased online at sabot.org.

San Antonio Chefs include:
• Chef John Brand from Supper (Hotel Emma) – Contemporary
• Chef Elizabeth Johnson from Pharm Table – Plant-based
• Chef Nelson Millán from the San Antonio Country Club – Latin American
• Chef Laurent Rea from Signature – French

San Antonio MASTERCHEF JUNIOR Contestants include:
• Jayden, age 12
• Nayeli, age 9
• Neko, age 11
• Thomas, age 12

Chefs will create deliciously healthy recipes, harvesting produce from the Garden’s own culinary garden. The recipes will reflect the diverse culinary traditions of the chefs participating in the event including contemporary, plant-based, Latin American, and French cuisine. Each paired chef team will demonstrate and present their dish, while the Garden’s culinary and wellness team will partner with students from University of Texas at San Antonio, Incarnate Word, and the Culinary Institute of America to prepare tastings for all registered participants.

MENU

Chef Elizabeth Johnson with Nayeli
Kitchari with beet mash, winter salad with carrot-sumac dressing, cilantro coconut chutney, beet noodles, carrot ribbons, toasted pepita, coconut flakes

Chef Laurent Rea with Neko
Leek tart au gratin with Gruyère, and SABOT culinary garden salad

Chef Nelson Millan with Jayden
Camarones en coco y genjibre, arroz verde (shrimp with coconut and ginger, bamboo green cilantro and jalapeño rice)

Chef John Brand with Thomas
Tahini roasted vegetables on flatbread with Provençal vinaigrette