Summer Entertaining: Farm to Table Picnic

Class Overview:

The perfect summer picnic features dishes that balance bold textures with the best seasonal produce. In this demonstration class, Chef Cheo will explore the advantages of the spatchcocking method for poultry and how to use a dry BBQ rub to create a savory crust — without relying on high-sugar sauces that can easily burn.

Beyond the grill, we’ll shift to picnic-stable sides that highlight the mid-July garden harvest. Learn how to select the best heirloom tomatoes and cucumbers, and how high-acid vinaigrettes help maintain the structure and freshness of salads in an outdoor setting. We’ll also cover the science of emulsification for herb-forward dressings and the craft of building complex zero-proof beverages using fruit reductions and botanical infusions.

Expect a technical, yet approachable look at outdoor meal prep, cooking instruction and professional tips for designing a cohesive, transportable summer menu.

In this class you will learn:

• The Spatchcock Technique: The anatomy and execution of flattening poultry for optimal grilling results.
• Stable Side Construction: Techniques for creating vibrant salads that hold up in summer temperatures without wilting.
• Acid Management: Using vinegars and citrus to brighten heavy proteins and preserve garden-fresh colors.
• Botanical Beverage Craft: Preparing fruit-based shrubs and syrups for sophisticated NA pairings.

On the menu: 

• Dry-Rubbed Spatchcocked Chicken: A favorite way to prepare and present a whole chicken.
• Heirloom Tomato & Cucumber Salad: Utilizing garden-fresh tomatoes and crisp cucumbers with a mint-feta vinaigrette.
• Warm Fingerling Potato Salad: An updated approach to the classic side, featuring a grainy mustard and herb-oil dressing that holds up in the summer sun.
• Honey-Cider Summer Slaw: A crunchy, vibrant blend of shredded cabbage, kale and apple tossed in a tangy and creamy dressing.
• Peach & Ginger Shrub Spritzer: A sophisticated, zero-proof refresher that balances the sweetness of July stone fruit with the sharp bite of ginger.

You'll enjoy a sampling lunch featuring these picnic dishes, along with take home recipes.

Please note:  We are unable to accommodate individualized changes to the menu. 

Instructor: 

Chef Cheo Smith brings his experience in kitchens of all sizes — from the home oven to producing hundreds of school lunches a day, and now, to the Farm at the Arb. A Minnesota native, Cheo is a member of the Sisseton Wahpeton Oyate and descendant of the White Earth Nation. He seeks to bridge the gaps in access and knowledge that prevent many people from getting farm fresh ingredients to their dinner table. His mission is to make preparing great tasting and healthy foods accessible to the home cook.