Cook Up Holiday Cheer with Ellevate DC
Online • Washington, D.C. • December 8, 2020
Join us for a different way to network virtually, learn and have FUN!
Tuesday, December 8, 2020 6:00 PM - 8:00 PM EST
Networking you won’t dread.
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Ellevate Washington DC invites you to a fun evening with the incomparable Serena Wolf - healthy(ish) chef, author, beauty & wellness junkie, and easy laugh!
Serena will teach us how fun it can be to cook a delicious dish and prepare a paired (mo)cocktail, with recipes that are doable by even the most inexperienced and/or kitchen-averse.
In the spirit of giving thanks and giving back to our community, we will be donating part of the proceeds from the event to the Capital Area Food Bank, a DC based charity focused on providing food security for those in need.
Ellevate members and non-members welcome! Connect with us on Twitter and Instagram @EllevateDC
IMPORTANT: Please see the Agenda section for important details. Please have all tools/cookware and ingredients out and ready to go when class starts. There's no need to prep any of the ingredients beforehand--we'll do everything together! Please print out these recipes or have them up on your computer/phone during class for easy reference.
About Serena Wolf: After graduating from Harvard, Serena Wolf cultivated her passion for food at Le Cordon Bleu Paris, receiving her cuisine diploma in 2011. Since then, she has put her culinary skills (and sense of humor) to work as a private chef, culinary instructor, recipe developer, and blogger at Domesticate-Me.com. She is also the best-selling author of The Dude Diet cookbook series and the co-host of Spiraling, “the optimistic anxiety podcast.” Serena’s work has been featured on The TODAY Show, The Chew, The Huffington Post, Redbook, SELF, Woman’s Day, The New York Post, ELLE.com, and FoodandWine.com, as well as many other well-known publications and media outlets. She lives in NYC with her husband/muse.
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Large-holed grater (if you're grating your own cheese)
Fine grater/zester for zesting the lemon
Cocktail shaker (optional)
Lemon Orzo Skillet with Chicken and Artichokes (Serves 4 generously)
1½ pounds boneless, skinless chicken thighs (Breasts will work, but I much prefer thighs.)
1½ tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¾ teaspoon fresh ground pepper, divided
3 garlic cloves, minced
1 cup whole-wheat orzo pasta (uncooked)
2½ cups low-sodium chicken broth
One 12-ounce jar marinated artichoke hearts, drained
1 tablespoon Herbes de Provence
1¼ cups grated Fontina cheese, divided (Gouda or Gruyere is also delicious.)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
¼ cup grated Parmesan cheese
¼ cup flat-leaf parsley leaves, finely chopped (optional)
- 1.Pat the chicken thighs dry, and season them all over with salt and pepper.
- 2.Heat 1 tablespoon of olive oil in a large (12-inch) skillet over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes per side or until it’s a nice golden brown. (The oil may pop and spit a little, so please be careful not to burn yourself!) Transfer the seared chicken to a plate. It won’t be remotely cooked through at this point—it’s going to cook with the orzo.
- 3.Reduce the heat to medium, and add the remaining ½ tablespoon of olive oil to the skillet. Add the orzo and garlic, and cook for 2 minutes, just to toast the orzo and give it a little extra nutty flavor. Add the artichoke hearts, Herbes de Provence, and chicken broth to the pan and bring to a boil over high heat. Lower the heat to a simmer and return the chicken thighs to the skillet. Cover the pan with a lid and cook for 20 minutes until the chicken is cooked through and the orzo is tender. There should still be some liquid in the pan—you need it to keep things saucy.
- 4.Pre-heat the broiler on high.
- 5.Transfer the chicken thighs to a cutting board, and shred the meat with two forks. Return the chicken to the skillet along with half of the Fontina cheese, folding everything together with a spatula. Turn off the heat and stir in the lemon zest and lemon juice. Sprinkle the remaining Fontina and the Parmesan cheese over the orzo, and top with the remaining ¼ teaspoon of black pepper.
- 6.Place the skillet under the broiler. Broil until the cheese is bubbling and lightly browned. This should take about 4 minutes, but broilers are fickle, so keep an eye on it!
- 7.Garnish with the parsley (if using) and serve warm.
Grapefruit-Rosemary Mule: (Serves 1)
2 ounces vodka
2 ounces freshly squeezed pink grapefruit juice (That’s about ½ a grapefruit.)
½ ounce (1 tablespoon) fresh lime juice
3 ounces chilled ginger beer (I like Barritts or Reed’s.)
1 sprig fresh rosemary
Sliced grapefruit (optional)
- 1.Add the vodka, grapefruit and lime juices to a cocktail shaker with ice. Shake vigorously until chilled. Strain the cocktail into a copper mug or tall glass flled with ice. Add ginger beer, and stir to combine.
- 2.Garnish with a sprig of fresh rosemary (which I like to use like a swizzle stick to mix the cocktail) and grapefruit slices if you’re feeling fancy
*To make a mocktail, substitute club soda for the vodka.
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