Featured Visiting Chef Melissa Utschig

Hi everyone! I’m excited to be returning to the Savory Spoon as a guest chef specializing in international cuisine. Get ready to take your taste buds on a world tour right here in Ellison Bay!

With a passion for cooking, entertaining and traveling, I’ve created delicious, globally inspired menus based on the cooking practices and traditions from different countries and regions around the world. We’ll cook some of my favorite recipes from Greece, Persia (Iran), the Mediterranean, Italy, Spain, Thailand, Morocco, and South America.

In 2016, I was honored to have a two-page spread in the Milwaukee Journal/Sentinel’s Food section featuring me as a Great Host for my ethnic themed cooking parties. The article included a few of my recipes from a South American themed party…some of which I will be sharing with you in a class on August 5th. We’ll be making Brazil’s famous (addicting) cheese bread, Ecuadorian mango and shrimp ceviche, Bolivian heart of palm salad, Argentine grilled flank steak with chimichurri, roasted potatoes and for dessert, a Brazilian molten dulce de leche cake with sour cream sorbet. It’s a perfect summer menu you’ll want to make over and over again.

No matter the cuisine, you will be introduced to ingredients you may not be familiar with, plus I’ll share my chef tips and tricks, assist in sharpening your knife skills and help you gain more confidence in the kitchen.

Come for the food, come for the fun! I’ll take you on a trip you’ll surely remember.

To give you a jump start on grilling season, I’d like to share my chimichurri recipe with you (below).

Melissa’s Class Schedule

June 25 Greek
July 23 Persian
August 5  South America
August 18 Spanish Table
Sept 2 Thai
October 1 Italian Entertaining
Oct 20 Taste of Morocco

Ingredients
1 cup lightly packed chopped flat-leaf parsley
3 to 5 cloves garlic, minced
2 tablespoons shallot, minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
3/4 cup vegetable
3 tablespoons sherry wine vinegar
3 tablespoons lemon juice

Directions
Combine parsley, garlic, shallots, salt, pepper and chili pepper flakes in a blender or food processor and pulse until well chopped, but not pureed. Transfer the mixture to a separate bowl. Add olive oil, vinegar and lemon juice and stir. Set aside to serve with grilled flank steak.

*Watch Melissa make this during the recipe segment on WFRV Local 5 LIVE, Monday, June 20 between 9:00 and 10:00 a.m.

Piknik-A-Go-Go
Recipe of the Month: Argentine Chimichurri Sauce