Cooking Demonstrations at Alexander’s Restaurant this Summer
Updated: Jan 11, 2022
Gather round the table for these new cooking demonstrations at Alexander's led by our new Resort Executive Chef, Charles Pejeau. Whether you are local or visiting us here on Hilton Head Island, we all know how great food can surface wonderful memories. Our Chef will teach you both the “science” as well as the process behind each recipe, so you can replicate at home and transport you back to your time here in the South.
Have fun, learn something new and give back to your local community. All the money collected will be given to the Deep Well Project helping neighbors in need for over 40 years. Each demonstration is $25 per person and includes a glass of sparkling wine and a culinary gift to take home.
While we missed you at the first one in April, which was a demo of a fresh Caprese Salad & Gazpacho, there are still plenty of opportunities to catch us each month throughout the year! Our next few demos are a great chance to bring some traditional Southern recipes back home to your family and friends. Whether you’re hosting a casual barbecue with friends or serving appetizers for a special holiday party, these recipes are guaranteed to impress.
Sunday, May 23, 2-3 p.m. How to make Pickled Shrimp & Pimento Cheese
As things start warming up in May, let’s cool down with some Low Country classics. We will teach you the sweet science (not boxing) of pickling using local shrimp. We will also take you step by step through the production process of Alexander’s famous homemade pimento cheese.
Sunday, June 13, 2-3 p.m. How to make Buttermilk & Brined Fried Chicken and Homemade BBQ Sauce
Buttermilk is a popular ingredient when making Southern style fried chicken. The slightly acidic buttermilk helps to tenderize the chicken by breaking down some of the proteins in the meat. Chef Charles (Richard Pejeau) will give you tips and insight on how long the chicken should soak in the buttermilk and which seasonings and spices to add to the flour.
Mustard based BBQ sauce is a Lowcountry staple and mustard based sauces were brought to SC during the 1730’s by German immigrants who settled the state between Columbia and Charleston. Carolina “yellow gold” is simple in its ingredients of mustard, vinegar, sugar and spices. However, you need to have a keen eye and steady hand to cook it to perfection. Chef Charles will teach you this process and you’ll be ready to wow your friends and family the next time you have a rack of ribs on the grill.
Sunday, July 25, 2-3 PM: How to make Oklahoma Onion Smash Burgers and Blueberry Hand Pies
The Oklahoma Onion Smash Burger. It might be the best burger you’ve never had. Originating in Oklahoma during the 1920’s, restaurateurs were dealing with the great depression and beef prices were surging. Onions on the other hand were cheap. Essentially a cost saving gamble, turned into a trend and a regional treasure. As route 66 winds through Oklahoma City, you can still find “mom and pop” onion burger diners. Chef Charles (Richard Pejeau) will teach you how to prep, slice, mound and “smash” this burger. You’re in for a treat!
Blueberry Hand pies. Let’s face it. We live in a world of portable food. But a person can only eat so many protein bars and hot pockets… Three cheers for the hand pie. Home cooks can turn out their own wholesome and tasty hand pies and serve them as a convenient make ahead breakfast, lunch, dinner or picnic basket treat.
We can’t wait to see you! Be sure to make a cooking demo reservation today. And don’t forget, Alexander’s offers wine dinners as well, where you can enjoy spectacular food, live music, and of course wonderful wine.