SOLD OUT - Dip into Dips with Butcher & Bee Chef, Chris DeJesus

Chris will show you how to make Butcher & Bee's Whipped Feta, perfect for dipping summer vegetables! He will also teach you the secrets of preparing classic dips such as Caponata and Babaganouj as well as a cooling yoghurt recipe featuring roasted peppers. Paired with the dips and vegetables will be refreshing white wines from around the world. Bring a friend and enjoy a perfect summer evening in the Cottage at Green Door Gourmet!

Chris started in restaurants at the age of 15 working for a family friend’s Italian restaurant. It was then he discovered his passion. Attending Johnson and Wales in Miami for culinary arts, Chris worked his way through some of Miami’s high end hotels. After leaving Miami, Chris’ culinary journey took him to New Orleans where he worked under Chef John Besh. Chris then accepted his first Sous Chef position at Blue Duck Tavern in Washington D.C in which he helped earn them 1 Michelin star in 2016. The south then called him back landing him a position to work under chef Bryan Weaver at Nashville’s Butcher and Bee. Currently Chef Bryan and Chris work together to keep Butcher and Bee’s menu fresh, local and vegetable heavy.