Our last SLCmixer was a prohibition style mixology class with Loren from Bar X. And although cocktails where the highlight and purpose of the evening I still pondered what foods to serve in this tiny speakeasy. As folks chatted and sipped I didn’t want them go hungry. With the donations of a few local food providers: Breadspong and Some Guys Special Sauce, our guests were served thick slices of artisan bread by Breadsong, still warm from the oven, and were also able to lather on their selection of either slice of toast or over a layer of creamy goat cheese on toast. Really their uses are limitless.. over salad, over grains, on oats, over cake…
Our evening was complete with cocktails, carbs, and no shortage of special sauces.
These roasted balsamic and vanilla strawberries and great over ice cream or with yogurt.
- 2 lbs strawberries, about 2 packages
- 1/4 cup sugar
- 3 tablespoons balsamic vinegar
- 1 teaspoon vanilla bean paste
Toss Strawberries with sugar, balsamic, and vanilla bean paste. Line baking pan with parchment or silt pat and bake for 10-12 minutes at 400 degrees.