President / CEO

R. Harrison

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StrongBox Wealth Presents: Cooking for a Cause KC!

Dec 
13th
 at 
7:00pm

12:00pm

Lunch Break

sponsored by wawa

Ellen Nelson

CEO & co-founder

Ellen Nelson is CEO and co-founder of Stone, a leading news and media company for young people.  From global affairs and politics to technology and science to sports and music, Stone offers insightful stories and compelling perspectives on the issues that define a generation.

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Clear your calendar - It's going down! Splash Blocks kicks off on April 20th, and you're invited to take part in the festivities. Splash HQ (122 W 26th St) is our meeting spot for a night of fun and excitement. Come one, come all, bring a guest, and hang loose. This is going to be epic!

About
Schedule
Speakers
Venue

A Live Virtual Cooking Event With

Chef Conrad Barbera of Summit Grill

StrongBox Wealth Presents: Cooking for a Cause KC!

May 
13th
 at 
6:00pm 
CDT
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StrongBox Wealth Presents: Cooking for a Cause!

May 
13
, 
2020
 at 
6:00pm

A Festive & Free Evening With Chef Conrad of Summit Grill

Register Now
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Clear your calendar - It's going down! Splash Blocks kicks off on April 21st, and you're invited to take part in the festivities. Splash HQ (122 W 26th St) is our meeting spot for a night of fun and excitement. Come one, come all, bring a guest, and hang loose. This is going to be epic!

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StrongBox Wealth Presents: Cooking for a Cause KC!
May 
13th
 at 
6:00pm
StrongBox Wealth Presents: Cooking for a Cause KC!
REGISTER NOW
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Text Block #4

Join us virtually and participate in this free exclusive experience where you can cook alongside Chef Conrad as he prepares a favorite dish and specialty cocktail.

 

While cooking his Herb Marinated Shrimp or Chicken Grilled Spring Vegetable Salad, Conrad will engage in a lively Q&A where you can learn his Summit Grill Kitchen secrets.

 

DOWNLOAD THE INGREDIENTS  AND INSTRUCTIONS 

Don't forget your groceries!

REGISTER NOW
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DOWNLOAD THE INGREDIENTS AND INSTRUCTIONS

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Grilled Spring Vegetable Salad with Poppy Seed Dressing and Herb Marinated Shrimp

(Shrimp can be subsitituted for your choice of Protein)

 

2 cups Baby Kale / Spinach Mix (or your favorite power green mix)

3 tbl Poppy Seed Dressing (recipe below)

 

In a separate bowl:

 

2 each              Asparagus Spears, grilled (cut on a bias 1-1/2”)

8 each              Sugar Snap Peas, blanched and cleaned

2 tbl                 Spring Peas, shelled

2 tbl                 Edamame, shelled

3 tbl                 Extra Virgin Olive Oil

½ ea                 Lemon, juiced

1 tbl                 Parsley, chopped

to taste             Salt & Pepper

 

To garnish:

3-4 each           Spring Onions, quartered grilled

2 tbl                 Toasted Almonds, crushed

3 tbl                 Manchego Cheese, shaved thin

 

On a hot grill or grill pan cook asparagus and spring onions until lightly charred.  Spring Onions should have some color and greens wilted.  Season lightly with salt & pepper.  Cut asparagus into thirds on a bias.

 

In a large bowl mound baby kale and spinach mixture.  Drizzle generously with poppy seed dressing.

 

In a separate bowl combine asparagus spears (from above), sugar snap, spring peas, edamame and toss with extra virgin olive oil, lemon juice, parsley and salt and pepper.  Mound vegetables on top of the greens.

 

Arrange grilled spring onions around the salad, bulbs resting at the base of the greens and stalks resting on top.  Top salad with toasted almonds and manchego cheese.  Enjoy!

 

 

Poppy Seed Dressing

 

2 cups              Mayonnaise

2 tbl                 Dijon Mustard

2 tbl                 Poppy Seeds

¼ cup, 1 tbl       Honey

½ cup               Vinegar, rice wine

to taste             Salt, kosher`

to taste             Black Pepper, coarse ground


 

·      Combine all ingredients in a mixing bowl and whisk to incorporate.

 

Herb Marinated Shrimp

 

1 cup                Extra Virgin Olive Oil

2 tbl                 Hot Sauce, Crystal or Cholula

1 tsp                 Garlic, minced

1 tbl                 Tomato Paste

2 tsp                 Oregano, dried

1 tsp                 Salt, kosher

1 tsp                 Black Pepper, coarse ground

2 lb                   Large Shrimp, tail-on

 

as needed         Parsley, chopped

as needed         Lemon Juice

 

Combine the first set of ingredients in a mixing bowl and whisk until incorporated. 

 

In a resealable bag, combine marinade and shrimp and allow to marinate for 4-8 hours (minimum).

 

(Shrimp can be grilled or pan seared). Before cooking coat in parsley and cook until done.

 

Coat lightly with lemon juice after cooking.

 

White & Black Margarita

 

2oz                   Espolòn Blanco Tequila

½oz                  Orange Liqueur

1-½oz               Coco Real, cream of coconut

½ oz                 Lime Juice

 

as needed         Himalayan Black Salt

 

·       Combine all ingredients in a shaker over ice.  Shake vigorously for 1 minute.  Strain into glass rimmed with Himalayan Black Salt.


Cooking for a cause - helping those in need

We can't wait to have a fun evening with Conrad and the community. We also understand there are many who are unable to attend this experience because they need our help during these challenging times. Should you feel inspired to give, we have identified two important causes to directly benefit from Cooking for a Cause KC event. StrongBox Wealth will match the first $2,500 in donations.

 

First, the Kansas City Regional COVID-19 Response and Recovery Fund was established in March 2020 by the Greater Kansas City Community Foundation, United Way of Greater Kansas City, LISC Greater Kansas City (Local Initiatives Support Corporation), and the Mid-America Regional Council (MARC). Grants support nonprofit organizations in operations and services focusing on critical needs, including, but not limited to housing support (rent, mortgage, utilities), food insecurity, access to health care, and other critical human services. Read more and donate here: https://gkccf.kimbia.com/kans59 


Second, the Summit Grill Employee Fund assists Kansas City metro restaurant employees who have been displaced and out of work during this COVID-19 mandated lockdown. Donate here: _____________

COOKING FOR A CAUSE KC - HELPING THOSE IN NEED

Starting your own business and picking the right niche in no time

We can't wait to have a fun evening with Conrad and the community. We also understand there are many who are unable to attend this experience because they need our help during these challenging times. Should you feel inspired to give, we have identified an important cause to directly benefit from Cooking for a Cause KC event. StrongBox Wealth will match the first $2,500 in donations.

 


The Kansas City Regional COVID-19 Response and Recovery Fund was established in March 2020 by the Greater Kansas City Community Foundation, United Way of Greater Kansas City, LISC Greater Kansas City (Local Initiatives Support Corporation), and the Mid-America Regional Council (MARC). Grants support nonprofit organizations in operations and services focusing on critical needs, including, but not limited to housing support (rent, mortgage, utilities), food insecurity, access to health care, and other critical human services.  Read more and make your tax deductible donation here: https://gkccf.kimbia.com/kans59 


Summit Grill Restaurant Group

#PixelPalace

Join us virtually and participate in this free exclusive experience where you can cook alongside Chef Conrad as he prepares a favorite dish and specialty cocktail.

 

While cooking his Herb Marinated Shrimp or Chicken Grilled Spring Vegetable Salad, Conrad will engage in a lively Q&A where you can learn his Summit Grill Kitchen secrets.

 

DOWNLOAD THE INGREDIENTS  AND INSTRUCTIONS 

Don't forget your groceries!

Meet the Chef

Conrad Barbera

Executive Chef

Summit Grill and South of Summit Taqueria & Tequila

 

Executive Chef Conrad Barbera joined Summit Restaurant Group in January 2020 to oversee the operations at Summit Grill and South of Summit Taqueria in the Waldo Neighborhood of Kansas City.  As Executive Chef he oversees the day-to-day operations of the main kitchens and ensures the best quality products are utilized.

 

Chef Barbera attended Louisiana State University studying Engineering when he received his first restaurant job as a sauté cook with Semolina Restaurant in Baton Rouge, Louisiana.  It was here he fell in love with the pace and intensity the kitchen atmosphere provided and quickly progressed to kitchen manager.  After Hurricane Katrina he pursued his passion for cooking and attended Johnson & Wales University to hone his culinary skills.  During this time, he made his way back to New Orleans, Louisiana post-Katrina and worked at Lüke Restaurant one of John Besh’s kitchens in the heart of the Central Business District.

 

Prior to joining Summit Restaurant group, Chef Barbera spent the last 13 years with McCormick & Schmick’s Seafood Restaurant where he started as a saute cook during culinary school and progressed through the ranks of Sous Chef, Executive Chef, Task Force Chef and finally Regional Chef overseeing 12 units on the East Coast and in Minnesota.  He was integral in developing new training programs for the concept and creating recipes and dishes that were featured across the country during promotions.

 

Before placing his roots in Kansas City, Chef Barbera spent the last year living in a self-converted camper van traveling the mid-west visiting locales such as Yellowstone National Forest, Bryce Canyon National Park, White Sands National Park, Arches National Park and Jackson Hole, Wyoming where he enjoyed camping, back country hikes and cooking outdoors.

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#cookingforacauseKC

Get social and enter to win Summit Restaurant Group gift cards & a bottle of Espolòn Blanco Tequila featured in the pairing cocktail by using the hashtag #CookingForACauseKC and tagging @SummitGrill and @StrongBoxWealth on Facebook.

Contest winners will be awarded after the event.

 

Visit Our Website To Learn More About StrongBox Wealth

Meet Chef Conrad

Starting your own business and picking the right niche in no time

Conrad Barbera

Executive Chef

Summit Grill and South of Summit Taqueria & Tequila

 

Executive Chef Conrad Barbera joined Summit Restaurant Group in January 2020 to oversee the operations at Summit Grill and South of Summit Taqueria in the Waldo Neighborhood of Kansas City.  As Executive Chef he oversees the day-to-day operations of the main kitchens and ensures the best quality products are utilized.

 

Chef Barbera attended Louisiana State University studying Engineering when he received his first restaurant job as a sauté cook with Semolina Restaurant in Baton Rouge, Louisiana.  It was here he fell in love with the pace and intensity the kitchen atmosphere provided and quickly progressed to kitchen manager.  After Hurricane Katrina he pursued his passion for cooking and attended Johnson & Wales University to hone his culinary skills.  During this time, he made his way back to New Orleans, Louisiana post-Katrina and worked at Lüke Restaurant one of John Besh’s kitchens in the heart of the Central Business District.

 

Prior to joining Summit Restaurant group, Chef Barbera spent the last 13 years with McCormick & Schmick’s Seafood Restaurant where he started as a saute cook during culinary school and progressed through the ranks of Sous Chef, Executive Chef, Task Force Chef and finally Regional Chef overseeing 12 units on the East Coast and in Minnesota.  He was integral in developing new training programs for the concept and creating recipes and dishes that were featured across the country during promotions.

 

Before placing his roots in Kansas City, Chef Barbera spent the last year living in a self-converted camper van traveling the mid-west visiting locales such as Yellowstone National Forest, Bryce Canyon National Park, White Sands National Park, Arches National Park and Jackson Hole, Wyoming where he enjoyed camping, back country hikes and cooking outdoors.

#PixelPalace

MEET CHEF CONRAD:

Conrad Barbera

Executive Chef

Summit Grill and South of Summit Taqueria & Tequila

 

Executive Chef Conrad Barbera joined Summit Restaurant Group in January 2020 to oversee the operations at Summit Grill and South of Summit Taqueria in the Waldo Neighborhood of Kansas City.  As Executive Chef he oversees the day-to-day operations of the main kitchens and ensures the best quality products are utilized.

 

Chef Barbera attended Louisiana State University studying Engineering when he received his first restaurant job as a sauté cook with Semolina Restaurant in Baton Rouge, Louisiana.  It was here he fell in love with the pace and intensity the kitchen atmosphere provided and quickly progressed to kitchen manager.  After Hurricane Katrina he pursued his passion for cooking and attended Johnson & Wales University to hone his culinary skills.  During this time, he made his way back to New Orleans, Louisiana post-Katrina and worked at Lüke Restaurant one of John Besh’s kitchens in the heart of the Central Business District.

 

Prior to joining Summit Restaurant group, Chef Barbera spent the last 13 years with McCormick & Schmick’s Seafood Restaurant where he started as a saute cook during culinary school and progressed through the ranks of Sous Chef, Executive Chef, Task Force Chef and finally Regional Chef overseeing 12 units on the East Coast and in Minnesota.  He was integral in developing new training programs for the concept and creating recipes and dishes that were featured across the country during promotions.

 

Before placing his roots in Kansas City, Chef Barbera spent the last year living in a self-converted camper van traveling the mid-west visiting locales such as Yellowstone National Forest, Bryce Canyon National Park, White Sands National Park, Arches National Park and Jackson Hole, Wyoming where he enjoyed camping, back country hikes and cooking outdoors.

Meet Chef Conrad:

Marc's Meatballs Pomodoro, Polenta

Starting your own business and picking the right niche in no time

Join us virtually and participate in this free exclusive experience where you can cook alongside Chef Conrad as he prepares a favorite dish and specialty cocktail.

 

While cooking his Herb Marinated Shrimp or Chicken Grilled Spring Vegetable Salad, Conrad will engage in a lively Q&A where you can learn his Summit Grill Kitchen secrets.

 

DOWNLOAD THE INGREDIENTS  AND INSTRUCTIONS 

Don't forget your groceries!

#PixelPalace

Share all of your party photos!

Text Block #1

Starting your own business and picking the right niche in no time

Disclosures

Text Block #10

Join us virtually and participate in this free exclusive experience where you can cook alongside Chef Conrad as he prepares a favorite dish and specialty cocktail.

 

While cooking his Herb Marinated Shrimp or Chicken Grilled Spring Vegetable Salad, Conrad will engage in a lively Q&A where you can learn his Summit Grill Kitchen secrets.

 

DOWNLOAD THE INGREDIENTS  AND INSTRUCTIONS 

Don't forget your groceries!

List

Block #3

Clear your calendar - It's going down! Splash Blocks kicks off on April 20th, and you're invited to take part in the festivities. Splash HQ (122 W 26th St) is our meeting spot for a night of fun and excitement. Come one, come all, bring a guest, and hang loose. This is going to be epic!

Menu

Clear your calendar - It's going down! Splash Blocks kicks off on April 20th, and you're invited to take part in the festivities. Splash HQ (122 W 26th St) is our meeting spot for a night of fun and excitement. Come one, come all, bring a guest, and hang loose. This is going to be epic!

Fast and Easy

Clear your calendar - It's going down! Splash Blocks kicks off on April 20th, and you're invited to take part in the festivities. Splash HQ (122 W 26th St) is our meeting spot for a night of fun and excitement. Come one, come all, bring a guest, and hang loose. This is going to be epic!

Clean and Simple

Clear your calendar - It's going down! Splash Blocks kicks off on April 20th, and you're invited to take part in the festivities. Splash HQ (122 W 26th St) is our meeting spot for a night of fun and excitement. Come one, come all, bring a guest, and hang loose. This is going to be epic!

schedule

5:00Pm

Welcome

5:30pm

 Networking


6:00pm

Speaker – Taylor James Ross

6:30Pm

Speaker – Jet Rodriguez

7:00pm

Happy Hour

7:30pm

Band Begins

Deep-data insights combined with masterful storytelling as never before.

jane doe

Speakers

Taylor James Ross

CEO, Marks tower

Ross is CEO and co-founder of Marks Tower, a leading news and media company for young people. From global affairs and politics to technology and science to sports and music, Marks Tower offers insightful stories and compelling perspectives on the issues that define a generation.

Jet Rodriguez

co-founder, Smalls

Jet Rodriguez is co-founder & editor-at-large of Smalls, an apparel and branding company for word travelers. From global affairs and politics to technology and science to sports and music, Rodriguez offers insightful stories and compelling perspectives on the issues that define a generation.

The venue

Located in Chelsea, this street is the heart of the New York start-up scene.  

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