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!

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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.

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 

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.

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!

Disclosures