No Thyme to Cook is thrilled to introduce you to celebrity chef David Guas. New Orleans-born TV personality and chef, David, is widely familiar from his frequent appearances on "The Today Show," “The Talk,” “Food Network,” and his role as host and co-judge of Travel Channel’s summer competition series, "American Grilled." With no battle for attention, Guas has garnered national praise in publications like Food & Wine, Southern Living, Garden & Gun, Saveur and Bon Appétit for showcasing the soul of the South in his sinfully delicious, Louisiana-style favorites and signature desserts at his neighborhood spot in Arlington, Virginia, Bayou Bakery, Coffee Bar & Eatery. Not with a moment to spare, Guas completed his second cookbook with Oxmoor House, Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro, released April 2015. His first cookbook, DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style [Taunton Press 2009] was a James Beard Award finalist and was named one of Food & Wine’s “Best New Dessert Cookbooks.” This hunting, fishing, Harley-riding chef, and father of two sons, is a long-term member of Southern Foodways Alliance; Slow Food USA; Share Our Strength; Chefs for Equality; Real Food for Kids; U.S. State Department and the James Beard Foundation's Culinary Diplomacy Initiative; a former spokesperson for the National Honey Board; a former board member of Best Buddies in Virginia; and is a founding member of District Hogs, a group of DC-area restaurant professionals who ride motorcycles for fun, adventure, food, and charity.
In this special class David will create three amazing dishes (and one specialty drink) from his wildly popular cookbook, Grill Nation. The menu features:
· Grilled Head-On New Orleans Style BBQ Shrimp
· Grilled Smoked Cauliflower
· Grilled Pound Cake w/ Rum Grilled Pineapple
· Backyard NOLA Swingers (a lovely blending of wildflower honey, grapefruit juice, dark rum, fresh rosemary & jalapeno slices)
Each ticket includes the above menu as well as a signed copy of David’s cookbook, Grill Nation.