Cooking Program: Cocktail Hour Appetizers: Spinach and Artichoke Dip, Crab and Shrimp Dip, and Cevich

Description

Join us on Saturday, June 21, for Cocktail Hour Appetizers: Spinach and Artichoke Dip, Crab and Shrimp Dip, and Ceviche. Enjoy complimentary wine and a chance to purchase the MariThyme Cookbook. Set sail into decadent cuisine at one of our upcoming Chef-led, gourmet cooking classes. With recipes taken straight from the pages of the Texas Maritime Museum’s own Award-Winning Cookbook, MariThyme Treasures, whether you’re a beginner or a seasoned chef, these hands-on classes will teach you how to prepare delicious dishes perfect for any occasion. Chef Deanna is a distinguished culinary artist renowned for her passion for creating innovative and exceptional dining experiences. With over 30 years in the kitchen, Chef Deanna has built a reputation for bringing excellent culinary education to the classroom with modern techniques and traditional flavors in her dishes. Originally from the Dallas Fort Worth area, Chef Deanna has brought her passion for cooking to the Rockport cultural community to share her love for cuisine and knowledge as an instructor. This deep-rooted connection to food led her to pursue formal training at Le Cordon Bleu where she honed her skills in French cuisine, pastry arts, and food science. Chef Deanna has enjoyed a career as an executive chef in top-notch restaurants and hotels, and her career took off learning the nuances of flavor profiles and techniques for the culinary elite. Chef Deanna is more than just a chef, an artist, a leader, and an innovator of cuisine dedicated to inspiring and delighting food lovers.