A day spent #COOKINGWITHCABOT

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A day spent #COOKINGWITHCABOT

Last week I had the pleasure of attending #CookingwithCabot with some of my #SundaySupper friends.The event was super delicious and great fun.  Cabot Creamery Co-Operative is way more than just a cheese company. Every time I attend an event with them I fall more in love with the company and what they stand for.

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The venue: East End Market

The venue for this delightful afternoon was the amazing East End Market.  I was able to walk through the establishment and talk with a few of the staff.  Everyone seemed sincerely happy and the products were superior, probably why Cabot choose that venue.

More than just great dairy

I am sure everyone knows of Cabot Cheeses and dairy products. But most people don’t understand who the amazing people are that bring those high quality dairy products to your store.  The Cabot brand is actually a cooperative of over 1,100 farms, each with the same idea of paying it forward.  Cabot gives back to some pretty amazing people; people I actually consider heroes.  Americas great volunteers are true heroes. They give their time for no reason other than to help others.

 

The families of Cabot have a Department of Gratitude that has a few different ways to pay it forward to the volunteers all over, not just in their immediate communities either.  The Department of gratitude has done many “Random acts of Cheddar”  Check out some of the great things the folks over at Cabot do to pay it forward.

Food, Food, and more Food

Ok, so now back to the amazing #CookingwithCabot event. We had such a marvelous time socializing, cooking with Chef Jimmy, and of course eating. We started out with a yogurt parfait bar. I am not a big fan of plain yogurt but decided to give it a try. I put it on the bottom of my mason jar in case I didn’t like it.  The I added the vanilla for the next layer. The vanilla one was amazing and the plain was PERFECT! I scraped mine clean and got every bite out!

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We then headed into the kitchen with Chef Jimmy to make cornbread with the Cabot yogurt and sweet potatoes. Yup, sweet potato corn bread! It was moist and the sweet potato added to the texture and flavor. Chef Jimmy’s tip is to heat the oil in the cast iron skillet. It oils the pan to prevent sticking.

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We then moved on to Making Alpine Macaroni and Cheese with another great tip. Heat the milk before adding it to the roux. We had a variety of toppings to add put I gobbled mine up before I could even take a picture. What, don’t judge, it was that good!

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Our final part of the cooking part of #CookingwithCabot was a delicious taco shell made out of cheese. The cheese shell was then filled with delicious veggies and topped with a fabulous slaw!

You can find the recipes from the event below:

Alpine Macaroni and Cheese  

Cabot Cheddar Lace Crisp Taco Shells 

Sweet Potato Cornbread

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Drumsticks to exercise with?

After all that eating we were able to work with Candace on a workout.  At first I was not to excited about a workout after all that indulgent food but it was so fun and felt great that I could of kept going. Candace had us doing a drumming exercise. You can check out the video my friend Isabel posted on Facebook Live HERE.

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We then headed downstairs to eat some lunch because you know we were just starving after that workout and eating all morning! We at this amazing grilled cheese, creamy tomato soup and a salad. Then came dessert which was the BEST cookie I ever ate with a shooter of milk.

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A little friendly COMPETITION

After stuffing our faces again, we headed back up stairs to compete in creating a cheeseboard. I had a great team but we had some stiff competition from the other 4 teams. Unfortunately  our beautiful cheeseboard didn’t win but we still had a great time.

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Maybe Cheese for YOU?

The next time you head to the store make sure to grab some Cabot products and know your supporting a great company with great morals!  Cabot is also offering a Giveaway to 1 lucky My World Simplified reader! Enter below or on my Facebook Page

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a Rafflecopter giveaway

 

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Comments

  1. I love the Alpine cheese

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