Claire prepares her grilled pork chop with Granny Smith apple chutney, garlic mashed potatoes and asparagus!
Claire Hollingsworth and Chef Dave Switzer of Magnolia Green came up with a special menu to share with the public Sunday, April 15.
Meet Claire! She was a star and winner of Chopped Junior’s “Cuteness Overload” episode where she impressed the judges and won the hearts of viewers with her personality and cooking creativity.
After claiming the title of youngest Chopped Champion at only 9 years old in 2015, Claire created Claire’s Cooking Lab. Claire’s Cooking Lab features her own culinary innovations designed to inspire fun and fearless adventures in cooking. Viewing cooking as “a real-life science experiment,” her whole foods recipes and self-made brand showcases her love of science and mission to end food inequity.
“I get to create things! For me a lot of people are wondering if I’m going to be a chef or not but I don’t want to be a chef, I want to be a food scientist”. – Claire
Featured Menu Entrees:
- Crab stuffed rockfish with garlic mashed potatoes and asparagus
- 8oz Rocket rub sirloin filet with garlic mashed potatoes and asparagus
- Grilled pork chop with Granny Smith apple chutney with garlic mashed potatoes and asparagus
- Thai vegetable stir-fry with jasmine rice
Sunday’s event is sold out.