ENTREE
SPICE RUBBED FLANK STEAK
with ginger-tomato chutney
SMALL PLATES
SHAVED KALE & BRUSSEL SPROUT
with citrus-truffle vinaigrette
STUFFED BELL PEPPERS
with tomato, herbs and mozzarella cheese
DESSERT
BERRY CRUMBLE
with fresh berry topping
Salesforce.com Reps teamed up with the Penrod Sales team to learn how to prepare a delicious meal in the heart of Chicago. The evening began with a quick lesson on knife etiquette and best practices in the kitchen from Chef Ian, followed by food prep. The team was broken up into groups and given different jobs for preparing the meal throughout the night. Wine and conversation both flowed easily as everyone learned proper techniques for cooking and got to know each other. When everything was prepared the team sat down around a large table together, talked with the chef about previous groups and meals, and enjoyed the delicious food that was the outcome of their newly learned skills.
