Virtual Summer Sauces: Chimichurri, Pesto, Salsas

Tuesday, May 5th, 2026 3:00 pm to 4:00 pm, MST

Virtual Summer Sauces Chimichurri, Pesto, Salsas is a vibrant online class that celebrates the fresh, bold flavors of the season. You will learn how to balance herbs, acidity, and texture while mastering versatile techniques for creating bright, flavorful sauces that elevate everything from grilled meats to vegetables and seafood. Designed for kitchens featuring Wolf cooking appliances and Sub-Zero refrigeration, this experience delivers precision, freshness, and effortless summer entertaining.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Roasted Salsa Verde

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
10
minutes
Cook Time
10
minutes

Modes

Convection Roast

Ingredients

  • 6–8 medium (about 12 ounces) tomatillos, husked, rinsed, cored, and halved

  • 1 Serrano chile, stemmed, seeded, and halved

  • 1 Anaheim or poblano chile, stemmed, seeded, and halved

  • About 1 cup fresh cilantro leaves, chopped

  • 1/2 white onion, diced

  • 1 lime, juiced

  • salt, to taste

Instructions

Roast Vegetables

Heat the Wolf Oven on Convection Roast mode at 400 degrees. Place the rack in position 5 and line a sheet pan with foil. Arrange the tomatillo halves and chiles on the pan, cut side down. Roast for 8–10 minutes, or until the vegetables are just starting to brown.

Blend Salsa

Remove from the oven and allow to cool for 8–10 minutes. Transfer the roasted vegetables and juices to a blender or food processor and pulse until a chunky texture forms.

Finish

Add the onion, cilantro, and about 1 Tablespoon of lime juice (to taste), then pulse a few times to combine. Season with salt to taste. Serve with chips, fish tacos, or over eggs.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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