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

Chimichurri Sauce

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
6-8
Servings
Prep Time
10
minutes
Cook Time
0
minutes

Ingredients

  • 1 cup loosely packed fresh flat-leaf parsley leaves

  • 1 cup loosely packed fresh cilantro leaves

  • 1 Serrano pepper, stemmed, seeded, and coarsely chopped

  • 1/4 cup coarsely chopped onion

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup red wine vinegar

  • 4 cloves garlic, chopped

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon red pepper flakes, or to taste

  • 1/8 teaspoon salt, or to taste

  • 1/8 teaspoon freshly ground pepper, or to taste

  • pinch of sugar

Instructions

Steak Recipe

Sous Vide NY Strip Steak

Blend Sauce

Add all ingredients to a blender and blend to the desired consistency.

Adjust and Serve

Taste and adjust seasoning as needed. Serve with steak, chicken, or fish.

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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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