Level Up Your Holiday Appetizers

Wow your guests with a delicious spread of appetizers, wine pairings, and specialty drinks this holiday season. Chef Ian Pavelsky of Dam Chicken will host a virtual cooking demonstration during this month’s event. A recipe list is included below if you’d like to follow along during the event, or bookmark your favorites afterwards. Don’t miss out on the live stream of this event, as you’ll have a chance to win Dam Chicken gift cards and merchandise, and more. 

Chef Ian Pavelsky is the Executive Chef at Dam Chicken. He has been cooking in the Lake Country area of Wisconsin for over 8 years and is excited to bring Nashville-style hot chicken and other comfort food favorites with locally-sourced ingredients to Beaver Dam.

Baked Artichoke Crescents: 2 cans of refrigerated crescent dinner rolls, 1/3 cup shredded mozzarella cheese, 1/3 cup grated romano cheese, 1/4 cup mayonnaise, 1/2 cup of crushed or finely chopped garlic, 1 (5 1/4 oz) can artichoke hearts drained and chopped, 1 (1 1/2 oz) can green chillies, 1/2 a teaspoon Italian seasoning, 3/8 cup to taste grated parmesan  

Jalapeno Bacon Sour Cream Dip: 1 1/2 cups sour cream, 4 oz package cream cheese, 1 1/2 cups shredded cheddar cheese, 1/2 cup red bell pepper (seeded and finely chopped, used for garnish), 1/2 cup jalapeno pepper (seeded and finely chopped, used for garnish), 1/2 cup bacon (cooked and finely chopped or blended),  2 tablespoons lime juice, 2 teaspoons grated lime zest (grated lime peel), 1/2 teaspoon of garlic (minced), 1/4 teaspoon salt

Chicken Marsala (main entree): 8 oz boneless skinless chicken breast, 4 oz gnocchi, 2 1/2 oz portabellas, 3 oz grated parmesan, 3 1/2 oz heavy cream, 3 oz smoked gouda, 1/2 oz shallot (whole peeled), 1/2 oz garlic (whole peeled), 4 oz Marsal Cooking wine 

Wine Paring: Pinot Noir or a Cabernet Sauvignon 

Specialty Drink: Apple Pie Margarita   

Espolon Tequila (Any Tequila is fine), Triple Sec, apple cider, cinnamon sticks, light brown sugar