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Sat, Jan 28



Cooking with Shonte' and Maia

Join chef Shonte' and her chef friend Maia from Boozy Bites, in the kitchen while they cook together! Come to cook along or just to watch.

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Cooking with Shonte' and Maia
Cooking with Shonte' and Maia

Time & Location

Jan 28, 2023, 6:00 PM – 7:00 PM EST



About the Event

Maia's Bio: 

My name is Maia Barber and while I am not a professional chef, cooking is one of my absolute favorite things to do. I am a 37yr old DMV native that enjoys bowling, cooking & creating. By day I am an IT professional & graphic designer, and by night I am a self-proclaimed at-home Gordon Ramsay. “Live Life to the fullest” are words that I live by and making people laugh with my goofy personality is definitely how I thrive.

IG-BoOzy Bites

Maia's Pecan Crusted Salmon


2 salmon fillets

Salt (to taste)

Pepper (to taste)

1 tablespoon olive oil

3 tablespoons honey

3 tablespoons dijon mustard

1/2 cup grated parmesan cheese

1/2 cup panko bread crumbs

3/4 cup finely chopped pecans


Parsley (garnish)

Balsamic glaze (garnish)


1. Preheat the oven to 350 degrees

2. Clean and dry salmon and season with salt and pepper to taste

3. Coat each piece of salmon with a little olive oil

5. Mix dijon mustard & honey in a separate bowl

6. Brush each piece of salmon with the dijon/honey mixture until coated

4. Prepare pecan crust in a separate bowl by mixing pecans, bread crumbs & parmesan cheese (you can also add a little honey to this mixture if you want to hold it together)

5. Top each piece of raw salmon with pecan crust and bake covered in the oven for 10 to 15 minutes.

6. Bake an additional 5 minutes uncovered for a crunchier pecan crust

7. Garnish with a balsamic glaze & parsley to taste (optional)

Shonte's Onion Rice

Servings 2-3 This rice is the ultimate side dish, eat it alone or as any side item.


1 cup of cooked rice (jasmine preferred)

1 yellow onion

2 tablespoons of olive oil

2 cloves of garlic or 1 teaspoon of minced garlic

2 teaspoon of garlic powder

1 teaspoon of salt and pepper to taste



Medium to large bowl

Chef knife

Cutting board

Measuring spoons

Rice cooker (if available)

Medium pot

Make rice ahead of time. Use 1 ¼ cup of water for every 1 cup of jasmine rice.

  • Rinse rice-Place rice in bowl, fill with water. Swish with hand then drain. Repeat 3 to 4 times – water will never be completely clear. Drain in colander, cook per recipe
  • RAPID SIMMER – Put water and rice in saucepan, bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam;
  • COVER and turn to LOW – Turn heat down and cover, cook 12 minutes. Do not lift lid!
  • Stand 10 minutes to let the rice finish cooking. If you skip this, the grains are wet and slightly hard in the middle;
  • Fluff! Use a rubber spatula or fork – this stops the grains breaking (Jasmine rice is softer than most white rices).


Chop onions to your desired size

Mince 2 garlic cloves or use 1 teaspoon of already minced garlic

Heat 1 tablespoons of olive oil in a skillet over medium heat

Add chopped onions and garlic, season with salt and pepper

Cook until translucent

Add cooked rice, drizzle with 1 tablespoon of olive oil, season with salt, pepper and garlic powder

Combine all ingredients and cook for 5-10 mins

Spoon into a bowl and serve as your side or by itself


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