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It’s all about lemons today in the “Life.Style.Live!” kitchen!

Chef Amy joined us Thursday to prepare Lemon Ricotta Spaghetti with Shrimp along with Limoncello Spritzers! She also used some of Hotel Tango’s Limoncello in the drinks.

Chef Amy also filled us in on all of the benefits of Lemons and played a fun game with the hosts to see who could fill up a container with lemon juice the fastest.

Chef Amy’s next cooking class has the theme, “Barbeque & Bourbon.” It’s happening on Thursday, June, 23.

For more information visit, acutabovecatering.com.

Chef Amy Von Eiff of A Cut Above Catering is all abuzz about today’s segment! She’s celebrating Spring by showcasing local honey and bees.

She joined us today to make Fried Chicken & Waffles with a Chipotle Honey Drizzle as well as a Lavender Honey Lemonade. 

Von Eiff’s recently visited to a local Amish Beekeeper and supplier of bee keeping materials located in Rockville, IN, and she shared what she learned and experienced there with us.

She also has an upcoming Farm to Table cooking class on Monday, April 21. Click here for tickets.

For more information visit:

ACutAboveCatering.com

facebook.com/King-Bee-LLC-587104621458440

We’re celebrating the fact that spring will soon be here with Chef Amy of A Cut Above Catering in the “Life.Style.Live!” kitchen today!

She shared a few recipes for lighter foods as we get ready for warmer weather and Easter.

Chef Amy prepared “Stand Up Style” Deviled Eggs, Lettuce Wraps and Asian Spring Rolls with peanut sauce.

She also shared the details of her upcoming Farm to Table Class happening on Thursday, April 21.

Chef Amy will also be talking about the up and coming Farm To Table Class on 4/21/22 

For more information visit, acutabovecatering.com.

The cooking class is in session with Chef Amy von Eiff, owner/executive chef of A Cut Above Catering!

Today she taught us how to make Gnocchi with a brown butter sage sauce, and George was her student. Watch the video above to see how she did.

A Cut Above Catering is offering gift certificates, upcoming class tickets, New Year’s packages and virtual cooking classes with Santa.

For more information visit, ACutAboveCatering.com.

The competition is on between Amber & Randy! Watch to see who Santa deemed the winner of their plate design competition.

Chef Amy von Eiff of A Cut Above Catering put them up against each other after making her Mini Beef Wellingtons with a Cranberry Horseradish Sauce Recipe.

A Cut Above Catering is offering gift certificates, upcoming class tickets, New Year’s packages and virtual cooking classes with Santa.

For more information visit, ACutAboveCatering.com.

Did somebody say spice? Chef Amy of A Cut Above Catering joined us in the Indy Style kitchen today making Shrimp Mofongo.

Pavel Polanco-Safadit of the band Pavel & Direct Contact was also there for the fun. You have to watch the video below to see how him and the group played their Latin jazz music during the second segment, inspiring everyone in the kitchen to dance!

Camarofongo Recipe (Shrimp Mofongo)

Ingredients:

Seafood

Produce

Baking & Spices

Oils & Vinegars

For more information visit:

Acutabovecatering.com

Facebook.com/CaterCutAbove

This is one of the few times where you shouldn’t be afraid if your pan is on fire! Chef Amy von Eiff of A Cut Above Catering joined us today to demonstrate how to make Flaming Saganaki Cheese. She also made a Greek version of Shrimp Scampi, and filled us in on her themed dinners for corporate events.

For more information visit, ACutAboveCatering.com.

She’s back from Napa, California and she came ready to talk wine! Today on Indy Style, Amy von Eiff, owner & executive chef for A Cut Above Cateringshe demonstrated the proper way to taste wine and showed how to cook with it.

To sign up for Chef Amy’s, “Food and Wine: A Perfect Pairing” class, click here.

Chef Amy put Randy Ollis and Dave Barras’s grill skills to the test as they make their own signature grilling rub!

She also taught them about different types of grilling, what to grill for themed events, and more. Themed event our A Cut Above Catering’s specialty, and they always include custom menus.


Have you ever used fruit in your pasta? How about pineapples? Well Chef Amy von Eiff, owner & executive chef at A Cut Above Catering, gave us a taste of it today, with a recipe you may want to try!

Today, she gave us her unique take on picnics and pasta salad, inspired by her partnership with symphony on the Prairie, an outdoor musical entertainment event including sound from classical symphony to the classics of rock and roll.

A Cut Above Catering is now recognized as a successful, woman-owned business enterprise. It has received its national certification as a Women Owned Business (WBE from the Great Lakes Women’s Business Council, a regional certifying partner of the Women’s Business Enterprise National Council (WBENC). WBENC’s national standard of certification requires a meticulous process. WBENC’s national standard of certification requires a meticulous process.

Check out their website to see how can purchase Cooking Class Gift Certificates which include: 2-hours of culinary training, and a 3 course chef-prepared gourmet meal!

 For more from Chef Amy, visit the links below: