Thank you for joining Sous Chef on Friday, July 25th for a virtual culinary experience in celebration of The Foundation Fighting Blindness Summer Kickoff! Executive Chef Mike Betts will lead you in making a craft cocktail and seasonal appetizer.

Menu, recipes and dial-in details listed below. Please prepare the orange syrup and watermelon juice in advance as instructed below if enjoying the mocktail.

Cheers!

Event Details:

Date: Friday, July 25, 2025
Time: 3 - 4 p.m. ET

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Meet Your Chef & Mixologist:

Mike Betts

A graduate of the Culinary Institute of America, Chef Mike Betts has over 20 years of professional culinary experience. His passion for the culinary arts extends to the art of cocktail making. Before becoming a private chef to high profile clients and celebrity athletes, Mike worked under the likes of accomplished, renowned and award-winning chefs in Seattle, Boston, France and Iceland.

@souschef.kitchen

Preparation:

 

Tools Needed:

Bar Tools:

  • Recommended Glassware: 1 rocks glass

  • Cocktail shaker (substitute a glass mason jar with a screw top)

  • Strainer

  • Jigger (or a shot glass for measuring)

  • Small saucepan

Kitchen Tools:

  • Grill pan

  • Tongs

  • Large mixing bowl

  • Mixing spoon

Preparing for the Experience:

Please complete the following steps at least 30 minutes in advance:

  • Prepare the orange tea syrup and watermelon juice in advance if enjoying the mocktail

  • Locate and portion all items

  • Have ice on hand

Print each recipe with the following links:

Seasonal Menu

Cocktail

Summer Sour (mocktail)

Summer Sour

Yields 1 Drink

Ingredients

Mocktail:

  • 1 oz. fresh lemon juice

  • 0.5 oz. orange tea syrup

  • 0.5 oz. grenadine

  • 1.75 oz. watermelon juice (crushed and strained fresh watermelon)

  • Garnish: watermelon slice

Orange Tea Syrup:

  • 1/2 cup water

  • 1/2 cup granulated sugar

  • Peel of 2 medium oranges (white pith removed)

  • 3 black tea bags

Method

Orange Tea Syrup:

In a small saucepan over high heat, bring orange peels, tea bags, sugar and water to a boil. Remove from heat and stir until sugar dissolves completely. Let cool to room temperature while steeping tea bags and orange peels in syrup. Strain orange peels and tea bags. Refrigerate in an airtight container.

Mocktail:

To yield watermelon juice, crush and strain fresh watermelon into sealed container and refrigerate until use.

Combine all ingredients in a mixing tin with ice and shake vigorously. Strain into a rocks glass over ice. Garnish with watermelon slice. Serve immediately and enjoy!

Yields 1 Drink

Ingredients

  • 1.75 oz. bourbon

  • 0.75 oz. fresh lemon juice

  • 0.5 oz. Cointreau

  • 0.5 oz grenadine

  • Garnish: watermelon slice

Method

Combine all ingredients in a mixing tin with ice and shake vigorously. Strain into a rocks glass over ice. Garnish with watermelon slice. Serve immediately and enjoy!

Appetizer

Grilled Elote Salad

Yields 2 - 3 Servings

Ingredients

Base:

  • 2 ears of corn, shucked

  • 1 - 2 tablespoons unsalted butter or olive oil 

  • 1/2 small red onion, minced

  • 1/4 cup crumbled cotija cheese (substitute crumbled feta or ground Parmesan)

Dressing:

  • 1 - 2 tablespoons mayonnaise (Chef Mike recommends Kewpie Mayonnaise)

  • 1 - 2 tablespoons sour cream or crema

  • 2 tablespoons fresh lime juice (juice of 1 lime)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon smoked paprika

  • Pinch of cayenne pepper (optional)

  • 1/4 cup cilantro, washed and chopped (optional; substitute fresh parsley or chopped scallions)

Method

Shuck the ears of corn and remove the silk.  

Rub whole ears with butter or extra virgin olive oil, salt and pepper.  

Grill the ears on a hot grill or grill pan, turning them every few minutes to cook evenly. Remove from heat and let cool. Cut kernels off cob. Set aside.

To prepare the dressing, in a large bowl combine mayonnaise, crema, lime juice, chili powder, black pepper, smoked paprika and cayenne pepper. Add minced red onion, cheese and corn kernels. Stir well to combine.

Garnish with cilantro. Serve immediately and enjoy!

Chef Notes

Esquites, also known as elote en vaso, is a popular Mexican street food consisting of corn kernels served in a cup or bowl, often with a creamy sauce, cheese, chili powder, and lime. It's essentially the off-the-cob version of elotes.

Preparation:

The corn for Esquites can be prepared in many ways. You may grill, sauté or even boil the corn. Grilling the corn while on the cob offers a wonderful smoky, charred flavor. Sautéing the corn in butter is a terrific alternative preparation. If sautéing, cut the corn kernels off the cob first.

Serving Tips:

Prepare Esquites in advance and use it as a filling in halved, seeded and grilled jalapeño boats. Esquites also makes a fantastic filling for burritos, or work as a summer side dish paired with fish, pork chops, chicken or steak!

 

Questions?

Email Sous Chef at info@souschef.kitchen with questions about your culinary experience.