After nearly three years, we’re back in the Nick’s Kitchen—this time, with aprons on and flavor turned all the way up! Welcome to our brand-new segment on Morning Mix: Rise and Dine with Helms College. 🎉

In this premiere episode, Chef Christopher Thompson, Vice President of Culinary Education & Operations at Helms College, shares his go-to house BBQ sauce recipe—a delicious blend of Kansas City sweetness and Carolina tang that’s simple enough to make at home. 🙌

Whether you're prepping for a Memorial Day cookout or just want to level up your grilling game, this easy, customizable recipe will be your new favorite. All it takes is a few pantry staples, 30 minutes of simmering, and a little patience for those flavors to fall in love. ❤️

We’re back in Nick's Kitchen for another tasty edition of Morning Mix: Rise and Dine with Helms College! 🎉

This time, Chef Christopher Thompson, Vice President of Culinary Education & Operations at Helms College, shows us how to make a sweet and savory tomato jam—perfect for cheese boards, sandwiches, grilled meats, and, of course, fresh buttermilk biscuits. 🥰

From peeling and concasséing tomatoes to simmering them to jammy perfection, Chef Chris walks you through every step. With just a few simple ingredients, this versatile condiment is ready to elevate any dish. Whether you like it sweet, spicy, or somewhere in between, this recipe is fully customizable and totally delicious. 🙌

Summer is here, and the flavors are fresh, light, and perfect for any gathering! 🌞

In this episode of Rise and Dine with Helms College, Chef Christopher Thompson, Vice President of Culinary Education & Operations, shows us how to make a simple, elegant summer prosciutto salad featuring baby heirloom tomatoes, creamy burrata, savory prosciutto, and a drizzle of balsamic glaze. 🥰

Whether you’re looking to impress at a backyard barbecue, elevate your salad routine, or just enjoy the taste of summer, this easy recipe is full of flavor and ready in minutes. Chef Chris also shares tips on marinating, seasoning, and pairing with fresh bread to make it truly irresistible. 🙌

Few dishes say Southern comfort quite like shrimp and grits. Rich, creamy, and packed with bold flavor, it’s a timeless classic that never goes out of style. 🤩

In this episode of Rise and Dine with Helms College, Chef Christopher Thompson, Vice President of Culinary Education & Operations, shows us how to make his version of white cheddar shrimp & grits—complete with house-made andouille sausage, the “holy trinity” of onions, celery, and peppers, and a silky reduction sauce.

Chef Chris also explains why the shrimp are added last (for perfect tenderness every time!) and how Helms College culinary students learn to master techniques like sausage-making, stocks, and sauces along the way. 🙌

Fire up the grill — it’s 4th of July and time to take your backyard burgers to the next level! 🎆

In this episode of Rise and Dine with Helms College, Chef Christopher Thompson, Vice President of Culinary Education & Operations, shows us how to build the ultimate Wagyu sliders loaded with Southern favorites and gourmet flair:
✨ House-made pimento cheese
🥓 Bourbon bacon onion jam
🥒 Fresh pickles
🔥 Carolina Gold BBQ aioli
🍔 Juicy Wagyu beef patties (or your favorite 80/20 ground beef)

Chef Chris walks through every element — from upgrading your cheese and pimentos to balancing smoky-sweet bacon jam — so you can impress guests at your next cookout. Whether you splurge on Wagyu or stick with classic ground beef, these sliders are guaranteed to be a crowd-pleaser. 🙌

📌 Get the full recipe here: WRDW.com/morningmix

📌 Learn more about Helms College Culinary programs: helms.edu

Looking for a dessert that’s elegant, indulgent, and surprisingly simple to make at home? ✨

In this episode of Rise and Dine with Helms College, Chef Lisa Fernandez shows us how to create white chocolate raspberry truffles — a sweet treat that looks gourmet but comes together with just a few key ingredients.

Chef Lisa walks us through the process step by step, from making a silky ganache filling with butter and raspberry jam, to rolling, dipping, and finishing the truffles with couverture white chocolate. She also shares pro tips that Helms College culinary students learn in their pastry courses, from working with chocolate to building sugar showpieces. 🍬

Perfect for dinner parties, holidays, or just treating yourself, these truffles are sure to impress!

📌 Get the full recipe here: www.WRDW.com/morningmix

📌 Learn more about Helms College Culinary programs: www.helms.edu