This is a special menu inspired by Food Network's Ina Garten.
You'll start off the evening preparing a simple yet delicious Garden Fresh Salad and learn the secret to making a simple yet delicious vinaigrette. Then working at your own induction cooktop, you'll prepare a lovely Stuffed Chicken Breast with a White Wine Sauce and Bistro Smashed Potatoes. How easy is that?
Hands-on; professional Chef; eat and repeat at home!
- Fresh Green Salad with dried Cranberries, Toasted Pumpkin Seeds and Cheese
- Pan Seared Chicken Breast stuffed with Proscuitto, Brie, Caramelized Onions, Pears with a White Wine Pan Sauce Reduction
- Bistro Smashed Potatoes
- Rhinegeist Beer, House and Premium Wines available for purchase
- Knife Skills
7-Day Cancellation Policy. Call for Same Day Scheduling.
Chef Instructor: Samantha Wickham
Chef Sam is a Dayton, Ohio native. She graduated from the Culinary Institute of America in Hyde Park, New York with a degree in Culinary Arts, and got her experience on the line in restaurants in New York and Washington D.C. While working at Chef Dan Barber’s Blue Hill Restaurant, she fell for the farm to table concept and eventually for the lifestyle and vocation of farming. Sam has now been farming for 9 years with her husband Rich, who together own and run Foxhole Farm in Brookville, Ohio (along with their little girl Marion). They feed the Dayton community via Oakwood and Centerville farmers markets, Dorothy Lane Market, and various restaurants. Sam also offers private chef services via her second business, Farmer to Table. Her culinary specialties include farm-to-table cooking, and Spanish, Italian, and French cuisine. Teaching others how to cook is one of Sam’s favorite outlets.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.