Healthy eating shouldn't mean eating "diet" foods. We feel the best way to eat healthier is by using all natural, clean foods and learning techniques to cook with less fat and calories.
We like to say, "if the company has removed the fat or the sugar, they have probably replaced it with chemicals and salt."
In this class you’ll make a very healthy menu consisting of a Fresh Italian Salad with Homemade Dressing, then cooking at your own cooktop, you'll prepare Chicken Cacciatore, which is a pan-roasted chicken breast with tomato and mushroom sauce. You'll serve this delicious chicken over Roasted Vegetable Risotto, a cooking technique that is a great skill to learn.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Italian Salad with Homemade Italian dressing with tomatoes, olives, cannellini beans and parmesan
Chicken Cacciatore with Tomato and Mushroom Sauce
Roasted Vegetable Risotto
Local Craft Beer, House and Premium Wines available for purchase
Chef Instructor: Jason Louda Chef Jason Louda was born and raised in Cincinnati, but has never strayed far from his Eastern Kentucky, Appalachian roots. Beginning at the age of 15, Chef Jason has built his career from the ground up with one motto in mind..."Cooking should be fun. After all, it's just food." Working in many of the city's, best known farm to table restaurants, including La Soupe, Metropole and Chalk Food + Wine, and as the newest Culinary Adjunct at The Midwest Culinary Institute; Chef Jason has placed an emphasis on quality food being both accessible and inviting to all people. His food passions are for the simple dishes of his childhood, homemade pickles, preserves, smoked meats, and anything cooked over an open fire. Chef Jason's hope is you will leave his class with a smile on your face and a heart as full as your belly.
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.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.