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Hone Your Knife Skills: Panzanella & Shrimp Scampi Pasta



Knowing how to choose, care for, and use knives correctly can make your confidence in the kitchen soar! You will focus on knife skills and practice on a bunch of veggies for a salad. Meanwhile, our Chef will make and serve Shrimp Scampi Linguine for the main course so you don't go home hungry!

This class is just you and knives - learning how to properly care for and hold a knife, different types of knives,  then chopping, slicing, dicing, julienning, and more. You will create a Panzanella with all the ingredients that you practice your Knife Skills on. You won't make the Shrimp Scampi and linguine, but you'll see how it's done, and more importantly, you get to eat it.

You'll have the opportunity to use two Asian and one European knife during class. For all Knife Skills class participants, we offer a special 25% discount on Global, Messermeister and Shun knives the day of class.

Menu: 

  • Panzanella with Balsamic Dressing
  • Shrimp Scampi over Linguine
  • Rhinegeist Beer, House and Premium Wines available for purchase

Skills:

  • Knife Skills
  • Plating
  • Whisking

7-Day Cancellation Policy. 
Call for same day scheduling.

Chef Instructor: Patrick Aylward

Chef Patrick Aylward started working in the food industry as a young boy at the age of 14. After going to college for marketing and economics, he dropped out to become a chef. He started at Jeff Ruby’s Precinct, and shortly after moved to Milwaukee, Wisconsin working for bakeries, Italian and new American restaurants. Upon moving back to Cincinnati, he worked at Salazar where he learned a respect for food and vegetables that will be instilled in me for the rest of my life. Patrick then worked for Panino, a local salumerie, and learned a respect for animals that will also last a lifetime. He currently works for Tano Bistro in Loveland, teaches at The Learning Kitchen, and run a small private dining/catering business. He loves to cook peasant foods, things with a short ingredient list, that require care, and attention to yield a scrumptious result. He aims to empower people who step through our doors of the learning kitchen. Picking up a knife and turning the heat on can be very intimidating. He hopes that through his experience and excitement he can empower you to cook new things, buy new ingredients, and explore the limits of your kitchen after taking a class.


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.

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Included Materials


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This class cannot be purchased online. Please contact the store for more information.