This is one of our most popular and highest reviewed classes, and with good reason! We all know Kentucky Bourbon is some of the finest drink in the world, but in this class, we'll be using it to flavor our food! Start the night with a simple but flavorful salad, and once that's out of the way, we move on to the real reason you signed up, a Filet Mignon with a lovely sauce made from bourbon, shallots, butter, and cream, can't go wrong there! We've also go two awesome sides to fill you up...
You'll caramelize some brussels sprouts and carrots in bacon fat right in the pan and top it with a crispy bacon garnish, and chef will make some the best roast potatoes you've ever had. Seriously, they're the best. Don't you worry, you'll go home with the recipes so you can make this again any time you want.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Garden Fresh Salad with Cheese, Apples, Toasted Walnuts and Balsamic Dressing
KY Bourbon Filet Mignon with KY Bourbon Smoked Sauce
Bacon Balsamic Glazed Brussels Sprouts and Carrots
Super Crispy Roast Potatoes
Local Craft Beer, House and Premium Wines available for purchase
Using a Potato Ricer
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.