Filet Mignon, Panko-Crusted Shrimp, Buttery Sugar Snap Peas, and Garlic Whipped Potatoes! What's not to love? This makes an excellent meal to impress your date or dinner guests.
This class is a delicious and elegant menu for two. No doubt you will enjoy learning the techniques in class just as much as you will enjoy the delicious meal you will make. Working at your own station you and your date will create a Seasonal Salad, Spice-Rubbed Filet Mignon with Gremolata and Panko-Crusted, Pan Fried Shrimp. You will add two steakhouse classics on the side: Garlic Mashed Potatoes (learn why a ricer is key!) and a Saute of Sugar Snap Peas.
If you are looking for a fun and delicious Date Night. This class is for you. You'll learn several culinary skills that will enable you to wow your guests at home!
- Seasonal Green Salad w/ Walnuts & Dried Cranberries
- Filet Mignon w/ Gremolata
- Panko Crusted Pan-Fried Shrimp
- Garlic Mashed Potatoes
- Sauteed Sugar Snap Peas
- Rhinegeist Beer, House and Premium Wines available for purchase
- Knife Skills
7-Day Cancellation Policy. Call for Same Day Scheduling.
Price is for 2 Adults (Reserve 1 seat per couple; provide both names in name field).
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.