We've got three meals that require no sides so you can whip up a quick and tasty meal that doesn't heat up your whole house and get back to having summer fun. You'll make each of these three meals, so you definitely won't go home hungry, and you'll probably even have leftovers.
First up, we've got a very summery, and kind of fancy, version of grilled cheese made with sourdough, fresh mozzarella, basil pesto, and the best tomatoes we can find at the market.
Next, we'll make a salad that is entree-worthy. This is a northern Thai meal that will make you rethink salads. It's got a bunch of summery herbs and greens, a garlic, pepper, and lime dressing, then gets topped of with marinated grilled skirt or flank steak. Super delicious.
Finally, we'll make an Italian classic, Pasta Primavera. Primavera actually means springtime in Italian, but it makes a great summer dish too, because it's pasta with a LOT of fresh veggies and a LOT of parmesan cheese, made lighter and brighter with the addition of lemon juice and fresh herbs.
- Caprese Grilled Cheese
- Thai Steak Salad
- Pasta Primavera
- Local Craft Beer, House and Premium Wines available for purchase
- Knife Skills
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.