Dayton Most Metro

Things to do in Dayton | Restaurants, Theatre, Music and More

Cooking Class

38th Annual Cooking School Features Oregon District Chefs

By

Chefs from five restaurants all located in Dayton’s historic Oregon District will share their culinary skills in “cook and dine” classes in the 38th annual AFS (American Field Service) Cooking School. Proceeds from the annual cooking school benefit the Dayton area team of AFS Intercultural Programs’ high school student exchanges. This year a portion of the money raised will go to The Dayton Foundation’s Dayton Oregon District Tragedy Fund.

The 2020 cooking series offers a sampling of the Oregon District’s diverse array of cuisine and dining options. The five cooking classes and dinners will be held from 6:30 to 9:00 pm, Mondays, February 3rd to March 9th in the Consumer Science room at Centerville High School, 500 E. Franklin St. in Centerville.

The 2020 classes are scheduled as follows:

Chef Liz Valenti

Feb. 3:  Chef Liz Valenti of Wheat Penny Oven and Bar reflects her Italian-American background growing up in Chicago and culinary training in California. The Wheat Penny menu includes a variety of entrees and pizza made with dough containing starter from a 100-year old Italian bakery in Chicago, handmade pastas served in traditional and contemporary styles, flavorful vegetable dishes, cheeses and ice creams made in-house daily.   

Feb. 10:  Chef Margot Blondet of Salar Restaurant is known for the freshest and most natural ingredients, all of which are sourced locally or made fresh, in-house every day. Salar features world fusion cuisine with strong Peruvian, French and Mediterranean influences.

Feb. 24:  Chefs Patrick & Casey Van Voorhis of Grist are newcomers to Dayton. Some of their specialties include signature breads, pasta and dishes with a variety of culinary influences. Casey and Patrick are graduates of the Culinary Institute of America, Hyde Park, NY and have extensive teaching and fine-dining experience at several Michelin starred restaurants, most recently serving as co-executive chefs at Spoonbar restaurant in Healdsburg, CA.

March 2:  Chef Melissa Deaton of Dublin Pub offering distinguished Gastropub Irish fare, with a fusion of European & American influences. Chef Melissa writes and executes the renowned menus for the Pub’s monthly, four-course, themed dinner events.

March 9:  Chef Jeff Robinson and owner Amy Haverstick of Jay’s Seafood – – the historic, elegant and welcoming Oregon District landmark. Family owned for over 40 years, Jay’s features a wide variety of fresh seafood and steaks prepared with traditional and creative methods as well as house made salad dressings and desserts.

According to volunteer Eileen Baker “the AFS Cooking School’s volunteer staff gratefully appreciates not only the talent and generous participating chefs and restaurateurs, but also the support, cooperation and community spirit of the many fine Oregon District restaurants in helping to organize the 2020 classes.”

All classes combine culinary demonstrations by the chefs with hands-on participation by each student in groups of four with individualized chef supervision. Classes are casual, fun and informative. Each evening’s class includes chef demonstration and class preparation of a 3-course meal.  Chefs and their restaurants provide an amuse bouche as well as all the food for the evening. Each evening concludes with a sit-down dinner that students helped prepare, complete with fresh flowers, colorful table linens and specialty roast coffee. These classes WILL sell out, so reserve quickly! 

The cost is $55 per person, per class. Classes are limited to 20 students. Each evening’s class includes chef demonstration and class preparation of a 3-course meal.

For availability of classes and more information call or text Nell Petry at 937 469-1774 or email her at [email protected]. Classes often fill quickly, however waiting lists are kept for each class in the event of cancellations. To make reservations, send payment with completed registration form to: Nell Petry, 1465 Cross Creek Circle, Kettering, OH 45429.  Space is limited to 20 students per class.  These classes are very popular, so seats fill quickly!!  Once a class is filled, a waiting list is created.  All registrations are taken on a first received, first recorded basis.

A completed registration form, with payment (checks only, made payable to Dayton AFS) must be in the possession of the coordinator to reserve a seat.  Feel free to mail or deliver your paperwork to the above address.  A box will be on the front porch for your convenience in delivering your paperwork.  Write the date and time you drop off your registration and place in the box.  Mail is collected daily.  If you have a question, you may reach me at: [email protected] or text 937-469-1774

For information about AFS Intercultural Programs please visit https://afs.org .

Gumball Alley, LLC Cooking Classes – Saute

By

To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb “sauter,” which means “to jump,” and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan. It is one of the most important cooking methods and is essential to your knowledge in the kitchen, whether you’re cooking for 1 or 100. Come learn the tricks of the trade from Chef Gum in this hands-on class!

Gumball Alley, LLC Cooking Classes – Knife Skills

By

Knives are by far the most important tools in your kitchen, and handling them properly is essential. This class will teach you everything you need to know about knives—from choosing the right knife for the job to how to hold and sharpen knives. You will learn how to perform key skills, such as chopping an onion, mincing garlic, dicing vegetables, and chopping herbs, with the goals of increasing your speed and improving your results.

Cost is $75.00/person or $125/couple or child with adult

Space is limited to 10 participants!

Go to https://www.gumballalley.com/our-classes to book your spot!

Local Chefs Teach AFS Cooking Classes

By

Five local Chefs will be the featured instructors for the 37th annual American Field Service (AFS) Cooking school series of cooking classes being offered at Centerville High School this February and March.  Each evening’s class includes chef demonstration and class participation of a 3 course meal preparation.  Chefs and their restaurants provide an amuse bouche as well as all the food for the night. Classes conclude with students and chef sitting down to enjoy the dinner they’ve just helped prepared.

 

AFS Dayton Chapter announces it’s 37th annual cooking class

February 4…..…………………………………………Chef Liz Valenti of Wheatpenny Oven and Bar

February 11…………………………………………….Chef Carrie Walters of DLM Culinary Center

February 25…………………………………………..Chef Dave Rawson of Meadowlark Restaurant

March 4…………………………………………………..Chef Melissa Deaton of Dublin Pub

March 11…………………………………………………Chef Bryan Ondre of Coco’s Bistro

 

Monday evenings, 6:30-9:00 pm

Classes take place at Centerville High School Consumer Science Room C272 Central Unit

Cost is $50 per person per class.  To make reservations, send payment with completed registration form to the address below.  SPACE IS LIMITED to 20 students per class.  These classes are very popular, so seats fill quickly!!!  Once a particular class is filled, a wait list is created.  All registrations are taken on a first received, first recorded basis.  A completed registration form, with payment (checks only) must be in the hands of the coordinator to reserve a seat.  Feel free to mail or deliver your paperwork to the address below.  A box will be on the front porch for deliveries.  Write the date and time you drop off yours and place in the box.  Mail is collected daily.  Questions?  Reach me at [email protected]    

Missing Salar? Here’s How To Get Some of Chef Margot’s Food

By

Since the devastating fire shut down Salar on Dec 29th, there has been a void in the Dayton culinary scene. Chef Margot Blondet presented  Peruvian and world fusion cuisine in her Oregon District eatery.  While waiting for fire inspectors, insurance companies and  the landlord to work out the rebuilding plan, Chef Margot has no idea when they’ll be able to reopen. We feel for her and her staff and hope that they’ll be able to come up with a timeline soon.   But in the meantime there’s still a way you can get some of her amazing food.

 

 Chef Margot will teach a cooking class at The Spicy Olive at Austin Landing on Thursday, Feb 15th from 6:30 – 8pm.

If you are craving her delicious creations, then this is the class for you!

 

 

Austin Landing Cooking Class Features Oils & Balsamics

By Leave a Comment

Chef House, Big Ragu and Hungry Jax cook up a storm of flavors

Calling all foodies and cooks!  Got flavor infused Olive Oils?  How about flavored Balsamic vinegar?  This class does!

On February 17th, The Food Adventures Crew is teaming with The Spicy Olive to bring you a one night,  one-of-a-kind cooking experience.

Attendees can sit back, relax and enjoy seven different plates.  Each one made with fresh olive oils and balsamics, of different specialty flavors.  This is not a “hands on” class, but each dish will be prepared step by step by 3 different cooks, and recipes will be supplied.

Now is your chance to check out the Spicy Olive Oil store and hang out all evening with the Food Adventure Crew!

Join The Big Ragu, Hungry Jax and Chef House as they share some of their favorite dishes.

 

HERE’S THE SKINNY:

WHAT:  FOOD ADVENTURE COOKING CLASS at THE SPICY OLIVE

Shrimp Scampi is one of 7 plates being served

WHERE: The Spicy Olive at Austin Landing – 3650 RIGBY ROAD MIAMISBURG, OHIO 45342

WHEN:  Wed Feb 17th, at 6:30pm

COST: $35 per person, limited seating – call 937-247-5969 for tickets

*** PLEASE NOTE, YOU CAN BRING YOUR OWN WINE, BOOZE, ETC. to THIS EVENT !

 

HERE IS OUR “MUST EAT” MENU in order by courses:

 1) Appetizer: Prosciutto skewers: Hungry Jax will demo a very simple, yet delicious app, skewering prosciutto, fresh mozz, and cantaloupe and drizzled with espresso balsamic.

2) Salad: Winter fruit salad: Lee Anne will teach how to use supreme blood oranges. The salad will include: Blood oranges, Minneola tangelos and grapefruit with pistachio, goat cheese, fresh herbs and drizzled with the Sicilian lemon white balsamic.

3) Side: Big Ragu will demo Savannah style hoe cakes, using Butter infused olive oil, drizzled with locally made maple syrup.

Join us at Austin Landig

4) Entree: Hungry Jax will cook up her Linguine pomodoro with grilled chicken, utilizing the traditional balsamic as well as your pesto!

5) Entree: Big Ragu will be serving up his awesome Shrimp scampi, over rice, using Garlic infused olive oil and Milanese flavored oil as well for an Italian twist.

6) Entree: Chef House will make us drool with her Pork tenderloin: Pan seared pork tenderloin medallions with a whole grain mustard and Vermont maple balsamic sauce. Served with grilled squash and zucchini.

7) Dessert: Hungry Jax wraps it up with her Chocolate balsamic cupcakes with fresh raspberry buttercream

 

Please join us for this 7 plate Food Adventure in cooking!  Come try the various dishes made with the freshest olive oils and balsamics in Dayton.  Browse the Spicy Olive Store and take advantage of specials.

We will have door prizes, trivia, and fun giveaways.  The class promises to be delicious and fun.

** IMPORTANT: Seating is VERY limited, so call 937-247-5969 to reserve your spot!

For more info on Food Adventures, please check out their Facebook page with over 6,000 loyal fans by clicking HERE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10 Reasons to Take A Cooking Class

By

 

Looking to learn a new skill, save money by eating out less, or trying to eat healthier? You might just benefit from taking a cooking class.

Here are 10 reasons you’ll want to sign up for a class:

Cooking-class1. Tasting is believing. You’ll usually have an opportunity to sample the food and experience how different dishes complement each other on a suggested menu. There may even be a wine pairing for one or all of the courses.

2. Get organized, get ready. You’ll get tips on which components of a menu can be prepared ahead for easy assembly later. Or do you wish you knew how to chop 300 carrots a minute? A cooking class can teach new techniques that can make you look and feel like a pro.

3. Try new ingredients. You may see unusual ingredients used for the first time. There’s nothing quite like opening one’s first package of frozen banana leaves to find that they unfold into three-foot wrappers perfect for steaming food. Bonus points if you sign up for a class that teaches you about pairing wines, as you’ll get to sip those all evening as well.Cooking-Class-1

4. Meet the chef. Cooking classes often offer an opportunity to meet that cookbook author, Food Network star, or even local restaurant chef that you’ve long admired. And you’ll usually have an opportunity to ask questions about techniques and ingredients during the demonstration.

5. Cooking in real time. It can be difficult to estimate just how long it takes to put a dish–especially one with multiple steps or ingredients—together. Seeing a chef at work in the classroom takes away the guesswork.

6. Be an armchair chef. If you love to watch cooking shows, taking a class takes the experience up a notch. And there’s no shopping for ingredients or cleanup involved.

xl_3469_falconiere-cooking-school-tp27. A safer kitchen. Whether you’re bringing ingredients to high temperatures to make things like seed or nut brittles or prepping foods that can cause irritation (like chiles), a good teacher will offer tips to help avoid mishaps and get great results when making, serving, and storing food.

8.  Tired of dinner and a movie? A cooking class is a fun way to differentiate from your usual date night routine. Surprise your honey by signing up for a class, or make it a monthly ritual.

 9. Recreate and share the experience. You’ll often have an opportunity to buy a signed and personally inscribed cookbook by your teacher—perfect for yourself or to tuck away for gifts!

10. You don’t have to wash dishes. Avid the whole, “I cooked it, you clean it” debate. In a cooking class you don’t have to flip a coin for who gets stuck with dish duty. You get the fun of cooking with none of the cleanup.

Sign up for a local cooking class at one of these places:196

The DLM Culinary Center  in Centerville was completely renovated in 2014 and can hold up to 64 students.  They offer classes by local Chefs, as well as their own culinary team and classes sell out very quickly. Look for the classes that pair wine with food for the most fun!  Special kids classes, work team building events and summer camps are also available. Registration for the winter classes opens Jan 6th and classes start at $45.

Cook’s Wares Inc, a family owned business located in Springboro  at The Marketplace at Settler’s Walk offers cooking classes in their kitchen that holds about 20 people.  Instructors range from local chefs, cookbook authors and and staff.  Classes range from $40-70.  Their January classes are open for registration, with the rest of the winter classes coming soon.

The Little City Cooking School, located in residential Oakwood is owned and operated by Chef Jo.d29e3f_31fa733fac7b4f3fa1e0cdcbe7e7fa76  A very intimate setting, classes hold up t0 8 guests and are taught at night and you are even encouraged to bring your own wine. Head around the house to the back entrance and down the stairs to enter the  cooking studio. Classes run from $55-$70, kids classes and private events are also offered.

Also keep your eyes on restaurant websites.  El Meson, Meadowlark and Salar have been know to host cooking classes.