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Guest Chefs
Local 127
with Steven Geddes
Local 127 is a new American eatery using the freshest ingredients. Local 127 strives to create traditional American dishes handed down over time with a twist from the modern American culinary world. When not tirelessly working around the clock, the Local 127 team is out meeting with farmers around the area. Working closely with the farmers, the team is able to use only the finest available, in season ingredients. Rather than a tribute to America, Local 127 is more of a celebration of all things American.
Menu
Pan-Seared Sea Scallops with Herbed Potato Purée and Citrus Vinaigrette- Creamy Risotto with Sheltowee Farm Mushrooms and Grana Padana
- Crispy Skin Chicken Breast with Wild Rice, Brussels Sprouts and Natural Jus
- Caramelized Apples with Oat Crumble and Vanilla Bean Ice Cream
Monday, August 9 - 6:00pm - 8:30pm - $75.00 per person
Murphin Ridge Inn
with Sherry McKenney and Joanne Drilling
Murphin Ridge Inn is the perfect bed and breakfast for a relaxing getaway in Amish country. The Inn is situated on 142 acres of rolling woodland and farmland, and provides breathtaking views of the foothills of the Appalachian Mountains. Enjoy rocking on the porch, a bonfire in the evening, hiking trails, or a drive through neighboring small towns. The kitchen at the Inn provides a seasonal menu that focuses on the use of fresh food. Sherry and Darryl McKenney invite you leave your cares at home when you stay at Murphin Ridge Inn!
Dinner on the Ridge
Chef Joanne has operated and cooked at Murphin Ridge for 14 years. Her menu is seasonal and focuses on the freshest foods from the Inns garden and neighboring Amish farms. Sherry and Chef Joanne invite you to experience the flavors from the kitchen at Murphin Ridge Inn.
Menu
- Moroccan Carrot Soup
- Arugula with Roasted Butternut Squash, Mozzarella and Maple
Balsamic Vinaigrette
- Roasted Salmon with Citrus Beurre Blanc, Black Rice and Leeks
- Apple Crumble our way with our own Ginger Ice Cream
Monday, September 20 - 6:00pm - 8:30pm - $60.00 per person
Note: "A Taste of the Murphin Ridge Inn" cookbook, will be available at class at a 10% discount. Sherry and Joanne will be happy to autograph your copy.
American Wine School
with Marianne Frantz, CWE, DWS
As President of the American Wine School, a member of the Society of Wine Educators and a Certified Wine Educator, Marianne currently holds a diploma in Wine and Spirits from WSET and is a candidate for the Master of Wine. In 2006, she earned the Advanced Sommelier qualification from the Court of Master Sommeliers. Marianne writes regular wine columns for The WineBuzz and is a contributing writer for City Visitor and the national trade publications such as Restaurant Hospitality. Additionally she hosts Wine On the WAVE, a weekly radio segment on 107.3FM in Cleveland and travels the country on behalf of Schott Zwiesel educating consumers on facts behind the wine glass.
For the novice wine enthusiast, American Wine School, based in Cleveland, Ohio, offers classes that provide a solid foundation on how to approach wine. Classes are conducted in a relaxed setting that makes learning easy and enjoyable. Each class includes a multi-media presentation followed by a discussion of six wines. Customized text and tasting sheets are provided for each session.
Wine Tasting 101: The Noble Grapes
This tasting seminar is the perfect introduction to the world of wine. Learn to swirl, sniff and sip like a pro while acquiring a true understanding of the tasting process. No wine experience needed.
Friday, October 22 - 6:30pm - 8:30pm - $45.00 per person
Note: Food is not served at wine tasting seminars.
Bubbles 101
Prepare yourself for the holiday festivities; take Bubbles 101 with the American Wine School. From the proper way to open the bottle, to the key influences that make the sparkling wine a pricey pour. Let the AWS lead you by the glass around the world. All classes consist of multi-media presentation and wine tasting.
Saturday, October 23 - 1:00pm - 3:00pm - $55.00 per person
Note: Food is not served at wine tasting seminars.
Paul Dagenbach
Paul graduated from the Greater Cincinnati Culinary Arts Academy. He was a chef at the Palace in Cincinnati, Sturkey’s Restaurant and Encore Bistro & Bar Restaurant. Paul’s fine cuisine can be sampled at DeSha’s which is part of the Tavern Restaurant Group. He is best known for his innovative cuisine.
A Warming Fall Dinner Party with Friends
Celebrate this special time of the year with a menu that brings you the comforting flavors of fall. So gather a few friends, open a bottle of wine and enjoy an evening of great food and friendship.
Menu
- Braised Beef Short Rib Quesadilla
- Sweet Potato Chowder
- Charred Greens with Feta, Capers and
a Vinaigrette
- Pork Tenderloin with Grain Risotto and Dried
Cherry Port Sauce
- Paul’s Fabulous Surprise Dessert
Monday, November 1 - 6:00pm - 8:30pm - $60.00 per person
George Geary
A former pastry chef for the Walt Disney Co., George brings humor, energy and experience in every cooking class, demonstration or appearance. George celebrates the release of his new book; 350 Best Salads and Dressings. In addition to writing books and magazine articles, George teaches cooking classes around the country, Canada, Mexico, and the World. He also leads mouth-watering culinary tours around the world, introducing fellow “foodies” to some of our most celebrated gourmet destinations.
Everything But The Turkey; And a few Desserts too…
George will teach you how to make fantastic Thanksgiving side dishes fast using the speed of a food processor. Even if you don’t have a food processor you can create all of these perfect side dishes. Do ahead and new family favorites will be taught in this informative class. From appetizer to yeast rolls to cheese pie. He will be highlighting his newest book: 650 Best Food Processor Recipes.
Menu
- Blue Cheese Pistachio Cheesecake with Stone Ground Crackers
- Wild Mushroom Cream Soup
- Sweet Yams with Pineapple and Macadamia Nuts
- Rich & Moist Tarragon Sausage Dressing
- Whole Wheat Rustic Yeast Rolls
- Cranberry Orange Cheese Pie
- Quadruple Chocolate Cookies
Wednesday, November 17 - 6:00pm - 8:30pm - $65.00 per person
Thanksgiving Baking like a Professional
George will teach you how to make gourmet pastry and baked goods for your upcoming Thanksgiving table. Easy make ahead tricks will be the focus on this class. Anyone can create great desserts after taking this class. George will be highlighting his huge book on baking, "The Complete Baking Cookbook"
Menu
- The Perfect Pumpkin Pie with a Flaky Crust
- Rich Chocolate Almond Flourless Torte
- Thanksgiving Apple Cheesecake with a Nut Crust
- Cranberry Scones with Chantilly Cream
- Walnut Cookies with Nutmeg Filling
Thursday, November 18 - 6:00pm - 8:30pm - $65.00 per person
Note: George’s cookbooks, "650 Best Food Processor Recipes"and "The Complete Baking Cookbook," will be available at class at a 10% discount. He will be happy to autograph your copy.
Past Guest Chefs
- Betty Rosbottom - Cookbook Author / Cooking Class Instructor / Bon Appetit Magazine contributor / Weekly Syndicated Columnist / PBS Series Television Personality / Certified Culinary Professional
- Steven Geddes - Leading Expert on Food, Beverage and Service / Master Sommelier / Owner of Local 127
- Shirley Corriher - Cookbook Author / Class Instructor / Lecturer / Industry Consultant / Television Personality
- Pam Anderson - Cookbook Author / Class Instructor
- Nick Malgieri - Baking Program Director / Institute of Culinary Education
- Jean-Robert de Cavel - Co-Owner-Chef / French Restaurant Group
- David Cook - Owner-Chef / Daveed’s
- Giuliano Bugialli - Chef / Author / Foods of Italy, Inc.
- Judith Fertig - Food Writer / Cookbook Author
- Julia della Croce - Restaurant Critic-Cookbook Author
- Yajan Upadhyaya - Co-Owner-Chef / Cumin Indian Fusion Cuisine
- Sara Foster - Culinary Expert-Owner / Foster's Market
- Molly Stevens - Food Writer-Editor / Cooking Teacher
- Randall Price - Resident Chef / La Varenne
- Paul Dagenbach - Chef / deSha's / Tavern Restaurant Group
- Andrew Schloss - President / Culinary Generations, Inc
- Justin Dumcum - Executive Chef / The Oceanaire Seafood Room
