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Participants
will work with Chef Penny Behnes, to prepare a meal, pair with Elk Creek
wines and enjoy eating them together. The class will be limited to 25
participants. Spouses or friends may join the class for the meal portion
of the event at an additional price.
Participants
will purchase their own wines from available Elk Creek Vineyards selections.
Lodging accommodations are limited so book early if you want to spend
the night.
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MENU ~
Spain
- Warm Lima and Fava Bean Salad with Shaved Serrano Ham
Greece - Stuffed, Roasted Red Bell Peppers with Goat cheese, Orzo and
Red Onions
Italy - Mascarpone and Mushroom stuffed Chicken
Barbados - Steamed Coconut Pudding with Lime
Cooking
Class and meal . . . . . . . . . . . .$75
Class,
meal and overnight stay
in the lodge . . . . . . . . . . . . . . . . . . . $200
Spouse/friend
meal. . . . . . . . . . . . . . . $50
(WINE
SOLD SEPERATELY)
About
The Chef:
Penny grew up on the East Coast of England – her grandparents
owned a small restaurant and her father is a wine merchant with his
own wholesale, retail company.
Her life took a major turn when she moved to New York City and was recommended
for a job as a personal chef. She received one-on-one culinary training
by a leading Executive Chef and instructor of the Natural Gourmet Institute
for Food and Health, the Culinary Loft and the Earth Pledge Foundation
in New York City. She also received specialized training in vegetarian,
macrobiotic, Chinese, French and Indian cuisine. She has catered for
many famous clients from small intimate dinners, to large cocktail parties
and special events such as weddings and the 150th celebration of Central
Park, NY.
She
has grown to respect the value of fresh, seasonal, good quality foods
and the importance of good presentation.
Penny
now works as a personal chef, caters small functions and gives private
cooking classes and demonstration cookery events in and around Cincinnati.
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Red Wines
