Here is the class schedule, and the details of each class as described by the cooking school’s organizers:
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."
>> Restaurant at The Greene closed temporarily for remodel
Feb. 24: "Chefs Patrick and 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 and American influences. Chef Melissa writes and executes the renowned menus for the Pub's monthly, four-course, themed dinner events."
>> UPDATE: Bankrupt chain closes 2 local bars
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."
Each class combines culinary demonstrations by the chefs with hands-on participation by each student in groups of four with individualized chef supervision, organizers said. Each evening concludes with a sit-down dinner that attendees helped prepare.
>> Opening details including food giveaway announced for Cornerstone of Centerville BIBIBOP
The cost is $55 per person, per class. Classes are limited to 20 students. For availability of classes and more information, call or text Nell Petry at (937) 469-1774, or email her at AFScooking2@gmail.com. If a class is full, waiting lists will be kept in case of cancellations.
For information about AFS Intercultural Programs that benefit from the cooking-school classes and dinners, go to afs.org.