Cooking Classes with Chef Cindy

If you have ever gone to the farmer’s market and were inspired by the bounty and beauty of the seasonal produce and artisan goods, you will love these Farm to Table cooking classes!

All recipes are created by Chef Cindy Ramsey and feature products from farmers and producers at the Westerville Saturday Farmers Market.

Classes listed below.

Classes are offered monthly and are hosted at Good Vibes Winery (2 South State Street) in Uptown Westerville (43081) and showcase a different recipe (appetizer, entree and desert). Classes begin at either 10:00 a.m.(on Saturdays) or 6pm (on Tuesdays) and are 90 minutes in length (plus time for tasting and enjoying the food prepared during the class). Recipes will be provided to all participants. Questions are encouraged to solve your kitchen challenges. Chef Cindy will demonstrate how to prepare the meal, teaching you the tips and techniques to recreate the menu in your own home.

"Shopping at the Farmer's Market provides kitchen inspiration. This cooking class will teach you how to turn your inspiration into delicious cooking creations!

- CINDY RAMSEY

CLASSES:

May 25th - Beef with Sauteed Mushrooms and Glazed Bourbon Sauce

In this class we will welcome the season by using Spring greens and herbs harvested at the farm to make a delicious appetizer. We’ll make a main course using beef, mushrooms and BBQ sauce. To complete the meal, we’ll finish with a sweet treat of strawberries and cream.

Menu: Toasted Crostini Topped with Sautéed Greens and Herbs. Seared Grass-fed Beef with Sautéed Mushrooms, Glazed with Bourbon BBQ Sauce. Sweet Whipped Cream and Strawberries Topped with Vanilla Cookie Crumbles.

June 22nd (10am) and June 25th (6pm) - Chicken Meatball Sliders

The Summer season brings even greater produce to the table with summer squashes. So many varieties and so many ways to cook with them. In this class we'll start with a fun zucchini tart that can stand in as an appetizer, lunch or snack. Then we will have fun making chicken meatball sliders with Italian marinara sauce. We'll learn how to make cake using zucchini - think carrot cake but with zucchini! .

Menu: Savory Zucchini and Cheese Tart. Chicken Meatball Sliders with Italian Marinara Sauce. Zucchini Cake with Cream Cheese Frosting.

July 27th (10am) and 23rd (6pm) - Summer Corn Risotto with Sauteed Chicken

Summer in July brings the harvest of Ohio sweet corn to our tables! It’s great eaten from the cob dripping with butter, but there are so many ways to cook with corn. In this class you will learn how to make a salsa using corn cut from the cob. We’ll continue with a main course of Summer corn risotto and with sautéed chicken. Then we will make fresh corn cakes with honey butter and berries for a sweet dessert.

Menu: Yellow Tomato and Corn Salsa with Crisp Tortilla Chips. Summertime Corn Risotto with Sautéed Chicken. Fresh Corn Cakes Topped with Honey Butter and Fresh Berries.

August 24th (10am) and 20th (6pm) Heirloom Tomato Tart and Grilled Chicken Sausage

The star of Summer produce has arrived – tomatoes! There is great joy in eating a fresh farm tomato still warm from the sun. Yet there are many ways to use these beauties in our cooking. We’ll start with a roasted tomato tart, reminiscent of pizza but oh so much better. Then we will take super ripe tomatoes to make a fresh tomato sauce served with grilled chicken sausage. We will finish the meal with grilled peaches topped with cream cheese and honey.

Menu: Roasted Heirloom Tomato Tart. Grilled Chicken Sausage with a Simmered Sauce of Summer Tomatoes and Peppers. Grilled Peaches with Cream Cheese, Honey and Granola.

September 14th (10am) and 17th (6pm)- Pork Tenderloin Sliders with Caramelized Apples and Onions

As we move into late Summer, cooler temperatures bring crisp apples, football and tailgating! In this class we celebrate apples 3 ways to enjoy at your next tailgate party. We’ll take the classic pairing of pork and apples to make pork tenderloin sliders. We’ll combine granny smith apples with cucumbers and a lively dressing for a refreshing salad. Next, we’ll enjoy all the goodness of apple pie with apple pie bars to feed a tailgate crowd.

Menu: Pork Tenderloin Sliders with Caramelized Apples and Onions. Apple Cucumber Salad with Honey Lime Dressing. Cinnamon Apple Pie Bars

October 5th (10am) and 1st (6pm)- Spicy Beef and Pumpkin Black Bean Chili.

Summer is ending and Fall is upon us with a new host of farm products. Our tables are changing with the versatility of pumpkins! In this class you will learn the recipes for a perfect Fall weekend with family and friends. We’ll make a spicy beef and pumpkin chili and a sweet treat of pumpkin apple muffins. For breakfast the next morning, you will learn how to make pumpkin waffles and homemade pumpkin butter.

Menu: Spicy Beef and Pumpkin Black Bean Chili. Pumpkin Apple Muffins. Pumpkin Waffles with Homemade Pumpkin Butter.

About Chef Cindy:

CINDY RAMSEY - COOKING INSTRUCTOR, FOOD BLOG AUTHOR, FOOD WRITER

AS A COOKING INSTRUCTOR, I PROVIDE EDUCATIONAL, ENTERTAINING AND FUN COOKING EXPERIENCES VIA HIGH QUALITY, PERSONALIZED CLASSES IN A KITCHEN CLASSROOM SETTING. CLASS SIZES RANGE FROM 1-6 STUDENTS. CLASSES CAN BE FOR ADULTS SEEKING BASIC KITCHEN SKILLS, TO THOSE LOOKING TO EXPAND THEIR EXISTING ABILITIES; OR FOR TEENS AND CHILDREN, AGES 8-12 JUST BEGINNING THEIR COOKING JOURNEY.

I ALSO CONDUCT INSTRUCTIONAL COOKING DEMONSTRATION CLASSES TEACHING BASIC TECHNIQUES IN BOTH COOKING AND BAKING, USE OF KITCHEN EQUIPMENT, MISE EN PLACE, AND MENU PLANNING/TIMING. CLASS SIZES RANGE FROM 15 – 35 STUDENTS.

THE CLASSES ARE THEMED TO MEET A WIDE RANGE OF STYLES AND NUTRITIONAL NEEDS, DESIGNED TO BUILD SKILLS AND CONFIDENCE IN PREPARING RECIPES THAT CAN BE ACCOMPLISHED BY A HOME COOK. I COMPLETE RECIPE/MENU RESEARCH AND DEVELOPMENT, PREPARE LESSON PLANS, PROVIDE PRINTED RECIPES AND PROMOTION OF PRODUCTS WHERE REQUESTED.

AS A FOOD BLOG AUTHOR, I CREATE ALL CONTENT AND RECIPES. I AM THE FOOD STYLIST AND PHOTOGRAPHER FOR ALL PHOTOGRAPHS POSTED ON THE BLOG.