I am really excited about our next Culinary Classic coming up April 24 at French Lick Resort featuring well-known chefs (and a mixologist) from Louisville, Bloomington, Indianapolis, Cincinnati and Nashville . To play on the resort’s history, we have developed a theme of “Classics Reinvented.”
Below is the list of participating chefs and a little bit about them. They will each teach a cooking class and prepare a course for the evening’s dinner. The classes are $30 each or $120 for all. Dinner is $50 per person or $160 for both the classes and the dinner.
Molly Wellman (Cincinnati)- Cocktails
Molly is an old school “mixologist” who is an expert in cocktail creation, taking it to the point of making most of her own ingredients. She will be making a French Lick and West Baden cocktail specifically for the dinner. Here is a link to a Cincy Chic article about Molly.
Joe Shaw (Nashville)- Salad
Chef Joe Shaw is one of Nashville’s best-known and well-regarded chefs. The Executive Chef of the Miro District restaurant, Shaw likes to blend the traditions of Southern cookery with the cuisine that provided many of its original inspirations and that still thrives across the south of Europe
Dave Tallent (Bloomington)- Soup
Bloomington native Dave Tallent who owns Restaurant Tallent, along with his wife Kristen, believes in the principle of using local, seasonal and organic ingredients. He is a huge supporter of the local farmer’s market.
John Varanese (Louisville)- Fourth Course- entrée
John is the Executuve Chef/Owner of the contemporary Mediterranean restaurant by the same name. He is one of the hottest chefs in Louisville and continues to get accolades for his restaurant he describes as having "five-star ambiance with three-star prices.
Frederic de Villeneuve (Indianapolis)- Fifth Course- Dessert
Frederic de Villeneuve has been the pastry chef at Ghyslain Chocolatier in Union City since 2003. Ghyslain uses the finest imported and domestic ingredients and incorporates the artisan touch of handcrafting some of the finest pastries you can find anywhere.
For more information about the event, or to make a reservation,
call 888-936-9360.
Below is the list of participating chefs and a little bit about them. They will each teach a cooking class and prepare a course for the evening’s dinner. The classes are $30 each or $120 for all. Dinner is $50 per person or $160 for both the classes and the dinner.
Molly Wellman (Cincinnati)- Cocktails
Molly is an old school “mixologist” who is an expert in cocktail creation, taking it to the point of making most of her own ingredients. She will be making a French Lick and West Baden cocktail specifically for the dinner. Here is a link to a Cincy Chic article about Molly.
Joe Shaw (Nashville)- Salad
Chef Joe Shaw is one of Nashville’s best-known and well-regarded chefs. The Executive Chef of the Miro District restaurant, Shaw likes to blend the traditions of Southern cookery with the cuisine that provided many of its original inspirations and that still thrives across the south of Europe
Dave Tallent (Bloomington)- Soup
Bloomington native Dave Tallent who owns Restaurant Tallent, along with his wife Kristen, believes in the principle of using local, seasonal and organic ingredients. He is a huge supporter of the local farmer’s market.
John Varanese (Louisville)- Fourth Course- entrée
John is the Executuve Chef/Owner of the contemporary Mediterranean restaurant by the same name. He is one of the hottest chefs in Louisville and continues to get accolades for his restaurant he describes as having "five-star ambiance with three-star prices.
Frederic de Villeneuve (Indianapolis)- Fifth Course- Dessert
Frederic de Villeneuve has been the pastry chef at Ghyslain Chocolatier in Union City since 2003. Ghyslain uses the finest imported and domestic ingredients and incorporates the artisan touch of handcrafting some of the finest pastries you can find anywhere.
For more information about the event, or to make a reservation,
call 888-936-9360.