Beyond the Plate: Demo dining experience will teach participants how to transform local garden items into a five-course meal

It has been said that cooking is a subject that you can never know enough about; there is always something new to discover. A new learning opportunity combined with Executive Chef Erik Keller’s passion for cooking is the perfect recipe for a successful return of Ohio University’s "Chef’s Table: A Demo Dining Experience," on Sept. 7.  

“I’m passionate about food, so I just try to let everybody else feel my passion and get them as excited about what it is I’m doing, ” said  Keller, who is more than enthusiastic about kicking off the series for the new academic year.

Last spring, OHIO launched the "Chef’s Table: A Demo Dining Experience" series as a way for attendees to not only learn new cooking techniques, but to interact first-hand with experienced chefs while enjoying a full-course meal.  

The first Chef’s Table event of Fall 2018 will begin at 6 p.m. on Friday, Sept. 7, at the Culinary Studio in Jefferson Marketplace. The demonstration will teach attendees how to use produce from their garden or local farmers market to create a light, delicious meal. The menu will feature flank steak and cantaloupe sorbet, among others.

“When we were planning these out months in advance... I was thinking, ‘What is everyone doing around the beginning of September?’ said Keller. “I figured that most people will have a garden. My theme is what to do with all of the stuff you have in your garden, which are readily available, and throw a couple different spins on items that you normally wouldn’t.”

A limited amount of tickets remain. To learn more about the event and purchase your tickets, please visit bit.ly/OHIOCulinary.