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A Cooking Demo and Tasting Experience with Chef Steve Phelps
Pull up a chair and settle in for a cozy, food-filled evening with Chef. This intimate cooking demo and tasting is all about comfort, technique, and the small details that make soups and stews truly great.
Hosted around a community table in the Wine Cottage, the night is meant to feel relaxed and conversational. You’ll watch, taste, sip, ask questions, and learn as Chef demos his process in real time. No rushing, no pressure. Just good food, good drinks, and good company.
This is a demonstration-style experience. There is no hands-on cooking, but there will be plenty of eating, drinking, and learning along the way.
Chef Steve will demonstrate:
A cream soup/bisque
A hearty stew
When to build a proper roux and when a cornstarch slurry makes sense
Why stock and base matter more than you think
Storage tips and shelf life for soups and stews
Knife skills and why mise en place makes everything easier
Starter snacks to pick at while the demos unfold
Generous tastings of both featured dishes
Something sweet to wrap up the evening
Wine, soda, and non-alcoholic options served throughout
A small takeaway gift, so you leave with something useful from the experience
Monday, March 9
5:00pm
Limited to 12 guests
This evening is meant to feel warm, welcoming, and a little indulgent. Come hungry, curious, and ready for a relaxed night of learning, tasting, and lingering around the table.
A Cooking Demo and Tasting Experience with Chef Steve Phelps
Pull up a chair and settle in for a cozy, food-filled evening with Chef. This intimate cooking demo and tasting is all about comfort, technique, and the small details that make soups and stews truly great.
Hosted around a community table in the Wine Cottage, the night is meant to feel relaxed and conversational. You’ll watch, taste, sip, ask questions, and learn as Chef demos his process in real time. No rushing, no pressure. Just good food, good drinks, and good company.
This is a demonstration-style experience. There is no hands-on cooking, but there will be plenty of eating, drinking, and learning along the way.
Chef Steve will demonstrate:
A cream soup/bisque
A hearty stew
When to build a proper roux and when a cornstarch slurry makes sense
Why stock and base matter more than you think
Storage tips and shelf life for soups and stews
Knife skills and why mise en place makes everything easier
Starter snacks to pick at while the demos unfold
Generous tastings of both featured dishes
Something sweet to wrap up the evening
Wine, soda, and non-alcoholic options served throughout
A small takeaway gift, so you leave with something useful from the experience
Monday, March 9
5:00pm
Limited to 12 guests
This evening is meant to feel warm, welcoming, and a little indulgent. Come hungry, curious, and ready for a relaxed night of learning, tasting, and lingering around the table.