Photo courtesy of: Culinary ServicesChef Erik Keller prepares a plate during the Feb. 7 event in Jefferson Marketplace

The first-ever Ohio University Chef’s Table took place at Jefferson Marketplace on Wednesday, Feb. 7.

Six guests enjoyed an interactive dining experience as Chef Erik Keller demonstrated how to prepare a variety of dishes within the Culinary Studio. The guests also sampled his dishes, tasting mashed potatoes with caramelized shallots, bourbon bacon wrapped scallops and chocolate cake with raspberry sauce, to name a few.

Guests were encouraged to participate and engage with Keller as he offered volunteers a chance to come behind the counter and help him garnish some of the dishes.

“Food is one of those things you never stop learning,” Keller told a volunteer. “There’s no such thing as ‘messing up’ here.”

Chef Keller explained as he was cooking that he had started out washing dishes in a small restaurant in Akron, Ohio, and had worked his way up to become a chef.

“I wanted so badly to wear the white chef’s jacket because I had fallen in love with the comradery of the kitchen,” he said.

Keller welcomed questions throughout the evening about how to substitute ingredients, why dishes tasted the way they did and guided the guests on how to experiment on their own. He also gave suggestions about different spices and sauces that he thought everyone should have in their cabinets. Each guest received a pamphlet detailing the recipes so they could recreate the dishes at home.

The most important thing Keller wanted to get across to his guests was that cooking starts with simply trying something new and being okay with when the results don’t turn out as expected.

“The recipe is a guideline, and the plate is your canvas,” Keller said. “Take an adventure.”

The next Chef’s Table is scheduled at 6 p.m. Wednesday, March 7, and will feature a St. Patrick’s Day themed meal.

Register today at bit.ly/OUCulinaryStudio

Story submitted by Culinary Services