Two Passes to the "Cooking With Chef Marti and Stormy" Class at the Patriot Inn

Certified Executive Chef (CEC) and Master Certified Food Executive (MCFE) Martin CJ Mongiello Culinary Director and Senior Vice President of Hospitality 

Let's cook, wine and dine together in our kitchen, outdoor school and dining room! Start with a winery tour and tasting at our good partner winery of Baker Buffalo Creek (www.bakerbuffalocreek.com) owned by Charles and Anne Edwards (704-616-3885) from 12 to 5 pm Thursday through Saturday, 2 to 5pm Sunday and by appointment all other days, then enjoy two to three hours of class instruction and preparing in our indoor and outdoor kitchen classrooms, followed by a break, then dining, drinking and eating of the dinner. This class comes with all equipment and tools and graduates receive a full color certificate for 4 CEH credit hours with gold foil, embossed seal. Classes are held on Wednesdays or Saturdays starting at 2 p.m. They go till about 4:30 or 5 p.m. and then we eat what the students have prepared until 6 or 6:30 (four to five hours total). We are BYOB. Most classes and menus are conducted Iron Chef style with ingredients taken out and unveiled at the last minute in front of students as a complete surprise! Please inform us of any allergies or dietary needs. Our primary textbook is not mandatory to purchase as we will be giving you a cooking booklet to take home. However, many students do desire to purchase it. You will see our other textbooks recommended for classes and licensing of Cooks to Executive Chefs.