Photo Galleries »

Chef Stephen Myers at the Market

  • Previous
  • 1 of 7
  • Next
Chef Stephen Myers taught those gathered for the cooking class how to make this appetizer: Amuse Bouche, which is a crostini with tomato jam and smoked salmon.

Photo by Rachel Stafford

Chef Stephen Myers taught those gathered for the cooking class how to make this appetizer: Amuse Bouche, which is a crostini with tomato jam and smoked salmon.

Photo Rating:
Gallery Rating:

  • Previous
  • 1 of 7
  • Next
  • Chef Stephen Myers taught those gathered for the cooking class how to make this appetizer: Amuse Bouche, which is a crostini with tomato jam and smoked salmon.
  • A good crowd gathered at The Market at Washington and High to take a mini-cooking class from Chef Stephen Myers, the new chef at the Airport Hilton and Coopers.
  • Chef Stephen Myers mixes up the ingredients for an Appalachian Fish Pie using fresh products and Wexford Irish Crème Ale from The Market.
  • Ready to taste the results of their cooking lessons from Chef Stephen Myers are Natelie Kurylo and Tim O’Donnell.
  • Donna Swan and Sandy Murphy take lessons at the cooking class at The Market, courtesy of Chef Stephen Myers of the Airport Hilton and Coopers.
  • Ashley Blankenship and Jeanna Reasonover enjoy their cooking class with Chef Stephen Myers of the Airport Hilton.
  • Mike Adams, general manager of The Market at Washington and High, applauds as Chef Stephen Myers finishes up a cooking class at the store.

Related Stories for Chef Stephen Myers at the Market

Comments on this photo » 0

Be the first to post a comment!

Features