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Chef Stephen Myers at the Market

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.

Photo by Rachel Stafford

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.

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  • 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.

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