Cooking with a Chef
Chef Rhett's love of food and cooking is contagious. Through demonstration and hands-on experience, you will explore basic knife skills, food sourcing and learn new and exciting dishes to add to your cooking repertoire.
Meal Prep - Chipotle® at Home Learn how to prepare the most popular items from this fast-casual chain at home and on the cheap. Prep ahead easy, healthful options that can be made into endless combinations of meals for the whole week.
Burgers 101 How to select and grind your own meat and the trick to making the perfect patty every time. The best way to cook a burger (hint: it's not on the grill!), sliders, and the famous Jucy Lucy at home.
Turkey Tips & Tricks Brine the bird, peel the spuds, assemble the green bean casserole ahead of time - everything you need to know to make your Thanksgiving a breeze by following a simple calendar of easy prep tasks. We'll also make a delicious gravy.
Fresh Pasta - Northern Italian Learn to make some of Chef Rhett’s favorite recipes he learned while living in Italy. Learn how to hand-make and roll out various pasta doughs and create simple sauces that really showcase the noodle. Also learn to make your own dried pasta.
After traveling abroad to leave a career in mural painting, Chef Rhett found himself in Northern Italy at a farm-to-table restaurant where he learned everything from making pasta and salumi to tending animals and a vegetable garden over the course of a year. Upon returning to Minnesota, Chef Rhett started work at Isaac Becker’s acclaimed 112 Eatery hand-rolling fresh pasta and gnocchi. Later, at Landon Schoenefeld’s controversial Haute Dish, Chef Rhett created a weekly vegetarian tasting menu and helped to spearhead Haute Wok, an annual week-long foray into Asian cuisine with a Midwestern twist. After a short stint at Coup d’Etat, Chef Rhett started as opening Sous Chef for the Brewer’s Table under Executive Chef Jorge Guzman. Over 2 and a half years the restaurant received accolades given to few restaurants including multiple James Beard nominations and a spot on Food and Wine Magazine’s Top Ten Best New Restaurants. After the Brewer’s Table, Chef Rhett moved to the Surly Beer Hall and created a successful charcuterie program.
Chef Rhett currently resides in Wayzata, where he and his wife host weekly dinners, occasional charity benefits and tend to their large garden and ever-growing flock of chickens.