2012 Cooking Class Series
Looking for that gift that keeps on giving? Give a series of delightful cooking classes with Chef Leigh Hesling. He will present six classes in 2012, three at Print Works Bistro and three at Green Valley Grill. See below for all the dates. Classes will be $75 per guest or mix and match a three class package for $200. For Cooking Class Gift tickets contact Lee Healy at 336-478-9126 or lhealy@qwrh.com.
2012 Cooking Class Series
with Executive Chef
Leigh Hesling
Green Valley Grill
February 11th, 12:30 pm, O.Henry Hotel
SOLD OUT!
Print Works Bistro
March 31th, 12:30 pm, Proximity Hotel
Green Valley Grill
June 16th, 12:30 pm, O.Henry Hotel
Print Works Bistro
July 14th, 12:30 pm, Proximity Hotel
Green Valley Grill
September 15th, 12:30 pm, O.Henry Hotel
Print Works Bistro
October 20th, 12:30 pm, Proximity Hotel
Classes are $75 per guest or mix & match a three class package for $200.
For more information contact Lee Healy at lhealy@qwrh.com
or 336-478-9126.
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Take the Elevator Home
After dinner, relax and end your evening by staying in one of O.Henry Hotel's guestrooms. Please call 336-854-9000 for our Best Rate.
Images from our Cooking Class on February 12, 2011
"Romance"
Below are photographs from Green Valley Grill's Cooking Class and Wine Pairing with Executive Chef Leigh Hesling in the Pavilion at the O.Henry Hotel on February 12, 2011. Chef Leigh prepared three courses utilizing fresh, local ingredients and shared plenty of cooking tips. Guests dined and enjoyed the demonstrated recipes.
Chef Leigh sailed into Green Valley Grill as Executive Chef six years ago. Before landing in North Carolina, this Australian spent five years as the executive chef on some pretty impressive cruise ships and a stint as a sous chef on the QE2! Since he grew up on a farm in Australia, he loves using local ingredients as often as possible.
Chef Hesling presented a delicious three course meal of Phyllo Cigars with romesco dipping sauce, Honey Lavender Glazed Duck with cauliflower-leek gratin and wilted winter greens and Kahlúa Spiked Chocolate Mousse with spun sugar hearts
Executive Chef Leigh Hesling demonstrated cooking techniques and Advanced Sommelier Julia Hunt enriched the dining experience by educating guests with the perfect wine pairings that complemented the food.
Guests were greeted in the O.Henry Hotel's social lobby with a "Love Struck" martini
Phyllo Cigars with romesco dipping sauce
Chef Hesling chats about wine complements.
Chef Hesling preparing Honey Lavender Glazed Duck with cauliflower-leek gratin and wilted winter greens
Kahlúa Spiked Chocolate Mousse with spun sugar hearts
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