Chef’s Table: Summer’s Harvest

Come join Chef Jake and Sous Chef Bryton as they show you how to celebrate the end of summer with a variety of foods. The ingredients used are often ready to harvest at the end of the summer season. We want to show you just how versatile those ingredients can be by demonstrating their strengths in these dishes.

Grilled Scallops with Microgreens and Rosemary Biscuit
Strawberry and Basil Caprese Salad
Beets Two Ways
Chilled Mellon “Gazpacho”
Wagyu Strip Steak with Roasted and Pickled Vegetables, and Sweet Potato Au Gratin
Cake(s) and Ice Cream(s)
Chef’s Wine Pairing and Aperitif

Attendees for this class must be 21 years of age or older. Please be sure to remember your government issued I.D.

Seats are priced per person.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins.  Please contact the school at or 801-928-2635 with any questions.

August 18 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

Station Park

Chef Jake Driffill

Price: $125

0 seats available

There are no current openings. Fill out the information below to join the waitlist.