This post is sponsored by Destination Delaware. All thoughts, opinions and photos are my own.
I was supposed to share this post before Christmas, advising you to add it to your gifting list as a must do Columbus experience, but the Holiday season, traveling to Whistler and a 9th birthday got the best of me, it is well into January, and I even won’t claim to have my life together yet. The good news is, it doesn’t have to be Christmas to enjoy Savoir Cooking + Wine and I couldn’t think of a better gift or way to spend an evening / date night for Valentine’s Day (or any day), than at one of their many classes. I really doesn’t have to be a Holiday to enjoy Savoir as they offer experiences such as, craft pizza + craft beer, date night: cooking with wine, sushi and ravioli workshops, as well as private events.
I would call this an experience instead of your traditional “cooking class.” If I am being honest, I am not really a “cooking class” type of person. I do enjoy cooking (and drinking wine) but all of the times I’ve attended a class, it’s been much too rigorous expectations for my liking. I am happy to report Savoir was extremely enjoyable as far as “cooking class” goes. In fact, if you’re like me and are more interested in the drinking wine aspect of the event and not so much the cooking, they are more than happy to accommodate and be the star of the group (doing the work for you).
Savoir means “to know” in French and these guys know exactly what they are doing when it comes to providing an unforgettable evening. We participated in the Holiday Wine Tasting, which paired doable dishes with wine. Wine was provided by Wine Trends Inc., an Ohio Wine Distributor who are passionate about emerging brands, artisan and luxury wines. Our Wine Trends rep was amazing and a ton of fun. I am by no means a wine connoisseur, but the wine selection was impeccable and we of course left with a box of wine, the Chardonnay was like no Chard I have ever tried.
Nursah and I were in charge of the Sesame Tuna portion of the menu. (See below for full menu +wine). Specifically, we made the wasabi aioli, I am still incredibly impressed with myself. One of my jobs was to finely chop, the garlic. I don’t chop garlic. Not sure I ever have honestly. I have a little can of pre-chopped garlic in the fridge, that I get a scoop of and throw in dishes. Never have I ever. When I explained this to one of the head chefs, I think that was the moment he realized what he was dealing with and began to heavily assist us. Our wasabi came out pretty much superior to anything I have ever made in my life. In fact every single bite was exceptional. I will definitely be making the aioli again. They sent us home with recipes for everything we dined on, very unclear forecast if I could ever actually recreate the delicious concoctions fed to us that evening. I am pretty much a one trick pony in the kitchen, Savoir was able to somehow teach this old dog, new tricks. Cannot recommend this experience enough!
Join us to learn new recipes and techniques, and create dishes with coaching from professional chefs.
At Savoir we offer hands on cooking classes, wine tastings, and private events. Our classes cover all skill levels from novice to advanced, and include a wide range of topics including regional cuisine and technique based workshops. Our mission is to enhance your ability in the kitchen through a fun, relaxed, and interactive cooking experience taught by industry professionals.
Our private events are designed to engage your guests and are perfect for all occasions including team building, birthday parties, and bridal showers to name a few. Contact us with any questions, we are ready to create a memorable event for you.
We are located in historic downtown Powell, Ohio, which is home to a growing number of fantastic independent restaurants, festivals, and farmers markets. We enjoy a strong sense of community dedicated to supporting local business. Check out our Calendar to view upcoming classes!
Savoir: Behind the Name
Savoir in French means ‘to know’. At Savoir our goal is to expand the culinary ability of our customers through a hands on approach to the kitchen.
Full Menu + Wine
JCB by Jean-Charles Boisset, Cremant de Bourgogne Brut
Pan Seared Ahi Tuna with Sticky Rice and Wasabi Aioli
Silverado Vineyards Chardonnay, Vineburg Vineyard Carneros
Chile Relleno with Smoked Chicken and Cojita
Rex Hill Willamette Valley Pinot Noir
Flatbread with Prosciutto, Mushrooms, and Arugula
Raymond Vineyards Reserve Merlot, Napa Valley
Porchetta with Whipped Sweet Potatoes
Faust Cabernet Sauvignon, Napa Valley
dark chocolate tart
I made a savory and delectable aioli from all of those ingredients!
- 1/3 cup fresh cilantro, chopped
- 1 lime, juice and zest of
- 2 tablespoons Wasabi
- 1 teaspoon ground cumin
- 3/4 cup mayonnaise
- 1 large clove garlic
- Combine all ingredients in a small food processor and mix until blended
28 N. Liberty Street
Powell OH, 43065
The food was INSANELY marvelous.
Michael McCauley, CEC
Mike McCauley is the founder and Chef at Savoir. He is a Certified Executive Chef with the American Culinary Federation, and has 20 years’ experience in professional kitchens. Mike’s straightforward, no fluff approach to food will instill confidence in even the most novice home cook. Spend 3 hours with Chef Mike and you will learn the cooking techniques that make all the difference in the finished product.
Mike began his training as a chef apprentice under Chefs Thomas Corbett and Cory Armour at Wedgwood Golf and Country Club in Powell. From there he worked as the Sous Chef at Tartan Fields Golf Club in Dublin, where he worked on menu development, pastry, and banquets.
Most recently Mike has worked to develop menus that are both healthy and flavorful at The McConnell Heart Health Center. While working with dietitians and exercise physiologists Mike began to appreciate the health and wellness aspect of cooking. Take a look at the calendar and you will find many of Mike’s classes focus on amazing dishes that you can feel good about eating.
Mike is a passionate cook. He founded Savoir to have the opportunity to interact with his customers, share his love of great food and great wine, and have fun!
Michael Frank, CEC
Mike Frank was raised in Dublin, Ohio. He lives with his wife Maria and dog Tanner in Delaware, Ohio. He earned an Associate’s Degree in Culinary Arts in Oregon and a Bachelor’s Degree in Food Service Management at Ohio University in Athens, Ohio. Chef Mike is also a Certified Executive Chef through the American Culinary Federation.
Mike has over 20 years of food service experience working for some of Central Ohio’s premier country clubs and restaurants, selling fresh meat and seafood as well as the Director of Food Resource Development at Mid-Ohio Foodbank. Chef Mike has partnered with the Cancer Support Community as one of their Wellness Chefs where he conducted bi-monthly healthy cooking classes for those who struggle with cancer.
When Mike is not in the kitchen he can be found restoring vintage Volkswagen vans, hiking, camping, and listening to live music.
Thanks to Nursah from Exact Moments Photography for being my hot date and as always, for snapping a few photos (of me) for me. It was the perfect evening and an incredibly, enjoyable way to catch-up with a girlfriend! We actually had planned to grab drinks and apps after, down the street at Prohibition Gastro Lounge, but were entirely way too full and on the verge of being over served, so we decided against it. I need to plan an entire day in Downtown Powell, depending on who you were spending the day with, there is a plethora of options in Powell, with tons of amazing, local shopping, a splash pad and park combo I share all the details about in a previous blog post, a substantial amount of food and drinks to graze, one of my favorite breweries, Nocterra Brewing. Powell has managed to maintain an under the radar, small town vibe, while offering all the amenities of a big city.