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Visitors staying at Oglebay for the Gourmand Getaway weekend, March 10-12, will get pleasure from a wine & cheese reception, a chef’s meet-n-greet breakfast, and a dinner that includes a fruits of the dishes showcased all through the weekend.

Demonstrations will likely be held the place visitors be taught the secrets and techniques behind the favourite dishes of a number of the prime cooks from across the area.

The weekend will embrace an array of appetizing dishes together with ramp & potato perogies, hen breast stuffed rabbit, “churched-up” soup beans, Dutch apple cake and extra.

Saturday solely day packages are $189 per particular person and weekend packages begin at $419 per particular person, based mostly on double occupancy. For extra info go to oglebay.com/gourmet-getaway/ or name 877-436-1797.

The next cooks will likely be on-hand in the course of the weekend:

Mirko Loeffler, Govt Chef
Oglebay Resort, Wheeling WV
Mirko’s profession began as an apprentice chef in Germany in 1974. His culinary expertise has taken him throughout Europe, the US, China and the Caribbean. He has owned and operated eating places, taught in culinary faculties and served as the chief chef for a number of 5-star properties around the globe. Earlier than making Oglebay his house, Mirko was the chief chef at Bedford Springs.

Libby Nolle, Govt Chef
The Vault on Primary and Converse Simple Bourbon Bar, Summersville, WV
Libby is the primary feminine awarded Finest Chef in West Virginia by WV Dwelling journal. Initially from Maryland, Libby fell in love with West Virginia whereas pursuing a bachelor’s diploma in hospitality administration at Davis and Elkins Faculty. With over 20 years of expertise, starting from fast service to wonderful eating, Libby brings along with her a very distinctive culinary background making a one-of-a-kind eating expertise.

Matt Welsch, Proprietor
Vagabond Kitchen, Wheeling, WV
Born and raised in West Virginia, Matt balances his love of journey along with his love of his house state. In 2013, he introduced collectively his love of journey, writing, pictures, bikes, and meals and began the Vagabond Chef — a culinary journey weblog. After traversing over 13K miles within the saddle of his bike and talking with over 60 completely different eating places, cooks, and cooks, Matt returned to his house within the Higher Ohio Valley and opened Vagabond Kitchen in June of 2014. Since then, he has performed “handcrafted meals rooted in local people” within the coronary heart of Downtown Wheeling, along with touring throughout the state and area doing quite a few occasions, dinners, and talking engagements. Matt believes merely that everybody deserves to eat good meals.

Tylor Dinteman, Govt Chef
Laurel Highlands-Ventures | NSFB | WCC
A chef for over 13 years, Tylor realized early from his nice grandmother, aunts, and oldsters the best way to make many issues from scratch, together with making the perfect mac-n’ cheese by center college. He started his profession at The Catfish Home in Hobe Sound, FL as a busser and labored his technique to line prepare dinner. At age 26, Tylor graduated from Le Cordon Bleu in Pittsburgh, PA. He additionally labored for a short time on the Grand Concourse and Mio in Pittsburgh. At Savage River in Frostburg, MD, he grew to become the chief chef and cultivated his fashion of cooking with a four-season menu rotation. Tylor was an teacher at Potomac State the place he restructured their culinary program after which grew to become sous chef at Omni Bedford Springs. He moved on to government sous chef at Seven Springs Resort and is now government chef at Seven Springs Resort, Wheeling Nation Membership, and some different Pittsburgh retailers.

Chris Kefauver, MA, CEC, FMP | Professor of Culinary Arts
West Virginia Northern Neighborhood Faculty (WVNCC), Wheeling WV
With over 35 years of expertise within the meals service trade, Chris has labored for firms similar to Sodexho, Marriott Worldwide, Compass Group, Aladdin Meals Administration and Parkhurst. Retired from the US Military after 23 years of army service, he’s acknowledged as a licensed government chef, accreditation website evaluator and accepted certification evaluator by the American Culinary Federation. He’s additionally a licensed meals administration skilled. Chris holds a grasp’s diploma in communication research from WVU, a bachelor’s diploma in administration from Wheeling Jesuit Faculty, and an affiliate diploma in science in culinary arts from WVNCC. For over 20 years at WVNCC, Chris has been a professor and program chair of the culinary and hospitality division, META, and educational advisory. He has additionally served on the school board of governors since 2018 as school consultant. A recipient of the 2022 ProStart award, Chris can also be WV and OH ProStart Packages mentor and choose. For over 20 years, he has been a part-time chef at Oglebay Resort. He enjoys working with college students and new culinarians to get them began within the trade.

Rocco Basil, Chef
Diocese of Wheeling-Charleston, Wheeling WV | Proprietor and operator of a catering enterprise
Rocco began on his path to creating scrumptious meals washing dishes on the Anchor Room. After three years of constantly asking inquiries to the cooks, he was quickly working your entire kitchen. He was meals supervisor at Christopher’s Cafeteria in Elm Grove for 12 years after which labored at Sandscrest Convention and Retreat Heart. In 2005, Rocco grew to become the chef for the Diocese of Wheeling-Charleston. He additionally owns and operates a catering enterprise. “I consider presentation is a big a part of culinary arts. It’s not all of it, however it’s an vital half, and I get pleasure from doing these issues for folks. It makes it enjoyable for me.”