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Chef’s Table: Secrets from the Phoenix with Chef Joey Hahn

joey-hahn
Join Phoenix Chef Joey Hahn for the how-to’s behind making their most popular dishes. Cash bar available.
Truffle goat cheese mousse with toasted hazelnut honey
Little gem salad
Ravioli making-mushroom and frisée
Braising course- short rib, agrodolce, potato purée
Locally sourced gelato- Madisonos caramello with sea salt
Joey Hahn, Executive Private Dining and Catering Chef
Prior to his career at The Phoenix, Hahn gained culinary experience working at various locations such as Enoteca Emilia in O’Bryonville, Embers in Kenwood, and The Bistro on Main in Findlay, Ohio, where he worked as executive chef. Hahn was born and raised in Findlay where he started working in the restaurant industry at the age of 13. His passion for the industry, however, did not start there. Hahn fell in love with the culinary arts while cooking in the comfort of his grandmother’s kitchen as a child and he has not looked back since!

February 7, 2017 - 6pm - 8pm - Doubler Room

$37.50

7

February 2017

6pm - 8pm

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Chef's Table
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