ONLINE from White Dog Café Glen Mills! Fearless in the Kitchen - Talking Turkey

Code: CW21004

Dates: November 10, 2020

Meets: 9:00 AM to 10:30 AM

Sessions: 1

Course Fee: $49.00

There are still openings remaining at this time.

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Interact virtually with Executive Chef Mike Selser of White Dog Café Glen Mills as he shares his recipes along with chef tips and techniques for creating Thanksgiving classics. From how to cook the perfect bird to stuffing and sides, learn how to make memorable non-traditional holiday dishes in this behind-the-scenes peek into a popular chef’s kitchen.
Fee: $49.00

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Chef Mike Selser

Executive Chef White Dog Cafe Haverford/Glen Mills Michael Selser, Executive Chef for White Dog Cafe, Haverford, will take the role of Executive Chef of White Dog Glen Mills when it opens in early 2020. He has been in the culinary industry for 23 years, serving early on in his career as a cook at Green Valley Country Club and at Passerelle and then as a chef at Du Jour which later changed to White Dog Café, Haverford. He attended the prestigious Restaurant School at Walnut Hill College and said his cooking style is a take on classic dishes and that he prefers to create delicious, simple food using local ingredients. He uses a classic combination of flavors when he cooks and said his favorite dish to prepare is French Toast, “it seems simple but actually requires proper techniques to create the perfect dish.” The kitchen has always provided the focus for him he said, “I enjoy the high-energy, the passion and the teamwork of the kitchen.” When offering advice to aspiring chefs he said, “taste everything, as a chef we pull from those flavor “memories” when cooking also read every cookbook you can,” he added. The White Dog Cafes are true farm to table and the majority of the ingredients used at the restaurants are purchased from local farms, located no more than 50 miles from the restaurants. They offer seasonal menus and incorporate organic items when possible. A fan of using sustainable and local products, he added, “Price will always be a factor in where the public eats, but I would like to see a balance between the use of local ingredients, more eco-conscious food and price point so that everyone can have the access to more sustainable way of eating.”

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