WILEY, as she is known to everyone, grew up in Kansas and has been cooking professionally since 1979. She arrived, fresh from college, on the doorstep of The Winds in Yellow Springs, bursting to cook and asking for a job in 1980, becoming a partner in 1994. Wiley left several times to cook and to gain knowledge in all aspects of the restaurant business, with stints around the country. She always returned to the Dayton area, loving the quality of life and in 2004 opened The Meadowlark. Her goal is for people to feel at home with simple, delicious food and friendly service.
LIZ VALENTI'S earliest memories are of being in the kitchen with her mother, surrounded by aunts and cousins. The Valentis were from Abruzzi, a wild, mountainous region in Italy east of Rome, while the Espositos, her mother’s side of the family, were from Naples, Italy's most densely populated city. The recipes may have been different but the resulting food was all full of tradition and unconditional love, and cooking has played a major role in Liz’s life. Beginning in high school Liz began cooking in a professional kitchen. More than thirty years later, Liz is still in the kitchen fortified by experience gained cooking in Ohio, San Francisco and Chicago. This past year, Liz leapt at the chance to join The Meadowlark team, moving with her family from Chicago. To Liz, there is nothing better than a day off to do some recipe testing and tasting with family and friends.
Who doesn’t love small plates full of tasty small bites? This is especially true when The Meadowlark tackles these simple but irresistible nibbles. In this class, Chef Liz will share some time-honored classics as well as contemporary recipes. As expected, good EVOO will be at the heart of a few of the dishes.
