Tonight’s class will use some of Meadowlarks favorite produce and grains to make healthful, surprising and boldly flavorful side dishes that command front-and-center attention!. Sign up early for this very special evening

GRATINS 101: Baked gratins emerge from the oven golden brown and bubbling, filling the kitchen with the best aromas ever. Learn three Meadowlark signature gratins, and the basic formula to make stellar gratins out of almost any vegetable.

RICE AS A BLANK CANVAS: A quick and flavor-packed template to create delicious rice and other grain dishes in endless ways, using herbs, aromatics, vegetables, spices and wine.

MORE FROM MEADOWLARK: Turkish 3-Spice Carrots - Our new favorite pan-roasted carrot dish made a believer out of a cooked carrot hater like me. Roasted Cauliflower with Capers and Garlic – A savory sheet pan cauliflower dish that has it all. The Best Sautéed Mushrooms a Steak has ever seen! Use supermarket mushrooms to create an accompaniment to meats that has a depth that rivals expensive, hard to find wild mushrooms.

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.