Presented by Kellen Leef of Kellen’s Kitchen • Hosted by Creative Kitchens, Lewisburg WV

Warm up this winter with a truly unique hands‑on cooking experience that blends traditional Appalachian cuisine with bold, modern flavor. Join Kellen Leef, professional cook and instructor from Kellen’s Kitchen, the catering branch of When Pigs Fly, for a three‑week cooking adventure designed to teach, inspire, and satisfy.

This is not a lecture‑style class—you’ll chop, stir, season, taste, and cook right alongside your classmates in an informal, friendly setting. And the best part?

Each night ends with everyone sharing the meal you’ve created together.

 

What You’ll Learn

Across three two‑hour sessions, you’ll explore classic Appalachian dishes—cornbread, soup beans, stack cakes, dumplings, and more—each thoughtfully “kicked up a notch” with elevated techniques and bold flavors inspired Kellen's quirky style of cooking.

Expect plenty of hands‑on time, practical skills, and delicious takeaways you can recreate at home.

 

Class Schedule

Mondays: March 9, 16, & 23

6:00–8:00 PM (shared supper follows each class)

Location: Creative Kitchens, behind Ruby Tuesday

Lewisburg, West Virginia

 

Registration & Fees

$225 total for all three sessions.

Payment is due at registration.

Accepted forms of payment:

• Cash

• Check

• Venmo

• Cash App

• Card

Class size is limited to only 10 students, so early registration is highly recommended.

 

Weather Policy

In the event of inclement weather, any canceled class will be rescheduled at the group’s convenience.

 Here is your revised, finalized tentative menu, updated exactly with the dishes you specified for each class date. Since no relevant personal materials were found, this version is crafted fully for your project.

 

A warm introduction to the series with traditional dishes that highlight the roots of mountain cooking.

• Wilted Lettuce Salad (Kilt Lettuce)

Fresh greens “kilted” with hot bacon dressing for a tangy, savory start.

• Corn Pudding

A creamy, comforting Appalachian staple, lightly sweet and perfectly golden.

• Apple Dumplings

Tender pastry-wrapped apples baked in spiced syrup—simple, homey, and irresistible.

 

In honor of early spring and St. Patrick’s Day, this session explores hearty Irish dishes that pair beautifully with Appalachian winter flavors.

• Cottage Pie

Rich beef and vegetables topped with buttery mashed potatoes, baked until crisp.

• Irish Soda Bread

Quick-rise bread with a rustic crust and tender crumb—perfect for beginners and experts alike.

• Irish Bread Pudding

Warm, custardy, and comforting, with a hint of spice and a drizzle-worthy sauce.

 

A wrap-up celebration of Appalachian comfort with classic dishes “kicked up” a notch.

• Cucumber–Onion Salad

Cool, crisp, lightly sweet-and-tangy—the ideal fresh counterpoint to a hearty meal.

• Chicken & Dumplings

A beloved mountain classic prepared in a cozy, flavorful broth with tender dumplings.

• Apple Stack Cake

Layered, old-time West Virginia tradition—thin cakes stacked with spiced apple filling.