Pastor’s Pantry shares the gospel of good taste
By Ivy Potter
The Pastor’s Pantry Cooking School began an as accidental business and quickly grew in popularity to host two to three sold out shows per week and private parties with more than 200 five-star reviews.
In June 2016, chef and local pastor Sam Peters, along with his wife Joyce, decided to host their first live cooking show in their industrial kitchen, which was meant to be a lab of sorts for creating new hot sauces and barbecue sauces for their existing company, Patter Fam Sauces.
“The factory construction was delayed, but the kitchen was finished,” said Peters. “We decided to utilize the space in the meantime and have a live cooking show. I had been doing food demonstrations and food shows around the state as part of Ohio Proud for some time.”
Pastor Sam Peters had worked as a line chef all throughout high school and college, and saw the cooking show opportunity as his next big culinary challenge.
The cooking show was so popular that the classes continued on and grew tremendously in size.
“Today our audience is between 12 to 20 people, they reserve a seat online and then become part of our studio audience. We cook and teach,” said Peters.
Each two -class features a unique menu and serves up a three-course meal for the audience ranging from Asian, Italian and Latin America to domestic styles of barbecue, Cajun and lowlands cuisines.
The school also hosts a special Chef’s Choice event which features seven courses, and lasts three hours. This gives Peters the chance to really show off his cooking skills.
“Our job is to share with them the gospel of good taste, which revolves around two points. The first point is, we believe is that everything is about stewardship. Every good and perfect gift we have given to us is from God — and food is no different. Food is a gift. Some farmer worked very hard to provide this food for our table. One question we always ask is, ‘are you doing everything you can to make every dining experience great?’ If not, we hope to be able to help you do that. The second part of the gospel of good taste is that we believe God created us to be in community with one another. We are social beings. Social, we believe, has more to do with sitting around a table with people you know and love breaking bread together than it does about posting pictures on social media. We have lost the art of being able to have social dining,” said Peters.
“Part of what we’re trying to do with the gospel of good taste it to get people around the table again, where they can build relationships and communicate with one another. Food is that great bridge that brings us all together.”
Those who visit Pastor’s Pantry Cooking School come with an open mind and leave with a full stomach.
Sandy Dutiel has attended and speaks highly of it.
“My son and his new bride booked their wedding rehearsal dinner with Sam, and our dinner met and indeed exceeded my expectations, largely because I expected delicious food, but the added bonus of Sam’s witty, cooking-show-like presentation, which combined wonderful stories of his culinary adventures with practical tips and techniques for achieving his gourmet results from my kitchen at home,” Dutiel said. “I highly recommend Pastor’s Pantry’s products and their cooking class experience to any ‘foodies’ out there looking for the real deal when it comes to a great gourmet cooking and eating experience right here in Southern Ohio.”
The Pastor’s Pantry
8019 Hayport Road, Wheelersburg
740-352-2008 or patterfamsauces.com
The Patter Fam Sauce Company was founded in 2009, with the goal to create sauces and seasonings with layers of flavor to enhance the natural goodness of food. Offering sauce, salsas and seasonings for those who enjoy sweet or spicy, you’ll find a flavor for you. Their blend of vegetables and spices are specially crafted to create a unique “pleasure for the palate.” Enjoy Patter Fam Sauces on meats, stirfry, dips and snacks.
ORANGE GLAZED HAM
6- to 8-pound smoked ham, bone-in, skin on
Salt and pepper, to taste
3 tablespoons Patter Fam Pork Rub
1/4 cup olive oil
1 bottle Patter Fam Orange Glaze
6-10 whole cloves
1 1/2 pounds carrots, chopped into half-inch pieces
Preheat oven to 300 F. Place ham in a large roasting pan, fat side up. Score the top of the ham with a sharp knife cutting diagonally about 2 inches long and 1/2 inch deep, making a diamond pattern.
Whisk together the rub and olive oil to make a paste. Rub onto and into the ham.
Bake the ham uncovered for 2 hours. (If the ham is pre-cooked, you can skip this 2 hours of cooking. Score, season and baste with the glaze in the next step).
Remove the ham after two hours and pour the glaze over the ham. Cook for another 90 minutes, uncovered, basting every 30 minutes.
Remove from the oven and scatter the carrots around the ham in the pan. Toss them with the Orange Glaze sauce in the bottom of the pan. Cook for another 30 minutes until the carrots are tender.
Set the ham on a cutting board to rest for at least 10 minutes before slicing.
Serve the carrots and glaze sauce as a side dish.
POTATO AND CHEDDAR CHEESE SOUP
6 medium Idaho potatoes, peeled and cubed
1 large carrot, chopped
4 cups water
3 stalks celery, chopped
1 yellow onion, chopped
1/2 cup salted butter
6 cups whole milk, divided
Salt and pepper
2 tablespoons chicken soup base
3 tablespoons salted butter
3 tablespoons flour
16 ounces shredded cheddar cheese, with some reserved for garnish
1 teaspoon salt
3-4 slices of crispy bacon, chopped, for garnish
Minced parsley, for garnish
In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
In a separate large skillet over medium heat, sauté the celery and onion in 1/2 cup butter for about 8 minutes until softened.
Drain all but about 1 cup of the water from the potatoes and carrots; add 3 cups milk. Reduce heat to low and season with salt and pepper to taste.
Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly.
In a medium saucepan, heat the 3 tablespoons butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat three cups of milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and add the cheese 1 cup at a time, stirring to melt and combine.
Add the cheese sauce to the soup pot, stirring to combine. Warm the soup through. Garnish with more shredded cheddar cheese, crispy bacon bits and minced parsley. Serve with warm bread.