Michael Gallina

Chef/Owner of Vicia and Winslow's Table

Food & Wine "Best New Chef" Winner
Livestreamed from St. Louis, MO

About the Host

A St. Louis native, Michael Gallina honed his chops at several of America's top fine dining establishments – Eleven Madison Park (where he rose the ranks to become Sous Chef) and Blue Hill at Stone Barns (where he served as Chef de Cuisine) – before returning to his hometown. Now, as Chef/Owner of Vicia and Winslow’s Table, Chef Gallina brings a taste of the world he’s explored back to the people of St. Louis. Sourcing fresh ingredients every day, he creates dishes that continually change and evolve with the seasons. His thirst for experimentation with ingredients – fueled by holidays at his grandpa’s house, cooking Yorkshire pudding until the smoke detectors sent the fire fighters to their door – have helped him guide his restaurants to numerous accolades, both locally in St. Louis and nationally, including a Semi-Finalist nomination for James Beard's "Best New Restaurant" Award ('18), a ranking on Eater's sought-after "Best New Restaurant in America" list, and a #1 ranking by St. Louis Post-Dispatch Restaurant Critic Ian Froeb in the STL Top 100 List. With respect to personal accolades, Chef Gallina has plenty of those too, including a selection as "Best New Chef in America" by Food & Wine ('18), and a 2-Time Finalist for James Beard's "Best Chef: Midwest" Award ('19, '20). Did we mention that, in this event, he'll be joined by his partner in life and business, Tara Gallina, who leads all front-of-house operations at their restaurants?

About the Event

Chef Gallina (and his partner in life & business, Tara) welcomed us into their restaurant's kitchen (via livestream), and taught us how to cook a multi-course meal showcasing a few of their favorite signature experimental globally-inspired dishes (see full menu below). And, as is always the case at our events, they took plenty of questions from attendees while they cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Summer Succotash

Entrée: Chicken Schnitzel with pickled peaches and peach mustard

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions, kitchen equipment, and ingredient quantities needed to make each dish, as well as the complete grocery list) so you can cook the meal along with the Gallinas as often as you’d like!

What will the yield be?

2 servings of each dish.

How long does this event take?

From start to finish, this event runs for 1hr 35 min. – 1hr 24 min. of cooking and 11 min. of additional Q&A at the end.

What kitchen equipment, appliances, and utensils will be used?
  • Large skillet
  • Large high-sided sauté pan
  • Medium pot
  • Medium nonstick skillet
  • Small sheet tray or plate
  • Meat mallet (or a small heavy pan)
  • Small bowls for ingredients
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Blender
  • Rubber spatula or mixing spoon
  • Tongs
  • Whisk or fork
  • Plastic wrap or parchment paper
  • Paper towel
  • Citrus juicer (optional)
What ingredients will be needed?

In addition to the following kitchen staples – all-purpose flour, finishing sea salt (optional), kosher salt, neutral oil (e.g. canola or vegetable), sugar, white wine vinegar, and whole grain mustard – Chef Gallina recommends acquiring the following ingredients listed below:

  • Basil
  • Cherry tomatoes
  • Chicken breasts (or skinless mild flat fish filets or zucchini steaks)
  • Corn (fresh or frozen)
  • Eggs
  • Green beans
  • Jalapeños
  • Lemons
  • Orange bell peppers
  • Panko breadcrumbs (unseasoned)
  • Red bell peppers
  • Red onions
  • Unsalted butter
  • Yellow onions
  • Yellow peaches
  • Zucchini

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 10 )

Judy M.

The bounty of fresh produce from my Sunday morning Farmers Market visit was transformed into a delicious and colorful feast!
Carol G.

Both chefs were articulate and enthusiastic. They cared about the food as well as each other!
Andrew R.

Chefs were informative and seemed to enjoy what they were doing. Food was very good.
Lynn H.

Very nice couple. Good information and like how it was presented by them. This is definitely a dish I would prepare often.
Betts M.

I loved the food, stories and clear instructions. The succotash was fabulous as was the mustard. Worth a trip to St. Louis!
Robert F.

Eithne M.

Delightful skilled couple. Great tasting dinner!
Rochelle T.

I loved the chef couple presentation – the way she would ask him about how and why he did things a certain way or chose specific ingredients. The meal, as odd as it seemed ( pickled peaches ?!?), was great and easy to prep and cook. Highly enjoyed it!!
Rebecca W.

Julie S.