Fort Leavenworth Spouses’ Club cooking class participant Liz Stone, FLSC special events chairperson, drizzles beurre rouge sauce over salmon to complete the dish while her husband, Maj. Ryan Stone, Command and General Staff Officer Course student, replies to a chat message during the class led via Zoom by Chef Jason Wiggin, owner of The Suburban in Leavenworth, April 6 at the Stone residence on post. Participants made pan-seared salmon and herb-roasted chicken breast main dishes with side dishes of parmesan and herb risotto and baby spinach and bacon sauté. Photo by Prudence Siebert/Fort Leavenworth Lamp

Katie Peterson | Staff Writer

Members of the Fort Leavenworth Spouses’ Club learned to make two new dinner dishes via Zoom under the direction of Jason Wiggin, owner and chef of The Suburban in Leavenworth, April 6.

Fort Leavenworth Spouses’ Club cooking class participant Liz Stone, FLSC special events chairperson, adds a chicken breast to a hot pan during the Zoom-based class April 6 at her on-post home. Cooking class participants cooked chicken and salmon main dishes with risotto and spinach side dishes. Photo by Prudence Siebert/Fort Leavenworth Lamp


Kristine Krivensky, FLSC second vice president, said the event was a way to include the entire family.


“We have been working hard to keep going during the pandemic. It has been challenging to find new ways to be social while being socially distant,” Krivensky said. “This was a great suggestion from one of our members to do something fun that can involve our spouses and families. All the while, we are learning a new recipe that we can use in the future.


“We wanted to work with a local restaurant and knew that The Suburban opened last summer during a difficult time for all local and small businesses,” she said. “We want to maintain supportive relationships with the community on and off post.”


Wiggin taught participants to cook pan-seared Atlantic salmon and herb-roasted chicken breast with parmesan and herb risotto, baby spinach and bacon sauté, and a beurre rouge sauce. The Suburban pre-measured all of the ingredients for 25 orders.
“(These dishes) are something that is approachable that I think people will cook in their homes,” Wiggin said.

Fort Leavenworth Spouses’ Club cooking class participant Liz Stone, FLSC special events chairperson, finishes plating her herb-roasted chicken main dish with side dishes of parmesan and herb risotto and baby spinach and bacon sauté during the Zoom-based class April 6 at her on-post home. Photo by Prudence Siebert/Fort Leavenworth Lamp


Wiggin also shared cooking tips and skills like how to properly dice onions, the benefits of letting protein rest after ‘cooking and before serving it, proper plate presentation and more.


“There are a lot of people that think cooking food is scary, and it doesn’t have to be. It’s really simple. I like when I see that spark moment in people’s eyes,” Wiggin said. “Once you learn the core fundamentals of it, you’re golden. You can do anything.


“The whole point of this whole thing is no matter what you get in the end, it’s that you created it and you get to take ownership and pride in that,” he said. “I’m just hoping they learn some fundamentals and how to make a good meal.”

Fort Leavenworth Spouses’ Club cooking class participants made a pan-seared salmon main dish with side dishes of parmesan-herb risotto and baby spinach and bacon sauté during the class led by Chef Jason Wiggin, owner of The Suburban in Leavenworth, April 6 via Zoom. Photo by Prudence Siebert/Fort Leavenworth Lamp


Liz Stone, FLSC special events chairperson, was one of the members who participated in the class.

Liz Stone, Fort Leavenworth Spouses’ Club special events chairperson, adds ingredients as Maj. her husband Ryan Stone, Command and General Staff Officer Course student, stirs risotto as they prepare the dish under direction of Chef Jason Wiggin, owner of The Suburban in Leavenworth, via Zoom during the FLSC cooking class April 6 at the Stone residence on post. Cooking class participants made pan-seared salmon and herb roasted chicken breast main dishes with side dishes of parmesan-herb risotto and spinach and bacon sauté. Photo by Prudence Siebert/Fort Leavenworth Lamp


“I’ve been to the The Suburban and the food is so good. I love how creative Chef Jason is with the menu,” Stone said. “I am always looking to add new dishes into our rotation, and I am really excited at the opportunity to learn from Chef Jason and maybe even pick up a new skill in the kitchen.


“Growing up southern, food has always been an important part of family life. I love gathering around the table with family and friends and catching up on each other’s day.

… Things are always changing in the lives of military families, but we can always come back to the kitchen to connect and spend time together,” she said. “I believe cooking is an excellent hobby and an important life skill. I love to cook with my daughters, to teach them what to do in the kitchen and to develop a good relationship with food.”

Fort Leavenworth Spouses’ Club cooking class participant Liz Stone, FLSC special events chairperson, drizzles beurre rouge sauce over salmon to complete the dish while her husband, Maj. Ryan Stone, Command and General Staff Officer Course student, replies to a chat message during the class led via Zoom by Chef Jason Wiggin, owner of The Suburban in Leavenworth, April 6 at the Stone residence on post. Participants made pan-seared salmon and herb-roasted chicken breast main dishes with side dishes of parmesan and herb risotto and baby spinach and bacon sauté. Photo by Prudence Siebert/Fort Leavenworth Lamp


For more information about upcoming FLSC events, visit http://www.fortleavenworthspousesclub.org/.

Maj. Ryan Stone, Command and General Staff Officer Course student, holds up the laptop to show Chef Jason Wiggin, owner of The Suburban in Leavenworth, the progress of chicken being cooked by Liz Stone, Fort Leavenworth Spouses’ Club special events chairperson, during the FLSC cooking class led by Wiggin via Zoom April 6 at the Stone residence on post. Participants made pan-seared salmon and herb roasted chicken breast main dishes with side dishes of parmesan-herb risotto and spinach and bacon sauté. Photo by Prudence Siebert/Fort Leavenworth Lamp
Fort Leavenworth Spouses’ Club cooking class participant Liz Stone, FLSC special events chairperson, offers a taste of risotto to her 5-year-old daughter, Ann Kathryn, while making the dish in the Zoom-based class April 6 at her on-post home. Cooking class participants were led by a local chef to prepare chicken and salmon main dishes with risotto and spinach side dishes. Photo by Prudence Siebert/Fort Leavenworth Lamp

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