Squash, canteloupe, and corn - oh my!


Squash, canteloupe, and corn - oh my!

Local produce, local bread, local cheese - come and share your stories of...

Cool, crisp whites, reds to pair with your favorite steak - wine is made for...
The weather is warming up and that means it's time to head outside for some cooking over the coals or gratesl. Let's chat about our favorite foods to kiss with flame, tips and tricks for seasoning, and more. Follow #wfmdish to join the conversation from 6:00 pm - 7:00 pm CST.
It’s versatile and healthy, but have you run out of new ideas for making chicken? Join us as we share a few of our favorite Spring chicken recipes that are quick and easy. Students learn how to fabricate a whole chicken into eight pieces as well as basic cooking techniques like marinating, grilling, baking, and sautéing.
MENU: Chicken Milanese over Arugula with Capers & Lemon; Indonesian Chicken with Pineapple Rice; Chicken with Leeks & Vermouth Sauce; and Grilled Jerk Chicken & Pineapple Kebabs.
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Or Call : 770-442-3354 x 2
Few things are as evocative as fresh herbs, which manage to be both earthy and elegant at the same time. And for those of us on a perpetual path to better eating, herbs represent a natural way to add nonfat flavor. Trying to cut down on salt? Seeking new ways to boost the flavor of a sauce or dress up a salad? Look no farther than your own garden. We’ll explore the exquisite simplicity of fresh herbs as we offer a primer on the most common herbs used in cooking and look at ways they can utterly transform a dish. You’ll also learn the basics for growing and caring for an herb garden. Students receive one herb to plant in their home garden.
MENU: Butter Lettuce & Avocado Salad with Spring Herbs & Fresh Chèvre; Chicken with Tarragon Sauce; Ancho Chile Grilled Shrimp & Grass-Fed Beef with 3-Herb Chimichurri Sauce; and, Lemon-Thyme Madeleines.
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Or Call : 770-442-3354 x 2
If you haven’t got an Italian mamma to teach you how to make pasta at home, join us for a hands-on experience of the process! Making your own pasta is deeply satisfying, surprisingly easy, and the results are delectable. Students learn the techniques for making a basic pasta dough; using a pasta machine to roll and cut fettuccini, pappardelle, and pasta sheets for ravioli; cutting and filling ravioli; making and shaping gnocchi; and preparing pasta sauces. At the end of class, we’ll sit down to an Italian pasta feast. Students leave with the skills and recipes to make these Italian classics at home.
MENU: Fettuccini with Prosciutto, Cream, & Nutmeg; Potato Gnocchi with Rustic Tomato Sauce; Mushroom Ravioli with Sage-Brown Butter Sauce; and Pappardelle with Bolognese.
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Or Call : 770-442-3354 x 2
It’s easy to think of refined and subtle sushi when you think of Japanese cuisine. But when it comes to home cooking, more likely you’ll find curried beef—a staple comfort food drawn on the ancient influence of India! Irresistibly crispy Pork Tonkatsu is the schnitzel of Japan, and stir-fried Yakisoba, derived from a wildly popular Chinese street food, is the resourceful home-cook’s dream, making use of any delicious odds and ends you might have in the fridge.
MENU: Beef Curry Rice; Seafood and Vegetable Yakisoba; Pork Tonkatsu with Cucumber Salad; Vanilla Flavored Sweet Potato & Oranges; and Green Bean Salad with Tofu Dressing (BONUS).
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Or Call : 770-442-3354 x 2
Cool, crisp whites, reds to pair with your favorite steak - wine is made for summer food. Join us as we chat about pairing wines with both weather and favorite summer foods. Follow #wfmwine to join the conversation from 7:00 pm - 8:00 pm CST.
The Eternal City of Rome has scores of beautiful romantic lanes, restaurants, and parks, and wandering away from the floodlit piazzas through the small medieval lanes to discover a tucked-away trattoria is one of Rome’s true pleasures. During the Renaissance, Rome became well known as a centre of haute cuisine, and today the city is home to numerous formidable Italian dishes. In this class, couples explore the enchanting cuisine of this historic city as they spend a memorable night out cooking and dining together.
MENU: Spaghetti Carbonara; Pork Braised in Milk; Asparagus with Prosciutto & Pecorino; and Zuppa Inglese (Italian Trifle).
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Or Call : 770-442-3354 x 2