March 24, 2020
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7:00 pm
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9:00 pm
One of the most life-changing techniques you can add to your kitchen repertoire is pasta from scratch. In this class, Chef Kyle will demystify the process, leaving you not only full but also confident that you too can make homemade pasta like the pros!
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Fresh Pasta Dough
Hand-Cut Pappardelle with Peas, Bacon, and Parmesan
Goat Cheese Ravioli with Spinach Pesto
Ricotta Gnudi with Tomato Ragu and Asparagus
BYOB
RSVP to 770-587-4244 to pay and reserve your spot
Class limited to 16
$35
March 12, 2020
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7:00 pm
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9:00 pm
Spain is fast becoming the defining cuisine of the modern food movement. The nation’s chefs have done an incredible job of taking classic and authentic flavors and then rethinking the combinations, preparations, and plating techniques. As a result, the food is both familiar and new. This class will highlight the secrets behind modern Spanish cuisine. While using blowtorches and immersion circulators, we will create a meal that is both comforting and exciting!
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Charred Avocado Salad, with Orange, Manchebo, and Sherry Vinaigrette
Sous Duck Breast with Garlicky Ajo Blanco
Creamy Sofrito Farro with Crispy Jamon
Caramelized Arroz Con Leche
BYOB
RSVP to 770-587-4244 to pay and reserve your spot
Class limited to 16
$35
March 5, 2020
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7:00 pm
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9:00 pm
Vegetables don’t have to be just supporting characters. They can be the star of the show! In this class, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce available, while also introducing you to the exciting flavors of Mexico.
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Pan Con Tomatillo
Charred Vegetable Salad with Avocado Crema
Mushroom Chorizo Tacos with Adobo & Queso
Mexican Chocolate Mousse with Marinated Seasonal Berries
BYOB
RSVP to 770-587-4244 to pay and reserve your spot
Class limited to 16
$35
February 27, 2020
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7:00 pm
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9:00 pm
After knife skills, sauce making is the next thing that chefs learn on their way to becoming confident in the kitchen. In French cooking, there are “mother sauces” that act as the base for hundreds of different variations. In this class, we’ll work with a few of those mother sauces, ensuring that you understand the basics, while also giving you some exciting real-world applications for how to use them at home.
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Hollandaise: Open-Faced Ham Cheese Sandwiches with Hollandaise
Veloute: Seared Chicken Thighs with Tarragon Pan Sauce
Bechamel: Blanched Asparagus with Gruyere Mornay
Sabayon: Vanilla Bean Marinated Berries with Champagne Sabayon
BYOB
RSVP to 770-587-4244 to pay and reserve your spot
Class limited to 16
$35
February 18, 2020
@
7:00 pm
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9:00 pm
A hallmark of Spanish cuisine is the tapas party. Small bites, served family style, allows for not only the enjoyment of the food but also the company. Even better, a true tapas party enlists the help of your friends and family to prepare those delicious small bites!
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Savory Date and Marcona Almond Truffles
Basque Pommes Dauphine with Romesco
Pork Albondigas Brava with Manchego
Caramelized Arroz Con Leche
BYOB
RSVP to 770-587-4244 to pay and reserve spot
Class limited to 16
$35