Tag: Cooking Class

Thanksgiving with a Twist

For the biggest food holiday of the year, we tend to find ourselves cooking for a crowd.  Because of that, we’re totally feeling the pressure!  Limited time, limited space, and a desire to impress our family and friends has led to us relying on the tried and true “safe” classics.  The down side is that this can maybe be a bit boring.  In this class, Chef Kyle will guide you through a Thanksgiving menu for the 21st century.  To go along with these new classics, he will also show you how to manage the implementation, timing, and plating for the big day!

MENU

Purple Cabbage with Cranberry, Pear, and Gorgonzola

Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic

Roasted Chicken Thighs with Sweet Onion and Brioche

Sweet Potatoes Foster with Rum Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP :  770-587-4244 To pay and reserve your spot

Thanksgiving with a Twist

For the biggest food holiday of the year, we tend to find ourselves cooking for a crowd.  Because of that, we’re totally feeling the pressure!  Limited time, limited space, and a desire to impress our family and friends has led to us relying on the tried and true “safe” classics.  The down side is that this can maybe be a bit boring.  In this class, Chef Kyle will guide you through a Thanksgiving menu for the 21st century.  To go along with these new classics, he will also show you how to manage the implementation, timing, and plating for the big day!

 

MENU

Purple Cabbage with Cranberry, Pear, and Gorgonzola

Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic

Roasted Chicken Thighs with Sweet Onion and Brioche

Sweet Potatoes Foster with Rum Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP 770-587-4244 To pay and reserve your spot

Steakhouse Classics

In a steakhouse, the classics are a classic for a reason!  In this class, we aim to teach you the fundamental techniques and tricks behind these revered dishes.  To that, Chef Kyle will add some insight on how to elevate and plate the menu to make it not only nostalgic but also modern and exciting.

MENU 

Wedge Salad with Pickled Shallot, Roasted Cherry Tomatoes, Bacon and Blue Cheese

Seared NY Strip with Pink Peppercorn Butter

Fondant Golden Potatoes

Vanilla Bean Ice Cream with Cocoa Nibs and Warm Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP by 11/12:  770-587-4244 To pay and reserve your spot