Vegetables don’t have to be just supporting characters. They can be the star of the show! In this recurring monthly class, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce.
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Frisee Salad with Warm Dijon Dressing and Poached Egg
African Sweet Potato and Peanut Stew
Spiced Basmati with Persimmon
Winter Fruit Salad with Marsala Sabayon
This is not a hands-on class
BYOB, if you please
RSVP: 770-587-4244
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!
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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
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
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