“Cooking Along the Crooked Road” classes offer children, teens and adults hands-on, creative experiences that can transform mere nourishment into culinary adventures. Students of all ages acquire valuable life-long skills, taught by local chefs and other accomplished, imaginative cooks. From healthy lifestyle cooking and a variety ethnic culinary classes to bread and pastry making and special youth classes, there is something for everyone in the warmth of the teaching kitchen!
2017 COOKING CLASSES-All Classes 6-9pm/$35 unless otherwise noted.
March 13, 2017 – Irish Cookery with Sheridan Nice register
Irish food is known for the quality and freshness of its ingredients. Most cooking is done without herbs or spices, except for salt and pepper. The staples of the Irish diet have traditionally been potatoes, grains (especially oats), cabbage and dairy products.
Soups of all types play important roles in the Irish diet. Irish soups are thick, hearty, and filling, with potatoes, seafood, and various meats being common ingredients. frequently at Irish meals. Irish stew has been recognized as the national dish for at least two centuries.
Join Sheridan Nice of Mona Lisa’s for a look at the Traditional Irish meal with a few twists. Well known for her soups and stews, Sheridan will lead the class as they prepare a St. Patrick’s Day feast using some of her favorite Irish recipes. With the luck of the Irish, you will be able to secure a spot in this special class!
March 20, 2017 – Authentic Vegetarian Cuisine of India with Bindu Rajan register
Bindu Rajan will be back by popular demand with another of her Indian Cooking Classes which will feature authentic vegetarian cuisine as the class prepares a meal together. Starting with the classic Spinach Pakora( Palak Pakoda) as an appetizer, the class will continue to explore and learn about many of the traditional vegetarian dishes that are popular in India and will prepapre Chappati ( Indian Flat Bread) with Vegetable Kuruma for the main course during the class. The meal will be complete with the class preparing Indian Fresh Fruit Creme. Bindu will discuss her native country’s culture and cuisine and share a cup of special Chai with students!
March 27, 2017 – Traditional and Creative Filipino Cuisine with Hazel Ramos-Cano register
Filipino Cuisine has recently risen to the forefront in the culinary world. Bad Saint, an outstanding restaurant in Washington, DC, was ranked as one of the top ten restaurants in the country in 2016 by Bon Appetit. This outstanding restaurant serves traditional and creative Filipino food. Hazel Ramos-Cano, a native Filipinian will lead the class in exploring the evolutionary process of Filipino cuisine through centuries of colonization, Eastern trades and westernization which this indigenous Malayo-Polynesian country of over 8,000 islands has gone throughand currently reflects. Hazel will share some of her favorite recipes which make her native cuisine so unique and delicious.
April 3, 2017 – Cooking from the French Countryside with Abigail Hutchinson register
Abigail Hutchinson, executive chef at the The Olde Farm Golf Club will be teaching her first class with us this spring. Chef Hutchinson also teaches part time at the UT Culinary School and former positions include Biltmore Estates, The Jekyll Island Club and The Ocean Club of Amelia Island.
April 10, 2017 – Antipasto, A Long Italian Tradition with Susan Lachmann register
Antipasto is the famous Italian tradition of having small bites of delicious and beautiful food before the meal. The literal meaning is “before the meal” and it was introduced in early Italian history to stimulate the appetite before the main course. The Italians love nothing more than sitting down with good friends and good conversation before the meal. In today’s culinary world, antipasto has come to mean small bites that can be served at dinner, tailgate events, cocktail parties or any place where people gather to savor great food and great company!
Susan will share many traditional and new antipasto ideas, including proper marinades, how to blend flavors, aromas and colors to making the pleasing plates. She will also discuss bread and cheese selections as well ideas for presenting meats, vegetables and fruits which the class will prepare to together for the perfect antipasto plates!
April 24, 2017 – Springtime Cooking with the Big Green Egg register
“ The Big Green Egg stands alone as the highest quality and most versatile outdoor cooking product available today.” Grill, bake , barbeque, roast, smoke and even make pizza as you learn all about this perfect cooking system. Back by popular demand, Becky Nelms and Mick Foran of Alfresco Lifestyles will be lead the class in a night of cooking on The Big Green Egg. The class will prepare and cook together some of her outstanding dishes and enjoy taking home some fabulous recipes just in time for springtime eating! Come and experience first -hand the amazing tastes and rewarding health benefits reaped from this phenomenal year-round cooker.
May 1, 2017 – Small Bites for Spring Celebrations with Susie Buckner register
Spring is the season of new beginnings, and with that, come celebrations; Tea parties, Wedding Showers, Derby Parties, Graduations, and Cinco de Mayo festivals. This class will show you how to prepare beautiful and simple “Small Bites”, guaranteed to wow your guests. Most of the recipes can be made in advance or frozen, leaving the hostess with plenty of time for what matters most… your guests! After making the recipes, you will learn how to create a beautiful tablescape to showcase your food. Join us for hands on instruction and come for a fun, informative evening with Susie Buckner.
May 8, 2017 – Sushi Fun with the Tavern Chefs register
Join the chefs from The Tavern for some sushi fun! More info to come soon about this unique, educational culinary experience.
May 15, 2017 – Perfect Pairings with Matt Henry register
May 22, 2017 – Patio Daddy-O! Grill Master Meat and Brew Pairing with Matt Shy register
June 19 – June 22, 9AM -12:30PM – Summer Sizzlin’ in the Kitchen Teen Camp register
Enjoy four days of chillin’ and cookin’ in the teaching kitchen with local chefs and culinary experts. Teens,ages 12-17, will learn basic cooking skills, new techniques and tips… as well as turn their creative side up a notch. Using math skills to work on recipes and artisitic flair to create their own new recipes during Jr. Iron Chef games…teens will develop new friendships and team building skills. This class is for every cooking level..from beginner to those who have cooked at home or with friends. On the final day, the class will prepare a buffet lunch for parents to show off the skills that have been developed during the week. Different topics will be covered each day from Breakfast and Baking to Grilling and more! Don’t miss out on adding some spice to your summer at the Summer Sizzlin’ Camp!
Detailed flyer available April 1, 2017. Camp Hours: 9 am -12:30 pm Mon, Tues, Wed 9 am-1:30 pm Thurs
June 26-June 28, 9AM-12PM – Kids in the Kitchen Summer Cooking Camp register
detailed flyer available April 1, 2017
Dates and times: M-Tu-W- 9:00 to Noon Thursday 9-12:30 with parent lunch.