Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person. The Lee Bros.DESCRIPTION - (D)Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations.
Kevin GillespieDESCRIPTION - (D)Chef Kevin Gillespie’s true passion lies in serving his customers quality food every day. In April 2013, he is opening his new restaurant, Gunshow, in Atlanta. Gillespie is currently on a national book tour to promote his debut cookbook Fire in My Belly, which was released on October 2012. His next book, is scheduled for release in fall of 2014. An Atlanta native, Gillespie began his culinary education at the Art Institute of Atlanta where he was able to apply several scholarships he had previously earned from cooking competitions and other academic success. After graduating with honors, Gillespie went on to hold different positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, TWO Urban Licks and Woodfire Grill. He enjoyed his time at each of these places but found a true connection at Woodfire, where he originally stayed for two years. In 2006, Gillespie headed to the West Coast where he went to work in Portland, Oregon. After a year and a half there, he missed his family and friends and returned to Atlanta. Gillespie came back to Woodfire Grill to continue to work.
These masters have made their mark on the restaurant scene, and now they'll teach you the tricks of the trade. No classes currently offered.
Treat yourself (and maybe a friend) to an evening that's educational, fun and delicious. And discover how the right wine or beer can enhance a meal. Chateau Ste. Michelle WineryDESCRIPTION - (D) John’s innovative approach to matching food and wine reflects his unique culinary background. At Chateau Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events—all designed to further people’s enjoyment and understanding of wine and food. John joined Chateau Ste. Michelle as a winery guide in 1976. His incredible knowledge and enthusiasm for wine and food quickly became apparent, and before long he was teaching cooking classes in the Chateau’s historic Manor House.In 1980, John took a hiatus from the winery to pursue his dream of owning a restaurant. He founded Seattle’s highly acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran. After returning to Chateau Ste. Michelle as Culinary Director in 1990, John hosted the Emmy-nominated cooking show Taste of the Northwest. John currently hosts the internationally syndicated TV show Best of Taste: Travels With John Sarich. For John, educating others about the joy of wine and food is not simply a job, it’s his driving passion.
Ladies' Beach Party with Beach House WinesDESCRIPTION - (D)Ladies it is time to gear up for this class with your flip flops, big floppy hats, and sundresses. Come to this class with your girlfriends to catch-up, enjoy some great food and wine, and learn something new about wine pairing.
Oaked vs. Un-Oaked ChardonnaysDESCRIPTION - (D)Do you like that big, over-the-top Chardonnay with toasted oak and malolactic fermentation? Or do you really like the crisp, stainless steel-fermented Chardonnay? Not sure? Come learn the different styles of oaked wines from around the globe. INSTRUCTOR(S) - Aprons Staff
Rose WinesDESCRIPTION - (D)Learn to pair some unique blush wines with foods that complement this often-underestimated varietal. This class will feature one sweet blush from white Zinfandel but will mainly focus on the great blush wines from Pinot Noir, Tempranillo, and Garnacha grapes. INSTRUCTOR(S) - Aprons Staff
Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master." Basic Knife SkillsDESCRIPTION - (H)At the end of this class, you will have a good handle on all of the classic knife cuts including slicing, dicing, julienne, and chiffonade. INSTRUCTOR(S) - Aprons Staff
Intermediate TechniquesDESCRIPTION - (H) If you’re a food enthusiast with a significant comfort level in sautéing, slicing, and dicing, this is the class for you. In this 4-part series we will prepare full menus while learning several intermediate culinary techniques.INSTRUCTOR(S) - Aprons Staff
The Basics of CulinaryDESCRIPTION - (H)This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class. INSTRUCTOR(S) - Rich Norris
From appetizers to woks, you can learn about a wide variety of culinary topics, regional cuisines, and cooking for special occasions in these classes, which are offered as either demonstration or hands-on style. Cooking Fish 101DESCRIPTION - (H)Be it fresh or salt water, fish are great tasting and very nutrious. But, how do I cook it? Let us lead the way sauteed, grilled, broiled, or poached, fish is a wonderful option! INSTRUCTOR(S) - Alan Landers
Couples Cooking: Seafood Grill-OutDESCRIPTION - (H)Join us for the perfect date night as we show you how to cook up some mouth-watering grilled seafood creations. INSTRUCTOR(S) - Rich Norris
Couples Cooking: Spring GrillingDESCRIPTION - (H)It is time to fire up the grill again and grab some fresh spring ingredients to cook. Let us help you and your significant other enjoy your grill and the great weather of spring! INSTRUCTOR(S) - Rich Norris
Herb AppealDESCRIPTION - (H)Aromatic herbs are everywhere. Sure they smell nice, but how can they be used? Well we'll show you! INSTRUCTOR(S) - Alan Landers
Mother's Day Sparkling BrunchDESCRIPTION - (D)Treat mom to a wonderful mid-morning culinary feast featuring Spanish cava, Italian Prosecco, French Champagne, and sparkling pinot noir from Napa Valley. INSTRUCTOR(S) - Terry Gracie
Pig Out!DESCRIPTION - (D)One of the things eating is about is fun, and what is more fun than the P.I.G.! The versatility of pork makes it a party favorite. INSTRUCTOR(S) - Aprons Staff
Private ClassesDESCRIPTION - (H)Aprons is proud to offer private, customized classes at affordable prices. Your event is sure to be a memorable experience, whether you prefer a Hands-On format, a Demonstration class, or a Party-Style event. We have numerous menu selections and themes to choose from, or you can create your own unique class tailored specifically to your special occasion. INSTRUCTOR(S) - Aprons Staff
Rolling in the "Dough"DESCRIPTION - (H)Baking can be intimidating to most people. So we have found a way to conquer that fear and simplify the science. By learning one “Master Dough”, you can create a variety of breads, tarts, and rolls. So now you can be the star of any Sunday brunch, afternoon picnic, dinner party, or even a coffee break. INSTRUCTOR(S) - Alan Landers
Sauce Savvy!DESCRIPTION - (H)Nothing brings a plate of ingredients together better than a good, tasty sauce. In this class, we’ll cover quick, modern-day sauce techniques and, just for the fun of it, an old-school French classic too. INSTRUCTOR(S) - Aprons Staff
Sushi 101DESCRIPTION - (H)Learn the ancient art of sushi from beginning to end, including proper rice cooking and ingredient selection. You will also learn the techniques required to roll some of the standards such as Veggie, California, and Basic Nigiri. INSTRUCTOR(S) - Rich Norris
That's a WrapDESCRIPTION - (H)The sandwich has been around for hundreds of years, but recently the concept has become to take those same ingredients and placing them in anything from flour tortillas to lettuce leaves. Come wrap your senses around this great menu and next time you want to have a portable meal, just wrap it up! INSTRUCTOR(S) - Alan Landers
VeganliciousDESCRIPTION - (H)Many people are starting lifestyle changes limiting what foods they eat. We can help find those dishes that capture the essence of the old flavors and follow the change to the new ingredients. INSTRUCTOR(S) - Rich Norris
World Street FoodDESCRIPTION - (D)Street carts, fold-up tables, or food trucks; great appetite-satisfying food can be-and is- found around these outlets. Take a trip with us around the world to explore some of these great tastes! INSTRUCTOR(S) - Aprons Staff
Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes. Grilling with DadDESCRIPTION - (K)Kids love spending time with their dads and helping them. Bring dad to this class and let our chefs show you both some tricks for the grill. INSTRUCTOR(S) - Aprons Staff
Kid's 3-Day CampDESCRIPTION - (K)It's that time of year again, so let's get cooking with our 3-Day Culinary Camp for kids 8-12 years old. INSTRUCTOR(S) - Aprons Staff
Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house. Teen's 3-Day CampDESCRIPTION - (T)Travel the world on a tour of international cuisine during this 3-day cooking camp for teens ages 13-18. INSTRUCTOR(S) - Aprons Staff
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