Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
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.
Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer.
No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston’s best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city’s food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry’s, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today.
Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.
DESCRIPTION - (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.
Fire in My Belly includes more than 120 recipes that celebrate quality ingredients and mirror the kitchen at Woodfire Grill but were developed specifically for home cooks. The book provides a glimpse into the formative years of a rising culinary star while showing readers what to do with great seasonal ingredients through one-of-a-kind chapters like “Foods You Thought You Hated” and “When I Want to Eat Healthy.”
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.
In 2009, Gillespie was promoted to executive chef. During Gillespie’s time at Woodfire Grill, the restaurant was featured on CNN and in Travel + Leisure, Food & Wine and Men’s Health. Gillespie maintained the restaurant’s values and ideas until his departure in December 2012.
In addition to the partnership he achieved at Woodfire Grill, Gillespie also earned a spot on Bravo’s series “Top Chef” for the show’s sixth season in Las Vegas in 2009. Proving to be a top contender by winning the most “Quickfire Challenges” and “Elimination Challenges” in the history of the show, he stood out as one of this season’s final three chef-testants. Gillespie was also voted “fan favorite” by the viewers of “Top Chef.”
As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in 2009 for linking farms to forks and promoting better health for people and the planet. In 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs” and named as a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award. A few months later, Gillespie was invited to prepare a meal at the James Beard House. In 2011, Gillespie was again named a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award and nominated for Food & Wine’s “The People’s Best New Chef.” In 2011, he was named one of Forbes’ “30 Under 30” in the magazine’s listing of tomorrow’s brightest stars.
Last year was another successful year for Gillespie, as he was named a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award again and “Best Local Chef” by Georgia Voice.
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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.
DESCRIPTION - (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.
DESCRIPTION - (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 Chardonnays
DESCRIPTION - (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 Wines
DESCRIPTION - (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 Skills
DESCRIPTION - (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 Techniques
DESCRIPTION - (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 Culinary
DESCRIPTION - (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
INSTRUCTOR(S) -
Alan Landers
INSTRUCTOR(S) -
Terry Gracie
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 101
DESCRIPTION - (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-Out
DESCRIPTION - (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
INSTRUCTOR(S) -
Aprons Staff
Couples Cooking: Spring Grilling
DESCRIPTION - (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 Appeal
DESCRIPTION - (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 Brunch
DESCRIPTION - (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 Classes
DESCRIPTION - (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.
Prices range from $35 to $75 per person, depending on the class type selected, the day of the week, and the size of your group. For children's parties, the cost is as low as $35 per child.
Aprons private classes are a perfect fit for corporate team-building events, birthday parties, bridal showers, anniversaries, and any other special occasions. To speak with an Aprons representative and to schedule your own private class, call or visit your local Aprons Cooking School. Classes book quickly; don't delay!
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
INSTRUCTOR(S) -
Rich Norris
Sushi 101
DESCRIPTION - (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
INSTRUCTOR(S) -
Aprons Staff
That's a Wrap
DESCRIPTION - (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
Veganlicious
DESCRIPTION - (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 Food
DESCRIPTION - (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 Dad
DESCRIPTION - (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 Camp
DESCRIPTION - (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 Camp
DESCRIPTION - (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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