Whether you’re new to the kitchen, want to sharpen your culinary skills or just want to have a fun night out with your spouse or friends, we have the cooking class for you at our Salud! Cooking School. Join us for demonstration and hands-on cooking and wine classes, led by our own in-store instructors as well as some of Georgia’s most exciting chefs, artisans and authors. Our instructional kitchen offers affordable, recreational culinary education for all ages.
Summer 2013 Classes
JUNE
Monday, June 10, 2013 to Friday, June 14, 2013
SUMMER CAMP - MASTER CHEFS - AGES 10-12
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
HANDS-ON
$245/week
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends. Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will
love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime. Instruction is specially tailored for your child’s age group. Camps are limited to 12 students. Students receive their own apron to take home. Students may invite one guest to lunch on Day 5; invited guests should arrive at 1p.
American (Day 1): Raspberry Lemonade; Grilled Beef or Turkey Cheese Burgers; Buttermilk and Herb Potato Salad; and Blueberry Turnovers with Vanilla Ice Cream.
Indian (Day 2): Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala with Sautéed Onions; Naan; and Payasam.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Homemade Tortilla Chips; Shrimp Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
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Tuesday, June 11, 2013
All About the Ribs!
6:00 PM – 9:00 PM
HANDS-ON
$69
with Samantha Enzmann and Wes Ruff of Harry’s Farmers Market
Master butcher Wes Ruff takes us on hands-on journey of all things ribs! Join us as we learn how to pick and season the perfect rack, as well as fool proof cooking techniques. MENU: Korean-style Flanken Ribs with Asian Cucumber Salad;
Thai-style Baby Back Ribs with Jasmine Rice; St. Louis-style Pork Spare Ribs with Classic Buttermilk Potato Salad; and Pineapple Vanilla Bundt Cake with Bourbon Glaze.
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Wednesday, June 12, 2013
Packing a Vegan Picnic
6:00 PM – 9:00 PM
HANDS-ON
$55
Tired of having nothing to eat except raw veggies at a picnic? Or do you have a newly practicing vegan in the family, and you’re unsure of what they eat? This is the class for you. These dishes are so fun, easy to prepare and delicious that non-vegans will want to try them, too. All of these recipes are easily transportable, and take advantage of all the freshness, wholesome flavors that summertime brings to our plates. MENU: Fresh Corn and Tomato Salad with Herbs and Avocado; 7-Layer Salad with Cashew Mayonnaise and “Faux” Bacon in Mason Jars; Dilled Eggless Egg Salad Wraps and Curried Chickenless Salad Wraps; Raw Date and Nut Truffles; and Strawberry Lemonade.
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Thursday, June 13, 2013
Charm of Provence
6:30 PM – 8:30 PM
DEMONSTRATION
$45
Discover the techniques to prepare beautiful dishes from this charmed region that graciously express the bounty of the season. Known for its glorious countryside and lovely, uncomplicated flavors of its dishes, the Provence is filled with culinary enchantments. But forget traveling all the way to Nice — if you serve the right dishes, you can make everyone at your table feel like they are at a café table in Aix in a heartbeat! MENU: Goat Cheese Soufflé; Mesclun Salad with Tapenade Toasts; Poulet Provençal; Bouillabaisse with Rouille; and Lemon Cake with Lavender Cream.
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Friday, June 14, 2013
Beers of Belgium Tasting
6:30 PM – 7:30 PM
DEMONSTRATION
$19
Annually the people of Belgium consume over 93 liters of beer per person! Wonder why? Find out when you attend our Beers of Belgium tasting. Sample various Belgian beers and learn about the different styles and brewing methods that make their brews so extraordinary.
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Saturday, June 15, 2013
A Day with Dad – Class I - (CLASS IS SOLD OUT!)
For Ages 6-9
9:30 AM – 12:30 PM
HANDS-ON
$39 for Dad, $29 child
In this class, younger children will enjoy some one-on-one time with Daddy in the kitchen. Together, they’ll prepare some basic family favorites. They’ll even learn how to make their own ketchup! MENU: Smoky Chipotle Wings with Blue Cheese Dipping Sauce; Burgers and Dogs; Baked Fries with Ketchup; and Root Beer Floats.
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Saturday, June 15, 2013
A Day with Dad – Class II
For Ages 10-15
3:00 PM – 6:00 PM
HANDS-ON
$39 for Dad, $29 child
Does Dad need some quality time with the kids? This class is for Dads and older children who are ready to learn the basics of grilling. They’ll prepare family favorites that are perfect for game night or movie night. Psst: This class might be a great Father’s Day present! MENU: Grilled Pizza with Pepperoni and Sausage; Grilled Nachos with Tomatillo Salsa and Smoked Tomatoes; Ribeye Steaks; and Icy Lemonade.
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Monday, June 17, 2013 to Friday, June 21, 2013
SUMMER CAMP - Teens - AGES 13-15
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
HANDS-ON
$245/week
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends. Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will
love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime. Instruction is specially tailored for your child’s age group. Camps are limited to 12 students. Students receive their own apron to take home. Students may invite one guest to lunch on Day 5; invited guests should arrive at 1p.
American (Day 1): Raspberry Lemonade; Grilled Beef or Turkey Cheese Burgers; Buttermilk and Herb Potato Salad; and Blueberry Turnovers with Vanilla Ice Cream.
Indian (Day 2): Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala with Sautéed Onions; Naan; and Payasam.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Homemade Tortilla Chips; Shrimp Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
REGISTER NOW
Tuesday, June 18, 2013
Raising Healthy Kids: Breakfast Ideas
6:30 PM – 8:30 PM
DEMONSTRATION
$35
Are your kids tired of the same old cereal for breakfast? Learn to make awesome, healthy and kid-friendly breakfast items that will pep up your child’s morning appetite. We understand the value of healthy food for kids and how to make it easy for Mom too! You’ll go home with some great new ideas and confidence that you are providing good nutrition for your children. Enjoy our tastings and let your creative juices start to flow!
MENU: Morning Madness Smoothies; Bountiful Breakfast Wraps 3-Ways; Homemade Granola Bars; and Fruit Kebabs with Mango Sauce.
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Wednesday, June 19, 2013
Appetite for Asia: JAPAN
6:00 PM – 9:00 PM
HANDS-ON
$59
It’s easy to think of refined and subtle sushi when you think of Japanese cuisine. But when it comes to home cooking, more likely you’ll find curried beef—a staple comfort food drawn on the ancient influence of India! Irresistibly crispy Pork Tonkatsu is the schnitzel of Japan, and stir-fried Yakisoba, derived from a wildly popular Chinese street food, is the resourceful home-cook’s dream, making use of any delicious odds and ends you might have in the fridge. MENU: Beef Curry Rice; Seafood and Vegetable Yakisoba; Pork Tonkatsu with Cucumber Salad; Vanilla Flavored Sweet Potato & Oranges; and Green Bean Salad with Tofu Dressing (BONUS).
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Thursday, June 20, 2013
Summer Bounty: Summer squash
6:30 PM – 8:30 PM
DEMONSTRATION
$35
The flavorful, versatile squashes of summer are the focus of this class. Students will learn about the colors and flavors of each variety, how to select the perfect squash, and preparations that range from traditional to innovative. You’ll find out that squash isn’t just a side dish anymore! MENU: MENU: Crispy Squash Fritters; Grilled Zucchini Panini with Buttermilk Basil Dressing; Herbed Squash Salad with Yogurt Dressing; and Zucchini and Yellow Squash Gratin.
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Friday, June 21, 2013
Latin Grilling
6:00 PM – 9:00 PM
HANDS-ON
$59
The saying “everything tastes better when it’s cooked outside” doesn’t just apply to all-American meals like hotdogs and hamburgers. Grilling asado and la parrilla is considered a national specialty in many South American countries. In this class, you’ll learn the techniques used to create these staples of the outdoor dining scene in many Latin households, and side dishes and desserts that complement the smoky goodness of the meat. Mexican Beers will be sampled. MENU: Homemade Salsa; Guacamole; Pico de Gallo; Tomatillo & Panela Cheese; Pollo a la Parrilla Mexicana (Mexican Grilled Chicken); Carna Asada (Citrus Marinated Grilled Flank Steak); Ensalada De Frijoles Y Queso (Black Bean and Radish salad with Panela Cheese); and Grilled Mexican Street Corn. Bonus Recipe: Tres Leche Cake.
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Saturday, June 22, 2013
Southern Sampler
10:30 AM – 1:30 PM
HANDS-ON
$59
Everyone has heard the little ditty: “Something old; something new; something borrowed; and something ROUX!” So, we took a little literary license and paraphrased the statement for our purpose this evening. Nevertheless, this new rendition cleverly sums up the modern approach to the cooking of the South. Southern cooking is literally a convergence of cuisines from varying countries around the globe: English, French, African, Spanish, Portuguese, and the Caribbean, each one leaving an indelible mark on the way we eat today. Tonight we will celebrate this diversity with a menu that beckons you to loosen the notch on your belt and gear up for seconds, and plenty of Southern hospitality. MENU: Fried Green Tomatoes with Goat Cheese & Bacon; Cornmeal Crusted Buttermilk Fried Chicken;
Grits & Greens Soufflé; Field Peas with Snaps; Crispy Sage Skillet Cornbread; and Coconut Cake with Ambrosia Filling.
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Tuesday, June 25, 2013
An Evening with High Road Craft
6:00 PM – 9:00 PM
HANDS-ON
$65
with Chef Keith Schroeder of High Road
Our beloved local producer High Road Craft prepares the perfect summertime supper
complete, of course, with a delectable ice cream pairing! Menu: Borscht that Rocks (Georgia Beets, Horseradish Crème Fraiche, Braised White Oak Pastures Beef); Quick Pickled Summer Salad (Sweet Corn, Green Beans, Field Peas, Cucumber, Vidalia Onions, Maybe Tomato, Fresh Basil, Arugula, Sweet Peppers, Black Pepper Vinegar, Sorghum); “Meat and Three” (Lemon-Fried Georgia Raised Pork Loin, Super-Spicy Collards, Fried Eggplant “Salad,” Packet-Roasted Okra & Summer Squash, Citronette); and Peaches, Plums, Strawberries & Blueberries with High Road Vanilla Fleur de Sel “Mousse.”
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Wednesday, June 26, 2013
Appetite for Asia: KOREA
6:00 PM – 9:00 PM
HANDS-ON
$59
You’ll learn the traditional technique to fashion Korean dumplings, grind your own house-made chili powder, and fire up the grill for some classic Korean barbecue. Oh, and for those of you who think kimchee’s just a trend, discover why this delightful hot, sweet, and fermented food has been a staple of Korean cuisine throughout the ages. MENU: Take-Home Kimchee; Bulgogi (barbecued beef); Yachae Mandoo (vegetable dumplings); Jap Chae (glass noodles with vegetables); and Spicy Beef and Kimchee Stew (BONUS).
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Thursday, June 27, 2013
Sushi Workshop
6:00 PM – 9:00 PM
HANDS-ON
$59
You will work hands-on to discover the techniques for making and rolling sushi. You’ll learn the basics including making and forming sushi rice, assembling fillings, and rolling ingredients using a bamboo mat to make beautifully shaped sushi. Of course, a glass of sake will complete our evening! MENU: Inside-Out California Rolls; Nigiri Sushi (Hand-Pressed Sushi with Salmon & Tuna); Spicy Tuna Rolls; and Cucumber Rolls.
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Friday, June 28, 2013
Tasting Microbrews
6:30 PM – 7:30 PM
DEMONSTRATION
$19
Join us as we taste our way through Whole Foods Markets selection of craft beers from some of the country’s leading micro breweries. With over 2,075 regional craft breweries, microbreweries and brewpubs in the United States, this class is not to be missed if you are a beer enthusiast! You will leave with a true appreciation of these small independent and traditional beer makers.
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Saturday, June 29, 2013
Classic French Pastry
9:30 AM – 12:30 PM
HANDS-ON
$55
Have you ever wondered how to make the delicious French desserts including creamy custards, perfect pastry, and the scrumptious fillings found at fancy bakeries? Many consider French pastries to be the epitome and triumph of fine cookery but are intimidated by the process. This workshop will equip you with the techniques to make the most popular French desserts in a variety of ways, perhaps providing some inspiration to throw a dessert party for friends! Lunch will be served during class.
MENU: Crepes Suzette; Éclairs; Crème Brûlée; and Tarte Tatin.
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July
Tuesday, July 02, 2013
Summer Tapas
6:00 PM – 9:00 PM
HANDS-ON
$59
Tapas are the heart of Spanish dining, especially in the summer when the days are long and leisurely and everyone congregates around a table of small plates for food and conversation. Create your own evening in Barcelona with a menu that features a variety of foods that encourage sharing. Your guests will experience the true flavors of Spain! MENU: Gambini y Plancha; Potatas Bravas; Calamari Frito; Deviled Eggs with Tuna; Baked Olives; Tortilla Espagnola; Manchego and Quince with Bread; Melon with Serrano; and Sangria.
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Wednesday, July 03, 2013
Appetite for Asia: CHINA
6:00 PM – 9:00 PM
HANDS-ON
$59
China’s rich culinary traditions have influenced every Asian cuisine. Using the provinces as a guide, we’ll give you a taste of the diversity of Chinese cooking from various entry points: Coastal Canton relies on simple, vibrant flavors to celebrate its seafood. Bejing cooking, in the north, is all about substantial dishes based on pastas and meat. Szechuan’s climate calls for sweating it out with fiery chiles, while Shanghai dishes, artfully prepared, emphasize style and presentation. MENU: Noodles with Meat Sauce; Salt & Pepper Shrimp; Kung Pao Chicken; Lions Head Meatballs; and Mongolian Hot Pot (Bonus).
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Saturday, July 06, 2013
Knife Skills
10:30 AM – 1:30 PM
HANDS-ON
$49
Jump-start your cooking skills in this relaxed, fun-filled class. We will get you on your cooking feet, teaching you how to use knives skillfully, safely, and efficiently. You will practice proper techniques and timesaving skills for slicing, dicing, and chopping in the most efficient manner and the proper way to sharpen and care for your knives. Students also learn the basics of preparing homemade stocks and vinaigrettes, sautéing, making a pan sauce, and whipping cream. Your mother would be so proud! Students are requested to please bring a chef’s knife to class, but a knife is not required. MENU: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup with Pistou; Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Pineapple Upside Down Cake with Whipped Cream.
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Monday, July 08, 2013 to Friday, July 12, 2013
SUMMER CAMP - LITTLE CHEFS - AGES 6-9 (SOLD OUT!)
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
$245/week
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends. Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will
love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime. Instruction is specially tailored for your child’s age group. Camps are limited to 12 students. Students receive their own apron to take home. Students may invite one guest to lunch on Day 5; invited guests should arrive at 1p.
American (Day 1): Raspberry Lemonade; Grilled Beef or Turkey Cheese Burgers; Buttermilk and Herb Potato Salad; and Blueberry Turnovers with Vanilla Ice Cream.
Indian (Day 2): Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala with Sautéed Onions; Naan; and Payasam.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
REGISTER NOW
Tuesday, July 09, 2013
A French Countryside Dinner
6:00 PM – 9:00 PM
HANDS-ON
$59
Instructor: Chef John Wilson
Add this perfect country side dinner to your dinner party repertoire! Just in time for summertime entertaining. MENU: Roasted Vegetable Tart; Roasted Salmon with Whole Grain Mustard Crust; Cauliflower with Tomato and Olive Sauce; and Chocolate Banana Puff Pastry Tart.
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Wednesday, July 10, 2013
LATIN GRILL
6:00 PM – 9:00 PM
HANDS-ON
$59
The saying “everything tastes better when it’s cooked outside” doesn’t just apply to all-American meals like hotdogs and hamburgers. Grilling asado and la parrilla is considered a national specialty in many South American countries. In this class, you’ll learn the techniques used to create these staples of the outdoor dining scene in many Latin households, and side dishes and desserts that complement the smoky goodness of the meat. Mexican Beers will be sampled. MENU: Homemade Salsa; Guacamole; Pico de Gallo; Tomatillo & Panela Cheese; Pollo a la Parrilla Mexicana (Mexican Grilled Chicken); Carna Asada (Citrus Marinated Grilled Flank Steak); Ensalada De Frijoles Y Queso (Black Bean and Radish salad with Panela Cheese); and Grilled Mexican Street Corn. Bonus Recipe: Tres Leche Cake.
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Thursday, July 11, 2013
Summer Berry Desserts
6:00 PM – 9:00 PM
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HANDS-ON
$55
What to do with all the fresh, juicy berries that are in season? Make delicious desserts that celebrate the season! If you are always looking for the plumpest strawberry in the basket and think raspberries should have their own food group, then this is the class for you. Tonight we’ll dive into Southern favorites like shortcakes and slumps and enjoy modern takes on classics favorites like crème brulee and whoopie pies. You’ll go home with new baking skills that will last a lifetime. It’s sure to be a berry good time! Students will take home a sampling of selections made in class. Snacks will be served during class. MENU: Brown Butter Berry Tarts; Blackberry Slump with Lemon Ice Cream; Strawberry Shortcake with Meyer Lemon Whipped Cream; and Chocolate Whoopie Pies with Raspberry Butter cream Filling.
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Friday, July 12, 2013
Wine 101: Pinot Noir
6:30 PM – 7:30 PM
DEMONSTRATION
$19
Each grape variety has its own unique combination of characteristics including color, size, skin thickness, acidity, yield per vine and flavors. Only a few grape varieties are suited to produce fine quality wine. Join us as we explore these “noble grapes” and taste some amazing wines from a variety of areas producing wine from these grapes. Pinot Noir is the featured grape for this class.
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Saturday, July 13, 2013
Date Night: Summer Picnic
6:00 PM – 8:30 PM
HANDS-ON
$120 per couple
What does it take to make a sensational picnic spread? Food that can be made in advance, packs and travels well, and is at its flavor peak served at room temperature. Work with our Salud! chefs to create and enjoy the following recipes that easily meet the above criteria. MENU: Tropical Fruit Brochettes with Orange & Basil Mascarpone Dip; Roasted Garlic Marinated Mozzarella Balls; Prosciutto & Roasted Red Pepper Braided Bread; Silver Queen Corn & Butter Bean Salad with Crispy Lardons; and Bacon & Cracked Black Pepper Brownies.
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Monday, July 15, 2013 to Friday, July 19, 2013
SUMMER CAMP – MASTER CHEFS - AGES 10-12 - (SOLD OUT!)
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
$245/week
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends. Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will
love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime. Instruction is specially tailored for your child’s age group. Camps are limited to 12 students. Students receive their own apron to take home. Students may invite one guest to lunch on Day 5; invited guests should arrive at 1p.
American (Day 1): Raspberry Lemonade; Grilled Beef or Turkey Cheese Burgers; Buttermilk and Herb Potato Salad; and Blueberry Turnovers with Vanilla Ice Cream.
Indian (Day 2): Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala with Sautéed Onions; Naan; and Payasam.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
REGISTER NOW
Tuesday, July 16, 2013
Raising Healthy Kids: Lunch Ideas
6:30 PM – 8:30 PM
DEMONSTRATION
$35
This class focuses on how to make lunch time a fun time for children. Not only will you learn new ideas for packing cool, interesting and tasty lunches, you’ll also learn time saving tricks to make packing those lunches a breeze. You’ll taste what we make in class and leave with lots of other ideas to take home. The second in a series of three classes, students will learn menu-planning techniques to answer the age old "Mom, I'm hungry!" phrase. MENU: Mediterranean Pita Pockets; Pasta Lover’s Rainbow Salad, Chicken Caesar Wrap with Ranch Dressing; “Gonzo” Gazpacho; and Nutty Clusters.
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Thursday, July 18, 2013
Summer Bounty: Peaches
6:30 PM – 8:30 PM
DEMONSTRATION
$35
It’s easy to pick up a peach, deeply inhale its sweet fragrance and think “Mmmm, summer!” But how easy is it to learn new recipes and techniques with the season’s fuzziest fruit? Well, it’s peachy! This menu features a variety of recipes, from grilling techniques to making preserves—even peachy summer drinks! MENU: Peach Galette with Mascarpone Cream; Grilled Peaches with Farmer Cheese; Spicy Peach Chutney; Carolina Peach Sangria; and Brown Sugar Pork Chops with Peach Barbeque Sauce.
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Friday, July 19, 2013
Girls’ Night Out: Menus from the Movies
6:00 PM – 9:00 PM
HANDS-ON
$55; $95 per pair
Join us for a fun filled evening as we recreate some favorite recipes from the movie Julie and Julia! And, we will raise a glass in salute to Julia Child who introduced French cooking techniques to Americans in a way that was entertaining, accessible and delicious! MENU: Beef Bourguignonne; Fillet of Sole; Artichokes with Hollandaise Sauce; and Creamy Chocolate Pie.
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Saturday, July 20, 2013
Thrill of the Grill
5:00 PM – 8:00 PM
HANDS-ON
$69
Get yourself out of the kitchen and into the great outdoors, and learn to make a complete menu on the grill, from appetizer, to salad, to dessert! Students learn proper grilling techniques, as well as some exciting new flavor combinations. Menu: Achiote Shrimp Skewers with Smokey Lime Vinaigrette; Grilled Panzanella Salad with Pepper Bacon, Roasted Tomatoes, & Chimichurri Dressing; Molé Barbequed Chicken and Jicama Slaw; and Maple-Habañero Glazed Pineapple with Cream.
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Monday, July 22, 2013 to Friday, July 26, 2013
SUMMER CAMP – TEENS - AGES 13-15
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
$245/week
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day.
They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends. Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will
love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime. Instruction is specially tailored for your child’s age group. Camps are limited to 12 students. Students receive their own apron to take home. Students may invite one guest to lunch on Day 5; invited guests should arrive at 1p.
American (Day 1): Raspberry Lemonade; Grilled Beef or Turkey Cheese Burgers; Buttermilk and Herb Potato Salad; and Blueberry Turnovers with Vanilla Ice Cream.
Indian (Day 2): Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala with Sautéed Onions; Naan; and Payasam.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
REGISTER NOW
Tuesday, July 23, 2013
Local Summer Supper with Chicken and the Egg Restaurant
6:30 PM – 8:30 PM
DEMONSTRATION
$45
With Executive Chef Marc Taft of Chicken and the Egg Restaurant
Celebrate the bounty of summer as Chef Marc showcases Georgia’s finest ingredients
in some of Chicken and Egg’s most beloved recipes. MENU: Summer Salad (Heirloom
Tomatoes, Cucumbers, Marinated Vidalias, Fresh Herbs, Cider & Honey Vinegar); Grilled Georgia Peaches (Blue Cheese, Riverview Farms Bacon, & Tupelo Honey); Gaucho Marinated White Oaks Pasture Skirt Steak (Watermelon Relish, Roasted Potatoes, & Arugula); and Georgia Peach Crisp (Bourbon & Brown Sugar Whipped Cream).
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Thursday, July 25, 2013
Main Dish Salads
6:30 PM – 8:30 PM
DEMONSTRATION
$45
Our salad recipes move salad to the center of the table with four main courses that are easy to put together and can all be done on the grill. There are many ways to compose a salad, an infinite variety of flavors to audition, leading to seemingly endless possibilities. Learn the basics; take another look in your garden, the market, or your refrigerator and get creative with crisp and cool choices for marvelous meals. MENU: Grilled Shrimp Romaine Salad with Charred Corn, Avocado, Tomato, & Orange Vinaigrette with Grilled Baguette; Chinese Chicken Salad with Red Peppers, Snow Peas, & Peanut Dressing; Blackened Salmon Salad with Mango, Papaya, Almonds, & Blue Cheese; and Grass-Fed Steak over Arugula with Grilled Peaches & Shaved Parmgiano-Reggiano.
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Friday, July 26, 2013
Wine 101: Chardonnay
6:30 PM – 7:30 PM
DEMONSTRATION
$19
Each grape variety has its own unique combination of characteristics including color, size, skin thickness, acidity, yield per vine and flavors. Only a few grape varieties are suited to produce fine quality wine. Join us as we explore these “noble grapes” and taste some amazing wines from a variety of areas producing wine from these grapes. Chardonnay is the featured grape for this class.
Saturday, July 27, 2013
Summer Pies and Tarts
9:30 AM – 12:30 PM
HANDS-ON
$55
If you have a passion for pies and tarts made with summer fruits and berries, this is the class for you. We’ll guide you through many techniques for making sumptuous summer treats and share the art of blind baking, preparing cooked fruit fillings, rolling and shaping pie and tart pastry, and making perfect crumb toppings. Students will take home a sampling of selections made in class. Snacks will be served during class. MENU: Local Blueberry Pie with Almond Crumble; Chilled Strawberry Pie with Shortbread Crust; Raspberry Almond Tart with Lattice Crust; Georgia Peach Tart with Mascarpone; and Quick & Easy Berry Tart with Lemon Cream.
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Saturday, July 27, 2013
Raising Healthy Kids: Dinner Ideas
3:00 PM – 5:00 PM
DEMONSTRATION
$35
If you’ve ever had to answer the question: “What’s for dinner, Mom”? this class is for you! Providing quick and healthy meals is the ultimate challenge for parents. In spite of busy schedules, it is still possible to prepare appealing meals that will have your children rushing to the table. You’ll leave this class with lots of tips for incorporating more nutrition into your children’s meals (even if it means being “sneaky”!).
MENU: Sneaky Spaghetti and Meat Balls; Turkey Burgers with a Twist; One Up Crispy Sweet Potato Bake, Vegetable Chili Wraps, and Ginger Peach Parfaits.
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Monday, July 29, 2013
Grilled Summer Salads
6:00 PM – 9:00 PM
HANDS-ON
$55
It’s summertime, and the grillin’ is easy! When your main meal consists of a delicious salad, you’re eating lighter and healthier. In this class, you’ll learn grilling techniques for fruits, vegetables, meats and breads, then learn how to assemble a meal that’ll be perfect for a family dinner or light al fresco dining with friends. MENU: Grilled Summer Fruit Salad with Honey Yogurt Dressing; Grilled Panzanella Salad; Grilled Romaine Summer Vegetable Salad with Peach Vinaigrette; and Grilled Greek Chicken Salad with Quinoa.
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Tuesday, July 30, 2013
Greek Mezes
6:00 PM – 9:00 PM
HANDS-ON
$59
Greek mezés dishes, little plates that range from dips and olives to meatballs and seafood, are showing up on more and more menus; and with the small plate craze showing no sign of abating, it looks like mezés will follow its cousin tapas into the national zeitgeist. The word "mezés" describes a form of socializing as much as a group of dishes. The bite-sized treats are perfect for appetizers and parties, and most mezédes dishes can be prepared in advance. In this class, you will work together in the kitchen to make a host of mezédes, and then sit down to enjoy the spread that you’ve created. MENU: Manitária Yemistá (Stuffed Mushrooms); Lakérda Politiki (Marinated Tuna with Olive Oil); Favakeftédes Me Kápari Yakhní (Lentil Rissoles with Caper & Tomato Sauce); Eggplant Spread; Grilled Khaloúmi Cheese with Olive Oil; Keftedákia (Small Meatballs); Spanakotirópota (Spinach & Cheese Pita); and Loukoumádes (Honey Doughnuts).Greek wines will be served.
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AUGUST
Thursday, August 01, 2013
Healthy Summer Cooking
6:30 PM – 8:30 PM
DEMONSTRATION
$35
Looking great in a swimsuit and still enjoying great tasting meals could be a challenge…but not after this class! Learn how to prepare a heart healthy meal featuring some of your favorite foods that shows that summertime and the living (and eating) are easy! MENU: Black Bean & Corn Salsa;
Fresh Mozzarella & Heirloom Tomato Salad; Grilled Red Snapper with Mojo Sauce; and Grilled Pineapple with Ice Cream & Rum Sauce.
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Friday, August 02, 2013
Summer Pasta
6:00 PM – 9:00 PM
HANDS-ON
$59
Would you like to learn how to make something other than the same old spaghetti or lasagna? In this made-from-scratch class, students learn how easy and rewarding it is to make an array of authentic pastas and pair them with light sauces perfect for summer. Students will make and roll pasta dough and then fashion it into a variety of traditional shapes including tortellini, linguini, ravioli, and fettuccini. MENU: Garden Fresh Tortellini Skewers with Mustard-Dill Dressing; Linguini with Tuna Puttanesca; Ricotta & Goat Cheese Ravioli with Arugula, Pine Nuts, & Olio; Shrimp and Scallop Fettuccini with Lemon, Capers, & Cream; and Limoncello Ice Cream Floats.
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Saturday, August 03, 2013
The Bento Box Lunch
9:30 AM – 11:30 AM
HANDS-ON
$35
In this class the students will learn how to pack a healthy lunch “Bento Box” Style. Bento box is a Japanese style packed lunch that is usually separated into compartments and the food is artistically prepared and very visual. The portions are small, but there are several items in one box. Example, carrots are cut in the shape of flowers, a roll-up might be cut “sushi” style, and cereal bars might be made to look like teddy bears. MENU: Carrots and Celery with Hummus Dip; Tuna & Avocado Roll Ups; Power Cereal Bars; Triple Berry Yogurt Cup; BONUS: Recipes for 5 complete lunch box meals included.
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Saturday, August 03, 2013
Kids: End of Summer Soiree
For Ages 10-12
3:00 PM – 6:00 PM
HANDS-ON
$35
As summer winds down, the busy back-to-school routine begins. Why not let the kids celebrate one more time with a class that features summer’s best tastes all on one menu? In this class, kids will learn how to cook recipes that the family can enjoy together in the great outdoors. MENU: Sour Cherry Lemonade; Chicken Burgers with Avocado Ranch Sauce; Grilled Corn with Cilantro Butter; Red, White & Blue Fingerling Potato Salad; and Strawberry & Blueberry Shortcakes with Cream.
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Tuesday, August 06, 2013
Summer Tapas
6:00 PM – 9:00 PM
HANDS-ON
$59
Tapas are the heart of Spanish dining, especially in the summer when the days are long and leisurely and everyone congregates around a table of small plates for food and conversation. Create your own evening in Barcelona with a menu that features a variety of foods that encourage sharing. Your guests will experience the true flavors of Spain! MENU: Gambini y Plancha; Potatas Bravas; Calamari Frito; Deviled Eggs with Tuna; Baked Olives; Tortilla Espagnola; Manchego and Quince with Bread; Melon with Serrano; and Sangria.
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Wednesday, August 07, 2013
New England Seafood Shack
6:30 PM – 8:30 PM
DEMONSTRATION
$49
Calling all seafood lovers! The Northeast region of the US offers some of the world’s best seafood, and the area’s cooks know how to tease top flavor out of all kinds of seafood with an unfussy style. Learn the fundamentals of New England seafood cookery as you taste a wide range of dishes typical of the classic seafood shack. We’ll end our evening with a classic hot fudge sundae. MENU: Fish Fritters with Tartar Sauce; Steamers with Drawn Butter; Scallop & Clam Chowder with Boston Brown Bread; and Crab Rolls.
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Thursday, August 08, 2013
Sushi Workshop
6:00 PM – 9:00 PM
HANDS-ON
$59
You will work hands-on to discover the techniques for making and rolling sushi. You’ll learn the basics including making and forming sushi rice, assembling fillings, and rolling ingredients using a bamboo mat to make beautifully shaped sushi. Of course, a glass of sake will complete our evening! MENU: Inside-Out California Rolls; Nigiri Sushi (Hand-Pressed Sushi with Salmon & Tuna); Spicy Tuna Rolls; and Cucumber Rolls.
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Friday, August 09, 2013
Wine 101: Shiraz
6:30 PM – 7:30 PM
DEMONSTRATION
$19
Each grape variety has its own unique combination of characteristics including color, size, skin thickness, acidity, yield per vine and flavors. Only a few grape varieties are suited to produce fine quality wine. Join us as we explore these “noble grapes” and taste some amazing wines from a variety of areas producing wine from these grapes. Shiraz is the featured grape for this class.
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Saturday, August 10, 2013
Preserving Summer
9:30 AM – 12:30 PM
HANDS-ON
$59
Canning and preserving foods are old-fashioned, right? Not anymore. Many are resurrecting their grandmother’s tradition of “putting up” the abundant fruits and vegetables of summer. With the market overflowing with gorgeous produce, students learn the traditional method of canning fresh fruits and vegetables and go home with the know-how to stock your pantry full of canned treasures. You’ll discover the joys of opening a homemade crock of spicy chutney to serve with dinner this winter and the simple pleasure of giving shimmering jars of delectable jams to family and friends. Each student will take home a selection of items made in class. Class includes snacks and all materials and supplies. MENU: Strawberry & Peach Jams; Mango Chutney; Red Pepper Jelly; Bread & Butter Pickles; and more.
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Monday, August 12, 2013
Student Volunteer Orientation
3:30-5:00 PM
DEMONSTRATION
No Charge
Are you an aspiring foodie? Want to help the chefs prep and be an integral part of the cooking class? Expand your culinary horizons through our Student Volunteer Kitchen Program. We welcome anyone with an interest in learning, meeting people, and assisting in the kitchen. It’s easy – attend this orientation class and get started. After four classes, you’ll receive a credit for a free class! Space is limited; registration for orientation is required. 16 years or older please.
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Tuesday, August 13, 2013
Wine Dinner with Justin Vineyards & Winery
6:30 PM – 8:30 PM
DEMONSTRATION
$55
Samantha Enzmann with Justin Vineyards and Winery
Learn all about what to drink with what you eat this summer. Enjoy a wine pairing with each course served. Menu: Poached Shrimp with Pineapple Citrus Salsa; Grilled Quail with Chilled Summer Butterbean Ragout; “California” Steak with Buerre Rouge and Roasted New Potatoes; and an Artisan cheese plate. REGISTER NOW
Wednesday, August 14, 2013
Summer in the South of France
6:30 PM – 8:30 PM
DEMONSTRATION
$49
Known for its glorious countryside and lovely, uncomplicated flavors of its dishes, the South of France is filled with culinary enchantments. But forget traveling all the way to Nice – if you serve the right dishes, you can make everyone at your table feel like they are walking the Promenade des Anglais right at home! We will share the techniques to prepare beautiful dishes from this charmed region that graciously express the bounty of summer. MENU: Pissaladière (Nice-Style Onion & Olive Tart); Bouillabaisse (Seafood Stew); Provençal Chicken with Roasted Tomatoes, Lemon, & Basil; Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat); and Tart aux Baies Rouges (Fresh Red Berry Tart with Lemon Curd).
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Thursday, August 15, 2013
Farm to Table: Summers Feast
6:00 PM – 9:00 PM
HANDS-ON
$59
Savor the flavors of summer! Discover a passion for locally grown food and as you go on a virtual journey to the local sources of the season’s delicious bumper crop. Students focus on a seasonal summer menu highlighting the freshest, tastiest foods available from local farmers and fishermen. From the first ripe heirloom tomato or the juiciest summer peach, to the most succulent pork and coastal crab, our menu reflects the bounty of delicious, locally sourced food just waiting to be brought to your table to enjoy all season long. MENU: Watermelon Salad with Mint, Feta, & Vidalia Vinaigrette; Heirloom Tomato Pie with Fresh Basil & Parmesan Reggiano; Three Sisters Succotash with Applewood Smoked Bacon; Crab Fritters with Green Tabasco Cream Sauce; Memphis-Style Heirloom Pork Ribs; and Peach Cobbler with Homemade Buttermilk Ice Cream.
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Saturday, August 17, 2013
Classic Southern Brunch
9:30 AM – 12:30 PM
HANDS-ON
$55
Brunch in the Deep South, where plates are loaded with local foods and no one leaves the table hungry. Southern cuisine uses the shellfish and produce that grow in the surrounding waters and farms reflecting the regions rich Creole history. It’s Also known for lavish breakfast spreads, elaborate egg dishes and decadent desserts. Southern hospitality starts at the breakfast table.
MENU: Crab Cakes with Ravigote Sauce; Shrimp & Cheddar Grits; Corn Cakes Benedict with Ham and Swiss Cheese Sauce; Pistachio & Cranberry Scones; and Chocolate Caramel Bread Pudding.
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Saturday, August 17, 2013
Student Volunteer Orientation
3:00-4:30 PM
DEMONSTRATION
No Charge
Are you an aspiring foodie? Want to help the chefs prep and be an integral part of the cooking class? Expand your culinary horizons through our Student Volunteer Kitchen Program. We welcome anyone with an interest in learning, meeting people, and assisting in the kitchen. It’s easy – attend this orientation class and get started. After four classes, you’ll receive a credit for a free class! Space is limited; registration for orientation is required. 16 years or older please.
REGISTER NOW
Tuesday, August 20, 2013
Great Grains
6:30 PM – 8:30 PM
DEMONSTRATION
$35
Open the door to a world of whole grains that may have been previously overlooked in a modern diet. Rich in fiber, nutrients, and vitamins; whole grains are essential to eating well and being healthy. In this class, learn easy ways to nourish yourself by incorporating them into your meals. We’ll discuss the difference between a whole grain and whole wheat, the many varieties of whole grains such as quinoa, millet, amaranth, spelt, and buckwheat and simple methods to prepare them for satisfying summer main or side dishes. Come and get your “grains” on! MENU: Farro Risotto with Wild Mushrooms; Quinoa Salad with Roasted Summer Vegetables; Wheat Berry Salad with Roasted Chilies and Corn; and Herbed Goat Cheese and Bulgur Stuffed Heirloom Tomatoes.
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Wednesday, August 21, 2013
Packing a Vegan Picnic
6:00 PM – 9:00 PM
HANDS-ON
$55
Tired of having nothing to eat except raw veggies at a picnic? Or do you have a newly practicing vegan in the family, and you’re unsure of what they eat? This is the class for you. These dishes are so fun, easy to prepare and delicious that non-vegans will want to try them, too. All of these recipes are easily transportable, and take advantage of all the freshness, wholesome flavors that summertime brings to our plates. MENU: Fresh Corn and Tomato Salad with Herbs and Avocado; 7-Layer Salad with Cashew Mayonnaise and “Faux” Bacon in Mason Jars;
Dilled Eggless Egg Salad Wraps and Curried Chickenless Salad Wraps; Raw Date and Nut Truffles; and Strawberry Lemonade.
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Thursday, August 22, 2013
Summer Bounty: Corn
6:30 PM – 8:30 PM
DEMONSTRATION
$35
Nothing feels more like summer than the first time you munch into a fresh-from-the-farm ear of corn on the cob. In this class, we take this summer staple a step further with four dishes that allow you to savor corn’s true crunchy, creamy, smoky and hearty goodness. MENU: Shrimp and Corn Tacos with Cilantro Cabbage Slaw; Creamed Corn with Parmesan Reggiano; Grilled Corn with Smoked Chiles and Lime; and Fresh Corn Hoe Cakes with Sorghum Dip.
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Friday, August 23, 2013
Wine 101: Hosting the Perfect Tasting Party
6:30 PM – 7:30 PM
DEMONSTRATION
$19
What better way to learn about wine than to exercise your tasting muscles? Wine tasting parties are a fun and entertaining way to learn about wine. This class covers the basics of conducting a wine tasting at home including scheduling, choosing the theme, shopping for the wines, and leading the tastings. Your guests are sure to be amused and educated.
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Saturday, August 24, 2013
Kids’ French Bistro
For ages 6-9
9:30 AM – 12:30 PM
HANDS-ON
$39
Kids take a culinary trip to the bistros of Paris while they discover the joys of French food. Your budding gourmet will learn valuable cooking skills as they prepare a menu with ample opportunities for culinary exploration. Students learn the methods in the recipes step-by-step and then take their lessons home to recreate their dishes. Imagine your delight when your little French chef surprises you with crème brûlée! MENU: Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; Alsatian Onion & Bacon Tarts; and Crème Brûlée.
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Saturday, August 24, 2013
Knife Skills
3:00 PM – 6:00 PM
HANDS-ON
$49
Jump-start your cooking skills in this relaxed, fun-filled class. We will get you on your cooking feet, teaching you how to use knives skillfully, safely, and efficiently. You will practice proper techniques and timesaving skills for slicing, dicing, and chopping in the most efficient manner and the proper way to sharpen and care for your knives. Students also learn the basics of preparing homemade stocks and vinaigrettes, sautéing, making a pan sauce, and whipping cream. Your mother would be so proud! Students are requested to please bring a chef’s knife to class, but a knife is not required. MENU: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup with Pistou; Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Pineapple Upside Down Cake with Whipped Cream.
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Tuesday, August 27, 2013
Belle Chevre: An Evening at Tasia’s Table
6:30 PM – 8:30 PM
DEMONSTRATION
$49
with Tasia Malakasis of Belle Chevre
Join award winning goat cheese maker and author of “Tasia’s Table: Cooking with the Artisan Cheesemaker at Belle Chevre for a delightful evening of cheese-making! Tasia Malakasis will be available for a book signing after the class (books will be available for purchase). Menu: Cheese-making Demonstration; Seasonal Goat Cheese Frittata; Goat Cheese Gratin; and Goat Cheese Ice Cream with Balsamic Roasted Strawberries.
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Wednesday, August 28, 2013
Homemade Pastas and Sauces
6:00 PM – 9:00 PM
HANDS-ON
$59
If you haven’t got an Italian mamma to teach you how to make pasta at home, join us for a hands-on experience of the process! Making your own pasta is deeply satisfying, surprisingly easy, and the results are delectable. Students learn the techniques for making a basic pasta dough; using a pasta machine to roll and cut fettuccini, pappardelle, and pasta sheets for ravioli; cutting and filling ravioli; making and shaping gnocchi; and preparing pasta sauces. At the end of class, we’ll sit down to an Italian pasta feast. Students leave with the skills and recipes to make these Italian classics at home. MENU: Fettuccini with Prosciutto, Cream, & Nutmeg; Spinach & Ricotta Gnocchi with Rustic Tomato Sauce; Pumpkin Ravioli with Sage-Brown Butter Sauce; and Pappardelle with Bolognese.
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Thursday, August 29, 2013
India: A Cooks Tour
6:30 PM – 8:30 PM
DEMONSTRATION
$45
Explore the mysterious tastes, textures, and aromas of Indian cooking as you take a hands-on cooking tour. In addition to cooking fabulously flavorful Indian fare, you’ll learn about the exotic and aromatic spices employed in Indian cuisine and discover some of the interesting ingredients that are unfamiliar to Western palates. Indian beer will be served. MENU: Kofta Meatballs with Spiced Tomato Sauce; Vegetable Samosas with Coriander Chutney; Chicken Tikka Masala with Sautéed Onions; Naan; Pistachio & Cardamom Ice Cream.
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Friday, August 30, 2013
Girls’ Night Out: Taqueria
6:00 PM – 9:00 PM
HANDS-ON
$55; $95 PER PAIR
If the kids have returned to school, it’s time to celebrate with a girl’s night out! Taqueria-style recipes are full of festive flavor that’s perfect for a celebration of female friendships. In this hands-on class, you’ll learn how to prepare simple recipes that leave plenty of time for catching up with each other. MENU: Homemade Guacamole & Salsas, Tablones (Braised Short Ribs,) Conchinita Pibil (Citrus Garlic Marinated Pork,) Pollo al Horno (Roasted Chicken,) and Churros with Chocolate Sauce.
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Saturday, August 31, 2013
End of Summer Grilling
10:00 AM – 1:00 PM
HANDS-ON
$59
Join us as we bid farewell to summer by firing up the grill one more time! Our menu shows off summers richest flavors while you learn techniques for grilling vegetables, fruit and fish. Finish off the class with a refreshing glass of Sangria! MENU: Cedar Plank Grilled Salmon; Grilled Vegetable Bruschetta with Garlic and Goat Cheese, New Potato Salad with Bacon; Grilled Plums with Greek Yogurt; and White Wine Sangria.
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Saturday, August 31, 2013
Date Night: French Bistro
5:00 PM – 8:00 PM
HANDS-ON
$120 PER PAIR
Tonight you’ll work in the kitchen together to grasp fundamental cooking techniques as you discover a selection of French bistro favorites straight from the
Champs-Elysées. Using the best ingredients and turning them into warming, fragrant dishes, this simple, robust cuisine lends itself readily to a cozy evening by the fire with a glass of red wine. Enjoy delicious French food in a casual style you can easily replicate at home. Wines from France will be served. MENU: Mesclun Salad with Herbed Vinaigrette; Goat Cheese Soufflé; Steamed Mussels with White Wine & Saffron; Pan-Seared Rib-Eye Steak with Bearnaise; Pommes Frites; and Chocolate Pots de Crème.
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How to Register
- Click here to register on-line
- Call us at 770.442.3354 x1
- Register in our store at the customer service desk
- Got a Salud! gift certificate you want to use? Please call us to register 770.442.3354 x1
Classes
Seating and enrollment are on a first-come, first-served basis. If a class is sold out, please call 770.442.3354 x 1 or email us at salud.alpharetta@wholefoods.com to be placed on our waiting list. With some exceptions, registration closes 48 hours prior to class. Payment is made at the time of registration.
Getting Here
Salud! is located inside of Harry’s Farmers Market
1180 Upper Hembree Rd.
Roswell, GA
30076
Map & Directions
Class Information
All classes include recipes or a class lecture packet and servings of each recipe prepared.
- Hands-On Classes
Be prepared to cook! Please remember to wear flat, closed-toe shoes and comfortable clothing. Aprons and towels will be provided for your use in class. Students are divided into groups at the discretion of the instructor. Snacks are provided during class. Towards the end of class, you will be seated to enjoy your meal along with wine. Classes are limited to 12 students ages 18 & over unless noted otherwise; students 16 and over may attend with a registered parent or guardian.
- Demonstration Classes
Relax and watch us do the work! You will be seated throughout the class and encouraged to ask lots of questions. Tastings of each recipe are served typically as they are prepared. Classes include up to two glasses of red or white wine. Classes are for students 18 & over unless noted otherwise; students ages 15-18 may attend with a registered parent or guardian.
- Kids & Teens Classes
Kids and teens should wear flat, closed-toe shoes and comfortable clothing. Students are divided into groups at the discretion of the instructor. Snacks are provided during class and students are seated at the end of class to enjoy the meal they have prepared. Classes are limited to 12 students unless noted otherwise.
- Wine & Cheese Classes
You will be seated throughout the class and encouraged to ask lots of questions as you taste each wine or cheese. Fruit, cheese and bread are served.
Arrival
Please check in at the customer service desk upon arrival. We recommend arriving 15 minutes prior to the start of class. You will be directed to the cooking school located nearby.
Cancellation Policy
Please note that refunds cannot be given for no-shows or cancellations made less than 48 hours prior to a class. Although we make every effort to avoid changes to our class schedule, Salud! reserves the right to cancel any class due to low registration or substitute instructors in case of an emergency.
Private Classes
Need a place to have your next corporate event, shower or birthday party? We offer custom-designed demonstration or hands-on classes. Call us at 770.442.3354 x1
Mailing List
Would you like to receive the quarterly calendar of classes, special offers, and seasonal recipes by email? Call us at 770.442.3354 or email us at salud.alpharetta@wholefoods.com to be added to our electronic mailing list.
Gift Certificates
Give the gift of cooking! For the cooks in your life there's no better gift than gift certificates to Salud! in denominations of $35 to $100. Available for purchase by calling 770.442.3354 or in person at the Customer Service desk.
Knife Sharpening Services
If you have dull knives that long ago lost their edge, the edge can be recreated and be like new again! Its easy...drop off your dull knives by Tuesday at 2 p.m. and pick up anytime after Thursday at 9 a.m. The fee is $4.50 for a straight edge and $6 for a serrated edge or scissors. Drop off and pick up is at the Customer Service Desk at Harry’s Farmers Market in Alpharetta.
