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Salud! Calendar

• Saturday, June 27

  Cake Decorating - SOLD OUT

  10a to 1p $60 - Hands-On

  This introduction to cake decorating will have you learning and practicing skills on your very own little cake.  We will offer the secrets of easy buttercream icing, frosting a cake with no crumbs, and simple but impressive decorating techniques. Learn how to handle a pastry bag and some fun, alternative ways to make your cakes look professional. After the class, you will have your own little masterpiece to take home to share with your friends and family. Lunch will be served during class.

  Instructor: Shannon Marsh

• Saturday, June 27

  Date Night: Greek Mezes Party

  6 to 9p $120 per couple - Hands-On

  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, couples will work together in the kitchen to make a host of mezédes, and then sit down to enjoy the spread that you've created. Wines from Greece will be served.

  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).

  Instructor: Abbatt Story

• Tuesday, June 30

  Seasonal Market Basket: A Southern Dinner

  6:30 to 9p $40 - Demonstration

  Learn to create a menu inspired by the season in our new market basket class. Okra, sweet corn, watermelon, and tomatoes (green and otherwise): summer in the South is a delicious time of year. Join us on an exploration of the bountiful market of the American South, exploring our local ingredients and regional preparations. At the start of class, you'll go shopping and learn how to choose ingredients at their peak and put together a balanced seasonal menu. Then students return to the kitchen to learn the techniques for making a seasonal Southern dinner. Don't miss this rare opportunity for what is sure to be a fun and insightful experience! Written recipes will be provided to students via electronic mail.

  Menu: Appetizer & entrée will be selected during shopping tour based on ingredients in peak season; dessert will be Local Fruit Cobbler topped with Buttermilk Ice Cream.

  Instructor: Abbatt Story

• Wednesday, July 1

  Moroccan Feast

  6 to 9pm $50 - Hands-On

  Few cuisines evoke more mystery or magic than that of Morocco which is filled with aromatic spices, piquant condiments, and healthful grains and greens. In this hands-on class, Moroccan-born Chef Ahmed Farih will take you on an exotic culinary adventure through Northern Africa as you learn to prepare a feast of flavors to create a memorable Moroccan feast.

  Menu: Pepper, Cucumber, & Tomato Salad; Eggplant Salad; Moroccan Lentil Soup; Chicken Tagine with Saffron, Preserved Lemons, & Green Olives;­­­­­­­­­­­­­­­­­­ Banana Pineapple Cous Cous Pudding; and Moroccan Mint Tea.

  Instructor: Ahmed Farih

• Thursday, July 2

  Thrill of the Grill

  6:30 to 8:30p $35 - Demonstration

  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 the fundamentals of 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 & Jicama Slaw; and Maple-Habañero Glazed Pineapple with Cream.

  Instructor: Abbatt Story

• Tuesday, July 7

  Dinner with Friends

  6:30 to 8:30p $40 - Demonstration

  Looking for an easy, but beautiful and delicious menu for entertaining your friends this summer? This class shows you how to keep it simple with a menu that is designed to be made ahead, cooked on the grill after your guests arrive, and then served on large platters. Students learn steps for party planning, the techniques for a complete menu, and go home with confidence to enjoy their own party in relaxed summer style. Recipes will include wine serving suggestions.

  Menu: Mini Seafood Cakes; Salad with Fried Goat Cheese & Grilled Bread; Grass Fed Steak with Cherry Tomatoes & Olives; Crookneck Squash Torte with Parmesan; Grilled Artichokes with Lemon & Mint; and Caramelized Local Peach & Ginger Shortcakes with Cream.

  Instructor: Abbatt Story

• Wednesday, July 8

  Sushi Workshop

  6 to 9p $55 - Hands-On

  Learn to create authentic Japanese edible art from beginning to end. 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 and Tuna); Spicy Tuna Rolls; and Cucumber Rolls.

  Instructor: Abbatt Story

• Thursday, July 9

  Dinner with Aqua Blue

  6:30 to 8:30p $45 - Demonstration

  Would you like to peek behind the scenes at one of Roswell's innovative restaurants? Join Chef Kien Sam from Aqua Blue Restaurant as he shows you how to "travel the globe in just one meal". Students will learn how to properly prepare and cook crab cakes with a beurre blanc sauce, delectable stuffed pork chops, and perfectly succulent sea bass. Discover how to properly season foods, prepare ingredients, and plate food for beautiful presentations. This is a special opportunity to learn the secrets of classic techniques with a global twist as taught by Chef Kien.

  Menu: Crab Cake Appetizer with Napa Cabbage & Grainy Mustard Beurre Blanc; Stuffed Pork Chop Au Poivre; Miso Glazed Sea Bass with Spinach and Baby Bok Choy; and White Chocolate Mousse & Fruit Napoleon.

  Instructor: Kien Sam of Aqua Blue Restaurant

• Friday, July 10

  Cooking Value Meals

  11 to 11:30a No cost - Demonstration

  Space is limited; registration is required.  

  Discover new and delicious recipes for a family of 4, all at a great value! Break out of your box and learn simply delicious meals that the whole family will enjoy.

  Menu: Grilled Farm-Raised Catfish with Thai Cabbage Slaw

• Friday, July 10

  Summer Top 10 Tasting

  6:30 to 7:30p $15 - Demonstration

  Start the weekend off on the right foot with a tasting of summer's top wines! Our expert wine team has traveled the world to find the lowest possible prices on exceptional wines. The result...? The Top 10 Wines of summer. Sample wines from a variety of regions and styles at outstanding values as we discuss the vintages, varietals, and more. 

  Instructor: Don Reddicks

• Saturday, July 11

  Bread Baking

  10a to 1p $60 - Hands-On

  Said by some to be a lost art, bread baking warms the heart and satisfies the soul. Tearing into a loaf of bread fresh from the oven is one of life's simplest, yet most delicious pleasures. Work hands-on in the kitchen and learn the various techniques of artisan baking, the necessary equipment, and how to shape and form a variety of doughs included braided loaves, specialty rolls, and flat breads. Students leave with the ability to create these breads for all types of meals and occasions. Lunch will be served during class.

  Menu: Challah; Fantail Pull-Apart Rolls; Rosemary Foccacia; and Whole Wheat Flatbread.

  Instructor: Shannon Marsh

• Tuesday, July 14

  Summer in Italy

  6:30 to 8:30p $40 - Demonstration

  Americans have fallen in love with the beguiling flavors and rustic dishes of Italy. It's no wonder that thousands of tourists flock to the country each summer to soak up the sun, the art, and savor the incredible cuisine. Come indulge your passion for Italian food and learn the techniques of basic Italian cooking with well-known and well-traveled chef John Wilson. This is always a popular summer class!  Sign up soon! Italian wines will be served.

  Menu: Zucchini Soup; Summer Roasted Tomato Tart; Chicken Breast with Three Peppers, Fresh Herbs & Feta Cheese; and Goat Cheese Panna Cotta with Fresh Berries & Berry Syrup.

  Instructor: John Wilson of Culinary Vacations, Inc.

• Thursday, July 16

  Riesling Around the World

  6:30 to 8:30p $35 - Demonstration

  Many wine writers' favorite white wine has been undergoing a renaissance as of late. Since Riesling is acknowledged by many as the best of all white grapes to match with food, it has become increasingly popular. Its broad character ranges from dry to sweet and reflects crispness, lightness, balance, and minerality in its many variations and for those who have become ever-more disenchanted with over-oaked wine, Riesling provides an enticing alternative that is well-suited to warm weather.

  Instructor: Don Reddicks

• Saturday, July 18

  New Orleans Brunch

  10a to 1p $55 - Hands-On

  New Orleans is known for its lavish brunches and elaborate egg dishes, where plates are loaded with local foods and no one leaves the table hungry. You will work in groups to create three recipes and, as you cook up some New Orleans brunch favorites, learn all the skills for hosting a delicious brunch. We'll make some Café au Lait and Mimosas, sit down to enjoy our feast, and give a toast to the Crescent City! Each group will create one eggs benedict recipe.

  Menu: Pain Perdue with Mixed Berry Compote; Mushroom Eggs Benedict (Poached Eggs over Mushroom Cakes with Spinach & Tasso Hollandaise); Shrimp and Grits Benedict Stack (Grits Cakes Topped with Shrimp, Poached Eggs, & Asparagus Tips); Corn Cakes Benedict (Corn Cakes Topped with Ham, Poached Eggs, and a Swiss Cheese Sauce); and Fried Green Tomatoes with Crab Ravigote.

  Instructor: Abbatt Story

• Tuesday, July 21

  Cooking Value Meals

  3 to 3:30p No cost - Demonstration

  Space is limited; registration is required. 

  Discover new and delicious recipes for a family of 4, all at a great value! Break out of your box and learn simply delicious meals that the whole family will enjoy.

  Menu: Guatemalan-Style Chicken Stew with Rice and Corn Tortillas

• Thursday, July 23

  Simple Summer Supper for Six

  6:30 to 8:30p $35 - Demonstration

  Don't let the heat keep you out of the kitchen! Discover a repertoire of summertime main-courses that are easy to put together. Join Gena Berry in the kitchen and discover techniques to prepare a palate pleasing menu that's perfect for entertaining on the patio or by the pool. These are dinners you can feel good about serving (and great about eating!).

  Menu: Local Heirloom Tomatoes with Homemade Basil Pesto & Fresh Mozzarella; Chilled Cucumber Soup with Dill; Sea Island Shrimp with Silver Queen Corn & Sweet Grass Dairy Goat Cheese over Grilled Zucchini Ribbons; and Classic Blueberry Cobbler with Ginger Dumplings.

  Instructor: Gena Berry

• Friday, July 24

  Organic & Biodynamic Wine Tasting

  6:30 to 7:30p $15 - Demonstration

  Today's winemakers are faced with a multitude of choices at all stages of the grape-growing and winemaking process. Should the vines be farmed conventionally, or would organic, even Biodynamic cultivation be better? Join us for an enlightening discussion of organic farming methods and their long association with wine growing as we taste a variety of organic wines.

  Instructor: Don Reddicks

• Saturday, July 25

  Summer in Tuscany - SOLD OUT

  10a to 1p $65 - Hands-On

  High in the hills of Italy, summer is welcomed with beef grilled over glowing coals and sprinkled with olive oil. Served with red wine and just-picked vegetables, it is the season at its simple best. The simple, yet refined flavors of Tuscan cooking are world-famous and with good reason. Whether the product of one of Florence's great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Students learn some of the ingredients, techniques, and history of Tuscan cooking as they make and enjoy authentic dishes from the region. Regional wine will be served.

  Menu: Florentine Steaks over Arugula with Parmigiano-Reggiano & Peaches; Pizza with Onion Confit & Olives; Grilled Radicchio with Roasted Lemon-Basil Chicken; Semolina Gnocchi; Baked Peppers Stuffed with Ricotta & Basil; Peach Tart with Mascarpone; and Balsamic Strawberries with Cream.

  Instructor: Abbatt Story

• Saturday, July 25

  Artisan Cheeses with Sweet Grass Dairy

  4:30 to 5:30p $15 - Demonstration

  Taste the complexities of a vast array of artisan cheeses made right here in Georgia. Join Jessica Little from Sweet Grass Dairy as she shares with you the methods of artisan cheese making from her grass-based dairy farm. Students will sample a variety of styles including double-cream cow's milk, aged Gouda, Tomme, fresh Chèvre, and Lumiere as well as delicious recipes that showcase and highlight their flavors. For any cheese lover, this is an experience not to be missed! Wine will be served.
  Instructor: Jessica Little of Sweet Grass Dairy and Abbatt Story

   

• Wednesday, July 29

  Greek Island Mezes

  6:30 to 8:30p $35 - Demonstration

  Mezés is often translated from Greek to English as "appetizers", but this translation does not do justice to the fundamental role Mezés play in Greek tradition which captures the zest of life, gathering of friends and family, and the simple appreciation of delicious food and wine. Tonight, Chef Andreas Georgakopoulos of Villa Christina Restaurant is here to share wonderful, small plates of the Greek Isles inspired by his recent trip to Greece. Come enjoy a night of warm Greek hospitality with friends as Andreas delights you with his renditions of traditional and modern Greek fare.

  Menu: Greek Tomato/Mint Fritters (Domatokeftedes); "Drunken" Leek and Spinach Turnovers with Ouzo (Prasopitakia); Grilled Octopus with Lemon Mustard Sauce (Xtapodaki Sxaras); Roasted Oregano Potatoes (Patates Riganates); and Paprika Beef Kebabs with Yogurt Mint Sauce (Giaourtlou).

  Instructor: Andreas Georgakopoulos of Villa Christina Restaurant

   

• Thursday, July 30

  Introduction to Wine

  6:30 to 8:30p $35 - Demonstration

  Increase your knowledge, appreciation, and enjoyment of wine. In this class, you will receive a practical introduction to wine tasting and selection, as you learn about wine components and taste wines from all over the world. Begin to taste wines critically; judging color, aroma, flavor, and body. Discover the meaning of esoteric wine concepts such as dryness, acidity, fruitiness, tannins, varietals, vintages, and more. We will discuss buying, storing, serving, and tasting in this ultimate "how-to" guide for beginners.
  Instructor: Jane Garvey

• Saturday, August 1

  Beautiful Blooms and Savory Bites for the Bride-to-Be

  10a to 1:30p $50 - Demo & Hands-On

  If you're planning a wedding, don't miss this class! Making beautiful floral pieces for the big day may be easier than you think. Join floral expert Susan Stark as she discusses color themes, basic design principles, what to consider in floral selection, and the proper care and handling of fresh flowers. Susan will demonstrate the techniques for a bridal bouquet, corsage, and boutonnière. And you're not done yet! Afterwards, you'll venture into the Salud! kitchen as Shannon Marsh leads you through preparing delicious dishes perfect for that upcoming bridal shower.

  Menu: Pomegranate Mimosas; Mediterranean Bruschetta; Herbed Frittata with Ricotta Salata; and Pistachio Rose Cupcakes.

  Instructor: Susan Stark of Harry's Farmers Market and Shannon Marsh

   

• Tuesday, August 4

  Main Dish Salads

  6:30 to 8:30p $35 - Demonstration

  Our favorite 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 Flank Steak over Arugula with Grilled Peaches & Shaved Parmgiano-Reggiano.

  Instructor: Abbatt Story

• Wednesday, August 5

  Homemade Pasta & Sauces

  6 to 9p $60 - Hands-On

  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, 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. Wines from Italy will be served.

  Menu: Fettuccini with Prosciutto, Cream, & Nutmeg; Spinach & Ricotta Gnocchi with Rustic Tomato Sauce; Pumpkin Ravioli with Sage-Brown Butter Sauce; and Pappardelle with Bolognese.

  Instructor: Abbatt Story

• Thursday, August 6

  Sensational Salmon

  6:30 to 8:30p $40 - Demonstration

  Salmon is easy, versatile, and a nutritional powerhouse! Fish is inherently fast-cooking and healthy - perfectly suited for a quick mid-week meal or a fabulous feast for friends. Matt Kirkpatrick will share his knowledge and enthusiasm for fish with you, demonstrating techniques for a great menu of simple yet sophisticated dishes. You'll learn about all the many varieties of salmon available and go home ready to impress your friends and family.

  Menu: Tasting Plate of Four Salmons: Alder-Smoke Roasted Sockeye Salmon with Shitake & Bok Choy; Simple Grilled King Salmon with Black Butter Caper Sauce, Asparagus, & Mash; Coho Salmon in Parchment with Lemon Dill Butter & Roasted Cippollini Onions; and Naturally Farmed Scottish Salmon with Stone Fruit Glaze over Black Rice.

  Instructor: Matt Kirkpatrick of Harry's Farmers Market

• Friday, August 7

  Cooking Value Meals

  11 to 11:30a No cost - Demonstration

  Space is limited; registration is required. 

  Discover new and delicious recipes for a family of 4, all at a great value! Break out of your box and learn simply delicious meals that the whole family will enjoy.

  Menu: Herbed Chicken, Arugula, & Mozzarella Panini with Chilled Tomato Soup

   

• Friday, August 7

  Wines for BBQ Tasting

  6:30 to 7:30p $15 - Demonstration

  Learn the ideal candidates for sipping with barbecue and grilled dishes in this informative tasting of refreshing selections for summer. The range of wines may surprise you, but you'll have all summer long to decide upon your favorite.
  Instructor: Don Reddicks

• Saturday, August 8

  Classic French Pastry

  10a to 1p $60 - Hands-On

  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.

  Instructor: Shannon Marsh

• Tuesday, August 11

  Fast & Fresh Weeknights

  6:30 to 8:30p $35 - Demonstration

  Finding it hard to get healthy dinners on the table on hectic weeknights? Begin building a repertoire of simple, fast, and healthful dishes that your whole family will enjoy without sending your schedule into overdrive. We'll share some of our favorite weeknight recipes using fresh ingredients that pack in great flavors. These are dinners you can feel good about serving and great about eating!

  Menu: Southwestern Steak Salad with Buttermilk Ranch Dressing; Thai Shrimp Curry with Jasmine Rice; and Chicken with Leeks, Watercress, & Radish with White Wine Sauce.

  Instructor: Abbatt Story

• Wednesday, August 12

  NurtureBaby: Homemade Goodness for Your Baby

  6:30 to 8:30p $35 - Demonstration

  Learn the art of making delicious and nutritious homemade baby food! This class is designed to inform, encourage, and inspire busy parents to provide their little ones with the best start in life. Christen Babb, Founder & Owner of NurtureBaby (www.nurture-baby.com) will share recipes, nutritional information, and time saving techniques to make homemade baby food. After all, homemade baby food is better for your baby, the planet, and your wallet!

  Menu: Pears Perfect (4-6 Months); Baby Blue (6-9 Months); Squaccoli (6-9 Months); Gobble Me Up Turkey (9-12 Months); and Über Healthy Chicken Fingers (12-18 Months).

  Instructor: Christen Babb of NurtureBaby

• Thursday, August 13

  Wines of the Rhone & Southern France

  6:30 to 8:30p $35 - Demonstration

  This class covers three major areas of France which produce magical wines that are aromatic and soft-textured yet full of flavor, style, and grace. We will begin in the Rhone with extraordinary Syrah reds such as Hermitage and Cote Rotie, great whites made with the Viognier and Marsanne grapes in the North, and Chateauneuf-du-Pape and other very drinkable blended reds, whites, and roses in the South. Then we will look at wines from the Languedoc-Roussillon, the largest wine region in the world, with many great wines and even greater values. And finally we'll head to Provence, famous for its beauty and cuisine, with delightful roses, the famous Bandol red, and many others. Fruits, cheeses and bread will be served.

  Instructor: Don Reddicks

• Friday, August 14

  Girls Night Out: Evening on the Mediterranean

  6 to 9p $60 - Hands-On

  The Mediterranean is known for its translucent waters and spectacular vistas, as well as its exquisite climate and cuisine. Spend the night cooking with your girlfriends and learn how to prepare healthy Mediterranean dishes with big flavors and go home with the know-how to recreate for your next party. What a fun way to go out!
  Menu: Moroccan Phyllo Cups with Almonds, Raisins, Carrots, & Chicken; Artichoke Salad with Roasted Red Peppers & Herbed Goat Cheese; Grilled Sea Bass with Capers, Charred Tomatoes, & Saffron Rice; and Lemon Panna Cotta & Macerated Berries.
  Instructor: Abbatt Story

• Saturday, August 15

  Kids & Teens: Grill & Chill Cookout

  10a - 1p $35 - Hands-On ( For ages 10 to 12)

  It's time to fire up the grill and chill out with a holiday cookout menu all dressed-up in red, white, and blue. Students learn how to use a grill safely, practice cooking skills, and even a little math (ssh!). Kids and teens will love recreating this menu at home with their whole family.

  Menu: Sour Cherry Lemonade; Chicken Burgers with Avocado Sauce; Grilled Corn with Cilantro Butter; Red, White, & Blue Fingerling Potato Salad; and Strawberry & Blueberry Shortcakes with Cream.

  Instructor: Shannon Marsh

   

• Saturday, August 15

  Date Night: Sushi Workshop

  6 to 9p $120 per couple - Hands-On

  Learn to create authentic Japanese edible art from beginning to end. Couples 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.

  Instructor: Abbatt Story

• Tuesday, August 18

  Cooking Value Meals

  3 to 3:30p No cost - Demonstration

  Space is limited; registration is required. 

  Discover new and delicious recipes for a family of 4, all at a great value! Break out of your box and learn simply delicious meals that the whole family will enjoy.

  Menu: Caper-Lemon Chicken over Linguine with Summer Tomato Salad

   

• Tuesday, August 18

  Post Monsoon Magic

  6 to 9p $45 - Hands-On

  Experience a refreshing twist on classic Indian tastes. Learn to create an exotic meal that balances sweet, tart, and spicy flavors to bring vacation comforts into your own kitchen, anytime. Nandita Godbole, personal chef and native of Mumbai, will expertly guide you through preparation of this delectable menu of Indian dishes. You will be glad you came hungry! 

  Menu: Batate Wadey/Spiced Mashed Potatoes with a Spicy Tamarind Chutney; Semolina and Vegetable Polenta; Spicy Coconut Shrimp; and Coconut-Mango Barfee.

  Instructor: Nandita Godbole of Curry Cravings

• Wednesday, August 19

  The Flexitarian Table

  6:30 to 8:30p $40 - Demonstration

  Looking for practical, delicious menus that enhance a healthy lifestyle and a healthy planet, as well as satisfy the vegetarians and the meat-eaters in your family? A flexitarian diet is the way to go! More and more people are calling themselves flexitarians, those who eat a mainly plant-based diet and occasionally incorporate quality meats and seafood. Join us in the Salud! kitchen tonight, as you learn how to create inspired dinners perfect for pleasing everyone at your table.

  Menu: Chickpea Sliders and Grass-fed Beef Sliders with Mango Chutney and Caribbean Couscous; Wild Alaskan Salmon with Pumpkin Seed Pesto and Corn & Goat Cheese Farro Salad; and Garden Fresh Stir-Fry (Chicken or Tofu) with Curried Cashew Rice.

  Instructor: Shannon Marsh

   

• Thursday, August 20

  Dinner from Mexico

  6:30 to 8:30p $45 - Demonstration

  Mexican cuisine revels in the balance of flavors; contrary to what many people think, most dishes are not very spicy. A cuisine originating in Mexico, with considerable Spanish influences, Mexican cooking is more than street foods or Americanized versions of nachos, tacos, and burritos. It is more delicately spiced, relying on corn, chiles, and herbs and complemented with tomatoes and beans. Tonight, we'll look at a few authentic dishes and sauces from Central Mexico as we unravel a refined dinner menu, from appetizer to dessert.

  Menu: Mushroom Crepes with Poblano Chile Sauce (Crepas Rellenas de Hongos con Salsa de Chile Poblano); Filet Mignon with Rajas (Filete Mignon con Rajas); Colonial Fresh Corn Cake (Torta de Elote Colonial); Blackberry Sorbet (Sorbete de Zarzamora); and "Three-Milk" Cake (Pastel des Tres Leches).

  Instructor: Abbatt Story

• Friday, August 21

  Artisan Cheese Tasting

  6:30 to 7:30p $10 - Demonstration

  Throughout Europe and increasingly the United States, small, specialist cheese-makers are recapturing the craft of using milk from their own herds and respecting traditional methods of working with milk, to show us how a simple product can become a statement of its provenance. By tasting a variety of farmstead and artisan cheeses, we will discover how a cheese reflects the region in which it's made and learn while history and tradition are powerful influences, they are not as important as terroir.

  Instructor: Sonya Beard of Harry's Farmers Market

   

• Saturday, August 22

  Kids & Teens: Grill & Chill Cookout

  10a to 1p $35 - Hands-On (For ages 13 to 15)

  It's time to fire up the grill and chill out with a holiday cookout menu all dressed-up in red, white, and blue. Students learn how to use a grill safely, practice cooking skills, and even a little math (ssh!). Kids and teens will love recreating this menu at home with their whole family.

  Menu: Sour Cherry Lemonade; Chicken Burgers with Avocado Sauce; Grilled Corn with Cilantro Butter; Red, White, & Blue Fingerling Potato Salad; and Strawberry & Blueberry Shortcakes with Cream.

  Instructor: Shannon Marsh

• Saturday, August 22

  Student Volunteer Kitchen Orientation

  3 to 4:30p NO COST

  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 of your choice! Space is limited; registration for orientation is required.

   

• Tuesday, August 25

  Fish & Shellfish Cooking Techniques

  6:30 to 8:30p $45 - Demonstration

  Love seafood but intimidated to cook it at home? Not anymore! Tonight chef and cookbook author, Virginia Willis, is on hand to show you the basic techniques of cooking perfect fish and shellfish. You'll learn the ins and outs of selecting and preparing the freshest catch of the day while you sample recipes from Virginia's delightful Bon Appetit Ya'll cookbook.

  Menu: Bay Scallops on Celeri Remoulade; Georgia Trout Filets with Lemon Caper Butter; Halibut Provencal with Zucchini & Tomatoes; and Quick & Easy Bouillabaisse. 

  Instructor: Virginia Willis

• Wednesday, August 26

  Knife Skills & Basics

  6 to 9p $50 - Hands-On

  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 and the proper way to sharpen and care for your knives. You will practice proper techniques and timesaving skills for slicing, dicing, and chopping and in the process, prepare a lovely meal. You will also learn the basics of sautéing and making a pan sauce. Afterwards, you'll enjoy sitting down to enjoy the meal that you prepared. 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; Sautéed Chicken Breast with Mushrooms  Pan Sauce; and Liquid Chocolate Cake.

  Instructor: Abbatt Story

• Thursday, August 27

  Wines of Southern Italy

  6:30 to 8:30p $35 - Demonstration

  Just when you thought you knew all the grape names you needed to know, here come some from Southern Italy, the darling region of wine critics, with names like Nero d'Avola and Vermentino. The good news is that, unlike say, Merlot, these grapes produce wines from one plac, and one place only: Southern Italy. That makes buying wines made with them a lot easier and tasting them a lot more focused. And because they're relatively unknown, most are still remarkably affordable. Students discover why Southern Italy's notoriously stagnant wine making scene has suddenly gone pazzo for produing high quality wine. We'll taste wines from Campania, the oldest wine area favored long ago by the Romans which still produces such famous whites as Lacryma Christi del Vesuvio and great reds such as Taurasi ("the Barolo of the South") and explore Apulia with wonderful rich reds such as Primitivo and Salice Salentino. Then move onto Sicily and Sardinia, where we find terrific drinkable reds and seafood whites, not to mention some very good dessert wines.

  Instructor: Don Reddicks

• Friday, August 28

  Kids & Teens: Back-to-School Sleepover

  5 to 8p $35 - Hands-On (For ages 6 to 9)

  Begin a fun Friday night sleepover with a kids cooking party! Kids can grab their friends and cook up a host of sleepover favorites, then recreate them at home for next time. As kids learn valuable cooking skills and techniques like making authentic pizza dough, fresh tomato sauce, and custards for ice cream, they will cook up a feast that will make a perfect start to a back-to-school sleepover party!

  Menu: Summer Fruit Kebabs; Individual Margherita, Veggie, & Sausage Pizzas with Handmade Crust; Rosemary Popcorn; and Homemade Ice Cream Sundaes.

  Instructor: Shannon Marsh

• Saturday, August 29

  Preserving Summer

  10a to 1p $50 - Hands-On

  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 lunch and all materials and supplies.

  Menu: Strawberry & Peach Jams; Mango Chutney; Red Pepper Jelly; Bread & Butter Pickles; and more.

  Instructor: Abbatt Story

How to Register

• Register online.
• Call us at 770.442.3354

Seating and enrollment are on a first-come, first-served basis. If a class is sold out, please call 770.442.3354 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 in Alpharetta at 1180 Upper Hembree Road, Roswell, GA 30076 map & directions

Class Information

All classes include recipes or a class lecture packet and tastings 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 unless noted otherwise.

• 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.

• 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. Students receive their own apron to take home!

• 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 to the left of customer service.

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.

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 $65. 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 9 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 at 1180 Upper Hembree Road in Roswell.