CALL US:
  ATHENS: (706)354-8191
CLAYTON: (706)782-0780

USA - ATHENS, PO Box 48857, ATHENS, GA 30604

USA - CLAYTON, 46 Plaza Way, Clayton, GA 30535

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NORTHEAST GEORGIA TEACHING KITCHEN

Address: 46 Plaza Way, Clayton, GA, 30525

Phone: 706-782-0780


Friday, Mar 24: Farm Food Favorites: Garlic

Join organic farmer and health enthusiast, Terri-Jagger Blincoe of Ladybug Farms, to learn more about simple and nutritious ways to prepare peak season produce. Each month, Terri will feature a different fresh vegetable from her nearby farm and prepare 2-3 quick and easy dishes using five ingredients or less. March’s farm food favorite is GARLIC! Participants will have an opportunity to enjoy Terri’s healthy dishes together, and will be given recipes to take home.

FREE! $10 Suggested Donation (Proceeds support The Food Bank of Northeast Georgia)

Sponsored by the National Institutes of Food and Agriculture

Time: 12:30-1:30pm

This class is suitable for ages 16+


Featured Chef Instructor: Join Chef David Sweeney of the Red Barn Café for two unforgettable, hands-on cooking experiences

Monday, Mar 27: Preparing an Easter Meal

Learn to create a delicious chef-prepared Easter meal using local and ethically sourced ingredients.

Participants will work together to create and taste:

*Potato pancakes with Smoked Trout, fresh Horseradish Crème Fraîche & Dill

*Lamb Rack with preserved lemon, saffron & green garlic yoghurt

*Minted English Peas & Braised Carrots

*Buttered Spring Potatoes

*Fresh Greens & Fresh Vinaigrette

Cost: $75

Time: 6:00-9:00pm

This class is suitable for adults

Wednesday, Mar 29: Garden Hors d'Oeuvres

Impress your guests with freshly prepared light bites and canapés at your next soiree!

Participants will work together to create and enjoy:

*Cashew Cream Stuffed Belgian Endive with Shitake Bacon & Chive

*Roasted Zucchini Rounds with Tomato, Cambozola, & Candied Pumpkin Seed

*Radicchio Leaves with Red Quinoa, Roasted Shallot, Green Apple, & Grapes

*Roasted Red Pepper Chevre on Celery & Cucumber with Toasted Nigella

Cost: $55

Time: 6:00-8:00pm

This class is suitable for adults

About Chef David Sweeney:

Born in Augusta, Georgia, David grew up in a classic military family, moving every 3 years, until he was 12, when his family settled in Southern Germany. Always encouraged to explore food culture, David embraced adventurous eating over the next 20 years of living and working in Europe. His early career consisted of working in fashion houses, including Ralph Lauren and Gucci, but his passion for entertaining at home and his dreams of having a food business steadily grew.

David's first culinary venture was the catering service, Tabula, in the heart of the Bogenhausen neighborhood in Munich, Germany. Working with Chef Elisabeth Peter, David focused on biodynamic and macrobiotic cooking. Tabula offered both regional and internationally inspired cuisine, always maintaining seasonal food offerings and sourcing locally grown food. Influenced by medicinal and food revolutionaries, such as Hildegard of Bingen and Rudolf Steiner, David gained a new understanding of the food chain and dove into the study of nutrition. An autodidact, he read books on nutritional healing, herbalogy, healthy food combinations, ayurveda and vegetarianism.

In 2004, he opened Fresh Dish, a vegetarian delivery service in the heart of Munich’s progressive neighborhood, Glockenbach. Fresh Dish provided its subscribers with a balanced organic meal 5 days a week. Each meal included a information on the corresponding nutritional and healing facts of the ingredients used in each meal. A huge success, the meal plan gained a loyal clientele, including Condé Nast and Bavarian Film Studios.

To be closer to his family, David relocated to Atlanta, Georgia in 2007. He opened his first restaurant in the historic Sweet Auburn District of Atlanta - Dynamic Dish. As a conscious, self-taught chef with an awareness of the health challenges that a large portion of Americans face due to poor diet, David honed in on his true mission. So, came about the ethos of Dynamic Dish: to provide fresh nutritious meals for people with Modern/Urban Lifestyles, who don’t have the time to prepare meals for themselves. To offer food with a healthy advantage, containing natural ingredients obtained from multi-cultural natural resources, combined to create tasty, imaginative meals that have a positive result on the well being of people of all ages.

To learn more about Chef Sweeney: Click here


Saturday, April 8: Spring into Canning

For generations, many of us have watched, or have vague memories of our mothers, grandmothers, and aunts “puttin’ up” for year round enjoyment. Canning is a MUST if you live in the south, and this longtime tradition is as strong as ever.

With Spring just around the corner, farmers’ markets, roadside stands, and local gardens will bloom into an abundance of colorful fruits and vegetables. Get a jump start on preserving the season’s best harvest by learning basic canning techniques. In this 3-hour hands-on experience, students will take home recipes and a jar of each finished product, featuring locally grown produce.

FREE! $20 Suggested Donation (Proceeds support The Food Bank of Northeast Georgia

Sponsored by the National Institutes of Food and Agriculture

Time: 10:00am-1:30pm (light bites included)

This class is suitable for adults

About the Instructor: Brenda Hill

Brenda Hill is the owner and CEO of The Passionate Preserver, a local, home-based business where she develops a superior menu of jams and jellies that Celebrate the flavor, not the sugar. Brenda’s passion for the art evolved over the years while assisting with food preparation for cooking classes, and teaching canning and preserving for hospital wellness programs and at other venues across metro Atlanta. Brenda happily embraces the tradition of food preservation, but with a modern spin. While she enjoys preserving literally anything for her family and friends, Brenda’s goal is to focus on developing preserves that are robust with natural flavor and contain lower sugar. Brenda has fun developing recipes that allow the real essence of her products – the fruit and produce from local growers – to shine.

To learn more about The Passionate Preserver: Click here


Tuesday, April 11: Spring Wild Foods

Spring is right around the corner and so is the chickweed, dandelion, violet, redbud, and more! Foraging is an excellent survival skill to learn as wild foods can be highly nutritious, but learning how to be a good steward is equally as important. Join us for a discussion in the ethical foraging of our native foods, and learn new ways to prepare sustainably-harvested wild foods. Samples will be provided.

Cost: $30

Time: 6:00-8:00pm

This class is suitable for adults


Saturday, April 15: Baking with Gluten Free Grains

Whether it’s a dietary restriction or lifestyle choice, eating gluten free can be a challenge. In this class, you’ll learn tips and techniques for creating classic French cuisine like crepes, sweet galettes and quick breads. Armed with several great recipes, you’ll be ready to prepare treats so flavorful, no one will ever guess they’re gluten free.

Cost: $45

Time: 10:00am-1:00pm (light bites included)

This class is suitable for adults

About the Instructor: Chef Carolynn Ladd

Carolynn Ladd is the owner of A Date With Figs chef service, co-owner of Freewheel Farm, and resident educational chef at the East Atlanta Farmers Market. As a chef, educator, and farmer she has a unique perspective and insight into each of these professions. While behind the apron, she specializes in Gluten Free cooking. In culinary school, she focused on traditional baking and patisserie, and has adapted the techniques and recipes to be gluten free without compromising the taste and texture.

To learn more about Chef Ladd: Click here


Monday, April 24 - Monday, May 15: Spring Junior Chef Afterschool Program

In this quarterly afterschool program, junior chefs become more familiar with seasonal eating, food safety, healthy cooking techniques, food preservation, and how to create nutritious meals for their own families. Lessons include nutrition talks, cooking demonstrations, food tastings, and hands-on cooking activities. At the end of each lesson, junior chefs get to enjoy their very own home-cooked meal together.

Spring 2017 Dates: Apr 24, May 1, May 8, May 15

Time: 5:00-7:00pm

Cost: $100 (4-class series)

This class is suitable for ages 7-14 years


Tuesday, April 25: Herbs in the Kitchen: Turmeric, Cumin, & Ginger

If you haven't experimented with these three aromatic culinary herbs, this is your chance to learn how to use them in cooking and to promote health. Long used in many traditional cuisines, all three are essential kitchen spices that promote digestion, reduce inflammation and joint pain, and may prevent some forms of cancer. We'll show you tricks for incorporating them into your favorite recipes, introduce you to some new dishes, and share some of the amazing research being done on their health benefits

Cost: $45

Time: 6:00-8:00pm (light bites included)

This class is suitable for adults

About the Instructor: Patricia Kyritsi Howell

Patricia is the author of Medicinal Plants of the Southern Appalachians, a concise guide to identifying, harvesting, and using 45 plants native to the region.

She is founder and owner of the Botanologos School of Herbal Studies in Rabun County, Georgia. Since 1994, Botanologos has offered experiential learning about edible and medicinal plants of the Southern Appalachians. Students from all over the country travel to the North Georgia Mountains each year to study regional plants and wild foods with Patricia.

Patricia is a practicing herbalist with an office in Clayton, Georgia. She is a professional member of the American Herbalist Guild, and currently serves as Co-chair of the Guild's Symposium Committee, after serving three terms on the Board of Directors.

Patricia leads tours on the Greek island of Crete to learn about herbs, wildflowers, and traditional cuisines through her travel company, Wild Crete Travel. She lives with her family in Rabun County, Georgia and on the Greek island of Crete

To learn more about Patricia: Click here


Saturday, May 13: Knife Skills for Teens

Allow your teen to build confidence in the kitchen by learning the safe and proper way to cut, chop, slice, dice, and more! Participants will work hands-on with instructors to prep and enjoy a variety of seasonal fruits and vegetables.

Cost: $30

Time: 2:00-4:00pm

This class is suitable for teens


Tuesday, May 9: Fresh from the Patch: Cooking for Diabetes

A diabetes education session presented by Mountain Lakes Medical Center’s Registered Dietitian, Kimberly Terrell and Food Bank of Northeast Georgia's Nutritionist, Cara Langston. The presentation will include tips on low carb meal planning for diabetes as well as a cooking demonstration featuring fresh, local strawberries.

Guest Instructor: Kimberly Terrell, RD, LDN

Kimberly Terrell is a Registered, Licensed Dietitian with more than 20 years of experience in the nutrition field. Mrs. Terrell specializes in diabetes education and self-management training and is currently employed as the Director of Nutrition and Wellness at Mountain Lakes Medical Center.

FREE! $5 Suggested Donation (Proceeds support The Food Bank of Northeast Georgia)

Sponsored by Mountain Lakes Medical Center

Time: 6:00-8:00pm


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For additional questions and inquiries about rentals email us at teachingkitchen.mtn@foodbanknega.org