Follow the Smoke Signals to Ray’s at Killer Creek Big Green Egg Cooking Class September 17

Fall calls out for Big Green Egg cooking. Executive chef Mike Fuller’s Big Green Egg cooking class at Ray’s at Killer Creek prepares BGE newbies and longtime devotees for a smoking-hot season. Guests at the 11 a.m.-1 p.m. session on Saturday, September 17 will watch Fuller prepare a tasting menu of barbecue pork cheek deviled eggs with homemade bread-and-butter pickles; pimento-stuffed poblano peppers with chipotle aioli and tortilla chips; pepper-crusted beef brisket with street vendor corn and queso fresco; and cast-iron s’mores oozing Mexican chocolate and toasted marshmallows. More delicious news – everyone gets to taste the results! The $45 per-person (plus tax and gratuity) cost includes cooking demo, tasting menu, iced tea, soda, coffee and a choice of a bloody mary, mimosa or a 16-ounce draught beer. Reservations held with credit card are required; call 770-649-0064.

Ray's at Killer Creek Cracks Open the Big Green Egg for Cooking Class and Tasting August 8

Join Ray's at Killer Creek executive chef Mike Fuller for a midday foray into Big Green Egg cooking on Saturday, August 8 from 11 a.m.-1 p.m. Fuller's special tasting menu features smoked, locally foraged wild mushroom flatbread with Capra Gia chevre, arugula pesto and charred lemon oil; low-and-slow smoked pork butt tacos with crunchy slaw, cilantro and lime; prime beef short rib with salsa verde and smoked Gruyere mac and cheese; and grilled Georgia peach sweet biscuit with freshly whipped cream and bourbon Coca-Cola reduction. $35 per person or $60 per couple (includes tax and gratuity) covers cooking demo, Big Green Egg tasting menu and beverage of iced tea, soda or coffee. Reservations required; call 770-649-0064. A credit card will be necessary to confirm the reservation and will be charged prior to the event.

Kevin Gillespie Presents Pork Awesomeness Sunday Class at Atlanta Food & Wine Festival on May 31

Admittedly, Kevin Gillespie -- Gunshow owner, chef and”Pure Pork Awesomeness” cookbook author -- is obsessed with all things pork. His quest to raise awareness about the versatile Southern staple continues during Pork Awesomeness, an Atlanta Food & Wine Festival Sunday Classslated for May 31 from 12:30-1:30 p.m. in the Loews Atlanta Hotel. Cuts, breeds, flavors, recipes and cooking techniques are all “fare” game in this class that’s stuffed tighter than a pig in a poke. For tickets and class registration information, click here.

Brush Up On Kitchen Skills with The Cook's Warehouse Winter Classes

Remember how awkward and hectic registering for classes in school used to be? Things are a lot different at The Cook's Warehouse. This time, you can pour yourself a glass of wine or cup of tea and open up the Winter 2014 class schedule to select some learning ops in a class led by a visiting or local chef. January's healthy topics include "Discover Vitamix," elegant low-fat French food, exploring a plant-based diet, New Year's resolution recipe makeovers, "New Year, New You," heart-healthy cooking, baby food basics and more. The catalog continues with global cuisines, knife skills, entertaining, breakfasts, baking - the fabulously filling list goes on and on. All four locations offer a variety of classes, so you can study up in Midtown, Brookhaven, East Cobb and Decatur. All classes include recipes, samples of food prepared, complimentary beverages plus a 10 percent discount off in-store purchases before and after class that day. Never stop learning... or cooking!

Stop and Smell What Ray's Restaurants are Cooking Up this Father's Day

Ray's Restaurants are preparing more than just a gift for dad this year, they’re ready to give him a flavorful experience. For the father that needs a day to relax and enjoy good conversation with the family, Ray's on the River is preparing a special brunch from 9 a.m. to 3 p.m. Be the first ones there or sleep ‘till noon, either way the food will be deliciously fresh all day. If celebrating two days of dad is more his style, come into Ray's on the Creek on Saturday, June 15 for a Big Green Egg cooking class. Beer, food and cooking tips make for a day he’ll never forget! 

Pizza Perfection - Made by You!

 

Ah, pizza. Who doesn't love a good pie? But to make your own from scratch - well, that's scary.  Max's Coal Oven Pizzeria, baking with the only genuine coal-fired pizza oven in Georgia, wants to calm your fears by way of two-hour interactive pizza making classes led by pizza masters. Learn the secrets of mixing, stretching and tossing the perfect crust, selecting ingredients so as not to cause a tragic mozzarella slide off, and baking the whole masterpiece to optimum crispness. Get fired up learning about the legendary coal-burning process used up in NYC. Upcoming class dates are May 6, 13 and 20, and June 3, 10, 17 and 24. Classes sell out quickly, so don't wait for your dough to rise before reserving your place! To sign up, call 404-974-2941. Max's Coal Oven Pizzeria is located in the heart of the Luckie Marietta District Street in Downtown Atlanta. You can do it! 

Heading Back to School This Winter

In need of a last minute gift for that foodie friend? How about a cooking class at The Cook's Warehouse? The Cook's Warehouse has released its Winter 2011 class schedule offering almost 150 classes across a broad spectrum of culinary interests and skill levels. Classes cover everything from basic knife skills to global cuisines to gluten-free cooking. Some of the upcoming guest chef instructors include Chef Ronen Skinezes of Manta Ray in Tel Aviv, Chef Jay Swift of 4th and Swift, Chef Khaled Chebbi of Social Resto, Chef Bennett Hollberg of Davio's Northern Italian Steakhouse and Shane Thompson of Shane's Rib Shack.

If you want to build on your gift - add a cookbook from one of the visiting cookbook authors slated to visit such as Rebecca Lang, "Quick-Fix Southern;" Angie Mosier, Virginia Willis, Steven Satterfield and Lynne Sawicki, "Southern Foodways Alliance Community Cookbook;" Gena Knox, "Southern My Way: Simple Recipes, Fresh Flavors;" and Anne Byrn, "The Cake Mix Doctor® Bakes Gluten-Free."

How’s About Cooking Something Up With Me?

Apparently it’s not just to-die-for dishes and cutting edge cooking tips coming out of The Cook’s Warehouse kitchen these days – true love is on the menu! This past Friday night, cooking assistant Cyrus Bhedwar proposed to Naina Mehta as she taught an Indian cooking class. So sweet! 

The two have been dating for about a year and Cyrus thought that the class would be the perfect place to propose since they’ve had so much fun there together.

About 40 of the couples’ friends slipped in a back door to surprise Naina and celebrate her accepting the proposal! 

Congrats to the newly engaged couple – we wish you much happiness and lots of great times in the kitchen together in the years to come!

Marlow's Tavern Cooking Class

Can't decide what to get your friends for Christmas? Think about giving the gift of cooking to yourself and a friend at Marlow's Tavern Northlake's holiday cooking class. To fit the role, they'll give you a chef’s coat, and before you know it you'll be chopping and mixing in a hands-on demonstration of holiday dishes. Learn what wines will go best with each course. After you finish cooking be prepared to eat, because you get to try out some food! Start at 9 a.m. and you’re done by noon. $40 per person. Reserve your spot in the kitchen by email.

Marlow’s Tavern Northlake: 4156 Lavista Road, 678-987-1197.

Joshua Perkins Of The Globe Doesn’t Have To Go Far To Lead Global Cooking Demo At The Cook’s Warehouse Midtown

I love to travel, but, with the economy slowing the way it has, it has gotten a lot more difficult. Luckily, I can still enjoy delicious dishes from some of my favorite destinations at “All Around the GLOBE,” the theme of Chef Josh Perkins’ demo class at The Cook’s Warehouse Midtown. Perkins, Executive Chef of the GLOBE, exposes his formal, culinary training in Italy as he demonstrates how to prepare personal favorites such as sunchoke vichyssoise topped with Spanish caviar and diver scallops, Sweet 100 tomato salad, BBQ lamb rack with mint couscous, and chocolate ricotta-stuffed crepes with Tunisian glazed oranges. Class runs from 7 – 9 p.m. on Tuesday, September 16; $45 per person. For reservations click here or call The Cook’s Warehouse at 404-815-4993. Bon Voyage!

The GLOBE: 75 5th Street, NW; 404-541-1487

The Cook’s Warehouse Midtown: 549-I Amsterdam Avenue, NE; 404-815-4993