SUMMER 2013
COOKING CLASS SCHEDULE
JUNE, JULY & AUGUST
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.
See you in the kitchen!
SUMMER 2013
COOKING CLASS SCHEDULE
JUNE
Saturday, June 01, 2013
Knife Skills
10:30 AM – 1:30 PM
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. 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, and making a pan sauce. Please bring your own chef’s knife and paring knife to class if possible.
MENU: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup; Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Rustic Apple Tart.
$49 REGISTER NOW!
Monday, June 03, 2013 to Friday, June 07, 2013
SUMMER CAMP - LITTLE CHEFS
AGES 6-9
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
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 culinary creations 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 1:00 pm.
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 Kheer with Nuts and Dried Fruit.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Turkey Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Tortilla Chips; Black Bean Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
$245/Week REGISTER NOW
Tuesday, June 04, 2013
Grilling Light Summer Salads
6:30 PM – 8:30 PM
DEMONSTRATION
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; and Grilled Greek Chicken Salad.
$45 REGISTER NOW!
Wednesday, June 05, 2013
Homemade Pastas and Sauces
6:00 PM – 9:00 PM
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 and surprisingly easy. Students learn about a variety of pastas, techniques for making basic pasta dough and using a pasta machine to roll and cut fettuccine and pasta sheets for ravioli. We’ll cut and fill ravioli; make delicious gnocchi and prepare pasta sauces. At the end of class, you’ll sit down to an Italian pasta feast.
MENU: Fettuccini with Prosciutto, Cream, & Nutmeg; Potato Gnocchi with Fresh Summer Tomato Sauce; Spinach Ricotta Ravioli with Brown Butter Sauce; and Pappardelle with Vegetable Bolognese.
$59 REGISTER NOW
Thursday, June 06, 2013
Summer in Tuscany
6:30 PM – 8:30 PM
DEMONSTRATION
High in the hills of Italy, summer is welcomed with an abundance of fresh, just-picked vegetables. Delicious meals are prepared with grilled meats to highlight the produce. Served with wine, these meals reflect food at its simple best. Students will learn some of the ingredients and techniques of Tuscan cooking as they enjoy authentic dishes from the region.
MENU: Florentine Steaks over Arugula with Parmigiano-Reggiano & Peaches; Pizza with Onion Confit & Olives; Roasted Chicken Thighs with Lemon & Basil; and Balsamic Strawberries with Cream.
$45 REGISTER NOW!
Friday, June 07, 2013
Girls’ Night Out: A Twelve Oaks Barbecue
6:00 PM – 9:00 PM
HANDS-ON
Gather the girls and spend an evening at Twelve Oaks, the setting of the memorable barbeque in the movie classic “Gone with the Wind.” You’ll re-create a menu of classic regional recipes sure to make any ‘Scarlett’ among us proud!
MENU: Savory Pulled Pork with Twelve Oaks Barbeque Sauce; Crispy Kale and Cabbage Slaw; Vine-Ripened Tomato Pie; Flash Fried Okra; and Georgia Peach Trifle.
$55; $95 per pair REGISTER NOW!
Saturday, June 08, 2013
Breakfast Baking
9:30 AM – 12:30 PM
HANDS-ON
Follow the aroma of fresh bakery items coming from the Salud! kitchen and learn how to make a selection of delicious, easy “morning” breads—some of which can be started in advance and finished at the last minute. You’ll get some easy baking tips and suggestions for always having something special on hand for family and guests. MENU: Dried Cranberry & Pistachio Scones; Sticky Buns; Streusel Coffee Cake; and Lemon Blueberry Muffins.
$55 REGISTER NOW!
Saturday, June 08, 2013
Appetite for Asia: THAILAND
5:00 PM – 8:00 PM
HANDS-ON
Explosive, bold and gregarious best describe the lively nature of Thai cuisine. Come harness that energy and learn how to bring Thai flavor into your every day kitchen. You’ll learn about the herbs and spices that are an essential part of Thai cooking, pastes, noodles and rice. You’ll hone your preparation and cooking techniques to make it easy to prepare Thai food.
MENU: Pad Po Tak (green curry seafood soup); Yumm Hoy Kew Jean (royal water chestnut salad); Kao Thom Padd (soft sweet sticky rice bundles); and Chicken Panang Curry.
$59 REGISTER NOW!
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
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 culinary creations 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 1:00 pm.
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 Kheer with Nuts and Dried Fruit.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Turkey Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Tortilla Chips; Black Bean Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
$245/ Per Week REGISTER NOW!
Tuesday, June 11, 2013
Tapas Y’all!
With Ashley Clemence,
Chef Owner of Graft Restaurant in Grayson, GA
6:30 PM – 8:30 PM
DEMONSTRATION
Tapas, traditionally small plates or appetizers found in bars and cafes of Spain, are prepared with a “Southern Accent” tonight. Ashley Clemence of Graft Restaurant puts her personal spin on these Latin favorites. Using seasonal and locally sourced ingredients she brings Tapas “down home” and serves them up southern style.
MENU: House-made Sausage; Braised Collards or Southern Greens; Griddled Corn Cakes; Tangy Slaw with Jalapenos; Roasted BBQ Chicken; Creamy Caramelized Onion Dip; Pita Chips; Brown Sugar Glazed Brussels Sprouts with Bacon.
$45 REGISTER NOW!
Wednesday, June 12, 2013
Packing a Vegan Picnic
6:00 PM – 9:00 PM
HANDS-ON
Looking for some new ideas for vegan menu items? Then, this class is for you. These dishes are easy to prepare, delicious and can be enjoyed by non-vegans too. When you taste the fruits of your labor, you’ll be ready to pack your picnic and head to the beach.
MENU: Fresh Corn and Tomato Salad with Herbs and Avocado; 7-Layer Salad with Cashew Mayonnaise and “Faux” Bacon; Dilled Eggless Egg Salad Wraps and Curried Chickenless Salad Wraps; Raw Date and Nut Truffles; and Strawberry Lemonade.
$55 REGISTER NOW!
Thursday, June 13, 2013
Charm of Provence
6:30 PM – 8:30 PM
DEMONSTRATION
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, 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; and Lemon Madeleines.
$45 REGISTER NOW!
Friday, June 14, 2013
Beers of Belgium Tasting
6:30 PM – 7:30 PM
DEMONSTRATION
The people of Belgium consume over 93 liters of beer per person annually! Find out why beer is so popular in Belgium when you attend this tasting. Sample various Belgian beers and learn about the different styles and brewing methods that make Belgium brews totally extraordinary.
$19 REGISTER NOW!
Saturday, June 15, 2013
A Day with Dad – Class I
For Ages 6-9
9:30 AM – 12:00 PM
HANDS-ON
It is time for kids and Dads to cook up something yummy in this fun-filled class. Working together, they’ll prepare some tasty family favorites and learn some new tricks and treats along the way.
MENU: Smoky Chipotle Wings with Blue Cheese Dipping Sauce; Grilled Burgers and Dogs; Baked Fries with Homemade Ketchup; and Root Beer Floats.
$39 for Dad; $29 Child REGISTER NOW!
Saturday, June 15, 2013
A Day with Dad – Class II
For Ages 10-15
3:00 PM – 5:30 PM
HANDS-ON
Even older kids like being in the kitchen with Dad! This menu is perfect for getting ready for summer grilling parties, baseball games and trips to the beach. Dads and kids will prepare some tasty dishes and enjoy eating the fruits of their labor.
MENU: Grilled Pizza with Pepperoni and Sausage; Nachos with Tomatillo Salsa and Smoked Tomatoes; NY Strip Steaks with Compound Butter; and Icy Lemonade.
$39 for Dad; $29 child REGISTER NOW!
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
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 culinary creations 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 1:00 pm.
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 Kheer with Nuts and Dried Fruit.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Turkey Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Tortilla Chips; Black Bean Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
$245/ Per Week REGISTER NOW!
Tuesday, June 18, 2013
Raising Healthy Kids: Breakfast Ideas
6:30 PM – 8:30 PM
DEMONSTRATION
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.
MENU: Morning Madness Smoothies; Bountiful Breakfast Wraps; Homemade Granola Bars; and Fresh Fruit Kabobs with Creamy Mango Sauce.
$35 REGISTER NOW!
Wednesday, June 19, 2013
Appetite for Asia: JAPAN
6:00 PM – 9:00 PM
HANDS-ON
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;; and Green Bean Salad with Tofu Dressing.
$59 REGISTER NOW!
Thursday, June 20, 2013
Summer Bounty: Summer Squash
6:30 PM – 8:30 PM
DEMONSTRATION
Stroll through any farmers’ market in summer and you’ll see an amazing array of summer squash: yellow and green zucchini, yellow crooknecks, round green rondelles de Nice, light green Calabasas, and pattypans in varying sizes and shades of green and yellow. Join us as we explore one of the South’s most plentiful and tasty vegetables. We’ll explore varieties, selection, storage and unique ways to prepare this versatile veggie.
MENU: Crispy Squash Fritters; Grilled Zucchini Panini with Buttermilk Basil Dressing; Herbed Squash Salad with Yogurt Dressing; and Zucchini and Yellow Squash Gratin.
$35 REGISTER NOW!
Friday, June 21, 2013
Latin Grilling
6:00 PM – 9:00 PM
HANDS-ON
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.
MENU: Homemade Salsas; 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);Grilled Mexican Street Corn; ; and Tres Leche Cups Mexican Beers will be sampled.
$59 REGISTER NOW!
Saturday, June 22, 2013
Southern Sampler
10:30 AM – 1:30 PM
HANDS-ON
Legendary Southern cooking is a convergence of cuisines from many different countries around the world: England, France, Africa, Spain, Portugal, and the Caribbean. We celebrate this history and diversity with a menu that beckons you to loosen a notch on your belt and gear up for seconds, and enjoy plenty of Southern hospitality.
MENU: Fried Tomatoes with Pimento Cheese & Bacon; Buttermilk Fried Chicken; Grits & Greens Soufflé; and Coconut Cake with Ambrosia Filling.
$59 REGISTER NOW!
Tuesday, June 25, 2013
Clean Up The Cookout!
With Mikki Douglas, Planet Mikki eco-beauty & plant-based nutritional coach
author of Diet for Life.
6:30 PM – 8:30 PM
DEMONSTRATION
Join us tonight as Mikki Douglas (Author of Diet for Life) returns to the Salud! kitchen to share her favorite summertime recipes. Clean up your favorite cookout foods with these delicious, vegan and plant-based makeovers.
MENU: Red, White & “Bacon” Coleslaw; Mable BBQ Baked Beans; Seven Layer Tex-Mex Dip; and Classic Macaroni Salad. All recipes are vegan and gluten-free
$45 REGISTER NOW!
Wednesday, June 26, 2013
Appetite for Asia: KOREA
6:00 PM – 9:00 PM
HANDS-ON
You’ll learn the traditional technique to fashion Korean dumplings, 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: Homemade Kimchee; Bulgogi (barbecued beef); Yachae Mandoo (vegetable dumplings); and Jap Chae (glass noodles with vegetables)
$59 REGISTER NOW!
Thursday, June 27, 2013
Sushi Workshop
6:00 PM – 8:00 PM
HANDS-ON
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.
MENU: Inside-Out California Rolls; Nigiri Sushi (Hand-Pressed Sushi with Salmon & Tuna); Spicy Tuna Rolls; and Cucumber Rolls.
$59 REGISTER NOW!
Friday, June 28, 2013
Tasting Microbrews
6:30 PM – 7:30 PM
DEMONSTRATION
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.
$19 REGISTER NOW!
Saturday, June 29, 2013
Classic French Pastry
9:30 AM – 12:30 PM
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!
Menu: Crepes Suzette; Éclairs; Macaroons, and Tarte Tatin.
$55 REGISTER NOW!
JULY
Tuesday, July 02, 2013
Summer Tapas
6:00 PM – 9:00 PM
HANDS-ON
Tapas are the heart of Spanish dining, especially in the summer when days are long and leisurely and everyone congregates for food and conversation. Create your own evening of conviviality with a menu featuring a variety of foods that encourage sharing. Your guests will experience the true flavors of Spain!
MENU: Potatas Bravas; Calamari Frito; Baked Olives; Manchego and Quince with Bread; Melon with Serrano; and Sangria.
$59 REGISTER NOW!
Wednesday, July 03, 2013
Appetite for Asia: CHINA
6:00 PM – 9:00 PM
HANDS-ON
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
$59 REGISTER NOW!
Saturday, July 06, 2013
Knife Skills
10:30 AM – 1:30 PM
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. 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, and making a pan sauce. Please bring your own chef’s knife and paring knife to class if possible.
MENU: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Rustic Apple Tart.
$49 REGISTER NOW!
Monday, July 08, 2013 to Friday, July 12, 2013
SUMMER CAMP - LITTLE CHEFS
AGES 6-9
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
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 culinary creations 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 1:00 pm.
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 Kheer with Nuts and Dried Fruit.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Turkey Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Tortilla Chips; Black Bean Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
$245 / Per Week REGISTER NOW!
Tuesday, July 9, 2013
An Evening In Calcutta!
With Lisa Dutta, of Whole Foods Market.
6 PM – 9 PM
HANDS-ON
Lisa Dutta guides you hands-on in preparing some of India’s best dishes. Indian food, known for its complex spice blends and exotic flavors, is quickly becoming a favorite with American chefs and foodies everywhere.
MENU: Garam Masala (Five-spice blend, used in most of the recipes prepared in this evening’s class. A staple in Indian cooking); Aloo Dom (Potato Curry); Basmati Rice with Paneer & Nuts; Luichi (Fry Bread); Raita (Yogurt condiment);Payesh with Vermicelli Noodles (Classic Indian Dessert); And, Masala Chai. Jenny O’Donnell( wine specialist at Harry’s Farmers Market, Alpharetta) will pair the menu with expertly selected beer and wine.
$55 REGISTER NOW!
Wednesday, July 10, 2013
LATIN GRILL
6:00 PM – 9:00 PM
HANDS-ON
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.
MENU: Homemade Salsas; 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);Grilled Mexican Street Corn; ; and Tres Leche Cups Mexican Beers will be sampled.
$59 REGISTER NOW!
Thursday, July 11, 2013
Summer Berry Desserts
6:00 PM – 9:00 PM
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HANDS-ON
Summer brings a bounty of fresh, juicy berries perfect for making delicious desserts. We’ll dive into Southern favorites like shortcakes and enjoy modern takes on classic favorites like Tarts, Slumps, and Cobbler. You’ll go home with new baking skills that will last a lifetime. It’s sure to be a berry good time! Snacks will be served during class.
MENU: Brown Butter Berry Tarts; Blackberry Slump Strawberry Shortcake with Lemon Whipped Cream; and Mixed Berry Cobbler.
$55 REGISTER NOW!
Friday, July 12, 2013
Wine 101: Pinot Noir
6:30 PM – 7:30 PM
DEMONSTRATION
This class focuses on the Pinot Noir grape.
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.
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$19 REGISTER NOW!
Saturday, July 13, 2013
Date Night: Summer Picnic
6:00 PM – 9:00 PM
HANDS-ON
A sensational picnic spread is composed of food that can be made in advance, packs and travels well, and is at the peak of flavor when served at room temperature. Following this simple formula for organizing a picnic menu will put you in the running for “picnic afficiano” extraordinaire. Join our Salud! Chefs to prepare and enjoy an exceptional picnic—complete with checkered table cloths and wine.
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.
$120 per couple REGISTER NOW!
Monday, July 15, 2013 to Friday, July 19, 2013
SUMMER CAMP – MASTER CHEFS
AGES 10-12
10:00 AM – 1:00 PM Mon-Thurs
10:00 AM – 1:30 PM Friday
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 culinary creations 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 1:00 pm.
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 Kheer with Nuts and Dried Fruit.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Turkey Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Tortilla Chips; Black Bean Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
$245/week REGISTER NOW!
Tuesday, July 16, 2013
Raising Healthy Kids: Lunch Ideas
6:30 PM – 8:30 PM
DEMONSTRATION
This class focuses on how to make lunch time a happy time for children. Not only will you learn some new ideas for packing fun, interesting and tasty lunches, you’ll also learn some time saving tricks to make packing those lunches a breeze.
MENU: Island Pita Pockets; All Wrapped Up (Rolled Spiral Sandwiches); Homemade Fruit Roll Ups, and Gonzo (Kid Approved) Gazpacho.
$35 REGISTER NOW!
Thursday, July 18, 2013
Summer Bounty: Peaches
6:30 PM – 8:30 PM
DEMONSTRATION
“An apple is a fine fruit, until you have tasted a peach”. Summer’s most precious bounty—orchards filled with sweet, plump, juicy peaches. Brought to the new world by the Spaniards, peaches have been an integral part of Southern cuisine for centuries. Join us to explore this noble fruit, varieties, selection, storage and preparation of both sweet and savory dishes. And, while you are learning, quench your thirst with a big, tall glass of Peach Sangria.
MENU: Grilled Peaches with Farmer Cheese; Spicy Peach Chutney; Brown Sugar Pork Chops with Peach Barbeque Sauce; Carolina Peach Sangria; and Peach Gallette with Mascarpone Cream.
$35 REGISTER NOW!
Friday, July 19, 2013
Girls’ Night Out: Menus from the Movies
6:00 PM – 9:00 PM
HANDS-ON
Be summertime savvy and become a “Julie and Julia” yourself as you prepare and then savor sumptuous samplings inspired by the movie. These classic French recipes are sure to satisfy.
MENU: Poached Eggs over Salade Greens with Herbed Vinaigrette; Best Boeuf Bourguignounne; Celeri Remoulade; and Sinful Chocolate Mousse.
$55; $95 per pair REGISTER NOW!
Saturday, July 20, 2013
Thrill of the Grill
5:00 PM – 8:00 PM
HANDS-ON
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: Mexican 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.
$69 REGISTER NOW!
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
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 culinary creations 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 1:00 pm.
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 Kheer with Nuts and Dried Fruit.
Italian (Day 3): Homemade Marinara, Eggplant Parmigiana; Spaghetti and Meatballs; Chopped Salad with Parmesan Dressing; and Cannoli.
French (Day 4): Turkey Bacon and Gruyere Quiche; Bistro Salad with Warm Goat Cheese; Ratatouille; and Chocolate-Filled Crepes.
Mexican (Day 5): Cheese Dip with Tortilla Chips; Black Bean Quesadillas with Guacamole; Chicken Fajitas with Rice; and Mexican Chocolate Cupcakes.
$245 / Week REGISTER NOW!
Tuesday, July 23, 2013
Summer Floral Workshop
With James Earley (Floral Artist, Whole Foods Market)
6 PM – 9 PM
HANDS-ON
James Earley shares professional florist’s tips, tricks, and techniques. You’ll learn and put to use the mechanics behind great designs that will help you create the perfect arrangements. A light dinner will be served. All materials and supplies will be provided.
$65 REGISTER NOW!
Thursday, July 25, 2013
Main Dish Salads
6:30 PM – 8:30 PM
DEMONSTRATION
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.
$45 REGISTER NOW!
Friday, July 26, 2013
Wine 101: Chardonnay
6:30 PM – 7:30 PM
DEMONSTRATION
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.
$19 REGISTER NOW!
Saturday, July 27, 2013
Summer Pies and Tarts
9:30 AM – 12:30 PM
HANDS-ON
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.
MENU: Blueberry Pie with Almond Crumble; Strawberry Pie with Shortbread Crust; Georgia Peach Tart with Mascarpone; and Quick & Easy Berry Tart with Lemon Cream.
$55 REGISTER NOW!
Saturday, July 27, 2013
Raising Healthy Kids: Dinner Ideas
3:00 PM – 5:00 PM
DEMONSTRATION
New information concerning children’s health and nutrition breaks every day. With so much information from so many sources, how can parents sift through it all and get the facts they need to make informed decisions about their child’s diet? Our “Raising Healthy Kids” class series can help break down the basics of nutrition and create a fun atmosphere for family members to learn how to cook healthy food,
MENU: Sneaky Spaghetti and Meatballs; Turkey Burgers with a Twist; Kebabs; and Chocolate Zucchini Cupcakes.
$35 REGISTER NOW!
Monday, July 29, 2013
Grilled Summer Salads
6:00 PM – 9:00 PM
HANDS-ON
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.
$55 REGISTER NOW!
Tuesday, July 30, 2013
Greek Mezes
6:00 PM – 9:00 PM
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 bite-sized treats are perfect for appetizers and parties, and most mezédes dishes can be prepared in advance.
MENU: Manitária Yemistá (Stuffed Mushrooms); Eggplant Spread; Keftedákia (Small Meatballs); Spanakotirópota (Spinach & Cheese Pita); and Loukoumádes (Honey Doughnuts).
$59 REGISTER NOW!
AUGUST
Thursday, August 01, 2013
Healthy Summer Cooking
6:30 PM – 8:30 PM
DEMONSTRATION
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 & Born Salsa; Fresh Mozzarella & Heirloom Tomato Salad; Grilled Red Snapper with Mojo Sauce; and, Grilled Pineapple with Ice Cream &Rum Sauce
$35 REGISTER NOW!
Friday, August 02, 2013
Summer Pasta
6:00 PM – 9:00 PM
HANDS-ON
Would you like to learn how to make something other than the same old pasta dishes--spaghetti or lasagna? Spend a cool summer evening in Salud! learning to make some “hot” new pasta dishes. We’ll explore different types of pasta, make pasta dough from scratch and cut it into fettuccini and ravioli. Add some fresh sauces, and a stuffing for the ravioli, and we’ll be all set to enjoy the fabulous dishes we prepare.
MENU: Garden Tortellini Skewers with Mustard-Dill Dressing; Linguine with Tuna Puttanesca; Ricotta & Goat Cheese Ravioli with Arugula, Pine Nuts, & Olio; Shrimp and Scallop Fettuccini with Lemon, Capers, & Cream.
$59 REGISTER NOW!
Saturday, August 03, 2013
The Bento Box Lunch
9:30 AM – 11:30 AM
HANDS-ON
Let’s pack a lunch “Bento Box” Style. Bento is a single-portion takeout or home-packed meal common in Japanese cuisine. Come explore this fun, innovative way to pack a lunch—and make it healthy. These unique boxes are a great way to encourage your kids –of all ages—to eat their lunch!
MENU: Carrots and Celery with Hummus Dip; Tuna & Avocado Roll Ups; Power Cereal Bars; Triple Berry Yogurt Cup; Recipes for 5 complete lunch box meals included.
$35 REGISTER NOW!
Saturday, August 03, 2013
Kids End of Summer Soiree
For Ages 10-12
3:00 PM – 6:00 PM
HANDS-ON
As summer winds down, the busy back-to-school routine begins. Why not celebrate one more time with a family gathering that features summer’s best tastes all on one menu? In this class, you’ll 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.
$35 REGISTER NOW!
Tuesday, August 06, 2013
Summer Tapas
6:00 PM – 9:00 PM
HANDS-ON
Tapas are the heart of Spanish dining, especially in the summer when the days are long and leisurely and everyone congregates 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: Potatas Bravas; Calamari Frito; Baked Olives; ; Manchego and Quince with Bread; Melon with Serrano; and Sangria.
$59 REGISTER NOW!
Wednesday, August 07, 2013
New England Seafood Shack
6:30 PM – 8:30 PM
DEMONSTRATION
Calling all seafood lovers! New England 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” where locals go to eat.
MENU: Fish Fritters with Tartar Sauce; Steamers with Drawn Butter; Creamy Clam Chowder; Lobster Rolls.
$49 REGISTER NOW!
Thursday, August 08, 2013
Sushi Workshop
6:00 PM – 8:00 PM
HANDS-ON
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.
$59 REGISTER NOW!
Friday, August 09, 2013
Wine 101: Shiraz
6:30 PM – 7:30 PM
DEMONSTRATION
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.
This class focuses on the Shiraz grape.
$19 REGISTER NOW!
Saturday, August 10, 2013
Preserving Summer
9:30 AM – 12:30 PM
HANDS-ON
Canning and preserving foods are old-fashioned, right? Not anymore. Many are resurrecting 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 a 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. Class includes snacks and all materials and supplies.
$59 REGISTER NOW!
Monday, August 12, 2013
Student Volunteer Orientation
3:30-5:00 PM
DEMONSTRATION
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.
No Charge REGISTER NOW!
Tuesday, August 13, 2013
Chicken 101
With Tyler Westbrook (Chef and Whole Foods Market Team Leader, Johns Creek)
6 PM – 9 PM
HANDS-ON
Tonight Tyler teaches us how to select the best chicken, explain the “Global Animal Partnership 5-Step Rating System”, and compare air-chilled vs. Water-chilled. You’ll learn how to season & truss the bird, cut up a whole chicken, the basics of how to make homemade chicken stock, and apply all your newly learned kitchen skills to prepare quick and easy meals. We’ll be showcasing pasture-raised birds from White Oak Pastures, Bluffton, Georgia.
MENU: Whole Roast Chicken with Citrus, Rosemary, & Garlic; Pan Roasted Split Chicken Breast with Porcini Mushroom Sauce.
$55 REGISTER NOW!
Wednesday, August 14, 2013
Summer in the South of France
6:30 PM – 8:30 PM
DEMONSTRATION
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); Provençal Chicken with Roasted Tomatoes, Lemon, & Basil; and Tart aux Baies Rouges (Fresh Red Berry Tart )
$49 REGISTER NOW!
Thursday, August 15, 2013
Farm to Table: Summer’s Feast
6:00 PM – 9:00 PM
HANDS-ON
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: Heirloom Tomato Pie with Fresh Basil and Parmesan; Three Sisters Succotash with Applewood Smoked Bacon; Memphis-Style Heirloom Pork ;and Peach Cobbler.
$59 REGISTER NOW!
Saturday, August 17, 2013
Classic Southern Brunch
9:30 AM – 12:30 PM
HANDS-ON
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: Watermelon Salad with Mint, Feta, & Vidalia Vinaigrette; Crab Cakes with Remoulaude Sauce; Shrimp & Cheddar Grits and Blueberry Scones.
$55 REGISTER NOW!
Saturday, August 17, 2013
Student Volunteer Orientation
3:00-4:30 PM
DEMONSTRATION
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.
No Charge REGISTER NOW!
Tuesday, August 20, 2013
Great Grains
6:30 PM – 8:30 PM
DEMONSTRATION
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; Roasted Corn Wheat Berry Salad ; and Herbed Goat Cheese and Bulgur Stuffed Heirloom Tomatoes.
$35 REGISTER NOW!
Wednesday, August 21, 2013
Packing a Vegan Picnic
6:00 PM – 9:00 PM
HANDS-ON
Looking for some new ideas for vegan menu items? Then, this class is for you. These dishes are easy to prepare, delicious and can be enjoyed by non-vegans too. When you taste the fruits of your labor, you’ll be ready to pack your picnic and head to the beach.
MENU: Fresh Corn and Tomato Salad with Herbs and Avocado; 7-Layer Salad with Cashew Mayonnaise and “Faux” Bacon; Dilled Eggless Egg Salad Wraps and Curried Chickenless Salad Wraps; Raw Date and Nut Truffles; and Strawberry Lemonade.
$55 REGISTER NOW!
Thursday, August 22, 2013
Summer Bounty: Corn
6:30 PM – 8:30 PM
DEMONSTRATION
Nothing says “summer” like that first ear of sweet corn cooked to perfection. A Southern favorite, corn has been a staple in our diets for generations. In this class, we celebrate different varieties of this old favorite. Learn how to pick the perfect ear and store it, and prepare flavorful dishes that highlight its sweet, creamy, smoky and crunchy qualities.
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.
$35 REGISTER NOW!
Saturday, August 24, 2013
KIDS’ FRENCH BISTRO
For ages 6-9
9:30 AM – 12:00 PM
HANDS-ON
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; and Crème Brûlée.
$39 REGISTER NOW!
Saturday, August 24, 2013
Knife Skills
3:00 PM – 6:00 PM
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. 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, and making a pan sauce. PLEASE BRING YOUR OWN CHEF’S KNIFE AND PARING KNIFE TO CLASS IF POSSIBLE.
MENU: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Rustic Apple Tart.
$49 REGISTER NOW!
Tuesday, August 27, 2013
California Wine Dinner
With Justin Vineyards & Winery, and Landmark Vineyards
6:30 PM – 8:30 PM
DEMONSTRATION
These highly-awarded California wineries team up for an evening of great food and wines paired expertly by the chefs of Salud!. Tonight’s menu features an eclectic mix of ethnic flavors typical of California cuisine. Asian, Latin, and coastal favorites work beautifully together and the outcome is fresh and exciting. The wine selection brings it all together for an unforgettable evening not to be missed.
MENU: Gougeres; White Shrimp Pizza; Grilled Scallop Ceviche; Asian Style Barbecue Chicken & Grilled Beef; Grilled Garlicky Bok Choy; Steamed Chili Rice; and Cherry Almond Tart.
$59 REGISTER NOW!
Wednesday, August 28, 2013
Homemade Pastas and Sauces
6:00 PM – 9:00 PM
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 and surprisingly easy. Students learn about a variety of pastas, techniques for making basic pasta dough and using a pasta machine to roll and cut fettuccine and pasta sheets for ravioli. We’ll cut and fill ravioli; make delicious gnocchi and prepare pasta sauces. At the end of class, you’ll sit down to an Italian pasta feast.
MENU: Fettuccini with Prosciutto, Cream, & Nutmeg; Potato Gnocchi with Fresh Summer Tomato Sauce; Spinach Ricotta Ravioli with Brown Butter Sauce; and Pappardelle with Vegetable Bolognese.
$59 REGISTER NOW!
Thursday, August 29, 2013
India: A Cooks Tour
6:30 PM – 8:30 PM
DEMONSTRATION
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; and, Kheer with Nuts & Dried Fruit.
$45 REGISTER NOW!
Friday, August 30, 2013
Girls’ Night Out: Taqueria
6:00 PM – 9:00 PM
HANDS-ON
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 Salsas; 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);Grilled Mexican Street Corn; ; and Tres Leche Cups Mexican Beers will be sampled.
$55; $95 Per Pair REGISTER NOW!
Saturday, August 31, 2013
End of Summer Grilling
10:00 AM – 1:00 PM
HANDS-ON
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; white wine sangria
$59 REGISTER NOW!
Saturday, August 31, 2013
Date Night: French Bistro
5:00 PM – 8:00 PM
HANDS-ON
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.
MENU: Mesclun Salad with Herbed Vinaigrette; Steamed Mussels with White Wine & Saffron; Pan-Seared Steak with Bearnaise; and Profiteroles with Chocolate Sauce.
$120 Per Pair REGISTER NOW!
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.duluth@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 Whole Foods Market in Duluth-Johns Creek
5945 State Bridge Road
Johns Creek, GA
30097
Map & Directions
Class Information
All classes include recipes or a class lecture packet and servings of each recipe prepared.
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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.
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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 under 18 may attend with a registered parent or guardian.
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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.
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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 on the mezzanine level.
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.duluth@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 ext 2 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 Whole Foods Market in Duluth-Johns Creek.
All of our wines are generously donated by Bonterra Organic Vineyards
