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Cooking & Wine Classes
Tuesday, May 29th
Main Dish Salads
$35 - Demonstration6:30 – 8:30pm
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.
Wednesday, May 30th
Dinner in Firenze
$65 - Hands-On6 – 9pm
Florence is among Italy’s most visited cities, thanks to the extent of its cultural treasures. The tasty dishes found on local tables are no exception and represent wonders of simplicity and flavors. Even classical French cuisine, for the most part, has its origins in Firenze, transported by the chefs who followed the French court of Caterina de’Medici in the 1500s. Tonight we’ll explore the enchanting cuisine of this historic city as we learn some of its most popular dishes. Wine from the region will be served. MENU: Prosciutto & Salami with Melon; Tuscan Panzanella with Heirloom Tomatoes; Tagliata (Sliced Rare Grass-Fed Beef Served on Arugula with Parmesan & Local Olive Oil); Fresh Tagliatelle with Duck Ragù; Bistecca alla Fiorentina (Florentine-Style T-Bone Steak); Fried Zucchini & Squash with Lemon & Parsley; and Torta di Ricotta (Sweet Ricotta Tart).
Thursday, May 31st
Dinner with Friends
$39 - Demonstration6:30 – 8:30pm
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.
Friday, June 1st
Summer Top 10 Tasting
6:30 PM - 7:30 PM | $15•• DemonstrationStart 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.
Saturday, June 2nd
Tapas & Paella
4:00 PM - 7:00 PM | $65 - Hands-OnSalud! Cooking School
Savor the cuisine of Spain’s Catalonia region, a fusion of Mediterranean, French, and other regional flavors. This exquisite menu from Spain includes tapas (appetizers) and a hearty, traditional paella. Spanish wine will be served. MENU: Queso Manchego con Pan con Tomate (Manchego Cheese with Tomato Bread); Tortilla Espagnole; Andalusian-Style Chicken Paella; and Oranges in Red Wine Syrup with Ice Cream.
Monday, June 4th - Friday, June 8th
CAMP SALUD! Little Chefs (For ages 6 to 9)
$245 - Hands-OnMon. – Thurs. •• 10am – 1pm. Fri. •• 10am – 1:30pm
Summer Camp for Chefs-in-Training
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends.
Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime.
Thai (Day 1)
Shrimp Summer Rolls with Peanut Sauce; Panang Gai (Panang Curry of Chicken); Jasmine Rice; and Pad Thai (Stir-Fried Noodles).
Mediterranean (Day 2)
Grilled Haloumi Cheese with Lemon; Greek Spanakopita; Miniature Meatballs; Lemon Tabouli Salad; and Baklava.
French (Day 3)
Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; and Crème Brûlée.
Latin (Day 4)
Guacamole; Grilled Fish Tacos; Cuban Pork Sandwiches; Easy Chicken Mole; and Mexican Chocolate Banana Pops.
Italian (Day 5)
Insalata Caprese; Chicken Saltimbocca; Creamy Polenta with Mushrooms; Pizza Margherita with Homemade Dough; and Chocolate Gelato.
Tuesday, June 5th
Dinner from Mexico
6:00 PM - 9:00 PM | $65 - Hands-OnSalud! Cooking School
Mexican cuisine revels in the balance of flavors, and 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 Crêpes with Poblano Chile Sauce (Crepas Rellenas
de Hongos con Salsa de Chile Poblano); Filet Mignon with Rajas (FileteMignon con Rajas); Colonial Fresh Corn Cake (Torta de Elote Colonial); Blackberry Sorbet (Sorbete de Zarzamora); and“Three-Milk” Cake (Pastel des Tres Leches).
Wednesday, June 6th
Knife Skills & Basics
6:00 PM - 9:00 PM | $49 - Hands-OnSalud! Cooking School
Jump-start your cooking skills in this relaxed, fun-filled class. We will get you on your cooking feet, teaching you how to use knives skillfully, safely, and efficiently. You will practice proper techniques and timesaving skills for slicing, dicing, and chopping in the most efficient manner and the proper way to sharpen and care for your knives. Students also learn the basics of preparing homemade stocks and vinaigrettes, sautéing, making a pan sauce, and whipping cream. Your mother would be so proud! Students are requested to please bring a chef’s knife to class, but a knife is not required. MENU: Salad with Classic French Vinaigrette & Warm Goat Cheese Croutons; Vegetable Soup with Pistou; Sautéed Chicken Breast with Mushrooms & Pan Sauce; and Pineapple Upside Down Cake with Whipped Cream.
Thursday, June 7th
Splendors of Piedmont
6:30 PM - 8:30 PM | $44 DemonstrationSalud! Cooking School
Serious wine lovers are instantly aroused by the name Nebbiolo, the grape that produces the famous Barolos and Barbarescos of Italy’s Piedmont region. Nebbiolo is part of the distinguished trinity of Cabernet Sauvignon and Sirah that produces the most elegant, complex, and long-lasting reds of the world. This course will introduce students to the region, which has been called the Bordeaux of Italy, and explain why it holds its eminent position among the fabled wine zones of the world. But this survey extends far beyond the glories of Barolo and Barnaresco, for the region itself is the home of an incredible number of varietals, such as Cortese, Moscato Asti, Barbara, Brachetto, Dolcetto, and Friesa. Each of these grapes is a story in itself, which you will discover over the course of the evening.
Saturday, June 9th
Everyday French Techniques
10:00 AM - 1:00 PM | $65 ; $119 as a two-class seriesSalud! Cooking School
Sharpen your culinary skills with these technique-oriented classes and learn the foundations of French inspired cuisine. Each class is designed as a separate menu so whether you attend one or both, are a novice cook or well-seasoned pro, you will enjoy incorporating these delectable concepts into your culinary repertoire. MENU CLASS I: Caramelized Four Onion & Herb Crust Tarte; Yukon Gold Wrapped Halibut Fillets; Haricots Verts Pistou; Oven Roasted Cauliflower & Broccoli Mornay; and Parisian Dessert Galette with Seasonal Fruit. MENU CLASS II: Leek & Roquefort Cheese Soufflé; Frisee & Arugula Salad with Sautéed Pears & Gruyere Croutes; Poulet en Papillote with Sauce a L’Estragon (White Wine & Tarragon Sauce); Braised Fennel with Roasted Red Bell Pepper Hollandaise; and Profiteroles with Coffee Ice Cream & Crème Anglaise.
Monday, June 11th - Friday, June 15th
CAMP SALUD! Master Chefs (For ages 10 to 12) SOLD OUT
$245 - Hands-OnMon. – Thurs. •• 10am – 1pm. Fri. •• 10am – 1:30pm
SOLD OUT!
Summer Camp for Chefs-in-Training
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends.
Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime.
Thai (Day 1)
Shrimp Summer Rolls with Peanut Sauce; Panang Gai (Panang Curry of Chicken); Jasmine Rice; and Pad Thai (Stir-Fried Noodles).
Mediterranean (Day 2)
Grilled Haloumi Cheese with Lemon; Greek Spanakopita; Miniature Meatballs; Lemon Tabouli Salad; and Baklava.
French (Day 3)
Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; and Crème Brûlée.
Latin (Day 4)
Guacamole; Grilled Fish Tacos; Cuban Pork Sandwiches; Easy Chicken Mole; and Mexican Chocolate Banana Pops.
Italian (Day 5)
Insalata Caprese; Chicken Saltimbocca; Creamy Polenta with Mushrooms; Pizza Margherita with Homemade Dough; and Chocolate Gelato.
Tuesday, June 12th
Smokin’ & Grillin’
6:00 PM - 9:00 PM | $65 Hands-OnSalud! Cooking School
Great barbeque starts with flavoring the meat long before adding the sauce. Chef Antonio and Mark team up to guide you step-by-step on how to add deep, rich, robust flavor to grilled meats and fish using easy smoking techniques. They will provide basic instruction on how to smoke meats using the “Big Green Egg “ as well as methods that you can use at home with any grill. Local beers will be sampled. MENU: Smoked Salmon with Soba Noodle, Roasted Eggplant, & Mango Salad; Smoked BBQ Chicken with Cheddar Jalapeno Corn Bread; Beef Brisket & Smokehouse BBQ Baked Beans; and Bonus Recipe Classic “Southern-Style” Banana Pudding.
Wednesday, June 13th
Summer Pasta Workshop
6:00 PM - 9:00 PM | $65 Hands-OnSalud! Cooking School
Would you like to learn how to make something other than the same old spaghetti or lasagna? In this made-from-scratch class, students learn how easy and rewarding it is to make an array of authentic pastas and pair them with light sauces perfect for summer. Students will make and roll pasta dough and then fashion it into a variety of traditional shapes including tortellini, linguini, ravioli, and fettuccini. MENU: Garden Fresh Tortellini Skewers with Mustard-Dill Dressing; Linguini with Tuna Puttanesca; Ricotta & Goat Cheese Ravioli with Arugula, Pine Nuts, & Olio; Shrimp and Scallop Fettuccini with Lemon, Capers, & Cream; and Limoncello Ice Cream Floats.
Thursday, June 14th
Dinner in Firenze
6:00 PM - 9:00 PM | $65 - Hands-OnSalud! Cooking School
Florence is among Italy’s most visited cities, thanks to the extent of its cultural treasures. The tasty dishes found on local tables are no exception and represent wonders of simplicity and flavors. Even classical French cuisine, which is widely admired, for the most part has its origins in Firenze, transported by the chefs who followed the French court of Caterina de’Medici in the 1500s. Tonight, we’ll explore the enchanting cuisine of this historic city as we learn some of its most popular dishes. Wine from the region will be served. MENU: Prosciutto & Salami with Melon; Tuscan Panzanella with Heirloom Tomatoes; Tagliata (Sliced Rare Grass-Fed Beef Served on Arugula with Parmesan & Local Olive Oil); Fresh Tagliatelle with Duck Ragù; Bistecca alla Fiorentina (Florentine-Style T-Bone Steak); Fried Zucchini & Squash with Lemon & Parsley; and Torta di Ricotta (Sweet Ricotta Tart).
Friday, June 15th
Craft Brews of the South Tasting
6:30 PM - 7:30 PM | $15 - DemonstrationSalud! Cooking School
The emergence of craft beers has made them the largest growing category of beer in the US. Formally called microbreweries, these craft breweries are producing some outstanding and original new brews. Join us for a sampling and discussion of some of the best selections made in the Southern US.
Saturday, June 16th
Father’s Day Seafood Grill Workshop
3:00 PM - 6:00 PM | $65 Hands-OnJust in time for Father’s Day! Give Dad a special gift this year and send him to this class. Introduce him to a new kind of “steak” for the grill – a swordfish steak. We’ll teach him how to prepare different types of seafood on his favorite cooking device and discuss cooking tips for both gas and charcoal grilling. MENU: Prosciutto-Wrapped Gulf Shrimp Stuffed with Serrano & Manchego in Mango BBQ Sauce; Calamari Satay; Lemon-Garlic Basted Swordfish Steak; and Alderwood Plank Grilled & Coffee- Fennel Rubbed King Salmon.
Monday, June 18th - Friday, June 22nd
CAMP SALUD! Teens (SOLD OUT)
$245 - Hands-OnMon. – Thurs. •• 10am – 1pm. Fri. •• 10am – 1:30pm
Summer Camp for Chefs-in-Training
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends.
Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime.
Thai (Day 1)
Shrimp Summer Rolls with Peanut Sauce; Panang Gai (Panang Curry of Chicken); Jasmine Rice; and Pad Thai (Stir-Fried Noodles).
Mediterranean (Day 2)
Grilled Haloumi Cheese with Lemon; Greek Spanakopita; Miniature Meatballs; Lemon Tabouli Salad; and Baklava.
French (Day 3)
Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; and Crème Brûlée.
Latin (Day 4)
Guacamole; Grilled Fish Tacos; Cuban Pork Sandwiches; Easy Chicken Mole; and Mexican Chocolate Banana Pops.
Italian (Day 5)
Insalata Caprese; Chicken Saltimbocca; Creamy Polenta with Mushrooms; Pizza Margherita with Homemade Dough; and Chocolate Gelato.
Tuesday, June 19th
Summer in Tuscany
6:00 PM - 9:00 PM | $65 Hands-OnHigh 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 enjoy authentic dishes from the region. Regional wine will be served. MENU: Florentine Steaks over Arugula with Parmigiano-Reggiano; Pizza with Onion Confit & Olives; Grilled Radicchio; Roasted Chicken with Lemon & Basil; Semolina Gnocchi; Baked Peppers with Ricotta & Basil;
Peach Tart with Mascarpone; Basil-Mint Sorbet; and Balsamic Strawberries with Cream.
Wednesday, June 20th
Classic Italian Desserts
6:30 PM - 8:30 PM | $39 DemonstrationChef John Soilis of Luciano’s Ristorante Italiano
Italian desserts, crafted with simple but decadent ingredients, are the perfect ending to a meal or as a special treat to “takealong” to family get-togethers and parties. Chef John Soilis of Lucianos makes a special visit to Salud! to share some of his personal favorites. Sure to be remembered long after the meal, these Italian classics are perfect for your summertime gatherings. Paired with Italian dessert wines. MENU: Tiramisu; Ricotta Zeppole; Panna Cotta; and Zabaione over Strawberries.
Thursday, June 21st
Wines of the Rhone & Southern France
6:30 PM - 8:00 PM | $44 DemonstrationThis 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, look at great whites made with the Viognier and Marsanne grapes in the North, and in the South, examine Chateauneuf-du-Pape and other very drinkable, blended reds, whites, and rosé. 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 rosé, the famous Bandol red, and many others.
Saturday, June 23rd
Classic French Pastry
9:30 AM - 12:30 PM | $59 Hands-OnHave 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! Snacks will be served during class. MENU: Crêpes Suzette; Éclairs; Crème Brûlée; and Tarte Tatin.
Saturday, June 23rd
Classic Steakhouse
5:00 PM - 8:00 PM | $75 Hands-OnThere is a reason things become classics… over time, they provide the same wonderful experiences we love. Join us in this hands-on class and learn to create classics from the steakhouse at home. Students will learn proper cooking techniques, marinades, rubs, different cuts of beef, and also prepare some classic side dishes. MENU: Petit Lettuce Wedges with Homemade Blue Cheese Dressing; Two-Fisted Bacon Cheeseburger; Churrasco with Red Pepper Gremolata; Flaming Tennessee Sirloin with Jack Daniel’s Sauce; Grilled Dry Aged Porterhouse; Steak House Creamed Spinach; Twice Baked Potatoes; and Key Lime Pie.
Tuesday, June 26th
The American Southwest
6:00 PM - 9:00 PM | $65 Hands-OnChile is unquestionably the signature ingredient of the Southwest, which makes use of its many varieties in flavorful preparations, such as green chile rellenos. In this tasty, sometimes spicy class, you will learn the techniques to make amazing Southwestern dishes with vibrant and complex flavors. MENU: Poblanos Rellenos (Stuffed Poblano Chiles); Chilaquiles de Frijol Negro (Black Bean Casserole); Shrimp Diablo ‘Tamale’ with Jalapeno Caesar Salad; and Warm Chocolate Buñuelos (Chocolate-Filled Doughnuts with Vanilla-Cinnamon Syrup).
Wednesday, June 27th
Lowcountry Favorites
10:00 AM - 12:00 PM | $35 DemonstrationWhere, exactly, is Lowcountry? Think saltwater marshes and Spanish moss hanging from live oaks. The names of native Lowcountry dishes like Frogmore stew and hoppin’ John are almost as colorful as its culinary history. Rice, grits, local seafood, and the produce of the Southeastern coastal plain play an instrumental role in Lowcountry cooking. MENU: She-Crab Soup; Shrimp & Cheddar-Scallion Grit Cakes with Okra, Corn, & Tomatoes; and Carolina Gold Rice Pudding.
Wednesday, June 27th
Seasonal Market Basket: A Southern Dinner
6:00 PM - 9:00 PM | $59 Hands-OnLearn 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 to 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.
Thursday, June 28th
Girls Night Out: Ladies Who Lunch
10:00 AM - 1:00 PM | $35; $59 per pair - DemonstrationGrab your girlfriends, sisters, and daughters and head to our kitchen! We will cook a delicious lunch just for the girls and sip and taste our way through what is sure to be a delightful class. MENU: Mango & Champagne Sparklers; Seafood Salad; Roast Chicken & Pear Panini with Taleggio; Grilled Watermelon & Arugula Salad with Blue Cheese Croutons; Crunchy Jicama & Carrot Slaw; and Peach & Blackberry Shortcakes with Lemon Cream.
Thursday, June 28th
Caribbean Celebration
6:00 PM - 9:00 PM | $59 - Hands-OnCaribbean cooking is a blend of ingredients and cooking styles from all over the world. The mere thought of tropical islands inspires relaxation and fun, so imagine what cooking and eating these dishes will do! Join us as we explore the bright flavors of the Caribbean in a class full of fun island fare. Students learn a host of techniques as we prepare a feast of flavors, colors, and textures that celebrates tropical cuisines. MENU: Yucca Frites; Mango & Avocado Salad; Coconut Crusted Chicken with Curry Sauce; Seared Red Snapper with Tropical Fruit Sauce; Caribbean Rice & Beans; and Pineapple Tart Tatin with Coconut Ice Cream.
Friday, June 29th
Lunch Express: Fisherman’s Wharf
12:00 PM - 1:00 PM | $18 - DemonstrationDuring your lunch break, take your appetite on a stroll through San Francisco’s historic tourist destination with a complete meal featuring fish stew and a dessert inspired by the city’s famous chocolate factory. MENU: California Chopped Salad with Tapenade Vinaigrette; Cioppino; and Bing Cherry Pie with Chocolate & Hazelnut Crust.
Saturday, June 30th
Summer Berry Deserts
9:30 AM - 12:30 PM | $59 Hands-OnWhat to do with all the fresh, juicy berries that are in season? Make delicious desserts that celebrate the season! If you are always looking for the plumpest strawberry in the basket and think raspberries should have their own food group, then this is the class for you. Tonight we’ll dive into Southern favorites like shortcakes and slumps and enjoy modern takes on classics favorites like crème brulee and whoopie pies. You’ll go home with new baking skills that will last a lifetime. It’s sure to be a berry good time! Students will take home a sampling of selections made in class. Snacks will be served during class. MENU: Brown Butter Berry Tarts; Blackberry Slump with Lemon Ice Cream; Strawberry Shortcake with Meyer Lemon Whipped Cream; Raspberry Cream Brulee; and Chocolate Whoopie Pies with Raspberry Buttercream Filling.
Saturday, June 30th
Date Night: Barcelona: Celebrating Spain!
6:00 PM - 9:00 PM | $119 per couple - Hands-OnSituated between the sea and the mountains, the city of Barcelona has a rich culinary history that involves influence from ancient Rome, Greece, and the Moors. A plethora of fine meats, dairy, fruits, and vegetables from the inland regions provide locals with a toy box of flavors. With over 200 miles of coastline Catalonian cooking is not only Mediterranean influenced, it’s also the most important influence to the way Barcelonan’s eat. Called the Paris of Spain and the City of Marvels, couples are invited to celebrate the culinary renaissance of Spain as you make an authentic feast. MENU: Cheese Plate of Mahon, Cabra, Garrotxa, & Manchego; Coca de Recpate (Flatbread with Eggplant, Peppers, & Olives); Gambas a la Plancha (Grilled Shrimp with Garlic & Parsley); Calcotada (Grilled Spring Onion with Romesco); Paella Parrelada (Chicken, Seafood, Sausage, Pork, & Artichoke Paella); and Granita of Cava & Berries.
Thursday, July 5th
Sushi Workshop
6:00 PM - 9:00 PM | $59 - Hands-OnYou 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.
Friday, July 6th
Pinot Noir Blind Tasting
6:30 PM - 7:30 PM | $15 - DemonstrationPinot Noir is heralded as the most fickle and troublesome of varietals but also the most glorious and satisfying, and the most evocative of its terroir when it is produced by the best winemakers from the best regions. Wonderful Pinot Noir is produced in Burgundy, California, Oregon, Italy, New Zealand, Austria, and Alsace. American winemakers are producing sumptuous, earthy, and velvety wines that can rival those of Burgundy. The vineyards in Oregon have been referred to as The Burgundy of America. In Italy, Pinot Nero can be a hidden jewel in the panoply of great Italian reds. New Zealand and Austria, the newest stars in the Pinot Noir constellation, produce their own unique terroir driven Pinots. This blind tasting is a unique opportunity for you to decide who is producing the best Pinot Noirs of the world for your palate.
Saturday, July 7th
New Orleans Brunch
10:00 AM - 1:00 PM | $55 - Hands-OnNew 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 Cakes Benedict with Spinach & Tasso Hollandaise; Shrimp & Grits Cakes Benedict Stack with Asparagus; Corn Cakes Benedict with Ham & Swiss Cheese Sauce; and Fried Green Tomatoes with Crab Ravigote.
Monday, July 9th - Friday, July 13th
CAMP SALUD! Little Chefs (For ages 6 to 9)
$245Mon. – Thurs. •• 10am – 1pm. Fri. •• 10am – 1:30pm
Summer Camp for Chefs-in-Training
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends.
Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime.
Thai (Day 1)
Shrimp Summer Rolls with Peanut Sauce; Panang Gai (Panang Curry of Chicken); Jasmine Rice; and Pad Thai (Stir-Fried Noodles).
Mediterranean (Day 2)
Grilled Haloumi Cheese with Lemon; Greek Spanakopita; Miniature Meatballs; Lemon Tabouli Salad; and Baklava.
French (Day 3)
Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; and Crème Brûlée.
Latin (Day 4)
Guacamole; Grilled Fish Tacos; Cuban Pork Sandwiches; Easy Chicken Mole; and Mexican Chocolate Banana Pops.
Italian (Day 5)
Insalata Caprese; Chicken Saltimbocca; Creamy Polenta with Mushrooms; Pizza Margherita with Homemade Dough; and Chocolate Gelato.
Tuesday, July 10th
Thai Favorites
6:30 PM - 8:30 PM | $35 - DemonstrationChef Nick Chompoonich of Bangkok Thyme
Join Chef Nick Chompoonich of Bangkok Thyme as he expertly demonstrates the careful balance of the four fundamental taste senses that define Thai cooking: sour, sweet, salty, and bitter. These lightly prepared dishes with strong aromatic components are real “show stoppers” and will quickly become favorites with your family and friends. MENU: Chicken Coconut Soup; Som Tum (Thai Papaya Salad); Red Curry with Chicken, Basil, Peppers, & Bamboo Shoots; and Mango Sticky Rice.
Wednesday, July 11th
Serving up Peaches
6:00 PM - 9:00 PM | $65•• Hands-OnEvery season has its charm and certainly one of the charms of summer has got to be peaches. We’re infatuated with peaches and our kitchens are full of peachy possibilities for this delightful stone fruit. We’ll discuss selection, clingstones and freestones, and the best way to freeze them to enjoy later. Students learn how to roast, grill, and broil them to serve up a myriad of dishes from appetizers to dessert. You’ll leave with a fresh look at this abundant summer fruit. MENU: White Peach Bellini; Goat Cheese with Simple Peach Chutney; Grilled Honey Glazed Shrimp with Peach Salsa; Arugula & Prosciutto Salad with Roasted Peaches & Pecorino; Grilled Lamb Chops with Rosemary & Grilled Peach Buerre Blanc over Grilled Kale; and Broiled Peaches with Peach Brandy Sabayon.
Thursday, July 12th
Discovering California
6:30 PM - 8:30 PM | $39•• DemonstrationEveryone knows California wine, right? You’ve got Sonoma, Napa, Santa something, some others, and wherever they filmed “Sideways.” If those are your thoughts exactly, don’t feel bad, you’re not alone. California is quite complex – it’s practically its own country when it comes to wine production. California constitutes about 90% of US wine production and if it were a country, would be the 4th leading wine producer behind France, Italy, and Spain. With over 2,800 wineries and 4,600 grape growers, California has more than tripled its wine productionin the past 20 years. They’ve proved their worth time and again and are certainly deserving of closer inspection. With their all too reliable sunshine and rainless summers, they craft wines that display purity of fruit, seamless tannins, soft mid-palates, and simply put, gobs of flavor. This class will help familiarize you with the “deeper tracks” of Cali wines and reacclimatize you to the more famous counties of Sonoma and Napa while you taste wines from the respective regions.
Saturday, July 14th
Farm to Table: A Summer’s Feast
6:00 PM - 9:00 PM | $65•• Hands-OnSavor the flavors of summer! Discover a passion for locally grown food and as you go on a virtual journey to the local sources of the season’s delicious bumper crop. Students focus on a seasonal summer menu highlighting the freshest, tastiest foods available from local farmers and fishermen. From the first ripe heirloom tomato or the juiciest summer peach, to the most succulent pork and coastal crab, our menu reflects the bounty of delicious, locally sourced food just waiting to be brought to your table to enjoy all season long. MENU: Watermelon Salad with Mint, Feta, & Vidalia Vinaigrette; Heirloom Tomato Pie with Fresh Basil & Parmesan Reggiano; Three Sisters Succotash with Applewood Smoked Bacon; Crab Fritters with Green Tabasco Cream Sauce; Memphis-Style Heirloom Pork Ribs; and Peach Cobbler with Homemade Buttermilk Ice Cream.
Monday, July 16th - Friday, July 20th
CAMP SALUD! Master Chefs (For ages 10 to 12)
$245 - Hands-OnMon. – Thurs. •• 10am – 1pm. Fri. •• 10am – 1:30pm
Summer Camp for Chefs-in-Training
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends.
Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime.
Thai (Day 1)
Shrimp Summer Rolls with Peanut Sauce; Panang Gai (Panang Curry of Chicken); Jasmine Rice; and Pad Thai (Stir-Fried Noodles).
Mediterranean (Day 2)
Grilled Haloumi Cheese with Lemon; Greek Spanakopita; Miniature Meatballs; Lemon Tabouli Salad; and Baklava.
French (Day 3)
Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; and Crème Brûlée.
Latin (Day 4)
Guacamole; Grilled Fish Tacos; Cuban Pork Sandwiches; Easy Chicken Mole; and Mexican Chocolate Banana Pops.
Italian (Day 5)
Insalata Caprese; Chicken Saltimbocca; Creamy Polenta with Mushrooms; Pizza Margherita with Homemade Dough; and Chocolate Gelato.
Tuesday, July 17th
Dinner from Mexico
6:00 PM - 9:00 PM | $65•• Hands-OnMexican cuisine revels in the balance of flavors, and 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 Crêpes 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).
Wednesday, July 18th
Contemporary Floral Arrangements
6:30 PM - 9:00 PM | $49•• Hands-OnJames Earley, Floral Artist, Whole Foods Market
Floral Designer James Earley returns to Salud! this summer following his sold out “Spring Floral Workshop“ in April. He’ll share his floral expertise and artistic talent as he guides students every step of the way, creating a stunning contemporary floral arrangement. Your class project is yours to take home and enjoy. A light dinner will be served. All materials and supplies will be provided.
Thursday, July 19th
Best Ever Southern Sampler
6:00 PM - 9:00 PM | $65•• Hands-OnEveryone has heard the little ditty: “Something old; something new; something borrowed; and something ROUX!” So, we took a little literary license and paraphrased the statement for our purpose this evening. Nevertheless, this new rendition cleverly sums up the modern approach to the cooking of the South. Southern cooking is literally a convergence of cuisines from varying countries around the globe: English, French, African, Spanish, Portuguese, and the Caribbean, each one leaving an indelible mark on the way we eat today. Tonight we will celebrate this diversity with a menu that beckons you to loosen the notch on your belt and gear up for seconds, and plenty of Southern hospitality. MENU: Fried Green Tomatoes with Goat Cheese & Bacon; Cornmeal Crusted Buttermilk Fried Chicken; Grits
& Greens Soufflé; Field Peas with Snaps; Crispy Sage Skillet Cornbread; and Coconut Cake with Ambrosia Filling.
Friday, July 20th
Summer Sparklers & Cheese Tasting
6:30 PM - 7:30 PM | $19•• DemonstrationFrom light and lively to aged and complex, the worlds of sparkling wine and cheese contain amazing variety, as well as incredible opportunities for pairing. Spend a bubbly evening exploring the cheeses of multiple lands as you look for ideal sipping partners. You will discuss the production of various types of sparkling wine and cheeses as well as serving and pairing suggestions.
Saturday, July 21st
Everyday French Techniques
10:00 AM - 1:00 PM | $65; $119 as a two-class series •• Hands-OnSharpen your culinary skills with these technique-oriented classes and learn the foundations of French inspired cuisine. Each class is designed as a separate menu so whether you attend one or both, are a novice cook or well-seasoned pro, you will enjoy incorporating these delectable concepts into your culinary repertoire. MENU CLASS II: Leek & Roquefort Cheese Soufflé; Frisee & Arugula Salad with Sautéed Pears & Gruyere Croutes; Poulet en Papillote with Sauce a L’Estragon (White Wine & Tarragon Sauce); Braised Fennel with Roasted Red Bell Pepper Hollandaise; and Profiteroles with Coffee Ice Cream & Crème Anglaise.
Saturday, July 21st
Snacks for Hungry Tens
3:30 PM - 6:00 PM | $29•• Hands-OnMom… I’m hungry! Answer this age-old declaration by sendingyour hungry teen to this class. Based on pantry-friendly recipes, teens will learn how to make a host of healthy snacks they can make after school, on the weekends, or any time hunger strikes. Best of all, they’ll avoid eating empty calories and begin to develop healthier habits to last their lifetimes. MENU: Red Pepper Hummus & Crudités with Garlic-Oregano Grilled Pita; Double-Chocolate Zucchini Muffins; Oven-Roasted Fries with Rosemary; Peanutty Energy Bars; Nuts & Bolts Snack Mix; Quick Barbecue Chicken Pizzas; and Almond-Banana Smoothies.
Monday, July 23rd - Friday, July 27th
CAMP SALUD! Teens (For ages 13 to 15)
$245Mon. – Thurs. •• 10am – 1pm. Fri. •• 10am – 1:30pm
Summer Camp for Chefs-in-Training
This summer kids and teens can tie on an apron and take over the kitchen at Salud! Students will take a world culinary tour and create a mix of dishes from popular cuisines and sit down to enjoy their delicious meals each day. They’ll have tons of fun and leave with the confidence to make flavorful meals and snacks at home for family and friends.
Using the highest quality, freshest, all-natural ingredients, students work hands-on with our experienced instructors to learn valuable cooking skills while making authentic recipes from around the world. Students will love showing off the fruits of their labor as they host an invited guest to their very own feast on the last day of camp. Kids and teens will grasp many of the fundamentals of great cooking and develop healthy habits that will last a lifetime.
Thai (Day 1)
Shrimp Summer Rolls with Peanut Sauce; Panang Gai (Panang Curry of Chicken); Jasmine Rice; and Pad Thai (Stir-Fried Noodles).
Mediterranean (Day 2)
Grilled Haloumi Cheese with Lemon; Greek Spanakopita; Miniature Meatballs; Lemon Tabouli Salad; and Baklava.
French (Day 3)
Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; and Crème Brûlée.
Latin (Day 4)
Guacamole; Grilled Fish Tacos; Cuban Pork Sandwiches; Easy Chicken Mole; and Mexican Chocolate Banana Pops.
Italian (Day 5)
Insalata Caprese; Chicken Saltimbocca; Creamy Polenta with Mushrooms; Pizza Margherita with Homemade Dough; and Chocolate Gelato.
Tuesday, July 24th
New England Seafood Shack
6:30 PM - 8:30 PM | $45•• DemonstrationCalling all seafood lovers! The Northeast region of the US offers some of the world’s best seafood, and the area’s cooks know how to tease top flavor out of all kinds of seafood with an unfussy style. Learn the fundamentals of New England seafood cookery as you taste a wide range of dishes typical of the classic seafood shack. We’ll end our evening with a classic hot fudge sundae. MENU: Fish Fritters with Tartar Sauce; Steamers with Drawn Butter; Scallop & Clam Chowder with Boston Brown Bread; and Crab Rolls.
Wednesday, July 25th
Dinner with Friends
6:00 PM - 9:00 PM | $65•• Hands-OnLooking 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 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.
Thursday, July 26th
Whites for Summer
6:30 PM - 8:30 PM | $35•• DemonstrationFor warm weather sipping, white wines are ideal candidates. Join us to explore the world of white wines and be introduced to the incredible richness of choices available to the aficionados of the white grape. Varieties including Sauvignon Blanc, Riesling, Viognier, Pinot Gris (Grigio), Chenin Blanc, Gewurztraminer, Alberino, Semillion, Moscato (Muscat), Pinot Blanc, Trebbiano, Albarino, and others; in versions ranging from very dry all the way to sweet dessert wines. As you travel through the world’s white wine producing regions, each wine tasted will unfold discussions on its style and grape varietals.
Saturday, July 28th
Summer Pies & Tarts
9:30 AM - 12:30 PM | $59•• Hands-OnIf you have a passion for pies and tarts made with summer fruits and berries, this is the class for you. We’ll guide you through many techniques for making sumptuous summer treats and share the art of blind baking, preparing cooked fruit fillings, rolling and shaping pie and tart pastry, and making perfect crumb toppings. Students will take home a sampling of selections made in class. Snacks will be served during class. MENU: Local Blueberry Pie with Almond Crumble; Chilled Strawberry Pie with Shortbread Crust; Raspberry Almond Tart with Lattice Crust; Georgia Peach Tart with Mascarpone; and Quick & Easy Berry Tart with Lemon Cream.
Saturday, July 28th
Summer Pasta Workshop
5:00 PM - 8:00 PM | $65•• Hands-OnWould you like to learn how to make something other than the same old spaghetti or lasagna? In this made-from-scratch class, students learn how easy and rewarding it is to make an array of authentic pastas and pair them with light sauces perfect for summer. Students will make and roll pasta dough and then fashion it into a variety of traditional shapes including tortellini, linguini, ravioli, and fettuccini. MENU: Garden Fresh Tortellini Skewers with Mustard-Dill Dressing; Linguini with Tuna Puttanesca; Ricotta & Goat Cheese Ravioli with Arugula, Pine Nuts, & Olio; Shrimp and Scallop Fettuccini with Lemon, Capers, & Cream; and Limoncello Ice Cream Floats.
Monday, July 30th
Healthy Cooking Kitchen Tips, Techniques,& Budget-Friendly Shortcuts
6:30 PM - 8:30 PM | $35; $59 as a two-class series •• DemonstrationReady to learn how to incorporate the Health Starts Here™ guidelines in your kitchen? See first-hand the tips, techniques, and shortcuts you can use in your own kitchen. In this class you will learn how to sauté without processed oils, how to substitute fruit-based sweeteners for sugar, how to create creamy, delicious dairy substitutes and tasty, low sodium options, as well as the practice of batch cooking, and flavorful, recipe add-ins. CLASS I MENU: (Breakfast & Lunch) Green Smoothies Made Easy; Traditional Steel Cut Oatmeal Cooked Three Ways; Quick Breakfast Couscous; Mighty Bowl of Goodness; and Southwest Sweet Potato Scramble. CLASS II MENU: (Dinner & Desserts) Green Garbanzo Guacamole; Creamed Greens; Green Salad with 1-2-3 Dressing Ideas; Spiced Sweet Potato & Spinach Soup; Cajun Grass-Fed Beef Skillet Dinner; Cocoa-Oat Truffles; and Orange Chocomole withCashew Crème.
Tuesday, July 31st
Summer in the South of France
6:00 PM - 9:00 PM | $65•• Hands-OnKnown for its glorious countryside and lovely, uncomplicated flavors of its dishes, the South of France is filled with culinary enchantments. But forget traveling all the way to Nice – if you serve the right dishes, you can make everyone at your table feel like they are walking the Promenade des Anglais right at home! We will share the techniques to prepare beautiful dishes from this charmed region that graciously express the bounty of summer. MENU: Pissaladière (Nice-Style Onion & Olive Tart); Bouillabaisse (Seafood Stew); Provençal Chicken with Roasted Tomatoes, Lemon, & Basil; Pommes de Terre Sarladaise (Potatoes Cooked in Duck Fat); and Tart aux Baies Rouges
(Fresh Red Berry Tart with Lemon Curd).
Wednesday, August 1st
Summer Berry Deserts
9:30 AM - 12:30 PM | $59•• Hands-OnWhat to do with all the fresh, juicy berries that are in season? Make delicious desserts that celebrate the season! If you are always looking for the plumpest strawberry in the basket and think raspberries should have their own food group, then this is the class for you. Tonight we’ll dive into Southern favoriteslike shortcakes and slumps and enjoy modern takes on classics favorites like crème brulee and whoopie pies. You’ll go home with new baking skills that will last a lifetime. It’s sure to be a berry good time! Students will take home a sampling of selections made in class. Snacks will be served during class. MENU: Brown Butter Berry Tarts; Blackberry Slump with Lemon Ice Cream; Strawberry Shortcake with Meyer Lemon Whipped Cream; Raspberry Cream Brulee; and Chocolate Whoopie Pies with Raspberry Buttercream Filling.
Wednesday, August 1st
Italian Seaside
6:00 PM - 9:00 PMChef John Wilson of Culinary Vacations
Tonight Chef John Wilson shares his vast knowledge of Italian cooking with this inspired menu filled with the bold aromatic flavors found in the seaside villages of Italy. These fresh, easily prepared recipes are real crowd pleasers, perfect for warm summer evenings and sure to become favorites of your friends and family. MENU: Ricotta Fritters; Tomato & Olive Tapenade Crostata; White Fish with Roasted Grape Tomatoes, Orange, & Basil Topping; and Cherry Mascarpone Cheese Tart.
Thursday, August 2nd
Super Summer Sliders! For ages 6 to 9
10:00 AM - 12:30 PM | $35•• Hands-OnGrown-ups step aside, the kids are manning the grill at this party. All the food at this BBQ is “hands-on”… the only thing you’ll need a fork for is the beans! Kids learn basic grilling techniques as they prepare three different kinds of mini burgers, or “sliders”, packed with summer flavors, along with some super sides and an old-fashioned dessert, all the while building their kitchen techniques and even a little math. They can serve these recipes at home for snacks, appetizers, or any summer cook out. MENU: Caprese Salad Brochettes; Outside-In Beef & Cheddar Sliders; Tex-Mex Black Bean Sliders with Avocado Ranch Sauce; Georgia Shrimp Sliders with Wasabi Mayo; Grilled Corn on the Cob with Lime Butter; Root Beer Baked Beans; and Cherry Hand Pies.
Friday, August 3rd
Super Summer Sliders! For ages 10 to 12
10:00 AM - 1:00 PM | $35•• Hands-OnGrown-ups step aside, the kids are manning the grill at this party. All the food at this BBQ is “hands-on”… the only thing you’ll need a fork for is the beans! Kids learn basic grilling techniques as they prepare three different kinds of mini burgers, or “sliders”, packed with summer flavors, along with some super sides and an old-fashioned dessert, all the while building their kitchen techniques and even a little math. They can serve these recipes at home for snacks, appetizers, or any summer cook out. MENU: Caprese Salad Brochettes; Outside-In Beef & Cheddar Sliders; Tex-Mex Black Bean Sliders with Avocado Ranch Sauce; Georgia Shrimp Sliders with Wasabi Mayo; Grilled Corn on the Cob with Lime Butter; Root Beer Baked Beans; and Cherry Hand Pies.
Friday, August 3rd
Treasures of Greece Tasting
6:30 PM - 7:30 PM | $15•• DemonstrationEntrenched in history, the vineyards of Greece contain over 300 indigenous grape varieties. Greek winemakers are now crafting world-class wines with distinct flavors. Learn about the vineyards of this sunny country, as you taste a selection of wines from native and international varieties. Students will taste wines along with grilled Halloumi cheese and olives.
Saturday, August 4th
A Salute to Julia!Classical French Techniques (Class I)
9:30 AM - 1:30 PM | $65; $119 as a two-class seriesJoin us for cooking celebrations of some of our favorite recipes from beloved Julia Child. More than anything, Julia Child set classic French techniques accessibly in the realm of the American kitchen, pioneering cooking television and education for the home cook. Students learn step-by-step how to make classical French dishes from Mastering the Art of French Cooking, then we’ll sit down to eat together, discuss all our favorite Julia recipes, and give a special Champagne toast. Bon appétit! Wine from France will be served. CLASS I MENU: Petits Chaussons au Roquefort (Pastry Turnovers with Roquefort Cheese); Soufflé aux Épinards (Spinach Soufflé); Coq au Vin (Chicken in Red Wine with Onions, Mushrooms, & Bacon); Fonds d’Artichants Mornay Artichoke Bottoms Gratinéed with Cheese Sauce); Gratin Dauphinois (Scalloped Potatoes with Milk & Cheese); and La Tarte des Demoiselles Tatin (Upside-Down Apple Tart).
Saturday, August 4th
DATE NIGHT:Summer in Sicily
6:00 PM - 9:00 PM | $119 per couple•• Hands-OnSicily, the largest island of the Mediterranean Sea, boasts one of the oldest culinary traditions of Europe. Nicknamed God’s Kitchen, the island has a long history of producing a variety of noted cuisines and wines based on the bounty of this fertile island, the high quality and freshness of ingredients in season, and easyto- master techniques. Tonight, couples learn a menu of regional specialties rich in this culinary paradise. MENU: Bruscetta alla Caponata (Toasts with Eggplant Spread); Arancini (Fried Risotto Balls Stuffed with Mozzarella, Prosciutto, & Peas); Tuna Spiedini (Tuna Kabobs with Cherry Tomatoes, Fennel, & Spring Onion); Vermicelli al Fresco (Fresh Pasta Noodles with Fresh Tomatoes,Garlic, Basil, & Pecorino Romano Cheese); and Raspberry Clafouti with Vanilla Ice Cream.
Monday, August 6th
Getting Your Greens
6:30 PM - 8:30 PM | $35•• DemonstrationEver wonder how to cook all of those vegetables and leafy greens we’re told are so good for us? (Much less getting your family to join along!) Join us as we focus on a variety of leafy greens and vegetables that are packed with nutrients that will make it easier for you and your family to get your greens every day. You will be surprised how simple and delicious it can be! MENU: Glorious Green Smoothie; Creamy Cucumber Dip with Assorted Crudités;Sautéed Kale with Walnuts; Grilled Vegetable & Goat Cheese Panini; Spinach Salad with Peaches & Pecorino; and Tuscan Peasant Soup.
Tuesday, August 7th
Dishes of Brazil
6:00 PM - 9:00 PM | $59•• Hands-OnThe geography of Brazil shapes its cuisine just as much as it’s incredibly diverse heritage does. Meat, which is often grilled or stewed, and seafood are equally plentiful. Come learn more about a country and a cuisine that celebrates a rich and diverse culinary heritage as you learn some of its classic home-style dishes along with a refreshing summer dessert. MENU: Pão de Queijo (Cheese Bread); Brazilian Seafood Stew; Feijoada (Meat Stew with Black Beans) over Rice; Collard Greens; and Banana & White Chocolate Torte.
Wednesday, August 8th
Classic Steakhouse
6:00 PM - 9:00 PM | $75•• Hands-OnThere is a reason things become classics… over time, they provide the same wonderful experiences we love. Join us in this hands-on class and learn to create classics from the steakhouse at home. Students will learn proper cooking techniques, marinades, rubs, different cuts of beef, and also prepare some classic side dishes. MENU: Petit Lettuce Wedges with Homemade Blue Cheese Dressing; Two-Fisted Bacon Cheeseburger; Churrasco with Red Pepper Gremolata; Flaming Tennessee Sirloin with Jack Daniel’s Sauce; Grilled Dry Aged Porterhouse; Steak House Creamed Spinach; Twice Baked
Potatoes; and Key Lime Pie.
Thursday, August 9th
Tour of Spain
6:30 PM - 8:30 PM | $39•• DemonstrationSpain contains the largest planting of vineyards of any country in the world, producing a wide variety of top quality wines at great values. Take a tasting expedition of Spain and explore its diverse terrain, climatic conditions, grape varieties, and regional distinctions. We’ll travel through the great wine regions of Rueda, Galicia, Ribera del Duero, Penedès, Rioja, and Priorato (among others) and end our excursion in Malaga, which produces exquisite dessert wines. The uniqueness of each region will be highlighted and, of course, representative wines will be offered.
Friday, August 10th
GIRLS NIGHT OUT:Chocolate Desserts
$55; $95 per pair•• Hands-OnCalling all chocolate lovers! We’ll spend an evening celebrating all things chocolate while making a host of fabulous chocolate desserts. Students practice the techniques for soufflés, ganache, rolling and shaping truffles, and rolling out tart shells. And remember, what happens in chocolate class, stays in chocolate class! Students take home a selection of desserts made in class. A light dinner will be served.. MENU: Frozen Hot Chocolate; Chocolate Amaretto Soufflés; Chocolate Brownies with Chocolate Ganache; Truffles; Chocolate Pecan & Caramel Tart; and White Chocolate Ginger Cheesecake.
Friday, August 10th
Lunch Express: Caribbean Kitchen
12:00 PM - 1:00 PM | $18•• DemonstrationBreak free from the daily grind with a quick Caribbean-inspired getaway. Exotic island favorites and an hour of cooking fun will help you return to your day relaxed and satisfied. MENU: Shrimp Ceviche with Mangoes, Red Onions, & Chiles; Mrs. Dimples’ Ginger Barbecued Chicken with Mashed Plantains; and Coconut Flan with Candied Tostones.
Saturday, August 11th
Preserving Summer
9:30 AM - 12:30 PM | $49•• Hands-OnCanning and preserving foods are old-fashioned, right? Not anymore. Many are resurrecting their grandmother’s tradition of “putting up” the abundant fruits and vegetables of summer. With the market overflowing with gorgeous produce, students learn the traditional method of canning fresh fruits and vegetables and go home with the know-how to stock your pantry full of canned treasures. You’ll discover the joys of opening a homemade crock of spicy chutney to serve with dinner this winter and the simple pleasure of giving shimmering jars of delectable jams to family and friends. Each student will take home a selection of items made in class. Class includes snacks and all materials and supplies. MENU: Strawberry & Peach Jams; Mango Chutney; Red Pepper Jelly; Bread & Butter Pickles; and more.
Saturday, August 11th
Student Volunteer Kitchen Orientation
2:30 PM - 4:00 PM | NO COST Space is limited; registration for orientation is requiredAre 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. NO COST
Monday, August 13th
Student Volunteer Kitchen Orientation
7:00 PM - 8:30 PM | NO COSTAre 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 orientationclass 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 14th
Terrific “Take-Alongs”
6:00 PM - 9:00 PM | $49•• Hands-OnChef Ray Overton of Salud!
What does it take to make a sensational picnic spread? Food that can be made in advance, packs and travels well, and is at its flavor peak served at room temperature. Work with Salud! chef and culinary instructor (and James Beard nominated cookbook author) Ray Overton to create and enjoy the following recipes that easily meet the above criteria. MENU: Tropical Fruit Brochettes with Orange & Basil Mascarpone Dip; Roasted Garlic Marinated Mozzarella Balls; Prosciutto & Roasted Red Pepper Braided Bread; Silver Queen Corn & Butter Bean Salad with Crispy Lardons; and Bacon & Cracked Black Pepper Brownies.
Wednesday, August 15th
Tapas & Paella
6:00 PM - 9:00 PM | $65•• Hands-OnSavor the cuisine of Spain’s Catalonia region, a fusion of Mediterranean, French, and other regional flavors. This exquisite menu from Spain includes tapas (appetizers) and a hearty, traditional paella. Spanish wine will be served. MENU: Queso Manchego con Pan con Tomate (Manchego Cheese with Tomato Bread); Tortilla Espagnole; Andalusian-Style Chicken Paella; and Oranges in Red Wine Syrup with Ice Cream.
Thursday, August 16th
Oodles of Asian Dumplings & Noodles
10:00 AM - 1:30 PM | $65•• Hands-OnThe cuisines of Asia vary widely from region to region, equally influenced by geography and culture. Lime, soy, ginger, lemongrass, and chiles figure prominently in the repertoire. In this class we’ll explore oodles of captivating noodle dishes and dumplings with refreshing flavors, varied textures, and vibrant colors. Roll up your sleeves as you become familiar working with the ingredients and flavor profiles in some of the most popular noodle and dumpling dishes and then sit down to a veritable feast for the senses. Asian beer and sake will be served. MENU: Thai Soba Noodles with Peanut Soy Dressing & Seared Grass-Fed Steak; Shrimp with Lemongrass Green Curry & Rice Noodles; Spicy Sichuan Noodles with Ground Pork; Vietnamese Rice Noodle Salad; Steamed Pork & Cabbage Dumplings; Shrimp & Scallion Dumplings; and Beef Potstickers.
Friday, August 17th
Wines from Chile & Argentina Tasting
6:30 PM - 7:30 PM | $15•• DemonstrationIn the last 30 years, spectacular new vineyards have developed in Chile and Argentina producing phenomenal wines. Most of the wines made in these two countries are international varietals (Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, and others) but there are notable differences between the two countries including Chile’s Carmenere and Sauvignon Gris and Argentina’s Malbec and Torrontes. Join us for a tasting and discussion on the development of these vineyards and experience for yourself the magnificent wines from Chile and Argentina.
Saturday, August 18th
A Salute to Julia!Classical French Techniques (Class II)
9:30 AM - 1:30 PM | $65; $119 as a two-class seriesJoin us for cooking celebrations of some of our favorite recipes from beloved Julia Child. More than anything, Julia Child set classic French techniques accessibly in the realm of the American kitchen, pioneering cooking television and education for the home cook. Students learn step-by-step how to make classical French dishes from Mastering the Art of French Cooking, then we’ll sit down to eat together, discuss all our favorite Julia recipes, and give a special Champagne toast. Bon appétit! Wine from France will be served. CLASS II MENU: Galettes au Camembert (Camembert Biscuits); Vichyssoise (Potato & Leek Soup); Oeufs Brouillés Aux Fines Herbs (Scrambled Eggs with Herbs); Gratin D’Epinards Aux Oignons (Spinach Braised with Onions); Pommes Anna (Gratin of Sliced Potatoes in Butter); Filets de Poisson Au Beurre Noir (Fish Fillets with Brown Butter Sauce); and Crêpes Suzette et Flambées (Crêpes with Orange Butter).
Saturday, August 18th
DATE NIGHT:Greek Mezés Party
6:00 PM - 9:00 PM | $119 per couple- Hands-OnGreek 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. In this class, you will work together inthe kitchen to make a host of mezédes and then sit down to enjoy the spread that you’ve created. Greek wines 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).
Tuesday, August 21st
Main Dish Salads
10:00 AM - 12:00 PM | $35•• DemonstrationOur 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.
Tuesday, August 21st
Seafood Essentials
6:00 PM - 9:00 PM | $65•• Hands-OnSeafood is quick, delicious, and super healthy. Are you stumped about how to tell if it’s fresh, when to leave the skin on fish, and whether to sauté, grill, poach, or fry? You’ll learn everything from head to tail as we talk about purchasing and storing, buying wild vs. farmed fish, sustainable seafood, and the best cooking methods that will guarantee great results. MENU: Classic Crab Cakes; Catfish Tacos; Bouillabaisse with Lemon Aioli; and Halibut Provençal.
Wednesday, August 22nd
Farm to Table: A Summer’s Feast
6:00 PM - 9:00 PM | $65•• Hands-OnSavor the flavors of summer! Discover a passion for locally grown food and as you go on a virtual journey to the local sources of the season’s delicious bumper crop. Students focus on a seasonal summer menu highlighting the freshest, tastiest foods available from local farmers and fishermen. From the first ripe heirloom tomato or the juiciest summer peach, to the most succulent pork and coastal crab, our menu reflects the bounty of delicious, locally sourced food just waiting to be brought to your table to enjoy all season long. MENU: Watermelon Salad with Mint, Feta, & Vidalia Vinaigrette; Heirloom Tomato Pie with Fresh Basil & Parmesan Reggiano; Three Sisters Succotash with Applewood Smoked Bacon; Crab Fritters with Green Tabasco Cream Sauce; Memphis-Style Heirloom Pork Ribs; and Peach Cobbler with Homemade Buttermilk Ice Cream.
Thursday, August 23rd
An Outback Adventure
6:30 PM - 8:30 PM | $39•• DemonstrationWith a continent the same size as our country, but 1/10th of our population, Australia has now unseated France to take second place in wine imports to the US. The Aussies are said to possess the most dynamic and cutting edge wine industry in the world. In fact, “high-tech” is their middle name. How increasingly popular is their wine? In 1998 they exported four million cases of wine; last year, 18 million – just to the US alone. A six-hour flight away from Australia is isolated New Zealand, and its location close to the International Date Line means it’s vineyards are the first to see sunlight each day. This new “Queen of Cool Climate Wines” has developed a solid reputation for wines of piercingly crystalline flavors and bracing acidity. The Pinot Noirs of the Central Otago region are currently a global rage. Join us for a trip down under featuring an array of wines, from fun and simple to serious, exhibiting the breadth of their production.
Monday, August 27th
Healthy Cooking Kitchen Tips, Techniques, & Budget-Friendly Shortcuts
6:30 PM - 8:30 PM | $35; $59 as a two-class series•• DemonstrationReady to learn how to incorporate the Health Starts Here™ guidelines in your kitchen? See first-hand the tips, techniques, and shortcuts you can use in your own kitchen. In this class you will learn how to sauté without processed oils, how to substitute fruit-based sweeteners for sugar, how to create creamy, delicious dairy substitutes and tasty, low sodium options, as well as the practice of batch cooking, and flavorful, recipe add-ins. CLASS I MENU: (Breakfast & Lunch) Green Smoothies Made Easy; Traditional Steel Cut Oatmeal Cooked Three Ways; Quick Breakfast Couscous; Mighty Bowl of Goodness; and Southwest Sweet Potato Scramble. CLASS II MENU: (Dinner & Desserts) Green Garbanzo Guacamole; Creamed Greens; Green Salad with 1-2-3 Dressing Ideas; Spiced Sweet Potato & Spinach Soup; Cajun Grass-Fed Beef Skillet Dinner; Cocoa-Oat Truffles; and Orange Chocomole with Cashew Crème.
Tuesday, August 28th
Fast & Fresh Weeknights
10:00 AM - 12:00 PM | $35•• DemonstrationFinding 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 Grass-Fed Steak Salad with Buttermilk Ranch Dressing; Thai Shrimp Curry with Jasmine Rice; and Chicken with Leeks, Watercress, Radish, & White Wine Sauce.
Tuesday, August 28th
Too Hot To Cook!
6:00 PM - 9:00 PM | $59•• Hands-OnChef Amanda Dew Manning of Salud!
Ever have the feeling that it is “just too hot to cook”? Keep things cooler this summer and still enjoy the fabulous bounty of fresh, summer foods. Learn to make delicious dishes that keep kitchen heat to a minimum. Tasty, quick, and fun to make, these menu items will surely please family and friends alike. MENU: Chilled Cantaloupe Soup with Garden Mint; Bruschetta with Heirloom Tomatoes, Fresh Mozzarella & Basil; Big Fat Farmstand Sandwich with Vidalia Onion Relish; Roasted Chicken Salad; Classic Southern Deviled Eggs; and Homemade Buttermilk Peach Ice Cream.
Wednesday, August 29th
India: A Cook’s Tour
6:00 PM - 9:00 PM | $59•• Hands-OnExplore 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 Pistachio & Cardamom Ice Cream.
Thursday, August 30th
Best Ever Southern Sampler
6:00 PM - 9:00 PM | $65•• Hands-OnEveryone has heard the little ditty: “Something old; something new; something borrowed; and something ROUX!” So, we took a little literary license and paraphrased the statement for our purpose this evening. Nevertheless, this new rendition cleverly sums up the modern approach to the cooking of the South. Southern cooking is literally a convergence of cuisines from varying countries around the globe: English, French, African, Spanish, Portuguese, and the Caribbean, each one leaving an indelible mark on the way we eat today. Tonight we will celebrate this diversity with a menu that beckons you to loosen the notch on your belt and gear up for seconds, and plenty of Southern hospitality. MENU: Fried Green Tomatoes with Goat Cheese & Bacon; Cornmeal Crusted Buttermilk Fried Chicken; Grits & Greens Soufflé; Field Peas with Snaps; Crispy Sage Skillet Cornbread; and Coconut Cake with Ambrosia Filling.
Friday, August 31st
Lunch Express: Shrimp & Grits
12:00 PM - 1:00 PM | $18•• DemonstrationTired of the same old restaurants for lunch? Sit back, relax, and enjoy a cooking class and chef-prepared meal in one hour. MENU: Heirloom Tomato Tart; Shrimp & Grits with Tasso Ham & Parmesan Cheese; and Summer Fruit Cobbler.
Friday, August 31st
GIRLS NIGHT OUT:Night Out in Little Havana
6:00 PM - 9:00 PM | $55; $95 per pair•• Hands-OnLittle Havana… the spirited Cuban neighborhood of Miami where the sights, sounds, and foods are intoxicating. Full of restaurants and food trucks serving late into the night, Little Havana is a hot spot for fantastic Cuban fare. Join us to make some traditional Cuban dishes along with some fun, new street foods as we celebrate the rich and diverse cuisine of Cuba. MENU: Papas Rellenas with Lime Crèma (Crispy Stuffed Mashed Potato Croquettes); Mojo Chicken Nachos with Avocado-Pumpkin Seed Salsa; Yuca Frita with Mojo Ketchup & Palomilla Steak (Seared Steak Cuban-Style); and Tres Leches Cake with Pineapple & Meringue.
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.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 at 5945 State Bridge Road, Duluth, 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 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 at 5945 State Bridge Road.
