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All Events & Cooking Classes

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Join us for cooking classes featuring accomplished chefs from the greater Atlanta area. We take pride in providing the setting where chef and students discover and experience together what fine cooking is all about. All entrees are prepared using Leaning Ladder Olive Oils and Vinegar. Grab your friends or significant other and a bottle of wine, and join us for a fun evening of food, drinks, and laughter. PLUS: Get 10% off on all Leaning Ladder products used within demonstrations. Redeem your discount the day of or the day after the event. For your convenience, you can click on the event to purchase your seat online, or you can call today to make your reservation 678-401-2609.

For a Calendar Version of Events and Classes, click here.


AUGUST 2019

Tuesday, August 27: Healthy Entertaining – Girls Night Late Summer Harvest with Chef Megan, 7:00 – 9:30pm

$49 per person

Grab your girlfriends for an evening of fun, laughter and a guilt-free meal! You and your friends will enjoy and learn how to prepare:

Grilled Eggplant Baba Ghanoush

Baby Green Salad with Lemongrass Vinaigrette

Quinoa with Spinach and Pine Nuts

Cedar Grilled Salmon

Grilled Figs with Goat Cheese and Toasted Walnuts

 


Wednesday, August 28: “The Keys” to Coastal Foods with Chef Melissa, 7:00 – 9:30pm
$50 per person

If you want equal parts food and fun, grab your friends or significant other and join us for a mouthwatering coastal meal inspired by The Keys.

Chef Melissa Pelkey-Hass will be demonstrating how to prepare:

Sanibel Sangria

Shrimp Aguachile with Pineapple & Avocado with Crispy Plantains

Chicken Scarpariello, Coconut Lime Rice

Key Lime Pie Fudge

 


Friday, August 30: Farmer’s Market Favorites with Chef Kyle, 7:00 – 9:30pm
$50 per person

Join Chef Kyle as he walks you through navigating your local farmer’s market. You’ll learn how to harness seasonality and shop confidently without a recipe, while also learning cooking techniques that will last a lifetime.
Menu:
-Summer Squash and Cheddar Popovers

-Stonefruit Salad with Lacinato Kale, Sunflower Seed, and Roasted Shallot Vinaigrette

-Rotisserie Chicken, Corn, and Tomatillo Chili

-Watermelon Granita with Whipped Yogurt

 

 


SEPTEMBER 2019

Wednesday, September 4: Celebrating Seasonal Produce with Chef Kyle, 7:00 – 9:30pm
$50 per person

Vegetables don’t have to be just supporting characters. They can be the star of the show! In this class, Chef Kyle will teach you how to make an exciting and satisfying meatless meal using the freshest and most seasonal produce available.
Menu:

-Celery Root Crostini with Cranberry Relish

-Swiss Chard with Pickled Apple and Candied Pecan

-Sweet Potato Steaks with Caramelized Onions

-Sparkling Grape Sorbet with White Chocolate Milk Crumbs

 


Friday, September 6: Vietnamese Grilled Pork Burgers in Butter Lettuce with Personal Chef Alan, 7:00 – 9:00pm
$50 per person

Starter:
Ricotta and mushroom crostini – toasted Leaning Ladder baguette slices, buttered with a ricotta and parmesan mixture, quickly broiled and then topped with a chopped and cooked mushroom mixture with LL oils and vinegars, thyme, shallots, red wine, salt, pepper.
Salad:
Sriracha Lime Corn Salad – a twist on corn salad – Fresh corn is slightly charred on the grill and then the kernels are shaved off. The kernels are mixed with chopped red bell pepper, Leaning Ladder oils and vinegars, Sriracha, cilantro, Cotija cheese and served.
Entrée:
Grilled ground pork burgers served on a butter lettuce leaf with a sweet sour dipping sauce. Burgers are flavored with garlic, green onions, lemongrass, fresh ginger, fish sauce, salt and pepper. Wrap the burger in a butter lettuce leaf with fresh basil and cilantro then dip in the sauce…delicious and different!
Dessert:
Mango sorbet and vanilla ice cream loaf marbled with a blackberry and crème de cassis puree and cut into slices.

 


Wednesday, September 11: Polenta Party with Chef Klye, 7:00 – 9:30pm
$50 per person

As the holidays approach, we find ourselves planning huge meals in our homes for friends and family.  By using the classic Italian concept of the Polenta Party, you will be able to not only feed an army on a budget, but you’ll also create a communal experience that promotes fun and conversation around the dinner table.

Menu:
Pecorino Polenta
Italian Meatball
Pomodoro Sauce

Basil Pesto
Smoked Pepper and Almond Sauce
Marinated Artichokes
Vanilla Bean Gelato with Espresso Vinegar

 


Wednesday, September 18: Cooking with Vinegar with Chef Kyle, 7:00 – 9:30pm
$50 per person

Using our store’s premium and unique balsamic collection, Chef Kyle will show you how to make a delicious and balanced meal where vinegar is the star of the show!
Watermelon Rind Bread & Butter Pickles with Ham and Toast
Carolina-Style Pulled Pork
Marinated Purple Cabbage with Plum and Goat’s Cheese
Honey-Ginger Watermelon Shrub Sorbet

 

 


Thursday, September 19: Cooking with Vinegar with Chef Kyle, 7:00 – 9:30pm
$50 per person

Using our store’s premium and unique balsamic collection, Chef Kyle will show you how to make a delicious and balanced meal where vinegar is the star of the show!
Watermelon Rind Bread & Butter Pickles with Ham and Toast
Carolina-Style Pulled Pork
Marinated Purple Cabbage with Plum and Goat’s Cheese
Honey-Ginger Watermelon Shrub Sorbet

 

 


OCTOBER 2019

Friday, October 11: Cedar Planked Fish with Personal Chef Alan, 7:00 – 9:00pm
$50 per person

Starter:
A unique shortbread made with tomato paste, sugar, parmesan, thyme, cayenne, and butter, rolled into a log, cut into rounds and then baked. Topped with an olive tapenade made with olives, LL oils and vinegars, parsley, lemon zest, garlic, salt and pepper.
Salad:
Fresh tomato and LL pasta salad. A fresh tomato, LL oils and vinegars, and garlic dressing is made and then tossed with LL gourmet pasta , fresh mozzarella cheese, toasted pine nuts and fresh basil
chiffonade.
Entrée:
Market available fresh whitefish filets, seasoned with teriyaki , minced red bell pepper, minced green onion, chopped cilantro and minced jalapeno and then grilled on a charred cedar plank and served with a chopped fresh mango salsa flavored with LL oils and vinegars.

 


NOVEMBER 2019

Friday, November 8: Marinated and Grilled London Broil Steak with Personal Chef Alan, 7:00 – 9:00pm
$50 per person

Starter:
A slightly spicy spinach, LL smoked Artichoke, sour cream, cream cheese, shredded Monterey jack
cheese, LL spicy oil mixture, topped with grated parmesan and baked. Served with either bagel or pita chips.
Salad:
Corn, cherry tomato, red onion, sugar snap pea, basil and bacon salad flavored with LL vinegar.
Entrée:
Beef London Broil Steak is marinated for 12 hours in a LL oil and vinegar, Worcestershire, garlic,
rosemary, salt and pepper mixture. Then grilled to medium rare, thinly sliced across the grain and
served along with roasted rosemary, onion, garlic, LL oil and cubed red potatoes.
Dessert:
Rich chocolate ganache tart slice with a sweet cherry compote and a dollop of whipped cream.

 

 


Please know we are always working with our chefs to add additional classes; check back regularly. All classes use Leaning Ladder’s Oils and Vinegar. Call 678-401-2609 to register, or to purchase your seat online,click here. NOTE: Photos are meant to be a representation. Please refer to cooking class policies for cancellations and rescheduling guidelines.


Please register early to reserve a seat and to prevent class from being cancelled or rescheduled. Any class not meeting the minimum number of guests 48 hours prior to class time may be rescheduled or cancelled. We take all major credit cards and payment is made at time of registration.

NOTE: All classes are BYOB or Leaning Ladder offers a wide variety of wines to purchase and enjoy during your class. Please call the store to reserve your space at 678-401-2609.

Please treat your paid class reservation as you would theater tickets or sporting events, and understand that once you have purchased the class, we cannot issue refunds. However, if you have a change of plans more than 5 days prior to the class, we will issue you a Leaning Ladder gift certificate that can be used for another class. Cancellation of your reservation within 2 days of the class cannot be accommodated, but if you are unable to attend, you may send someone else in your place.
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