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.
Thursday, January 3: Black Garlic New Year State of Mind with Chef Oakley, 7-9 pm
$45 Per Person
Kick off the New Year with the Queen of Black Garlic, Chef Oakley. Known to farm her own gourmet purple garlic and ferment it into black garlic, she describes the result as semi-sweet, balsamic flavors, rich in amino acids with double the number of antioxidants when compared to white garlic! For starters, we will begin with Black Garlic Caesar Salad featuring Black Garlic Croutons. For the entrée, Stuffed Black Garlic Chicken, with the right amount of white wine, sage, and black garlic, accompanied with Black Garlic Roasted Potatoes. “These potatoes are my favorite… when I wake up, inhale, and crave a hearty meal, I tell myself, I have to cook Black Garlic Roasted Potatoes today; they remind of family time and they are so, so good,” says Chef Oakley. For the finale, Black Garlic Chocolate Chip Cookies, drizzled with warm salted caramel. Delicious.
We celebrate New Year Eating Habits with our master veggie-lover, Chef Megan, who by the way, makes all veggies taste good.
We kick-off the night with Curried Cauliflower Soup, which promises to put you in the mood for more goodness and warmth. Next, Pomegranate Baby Green Salad, plays a main with its Pomegranate super fruit as celebrated star. Did you know its antioxidant powers help fight type 2 diabetes, prostate cancer, and more?
Next, the main attraction with Cranberry Kale Farro with Toasted Pecans and Baked Halibut. What is farro? It may look like brown rice, but better than rice. It contains more fiber than other popular grains like quinoa; its positive benefits come to play with digestion and cardiovascular health. For a grain, it’s extremely high in protein and provides more than 10 different vitamins and minerals. It does a body good… For the finale, Superfood Cacao Power Bites. Delicious, powerful, encouraging.
Chef Sunisa starts us off with the classic and loved Coconut Chicken Soup, which earns its fame with its rich, dynamic flavors from quintessential Thai ingredients. Chef Sunisa, who loves to cook and educate, will share her insights and tips for making your own delicious Coconut Chicken Soup, authenticity guaranteed! You will learn about Thai Basil, which is a type of basil native to Southeast Asia, and a favorite to much of America. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Be ready to experience these unique flavors in Chef Sunisa’s famed Thai Basil Roll and Thai Basil Stir-Fried Rice with Chicken.
Tuesday, January 15, New Year Classics with Chef Amber’s New Year’s Resolution Twist, 7-9 pm
$45 Per Person
In the mood for New Year classics, yet eager to keep your healthy resolutions a priority? Chef Amber shares her thoughts on keeping your waistline in check while treating your taste buds to dynamic flavors. She starts us off with Black-Eyed Pea Salad, loaded with a multitude of finely chopped ingredients, infused with Leaning Ladder olive oils and vinegar. For the entrée, she knows how to delight us with Collard Green Wraps filled with bacon, shredded cabbage, carrots, and apple. We close the evening with her Sous Vide Flourless Chocolate Cake with Pomegranate Sauce. Fudgey, moist, and rich, each bite is loaded with decadent flavors while married to the sharp, yet sour taste found in the superfruit, pomegranate.
It will officially be the 28th day of winter, with 62 days left till spring, but… Executive Chef Daniel Porubiansky from Century House Tavern will make sure the Leaning Ladder Kitchen is warm for us as we enjoy his culinary specialties with amazing flavors. He will start us off with a crisp Arugula Salad served with Citrus Vinaigrette and Citrus Supremes featuring Leaning Ladder Fused Whole Fruit Mandarin and Aged Grapefruit White Balsamic Vinegar. To follow, we will have the option of Seared Sea Scallops or Magret Duck Breast on Local Sweet Potato Purée, topped with Candied Pecans. For the finale, Warm Chocolate Cake with Vanilla Bean Ice Cream, featuring Blood Orange Olive Oil and Aged Tangerine Balsamic Vinegar.
To evoke the nostalgic, sentimental feelings of the season, Chef Alan will prepare classic comfort food. Prepare to enjoy as he starts us off with an appetizer of a Slightly Spicy Artichoke and Spinach Dip, where you will find a fusion of cream cheese, white wine, onion, garlic, and Parmesan cheese, served with Pita Chips. For the main course, classic and savory, Braised Chicken Thighs with Porcini and Cremini Mushrooms. Here you will clearly see and taste the union between onions, carrots, red vermouth, red wine, tomatoes, and fresh herbs; served with Mashed Potatoes and Steamed Green Beans, seasoned with oh-so-good garlic and lemon.
Casablanca, a port city and commercial hub in western Morocco, fronting the Atlantic Ocean, where the city’s French colonial legacy is seen in its downtown Mauresque architecture, and where you also encounter a blend of Moorish style and European flavors. Yes, this is where Chef Melissa’s culinary magic is taking us tonight. For starters, she begins with the fine, delicate, savory Moroccan Chicken Briouats. Very popular to this region, each bite of these pastries takes you to the street spice markets where fresh saffron, cinnamon, and ginger are plentiful. For the main course, Beef Tagine with Honey and Raisins, served with Moroccan Spiced Roast Potatoes; here you encounter gourmet fragrance at its best. For the finale, Orange Cardamom Cake… light, zesty, and delicious.
Calling all food lovers and those who love to celebrate love, early. Chef Megan kicks off this evening of romance and indulgence with Steamy Artichokes served with Lemon Garlic Sauce. Working alongside your Valentine, she will teach you how to prepare Roasted Beet and Goat Cheese Salad; delicious and oh-so healthy. For the main course, Cilantro Pesto Roasted Salmon and for the finale, Spicy Dark Chocolate Fondue. Can you say, yum? Chef Megan will not only provide skills for a lifetime of great cooking, her class will spark those special moments for the book of memories.
Friday, February 8, A Fine Spanish Morning with Chef Melissa, 11:30 am – 1:30 pm
$45 Per Person
Kicking off this fine Spanish brunch, Chef Melissa, will start us off with Cava, the delicious Sparkling Spanish Wine. Next, we will be treated to la Tortilla Española, a favorite to all Spaniards, and one of the most traditional Spanish dishes [regardless of the regions], accompanied by Steamed Asparagus with Aioli Garlic Shrimp. For the afternoon’s finale, we will enjoy Mixed Fruit with Honey and Lime… fresh, crisp, and inviting.
Especially designed for those who love to celebrate hearty love, Chef Amber will be providing the perfect menu for the whole-hearted comfort food lovers. We will begin with fresh Pear and Pomegranate Salad served with Poppyseed Vinaigrette, featuring Leading Ladder olive oils and vinegar. For the entrée, Sous Vide Steaks with Creamy Mushroom Sauce, Asparagus, and Parmesan Risotto, perfectly creamy, providing a taste of home. For the finale, scrumptious Chocolate Strawberry Tart… oh-la-la.
Chef Alan, the master of doing things right, will teach us how to correctly pressure cook. We’ll start with a unique appetizer comprised of Baked Puff Pastry Rounds, topped with Sliced Fingerling Potatoes, Caramelized Onions, Sliced Reblochon Cheese and Crispy Bacon, then baked again. Chef Alan will then explain how to achieve the perfect, Classic Beef Dish using a pressure cooker to dramatically reduce cooking times. Served with Mashed Potato Gratin and Roasted Beet and Blue Cheese Salad dressed with a classic, but simple French Dijon Vinaigrette, featuring Leaning Ladder olive oils and vinegar.
Regardless of what the weather is on February 19th, Chef Oakley, the Queen of Black Garlic, will provide the feeling of the Tropics in the Leaning Ladder Kitchen. The Cuban, which originated in Key West and Ybor City, two early Cuban immigrant communities in Florida, brought it to Miami, where now it is a staple in Miami-Cuban culture. Taking its originality yet providing her own spin, Chef Oakley will present to us her Black Garlic Cuban, served with Zucca Fries and a Black Garlic Aioli. And, for dessert, Vanilla Bean Soft Serve Ice Cream with Black Garlic Olive Oil, plus a little something extra.
Korean food is a defining element of their culture, which is directly related to Korea’s environment, the country’s location, its geography, and climate. Until the 20th century, Korea was a rural, farming society with a good deal of wild food gathering. Farmers worked hard to intensively cultivate the land. As a result, Korean food tends to be hearty, much more so than in neighboring Japan or China. Master popular Korean foods as part of your February Bucket List. Chef Sunisa will provide the precise instructions on what it takes to perfect Bulgogi, Korean BBQ, Bibimbap (a Korean rice bowl mix), along with a selection of vegetables as sides. Plus, you get to indulge in the rich and addicting flavors of Korean fare.
Continuing our globe-trotting brunch fest, with Chef Melissa we will embark on a culinary journey to France. With no need to wait in line, we start with delicious, aromatic, French-Press Coffee. Bite into the true taste of France with Chef Melissa’s Lemon-Parsley Gougères, savory cheese puffs; Quiche Lorraine, which is the epitome of French cuisine; along with its famed Savory Crepes with Herbed Ricotta and Sweet Crepes with Nutella and Macerated Berries. In this celebration of French tradition, you will encounter sophistication in its flavors and techniques, plus luscious ingredients.
Authentic Japanese food is a balance of cooked and uncooked food, seasoned and unseasoned with detailed perfection by wise chefs. Who’s our Japanese star? Chef Sunisa. For tonight we begin with Tuna Tataki, a personal favorite of Leaning Ladder’s team. Light, yet full of robust flavors, this dish reflects the balance of the Japanese culture. We then move to the famed California Roll and Volcano Roll; each guest will learn to make their own. So yes, hands-on session for this section of the evening. What else does this mean? You will be thankful, as you will be able to impress family and friends with your new Japanese skill. Meanwhile Chef Sunisa will be preparing the very refreshing, yet bold Cucumber Kani Salad, which will be dressed with Leaning Ladder olive oils and vinegar and served with the California Roll. Plus, a surprise dish will be in the works. What else to expect? Chef Sunisa provides true food like no other; prepare yourself to be awed.
Today, Argentina Celebrates National Shield Day, for the creation and declaration of their national symbol in 1813. Today at Leaning Ladder, we celebrate their culture and passionate fare with Chef Melissa, our jet-setting travel enthusiast. She will be starting us off with mouth-watering Empanadas as appetizers. For those who love steak, Argentine Steak with Chimichurri takes you to another level when it comes to the goodness of red meat, accompanied with Balsamic Roasted Potatoes. For dessert, we will enjoy the famed Boudin de Pan.
Kicking off the St. Patrick’s Day celebrations, early, Chef Amber starts us off with Mini Boxties served with Sour Cream Sauce, featuring Leaning Ladder olive oils and vinegar. For the entrée, Chef Amber’s rendition of the Reuben with Irish Braised Cabbage is phenomenal. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette, featuring Leaning Ladder olive oils and vinegar… mouthwatering, we agree. For the finale, Sticky Date Pudding with Toffee Sauce, essentially rich and moist, permeated with its thick loving sauce. Delightful.
Full menu description coming soon.
Delight your taste buds with Chef Alan’s precise techniques, impeccable ingredients, and simple goodness. He will start us off with Tasty Pimento Cheese and Crumbled Bacon Crostini; classic and scrumptious. For the entrée, you will be delighted with Fresh Salmon served with a Creamy Lemony Piccata Sauce made with cream, Leaning Ladder vinegar, white wine, lemon, capers, parsley, garlic, and butter served over Leaning Ladder Pasta, accompanied with Roasted Fresh Broccoli Florets.
Today we Celebrate International Day of Happiness and Health, and who better than Chef Megan to spring us ahead. She begins by teaching how to prepare the perfect consistency for Spring Pea Hummus, seriously delicious and appealing to the eyes. We then journey into the land of crisp, fresh ingredients with Radish and Endive Raw Salad, featuring Leaning Ladder olive oils and vinegar. For the entree, Cedar Plank Salmon with Sesame Ginger Glaze, served with Asparagus Farro Spring Brunch Salad. For the finale, Super Spring Green Smoothie with Maca. Maca, which is sometimes referred to as Peruvian ginseng is highly nutritious, plus increases libido in men and women. So yes, Chef Megan prepares goodness for our taste buds, and goodness for overall.
Full menu description coming soon.
Full menu description coming soon.
Chef Melissa is our culinary tour guide as we journey into the land of southern golly. Encounter massive tasty brunch goodness with Creamy Egg Scramble with Chives; Mixed Greens and Champagne Vinaigrette, featuring Leaning Ladder olive oils and vinegar; Smoked Gouda Cheese and Cream Grits; Center Cut Candied Bacon; and Cranberry Orange Muffins. With pure ingredients and Chef Melissa’s passion to please, there’s no need to wait for a special occasion to indulge in this ultimate southern sunrise brunch.
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.