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.


APRIL 2019

 

Tuesday, April 23: Simply Southern with Chef Melissa, 7:00 – 9:30pm
$45 per person

Appetizer:
Cedar Plank Salmon with Cream Cheese, Capers and Crackers

Soup:
Collard Green & Black eyed Pea Soup with Cornbread Croutons & Candied Jalapenos

Entrée:
Country Shrimp & Grits with Andouille

Dessert:
Bread Pudding with Kentucky Bourbon Sauce

 


Wednesday, April 24: Black Garlic Burgers with Chef Oakley, 7:00 – 9:00pm
$45 per person


Salad:
Cabbage, Walnut & Cranberry Salad with Fresh Oregano & Black Garlic

Entrée:
Black Garlic Burgers and Baked Sweet Potato Fries

Dessert:
Black Garlic Chocolate Chip Cookies

 

 


Saturday, April 27: Thai Street Food with Chef Sunisa, 6:30 – 8:30pm
$45 per person


Appetizer:
Fried Wontons

Entrée:
Pad See Ew

Dessert:
Grilled Banana with Coconut Caramel

 

 


Tuesday, April 30: The Streets of Mexico City with Chef Melissa, 11:00am – 1:00pm
$45 per person


Appetizer:

Fresh Pico, Guacamole & Handmade Chips

Entrée:
Street Tacos Al Pastor, Slaw, Mexican Creama and Elote (Mexican Street Corn)

Dessert:
Churros

 

 


MAY 2019

Wednesday, May 1: Dinner with Chef Massimo, 7:00 – 9:30pm
$65 per person

We are very excited to welcome Chef Massimo to Leaning Ladder Olive Oil. Chef

Massimo was born, raised and trained in Southern Italy. After falling in love with an American studying in Italy, he moved to the states and started wowing people with his amazing culinary skills. He is currently the owner of Dining with Massimo.   Each entrée will be paired with an Italian wine chosen by Chef Massimo. We hope you can join us for this amazing culinary experience Wednesday, May 1st.

Leaning Ladder Class_Feb 22- Wine TastingBruschetta Al Pomodoro
Toasted sourdough bread topped with fresh cherry tomato relish with garlic and basil

Pappardelle Alla Crema Di Taleggio and Porcini
Chef Massimo will demonstrate how to make Homemade pappardelle, a light taleggio cream sauce with porcini mushrooms and pancetta

Torta Alla Ricotta E Mele
Italian ricotta cake topped with caramelized apples toasted almonds and served with a hot chocolate sauce

 


Thursday, May 2: Cocktails and Appetizers with Chef Mary, 7:00 – 9:30pm
$50 per person

Hosting a Kentucky Derby or Cinco de Mayo party? Join Mary Masi for fun and exciting cocktail and appetizer ideas!

Watermelon Margarita

Homemade Guacamole

Queso Fundido con Chorizo

Black Bean Balls

Hot Brown Derby Sliders

Benedictine Spread

Mint Julep

 


Saturday, May 4: Thai Dishes with Chef Sunisa, 6:30 – 8:30pm 
$45 per person

Chef Sunisa, born and raised in Thailand, never ceases to amaze us with her truly authentic Thai dishes and amazing sauces.

Salad:
Thai Fruit Salad

Entrée:
Pasta with Thai Basil Sauce and Shrimp
(your choice of spiciness)

Dessert:
Thai Rice Pudding

 

 


Thursday, May 9: Sushi Making with Chef Sunisa, 11:00am – 1:00pm
$45 per person

 

Be prepared to have fun and make a mess learning to roll your very own Sushi in this hands on class with authentic Thai born and raised Chef Sunisa.

 

 

 

 

 


Tuesday, May 14: A Flatbread Affair with Chef Melissa, 7:00 – 9:30pm
$45 per person

Join our creatively crazy and fun Chef Melissa for an evening of adventure. She will demonstrate how to make the following menu with added tips and tricks for everyday use in the kitchen.

A Flatbread Affair
Herbed Crème Fraiche Dip with Grilled Crudite

Massaged Kale Salad with Seasonal Berries, Toasted Nuts

Sunflower Seeds and Crumbled Goat Cheese, Strawberry Vinaigrette

Flatbread Trio: Margherita, Mushroom & Spinach, Fig & Brie

Lemon Butter Cake bars

 


Thursday, May 16: A World of Burgers with Charmane Andrews, 7:00 – 9:00pm
$55 per person

A world of Burgers and Wine with s.a.l.t. sisters founder and CEO Charmane Andrews.  Charmane will be demonstrating how to prepare and grill (3) different burger sliders:

Oh Mamma Italian sausage and ground beef burger-s.a.l.t. sisters Tuscan Farmhouse Blend

Greek Ground Lamb and/or Chicken Burger- s.a.l.t.sisters Mediterranean Rub & Seasoning

American Ground beef Burger-s.a.l.t. sisters Not Your Sisters’ Coffee Rub & Seasoning and Pink Himalayan Mineral Salt

Blue Cheese Oven Fries

s.a.l.t. sisters Key West Cole Slaw with Spanish olives

s.a.l.t. sisters Hickory Smoked Salt & Brown Butter Chocolate Chip Cookies

 


Friday, May 17: Lamb, Parmesan and Ricotta Meatballs in Tomato Sauce with Personal Chef Alan, 7:00 – 9:00pm
$50 per person

Our starter will be Broiled Ricotta Crostini
Ricotta cheese is drizzled with Leaning Ladder Gremolata Olive Oil and Broiled. Leaning Ladder Baguette is sliced and drizzled with Leaning Ladder EV Olive oil, toasted on each side and rubbed with fresh garlic while still warm. The toasted bread is then buttered with the broiled ricotta and topped with a dollop of delicious sundried tomato, Kalamata olive, oil cured black olives, fresh oregano, Leaning Ladder Barrel Aged Pinot Red Wine Vinegar, Lemon zest, shallot and Italian parsley relish.

A unique Italian Chopped Salad
The salad will be an Italian chopped salad comprised of Leaning Ladder Sun Dried Tomatoes, chopped greens, chopped Radicchio, chopped red onion, sliced grape tomatoes, chopped sweet cherry peppers, chickpeas and cubed provolone cheese. This will be dressed with a vinaigrette using Leaning Ladder Tuscan Herb Olive Oil, Leaning Ladder Organic Red Wine Vinegar, Dijon, honey, mashed garlic, oregano, salt and pepper and will be garnished with toasted Leaning Ladder Pine Nuts and homemade Leaning Ladder Baguette Croutons.

Lamb, Ricotta and Parmesan Meatballs
A traditional marinara sauce will be made with crushed tomatoes, white wine, garlic, onion, Leaning Ladder EV Olive Oil, salt and a bit of Leaning Ladder Harissa Olive Oil. This will be slow simmered to perfection. Meatballs will be made with ground lamb, ricotta cheese, parmesan cheese, eggs, smoked paprika and Italian parsley. The meatballs will be dredged in flour, sautéed in Leaning Ladder Olive Oil and then added to the Marinara sauce to finish cooking. All this will be served over one of Leaning Ladder’s Gourmet Pastas and topped with grated parmesan and basil chiffonade.

 


Saturday, May 18: Bacon & Banjos Event in the Amphitheater, 11:00am – 6:00pm

Leaning Ladder is excited to make the Bacon & Banjos event an epicurean delight using bacon in surprising ways.  Stop by to sample offerings from Mary Masi throughout the day 11-6PM.

 


Tuesday, May 21: Red, White, and Blue Backyard BBQ with Chef Melissa, 7:00 – 9:30pm
$45 per person

 

BBQ Chicken with Carolina Gold Sauce

Bourbon smoked Sausage Baked Beans

Homestyle Potato Salad

Peach Cobbler with Vanilla Bean Ice Cream

 

 

 


Thursday, May 23: Red, White, and Blue Backyard BBQ with Chef Melissa, 11:00am – 1:00pm
$45 per person

 

BBQ Chicken with Carolina Gold Sauce

Bourbon smoked Sausage Baked Beans

Homestyle Potato Salad

Peach Cobbler with Vanilla Bean Ice Cream

 

 


Thursday, May 30: Mediterranean/Greek with Chef Melissa, 11:00am – 1:00pm
$45 per person

Babaghanoush with Warm Pita

Vegetable Platter with Olive Oil and Balsamic

Oven Roasted White Fish with Capers, Sundried Tomatoes & Charred Lemon

Classic Tabouleh

Orange and Almond Honey Cake

 

 


JUNE 2019

Saturday, June 1: French Wine & French Specialty Cheeses with Chef Eva, 7:00 – 9:00pm
$50 per person

Leaning Ladder Class_Feb 22- Wine TastingVallée de la Loire (Loire Valley)

1.      Sancerre. 2017. Cuvée Vieilles Vignes. Christian Salmon. White.
Sauvignon Blanc, unoaked. Crisp notes of citrus & minerals, dry and complex.
Paired with fresh goat cheese called Sainte-Maure de Tourraine.

2.      Chinon. 2017. Vignobles du Paradis. Romain Parisis. Red.
Cabernet Franc. Very youthful. Bright medium ruby color. Quite fruity. Medium tannins.
Paired with Camembert which is a soft, moist, creamy, surface ripened cow’s milk cheese from Normandy.

Bourgogne (Burgundy)

1.      Bourgogne Aligoté. 2017. Cave de Genouilly. Coop.
100% Aligoté. Unoaked. Tatse of lemon peel, apple blossom.
Paired with Comté made of unpasteurized cow’s milk.

2.      Nuits-Saint-Georges. 2015. Vieilles Vignes. Domaine Chevillon-Chezeaux.
Pinot Noir. Red fruits and spice. Tannins in the back.
Paired with Epoisses, a pungent, soft paste cow’s milk cheese. Smear ripened, washed rind with local brandy “Marc de Bourgogne”. Typical orange color.

Bordeaux

1.      Pessac Léognan. 2015. Château Haut-Bergey. Famille Garcin.
Sauvignon blanc and Semillon. Biodynamic agriculture.
Paired with Ossau-Irraty, one of the only 2 ewe’s milk AOC (Appelation of Controlled Origin) cheese in France (the other one being Roquefort). Pressed raw milk. Ancient origins. Basque Country.

2.      Saint-Emilion Grand Cru. 2013. Château Haut Cardinal. Coop.
100% Merlot. Red fruits. Full bodied. Grand Cru.
Paired with Jambon de Bayonne. Cured ham from the Basque Country.

 

 


Friday, June 21: Herb Fresh Fish with Personal Chef Alan, 7:00 – 9:00pm
$50 per person

Herbed fresh fish in a tomato, saffron, orange zest, brandy and fennel sauce with Personal Chef Alan

We will start this dinner with an unusual canape made with Leaning Ladder baguette toasted slices, topped with a mixture of canned tuna, mango chutney, curry powder, golden raisins then topped with shredded cheddar and roasted.  Drizzled with some Leaning Ladder vinegar and served.

Our salad will be a shredded cabbage and shredded Tuscan Kale salad dressed with an unusual toasted nutritional yeast, garlic, Leaning Ladder Gravenstein Apple Balsamic vinegar, lemon juice and Olive Oil Vinaigrette.

The main event will be Fresh fish ( Barramundi, grouper, etc) dish cooked in a sauce with vegetable stock, brandy, saffron, orange zest, fennel seed and tomatoes  combined with roasted fingerling potatoes, roasted fennel bulb, roasted garlic, Kalamata olives, capers and roasted red peppers.

Blood Orange brownie, a scoop of vanilla ice cream drizzled with your choice of balsamic vinegar.

 

 

 


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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